Michaels on Simcoe http://www.michaelsonsimcoe.com/home 416.260.5100 lunch and dinner Mon-Sat, closed Sun
I have been to Michaels once before for a champagne tasting, and have always wanted to come back to try the full dining experience. But before I really get into things let’s just say I loved everything about this place except the food. The cool coloured room is alive with an attractive crowd and a long gorgeous bar.
The drinks are excellent: a dirty burnt martini shaken with Tanqueray 10 gin and olive juice, burnt with single malt Scotch (just a few drops in the glass) and garnished with stuffed olives is the right way to start an evening. To amuse, savory baked-in-house bread arrives with a silky roasted red pepper spread.
Note to the kitchen: a little salt doesn’t hurt anyone. Beef Carpaccio with fried kale, dried shallots and truffle oil resembles a work of art, full of colour and texture, however lacks seasoning. Another miss is a drastically overcooked veal chop plated with Gnocchi and sweetbreads; drastically overcooked is an understatement, it tasted like eating sawdust. My server was quick to notice (since I ordered it rare) and took the dish away.
Sides are always a necessity at a steak house so naturally we ordered some. Sadly the short rib poutine was dry and tasteless, the forest mushrooms were nothing more than a bunch of sliced cremini with an oyster thrown in, and the double baked potato is plain and unexciting. The only redeeming factor is the tender charcoal crusted 12oz filet USDA Prime Black.