Dining Guide 2009 2009 Guide des restaurants Presented by Penfolds Présenté par Penfolds Max Schubert Winemaking legend and creator of Penfolds Grange Dreamed of making a truly Australian red with such balanced complexity it would mature and develop for at least 20 years and rival the world’s finest wines. First vintage maligned and misunderstood. Ordered to stop making it, he persisted (with the support of Jeffrey Penfold-Hyland). Penfolds Grange is now one of the most sought after red wines in the world. Newspix/News Limited To the renegades. To those who do things for love not money. 160 years of winemaking. FW-527 Penfolds Max-Dine.indd 1 9/8/08 3:56:04 PM Welcome to the fifth annual enRoute Dining Guide. Voici le cinquième guide annuel des restaurants d’enRoute. From coast to coast to coast, Canada boasts a wonderful collection of fine restaurants that cater to every taste, from stylish bistros to tiny chowder houses, from ethnic-based eateries to ultra-posh hotel dining rooms. Within this guide, you will find a directory of all the excellent restaurants that have been recommended by enRoute since 2002, including this year’s Top 10 list of Best New Restaurants (see page 6). We suggest that you remove this pocket-size guide for future reference and enjoyment. Bon appétit! D’un océan à l’autre, le Canada peut se targuer d’une merveilleuse gamme de bons restaurants qui satisfont à tous les goûts, des élégants bistrots aux tout petits restaurants de fruits de mer, en passant par les restaurants ethniques et les salles à manger huppées des grands hôtels. Dans ces pages, vous trouverez un répertoire de tous les excellents restaurants recommandés par enRoute depuis 2002, y compris la liste des 10 meilleurs nouveaux restaurants de cette année (voir page 6). Nous vous recommandons de conserver ce guide de poche pour pouvoir vous y référer ultérieurement. Bon appétit ! Restaurant listings by region appear on page 7. Vous trouverez la liste des restaurants par région à la page 7. Presented by Penfolds Présenté par Penfolds Cover photo: Evan Dion Photo de couverture : Evan Dion Special Advertising Section Presented by Penfolds What’s your number? Penfolds’ extensive collection of numbered ‘Bin’ wines offers the rich taste of fine wines at affordable prices mong the 40-plus wines in Penfolds’ award-winning portfolio, there is a special collection known simply as ‘Bin’ wines. Every year the winery sets aside special lots of wine it deems particularly interesting to see how they develop. Historically, they were placed in numbered bins in the cellars and those that passed Amuster were ultimately made available to the public. Rather than being christened with extravagant names, their labels simply bore the numbers of the bins from which they originated. Over the years many of these selections have gone on to become staples of the Penfolds collection. In fact, the tradition began decades ago with the winery’s iconic Grange, which started out as Bin 95. Another highly acclaimed wine born out of this experimental tradition is Bin 389. This cabernet- shiraz—affectionately dubbed Baby Grange as components are matured in one-year-old Grange barrels—Bin 389 embodies all of the benefits of this popular cross-varietal blend. The cabernet sauvignon grapes lend an intense perfume and flavour to the wine, thanks to the chocolaty tannins, while the shiraz grapes add rich, fruit flavours. Bin 389 has earned many distinctions since its first offering in 1960. In 2007 it was the most popular wine sold at auction in Australia, partly because of its reputation for aging well. This full-bodied, classic red is the perfect companion to a grilled steak but also pairs well with lighter fare, such as a garlic- and-oil pasta. For white wine lovers, Penfolds Bin 51 Eden Valley Riesling is a bright, fresh offering with crisp acidity To win a Penfolds culinary experience at and a flavour often described as floral with a hint one of Canada’s best new restaurants of lime. A relatively new addition to the Penfolds and receive exclusive updates, register at portfolio—its first vintage was just 10 years ago —Bin 51 represents the company’s growing interest www.winesweeps.com/penfolds in and burgeoning success with white wines. It contest name: enroute pairs beautifully with seafood and makes an ideal accompaniment to a variety of Asian dishes. To learn more about Penfolds’ award- winning wines, visit www.penfolds.com 4 DiNiNG GuiDE 2009 | 2009 GuiDE DEs REsTauRaNTs Special Advertising Section Presented by Penfolds Peter Gago’s quest for excellence Peter Gago enjoys his work. And who can blame him? As Chief Winemaker for Penfolds, he has the enviable task of spending half the year immersed in winemaking while the other half is spent travelling the world sampling some of the best wines each region