Toronto, Ontario
Signature Dish: Lightly smoked fillet of fresh sable fish over tiny pastina grains cooked with porcini mushroom and aged-cheddar foam garnished with some 'cute' mirin candied garlic
Menu Link: George Menus
George is located in the downtown/university area of Toronto. It has a white tablecloth atmosphere in a historic building. The restaurant has a beautiful courtyard that really steps up the experience. The food at George is described as Continental, International, or simply Canadian. According to 10Best, George is ranked as the #1 Canadian Restaurant in Toronto. It is ranked as the 8th Best Continental Restaurant in Toronto according to Urban Spoon. Finally, George is listed in Zagat's book of the "World's Top Restaurants 2009/2010".
The meals at George are served in a series of small courses that mimic several mini-entrees followed by a cheese plate and dessert dish. A full meal includes as few as five - but as many as ten courses. Choices for each course can be made independently, but we chose to put ourselves in the hands of Chef Lorezo Loseto and ordered the surprise tasting menu. We noted any exclusions we preferred (such as red meat or raw fish, etc.) and let the chef decide what we should try. Each person at the table received their own selection of food, so each course required a lengthy introduced by the waiter. I can imagine that having to provide full descriptions that change by the minute would be a daunting task for the wait staff. Nonetheless, he did a great job. Through the use of the successive serving method, each flavor-packed course could be savored on its own merit. Of course, you get exposed to a variety of vegetables, meats, and potatoes - and eventually form your own list of favorites. You typically will get some beef, chicken, and fish, but will also be exposed to shellfish, rabbit, duck, venison and other assorted meats. Each dish was complemented with sauces or sides befitting of the course. It was a unique and highly valued experience. Here is just a sampling:
The food was outstanding. The chef took risks with the variety and combination of foods and the diner was typically rewarded. With such a variety, you may find some favorite tastes as well as some foods that don't turn your crank. But a restaurant such as this is best experienced through exposure to the diversity it has to offer. And what better way to experience that diversity than to let the chef make your dining selections? If you're ever in Toronto looking for an upscale meal, be sure to visit George and give the surprise tasting menu a try. If you're the least bit adventuresome with your food, your palette will be rewarded.
Signature Dish: Lightly smoked fillet of fresh sable fish over tiny pastina grains cooked with porcini mushroom and aged-cheddar foam garnished with some 'cute' mirin candied garlic
Menu Link: George Menus
George is located in the downtown/university area of Toronto. It has a white tablecloth atmosphere in a historic building. The restaurant has a beautiful courtyard that really steps up the experience. The food at George is described as Continental, International, or simply Canadian. According to 10Best, George is ranked as the #1 Canadian Restaurant in Toronto. It is ranked as the 8th Best Continental Restaurant in Toronto according to Urban Spoon. Finally, George is listed in Zagat's book of the "World's Top Restaurants 2009/2010".
The meals at George are served in a series of small courses that mimic several mini-entrees followed by a cheese plate and dessert dish. A full meal includes as few as five - but as many as ten courses. Choices for each course can be made independently, but we chose to put ourselves in the hands of Chef Lorezo Loseto and ordered the surprise tasting menu. We noted any exclusions we preferred (such as red meat or raw fish, etc.) and let the chef decide what we should try. Each person at the table received their own selection of food, so each course required a lengthy introduced by the waiter. I can imagine that having to provide full descriptions that change by the minute would be a daunting task for the wait staff. Nonetheless, he did a great job. Through the use of the successive serving method, each flavor-packed course could be savored on its own merit. Of course, you get exposed to a variety of vegetables, meats, and potatoes - and eventually form your own list of favorites. You typically will get some beef, chicken, and fish, but will also be exposed to shellfish, rabbit, duck, venison and other assorted meats. Each dish was complemented with sauces or sides befitting of the course. It was a unique and highly valued experience. Here is just a sampling:
- Nova Scotia Lobster, Saffron Couscous, Rapini Salad
- Whey Fed Pork Belly, Ricotta Cavatelli, Matsutake Mushroom
- Duck Confit and Breast, Orange Salad, Barley Risotto
- Bison Ribeye, Thai Curry Lentils Pie, Parsnip Purée
- Wild Sea Bass, Red Rice Pomme Anna, Lobster Hollandaise
- Rack of Venison, Potato Perogies, Mint Yoghurt
The food was outstanding. The chef took risks with the variety and combination of foods and the diner was typically rewarded. With such a variety, you may find some favorite tastes as well as some foods that don't turn your crank. But a restaurant such as this is best experienced through exposure to the diversity it has to offer. And what better way to experience that diversity than to let the chef make your dining selections? If you're ever in Toronto looking for an upscale meal, be sure to visit George and give the surprise tasting menu a try. If you're the least bit adventuresome with your food, your palette will be rewarded.
