Thursday, 10 January 2013
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Richmond Station
This was on the "Talk of Town" list in Urbanspoon so we decided to try it out (and since we were getting sick of lining up for ramen). I swear I walked by Richmond Street so many times but never realized there was this place here. It was a small entrance and sign like a subway station. And they take reservations so that was great, not really nice lining up outside in the cold right now. We were seated close to the entrance across from the bar. It wasn't until my friend went to the washroom up the stairs that we realized there was another huge dining area up there too. We started off with a cocktail - I got the gin frizz. The server came around with some bread and olive oil.
This place was co-owned by the winner of Top Chef Canada (season 2) - Carl Heinrich. The menu was broken down by shares, appetizers and mains. There were also some Today's Specials on the chalkboard. We got the polenta fries with spicy mayonnaise, marinara, cilantro. It was stacked on a wooden block, the mayo was at the bottom. Wish there was more of the spicy mayo, it went well with the polenta, crispy outside, soft inside.
Next comes the eggplant. It was a bite size full of flavours!
For the mains, we got the "wild boar ragu" - hand made orecchiette, tomato, toscana cheese, celery and the "mushroom fettuccine" - baby spinach, green beans, tomato confit, fine herbs. First the ragu - there was not a lot of pieces of wild boar, I think I only had like 3 pieces altogether - disappointed
. The orecchiette though was freshly made, chewy and the tomato sauce was very tasty. The mushroom fettuccine was awesome on the other hand. The fettuccine taste freshly made, so good. The sauce was very creamy and the flavours from all the fine herbs was a great combination.
The today's special dessert was sold out by the time we ordered so we ended up trying the "lemon posset" - poached pear, champagne jelly and meringue. It was served in a shallow bowl, I've never had lemon posset before but it is similar to a mousse texture. The champagne jelly had some bits of blueberries with cubes of poached pear mixed in, sweet and blend in with the sour lemon. It was a very light dessert.
It was a great meal, good food, good atmosphere (not too loud and able to carry a conversation). The prices for each dish is reasonable but it does add up at the end if you go for all the courses.
Richmond Station
1 Richmond Street West
Toronto, ON M5H 3W4
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