Rundles
[?]
519-271-6442
w: http://www.rundlesrestaurant.com/
On the bank of the River Avon, Rundles is one of the most idyllic spots for pre-theatre dining in Stratford. The room, all modern grey cement and pale wood, is flooded with natural light, giving the place the feel of a Mies van der Rohe–designed spa. When it comes to the food, chef Neil Baxter, who’s been head chef since 1981, has a flair for the dramatic, in a good way. Dinner starts with an amuse-bouche of thinly sliced spicy golden beets with crispy karo chips, avocado mayo and cilantro oil. It’s a texturally intriguing bite, not to mention a perfect balance of sweet and salty. The tender poached lobster appetizer with salmon roe, cubed cucumber, yuzu jelly and dill oil sparkles like a mosaic of multicoloured sea glass and tastes bright and clean: a dash of fat would round out the overly acidic palate. Flawless pan-fried rib-eye showcases the classic training and finesse that has made Rundles a culinary destination. Comforting side dishes, like creamy potato fondants and crunchy peas with bacon and lettuce, shows the kitchen is confident enough to let simple ingredients shine. At the end of the meal, the server recommends “the famous lemon tart.” The brûléed citrus concoction, studded with toasted pistachios and sided with silky orange sorbet, lives up to its reputation. Service is unfalteringly warm and efficient, from food runners to the sommelier. Prix fixe $90.
Description
Category Features
Wheelchair Accessible: Yes
Bring your own bottle: Yes
Price Range: Dinner for more than $130
Editor's Star Rating: 3
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Mediterranean, Thai, Midday, Colombian, Peruvian,