In a private party on Monday evening, invited guests were able to try dishes from a proposed menu from Yonge and Wellesley area restaurant Brownstone Bistro, which recently underwent renovations (including an appearance on Restaurant Makeover). Served cocktail style, ten proposed dishes, many of them enhanced versions of what is on their current menu were available. For example, rather than a standard Caesar salad, the one we tried was wrapped with in-house cured salmon. There was also an anti-bruschetta (inside-out bruschetta with a tomato base and crouton topping). Both of these enhancements, if part of the final menu, will be appetizers and definitely a favourite. Another popular appetizer was a chicken curry on naan crisp. Looking for something a little lighter? The Champagne soaked watermelon with feta, walnuts and arugula and drizzled with balsamic is excellent for summer.
Anti bruschetta (inside out bruschetta)
In addition to the appetizer samples, a few mains were made into bite sized finger foods as well. There was definitely a lot of fish – a miso salmon as well as an Indian-inspired fish and chips (talk about fusion – we see a lot of curries at pubs, so why a curry batter fish and chips? And the sauce was chipotle, so we are talking about three continents here), with only the beef as the other main dish. Taste-wise, the miso salmon could have had a bit more seasoning, but the fish and chips was perfect – especially the sauce. Aesthetically, however, it was hard to judge the mains on presentation, as the full main course would look very different.
Indian fish and chips
Those who are gluten-free would be happy to know that Brownstone Bistro will be adding gluten-free options for all their pastas. In addition, some of the items guests tried yesterday are also gluten-free, including a chickpea crusted calamari.
Champagne soaked watermelon salad
An e-mail went out to attendees yesterday to get feedback. Hopefully, a new menu will go up soon so we can offer a full review of these items!
