It seems like Stephen and I just got married yesterday (he may disagree haha), and yet here we are at the 5 year mark. Half a decade, 11 countries visited, 2 cars, 1 condo, 1 house, 1 cat farewell and 1 amazing Alivia. I almost feel like a real adult. This year’s celebrations are still unknown (wine and Animal Crossing?), but last year’s dinner at Yukashi was one to remember. I never planned to have over a year of backlogged blog posts, but they sure do come in handy during a pandemic.

Atmosphere: Yukashi is a small Japanese restaurant located in Davisville specializing in Omakase. The dining room had a handful of tables and 8 counter seats with a view to the open kitchen, Chef Daisuke Izutsu masterful cooking and arteful plating. Stephen and I didn’t talk much during our 3 hour meal because we were too busy watching each plate come to life. I always love being able to interact (ie. silently watch) with chefs and the experience at Yukashi was delightful, especially with how intricate and beautifully plated the main courses were. Decor in the dining room was simple with wood details. Floating shelves in the kitchen displayed the restaurant’s collection of unique serving platters. Dinner was peaceful at a relaxed slow pace, perfect for any celebration or special occasion.

Service: Sitting at the chef’s table we were served directly by Chef Izutsu. Each course was introduced in detail and it was a pleasure watching Chef Izutsu work. Next to us was a solo diner and a family of four with two middle school aged kids celebrating their dad’s birthday. Chef Izutsu asked the young boy to help him grate fresh wasabi and jokingly checked in on his process before our first course arrived. If available, I would highly recommend getting a seat at the bar.

Food: Chef Izutsu has been cooking in Toronto for almost 2 decades from his first restaurant Kaiseki Sakura to pioneering izakaya culture at Don Don to Chef de Cuisine at Kasa Moto in Yorkville. He opened Yukashi in 2018 with a simple omakase menu, 4 ($75) or 9 ($150) courses, and a special Yukashi option ($300) with limited availability. A la carte is also available featuring dishes served in the omakase meals.

Stephen and I both chose the 9 course dinner. He was driving and I’m not a lightweight, so no sake pairing for us but I did get a glass to sip on. The menu laid out each course with simple titles like “meat dish” and “tempura dish”, hiding the complexity of ingredients and unexpected combinations of flavours to come. We truly were in Chef Izutsu’s hands and they served a parade of inventive dishes with foundations in classic Japanese flavours and cooking techniques.

Our meal started with deep fried black sesame tofu with a light fish sauce and topped with yuzu zest and wasabi. The dish was pleasantly sweet, nutty and with a variety of textures. Next was a chawanmushi (steamed egg) with clam dumpling green tea sauce and salted sakura. An interesting dish but not the strongest of the night. Next was the sashimi course, and one of my favourites. Gorgeously plated bites of fish on a round marble platter with an assortment of garnishes for each diner to explore and experiment with. The fish served was toro, smoked yellowtail and red snapper. That smoked yellowtail was so bomb, i’m salivating reliving that rich smoky flavour. Stephen and I seriously contemplated how to replicate the smoking process at home. One of my favourite dishes at Don Don Izakaya is their smoked fish as well.

This was followed by pure bliss, a very delectable bite of foie gras, uni and wagyu torched tableside. Half a shiso leaf was served alongside to help tame the richness. This was Stephen’s favourite course of the nine and we still had 4 more to go. The harvest platter was stunning and assembled with an assortment of seasonal vegetables and seafood. It was daunting to figure out where to start. Some elements jumped off the platter, but my favourite part was actually the sauces, distinct and well seasoned.

The meat dish was slices of duck breast with a soft egg yolk served on sakura rice. Another decadent dish and better on paper than in the bowl. I found this one a little heavy on the salt. At this point, we had been too spoiled by the previous courses. Tempura was next, two pieces of a maki roll in a light, flakey batter with a piece of deep fried fish skin. A nice bite and the right portion size.

My second favourite course of the night was the rice course, just rice with ikura and seaweed in a dashi broth. Simple, but so comforting with the right amount of umami and warmth, the perfect way to wrap up a meal. This is the kind of bowl I crave often. For dessert we each had a slice of muskmelon. From rind to centre, the melon had a perfectly consistent ripe texture, was bursting with juice and so sweet. Arguably the best melon I’ve ever had and can now fully understand why they cost hundreds of dollars.

