Richmond Station is a stopping place, a bustling neighbourhood restaurant in the downtown core. We are committed to delicious food and excellent hospitality.
We have a daily chalkboard menu that complements our seasonal pantry offerings. Richmond Station is ingredient focused and technique driven. Chef Carl Heinrich was the winner of Top Chef Canada, Season 2.more...
Not too long ago, the idea of a “neighbourhood” restaurant in Toronto’s downtown core didn’t make too much sense. “You could roll a bowling ball down Yonge Street and not hit a single thing, that’s how quiet it was,” says Ryan Donovan, co-owner of Richmond Station. In the last decade, Toronto’s condo boom and renewed love for downtown living has given birth to bustling neighbourhoods, new communities and diners seeking good, friendly places to eat.
That’s the spirit behind Richmond Station, which aims to be a neighbourhood restaurant in the heart of the busy city. Of course, when you have two brilliant chefs, a wildly talented kitchen, a fresh ingredient manifesto and a rotating chalkboard menu, you’re dealing with a bit more than your average neighbourhood diner.
Boffo Burger: The winner is a boffo burger ($20) with a side of rosemary fries. Beautifully stuffed with short ribs, aged cheddar and a beet chutney, this exquisite patty is further enhanced with a brioche bun. I wouldn't be surprised if this kitchen had to test many buns before deciding on one that's pillowy soft yet sturdy enough to soak up all the overflowing juices.
Richmond Station, around since 2012, is one of just a handful of restaurants where they have consistency down pat, which is why you’ll see so many of the city’s chefs dining there on their nights off.
The burger is made with ground beef, topped with braised short rib that’s frozen, so that it melts while cooking. Heinrich has referred to it as a “hidden surprise. Like gravy, but on the inside.” The ground meat is then folded around it and then pressed into a thick patty. Salt and pepper is added and then it’s put right on the grill.
The Stn. Burger is stuffed with short ribs, topped with aged cheddar and homemade beet chutney, nestled in a pillowy-soft milk bun. The patty is meaty and grassy and rich, but not cloying in the least, while the bun is sturdy enough to soak up the overflowing juices of the meat.
It’s a stunning burger that’s perfectly constructed. So much so, engineers should study it.
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