We finally made it to Richmond Station after a few years of being open. The chef Carl Heinrich was the winner of season two on Canada’s Top Chef. He took his winnings and opened Richmond Station at 1 West Richmond Street.
It is a simply decorated, casual room that is tightly spaced. I preferred the back room with its open kitchen. It is conveniently located if shopping at the Bay or Eaton’s Center or going to the Pantages or Winter Garden Theatre.
The menu is small and focuses on seasonal ingredients. There is also a chalkboard with daily specials. The creamy squash soup with spaghetti squash was yummy. They serve a crusty homemade bread that is quite good.
I had a special of pan roasted Atlantic Salmon on a spicy tomato purée, with Farro, Brussel sprouts, olives and zucchini salsa. The dish was very good. David had the Grilled Eurobass which was accompanied by Brussel sprouts, crispy potatoes, hollandaise sauce, basil and puttanesca. It was similar fish to a Branzino, and light and delicious. The main course selections we’re not very large. Both main courses were $26. The wine list was nothing special. For dessert we tried The Fruit Roll up, which was basically an apple strudel served with hay ice cream, and a caramel, almond, fig pudding. There was also Whoopie pie and Pumpkin pie on the menu. All desserts were $9.
The place was cozy and friendly with honest food. I would call it a mid-price restaurant with an easy dining atmosphere, it was laid back and fun.