Overall dinner at Yukashi was a wonderful, intimate way to celebrate our anniversary. We were spoiled and surprised with delicious ingredients of the best quality. The meal delighted every sense with charm and a sense of playfulness.

Back in 2019, before physical distancing and self isolation was our norm, Stephen and I celebrated his birthday at Momofuku Kojin. I have to admit I really miss dining out. Even though we scaled back our eating out habits last year, trying new restaurants was still something I looked forward to when we did. One silver lining (and I am on the lookout for those daily) of having a long blog queue is being able to relive those delicious meals of days past.

Atmosphere: Located on the top floor of the Momofuku restaurant, Kojin takes over the space where Shoto and Daisho used to reside. While the menu is more relaxed, the dining area felt more masculine with lots of dark wood, leather and metal. I always enjoy sitting at the bar or chef’s table when available. At Kojin, bar seats meant we had a great view of the wood-fired grill that touched a part of every dish. Complimentary coat check was provided and at 5pm, not many tables were occupied.

Service: Sitting at the bar, our order was taken by the server and drinks but we were mainly taken care of by the chefs. After answering a few questions about the menu, we picked our dishes and our server recommended how they could be coursed out. The chef introduced each dish as it was served, which I always love, with a description of the ingredients and accoutrements. Our server continued to check in on us throughout the meal, refilling empty water glasses, keeping us well taken care of without hovering.

Food: To start, we ordered a Corn Flatbread with seasonal roasted vegetables. The dish looked simple but blew me away with the rich flavours of the smoky roasted vegetables and pillowy texture of the flatbread. Every bite was perfectly seasoned, creamy and just addictive. I’d go back to Kojin just to order “The Board”, Flatbread with all the possible accompaniment. This was so good and set a high bar for the remainder of the meal.

For sides, we order the Atlantic Salmon Crudo with shishito and charred kirby cucumber, Gouda Mashed Potatoes and Fire Roasted Squash & Apple. Of the three I liked the salmon crudo the best. It was sour, spicy and the salmon was a great quality. I found the squash and red onion in the salad a little raw. For some reason I was expecting the squash to be more cooked, this was definitely more of a raw salad. The vinaigrette was on the sour side, which I liked but Stephen did not and the golden raisins added sweetness, I’m just not a big fan of raisins. The Gouda Mashed Potatoes was lighter than the name suggested and the best part of the dish was hands down the toasted cheesy crust.

Our favourite “side” was actually the complimentary dish of fire roasted beets that were very sweet, had a ton of natural flavour, smokey and a firm but soft texture. We wished it was available as a full side on the menu. Funny enough, when I checked Kojin’s menu while writing this post, there is a Fire Roasted Beets appetizer listed!

The 14 oz Boneless Ribeye was our main, served with marrow butter, fire roasted shishito and fire roasted beans. The steak was cooked to a beautiful medium rare with a great crust. We’re heavier handed with salt at home when cooking steaks so the seasoning was light to my tastebuds. I did enjoy the sauces that were served alongside and the butter, oh my the butter. Our shishito was one of the spicy ones that was spicy even for me.

Overall dinner at Kojin was a nice treat. There were plenty of great dishes that we ordered and plenty more on the menu I’d like to try.

When it comes to Michelin stars, I have mixed feelings. On one hand, the few 3 star restaurants I’ve dined at have been truly unforgettable meals. On the other, I struggle with how geographically concentrated the guides are and the inconsistency of 1 star restaurants. Nonetheless I respect the Michelin rating system and still seek out their recommendations when visiting a city they cover. While in New York City, home to five 3 Michelin star restaurants, I was lucky enough to add one more to my list of memorable meals.

Atmosphere: Le Bernardin by Eric Ripert was located in the heart of Manhattan, blocks from Rockefeller centre, between Central Park and Times Square. Stephen and I sat in The Lounge to take advantage of their City Harvest Menu, 3 courses for $57 USD/person, an incredible steal to get a taste of Chef Ripert’s French cuisine and supporting a great cause. $5 from each order is donated to City Harvest, the world’s first food rescue organization. The menu is offered only at lunch in the Lounge and no reservations are taken. We arrived 10 minutes before lunch service began and had no issues securing a spot.

