The Menu
No. 36: Scaramouche

No. 36: Scaramouche

ONE BENVENUTO PLACE, TORONTO, ONTARIO
SCARAMOUCHERESTAURANT.COM
416-961-8011

WITH A SECOND generation of diners now seeking out Scaramouche to mark important milestones— graduation, engagements, anniversaries, divorces—the restaurant seems as relevant as ever as it approaches 40.

Standards were always high and remain so, and the flawless service flows seamlessly from the helpful maître d’ at the reception desk to the informed, cordial waiter and the tip-top sommelier. Wine and water glasses are always discreetly topped up when needed—but not more often. Keith Froggett’s culinary vision, which has inspired so many of Toronto’s top young chefs over the years, is executed these days by Carolyn Reid. Her cooking, grounded in European classicism, packs just enough of a modern inventive touch to always remain interesting.
Fish dishes are always strong. Halibut, perhaps, cooked just so with Jerusalem artichoke purée, or Newfoundland cod with truffle and Gruyère crust. Venison loin, wrapped in bacon, of course, is joined by hearty Brussels sprouts and the most delicate celeriac tartelette. Butter-poached leeks come in a superb Meyer lemon beurre blanc. Views, especially those from the much-coveted window-side seats, are among the best in town.
HOURS

Monday to Saturday
5:30 PM to 9:30 PM

Friday to Saturday
5:30 PM to 10:00 PM

Photos by: Stacey Brandford

Alo_2018_photo

No. 1: Alo

The Alo experience begins with a discreet doorway on a gritty stretch of downtown Toronto.

No. 2: Toqué!

Drop by for a meal here in April and you might get started with a princess scallop farmed off the Magdalen Islands.

No. 3: Joe Beef

Even more unlikely than Joe Beef ’s evolution to culinary institution is the fact that it made the transition with its original ideals intact.
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