Scarlett

This steakhouse is really superb, the service and quality of the dishes are very good, the best steak I have eaten in Toronto in the past few months, the price is not cheap, the hotel has someone to help parking for 25.

First of all, the opening of 🍞 has been a victory shot. ▫️ Sourdough Natural Fermented Acid Bag is the best I have ever eaten in the Mainland. The acidity is balanced, which continues the excellent inheritance of the Hong Kong belon restaurant. Very satisfied~ ▪️ Front dishes and head plates: comte cheese black truffle, sardine toast, bamboo shoots fish tower, French crystal egg = no big surprise and no mistake~ ▫️ Main course: potato balls gnocchi, slow-boiled eggs, pigeons, all three are great, Potato balls can be said to be improved very well suitable for Chinese stomachs 🌟 ▪️ sharing dishes: roast chicken and roast lamb saddle have learned before they come to belon supervision, even if they are not in one dimension, they can still be said to be &quot;a standable 🐔&quot;; The saddle tastes relatively light, and the grvy is not very like it. It is recommended to avoid it. ▫️ Dessert: I like the chocolate dumpling tower too much. The dumplings are very strong. Madeleine ordered two plates, with William pear sled, delicious!

Buca is Italian, &quot;hole&quot;. The Buca sign on King Street is small and seduced by a fire in the night. Italian restaurant. Closed every Sunday and Monday, other days open at 5pm until 11pm.

This restaurant in Toronto mainly sells seafood and the like. The area inside is very large, and the boss is also a refreshing person. This store is steaming crabs and can be a game. Although it is done with the simplest practice, the taste inside is still good. The crabs selected by the boss are of excellent quality

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A restaurant that really made me wait too long! Finally, I will not disappoint when I finally make an appointment. There are 14 courses, but the whole is very smooth. The Chef uses a lot of Japanese materials, and there is no mess in the handling, but it greatly improves the new style. The first time I met foie gras in French food, it was tender like water. After cutting it, there would be an embarrassment that I couldn&#39;t get up. The steak was served with white chocolate sauce. I was surprised? In the end, there were four desserts at the end. Each was full of creativity, and none was a total. 💯

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