Must-Try: Catch’s foie gras–topped bone luge redefines the PB & J
When Charlotte Langley replaced Nigel Finley at Catch, the seafood restaurant on St. Clair West, we were curious to see if she could match the daring of the chef who gave us The Gout: a whole, oyster-stuffed trout roasted inside a baby goat. Langley, it turns out, has some bold ideas of her own. For a shared plate, she balances pucks of seared foie gras on a split, roasted bone packed with gooey marrow. Then she adds a trio of outlandish toppings: dollops of fresh strawberry compote, a sprinkle of crunchy peanuts and—the masterstroke—a cloud of homemade marshmallow fluff toasted a golden, burnt-sugar brown. Served without bread, diners are challenged to find the perfect fatty, salty, sweet forkful. When they do, the result is explosively decadent—like the richest PB & J imaginable. Call one day ahead to order. $35.
Catch, 744 St. Clair. W., 416-658-0568, catchit.ca
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When Charlotte Langley replaced Nigel Finley at Catch, the seafood restaurant on St. Clair West, we were curious to see if she could match the daring of the chef who gave us The Gout: a whole, oyster-stuffed trout roasted inside a baby goat. Langley, it turns out, has some bold ideas of her own. For a shared plate, she balances pucks of seared foie gras on a split, roasted bone packed with gooey marrow. Then she adds a trio of outlandish toppings: dollops of fresh strawberry compote, a sprinkle of crunchy peanuts and—the masterstroke—a cloud of homemade marshmallow fluff toasted a golden, burnt-sugar brown. Served without bread, diners are challenged to find the perfect fatty, salty, sweet forkful. When they do, the result is explosively decadent—like the richest PB & J imaginable. Call one day ahead to order. $35.
Catch, 744 St. Clair. W., 416-658-0568, catchit.ca){kind=link}