Tuesday, August 13, 2013

THR and Co Restaurant, Toronto

I enjoyed a sensational meal at the new resto opened by the partners of the Harbord Room. The chefs Cory Vitiello and Curt Martin (executive chef at THR) really know and understand how to compose their ingredients for a maximum flavour experience.

Beef heart tartar with espalette mayo, green olive relish and banyuls vinegar all topped with cured duck yolk and crispy tendon and sided with toasts. This could be my new favourite tartar in Toronto! 

Black spaghetti aglio olio style with charred squid, shisito pepper, lemon and bottarga. perfectly cooked pasta redolent of the flavours of the sea, with just a hint of heat from the peppers. Perfect!

Pizza topped with crumbled merguez sausage, romesco sauce, grilled scallion, cotija cheese, dried olive and chopped parsley. This was the perfect cheese with this pizza and a measured amount of it. Nothing ruins a pizza for me than too much cheese. See what I mean about a composition of highly complementary flavours. Devoured the whole thing, myself!

The "ta-ta"!! truly perfect, slow cooked lamb neck "osso bucco", so tender and juicy and full of young lamb flavour with harissa braising juices, dried currants, cherry tomatoes and pine nut gremolata.

B.C. huckleberry and rhubarb crumble with sweet corn ice cream and candied rosemary. Tart, pleasing, ripe fruit flavours with a perfectly light and flaky crumble, Easily, one of the best desserts that I have enjoyed in Toronto in well over a year.

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