Chef Brad Long (Food TV, ACC, Platinum club) has been long advocating his ethic of cultivating food from local and organic ingredients, longer than most other chefs in the city. Veritas has been a sandbox for his culinary exploration — fresh province ingredients gently flavoured, with one of the best local wine lists in town.
Veritas is a beautiful place with 2 different attitudes. Below, a calming chic lounge space with bar and conversation corners. A retreat patio in the summer time where you can escape the sounds of King. Upstairs, the mood is darker, romantic.
An award winning wine list has been carefully crafted to highlight the best that the province has to offer, at reasonable prices ($33 -> ) . Â Budget conscious eaters will find great solace in a bottle of Thirty Bench’s 2007 Riesling from Beamsville (it goes well with every dish, $39).
Winterlicious’ menu takes you on a trip of exotic meats and familiar tastes. A daily soup of pureed apple and carrot, refreshing, was the lightest item on the chunky menu. The fantastic aged cheddar grilled cheese sandwich for example, stuffed with braised Berkshire pork shoulder, nice twist on a classic, but almost a meal in itself. The maple and herb braised lamb ribs were scattered bits over a cabbage slaw drenched in a rum reduction.
The Sablefish (which I was looking forward to), was not on the winterlicious menu as advertised on the program. It was on the regular menu ($24) and instead was replaced by rainbow trout with spinach and pappardelle. A tasty but confusing dish due to the heavy imbalance of pasta and meat.
Come hungry if you wish to have the Elk Shepherd’s pie. A great dish, both meat and potatoes balanced well and accompanied with a smoky catsup. Probably best not to start with the grilled cheese if you wish to have this dish. Â Also heavy is the roasted chanteclaire rouge chicken with delicious rosemary bread pudding and browned beurre.
Deserts > The chocolate ginger cake is rich but I found it to be a tad on the dry side. The Maple walnut cheesecake is probably the softest cheesecake you will ever taste, with light flavours. The pumpkin creme brulee almost too rich, not fairly judged when followed by a heavy shepherd’s pie.
$25 Dinner, plus taxes and gratuity
Daily Soup (V) or Maple & Herb Braised Ontario Texel Lamb Ribs on Rum Braised Savoy Cabbage Slaw or Aged Cheddar Grilled Cheese Stuffed with Braised Berkshire Pork Shoulder or Gathered Greens Salad with Vidal Vinaigrette & Caramelized King Oyster Mushrooms (V)
Pan Seared Kyoquot Sound Sablefish & Heirloom Carrot Threads in Miso Broth or North Woods Elk – Sheppards Pie with Smoked Tomato Catsup or Vegan Winter Cabbage Rolls with Roasted Squash and Wild Rice (V) or Roasted Chanteclaire Rouge Chicken on Rosemary Bread Pudding and Browned Beurre Marinated Beets
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Written by Suresh Doss
Suresh Doss is the publisher of SpotlightToronto.com and Rickshawmag.com. Founder of the Food Truck Eats festival, Suresh has been a pioneer for the Street food movement in Toronto. In 2011, He was awarded the VQA Promoter’s Award for outstanding achievement in the Media category in the promotion of Ontario VQA Wines. Suresh is also the Global Editor for Whitecap’s StreetEats series of travel guides, which focuses on the best street food across North America.