Thoroughbred opened its doors a few months ago and they’ve been getting tonnes of rave reviews. So I went, armed with a powerful guest photographer who’s photography capabilities far exceed my own. BE WARNED: Food porn lays ahead…
My photographer guest friend and I met up at this hard to find establishment recently for dinner. My first tip: Look for the horse that I have graciously provided to you above! Once we found our way inside, the service was extremely friendly and efficient, and we were quickly led to the newly opened second floor. There’s an open concept kitchen for larger groups on one side and some smaller tables on the other side.
Thoroughbred offers a variety of small plate options that are meant to be shared with your dining partners along with a great cocktail selection.
The Art Vandelay is an alcoholic concoction composed of gin, tonic water, sage, grapefruit bitters, lime and egg
white. With a nice hit of tartness perfumed by the addition of sage, this is a well-balanced cocktail that fans of gin-based drinks might enjoy.
We had a couple other drinks too! But the food is more important. Here goes!
When we heard they had foie gras pop-tarts, we had to try one. It was the size of a regular pop-tart with an extremely flaky and buttery pie crust. A nice drizzle of a sweet berry sauce provided contrast with the saltiness and savouriness of both the outer layer and the inner foie. It was definitely fun to call it a pop-tart — we probably wouldn’t have ordered it if they had just called it a foie gras pie or something!
Three wedges of a toasted rye bread, velvety chicken liver mousse with pickled raisins, granola, and a sweet vinaigrette. This was one of the best dishes of the night — the mousse had a great depth of flavour without being too overpowering, and it also accentuated the flavour of the bread. The sweet and sourness of the vinagrette along with the nutty granola made this really fun in terms of both layers of flavours as well as textural interplay.
This pretty much tasted exactly like Kung Pao Chicken except they replaced the chicken with buttery cauliflower. The outer crispy layer really accentuated the softness of the cauliflower. It sounds simple, but this fun play on the standard Kung Pao Chicken was probably my favourite dish of the night!
Three different, succulent cuts of lamb. It doesn’t look like much, but it’s surprisingly rich. The meat was a perfect medium rare and had just a hint of lamb gaminess. Extremely tender, with an almost melt in your mouth sensation, this was lamb that was just cooked extremely well. I admit that not everyone might think that this is enough though!
TL;DR: There’s definitely a reason why this place gets so many good reviews — it’s trendy, the food is great, the service is super friendly, and the location is nice too. I’d say that this is a great place to take a date to, but only if they don’t have massive appetites.