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Susur & Rain

Apprentice | | Dec 23, 2007 07:42 AM

My previous two attempts to post a review was met with being pulled away from the computer. So I'll try to type as much as I can remember and time permitting.

Went to Susur a week and a half back. He had a special 8 course truffles tasting menu featuring truffles he brought back from his recent visit to southern France. Service was attentive but not over the top. Wine pairings were okay, nothing worth mentioning.

(the order of dishes may be incorrect)
Warm custard with truffles and tapioca
Seared Bison Loin with mixed veggies wrapped in cabbage, truffle reduction, shaved truffles
Pan Seared foie gras, foie gras custard, mixed herbs topped with goat cheese, grapes.
Black Cod
Sorbet served on baboo and dry ice (very lovely presentation)
Shot glass of lobster bisque, with truffle foam (I think)
Seared scallop in tarragon sauce
Dessert was two dishes served simultaneously - two ice creams (coconut and chocolate I believe) and

Highlights of the meal were a seared bison loin and the foie gras. Bison was cooked to perfection, the cabbage was a perfect accompaniment and the shaved truffles were divine. His seared foie gras was fantastic, again cooked to perfection and the grapes were so flavourful they could be served on their own. His seafood dishes were cooked well but were not very impressive. The menu was far more "French" than fusion, which is fine. My biggest complaint would be that it was difficult to perceive any truffles in many of the dishes. When a chef wants to showcase a particular ingredient as a tasting menu, must there is enough focus on the ingredient to enable the diner to enjoy the flavour but at the same time not overpower the flavour to make one "sick". Tough task, I know, but that's the risk of doing specialized tasting menus.

Also went to Rain a couple of days ago.

Hot pot (Vietnamese pho) - squab broth raw elk
Seared hamachi with cocunut foam
Peeking style pan seared squab, squab dumpling
Wagyu beef and abalone

Gotta run, I'll edit this post later. I will say that Rubino is ON POINT these days. One of the best tasters I've eaten. It was on par with Kaji, sans the sashimi & sushi, or Hashimoto. Okay getting yelled at...gone.

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