Review: Stock Restaurant in Trump Toronto
Toronto, ON Canada (June 28, 2012) – Never visiting Canada before, but wanting to cross that off my list, I headed up to the city of Toronto. This is a bustling maple leafed metropolis full of life and young energy. It was a warm Saturday afternoon and shorts, shades and flip flops appeared to be the staple outfit among most pedestrians.
What brought me to Toronto was the newly built Trump International Hotel and Tower. This sparkling gem is located at 325 Bay Street in the heart of downtown Toronto offering 261 luxury hotel accommodations including five Trump Executive suites rooms. This building also houses 118 condominium residences. On the 31st floor, Stock Restaurant cuts perfectly through the middle of the 65 floor building, developed by Talon International Development Inc. At their lobby bar, Suits, truffled popcorn was served complimentary in a martini glass. The dinner reservation was for 8:30pm, just as the sun set.
Stock is a large open room but also offers a private dining loft for up to 35 and a sky-patio. The style is luxuriously styled with black, white, and gold. It is designed by Inna Levitan, who is responsible for all the common areas, spa, bar and meeting and event spaces. From the floors to the walls, you can see that she enjoys providing impeccable style.
The menu was curated by Executive Chef Todd Clarmo (Niagara Culinary Institute). Clarmo apprenticed at Langdon Hall in Cambridge, and honed his craft in Europe. He studied at the 3 Michelin Star Hotel Troisgros in Roanne, France (Relais & Chateau) and Hotellerie de Crillon le Brave in Provence (Relais & Chateau). In London, he studied under Chef Clive Howe at the Lygon Arms Hotel, returning to Toronto in 1994.
The interior is monochromatic and gilded with subtle Louis XV embellishments. Large windows are covered with heavy black sheer curtains, which is a shame, because it looks over the city. Large ubiquitous white floral piping swirls about the three story wall of the main dining room. The black lacquer tables feel glabrous without their assumed white linen.
I started with a wild mushroom soup (vegan). It had porcini, wild mushrooms, and truffle. Asian inspired and fresh, this was a nice conventional start. My server suggested grilled lamb chops which were wonderfully prepared, undeniably tender and had a heady fragrant aroma. To compliment my meal, I had the brussels sprouts, halved and roasted with pork belly and onion and the truffled mac and cheese. These were robust sides and I don’t think I’ve been confronted with so many items that were “truffled.”
This ended with small tastes of custom bars from Chef David Chow‘s in-house Chocolate Lab and an assortment of fruit.
Would this be a top place to have dinner while here in Canada’s Big Apple? Maybe not, but to if you want to experience imposed overindulgence in Toronto, then head up to the 31st Floor of the Trump Tower. If you do not have shares in Trump Inc., you will feel like you do after you get the bill.