Boehmer
[?]
416-531-3800
w: http://www.boehmer.ca/
Executive chef and owner Paul Boehmer cuts an imposing figure as he watches over the dining room from the huge open kitchen. But he’s full of good humour, fist-bumping his staff as he works. His namesake restaurant is acoustically challenged and frenetic on a Friday night, but the room, done up in polished concrete and enormous bent wood and crystal chandeliers, is stunning, and the food—mixing French technique and Canadian ingredients—is executed beautifully. A rillette of smoked trout and candied salmon is silky and rich on wafer-thin baguette crisps. Proteins are a strength: roasted Ontario lamb shank is pink, tender and flavourful over a sunchoke purée and sautéed wild mushrooms, and a Chantecler chicken (a Canadian heritage bird that’s become trendy lately) is outrageously moist, served with perfectly sautéed root vegetables and a creamy jus. Creative cocktails, doused with house-made tinctures, bitters and syrups, are dizzyingly good. Closed Sunday and Monday. Mains $22–$29.
Profile by Client (Description)
Category Features
Kitchen open past midnight on weekends: Yes
Outdoor Dining: Yes
Cuisine: Continental
Price Range: Dinner for $90 - $130
Editor's Star Rating: 2
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