Union
[?]
416-850-0093
w: http://www.union72.ca/
There’s something sexy about a chef who dictates—right on the menu—that beef can be ordered either rare or medium-rare. It’s the equivalent of a confident swagger, and clearly chef-owner Teo Paul is confident in the super-fresh, locally sourced meats. The seasonal menu changes daily, and on this day, three open-faced elk sliders on challah are seared outside, tartar inside—bloody, meltingly tender and delicious—and crab and halibut cheek rillette is spiked with mayo and freshened with shaved raw fennel. A hearty stew of smoked lamb shank (smoked in Union’s own smokehouse), peperonata (think Italian ratatouille), chickpeas and potatoes is a touch too smoky and too salty but teeters interestingly somewhere between Italy and North Africa, while a traditional rabbit dijonnaise is tender and moist, slow-cooked in white wine, mustard and cream. The grilled, honey-sweetened soda bread served alongside the generous cheese plate is excellent. Wines are simple and smartly chosen, and service is lovely. Closed Tuesday. Mains $20–$28.
Description
Category Features
Brunch: Yes
Outdoor Dining: Yes
Price Range: Dinner for $90 - $130
Editor's Star Rating: 1.5
Related
Related Listings
Related Tags
African, Caribbean, El Salvadorian, Diner, Cambodian,