Chef's House Restaurant - Downtown Toronto
There are hundreds of nice places to eat in Toronto. My search is for those restaurants where value, atmosphere and menu meet to make your dining experience awesome.
I will for the most part bypass high upscale restaurants after which you have to go to a fast-food joint to fill up. Check here for my restaurant checklist.
Finally, I am neither a trained chef nor a formal food critic. But I love a good meal that is both tasty and filling. Thus, my reviews come from my taste buds alone.
Nice Places to Eat in Toronto
Recently, I dropped into The Chef’s House for lunch on a busy day of running errands in downtown Toronto.
As a former student of George Brown College, I had known about their hospitality program for a long time. In the student days, the annual athletics banquet was catered by the hospitality department. It was a feast that lived on for a long time in my memory.
George Brown College has long been a key player in the city’s hospitality industry. With a rich history dating back to 1967, George Brown College has established itself as a leader in culinary arts education. One standout highlight is the Chef’s House Restaurant, which provides students with hands-on training in a real restaurant setting. But it’s not just the culinary arts programs that have made George Brown College a staple of the city’s dining scene. The college’s graduates can be found working in some of the best places to eat in Toronto, from high-end restaurants to trendy cafes. Whether you’re a foodie or simply looking for a great meal, George Brown College deserves a spot on your Toronto itinerary.
Best Food in Toronto
First off, The Chef’s House is easy to get to by whatever means you decide. On the corner of King and Frederick Streets, it is a short Uber or Taxi ride from any downtown hotel. For the more adventurous of you, it is an easy TTC ride on the east bound King Streetcar. Get off at King and Sherbourne stop and walk back to Frederick.
A reservation is recommended but not always necessary. All the reservation platforms have The Chef’s House listed as far as I can tell.
My most recent visit was on a cool but not cold rainy day in January. I made it just in time for my one o’clock reservation for lunch. At this time, there were two large parties just leaving the restaurant leaving me and about eight other diners.
The Restaurant Atmosphere and Location
The restaurant itself has no large signage so one could easily miss it. You will know that you are in the right area because of the predominance of George Brown College buildings all around.
There are large bright windows all around the building which leads me to imagine that on sunny days it would be bright and cheery.
For me the tables were a perfect distance apart, so that I could easily get in and out, up and down. I didn’t have to overhear my neighbouring tables conversations. On top of that the overall noise in the restaurant was perfect – no speakers blaring unknown music, no shouting and screaming of staff to be heard. And that is with the open kitchen concept.
Now the only caveat that I will throw out here is that like many Toronto establishments, the washrooms are in the basement. But if you are uneasy and or unsteady on using stairs. There is elevator access to the bottom floor.
The Menu at Chef's House
I am going to add a supposition here. Given this is a training restaurant, for that reason, they keep the menu short and sweet – so to speak.
On this day, there were five appetizers, five entrees and three desserts listed on the menu. Here it should be noted that they restaurant tries to source locally as much as possible. Hence the menus change with the seasons.
The menu was very legible and listed ingredients below the menu. (this is another senior note – don’t feel doomed if you forget your reading glasses).
The Food on This Day
On this winter’s day, I started with a soup – Sunchoke Soup. My entree was a Truffle Parapedelle and I finished with Sticky Toffee Pudding and Green Tea.
Before I start in on the dishes above, I must effuse about the bread and toppings that I received while I waited. They bake their own bread fresh daily. It was light and not overly filling. For me, it was the toppings that were so delicious. It was not just butter but some delicious creamy spreads which unfortunately my waiter could not explain.
The Sunchoke Soup was delicious. Not overly spicy with just a hint of the chili oil. It was an earthy and filling start.
The pasta dish which followed was the perfect portion. The pasta was fresh and al dente. The truffle topping again brought another layer of earthiness which was perfect for a winter’s day.
To top meal off, the sticky toffee pudding was bang on. The portion size was right. The pudding was one of the best I have had – not heavy and thick, but light and refreshing with the vanilla sorbet topping it off.
All three courses completed each other. With none overbearing the next.
The Service at Chef's House
Once again, I’ll state that this is a training restaurant. So please go in with that expectation.
I was greeted and seated very quickly. Which was a plus.
My server while very polite and courteous, was a little shy and in my opinion not familiar with the menu. I asked two or three questions that went unanswered.
The time between my appetizer and entree was a bit too long. It was about 25 minutes from the time that they picked up the soup bowl and when I received my pasta dish. Between pasta and dessert, was about a fifteen-minute spread.
My Final Rating of Chef's House
The location gets an A+ as it is easy to get to and fully accessible. The atmosphere overall was an A. It was warm and inviting with plenty to see one attention busy while waiting for your me meal. The menu is an A: simple and to the point; choices that match the season and uncomplicated. The food itself receives an A+. On my value for amount scale it was perfect. I left satisfied and did not have to run for a burrito to fill me up.
Last of all the Service and Staff get a B+. I am being generous because it is a training institute. All the staff were friendly and smiling. It was for me the lack of knowledge that needs to be improved. That will come!
Conclusion
In the journey of discovering great cuisines without breaking the bank, The Chef’s House stands as a beacon of culinary excellence. We’ve seen that indulging in gourmand food doesn’t require a lavish budget when places like The Chef’s House offer an accessible slice of gastronomic delight. With its prime location, there’s no excuse not to give it a try. The commitment to accessibility for all ensures that everyone, regardless of ability, can enjoy the fine dining experience.
As the seasons change, so do their dishes, promising a palate-pleaser that keeps you coming back for more. It’s rare to find a restaurant that hits all the right notes – affordability, accessibility, and mouth-watering seasonal offerings that make each visit a fresh adventure.
Why deny yourself the pleasure of exquisite food that’s kind to your wallet? Experience affordable fine dining for yourself at The Chef’s House and let your taste buds be the judge. This isn’t just about great food at a great price; it’s about savouring those moments that remind us of life’s simple and delicious pleasures. Don’t miss out on this gem in your culinary treasure hunt. Your next great meal awaits.
Please note: The opinions expressed in this document should never be construed as advice. The thoughts are based on my experiences after 40-plus years of business and vacation travel. My likes and dislikes may vary drastically from yours. Do your research and find products and experiences that align with your likes and dislikes. When it comes to my restaurant and hotel reviews, they are a point in time review. Staff and situations can change over time.
Most of all have happy travels and see you out there on the road!
Al of Al Murray Travel & Photography: From the time in my youth, when I would lay on our garage roof watching planes traverse the skies above me, I knew I wanted to see the world.
My passion grew after spending a semester of my university days in Barcelona. I spent more time on trains and buses than I did in class.
After earning my BA from Carleton University, life got in the way. But I did find time to graduate again from George Brown in Fitness and Lifestyle Management and then work my way through most of a degree in Sports Administration. However I needed to find work and pay for all this education!
It wasn’t until my “middle age” did I start exploring the world again. First, transversing the US and Canada to take part in tennis tournaments. Then later to complete my spectator “grand slam” of tennis.
I accomplished this while earning my certificate in photography from Toronto Metropolitan University. I am now combining the two passions and now sharing with you my many lessons learned.