Penny pinch­ing at one of Toronto’s posh­est restau­rants

What can a cool hundo buy at Scaramouche? by Caro­line Ak­sich & Karolyne El­la­cott

Bayview Post - - Food -

Din­ing out at Toronto’s posh­est restau­rants Stretch­ing a slip of a bud­get — $100 — so that we are sated by the end of the meal Scaramouche at 1 Ben­venuto Pl.

The scene:

Walk­ing into one of the last grand dames of Toronto’s fine din­ing scene decked out in all the furs (they’re vin­tage, fret not), we bring the av­er­age age down at least a decade. This is the an­tithe­sis to King West. You can con­verse at a nor­mal deci­bel level and not a sin­gle guest is wor­ship­ping the blue glow of a smart phone. In­stead, they’re bow­ing down to the al­tar of lob­ster.

The menu:

Dur­ing our visit, Lob­ster­li­cious — Scaramouche’s an­swer to Win­ter­li­cious — is in full swing. Un­for­tu­nately, the multi-course crus­tacean feast is out of reach at $72 a pop. It’s clear even a glass of sparkling wa­ter, let alone sparkling wine, is out of the ques­tion. But we’re here for the posh grub, so drinks be damned.

The apps:

Af­ter scour­ing the menu to see the best use for our dol­lars, we opt to share a starter, a main and a dessert, and are quick to apol­o­gize to our server for the mea­ger or­der. She as­suages our em­bar­rass­ment with a gen­uine smile and a bas­ket of warm, crusty bread. Shortly af­ter, another com­pli­men­tary treat emerges from the kitchen: A loonie­sized bite that packs a wal­lop of flavour. “I hope that amused your bouche,” says the server jok­ingly as she re­moves the plates that once held cold-smoked sal­mon sand­wiched be­tween a duo of pa­per-thin potato crisps. We laugh and she’s off. Next up is the foie gras ter­rine. The gen­er­ous fatty tranche melts in your mouth and spreads ef­fort­lessly atop the but­tery brioche. Deca­dent? You bet. But we don’t feel too glut­tonous thanks to a wee strip of salad on the plate (frisée dot­ted with teeny cubes of ap­ple cider gelée, pick­led ramps, grapes and pome­gran­ate mo­lasses).

The rest:

Our main of hick­ory-smoked St. Canut pork (the Lam­borgh­ini of the porcine world) ar­rives divvied up beau­ti­fully onto two plates, hug­ging half moons of potato rösti and braised red cab­bage. No awk­ward shar­ing nec­es­sary.

And fi­nally, the co­conut cream pie. It has barely hit the ta­ble and we’re chomp­ing on fork­fuls of jig­gly cus­tard topped with Chan­tilly cream and curls of white choco­late, ac­tu­ally strug­gling to fin­ish the last bites. All in all, a great suc­cess. We roll out hap­pily.

Stretch­ing $100 at Scaramouche The task: The catch: The reso:

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