![\"george](\"https:\/\/meshell.ca\/blog\/wp-content\/uploads\/2014\/02\/george-and-tonic.jpg\")
<\/a><\/p>\nFirst the chef sent out an amuse bouche – which was much more involved than the bouche amusers we’ve had in the past. A chickpea fritter, surrounded by a citrus and daikon salad. We savored the richly flavoured chickpea cake, and mixed it with the citrus. It really set the stage for what would be a lovely series of inventive courses.<\/p>\n
Each subsequent course, JC and I would get a different dish, and a different wine. We’d each finish about half, and switch.<\/p>\n I was presented with the dish on the left, a fresh flavoured salad with unique flavour combinations. It was light, but bursting with flavour (and I don’t think it was just the pomegranate seeds).<\/p>\n When we saw JC’s we didn’t know what to make of it. Of course they introduced this dish, with its layers, and colours, but all I can remember about it now is that the green disk was made of quinoa, and it had a lot of umami flavours.<\/p>\n This was two takes on a roasted artichoke. The one on the left was mine and had lemongrass and citrusy flavours.<\/p>\n My dish was the one on the right, and I had a hard time eating it. But not because I didn’t like it, just that it came to me as this beautiful colourful sculpture of vegetables, grilled tofu, and fried doughy dumplings, I simply had a hard time eating it (of course I did very happily.)<\/p>\n JC’s plate also had grilled tofu, but had a cauliflower\u00a0sp\u00e4tzle, and a salad of beets and greens.<\/p>\n This might seem like a boring course, but it was incredibly welcome, and the papaya and pineapple surly aided with digestion. The fruit break was a nice transition into the very decadent dessert we were about to enjoy.<\/p>\n I love dessert. And I loved both of these dishes.<\/p>\n The one on the left was the one that came to me – a brownie with an almost caramelized banana, some orange and apple pieces, with a sweet but tart berry sorbet.<\/p>\n JC got the plump pair of cinnamon sugar donuts and a peach sorbet.<\/p>\n They both came paired with sweet dessert wines.<\/p>\n We had a beautiful night thanks to George and the staff and would recommend this restaurant for special occasions or just because. It’s worth noting that It is not an inexpensive place to dine, but you can decide for yourself if it’s worth it for you by checking out their website\/menu. We were thrilled.<\/p>\n As an aside, I was interested to find out that Lorenzo Loseto<\/a>, the Executive Chef of George Restaurant and The Verity Club, won the Gold Medal Plate at the Canadian Culinary championships this year just a few days ago. It’s always so exciting to eat food from chefs that love creating and innovating.<\/p>\n George Restaurant George Restaurant is a fancy upscale restaurant in the Verity\/Ivy Hotel building. It features booths and tables, and an open kitchen that \u00a0you can see as you pass by on Queen. Last month, JC and I went over there to celebrate the 3-year anniversary of the first day we met....<\/p>\n","protected":false},"author":1,"featured_media":2820,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[356,213,4],"tags":[945,947,946],"class_list":["post-2627","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-toronto-2","category-vegan-fine-dining","category-vegan-food","tag-george-restaurant","tag-ivy","tag-verity"],"_links":{"self":[{"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/posts\/2627","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/comments?post=2627"}],"version-history":[{"count":0,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/posts\/2627\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/media\/2820"}],"wp:attachment":[{"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/media?parent=2627"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/categories?post=2627"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/tags?post=2627"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/p>\nFirst<\/h2>\n
<\/a>\u00a0\u00a0<\/a><\/p>\nSecond<\/h2>\n
<\/a>\u00a0\u00a0<\/a><\/p>\nThird<\/h2>\n
<\/a>\u00a0\u00a0<\/a><\/p>\nFourth – Fruit<\/h2>\n
<\/a> When I saw this plate coming from afar I thought the orange fruit was my nemesis cantaloupe (which I’m intolerant to, but always forget to mention at restaurants.) but I was pleased to see it was the much more awesome orange non-melon – papaya. There was also pineapple, and bosc pear slices, surrounded with pomegranate seeds.<\/p>\nFifth – Dessert<\/h2>\n
<\/a>\u00a0\u00a0<\/a><\/p>\nRestaurant Info<\/h3>\n
\n<\/a>111c Queen Street East, Toronto, ON (map<\/a>)
\nWebsite<\/a> | <\/span>Facebook<\/a> | <\/span>Twitter<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"