Owned by a husband and wife team with impressive credentials ( honed skill at kitchens of David Lee, San Francisco Michelin 2* Coi and England's 3* stalwart, Fat Duck, under Heston Blumenthal ), Boralia is recognized as one GTA's most unique and best restaurant. With menu listing the original date of conception of each dish, this 'game' specialist uses a modern take in preparing some unique and hard to find Canadian heritage dishes with locally sourced ingredients.
Only realizing, whilst driving on the road, that our reservation was on a Canada's Day long weekend, we arrived at the restaurant early but saw it quickly filled up in a sec.,! Seeing a mad house slowly forming around us, we tried getting our order in ASAP!
Despite of a jam packed front of house which caused a ' stretched ' kitchen and agonizing slow service and long waits between courses, I am glad to report the quality and tastiness of the food more than offset this short fall.....though I must admit, there were a few small glitches pertaining to temperature of the food. May be caused by back-up in the kitchen and tiring servers?
The two of us over-ordered an array of dishes: Venison liver & Foie Gras parfait, Smoked Mussels, Grilled Whelks, Veal Sweetbread, Tavern Duck, Pan roasted Elk and the famous house special - 'Pigeon Pie '.
An interesting and enjoyable spectrum of taste and textural profile spread through the dishes we ordered. The commendable part was that, not only the main ingredients were executed perfectly and tasted delicious, even the side condiments were a stand out. Casing point, the smokey, full of aromatic ' wok-hay ' sauteed shredded burdock root and carrots that accompanied the Whelks. So incredibly delicious, here, the supporting cast easily beats out the main actor in taste!
I'll definitely be back, arriving early on a less busy weekday to see what the true potential a more relaxed kitchen will offer.
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