Frank
[?]
416-979-6688
w: http://www.ago.net/frank
The large, gleaming installation by Frank Stella and a wall-length display of wine bottles add a little visual oomph to the AGO’s Douglas fir–panelled dining room, which otherwise feels a little sterile. Thankfully, nothing holds the attention more than executive chef Anne Yarymowich’s thoughtfully executed, local, seasonal, distinctly Canadian dishes. She converts a cellar’s worth of winter ingredients, including maple-roasted butternut squash and royal gala apples, into a dazzling composed salad with piquant aged cheddar, a bit of romaine, candied walnuts and apple cider vinaigrette. A tender, perfectly cooked veal strip loin and creamy lobster mashed potatoes make for a luxurious interpretation of surf and turf that might actually improve without its pungent, truffled jus. The affordable, ambitious, exclusively Canadian wine list is admirable; white wine served at room temperature is not. Mains $22–$31.
Profile by Client (Description)
Category Features
Wheelchair Accessible: Yes
Brunch: Yes
Price Range: Dinner for $90 - $130
Editor's Star Rating: 2
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