RICHMOND STATION

Richmond-Station

My friend suggested Richmond Station for dinner after hearing the hype around chef Heinrich, the winner of Top Chef Canada season 2.

Atmosphere: I loved the clean lines in the restaurant and the use of wood with the exposed roof giving a more industrial feel. A nice touch was the area with bar counters at the front of the restaurant where people could stand, grab a drink and some appetizers while waiting to be seated.

Service: Our server was great. He was attentive and helpful, but seemed a little nervous. Food arrived quickly and our plates were also cleared without any feel of being rushed.

Food: In addition to the regular menu offering, which is fairly compact, daily specials are available centered on seasonal ingredients. We started with an appetizer from each menu, the polenta fries and a beef carpaccio. I really liked the fries, they were crispy and a format of polenta Iโ€™ve never had before. As for the carpaccio, it was good, very thinly sliced and lightly seasoned.

For entrees, again we tried one item from the specials and regular menu. I had the coq au vin, while my friend ordered the roasted chicken breast. Her chicken was tender and flavourful. Similarly my dish was well flavoured, I loved the mushrooms and pearl onions.

We continued to order off the daily menu for dessert with a plate of lemon profiteroles (not pictured). These were amazing, light, puffy, with the citrus cream and a blueberry compote, delicious.

Richmond-Station

Richmond-Station

Richmond-Station

Richmond-Station

Richmond-Station

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