I love food.
I am a foodie.
I take pictures to make “food porn” because, well, I love food. Even just looking at it. Though eating it is better.
I have a pretty discerning palate, and I’ll try anything once (you don’t want to know).
I’ve enjoyed some of the finest restaurants, eating at the likes of Nougatine at Jean Georges in NYC, Buca and Lee in Toronto, Murray Street in Ottawa, and the list goes on. So, I feel like I have a good appreciation for food that’s not only served with exquisite presentation but also has a whole whack of flavour and texture going on beneath the creative aesthetics.
I tell you all of this because I hope it clears a path for me to credibly write about the yumminess that is Signatures restaurant.
Located in the InterContinental Yorkville hotel, Signatures is about to spring into a new menu. (See what I did just there?) And my lovely #FamilyTravelCA team — comprised of Lena, Stephanie, Sheri and Candace — was there for a first taste a couple of weeks ago.
And taste, we did. And drool. And oooh. And ahhh. Signatures is one of Yorkville’s best-kept secrets.
Because Chef Andy (who generously took these photos for us in the bright kitchen light) is doing some pretty innovative work, with ingredients you know and love and some that might make you go hmmm, but — trust me — you have to try.
Not pictured here but exceptionally notable:
- The marinated octopus and tomato salad, with black olive crumble, baby basil and olive oil. There isn’t a bit of rubber in Chef Andy’s octopus — it’s meaty but light, and melts in your mouth in a way you’ve probably never experienced with octopus. Set among the black olives and tomatoes, it’s almost like a ceviche in its presentation. Like all of the salads we try, it just screams fresh
- The seared Euro seabass (a.k.a. branzino) was on the menu in lieu of the black cod, which is what I tried to order. Chef Andy didn’t like the looks of the cod that day and sent it back to the fish monger, instead choosing this Euro-bass and preparing it with the same sides as the black cod. It was done to perfection, which can be tough with white fish, and the cauliflower base was really interesting and more flavourful than one might expect with what can be a rather boring vegetable when cheese isn’t involved
- The avocado ball filled with delectable crab, atop a smear of jalapeno guacamole. WOW. One of my absolute favourite dishes throughout the night and one I plan to try re-creating at home flavour-wise (because there’s really no way I can make it look as spectacularly perfect as Chef Andy did)
- The butter tart was beautiful; not too sweet and served warm with maple ice cream