Chef Carl Heinrich, winner of Top Chef Canada season two, announced back in February that he and Ryan Donovan were leaving Marben to start a new project. Nine months later, the much-anticipated Richmond Station (Twitter: @richmondstn, Facebook: Richmond Station) opened its doors at the corner of Yonge and Richmond, offering diners in the financial district a casual, neighbourhood spot. Staying true to his philosophy, chef Carl Heinrich continues to use fresh, high quality local ingredients in his new farm-to-table restaurant.
My four friends and I sat in the smaller dining room upstairs which, in comparison, lacked the cool, high-ceiling, tavern-inspired decor of the dining room downstairs (sorry I didn't get a chance to take pictures of the restaurant but I'm sure you will find pictures of the space online). The room upstairs was simple; it had white walls, minimal fixtures, with a pantry room for large groups. Nevertheless, the view of Richmond Station's open kitchen made up for the otherwise subdued space. Patrons can also dine at the chef's rail (basically front row seats to the action in the kitchen)
Oops...caught by Carl :p
My four friends and I sat in the smaller dining room upstairs which, in comparison, lacked the cool, high-ceiling, tavern-inspired decor of the dining room downstairs (sorry I didn't get a chance to take pictures of the restaurant but I'm sure you will find pictures of the space online). The room upstairs was simple; it had white walls, minimal fixtures, with a pantry room for large groups. Nevertheless, the view of Richmond Station's open kitchen made up for the otherwise subdued space. Patrons can also dine at the chef's rail (basically front row seats to the action in the kitchen)
Oops...caught by Carl :p
A shot of the cooks in the kitchen.
Daily specials are written on a chalkboard.
Bread to start.
APPETIZERS
RICHMOND STATION CHARCUTERIE - Selection of meats & preserves from the pantry ($14)
POLENTA FRIES - Bomba mayonnaise, marinara ($8)
BEEF TARTARE - Hickory sticks, haricot salad, fried egg ($13)
MAINS
MUSHROOM RAVIOLI - Braised swiss chard, caper vinaigrette, parsnip chips ($23)
WILD BOAR RAGU - Hand made orecchiette, tomato, toscana cheese ($24)
BREAD CRUSTED WHITEFISH - Lobster, cauliflower chowder, parsley, celery ($26)
STN. BURGER - Aged cheddar, beet chutney, rosemary fries, radish salad ($20)
DESSERTS
DATE BAR - Toasted hay ice cream, bourbon glaze, sablé ($8)
SPICED BUTTERNUT SQUASH CAKE - Caramelized honey, mascarpone, pumpkin seed ($8)
CRANBERRY BREAD PUDDING - Roasted empire apple, almond ice cream, butterscotch sauce ($9)
I enjoyed the polenta fries, the beef tartare, the Stn burger (my main) and the desserts. A lot more interesting than traditional French fries, the thickly-cut polenta fries had a nice, crispy exterior (especially around the edges) which was a good contrast to the dense and creamy polenta inside. The fresh, well-trimmed beef tartare was also superb with the fried egg yolk. The hickory sticks gave a fitting crunch to the overall dish. As for the Stn. Burger, it was really, really tasty. The slightly sweet beet chutney marries deliciously into the juicy and tender burger. My only complaint? The burger needs to be BIGGER! I didn't get to try my friends' mains but the general consensus from the table was a positive one. Last but not least, the desserts at Richmond Station were excellent. We shared three desserts and enjoyed every single one of them, with the crowd favourite being the cranberry bread pudding (which was that night's special). This delicious, warm and comforting bread pudding should be on Richmond Station's menu. Permanently :D
