Last night, 'Caneast' and I again had a wonderful meal at George. This time, our party had a pre-arranged 10 course chef tasting menu. Amongst the dishes offered was the award winning ' Lightly smoked fillet of fresh sable fish over tiny pastina grains cooked with porcini mushroom and aged-cheddar foam garnished with some 'cute' mirin candied garlic... ' served as one of two fish courses. For once, I have to agree with Chatto's accessment. The dish by chef Loseto indeed tasted awesome! However, this temporary high-light of the evening was quickly trumped by the subsequent two meat courses. A delightfully seared foie gras /braised beef short rib combo and an ultra yummy elk/bison game combo in a grainy mustard cream sauce. The meat of the latter were so succulent, sweet and tender. The delicious sauces were spot on.
The only disappointment of the evening was from a glass of Italian Friulli Greco dessert wine which I ordered to pair with my dessert courses. For some unknown reason, the supposedly sweet wine tasted sharp and tannic borderline bitter. Thankfully, this was replaced with a much more ageeable Jaboulet Beaume de Vermise..For this mishap, the chef/management offered me a glass of complimentary Banyuls to go with my delectable chocolate 'upside down cocao souffle'.dessert. A very nice touch!
As an aside, I would like to mention that our server for the evening 'Stephanie' was most pleasant, attentive and accommadating. Her smiles, a major component to our fine evening. Together with 'Adley' of Splendido, these two professional individuals must be one of the best servers in Toronto! A rare thing these days amongst Toronto restaurant scenes. May be Susur's wait staff should learn a thing or two from them. Ha!!
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