Richmond Station 647.748.1444 www.richmondstation.ca Mon to Fri lunch & dinner, Sat dinner only, closed Sun
The ceiling is high, the décor is modern, and space is narrow. It doesn’t look like a train station, but for some reason I get the feeling I’m in one. Top Chef Canada winner Carl Heinrich opened a 3,000-square-foot farm-to-table restaurant in the heart of the Entertainment District. The cuisine is rustic yet modern, using locally sourced ingredients. The wine list is carefully chosen. My favorite is a red berry rich 2009 Zinfandel Edemades from Mendocino County. Most bottles are under $100 which is really nice; however, wines by the glass start at $10 and go up to $16 for a 6oz pour, which seemed a tad pricey.
A flawless beef tartare arrives first, plated with smoky hickory sticks, sliced haricot and a fried egg adding a creative texture to the dish but I would rather have a larger serving of the raw protein. Today’s Oyster special is La Meque Vert from New Brunswick, having a similar flavour to your common Malpeque and at $3.50 a piece (the restaurant’s fixed price for oysters ) satisfies more of a craving than a delight. Polenta fries layered like blocks of Jenga over a spicy “bomba” mayonnaise and housemade marinara are a standout; crunchy outside, with a gorgeous grainy interior.
Quinoa with zucchini, radish, sunflower seeds, and red wine vinaigrette combine for an amazing salad. Not only is it good for you but the flavour is incredible. A last minute order of trout gravlox with daikon radish, dill and red onion is a bit of a letdown, not what I was expecting. The trout seemed a bit briny and the ingredients felt waxy together on the palate. Lamb presented 2-ways with German butterball potatoes, broccoli and caramelized onions is a winner. Buttery salt crusted tenderloin layered over fatty brisket is delectable.