Epic at Royal York Hotel

 

So we went to Epic only because I had Fairmont $25 coupons (x4) for food at a hotel.  We have been before to their brunch, but unfortunately they have discontinued it, and we were left with dinner only. 

Epic wouldn't have been the first place I would eat at. Even looking at the menu, food seems over priced, potentially small plates, and lack selection. 

After ordering, we got a big bread

 

I ordered a squash soup with goat cheese to start.

I ordered the Scallop Pasta. It was actually very good, and I've never had such good scallop ever! It was tender and soft, and didn't even taste like scallop.  The pasta was creamy and yumy.

Alexey got a tuna. We weren't too sure about the suggestable shape to the right.

For dessert was a creme brulee that was covered by fruit and a biscotti. It was good, but with some maple syrup in it and it was weird. 

 

Overall it cost with 2 glasses of wine around $110. We only had to pay $10. It was okay... but still wouldn't go there on my own.

Superior Restaurant

I came here twice before, once on a pre-formal dinner party in high school, and once again with parents. I always liked the food here, and it seems like a staple in the middle of downtown Toronto.

I've come across it again while looking for a pre-theatre place to eat. It would be nice choice if you want something a bit higher level than 3 brewers, or Jack Astors.

http://www.superiorrestaurant.com/menus.html

Lucien

http://lucienrestaurant.com/

Best Restaurant in Canada
Best New Restaurant By Toronto Life

This place is pricey, but seems worth a try. Food selection is pretty Canadian or Contintental. Chicken, ONtario Lake Bass, Pork Loin, Lake Erie Pickeral, Ontario Red Deer.

They also have a 3,4,5 course tasting menu that go for $70, 85, 95 respectively.

Toronto Life Review:

Referencing many ethnic sources, as well as molecular techniques, chef-co-owner Scot Woods has honed a meticulous, sometimes miniaturist style. The molecular pyrotechnics that caused such a buzz last year have mellowed, yet details still astonish. An amuse, for example, might be a morsel of seared tuna coated with ground pepper and coriander seed, paired with chopped green beans, a tiny confited potato, a minuscule poached egg, a sliver of black olive topped with a wafer-thin olive crisp, and dots of a rich, chili-spiked sauce. Japan is the inspiration for ribbons of Kobe topped with mushrooms, Asian pear and shaved truffle, sharing the bowl with mushroom dashi and potato. Co-owner Simon Bower makes fine wine matches from a list that’s strong in unique U.S. bottles. Service suits the kitchen’s serious intentions. Mains $28–$39.