Böhmer
[?]
416-531-3800
w: http://www.boehmer.ca/
Chef Paul Boehmer’s Ossington room is bigger and slicker than any of the competition along the strip. It’s also more expensive than, say, Delux and Foxley, which serve better food just up the street. But if you’re looking for a beautiful room and more ambience, Böhmer is the place. Housed in a former auto garage, the space is a handsome fusion of farmhouse and warehouse, highlighted by two stunning wooden chandeliers from the Toronto design duo Brothers Dressler. The cooking is generally solid, though one would expect more dazzle from a chef who once worked alongside Michael Stadtländer at foodie temple Eigensinn Farm. Red and golden beets are dressed in a tart plum-cranberry vinaigrette, nestled in peppery arugula and topped with massive quenelles of Ontario chèvre noir. It’s good, but the plate cries out for something to distinguish it from every other beet salad in town. On the winter menu, duck breast is flawlessly executed: crisp, salty and bloody. The accompanying ravioli are stuffed with pumpkin and have a beguiling nuttiness. The cellar is a goldmine for patriotic tipplers. Service would be sharper if the managers did less scanning of the room and more heavy lifting when the place gets busy. Mains $18–$38.
Description
Category Features
Wheelchair Accessible: Yes
Bring your own bottle: Yes
Price Range: Dinner for $90 - $130
Editor's Star Rating: 1.5
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