The Lounge had about 20 table seats and a row of stools at the expansive bar, showcasing an impressive display of bottles. Modern leather benches and armchairs provided comfortable seating around white square tables. Jackets were required in the dining room and only (strongly) recommended in the lounge.

A 3 course menu is also offered in the dining room for $90/person with a wider selection of dishes.

Service: Service was impeccable from the table side bread basket loaded with treats to the main course being sauced when served. I love when dishes are finished at the table, giving a sense that the dish was just plated and fresh. We were well taken care of throughout our meal and had seconds from the bread basket. I wanted to try everything but restrained myself to just (ha!) 4 rolls. I really liked how diners were seated spaced away from each other, offering privacy even in the tight space.

Near the end of the meal, Chef Ripert came into the lounge to chat with the diners sitting a few tables away from us. We didn’t stay to see if he knew the couple or was making his way to every table but it’s always lovely to see the Chef in person.

Food: Each course of the City Harvest menu had two choices. To start, I opted for the Hamachi Tartare with cucumber and a lemon-citrus emulsion while Stephen chose the Lobster, Saffron-Mussel Potato soup. My hamachi was plated with cucumber slices atop the disc of tartare, surrounded by beads of the emulsion and a side of crostini. Each bite had crunchy, crispy and soft elements with sweetness, acidity and savoury flavour. Stephen’s soup was rich and creamy while being light and incredibly slurpable.

We both ordered the Barely Cooked Organic Salmon with Pea Puree and a Yuzu Butter Sauce. For me, the dish was excellent, Stephen did not agree. The thick rectangular column of salmon was true to the name and just barely opaque up the sides maintaining a perfect silky centre. The peas were sweet and tender while the yuzu butter sauce added acidity and richness. Stephen wasn’t a fan of the combination of dairy and citrus, which unfortunately threw off the entire dish for him. Fortunately for me, this meant I had double. This did affect my overall rating for this post.

Dessert was a selection of Ice Creams or “Tres Leches”, a Crispy Cashew Sponge Cake Sphere with Caramelized Goat’s Milk Mousse and Clementine Sorbet. Ice cream quenelles, heavenly. The clementine sorbet, wonderfully refreshing and concentrated flavour.

Overall lunch at Le Bernardin was a delight and I now look forward to a return visit in their main dining room.

Continuing our tradition of splurging at a Japanese restaurant for my birthday, Stephen and I headed to Jugemu last November. We booked an early dinner reservation (new parent life) and enjoyed a lovely omakase meal at the sushi bar. I was incredibly saddened to hear that the restaurant would be closing their doors at the end of June. Chef Koji Tashiro’s presence will be missed and I look forward to his next venture.

Atmosphere: Jugemu was located in Cabbagetown under their popular sister restaurant Zakkushi. When we arrived only one other table was occupied by two Japanese ladies chatting and entertaining a newborn. I love seeing restaurants downtown that not only accommodate babies out of necessity but actually welcome them. Jugemu was roomy enough for a stroller to be parked by their table and quiet, without loud music, perfect for little eardrums. The dining room did begin to fill as dinner service began and all of the sushi bar seats were reserved.

Service: After settling into our seats, we were ready to order with just a quick glance at the menu. There was only one server that evening and she expertly took care of all the tables in addition to serving soup and prepping drinks. My sake arrived quickly and Chef Koji chatted with us as he prepared each piece of sushi. Throughout our meal, he was friendly but left us to our own conversation. At the end of the meal, I was ready to order an extra piece of Hokkaido uni but he recommended sticking to the Boston that was cheaper and comparable quality. I really appreciated the honesty.

Food: The one page menu at Jugemu had three sections, sushi, tapas and soup. Each section was simple with only a few options (just one soup). Stephen and I both ordered the the ultimate 12 piece omakase, $70, and a bowl of the Fish Stock Red Miso Soup. The soup was rich and savoury with lots of fish bones, very reminiscent of the miso soup from Sushi Dai in Tsukiji market! There wasn’t any hint of fishiness, just amazing flavour.

