Within a span of less than a month, I have had the opportunity to savour two wonderful and noteworthy meals that were beyond my expectation. The first was at ‘Bouillon Bilk’, Montreal. It was then followed shortly by another splendid one at ‘George’, Toronto! Although both of these establishments are non-Michelin star rated. However, based on the execution, quality and taste of the food, plus the total dining package experience that goes along with it. IMHO, these under-rated standouts both deserve the award of a culinary macaroon!
For the past two and a half decades, due to the close proximity of our birthdays, my brother-in-law and I had been having habitual annual ‘Boys-only’ birthday bashes at destinations in and outside of the province. Our primary selection criteria was to seek out venues that offer delectable tasting menus, preferably with wine pairing!
This year, we decided to brave the notorious 404/Don Valley rush-hour traffic and pay award winning chef Lorenzo Loseto of George ( 2013 Canada Culinary Championship - Gold medal Plate winner ) a long overdue revisit. A fellow ex-chowhounder and long time foodie acquaintance of ours, we beseech Chef Loseto to specially curate and craft a multi-course blind-tasting menu for us, hopefully with the inclusion of a Venison main course!
To say that our inspirational and outstanding ‘Omakase‘ dinner was just another pretty and delicious meal would be an understatement. Though the attractive plating and the captivating composition of the dishes were typical ‘ Loseto signature trademark - Busy, Florid and Ornate ‘. In some way, all the multiple-ingredients and components used in the creation, managed to work harmoniously well together and in near perfect unison, be it from the taste or textural perspective. During this process, a number of mouth watering delights and scrumptious taste bombs were forged!!
Enticed by the creativity and deliciousness of our initial few courses, the splendid gastronomic progression prompted us to make an impromptu decision of morphing our originally planned 7 course dinner to an expanded, whopping 10 course affair!
The following are the parades of wondrous dishes that emanated from the open kitchen just a few steps from our table. Delivered to us by a small team of super friendly, professional and attentive servers, Chef Loseto also made a few cameo appearances to check on us……. and Yes!! One of the main dishes was indeed a gorgeous Venison dish!! Thank you Chef!!
We had:
- Squash puree, Squash chips, Kimchee
- Hamachi, Matcha Potato Cream, Green Apple Foam
- Roasted Turbot, Summer Corn, Lobster Reduction
- Fogo Bay Crab Meat Salad
- Tuna tataki
- Chargrilled Octopus
- Seared Foie Gras and Roasted Squab Breast
- Grilled Venison Loin, Potato Perogies
- Ontario and Quebec Goat and Cow’s Milk Cheese Courses
- Italian Lemon Meringue Pie
- Raspberry Cheesecake
- Espresso Cake, Rum soaked Cherry, Macerated Berries
- Double Chocolate Fudge Birthday Cake with House Made Chocolate Gelato
Seldom does one find a meal with ALL its hot dishes turned out to be standouts!! ….top of the list were the Roasted Turbot in Lobster Reduction, the Foie Gras and Roasted Squab and of course the amazing well seasoned and tender grilled Venison loin…..etc!
The selection of desserts were all outstanding and not overly sweet!!
All in all a delightful, balanced and memorable meal!..We shall return!!
