Chef John Sinopoli has proudly perfected Victorian style dishes such as a steak tartare by breaking down the ingredients and the source of the meat to make it contemporary and delicious. Straying away from beef and wandering into game territory, you won’t find a bland appetizer here. The Red Deer Tartare is garnished with Dijon, olive juice, shallots, large pickled capers, and mustard seeds, this red deer tartare is sure to please the experienced meat eater’s palette. Delicately placed on top, a quail’s egg shines brightly before exploding to coat and gloss the tender meat.

The Braised Leg of Rabbit is a classic dish with modern execution. The rabbit leg is expertly cooked sous vide with lavender, an extremely complex herb to cook with. Too much and you’re eating a bubble bath, too little and it defeats the purpose. Here we see yet another dish showcasing the skillful research into Canada’s culinary past.

“If you’re too scared of eating a bunny, don’t eat it” Chef Sinopoli jokes as I take a bite into the glistening leg. A chicken leg is bland and a pork chop is tough compared to the leg of rabbit. There are wonderfully complex depths of flavours to be found in this expertly cooked dish. The simmered spelt and braised root vegetables give you a feeling of nursing a rye on the rocks in front of a fireplace after hitting some Canadian slopes. Comforting with every bite. The sweet reduction jus is poured all over the dish and explodes with glazed earthy flavours, complimenting the root vegetables just right.

Brandy Snaps are the must try dessert. Brought back from the Victorian Era, Pastry Chef Sarah Battye takes the meal home no matter how full you are. With a keen perspective on the health risks of sugar, the dessert options are careful not to over indulge you with sweetness but rather with flavour and satisfaction.

“We want the desserts to taste like something, not just be sweet”

These delightful little snacks look like cannoli but the crispy outside shell is so delicate that it snaps right in your hand if you’re not careful. The ginger infused cream has a light, frothy texture and the dark chocolate on top adds the necessary richness to finish off with a strong, cocoa note.

Chef Sinopoli has been cooking for 10+ years and it shows that he not only wants to cook because of the passion, he wants to cook for the customer and for his community. Visit the Broadview Hotel and the Civic to get a historical sense of what Toronto was like in the 1900s with all the pleasantries of todays modern cooking.

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WHAT’S NEW:

BOSK Winter Garden at Shangri-la Hotel: (88 University Avenue) If you think you can’t enjoy the outdoors in Toronto during the winter months, this beautifully created winter scape will definitely change your mind. A cozy and luxurious setting takes us outdoors at Bosk’s patio. The picturesque setting was designed by House and Home Magazine complete with plush seating, fire pits, heat lamps and no shortage of warm blankets. Escape here for mulled wine and nibblies surrounded by twinkling lights.

BACCHANAL: (60 Sudbury Street) This neighbourhood bistro with sass features a modern french menu and excellent cocktail menu. Linger with friends over fresh treasures from the raw bar, nibble on apps like their Pate de grand-mere (pork & duck liver) or savour over the hearty Steak Frites. Absinthe lovers should ask for the “not-so-secret-but-secret” menu. Save room for the Baba au Rhum.

LOBBY LOUNGE at Bisha Hotel: (80 Blue Jays Way) It feels more like you’ve stepped into a rich and inviting bar in Europe as you pass through the dramatic velvet curtains.  This long marbled lounge serves up popular snacks and meals and a great selection of cocktails. Sultry and sexy indeed. Try and nab a table near the fireplace. Located on the main floor.

GOLDIE: (619 King Street West) Slip into the cozy and inviting new upscale bar and lounge with rich velvet accents and fringed chandeliers also has a separate Louis XIII private room. The kitchen is led by Executive Chef Romain Avril (Lavelle) who designed and developed a playful but elevated food menu. The cocktails here are by Jake Dolgy.

THE CIVIC at The Broadview Hotel: (106 Broadview Avenue) located on the main floor of this east side boutique hotel this restaurant welcomes  locals and visitors alike. Restauranteurs Erik Joyal and Executive Chef John Sinopli offers up old time classics with modern sensibility. Share the cod croquettes and mushroom toast made with sautéed mushrooms over house-made brioche.

CRAFT Beer Market: (1 Adelaide Street East)  This new two-storey restaurant houses over 400 seats featuring Ontario’s largest selection of craft beers from new and well-established classics. When you enter, you’l be greeted by a glass enclosed keg room. Stainless steel draft beer lines connect the keg room to the restaurant’s centre focal point – an oval shaped bar lined with 160 taps ready to enjoy. And it’s not just about the beer, the menu includes many comfort foods as well as Ocean Wise sourced dishes. Shrimp Tacos are a must.

WHAT ELSE IS FESTIVE IN THE CITY?

The Nutcracker High Tea at The Shangri-La Hotel: (88 University Avenue) Themed after the second act from the Nutcracker Suite. Along side the savoury morsels, the sweet treats are gifts from the Sugar Plum Fairies; Santa triangles reflect chocolate from Spain, fruitcake reflects the tea from China, Chocolate logs represent coffee from Arabia, and the panna cotta represents the candy cane from Russia. Reservations strongly recommended as this is a popular High Tea. Live music entertainment serves as the perfect backdrop.

The Ritz-Carlton Express: (181 Wellington Street West) families are invited to bring their kids along to experience the hotel’s dazzling sugary display. All aboard the Ritz-Carlton Express made with 700 lbs of chocolate in tis life-size locomotive. Train also features a complimentary candy cane station inside the car. If you visit on the weekends they too are hosting a Nutcracker themed afternoon tea at the DEQ Lounge. Reservations recommended.

Festa dei Setti Pesci (Feast of the Seven Fishes) at Fabbrica Restaurant (December 22 only):  Shops at Don Mills. Chef Mark McEwan & Chef Missy Hui will take guests on a tour across Italy with their luxurious pescetarian menu served in true Italian family style. Seafood lovers will indulge in shrimp, oysters, cured salmon and more. Then, the feast continues with Fritto Misto, Salt Cod Arancini, Mussels Marinara, Linguine with clams, white wine, garlic and a whole grilled Bronzino Puttanesca. Reservations required. ($95 per person, wine pairing addition $22 per person)

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