I often get asked where I like to eat, so here’s a neat experience I had. My wife treated me to dinner a couple of night ago at this a place called Globe Bistro on the Danforth! To say I was impressed would be in an understatement. I guess my first point to make is when you go, ask for Stacey! She knew everything about the tasting menu we had, the origins of the food, the wine we drank – really, a delight. Globe Bistro has been on the Danforth for about 9 years – pretty impressive for a non-Greek restaurant to survive in that area. Allen’s is just across the road, a great pub/burger place, and we’ll save that story (a tasty one) for another day.
Globe Bistro has an Executive Chef named Dan Sanders,who created these plates equivalent to what I’ve seen done in some Michelin starred restaurants – kudos to you Chef Dan. Outstanding and unexpected was the amuse bouche, Trout Tartare on a crispy rice wafer (no, this isn’t a rice cake from a package!). The Apple and Kohlrabi soup, spiced just right and brought to the table hot, with matchsticks of apple and kohlrabi. There was also an heirloom tomato and cherry tomato salad. We eat with our eyes first, and the presentation of this salad matched it’s taste – delicious. The pickerel plate, so fresh you could taste the cold lake water it came from pan seared, simple fresh taste. This was followed by a Blueberry and Lime sorbet palate cleanser – sweet, tart most definitely refreshing. Just three courses to go – yikes!
We had the most amazing pork tenderloin and pork cheek for the main. There was a spicy crab sauce which served as a base – Thai inspired I think. The pork cheek – well lets just say it melted in your mouth. No need to chew, just savor and swallow! The cheese course featured was from Best Baa Dairy. “Sheep in the meadow” – smooth, creamy with a soft rind coated in Herbes de Provence. This was paired with honeycomb from the hives on the roof. The owner is also the bee keeper. A perfect match for the cheese (the honey, not the owner, although I’m sure he would like it too). An apple plume adorned the platter as did some crispy baguette. Dessert was berry berry good – actually strawberry good. The chef’s own Strawberry Gelato, alongside fresh strawberries and two types of meringue – piped and blowtorched and plastered and baked shards, on the plate.
The premise of the restaurant is think global, eat local. Everything was so fresh and knowing that it was locally brought in, made it that much more delicious. Wonderful Canadian wines – Magnotta’s Meritage, and Henry of Pelham Sauvignon Blanc – thanks to Stacy for the help in selecting these, there were others we sampled, but these were of note. Oh and I couldn’t resist the oysters on the half shell – so fresh, what a treat! All local, or as near to local as can be. Try this place out, a superb experience, we thoroughly enjoyed!