Success deserves celebration, and there is no better place for celebration (by food) than at Richmond Station! It was a Friday evening and a series of events in our personal lives had given cause for celebration. We turned to our local favourite knowing that it would offer the best combination of quality, price, and speed. It wouldn't be our first time at the restaurant and it likely wouldn't be our last.
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| No chef's table today. Peeking at the daily specials. |
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| Something looks different here. Maybe everything. |
With Richmond Station's ever-changing menus, it seems as though we may never end up eating the same dish twice. On the bright side, this probably means we'll never need to go to any other restaurant to try something new. But on the flip side, it will also mean that it's unlikely that we'll be able to revisit any old favourites (unless we go two days in a row).
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| Bread and balsamic dip never changes. |
Bread. Bread never changes. Richmond Station's offering of pre-meal bread is a sliced sourdough bread with an olive oil (?) and balsamic dip. This bread won't be iconic like Ruby Watchco's heavenly biscuits (or Red Lobster, if that resonates with you) but it serves its purpose well. The sourdough is nice and soft but can be a bit chewy. Some people say to never dip bread in olive oil, but we do it anyway.
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| Pan-seared Rainbow Trout. |
Fish used to be one of those things that we avoided like the plague when eating out. Fortunately, over the past few years, Toronto restaurants have really stepped up the game with respect to the preparation of seafood. After a couple of visits to the likes of Edulis and Richmond Station, that train of thought has simply gone out of style. At Richmond Station, the fish is always prepared perfectly (sous-vide magic?). When the skin is left on, it is well-seasoned and seared to a crispy golden brown. The rainbow trout was no exception - very tasty and tender.
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| Glass of a nice Chenin Blanc. |
Tiffany decided to pair her fishy meal with a glass of Chenin Blanc from Napa Valley. Without getting snobby, we definitely enjoyed this wine. Floral hints on the nose, nice and fruity, off-dry (just enough sweetness) and goes down smooth. As with most wines, better with the food than on its own.
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| Duo of Berkshire Pork. |
Full disclosure: I love pork belly. The duo of Berkshire pork was my pick of the night and boy did it not disappoint. As the name implies, this dish consists of pork prepared two ways: as a pork belly porchetta, and also in a grilled and sliced form. The feature meat is served over a bed of wild rice ragout, drizzled in a mustard sauce and garnished with dill. Underneath the crisp surface of the pork belly is pure, porcine, melt-in-your-mouth love. The flavour of the porchetta may resemble that of a Chinese roast pork but it's texture is far more tender. The wild grains offer a nice, chewy contrast while being delicious all the same.
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| Peanut Butter Vibe: PB&J re-imagined as a mouth-watering dessert. |
For dessert, we picked the peanut butter vibe. A peanut mousse with skor candy and currant sorbet is an odd and uncommon combination but it all comes together wonderfully in this Richmond Station dessert. The mixture of these flavours most closely resembles a peanut butter and jelly sandwich.
All in all, another wonderful outing at Chef Carl Heinrich's restaurant. I would highly recommend paying Richmond Station a visit for those who live in or are visiting Toronto!
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