Vertical
[?]
416-214-2252
w: http://www.verticalrestaurant.ca/
Don’t be fooled by the lofty name. Vertical’s three glass walls overlook the pedestrian mall inside First Canadian Place—from the second floor. That doesn’t mean the room isn’t pretty. Despite the clientele of chattering power suits, the space feels romantic and elegant, with gauzy curtains, chocolate-coloured hardwood, iridescent textiles and dramatic fan-shaped booths. That said, the real lure here is chef Giacomo Pasquini’s glorious cooking. Promoted from sous last year after the departure of head chef Tawfik Shehata, Pasquini hails from the Marches region of Italy, on the Adriatic. Fittingly, he offers a seasonal seafood-focused Italian menu, creatively executed with New World ingredients. Two large diver scallops, seared to caramel perfection and served atop wilted ramps and peppery pioppini mushrooms, are enhanced gorgeously by a sprinkling of roasted almonds and a sweet sauce of smoked-pear purée. House-made pastas include tender cavatelli served with fennel-infused sausage, wilted arugula, and salty crotonese cheese. The dish’s unctuous broth is so satisfying it should be served as a soup on its own. Ruby rare (as ordered) filet of beef tenderloin delivers a crunchy outer sear. Its inspired sauce of birch syrup and red wine reduction adds a brilliant aromatic dimension to the plate. Desserts include silky amaretto semifreddo and plump Timbit-like bomboloni, filled with crème anglaise and fried to order. Wines offer over 75 Italian reds and wide coverage in the New World. Meticulous and pleasant service. Mains $19–$45.
Description
Category Features
Wheelchair Accessible: Yes
Vegetarian: Yes
Bring your own bottle: Yes
Outdoor Dining: Yes
Price Range: Dinner for $90 - $130
Editor's Star Rating: 3
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