Celebrity chef Mark McEwan sam­ples the city’s best charcuterie

Celebrity chef Mark McEwan joined us to test the city’s top charcuterie boards. When it comes to this sum­mer back­yard favourite, McEwan says the se­lec­tion is key — you want a va­ri­ety of meats, a ter­rine or pâté en croûte, one cheese for con­trast, the perf

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Se­lec­tion of champions

RICH­MOND STA­TION, 1 RICH­MOND ST. W., $17 “This one has a very nice and broad se­lec­tion. There are nicely pick­led veg­eta­bles, and you can tell that they’re cer­tainly mak­ing the ter­rine and the pâté en croûte. I sus­pect the salami [near the bot­tom of the board] is house made, and I like the cro­quettes,” says McEwan.

House-made heaven

D BAR, 60 YORKVILLE AVE., $28 “When I look at this board, I can tell they put in some work on it,” says McEwan, notic­ing that the salamis, the head­cheese, the pick­led veg­eta­bles and the pâté en croûte all look to be house made. “The head­cheese is tasty and the pre­sen­ta­tion is art­ful, nice and clean,” he says.

Plated per­fec­tion

THOMP­SON LOBBY BAR, 550 WELLINGTON ST. W., $24 “This one is pre­sented very well. I want to eat this one the most. It has fewer de­tails, but it looks the most ap­pe­tiz­ing. It’s got ca­per berries, but it’s miss­ing the pick­ling or olives. It’s got a nice cheese, but I’m not sure it’s the best choice, and the bread should be smaller,” he says.

Va­ri­ety is key

TERRONI, 1095 YONGE ST., $23 “It’s a nice se­lec­tion. So you have salami, one from the head­cheese fam­ily, pro­sciutto, three vari­ables on cheese and toast. The toast is a little bit generic for me, and I would pre­fer a com­bi­na­tion of pick­led veg­eta­bles and for­get the arugula. This would also be great with a spicy mus­tard,” says McEwan.

Cured cre­ations

BARO, 485 KING ST. W., $24 “The only prob­lem here is the colour of the plate; it’s mak­ing ev­ery­thing look a little grey,” says McEwan. “The se­lec­tion is good. They’ve got a triple crunch mus­tard that is heavy on the seed side, and they’ve added some pick­led veg­eta­bles as well as the house-made olives.”

Break­ing bread

BARNSTEINER’S, 1360 YONGE ST., $18 “I like the fact that they grill their bread. They re­ally nailed their bread. They have two mus­tards and an ap­ple jam. It cer­tainly has a very broad se­lec­tion. It doesn’t have a ter­rine, but it has the liver. The grainy mus­tard is a great choice. I don’t think it needs the Di­jon as well,” he says.

FUN FACT He framed a bad re­view he re­ceived from Joanne Kates while work­ing at Sut­ton Place Ho­tel, and keeps it at his cot­tage.

BEST BREAD

WIN­NER

BEST LOOK­ING

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