Vertical
Transcript: What did ever one have? How did the enjoy it? James: APPETIZER: S C A L L O P S: cauliflower, pioppini mushroom, speck, watercress, golden raisin 1 7 REVIEW: Great flavor really good combination with the mushroom, and raisins and cauliflower. Sweet salty and delicious. The only dislike was the size it was 3 scallops and not much underneath not filling enough for an app. MAIN: D U C K B R E A S T: balsamic radicchio, kohlrabi, acorn squash, cipollini onion ‘agrodolce’ $2 7 REVIEW: Great flavour and nice cruch from the radicchio and kohlrabi and smoothness from the acorn squash. very nice just again to small for the money DESSERT: FLOURLESS CHOCOLATE & ALMOND CAKE: cocoa sauce, quince, burnt marshmallow $10 REVIEW: Good dessert rich and full of chocolate but the marshmallow was hard to cut with it attached to the brownie CHOCOLATE TRUFFLE (2 each): delicious so rich and so simply chocolate and cover in cocoa powder way better than my cake Restaurant Staff Experience Wait staff and uniforms clean, professional, darker colours (black apron), nothing too fancy (went with the homey, simple décor and atmosphere of establishment); made sure to have multiple wait staff for larger tables (total wait staff Wait 15 minutes after seating ourselves • Asked waitress about personal preferences regarding menu and dishes (very good knowledge of menu and doneness preferences; knew chef’s preferences regarding meat doneness) • Did not write down drinks; came back with exact drink orders and knew who ordered what • Cleared plates without disturbing conversation • We were not offered bread (not brought directly to table, cost; restaurant difference) • Different waitress for one drink: asked about how they (Frankie) wanted it: sweetened or unsweetened. Asked regarding a preference that was not offered to others at table. • Ordered our food in odd order: meal, drinks, appetizers, dessert • ABOVE AND BEYOND: identified that we were students, asked if we were doing an assignment and, before asking, had asked the sous chef if we could take photos and meet the staff in the kitchen. We were then able to go meet the back house staff and to take pictures of the kitchen area. • Different waitress: had to come back, when ordering dessert, to make sure that she had our orders correct; “I couldn’t read my own writing” –quote • Different waitress went to Humber for media foundation • All wait staff were friendly and chatty, they asked us questions and genuinely seemed interested. Restaurant Appearance/Atmosphere Lighting: low lighting, not harsh on eyes (elderly guests might have trouble seeing menu: observed a man use the flashlight on his cellphone to read menu); large windows (entire wall, window partially covered by décor-some light coming in). Layout: numerous dining rooms (one large, away from kitchen and bar; one smaller with clear view of open kitchen and bar) Colour: warm colours (red fabric ceiling), hard wood (tables, floor, and chairs), inviting and comfortable, simple and clean (dried flowers, majority red wine bottles on display). Dining room(s) to kitchen/bar placement: bar/kitchen and dining room (open concept), some noise from kitchen, interesting for guests to see who is making their meal and how it’s done/“kitchen life.” Restaurant as a hole: very clean, organized and well kept, employees know what needs to be down and how to do it. Their is parking in the building underground and their the restaurant is wheelchair accessible Phone number (416)214-2252 100 king street west, Toronto,ON M5X1E1 Vertical Restaurant & Bar James,Cole,Frankie,Mike,Sarah, Nick,Aaron, Cesar We made our reservation on the phone, they picked up right away and it was simple and they had a lot of availability due to it beginning on Wednesday. But you can also make reservations online through OpenTable. Reservations Chef Giacoma became captain of the Italian national cooking team that won two silver medals Chef Giacomo Pasquini’s ingredient-driven regional Italian cuisine specializes in whole fish, fresh pasta, and naturally raised Ontario beef. The restaurant has a 70 seat dining room, two private rooms that seat 12 & 16 respectively , and a separate bar & lounge highlighted by a stunning 40 foot sandstone bar top. Their stunning second floor patio is a must visit in the summer. Situated in the heart of the Financial & Entertainment Districts. All of Vertical Restaurant food is based on Italian cuisine with a twist, all of their ingredients are locally sourced. Awards Sarah MAIN: R A V I O L I ‘ D E L P L I N ’ ricotta & spinach filling, butternut squash purée, ‘burro e salvia’, grated black truffle, walnut $2 2 DESSERT: CHEESECAKE: shortbread, vanilla creme anglaise, house made 'saba', raspberry dust, seasonal fruits $10 Vertical has won the wine spectator award of excellence each year since 2007 How to contact The Story of the Restaurant Location