Langdon Hall is undergoing a sizable expansion, acquiring a new wing, and with the expectation of more customers on site, the restaurant has also grown, with what was once its terrace now enclosed for all season use.
But it has undergone all this change with its exclusivity intact. The dining experience succeeds on many levels. The commitment to old world service and luxury never strays to pretension. And the food on the plate from Chef Jason Bangerter is both classic in its influences, and modern in sensibility and execution. In summer, menus are complemented with exceptional produce from the hotel garden—and the vegetarian dishes are a notable strong point.
Come fall, the truffle menu is legendary. (If you do not sample the whole tasting, at least try the truffle soup—a sensationally rich mushroom purée emulsified with truffle oil and topped with truffle foam.) Roast lamb comes with wheat berry porridge, wood roasted carrots and medjool dates, and heritage Ontario chicken with savoy cabbage, salsify and smoked onion. Desserts are top tier, and the cheese selection superb.
PHOTOS: JONATHAN BIELASKI ENVIRONMENTAL PORTRAITURE