The omakase began with an octopus salad that had a light soy based vinaigrette. The texture of the octopus was chewy but tender and there was just a touch of heat. Our 12 pieces that night included unique fish like Japanese barracuda and staples like scallop and chutoro. I liked both the marinated horse mackerel and cured mackerel, both were flavourful and fresh. My favourite course was the uni and ikura, served on a small bowl of rice. The two were a perfect combination of contrasting textures and flavour. The creamy richness of the uni was accented by aach salty pop of ikura. Other highlights of the night for me were the spot prawn and king crab with crab liver. Not pictured was the tuna handroll, simple and satisfying. I was disappointed that we missed out on shirako (cod sperm), which had been served in previous weeks, and the lack of otoro.

Overall, the omakase dinner at Jugemu was a delicious and lovely experience. As always, Stephen and I enjoyed watching each piece of sushi come together and the quiet, serene atmosphere. I’ve been recommending Jugemu to friends and family all year, they really will be missed.

Atmosphere: Peter Luger has been in existence for over a century and has been rated as one of the top steakhouses in New York for the past 3 decades. The steakhouse has been awarded one Michelin star and is a Brooklyn institution drawing regulars and tourists alike. Our reservation was for the first seating of the day at lunch. We took the train to Brooklyn and recognized a few couples later in the dining room. The restaurant simply oozed charm from bowtied waiters to tudor style dining rooms lit with gold chandeliers. I loved the bare wood tables, which soaked up grease like a sponge and the menus with handwritten prices. Dress code ranged from casual to Sunday brunch.

Service: When we visited, reservations were only taken via phone and organized by hand on a giant schedule. Today, reservations can be made through their website up to 6 weeks in advance. Taking a look, there was plenty of availability for parties of 2 at lunch, even the day of but very limited dinner spots within the 6 week window. A portion of the dining room is still held for phone reservations and walk-ins.

Our server was friendly and happy to let us snap a few photos before he served the steak on to our plates. He chatted with us briefly and checked in on us throughout the meal. There was always a server present in the dining room keeping an eye on diners without being obtrusive.

Note that Peter Luger does not accept credit cards or Canadian debit cards. Cash would be the way to go.

Food: As Stephen and I read through the menu, our server brought over a bread basket with soft buns, two pats of butter and a gravy boat of steak sauce. One of the main reasons I wanted to secure a lunch reservation was to try the Luger Burger. We debated between ordering the Steak for Two or Rib Steak and settled on the smaller option. I’m glad we chose the single steak as it was still more than enough to share.

Cooked to a beautiful medium rare, the rib steak was simply mouth watering. I loved the heavy char and the fat cap was exquisite. The taste of the aged beef was meaty and complemented by the house steak sauce. My burger was hefty, served on a sesame seed bun with thick cut fries. Following orders from the Eater article praising the Luger burger, I skipped the bacon and cheese options and stuck to the basics. It was a good burger, meaty, so juicy, well seasoned and perfectly charred. This was the kind of burger that I want to sink my teeth into when I’m craving a burger.

Overall, lunch at Peter Luger was delicious and incredibly satisfying. We don’t go out for steak much anymore as Stephen’s technique gets better and better, but this meal was well worth the trip.

Jiro Dreams of Sushi is one of my favourite documentaries. After watching the film I had dreams of visiting Chef Jiro Ono’s 3 Michelin star restaurant but after learning how difficult it was to secure a reservation, I had little hope of them ever coming true. While planning our trip in 2016 to New York I read about Chef Nakazawa, one of Jiro’s apprentices, who moved to the US and became a head chef at his own restaurant in Manhattan. I made reservations immediately. This was likely as close as I’d get to Sukiyabashi Jiro.

Atmosphere: The entrance of Sushi Nakazawa opened to a waiting area with a handful of seats and a fully stocked bar. We arrived early for our reservation, so after checking in with the hostess, we ordered cocktails to sip on until our table was ready. Complimentary coat check was available. There were no seats available at the sushi bar while we were in New York, so I settled for the dining room, which was in a completely separate room with no visibility to the chefs. The dining room was dimly lit, quite the contrast from the bright sushi counter, and tables angled away from each other for added privacy.

