THIS RESTAURANT IS CLOSED Boralia

THIS RESTAURANT IS CLOSED Boralia Restaurant Review:

Boralia tells the story of Canada’s culinary history. Chefs Evelyn Wu and Wayne Morris take historic recipes and adapt them to modern palates and plating styles. Among dishes on the shared-plates menu is plump pine needle smoked mussels; they come under a smoke-filled cloche, that when lifted, releases smells like a campfire in an evergreen forest. Red fife bread with caramelized onion-dusted butter has a crackling crust and fluffy interior, while chop suey croquettes ooze with sweet soy sauce. Pigeon pie has a rich, flaky, golden pastry, and elk medallions with cranberry gastrique are an ideal medium rare. The restaurant even nods to Canada’s melting pot of cultures by serving items like chestnut spätzle and Chinese devilled eggs. For dessert, try the Japanese cheesecake with sunflower seed brittle. In addition to a varied wine list and well-chosen selection of beer and cider, Boralia offers unique signature cocktails like North of Vermont with maple whisky and black walnut bitters, or Lemon-Sage Iced Tea with Earl Grey and bourbon.