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Pangaea Restaurant Review: This sophisticated restaurant, located in the tiny Yorkville area, has talented chef Martin Kouprie in the kitchen and skilled co-owner Peter Geary in front of house. It has a savvy, well-traveled clientele. Chef Kouprie cultivates relationships with local farmers and specialty food suppliers so whatever is freshest in season ends up on the plates. Starters might be a green gazpacho with fennel and kale or Cookstown greens with soybean hummus and lemon dressing. House-made cheeses are crafted using farmhouse methods and range from Camembert to Stilton-style. Poached halibut varies flavours with spiced lentils and lime emulsion, while mushroom risotto is freshened up with the addition of snap peas and cherry tomatoes. About 400 different labels on the wine list cover the globe, and include an excellent selection of Canadian wines. Desserts are a tour de force and shouldn’t be skipped. Banana cream tart gets a tropical twist with mango purée, caramelized bananas and refreshing coconut sherbet, while the mixed summer berry turnover is comforting, yet elevated, with honey mascarpone mousse. The room is all about understated elegance with high ceilings, pale yellow walls and blond wood floors. A bar tucked to one side has a divider to minimize noise.