Richmond Station – Tornonto
Happy Friday great foodie friends-
My travels took me to Toronto which finally offered me the chance to try Richmond Station and meet Chef Heinrich – Top Chef Canada season 2 champ.
Richmond station is located in the heart of bustling Toronto across the street from the iconic and one of the oldest building in Canada The Hudsons Bay.
The atmosphere is unpretentious and welcoming as if your sitting in between Chefs kitchen and a blend of traditional but contemporary restaurant / eatery.
We opted for the Chefs Table as well as the Chefs tasting menu.
Chef Heinrich takes the time to great regulars and new diners alike and has almost a shy humble demeanor but extremely welcoming and friendly. You can definitely see that he has created a great team that are all bought in to his culture and demand for high quality and top notch ingredients.
The tasting menu started with Oysters on the half shell-
The fresh oysters were served with fresh grated horseradish, lemon and housemade cocktail sauce, hot sauce and some sort of Apple vinegar type sauce that was unique and very tasty.
Next up was Charcuterie – a perfectly cured selection of housemade meats accompanied by preserves and pickled treats. Served with the charcuterie was housemade bread and a delectable mix of Oil and vinegar for dipping
Next up was RADISH & PINENUT SALAD
sliced lardo, bistro greens, pesto aioli, green goddess dressing. I have to admit that I don’t usually like radishes but when the magical talents of a culinary master transform ingredients to the next level I found myself wanting more!
This fresh and lively salad was served with fresh grilled bread with lardon making the bread beyond tasty.
Next served was a perfect little bite of BULGOGI STEAK TARTARE
Served on wonton chips with pear, ginger & radish.
Next we had Slow cooked Rock Fish- the fish was perfectly cooked and uniquely prepared Sous Vide served with pommes purée, mushrooms, summer sausage and red wine beef jus.
This dish was perfectly cooked and uniquely prepared. I have never thought of pairing beef jus with fish but I can tell you with all certainty that it worked gloriously!
Our final dish for the savory portion of our tasting menu was Lamb done two ways and Beef short rib burger
The lamb was masterfully cooked and prepared in two different cuts. One was delecate and tender and the second cut was the belly and sinfully good. The lamb was served with a purée and accompanied with what also seemed like the red wine beef jus.
Did I mention that we added the wine pairing ? We did and the best part of it was that your taken on a sipping journey that is masterfully paired with your culinary journey.
To finish off the meal with had light sweet treat. Black Chocolate pudding and White Chocolate pudding.
Served with fennel, coffee cake, mint jelly, pernod meringue, cocoa nib crumble, chocolate ice cream.
A nice sweet treat to end a perfect tasting meal.
Toronto is very similar to Vancouver when referring to how many fantastic new restaurants pepper the cities with unbelievably talented chefs. Chef Carl Heinrich and his team create a very comfortable spot to eat with friends, business dinners or just a great meal with your sweetie. The style of cooking makes me think of similar to a farm to table theory where you can tell Chef prides his creations by sourcing local quality ingredients as well as supporting the local wine industry.
This eatery really is lead by a Top Chef Canada contestant – the winner in this case. No matter how high having accolade associated with your name is as well as the perception and expectation of your customers may already be…. Richmond station shine through in my opinion.
The passion from the culinary soul shines through as you see Carl coordinate and looks over every dish leaving the kitchen!
You Gotta try This!