Scaramouche Restaurant, Toronto
Scaramouche Restaurant with its incredible team – Carl Korte (General Manager) and Keith Froggett (Executive Chef) has been setting the bar as high as it gets in Toronto’s dining scene for decades. Few other restaurants in the country have been showered with so many honours. The late Gourmet Magazine dubbed it Top Restaurant in Toronto twice!
There are many reasons that set it aside and one, surprisingly, is that it’s virtually two restaurants in one setting, the more formal Scaramouche and the trendy Pasta Bar and Grill. Inhabiting the lower floor of one of Toronto’s first condominiums and in the now-wealthy area bordering on Rosedale and Forest Hill, both have a spectacular view of the city. Nighttime at Scaramouche is magical.
Keith Froggett’s menus been full to overflowing with Canadian ingredients forever, reflecting his ” belief that less is more; that the finest ingredients classically combined result in a purity that transcends fads and fusion”. With Carolyn Reid as his Restaurant Chef and Scott Hildebrandt as the chef in the Pasta Bar and Grill, the menus are brilliantly crafted. The wine list is equally excellent. Almost since opening Sommeliers Peter Boyd and Ian Clark have been building the luxurious wine cellar with some of the best vintages that Canada has to offer as a counterpoint to many of the finest from around the world. This is THE place to drink champagne.
Whether it’s a spoonful of B.C.’s Northern Divine caviar with crème fraîche, a platter of PEI oysters, bacon-wrapped venison loin with wild leeks or Pacific halibut with its mustard/herb breadcrumb crust and springtime morels, their menus speak to the absolute bounty of Canada. A word of advice, save room for their inspired desserts of Pastry Chef Junelle Casalan. Her mascarpone cheesecake is served with toffee sauce, buckwheat cake and sage ice cream…all the ice creams and sorbets are made in house. On the current menu there’s a ginger cake with poached rhubarb, moistened with vanilla syrup. And there’s alway (thank goodness) their legendary coconut-white chocolate cream pie.
Scaramouche is also an integral part of the community. In order to save waste, they charge a nominal fee for their Prairie Boy bread and donate half the proceeds to Community Food Centres Canada. Last year’s cheque was an astounding $25,000.
Benn Froggett, Keith’s son, and Chef Stuart Aylward, a veteran of the restaurant’s kitchen, have recently opened a country cousin, The Glen Tavern in the village of Glen Williams right on the Credit River.
Contact Scaramouche at the number below to reserve a Food Day Canada table.
Contactez Scaramouche Restaurant directement, au numéro ci-dessous, afin de faire votre Journée des terroirs réservation.
1 Benvenuto Place
Toronto, ON M4V 2L1
T: 416 961 8011