Raymond's 7 course tasting menu w/wine pairing

Raymond's Restaurant

http://www.raymondsrestaurant.com

Jeremy Charles-Chef

Jeremy Bonia-Sommelier 

*Voted Canada's Best New Restaurant by EnRoute in 2011

*Wine Spectator Best of Excellence Award 2012

*Top 50 Restaurants in Canada by Macleans Magazine 2012

So yeah, they sorta know what they are doing! As a transplant from San Francisco who as eaten in some of the best restaurants in the world...yup, they are right there. Excellent service. Excellent wine pairings. Excellent all the way around. I dined in the lounge, which is far more boisterous...and much more my style , especially when I dine alone most of the time. Chef came out to make sure everything was good...always love that. Jeremy does an awesome job as a Somm, the perfect amount of information. I can't stress how much it drives me crazy waxing poetically on and on and on...up to 5 minutes about excessive information about the wine. Hey! I love to learn, seriously, I am working through my ISG Somm degree...BUT...I have food in front of me, just sayin! Raymond's is a total must do for any foodie living here or visiting.Enjoy!

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Trio: (1)PEI Oyster with cucumber pearls. 

(2)Tuna,clam, potato, leek aioli, guanciale & nasturtium leaf.

 (3) Pork, bacon, pickled vegetables & lamb tongue

Wine: Jean Laurent Blanc de Noir NV

Lester's pickled beets, creme fraiche, crispy beets w/ Sherry Vinaigrette

Wine: Moreau Vouvray Demi-Sec 2009

Arctic Char: Lester's farm potato, seared scallop, spinach, shellfish cream

Wine: Gitton Pouilly Fume 2008

Cod: Jerusalem Artichoke puree, braised celery, smoked pork jus

Wine: Clos Floridene, Bordeaux Blanc 2007

Mushroom Risotto: sauteed mushroom, white wine, parmesan, fresh herb with truffle oil.

Wine: Roberto Voerzio Barbera D'alba 2009

Howard Morry's Lamb: crushed fingerling potato, celery root puree, confit shallot

Wine: Chateau Poujeaux Moulis en Medoc 1998

Cheese Course: Le Douanier, Niagra Gold, 1608

Wine: Stratus Red Icewine 2010

(Not part of the 7 course meal...a prior visit ) Mt. Scio (local greenhouse) tomato salad.

As delicious as it looks, gorgeous presentation!

Sauteed Foie with seasonal, local berries. Amazing.

Wine Pairing with Foie...perfection.

Piatto's St. John's

http://piattopizzeria.com/

They are VPN certified...only the second in Canada to be so! What does that mean?

They follow the tradition and processes of tradition Neapoliton pizza making. 

http://www.verapizzanapoletana.org 

Hi,I am Diane,and I'm a total pizza snob. There is is. I will eat deep dish when I'm in Chicago...but outside that I must have thin crust, chewy or crisper is fine but wood fired and minimal toppings.I have eaten it in Italy, NY and San Francisco. Piatto is doing a great job. I have a couple of my fav spots in SF but in St.John's I now have my new favorite.

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Prosciutto Pacchi: Mozzerella Balls wrapped with Prosciutto and baked in San Marzarno tomato sauce

 

Pizza of the week: Proscuitto and mushroom