Service: From the very first step into the restaurant to our last bite, service was exceptional. Before the meal began, our server walked us through a display of classic Japanese ingredients that would be used throughout the meal like yuzu, shiso leaf and pickled plum. Compared to other omakase experiences, sitting in the dining room paled in comparison to the sushi bar. Dinner still flowed at a comfortable pace but I missed watching each piece come together, especially when the price difference was minimal. Stephen found a piece of shrimp shell in his bite of tamago and we were offered a complimentary piece of wagyu beef nigiri as apology.

Food: The omakase at Sushi Nakazawa featured 20 pieces plus a hand roll. The quality of the fish was top notch, sweet, buttery with textures that ranged from melt in your mouth to firm and chewy. A trio of salmon nigiri was first, three different species that varied in fattiness and flavour. Next was a selection of white fish and scallop, each uniquely garnished. Snow crab, prawn and mackerel were next. The nigiri on this plate all had stronger natural taste and I liked the progression from sweet salmon to fishier fish. Following this was a variety of tuna cuts from lean to medium fatty. No o-toro but still delicious. Two pieces of uni were next, one from each coast of the US. Our meal ended with a negi-toro hand roll followed by a piece of conger eel and tamago.

At the end of the omakase meal, our server left us with the a la carte menu to order additional pieces if we so wished. I usually double up on pieces like uni and spot prawn or try a fish that wasn’t included, however I was surprised with just how many other fish were available. Double the selection of our meal. To me, ordering omakase infers that a variety of the day’s best selection of fish will be served. While the variety was there, seeing many more premium types of fish available a la carte was frustrating. I would’ve liked more transparency upfront with their menu or a tiered pricing model to include pieces like o-toro and Hokkaido Uni from the get-go. But, I guess that’s part of trusting the chef.

Overall, I feel like my expectations for Sushi Nakazawa may have been to high based on the hype and price tag (over $200 CAD/person after tax and gratuity). It was still a memorable meal, but not my favourite omakase experience.

From day 1 of my maternity leave, Stephen and I talked about taking a trip to Asia before I returned to work. The idea of a long haul flight was daunting but after a successful visit to Seattle when Alivia was 5 months old, we crossed our fingers and booked tickets to Japan with a three day layover in Taipei. In hindsight, we were way too ambitious (4 cities, 5 stops, 3 layovers, 6 flights and 3 train rides) and there’s lots of things we’d do differently, but one thing we got right was starting our trip at The Ritz Carlton in Tokyo.

We decided to stay in a hotel in Tokyo for ease of taking taxis, location and honestly to be a bit pampered after surviving the flight over. Using Stephen’s hotel points we booked a 5 night stay at The Ritz Carlton, which was centrally located in Roppongi and had a ton of restaurants within a 10 minute walk. I also loved that room service offered complimentary baby food suitable for babies from 6 months old to over a year. This saved us at the beginning of the trip when Alivia’s appetite wasn’t the greatest. While staying at the hotel, we had the opportunity to enjoy Afternoon Tea at the Lobby Lounge with a spectacular view of Tokyo and 14 delicious sweet and savoury treats.

Disclaimer: All food and drinks reviewed below were provided complimentary. All opinions expressed below are wholly mine.

The Lobby Lounge was located on the 45th floor with windows spanning two storey ceilings that offered a stunning view of Tokyo. Stephen, Alivia and I settled into a corner table with a comfy loveseat and armchairs facing the view. Our server came by to welcome us and introduce their tea selection. After taking in the aroma of each, Stephen chose the darjeeling while I opted for Royal Bouquet, a green tea with floral tones. Next, a cart was wheeled to us with a selection of artisanal jams for the delicious scones later and petit fours. I chose the yuzu jam that was more tart than sweet (I can’t resist anything yuzu) and complimented the clotted cream.

To begin, we were served a cup of the Ritz Carlton Tokyo special blend tea with our tiered serving tray of delectable treats. After which, our server brought over a cup of our personal selection. Cups were refilled but we did not have the full teapot at our table. Our server was also kind enough to find us an order of baby food from room service for Alivia. The Ritz Carlton also offers a special Kids Afternoon Tea menu for children under 12. A definite future mommy/daughter date.

