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Restaurants & Bars 1

Bymark - Summerlicious

Dan in LIC | Jul 7, 2004 09:34 AM

We had July 6th reservations for 10pm. Arrived at 9:30, prepared to have a drink at the bar, but were seated immediately without a problem.

The room is pretty spectacular. Very stylized; may be a little "hip" for some's taste, but I never felt judged.

We started with a couple cocktails - a vodka martini ($14) that was serviceable, but for that price (for a non-Grey Goose martini) it could have been better. The other was a "Berry Collins" ($10.50) that was essentially a Tom Collins with muddled fresh berries. Wow! A fantastic mixed drink... the only real sweetness seemed to come from the ripe berries themselves. I'd highly recommend that. Seemed to be a nice, varied wine list (although I'm no expert). We found a nice $32 savignon blanc/semillon bottle to accompany dinner.

The menu offers three choices for apps, mains, and two for desserts, with several upgrade ($8 extra for apps, $10 for mains) options.

We started with steak tartare (regular price) and a terrine of foie gras (an upgrade). The steak tartare was perfect - dense, nicely spiced meat, topped with a raw quail egg in it's shell. It was served with several pieces of toast, and tart citrus-dressed mixed greens. The terrine of foie gras was also very good.

We both chose regularly priced mains - pickerel with a delicious al dente pea risotto, served alongside perfectly cooked asparagus, and also a moist boned chicken breast/thigh, served with roasted potatoes, and (again perfectly cooked) green beans.

For dessert, we tried both options... an "upside down pear cake with sour cream ice cream", which looked as though it might be dry, but was actually moist and delicious, and a lemon-infused meringue, which was tart and slightly chewy, with fresh berries and a lemon custard.

Of the food, I was really struck by the impeccable execution - everything was cooked *perfectly*. Service was attentive and extremely friendly throughout. This was my first Summerlicious experience in Toronto, and I think I'll have a hard time topping this one.

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