During my visit to Toronto this past fall with my friend Cathy, one of the culinary highlights was Canoe.
Located on the 54th floor of the Toronto Dominion (TD) Bank Tower, it was a big step for me, who doesn’t do skyscrapers–let’s say nothing higher than 30 floors–since 9/11. I know, it’s irrational. But that’s where I landed after the traumatic experience of that event. I figure I can run down thirty flights pretty quickly if I need to.
It was worth the trip once I got off the elevator. Opening a bottle of wine right away helped, of course.
But the real draw–besides the view of Toronto and Lake Ontario–was the chef’s creative use of artisanal Canadian ingredients. It’s all spelled out on the menu.
While our server assured us that the Chef chooses local ingredients whenever possible, not everything was regional. I’ve come across the same dilemma in the States as well. Sometimes you have to go to the prairie states or provinces to get the best pastured lamb because there may not be a supplier nearby that can accommodate a restaurant’s demands. At least it’s better than procuring from New Zealand.
So, I had the Alberta lamb with turnips and butterball potatoes that night. And it was divine. Nothing beats seasonal vegetables to accompany a meat like lamb.
Before the main course of lamb, I started the meal with a duck bacon.
And finished with artisanal cheese, nuts, and cranberry bread.
I think it may be one of the best restaurants in Toronto. And, if you’re not afraid of heights, it won’t be a challenge to zoom to the 54th floor of the TD Tower!