BRING ON THE BLACK ANGUS
Rita DeMontis – Toronto Sun – 7 August 2019
My friend Don Ernesto and I went for dinner recently at the famous Black Angus Steakhouse on Bloor St. W. in Toronto, as I’ve heard great things about the place. And we were not disappointed.
From the food to the service (thank you, Caitlin, for being such a gem!) to the ambiance, it was a great experience. Black Angus Steakhouse first came on the scene in 1964 in The Kingsway neighbourhood, and it quickly became the place to go for great steak and service. It was one of the first in Canada to introduce Angus Beef (a premium steak native to Scotland). The restaurant served generations of family and friends on one side of the street before expanding and moving to this stunning new space at the northeast corner of Bloor and Islington, where you can find lunch, dinner and Sunday brunch. Menus are substantial but not overwhelming, with something for everyone.
Maryland blue crabcakes seasoned with aioli and jimcama slaw – Rita DeMontis photo
Steaks were everywhere, but we decided to share plates of Maryland blue crab cakes, nicely crusted with Panko and seasoned with aioli and jimcama slaw, followed by a stunning plate of escargot and roasted bone marrow – a delicate garlic and white wine escargot gently topping a perfectly roasted bone marrow bone with grilled bread and pickled shallots on the side. The taste sensation was amazing – layers of flavour that combined the richness of the marrow with perfect turned out snails. We pressed bits of bread against the bottom of the bone to soak up as much marrow as possible. We also tried grilled scallops with smoked octopus bacon – the octopus resembled perfectly crispy bacon but with this intense flavour of the sea – smoky and sultry at the same time. It came with green apple and radish salad drizzled with burnt orange sauce. Dessert was a perfectly turned out creme brulee cheesecake that was surprisingly light, and the perfect ending to a perfect meal.
Creme Brulee cheesecake – Rita DeMontis photo