360 Res­tau­rant Tow­er­ing Above Toronto

DINE and Destinations - - DRINK - www.cn­tower.ca/360

Get­ting there is half the fun. I could ride up and down the glass-fronted el­e­va­tor for an hour; awestruck by the view dur­ing the 58-sec­ond in­ter­val it takes to reach the top. The Look­out, Glass Floor and Sky­pod make this the top des­ti­na­tion for fam­i­lies, visitors to Toronto—and dates! But, to­day I plan to con­quer my fears and do the Edge­walk. There is no bet­ter view of Toronto than hang­ing out, 356 dizzy­ing me­tres above the ground, from the edge of the Tower. It’s an ex­er­cise in trust, and a pop­u­lar spot for wed­ding pro­pos­als. They’ll be too scared to say no.

Cir­cum­nav­i­gat­ing the Tower de­serves a 360° Cana­dian feast. What is Cana­dian cui­sine you ask? The an­swer lies in the menu at 360, Canada’s din­ing room. Al­berta prime rib aged 45 days; New­found­land hand-line cod; Saskatchewan wild rice; B.C. wild mush­rooms; Ni­a­gara squash and a wide se­lec­tion of Cana­dian cheese en­livens the menu. This icon of our city is also the flag­ship res­tau­rant of our coun­try. Their motto is “Cana­dian in­gre­di­ents, Cana­dian wine, Cana­dian view.” Tow­er­ing seafood plat­ters dis­play Canada’s oceanic bounty, while the grill show­cases Cana­dian beef, bi­son, lamb and pork.

We be­gin the culi­nary tour of our coun­try from Sig­nal Hill to Par­lia­ment Hill to Bea­con Hill, and what a de­li­cious trip it is. A plat­ter of roasted beets, heir­loom car­rots, Ni­a­gara char­cu­terie, Pine Meadow Farm’s beef tar­tar with a kick of charred ha­banero aioli, shrimp and house-cured, beau­ti­fully smoked, candy-red At­lantic sal­mon ar­rive as a daz­zling pal­ette of ap­pe­tiz­ers. They smoke their own sal­mon and trout, and make their own sausages. Their own butcher cuts all the steaks; and they make their own jus from veal. It’s a large pro­duc­tion, but it’s all made from scratch.

Dec­o­ra­tors have made some changes in the colour scheme: white paint with navy trim and new navy leather up­hol­stery draws our at­ten­tion out­wards, and there’s not a bad seat in the house. To get the “Full Monty” come be­fore sun­set and stay to watch the sparkling nightscape. High above the ca­coph­ony of city traf­fic, we are en­tranced as our city un­folds in 360 de­grees. The temp­ta­tion to press my nose against the glass is strong, but it’s a bad idea, con­sid­er­ing that this res­tau­rant is re­volv­ing. Oh look, there are air­planes tak­ing off and land­ing at the is­land’s Billy Bishop air­port, and Lake On­tario is filled with boats on this sum­mer’s day.

Servers are en­gag­ing, po­lite and well-versed in hos­pi­tal­ity. They’ve also learned to be pho­tog­ra­phers, since they’re of­ten asked to take pic­tures of guests. Step into the world’s high­est wine cel­lar with 9,000 bot­tles and a tast­ing ta­ble, and read la­bels from bou­tique On­tario winer­ies to the most ex­clu­sive bot­tles in the world. The Som­me­lier is eager to dis­cuss vin­tages and rec­om­mend pair­ings.

On­tario lamb is cut into thick meaty chops, grilled and served siz­zling and glissed with rose­mary jus, the scent of fresh rose­mary and the chef’s own blend of herbs rise to en­tice me to dig right in. The pair­ing with Ni­a­gara’s Kew Vine­yards Sol­dier’s Grant blend of Caber­net Sau­vi­gnon and Caber­net Franc is lovely. This is a true and de­li­cious taste of On­tario’s ter­roir: meat, herbs and wine all from the same piece of ground. A nod to au­tumn in the Prairies, bouncy lit­tle pil­lows of bar­ley and toasted al­mond gnoc­chi are en­livened with braised red cab­bage, chanterelles and a co­rian­der in­fused squash pureé. The spot-on sug­gested pair­ing is a Chardon­nay from Ni­a­gara’s Flat Rock Cel­lars. Bi­son ten­der­loin is a rich, suc­cu­lent and ro­bust cut crowned with west coast black trum­pet mush­rooms, and el­e­vated to savoury heights with black cur­rant and chili jus, and a dec­o­ra­tive pre­sen­ta­tion of beets, sprouts and black wal­nuts. Grown in Canada, cooked in Canada, and eaten in Canada—that’s Cana­dian cui­sine. We know where it comes from and how it gets to our plate.

At night, we al­most feel like we can reach out and touch the stars. There are more mar­riage pro­pos­als made here than any­where else in the coun­try. The late din­ner sit­ting at­tracts young, un­abashedly ro­man­tic cou­ples. On this clear night, as we slowly cir­cle in space be­tween the stars and the bright lights of the big city, ev­ery­thing seems pos­si­ble.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.