As for the bites. Wow. Stunning in presentation and taste. The menu changes often to reflect ingredients that are in season but consistently includes traditional Japanese flavours like yuzu and sakura. During our visit, kumquats were in season and featured in a ham & cheese finger sandwich with chorizo and kumquat pepper jam. Other key ingredients of the savoury bites were foie gras mousse, crab, ikura and prawn. Each was paired with a sweet or acidic component that balanced and highlighted the ingredients natural flavour. Foie gras mousse with apple, prawn with pear, crab with lime. The sweets were just as delightful. I loved how they were lightly sweet, which meant I had no trouble finishing all 6 bites. My favourite was the strawberry tart with yuzu cream while Stephen liked the champagne jelly.

Overall, Afternoon Tea was a truly lovely experience from the live piano performance to each heavenly bite. I loved how flavours were present and pronounced without being overwhelmingly sweet or rich.

After a wonderful dinner experience at Toca, I was very excited to be invited to the launch of their new Italian Saturday Brunch buffet. Even more so after seeing the menu, which included Canadian lobster tails, oysters, crab legs, cheeses from their cheese cave and smoked salmon. Also, bottomless mimosas and bellinis. Yes yes and so much yes.

Disclaimer: All food and drinks reviewed below were provided complimentary. All opinions expressed below are wholly mine.

Priced at $64 per adult Saturday brunch was served from 12pm-2pm at Toca, the main restaurant inside the Ritz-Carlton Toronto hotel. Buffet stations were set up in the centre of the dining area and around the entrance. There were tables of charcuterie, cheese and crackers, desserts, a salad bar, cooked breakfast fare (i.e. eggs benedict and ricotta pancakes) and pasta but the main attraction was definitely the East Coast Seafood Bar.

Sitting on a bed of crushed ice were freshly shucked east coast oysters, lobster tail halves, plump shrimp, crab legs and an assortment of accoutrements. Needless to say, Stephen knew where to find me for the rest of the morning. Oysters were the first to disappear and the kitchen had a hard time keeping them stocked. There was no short supply of lobster tails or crab legs, which were fresh, tender and flavourful.

Of the cooked offerings, my favourites were the pasta and ricotta pancakes. The eggs benedict had a perfect poached egg but the english muffin was a touch hardened, difficult to keep warm in a buffet situation. Both the charcuterie and cheese platters had nice opposing selections (a soft cheese, a hard cheese) and I finished my meal with a decadent creme brulee.

Overall, the Saturday Brunch buffet at Toca was an indulgent treat. The seafood bar was one of the best I’ve seen in the city in terms of quality and selection and there was a wide assortment of other stations to make the entire meal a worthwhile outing.

Our last meal in Italy was one of the highlights of the two week trip. Dinner at Alla Vecchia Bettola was the perfect mix of homey comfort, delicious food and unlimited house wine. Looking back, I wish I had cut a few days in Rome in favour of more time in Florence and Tuscany. We likely won’t be visiting Italy again soon but hopefully the next trip will include a reservation at Osteria Francescana.

Atmosphere: We headed to the restaurant as doors opened and had no issues being seated without a reservation. This was not the case for many well-reviewed restaurants in Rome, a happy difference. The restaurant was cozy with well worn wooden stools and marble table tops. I loved how warm the bustling space felt with a wall lined with wine bottles and brass sconces lighting each table. This was the kind of restaurant where dinner could easily stretch late into the night with good company and good food.

Service: While the menu was in Italian, it wasn’t too difficult to decipher with some Google Translating. Our server took our order in English and it was a just a short wait before our pasta dish arrived. The Florentine Steak was ready quickly after and we were left to enjoy our meal. I liked that the bread charge was clearly stated on the menu in large font.

Food: Dinner was good. Really really good. After placing our order Stephen and I started chatting with the older couple next to us. They told us how they came to Italy for their honeymoon years ago and loved the Penne alla Bettola (penne in vodka sauce) so much that they come back to Alla Vecchia Bettola almost annually for the dish. After just the first bite, I could see why. The pasta was an excellent texture and the sauce addictive. I liked how it was sweet and cheesy without being heavy and too creamy. Stephen and I both agreed we should have each ordered our own plate instead of one to share.

