A pop in my ear signaled my arrival at STOCK restaurant high upon the 31st floor of the newly-opened and long-awaited Trump Tower in Toronto. From the back wall adorned with giant hand-cut crystals, the black and white decor with lavender accents (the colour scheme throughout the hotel), to the soaring 24 feet ceiling, STOCK oozes opulence.
If I had an expense account or if I was Donald Trump, this is where I would power lunch. And an expense account would definitely come in handy because this place ain't cheap my friends. Lunch for two with wine, tax and tip will run you north of $200.
Here's what we feasted on for lunch this Wednesday. I didn't eat all these dishes on my own obviously, there were four of us sharing.
Blue crab and avocado guacamole served with spiced lavash crisps It had a nice kick thanks to some chilis.
Steak tartare came with capers, shallots, mustard topped with raw quail egg which you poured over the hand chopped Canadian prime beef.
Burrata & fire roasted sweet peppers served with aged balsamic, basil, extra virgin olive oil
Wagyu beef hot dog topped with braised short rib topped with 7 year old cheddar, caramelized onions and served with sauerkraut, mustard and an order of frites.
Fresh poached lobster salad with watercress, asparagus, tomato, radish, potato, Greek yogurt dressing. Chef de Cuisine Paul Benallick promised me the recipe to the Greek yogurt dressing which was light and lovely. I'll post it as soon as I get it.
Chitarra and lobster -- what's Chitarra? It's guitar string pasta (I looked it up too) served in fresh tomato sauce
Baked organic coho salmon, served with red & white quinoa, steamed asparagus, fennel & blood orange crudo (left); Skin roasted spigola, a Mediterranean bass served with grilled artichokes, peperonata (cooked pepper mixture of tomatoes, onions, garlic and olive oil)
And last but not least the desserts:
Warm dark chocolate tart, salted caramel, cocoa nib nougatine, vanilla mint ice cream
Lemon lavender “gâteau” with honey, pistachio crumble, greek yogurt sorbet and tiny lavendar tapioca
and selections from Chef David Chow's chocolate cart restocked daily with creations from his chocolate lab! (Very Willy Wonka no?)
by Catherine Jheon