Saturday, October 20, 2007

Silver Spoon Turns to Gold

We had heard a bit of a build-up about the Silver Spoon (fresh ingredients, a foodie's delight, good value), but nothing prepared us for the actual experience. And was it an experience!

From the moment you walk into the intimate dining room, there's a calm that overtakes you and you sit down ready to be cared for. The server welcomes you and after you have a chance to settle in, an amuse-bouche served on chinese soup spoons - two swirls, one red (red pepper), one white (chick pea) - tempts your palate as it should. A simple paper menu is set in front of you and the adventure begins.

Normally I have control issues over menus - everything we order must be determined by mutual consent. But tonight, overtaken by the atmosphere and overwhelmed by the choices, I sit back and sigh, "Order for both of us, would you dear?"

As we sip our gewurztraminer, our firsts arrive, starting with an appetizer of rye and maple cured salmon with vanilla mayonnaise and grapefruit pieces. From my first bite, I know the watch words for the evening are texture, flavor, and inspired combinations. The maple and vanilla are a match made in heaven. The next dish, ordered from the "other lovely things" category on the menu, was heaven on a plate. Foie-gras semi-freddo rolled in a walnut praline, with cured duck breast proscuitto, fig jam, truffle puree and toast. The foie-gras was whipped into a frenzy; smeared onto the other ingredients, the sweetness of the dish came close to qualifying as a dessert! I nearly overlooked the truffle puree sitting off to the side on its own little plate - but it paid off as I savored a bolus of intense flavor atop my last dollop of foie-gras.

Our entrees were no less spectacular. Seared scallops atop braised fennel and leek with a coconut milk, lemongrass infused tomato puree and jicama salad, came laid out on a long skinny plate; I would start on the left with a scallop, use my fork to glide it across the coconut milk to the jicama and have all of the flavors released in one bite. The juniper berry infused crispy duck confit was a mascot for the slow food movement and a perfect foil for the whimsical lychee and blueberry jus served with crusted yams. And yes, we are told after we wonder aloud, the demi-glace is house-made from scratch.

When it came to dessert, I could tell nodrog was not himself tonight either. Dessert is defined by having chocolate as the star ingredient. What, we weren't ordering the chocolate 4 ways? No, we simply had to have the citrus-vanilla goat's cheese-stuffed french toast. Equally at home on a brunch menu, this dish was a perfect pairing of tart and sweet, with what I'm guessing was homebaked brioche.
Even as I write this several days after the fact, I can taste each dish all over again. I should also mention our server, who was quite charming, attentive and interesting and not intrusive in any way.

Advice for next time: Bring friends and sample even more delights!

PS - for you chocoholics out there who simply had to know the 4 ways:
*Chocolate sorbet with chocolate brownie
*Chocolate cheescake with white chocolate and pistachio sauce
*Warm flourless chocolate cake with creme anglaise and chocolate sauce
*Chocolate creme brulee

Dinner for two with wine: $185
Silver Spoon
390 Roncesvalles
416-516-8112
http://www.silverspoon.ca/

1 comment:

World Champ Stephen Neal said...

I was surprised at the number of people who were moved enough by this Wednesday's post to leave a comment. Thank you to all of you who did so. I will put up some more of the same on occasion now that I know it is so popular.