If you peer into the open kitchen at Tusq from visit to visit, you'll rarely see the same process twice. Mirroring its rotating tasting menu, Tusq has recently revamped the restaurant with new chic décor creating a swanky feel and a freshly updated menu to match.The tasting menu include flighty dishes that change at a few weeks' notice, offering a small window of time for guests to sample the likes of pan-roasted scallops or crème brûlée. Those interested in constancy can turn to the regular dinner menu. With duck confit wontons and a 9-ounce strip steak in a root-beer reduction, it's ample evidence of the chef's adventurous streak. Lunch is similarly creative, featuring sandwiches of orange-glazed salmon and penne pasta with wild game sausage.
Tusq serves these plates and made-from-scratch desserts in an upscale dining room. Two private rooms also host gatherings, one in a chic corporate lounge, and one in a bistro-style space with its own bartender. Still, the restaurant's atmosphere avoids pretension—after supper and wine, you can belt out your favourite songs at StaQatto, where a duelling pianos show entertains crowds every Friday and Saturday. The pianists take suggestions from a set list of 2,000 songs, and encourage audiences to participate by dancing, singing, or stretching strings from their mouths to their feet and serving as a standup bass.
Though Dinner Rush is always bustling, no one ever dines in. That?s because Dinner Rush is a place for guests to come assemble take-home meals that can be cooked at home throughout the week. These meals feed between four and six people, and guests can assemble up to 12 meals in two hours.
Patrons first select the entrees they want on the website and book a time to come in. When they arrive at Dinner Rush, staffers give them a brief orientation and an apron to wear. Patrons then head to the recipe stations and assemble their meals using easy-to-follow instructions.
In order to accommodate all taste preferences, the menu features a variety of food and changes frequently. It may include entrees such as lemon-pepper grilled chops or cheesy lasagna rolls. Because the ingredients are pre-washed and pre-chopped, the meal assembly is efficient, ensuring that guests can spend more time at home hanging out with their families or sewing fancy hats for the dog.
At Ufondue & Stonegrill Restaurant, guests savour cheesy and chocolaty fondues in a merlot-tinted dining room peppered with high-back chairs and cozy booths. Within this elegant, romance-inducing atmosphere, chefs churn out a signature four-course fondue feast. The interactive meal commences with soup or salad before segueing into cheese fondue, which beckons couples to dunk french baguettes and seasonal veggies into bubbling pots of gooey swiss cheese or smoked aged cheddar. Vegetarian- and carnivore-friendly entrees arrive next, ready for guests to spear morsels of beef, tofu, or seafood on a fork and cook them to personal perfection in hot oil. Finally, servers position themselves tableside to flamb? dark-chocolate-infused fondue with a night light to protect diners from bad dreams. Any of Ufondue & Stonegrill Restaurant's items can also be enjoyed without the four-course commitment, as can glasses of wine and creative martinis and cocktails.
When visiting relatives in Southeast Asia, Noy Phonsavath picked up a few culinary tricks. Here she perfected creamy coconut curries and mastered the art of frying beef jerky to be chewy and flavourful. She brought the recipes she picked up from her travels to the kitchen of Royal Thai Restaurant, along with a few favourites of her own. Here, she showers pad thai noodles in crushed peanut, chicken, and shrimp, and slices up fresh salads with diverse ingredients such papaya and spicy calamari. For dessert, she tops sweet rice in coconut pudding.
Her extensive array of Thai, Laotian, and Vietnamese dishes are served in a sunlit dining room, where bright orange and soft green walls are decorated with colourful paintings and a vivid Southeast Asian mural. Elegant black and gold cloths drape over intimate tables––each ideal for sharing a meal or hiding under when Krampus comes to pick up his takeout.
Cedar Lodge sits on 75 acres of lush landscape along Blackstrap Lake. A sanctuary suited to complement nature’s majesty with its own rustic charm, the lodge houses 60 comfortable guest rooms, many designed with access to views of the lake on the property’s wraparound porch. The kitchen’s resident food decorator creates artful presentations with the lodge’s buffet-style meals. Guests dine in the airy Great Room, a regal dining space marked by a 50-foot cathedral ceiling. An exercise facility and nine-hole golf course across the lake round out the hotel’s amenities, keeping guests entertained between sightseeing.
In 1985, when Joe and Theresa Klassen opened Joey's Only Seafood Restaurant, they may not have imagined a name change would be necessary. More than 25 years and 69 locations later, the veritable school of Joey's Seafood Restaurants dishes out succulent poached, grilled, and blackened seafood. An affable yellow fish mascot named Finley helms an expansive menu headlined by Joey's signature fish 'n' chips, fried in trans-fat-free canola oil, which shares plate space with St. Louis–style ribs and lightly battered shrimp in a mealtime mélange as diverse as the vending-machine options at the United Nations.