5/5 Martin T. 3 years ago on Google
In
the
dynamic
culinary
world
in
Toronto,
where
so
many
restaurants
open
and
close
their
doors,
Scaramouche
Restaurant
is
an
institution
that
has
graciously
withstood
the
test
of
time.
Nestled
in
a
quiet
residential
street
in
leafy
South
Hill,
the
restaurant
enjoys
a
privileged
view
of
the
downtown
core;
while
not
as
dramatic
as
the
views
from
the
54th
floor
of
TD
Tower,
the
view
is
still
a
lovely
backdrop
to
exquisite
meals.
Upon
arrival,
complimentary
valet
parking
is
available
for
patrons.
A
set
of
stairs
leads
us
down
to
the
dining
room,
with
a
subdued
but
pleasant
elegant
decor.
In
the
time
of
coronavirus,
Stage
3,
protocols
are
in
place
to
ensure
the
safety
of
guests.
For
amuse
bouche,
we
were
offered
a
lovely
refreshing
tomato
gazpacho,
rich
in
wholesome
flavors.
It
reminded
me
of
an
appetizer
I
enjoyed
many
years
ago
at
Scaramouche;
it
was
a
corn
soup,
but
while
you
might
think
"corn
soup
at
a
fine
dining
restaurant?",
let
me
assure
you
that
the
kitchen
had
taken
such
a
seemingly
pedestrian
dish
and
elevated
it
to
heights
that
I
was
not
expecting.
I
started
my
meal
with
an
appetizer
serving
of
the
Gnocchi
Parisienne
(seasonal
mushrooms,
thyme,
garlic,
summer
greens,
truffled
mushroom
reduction,
crispy
Parmesan
wafer).
I
love
a
well
prepared
gnocchi,
and
Scaramouche
did
not
disappoint.
The
gnocchi
was
rich
and
buttery,
the
chanterelles
were
a
perfect
pairing
for
the
truffled
mushroom
reduction,
which
was
to
die
for.
For
my
main
I
opted
for
the
classic
Grilled
Filet
Mignon
(Ontario
AAA
beef,
sauteed
mushrooms,
French
green
beans,
crispy
pressed
potatoes
with
parsley,
garlic
and
lemon,
Bordelaise
sauce).
The
dish
was
competently
executed,
the
filet
mignon
was
perfectly
cooked,
and
the
pressed
potatoes
were
very
nice
in
terms
of
texture
and
flavor.
The
only
issue
is
that
it
was
noticeable
that
the
dish
sat
for
too
long
under
the
heat
lamp,
and
by
the
time
it
was
served,
it
was
overall
lukewarm,
instead
of
having
been
served
hot.
I
finished
the
meal
with
a
Scaramouche
classic,
its
famous
Coconut
Cream
Pie
(coconut
custard,
Chantilly
cream,
white
chocolate
shavings,
dark
chocolate
sauce).
The
custard
is
filled
with
coconut,
topped
with
a
light
Chantilly
cream;
the
white
chocolate
shavings
add
a
creamy
richness
to
the
dessert,
while
the
dark
sauce
enhances
it
with
a
chocolate
punch.
Service
is
professional
and
attentive.
Our
server,
Andrew,
has
been
with
Scaramouche
for
many
years
and
makes
sure
that
patrons
needs
are
taken
care
of.
Regular
and
vegetarian
menus
are
available.
Please
be
advised
that
bread
is
a
separate
charge,
which
in
my
personal
opinion
is
poor
form
for
fine
dining
establishments.