On the fifth floor of the ROM’s Michael Lee Chin Crystal is C5, the museum’s fine dining restaurant, which boasts a sharp dining room and stunning views of the city. Executive chef Ted Corrado (who worked his way through George, Luce and Rain) serves inventive dishes that highlight local and sustainable ingredients, and his decidedly rustic $25 Summerlicious lunch menu is no exception. After a slightly dry albacore tuna salad with mango and mint, our main arrives: a hefty slice of grilled pork shoulder, with lots of tasty marbling, that’s resting in splashes of creamy polenta and spicy chorizo cacciatore. The excellent dessert, a summer berry shortcake, is more hearty scone than delicate cake, stuffed with rich vanilla chantilly cream and macerated cherries, strawberries, blueberries—the whole plate looking like it came straight out of a talented country kitchen.
The cost: $43, including tax, tip and a Mill St. Organic lager ($8).
The time: 50 minutes