I have nothing but good things to say about Richmond Station. Their commitment to making things right when made aware of problems is beyond compare. They are a new restaurant, run by a young staff. But the one thing they are definitely more receptive to than some places in Toronto is accepting feedback and making changes.
I had the pleasure of dining at the chef's table with a friend on Friday night. This meal was a kind invitation from Julia as a result of a less-than-perfect experience I had at the restaurant on New Year's Eve.
We put ourselves in Carl and Julia's hands and were treated to a fantastic meal with impeccable service. From the oysters and sparkling all the way through to dessert, my friend and I were thrilled.
Some of the first samplings of their house-made charcuterie, now that they've been open a few months. Delicately smoked trout on a quinoa salad with soy bean puree. A delicious sous vide halibut with crispy-skinned chicken oysters and house-made chorizo (thanks for the two slices of bread to sop up the remainder of that delicious sauce). A lovely duo of beef with mind-blowingly perfect pommes Kennedy. And that burger. Gorgeous. Big thanks for saving me some of the lemon posset for dessert. Love it.
Their generosity showed through all the way to the end.
Carl and Julia have a wonderful thing going there. Everywhere and everyone can have an off night or stumble along the way. What makes a place wonderful in my eyes is when they take the effort to make it better and follow through. Looking forward to my next visit.
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