From the chef’s table, it’s like dining at Jiro Dreams of Sushi: the master chef berates the apprentices; faulty products are quickly tossed; cuts of duck are mouthwatering. Except that it’s not in a real subway station (it is close to one). The polenta fries are tasteless and mushy and the cocktail is too loose to help. But four gargantuan seared scallops in flavourful foliage, best of which the blood potatoes, are covered with a lemony sauce on a bed of pulverized almond. The dinner ends with a historical postcard of Richmond Street: there’s no subway but there is a streetcar.
Polenta Fries 7
Spicy mayonnaise, marinara, cilantro
Trout almandine 25
Filet beans, lemon marmalade, almonds, celeriac puree
Digby Scallops 25
Red Potatoes, asparagus, almonds