Brassaii          416.598.4730                    closed Sundays

Cobblestones unsteadily guide you to a looming doorway.  The interior is spacious,  old world France meets modern luxury.  Last spring the kitchen changed hands with the departure of Bruce Woods and the arrival of Chef Chris Kalisperas.  The menu was completely revamped and seems to be doing just fine.

Tonight I was dining with a large group and a set menu.  Normally set menus have little to no options, but this one had many great choices. For my appetizer I selected the kale salad with earthy heirloom beets, crumbly feta, crunchy pistachios, and a lovely lemon vinaigrette that adds a zip the healthy starter.  For my entrée I decided to have the grilled beef tenderloin filet (done as rare as possible and oh so perfect) served with a truffle potato puree, and buttery-sweet, almost nutty pioppini mushrooms, in light red wine jus. 

Cocktails are lavish and delightful.  Picture Belvedere Vodka, coffee liqueur, vanilla cognac and jalapeño syrup; the perfect finish to a vanilla-bourbon Crème Brûlée, banana spring roll, red grape sorbet dessert.   Service is excellent.
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