Auberge du Pommier

Date: July 2008
Location: 4150 Yonge Street Toronto, ON M2P 2C6
Website: www.oliverbonacini.com

Auberge du Pommier is a very beautiful French restaurant for fine dining. I heard their food are excellent so I decide to try their Summerlicious menu with my C.C. Their dinner set dinner is $35 per person. I was very disappointed with the food. They were too salty, and dry. The desserts were not impressing as well. However, the presentation of the dishes was beautiful. I may try Auberge du Pommier regular menu. I guess their regular menu should be more tasteful then the Summerlicious one.

Bread with Olive, and Artichoke sauce

 

Potage of Heirloom Tomato & Melon with marinated bay scallops and lemon balm

The plate is very big but the soup is not enough for a small fish to swim in.
The only surprise is the soup is cold.

Tournedos de Boeuf

seared beef tenderloin with glazed pearl onions, Ontario mushrooms and creamy pommes

Poulet Roti

roast chicken with rustic Provencal bread salad, olive tapanade and golden pepper velouté

Rhubarb Consommé
Bonacini farm rhubarb nage with marinated Ontario strawberries and crispy lavender meringue

It is not a good dessert, I found it too sour, feel like I was having a soup again

Chocolat

pavé of chocolate crème with cocoa crumble, white maple syrup
and birch beer foam

 

Stonegrill on Winchester

Date: June 2008

Location: 51B Winchester Street, Toronto, ON M4X 1A8

Website: www.stonegrillonwinchester.com

I heard about Stonegrill from my friends. Most of the main dishes are served on a heated stone. The waiter said the main advantage for serving on a heated stone is the juices within the meats are all sealed up. Only meat with a moist surface would be cooked by the stone. The waiter said it is safe to touch the stone as long as your finger is not wet, however I didn't try as I was scared to be burnt. The steaks are kept warm similar to the hot pot used in Korean restaurant. Personally, I love medium rare steak so I didn’t left the steak stay on the stone for too long. The longer it stays on the stone, the more it gets cooked.

The main dishes are quite expensive in this restaurant ranging from $28 to $34. Each entree came with a small dish of vegetables. I planned to treat my C.C. a good meal. However because of the price, he ended up paying it again (Yes! He is a bad C.C.). I found their soup and Foie Gras to be very delicious. Their steak was great but I have had better steak before. I am not sure if it was the quality of steak or it was the cooking method. I found the steak to be a bit dry. Nevertheless, the scallops were excellent and tender.

Coconut based soup with fishies  
The fishies can be cooked on the stone or put into the soup. It tasted better in the soup.

Sesame Seared Foie Gras - Mango, Phyllo and Walnut Tatsoi  

The Foie Gras is very tasty, but it is not all cooked. 

People who do not like raw food may not like it.

10 Oz Certified Angus Strip Loin 

The steak is thinner than the Certified Angus Steak so not as juicy.

6 Oz AAA Sirloin and 2 Scallops

This thick strip loin is very tasty and the scallops are tender. 

Sushi Kaji Restaurant

Date: May 2008
Location: 860 The Queensway, Etobicoke, ON M8Z 1N7
Website: www.sushikaji.com

Sushi Kaji is one of the most famous Japanese Restaurant in Toronto. Their quality of food are excellent and fishes are freshest. Every single dishes are masterpiece of art. Their wasabi is freshly grinded for maximum flavour to accompany the sashimi. Their dishes come in three different prices $80, $100, and $120. It is a bit pricey but totally worth the money. I went there with my C.C. on my b-day and we ordered the Takumi and Waza Omakase menu. Kaji's Omakase menu changed with different seasonal food and there are no a la carte menu. Therefore each time you visit the restaurant, you will have a totally different experience with their food.   

Takumi 匠 $120

Sweet shrimp and rapini salad w/ mangosteen dressingTrio of marinated vegetables - fiddlehead, spinach, yellow chiveChimmered tofu skin, wild fernSashimi 

This shrimp was prepared alive. The antenna still moved when it is delivered to the table
The waitress told us the shrimp head will be saved and grilled later on  Steamed rice cake with deep fried scallopSukiyaki style beef steakGrilled Japanese eggplant in dashi sauceSushi and noodleDessert - Grape Pudding

Waza 技 $100

Udo, fava bean salad w/ yuzu dressing in tomato cupCold chawan-mushi w/ shrimp adn chicken

Sashimi

(same as above)

Grilled Sicilian eggplant w/ roast duck and foie grasPan fried East Coast trout w/ miso sauce

Sushi and noodle

(same as above)

Dessert

On the House 

Shrimp and salmon roe riceOctopus riceToro riceUnagi riceSea water unagi rice