Reds
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416-862-7337
w: http://www.redsbistro.com/
Reds has flown under the foodie radar since opening in 2000, but it’s consistently an exciting place to eat and drink. On any given weeknight, the bar is packed with grape-savvy suits taking advantage of one of the most extensive selections of wines by the glass in the city—up to 80 bottles are open at a time. After five years in charge, executive chef Michael Steh continues to wow. He ups the ante on the typical beet salad by featuring the root both raw and pickled, a beautiful contrast in taste and texture; moist, lightly smoked trout and fresh horseradish complete the plate. Rabbit is cooked three ways—stuffed saddle, juicy smoked kolbasa and a crisp confit croquette—and sauced with a gorgeous jus, buzzing with earthy morels and the briny pop of Kozliks Triple Crunch mustard. Mains $20–$39.
Profile by Client (Description)
Category Features
Bring your own bottle: Yes
Outdoor Dining: Yes
Price Range: Dinner for $90 - $130
Editor's Star Rating: 3
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Colombian, Mediterranean, Greek, Other European, Spanish,