On February 7th we celebrated our five year anniversary. It’s crazy to think that all of this started five years ago and no one would have ever predicted it would become something this amazing. GC is my best friend and I can’t imagine life without him. I love him and I know we have many, many years of love, friendship and adventures ahead of us.
Ok. Enough for the sentimental, on to the food and how we celebrated. Since it was a milestone anniversary, we decided to go big. We stayed downtown at the Royal York hotel, we went for dinner at Canoe and we had cocktails at Library Bar.
Canoe is a fantastic restaurant. We had gone there once before for Summerlicious and it was amazing, but you truly need to visit and taste of the regular menu because it is exponentially better, if that’s even possible. We were seated at a table for four, with both of us sitting together facing out onto the city and harbour on a cold and snowy day. It was the perfect, romantic atmosphere to celebrate an anniversary.
Our server asked us if we were here for a special occassion and we told him it was our anniversary. This prompted him to give us some free samples off the tasting menu! Happy anniversary indeed!
We started off with a cocktail – the Winter Wonderland. Jack Daniels honey liqueur, Benedictine, milk and nutmeg, topped with a Bobbette & Belle marshmallow. This is one of the best cocktails I have ever had. It was served in a tall, slender glass, packed with ice and the cocktail was a lush brown colour. It was a rich chocolate milk spiked with booze and spiced up with nutmeg. The marshmallow on top was a playful touch, that was sweet, whimsical and nostalgic. The straw in the drink was a paper straw that looked like a birch tree. This just added to the illusion that this drink was truly a winter wonderland. Yums.
We started with the night’s amuse bouche that was a cauliflower soup with Earl Grayed sultanas. This soup was thick, creamy and earthy. The sultanas were delicate, sweet, smokey and add a touch of British teatime sophistication to the soup.
Next, we had the Wellington County Beef Tartare.
Beef tartare is one of my favourite dishes. It is raw, fresh, cool and has a clean taste. This tartare was all of those things, seasoned with the right spices and and flavours of pickles. The bacon was crispy, salty and smoky but it took away from the dish rather than adding anything of value to it. It added a crunch that was too conflicting with the tartare rather than complimenting it. The pretzel toast added a sweetness through its dough but also a slight saltiness.The wild flavours were all pickled products: beets, pickles and mushrooms. They complimented the pickles that speckled the tartare but the presentation of this dish was too chaotic. The eye did not know where to focus and in turn, the stomach did not know where to focus or where to begin.
After our appetizer we were given an apple gelee.
How gorgeous is this presentation? I love the simplicity and organic quality it has. The bed of greens, below a perfectly shaped ice disk that cradles the deliciousness you get to eat. The apple gelee was sweet and dense, a thicker apple sauce. The perfect palate cleanser before our main course.
GC ordered the 45 Day Aged Ontario Rib Eye.
45 Day Aged Ontario Rib Eye with roasted carrots, Portobello pickles, smoked mustard aioli and crispy layered potatoes. GC loved this steak. He ordered it to be done medium which is a bit too cooked for my liking but it was still juicy, tender and rich. It was such a hearty and intense meal.
I ordered the Green Alder Rubbed Venison.
Green Alder Rubbed Venison with steel cut oats, charred leek, mini tourtiere and mountain cranberries. This was an amazing dish. The venison was done medium-rare and it was perfect. Juicy, rich and such an indulgent over-the-top dish. The steel cut oats were an interesting and different choice for a grain but I didn’t love them. It seemed like an awkward attempt at fusing together breakfast and dinner. The leeks were tender and fresh and the cranberries added a natural tart sweetness to the whole dish. The mini tourtiere was soft and tender but it was unnecessary. There was more than enough food in the dish that it wasn’t needed and it was executed well enough that it could have stood on its own.
And lastly for dessert, we ordered the Butter Tart Wedge.
The Butter Tart wedge with spiced raisin and bourbon ice cream. This was one of the best desserts I have ever eaten. The crust was flaky and buttery, and the filling was completely divine. It was luscious and completely ridiculous. It was comfort food taken to the gourmet. I would recommend a visit to an O & B restaurant just for this.
We were also served with jellied passion fruit cubes which were perfect little bites of heaven. It reminded me of the fruit jellies you might eat around the holidays but with real fruit juices. Overall this was an amazing meal. The atmosphere, the service and the food were delicious and memorable. It was such a perfect evening.
After dinner we strolled through the PATH over to the Royal York’s Library Bar where we enjoyed a few cocktails. Library Bar’s menu is interesting as it takes a look a the history and evolution of the cocktail. I ordered the Robert Burns’ Whiskey Cup – combination of Chivas Regal 12 year old Scotch Whisky & Drambuie sweetened
with their own rooftop honey and topped with a luscious lemon foam – and the F. Scott Fitzgerald’s Gin Rickey – Hendricks Gin with pressed lime, cucumber and crystallized rose petals topped with seltzer. I preferred the gin rickey, it was a gin and tonic taken to the next level. Easy to sip, cool and refreshing. The lemon foam on the Whisky Cup was good enough to eat on its own and I wish I could order a bowl full of it and just eat it like pudding. GC ordered the Margaret Atwoods Margarita – Berry Berry Tea infused Sauza Tequila, fresh lime and Cointreau, served on the rocks – and Michael Ondaatje’s Brandy – Remy Martin VSOP Cognac, pineapple and lemon juices, simple syrup and Grand Marnier.
Happy Anniversary baby! I love you and I can’t wait for more years to come!
Photo credits: Toronto Life and Oliver & Bonancini