After a two-year hiatus, a list of Canada's best restaurants has been published

After a two-year hiatus, a list of Canada

This time we evaluated only the food, we did not pay attention to service and decor.

The seventh restaurant ranking was released at an industry event in Toronto. After a pandemic-related hiatus, chefs across Canada are not only ready to compete with each other, but also to compete for a spot in the Michelin Guide, the world's most famous restaurant ranking. In the fall, we'll know which Toronto restaurants will receive Michelin stars.

For now, the public was presented with a rating from Canadian restaurateurs themselves. They singled out the top twenty new establishments.

In fifth place in the main ranking is Langdon Hall, a hotel restaurant in Cambridge, Ontario. In the rating before the pandemic it was in fourth place. The ingredients are grown in the hotel's own gardens.

The restaurant still employs renowned chef Jason Bangerter, former Canadian Pastry Chef of the Year, who wrote his own cookbook. He created specialty chocolates especially for the hotel.

You can try it in the restaurant:

  • truffle soup;
  • white truffle pasta, which is rolled so thin that it becomes translucent and then cooked quickly in emulsified oil instead of water;
  • scallops with caviar and seaweed;
  • spicy pear soufflé with honey butter.

In fourth place is Pearl Morissette in Jordan, Ontario. In the hall there are floor-to-ceiling panoramic windows, in summer guests are fed under a tent on the veranda decorated with fresh flowers. The chefs studied in Paris and Belgium. Vegetable ingredients are grown on their own farm.

You can try it in the restaurant:

  • smoked oysters with fermented (sour) radish;
  • raw sea scallop with the juice of musk melon and sassafras (a native plant);
  • charcoal-grilled mustard greens with powdered seaweed and dried scallop roe;
  • roasted carrots with dried ham and spruce shoots;
  • mashed mushrooms in apple tart (shortbread).

In third place is St. Lawrence in Vancouver, which ranked fifth in 2019, a classic French restaurant.

During the pandemic, the restaurant started serving takeout and themed dinners for which tickets must be purchased in advance. The restaurant isn't going back to regular dinners just yet. The last themed dinner featured snails in puff pastry, bison tartare and pork stew with blanchet sauce. Upcoming theme dinners will focus on the cuisine of different regions of France. In the fall, the chef plans to publish his first cookbook.

In second place is Alo, a Toronto restaurant that was at the top of the list before the pandemic. People go here to try different dishes (mostly Japanese, French and North American) in three-hour tastings. They rarely offer exotic food combinations, instead emphasizing their quality.

You can try it in the restaurant:

  • tart with foie gras (liver of duck or goose), rhubarb, and Sicilian pistachios;
  • grilled Spanish flounder fillet with honey mussels and clam sauce;
  • New Zealand lamb rack chop with green curry, sheep's milk yogurt and crispy pearl onions.

First place went to Published on Main, a Vancouver restaurant that opened before the pandemic, in December 2019, and basically couldn't make the previous rankings. Now it, too, invites guests only for tastings. Eight to 10 appetizers and three desserts are offered to accompany the nine main courses. The cuisine combines local mushrooms, flowers and spruce shoots, German dishes and Asian sauces.

You can try it in the restaurant:

  • fried bass;
  • Markklößchen soup — dumplings made of white bread and beef or veal bone marrow;
  • morels with nettle dumplings;
  • nettle dumplings in game broth;
  • japanese milk buns with bee pollen.
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