1 PlaceExpand Map
One of the most senior, long standing and best chef in town, IMO, is the talented but frequently, ‘fall-under-the radar’, French classic trained, Lorenzo Loseto of George Restaurant. Together with another local stalwart, Chef David Lee, they both honed their skill under the famed iconic Swiss Michelin master chef – Anton Mosimann ( who has cooked for the Queen, 7 Prime Ministers, 5 US Presidents and was the first chef to receive a Michelin star outside of France ). Chef Loseto’s winning the prestigious Gold Medal Plate Culinary Award in 2014 was one of the major achievement of his career that really propelled him onto Canada’s culinary spot-light. Now, all we need to do is to wait for Michelin to come to town and give him a ‘Macaroon’!!
For the past decade or more, my foodie brother-in-law and I had been having a joint ‘men-only’ birthday bash every year. Picking venues that offer great tasting menu, we make an effort to eat all over the province, from the now defunct gastronomical temples like Splendido, Perigee and Truffles to current favorites like Scaramouche, Auberge and Alo and even driving long distances out to Peninsula Ridge, Langdon Hall and Treadwell for the occasion.
After a multi-year hiatus and remembering the delightful and creative food we had at George under the baton of Chef Loseto, we decided to pay it a long overdue re-visit. Arriving relatively early on a lousy, rainy and windy Tuesday evening, we were stunned to see the place totally packed!! Wow! The hassle people are willing to go through to eat a good meal!
After settling down into our comfy booth with a glass of complimentary Champagne in hand, we decided to go for a 7 course, chef-Omakase ‘ double-sided ‘ tasting menu with an added option to kick it up a few notches by adding courses as we go along, until we are fully stuffed and satisfied!
The first thing that comes to mind regarding yesterday’s wonderfully plated, conceived and delicious meal was my delight in seeing the long lost words ‘wow-factor’ reappearing in my culinary vocabulary again! From the first taste of the Amuse to the last amazing bite of that piping hot, Cocoa beignets with a ‘molten lava chocolate’ core, there were indeed quite a number of tasty offerings worthy of high praise.
With spot-on seasoning, exotic taste profile and interesting textural inter-play, some of the terrific dishes deserving stand-alone mentioning included the fish courses of ‘Tataki/Ceviche’ of pristine fresh swordfish and a perfectly pan seared piece of Ontario Pickerel. The shell-fish course of lobster galette topped with sous-vide eggs and Snow crab stuffed ravioli. Both Foie-gras courses were stand-outs, with the squab pairing slightly edging out the rabbit confit option. Both the medium rare and melt-in-the-mouth tender beef protein dishes also joined in the applause. However, to me, the real star of the evening was that totally unforgettable Rum Baba dessert. Best rendition I have eaten. The ultra-light and fluffy sponge soaked to the hilt with top quality Rum and paired with lemon curd, pistachio and poached strawberries! Now, that is what I call a perfect ending to a fine meal!
The only disappointing misstep was a slightly dry, stuffed Cornish hen dish. One out of twenty dishes? This kind of batting average, I’ll take any time!!
Service by our super-friendly server ‘ Anzo ‘ was impeccable, both attentive and professional. Amidst the frenzy of the kitchen, Chef Loseto also took time in coming to our table to greet and chat with us. He also hand delivered the complimentary piping hot Beignets to our table which he personally made for us himself. A super-kind gesture which we will remember for a long time!
All in all, truly a night to remember!!
With this type of dining experience, I’LL BE BACK……THIS TIME SOON!!
by Jen Wheeler | I love learning about the genesis of odd food names (and words in general), so the recent revelation...
by David Watsky | Staying in is the new going out—at least for now—and we've some fun ideas for making the most of your...