Taylor’s food is delectable.
The charcuterie is fair to very good. The soup of the day the night we visited was a velvety smooth mushroom, quite perfect. The house maple foie gras torchon was meagre. Four very small torchons that could have used a little seasoning. The portion was way to small even for a charcuterie and particularly at the $12 price point.
The mains we selected were both simply delicious. We sampled the arctic char and the Ontario beef petite shoulder tender. Both were prepared to perfection with exquisite accompaniments.
Again the portions were more in the small plates category but the pricing was in the high 20’s. The excellent smoked tomato chutney comes with most charcuterie and mains and makes its appearance a little too frequently.
The wine list is well priced and heavily laced with Canadian choices from Niagara and Prince Edward County. Wines are served not only in Reidel stemware but the appropriate one for most grapes.
Dessert is excellent. We sampled the strawberry rhubarb tart and it was a terrific mixture of traditional and some delicious surprises.
Service can be a little unpolished at times but the team work is outstanding.
The open kitchen at the end of the bar adds a nice focal point and the aromas seeping thought the restaurant are simply wonderful.
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