Then there was the steak, 40oz of beautifully cooked perfectly rare beef. We didn’t ask for a certain doneness while ordering and opted to embrace however the dish should be served. The steak was quite rare with a nice crust, lightly seasoned and extremely tender. We devoured the platter, but even for carnivores like us it was a feat. The bottle of house Chianti, which was unlimited, helped.

Overall, our meal at Alla Vecchia Bettola was superb, from the classic feel of the restaurant to the simply well cooked food. With a few missteps in Rome, I had been unsure if Italy was for me. The second part of our trip changed my mind with authentic flavours and stunning views.

With Alivia quickly approaching her half year birthday, I feel like I have a bit more room to breath. With a more predictable routine and less time attached to me (literally), I’ve been slowly coming out of my motherhood hibernation in search of delicious meals. A few weeks ago, Stephen and I enjoyed the summer menu at Toca, an intimate Italian restaurant located inside The Ritz Carlton. The restaurant featured a menu created in collaboration with Michelin star Chef Oliver Glowig, hand painted plates and it’s own Cheese Cave.

Disclaimer: All food and drinks reviewed below were provided complimentary. All opinions expressed below are wholly mine.

Atmosphere: The main dining area of Toca was dimly lit with plush cushioned seats and cozy booths. At each place setting there was a stunning hand painted charger plate, featuring dishes from the restaurant’s menu, celebrities and even puppies. Each plate was custom created by The Crazy Plate Lady, one of my favourite Toronto artisans. While Toca felt elegant with a subtle grandeur, the restaurant was still very family friendly and accomodating. Several tables that night had children dining with them while others were occupied with couples and a few solo diners.

Service: I truly enjoyed the service that night. Our server was efficient and professional. Dishes were served together and cleared quickly. As we were invited to come by for dinner, the manager checked in on us during the evening. While chatting about Toca I mentioned my interest in their Cheese Cave and he offered to take us in for a quick tour before dessert. The tour was fun and informative. We learned about the varieties of cheeses that were housed there, their history and how they were aged. I’d highly recommend the experience if you’re dining at Toca or staying at the Ritz Carlton. We were then surprised with a cheese platter, which was above and beyond the level of service even compared to other restaurants we’ve visited for tastings. Also, wow what a seriously delicious platter. More on that next.

Food: Stephen and I ordered from Toca’s Summer menu, which was a 3 course set menu (same as their Summerlicious menu) available until the end of August. To start, we both chose the Foie Gras and Chicken Liver Mousse served with a raspberry and maple syrup marmalade. The mousse was creamy and rich, wonderfully complimented by the sweet and tart marmalade to create a decadent bite. Before the first course, an amuse bouche was served that was a similar mousse, which confused us a bit. However, more foie gras and chicken liver mousse only makes me happier.

For mains, I opted for the grilled Branzino while Stephen gas the seared Bistecca (strip loin steak). His steak was cooked a perfect medium rare, tender, juicy and with a great crust. I also enjoyed my seabass, which had a perfect crispy skin. Dessert was a slice of Ricotta Cheesecake for Stephen and Tiramisu for me. Both options were delicious and felt indulgent without being overly sweet. My tiramisu was creamy and a had a strong coffee flavour and dark chocolate pearls.

We finished our meal with a 3 cheese platter that was one of the best I’ve ever had. There was an excellent variety of textures (soft, semi, hard) and flavours (cow’s milk, sheep’s milk) that was thoughtfully put together. I absolutely loved the Testun Di Barolo that we had just learned about during our cheese cave tour. The sheep’s milk cheese from Italy was covered in grape-must from the making of Barolo wine and aged for 18 months. Each bite was like having wine and cheese at the same time, magical and so delicious.

Overall, dinner at Toca was a lovely break from diapers and nursery rhymes. The summer dinner menu is available for a few more days ($53 for 3 courses until the end of August), and a special set menu for TIFF will be available during the festival. I’d highly recommend trying out their cheese selection.