According to most restaurant critics, the perfect Modern Canadian meal is served on a plate, which rests on a table with legs. Try some authentic Modern Canadian cuisine the way it was meant to be served with today's Groupon: for $25, you get $50 worth of upscale, seasonal Canadian fare at Red Canoe Bistro in Burlington.
Storied owner and executive chef Tobias Pohl-Weary hones his Modern Canadian cuisine by focusing on regional ingredients that fuse the classic cooking paradigm with contemporary concepts. Menus at this stylish eatery change weekly in accord with Red Canoe's hyper-seasonal findings and a roll of the sous-chef's dodecahedral die; recent items include a spiced, north-country fish splashed in cedar vodka and served with summer market vegetables ($29), and seared "Muscovy" duck breast, 12-hour duck confit, and cranberry-orange demi, served with roast butternut and Yukon gold mash ($36). In a show of goodwill toward non-vampiric diners, Red Canoe presents midday guests a similarly fine array of eats that include among their storied ranks pan-seared Arctic char with wilted greens and potatoes ($15), and beef brisket, slowly braised and served with mustard mash and sweet chili glace ($16). Red Canoe caters to special diets with vegetarian, vegan, and allergy-friendly options.
Restaurantica reviewers give Red Canoe Bistro an average of four stars:
Red Canoe Bistro
After deciding at a young age what he wanted to do, Red Canoe Bistro’s chef Tobias Pohl-Weary wasted no time getting started. By age 12 he was assisting chef Jamie Kennedy during a New Years Eve meal at the Palmerston Restaurant, by 17 he apprenticed under chef John Higgins at the King Edward Hotel, and by 18 he'd apprenticed under Chef Michael Stadlander at Eigensinn Farm. After managing some of Canada’s finest restaurants, chef Pohl-Weary decided to pour his considerable knowledge and experience into Red Canoe Bistro.
Favouring a hyper-seasonal menu, Tobias builds dishes that give voice to regional Canadian ingredients, wild edibles, and local game. Diners might feast on naturally raised beef and pork belly burgers with wild leek aioli, chuck steak chili with local habaneros, or pan-seared scallops with a spiced carrot puree and goat’s milk yogurt drizzle. Local ingredients mingle with flavours from India, Asia, and Italy to create robust entrees that helped earn Wine Spectator’s Award of Excellence for 2012 and 2013. Tobias and his team of culinary savants are always willing to change their recipes to accommodate vegans, and people with allergies or specialty diets upon request.