Karelia Kitchen

Bloordale Village

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In a Nutshell

Duck-liver pate, buttermilk fried chicken, flourless cake, and sides for two, all packed into eco-conscious takeout containers

The Fine Print

Promotional value expires Sep 9, 2015. Amount paid never expires. Reservation required. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. No cash back or credit. Must call to book in advance to ensure availability of all items. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The Deal

  • C$49 for a picnic meal for two (C$95 value)
  • Packed into recycled containers with biodegradable cutlery, napkins, and plates

The picnic meal includes:

  • One 12-ounce side of potato salad with duck egg
  • One 12-ounce side of cabbage slaw
  • Duck liver pate with flatbreads, mustard, and pickles
  • Boneless cold-fried buttermilk chicken
  • Aged-cheddar biscuits with ranch sauce
  • Two pieces of flourless chocolate cake
  • Five miniature cookies
  • Two cans of blood-orange soda

Karelia Kitchen

In the 1960s and 70s, Karelia was known throughout Toronto—in addition to being a region along the Finnish-Russian border—as the name of a contemporary design company headed by Latvian architect Janis Kravis. Today, it's perhaps better known as a restaurant. Helmed by Kravis's son, Leif, and his wife, Karelia Kitchen may work with food instead of furniture—but it still focuses on the elegant simplicity of Nordic design. The casual restaurant is primarily a smokehouse that juxtaposes the region's culinary techniques and recipes with local, organic ingredients. According to Post City, Leif handles all the smoking, using shaved hickory to accentuate salmon, trout, organic chicken, hunter's sausage, and Quebec goat cheese with a "nice pungent flavour that doesn’t overpower.'”

These tender, smoky staples form the core of the restaurant's menu, which includes platters of seared duck breast, braised beef short ribs, and other Nordic entrees. There's also nine variations on the smørrebrød—an open-faced sandwich. In the spirit of the elder Kravis's modern design, many of these dishes are displayed in long glass cases and served on sleek, minimalist dinnerware.

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