* Click here for rating key
Scaramouche Restaurant Review: Co-owners Keith Froggett, the executive chef, and general manager Carl Korte passed the quarter-century mark at the helm of Scaramouche with flying colors. The kitchen knows how to keep customers happy with consistently well-executed dishes crafted with seasonal local ingredients, while the front of house hums a welcoming tune that’s friendly yet professional. Appetizers might be Saskatchewan chanterelle mushroom brioche toast and veal jus reduction. Tempura squash blossoms come filled with crab, ricotta and lemon; grilled seafood like lobster, clams and mussels arrives with braised white beans, fennel and tomatoes. Scottish steelhead is served with pea purée, summer squash and cherry tomatoes, while grilled Canadian Triple A filet mignon dressed with sauce bordelaise is classic and accompanied by French green beans and shallots. Pastry chef Lindsay Haddock turns out chilled blueberry soup, blueberry meringues or rich chocolate mousse with Morello cherry ice cream. The wine list spans the globe and includes many interesting picks, such as Weinbach’s Grand Cru Schlossberg Riesling, Ernie Els Bordeaux blend and Tierra Altas Malbec. 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.