has to offer. He does so to ensure he brings the finest benchmarks to measure against when crafting Penfolds wines. Gago’s path to winemaking followed an indirect route. After earning a Bachelor of Science degree, he began working as a math and science teacher. Then, at the age of 29, teacher became student once more when he enrolled at Roseworthy College to pursue his passion for winemaking—an endeavour that allowed him to combine his love of science with a healthy dose of creativity. He joined Penfolds in 1989 and in 2002 became just the fourth person to earn the title of Chief Winemaker at the prestigious winery. Energetic and engaging, Gago has become one of the leading experts in his field, has authored two books and is regularly invited to deliver lectures around the world, maintaining his roots as a natural educator. Most importantly, under his stewardship and that of his winemaking team, the wines of Penfolds have taken their own high standards to a new stratosphere. DiNiNG GuiDE 2009 | 2009 GuiDE DEs REsTauRaNTs 5 Special Advertising Section Let’s hear it for… The mostly misunderstood sommelier lot of people aren’t really sure what a sommelier does,” observes Barbara Philip, a Vancouver-based sommelier and one of the partners behind Barbariain Wine Consulting. “They often have this image of a tall, snooty guy who sniffs when you order the $20 bottle.” AUnderstanding what a sommelier does can help restaurant customers make the most of their dining experience, says Philip. In addition to putting together the restaurant’s wine list, keeping track of bottle inventory and teaching wait staff about wines, sommeliers are there to help diners choose the best wine for their meal. But since wine prefer- ences are subject to taste and often dictated by budget, Philip says it helps to give the sommelier as much information as possible. “If you’re interested in trying something new and funky, let your sommelier know,” she says. “And indicate your price range—you can do this discreetly by pointing to a specific wine on the list and saying ‘I’m interested in something like this.’ A good sommelier should pick up that you pointed at a $50 wine and make a recommendation within that price range.” Contrary to their reputation, sommeliers are, for the most part, not scary people, says Philip. “They’re there to share their knowledge and love of wine with you. If you show even the slightest interest in wine and invite their opinion, they’re going to love you.” THE ART OF ENTERTAINING The Drake Hotel is a unique cultural destination in Toronto. Music, art, warm hospitality + exciting culinary experiences all align within our imaginative event spaces. See the difference a Drake party makes. Contact our Special Events team for details. 416.531.5042 x1 DRAKE HOTEL HOT BED FOR CULTURE 1150 QUEEN ST W TORONTO 416.531.5042 THEDRAKEHOTEL.CA Canada’s Best Let’s hear it for… New Restaurants 2009 The mostly misunderstood sommelier Les meilleurs nouveaux restos canadiens 2009 1 Cibo 900 seymour st., Vancouver, BC 604-602-9570 cibotrattoria.com 2 The Black Hoof 928 Dundas st. W., Toronto, ON 416-551-8854 3 Rush 100–207 9th ave. sW, Calgary, aB 403-271-7874 rushrestaurant.com 4 Atelier 540 Rochester st., Ottawa, ON 613-321-3537 atelierrestaurant.ca 5 Murray Street 110 Murray st., Ottawa, ON 613-562-7244 murraystreet.ca 6 Cabane à Sucre Au Pied de Cochon 11382, rang de La Fresnière, saint-Benoît de Mirabel, QC 450-258-1732 cabaneasucreaupieddecochon.com seasonal/En saison 7 Ship to Shore 2684 Rte 20, Darnley, PEi 902-836-5475 shiptoshorelounge.com seasonal/En saison 8 Pizzeria Libretto 221 Ossington ave., Toronto, ON 416-532-8000 pizzerialibretto.com 9 Culina Highlands 6509 112th ave. NW, Edmonton, aB 780-477-2422 culinafamily.ca 10 La Salle à manger 1302, av. du Mont-Royal E., Montréal, QC 514-522-0777 lasalleamanger.ca 7 Cru British Columbia Fine Dining | Cuisine gastronomique | Colombie-Britannique 1459 W. Broadway, Vancouver 604-677-4111 cru.ca Don Francesco Amante Bistro italian | Cuisine italienne | 860 Burrard st., Vancouver Fine Dining | Cuisine gastronomique | 483 Main st., 604-685-7770 donfrancesco.ca Penticton 250-493-1961 amantebistro.com Elixir Bacchus Restaurant & Lounge French | Cuisine française | 350 Davie st., Vancouver Bar/Lounge | Bar-salon | Wedgewood Hotel & spa, 604-642-0557 elixirvancouver.ca 845 Hornby st., Vancouver 604-608-5319 wedgewoodhotel.com Fifty Two 80 Bistro & Bar General | Cuisine variée | Four seasons Resort, Bearfoot Bistro 4591 Blackcomb Way, Whistler 604-935-3400 Fine Dining | Cuisine gastronomique | fourseasons.com/whistler 4121 Village Green, Whistler 604-932-3433 bearfootbistro.com Fire and Water Fish and Chophouse General | Cuisine variée | Marriott Victoria, Boneta 728 Humboldt st., Victoria 250-480-3800 Market | Cuisine du marché | 1 W.