Must-try: The Grove’s chilled pea soup packs a sweet, herbaceous punch
For a few short months at The Grove, Ben Heaton does magical things with simple, peak-season peas. On the current menu, he blends them into a weightless emerald froth and pours it tableside over tangy pickled rhubarb and coral slabs of poached lobster. On top, he sprinkles tart sorrel leaves and fragrant purple violets plucked from the restaurant’s rooftop garden. Each spoonful is light, fresh and herbaceous, like the sweetest-smelling summer nights. And, like summer, you should enjoy it while you can. Available on prix fixe menus, from $45.
The Grove, 1214 Dundas St. W., 416-588-2299