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Scaramouche Restaurant Review: Co-owners Keith Froggett, executive chef, and general manager Carl Korte passed the quarter century mark at the helm of Scaramouche with ever flying colors. The kitchen knows how to keep customers happy with consistently well executed dishes while the front of house hums a welcoming tune that’s friendly yet professional. Eschewing trends, Froggett focuses on well-balanced dishes of seasonal local ingredients. Appetizers might be a trio of tuna---pan-seared, tartare and in a spring roll. Organic cod comes Basque-style with smoked peppers and chorizo sausage; fricassée of Nova Scotia lobster is accompanied by delicate tarragon sauce, fresh white local asparagus and honey mushrooms. Wild spring salmon is cold smoked and gently pan-roasted; grilled Canadian Triple A filet mignon dressed with sauce bordelaise is classic with French green beans and shallots. The view of Toronto’s skyline from the top of the old Iroquois shore is enhanced by floor to ceiling windows, neutral colors and two levels. Desserts have always been a mainstay. Pastry chef Lindsay Haddock turns out a fresh plum frangipane with Armagnac ice cream that is satisfyingly buttery without being heavy. The wine list covers the globe with many well-chosen, interesting picks such as Weinbach’s Grand Cru Schlossberg Riesling, Ernie Els Bordeaux blend and Tierra Altas Malbec.