Introducing: O&B’s Beaumont Kitchen at Saks Fifth Avenue in Sherway Gardens
Name: Beaumont Kitchen
Contact: 25 The West Mall, CF Sherway Gardens, 416-641-7327, beaumontkitchen.com, @BeaumontSherway
Owner: Oliver and Bonacini
Chefs: District chef Michael Hay (O&B Canteen) and chef de cuisine Paul Senecal
A menu of crowd-pleasing dishes: salads, thin-crust pizzas, risotto, roast chicken and organic salmon are served during both lunch and dinner. There are a couple of steak dishes and a burger, too. “I don’t want it to be marketed as healthy, I think it should just be healthy,” says Hay who’s big on vegetables and alternative proteins. For tired shoppers popping in for a drink, there’s a list of bar bites that includes polenta fries, zucchini sticks and tuna tartare. Brunch is served on weekends.
Polenta fries topped with grana padano and served with lemon aïoli. $9.
Crudité salad with a buttermilk dressing. $12.
Burrata topped with a hazelnut-and-currant crumb, and served with a watercress, frisée and caramelized pear salad, and toast. $19.
Turkey meatballs, Israeli couscous and collard greens in a parmesan broth. $22.
Thin-crust pizza topped with cheddar, porchetta, pineapple chunks and jalapeños. $18.
PB&J-stuffed French toast: a slab of brioche stuffed with mascarpone and peanut butter, topped with berry compote and vanilla ice cream. (This monster’s on the brunch menu.) $18.
Draught and bottled beer, some of which are Ontario-made (Muskoka, Mill Street, Steam Whistle); a pretty extensive wine list (with half-price bottles every Wednesday); and signature cocktails like the Beaumont 75 made with prosecco, brandy and ginger liqueur.
Dillon’s 22 Old Fashioned: Dillon’s unfiltered gin, St. Germaine elderflower liqueur and cucumber-lavender bitters. $14.
Malibu Fresca: Malibu rum, peach schnapps, banana liqueur, cranberry and pineapple juices, and a splash of prosecco. $14.
The bright, open-concept space next to Saks seats 134 guests between its dining room, lounge area and bar. It’s got more going on in the looks department than the mall’s original sit-down restaurant: The Pickle Barrel.
Chef Michael Hay.