|Photo Credit: The Guild|
The six course tasting menu starts with Duck Confit (above) with a lovely bourbon black pepper jam. A tangy endive slaw rounds out the dish – a happy marriage of sweet, salty and a bit of crunch. Nicely balanced.
A marinated tomato salad atop arugula aged balsamic follows (above). The portion of warm crusted goat cheese is unexpected. This dish is somehow light, soft, and filling all at the same time.
Next is seared pork belly and tequila peach compote (above). A little bit of the summer was captured in this peach compote. Chef Binelli continues to find balance in his dishes with a bit of kimchi in every bite.
Who doesn’t love a bit of pasta before the main course? My Italian grandmother would approve, of course. Of all the dishes, the Curvy Rigatoni (above) falls a bit flat. The in-house smoked chicken packs a vibrant burst of flavour. But if you happen on a bite of rigatoni sans-chicken…well, the roasted garlic tomato cream sauce just doesn’t quite cut it. Shredding the chicken right into the sauce could help to make sure the lovely chicken makes it into every spoonful.
The main event: Wellington County skirt steak (above). A hearty root vegetable mash (purple potatoes in any dish always brings out my inner child) gives this dish even more substance. The steak is topped with a pico de gallo salsa, which is a fresh take on a more traditional wine reduction. This dish really livened up my taste buds at the end of this flavourful meal.
The Verdict:This tasting leaves me curious and craving the rest of the menu. Reservations are welcome, even if you have kids. And yes, The Guild will even give you an elusive weekend brunch rezo. The combination of attention to detail and willingness to accommodate the customer is pretty refreshing. Bring your pickiest friend or visiting relatives here — The Guild can take it. If you’re on a date, ask for a quiet corner in the restaurant. Nicely done, Chef Binelli, a rustic retreat indeed.
The Guild Restaurant
1442 Dundas St West
Dinner: Tuesday/Wednesday/Thursday 5-10pm
Dinner: Friday/Saturday 5-11pm
Brunch: Saturday/Sunday 10:00am to 3pm
MEGAN CHOCHLA is a food and wine enthusiast who is studying in the Professional Chef program at Mente Argentina in Buenos Aires, Argentina. She writes for Eat Drink Travel Magazine and can be found online @eatdrinktravels.