http://theforth.ca/ 416.465.2629 closed mon & tues $$$
Once upon a long time ago this spot was an apartment building, but now it’s a sleek new Danforth restaurant. And that my friends is a first to me – normally it goes the opposite way. Tonight, it’s a media evening and I’m excited, the cocktails are wildly exciting. High ceilings give the three floors an airy feel – I love it – a mix of classic and sleek, modern hiding warmth gives the room a sort of elegance. Servers though a bit green, though eager to please.
Bread is baked daily and served warm alongside whipped butter and black sea salt. Oysters from the east coast taste best with preserved lemon and cucumber sided with a dry Ontario sparkling or Prosecco. Plump, salted olives mixed (so trendy now) with Marcona almonds are always a sure thing.
Larger dishes hit and miss; heavily spiced octopus is a tad chewy, however, foie gras mixed with berry, granola and housemade marshmallow is gratifying in its innovation. Another miss – Steak tartare – tastes more like peppery salami on crack; way too much pepper, potato crisps, deviled egg and awkward giant capers hiding the protein. However, I did think the shaved Parmigiano was a nice touch.
Seared scallops, artichoke, potato, spinach, lardo, ramps and almond sync together to create my favorite dish of the evening – like plugging in your iPhone to your computer- so awesome with simple ingredients. Trout cured steelhead is almost candied by radish, fennel, citrus, ginger, chili and briny roe. Lastly, a lemony pistachio white asparagus leaves me happy – Chef Chris Kalisperas turned something so simple into a Nuevo addiction.