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Must-Try: Karelia Kitchen’s twist on the charcuterie plate
| February 11, 2013
The smokehouse platter at Karelia, the city’s only real Scandinavian restaurant, is a refreshing departure from the standard charcuterie board.
Owner Leif Kravis smokes excellent chicken, pork loin, trout and salmon on the premises, and proudly brings the jewel-toned assortment to the table himself. The real magic, though, is the collection of tiny pickled things, like briny Brussels sprouts, beet slices, chunks of pumpkin and grapes that pop with fermented tartness. At $16, it’s enough for a full meal, and a fine primer on the bracing, fresh flavours of Nordic cuisine.
Karelia Kitchen, 1194 Bloor St. W., 647-748-1194, kareliakitchen.com, @KareliaKitchen
