DINE and Destinations - - SARA SAYS… -

Rose­wa­ter has gained a top spot in our culi­nary black book. This large, grace­ful room, in a beau­ti­ful his­toric build­ing, is com­prised of a num­ber of dif­fer­ent spa­ces that ful­fill all our dif­fer­ent needs. With a re­cent sub­tle re­design, the din­ing room has achieved an un­pre­ten­tious so­phis­ti­ca­tion. The kitchen has its fin­ger on the pulse of to­day’s din­ing trends and re-de­fines the clas­sics to our sat­is­fac­tion. Busi­ness ex­ec­u­tives favour the glassed-in, pri­vate din­ing rooms on the mez­za­nine, and ap­pre­ci­ate the pro­fes­sional servers. A large, pri­vate re­cep­tion room on the top floor is a won­der­ful event space. But it’s the bar and lounge in the front that is a mag­net for af­ter-work drinks and meet­ings or a girls or guys night out. The menu is in­tri­cate but un­forced, light though not weight­less. Dishes keep pace with the sea­sons and qual­ity of prod­ucts is im­me­di­ately ap­par­ent. Servers understand our many di­etary re­stric­tions and are happy to make ad­just­ments. “The kitchen is here for you,” they say. Por­tions are gen­er­ous, in par­tic­u­lar the crisp shrimp ap­pe­tizer, and in­ven­tive sal­ads that open the palate for sub­stan­tial mains of steak, lamb and fresh fish. All are pre­sented with the chef’s per­sonal sig­na­ture of ex­cel­lence.

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