The Royal York Hotel, The Fifth, Susur, Eigenseinn Farm and the final two years of his journey as the Sous Chef at Oro Restaurant before opening Blacktree. Now that Blacktree has opened, the response and press have been generous.
Good food, attentive service(overly so at times...
Good food, attentive service(overly so at times) and original for Burlington but anywhere that requires a lengthy interpretation of a largely indecipherable menu is definitely pretentious. And too much going on the plates, largely unneccessary foams and emulsions - keep it simple.
Also, what's the idea with finger nail size sorbets? The silent black and white movies on show in the courtyard also add nothing to the ambience.
Drop down to earth a notch or two and this could be a good restaurant.
My Girlfriend and I visited Blacktree. We have dined at a number of Toronto and New York restaurants and this was a pleasant surprise. Our server Cliff was excellent. The appetizers were very impressive. My girlfriend had the Halibut and I had the ostrich carpaccio. Presentation and flavour were both outstanding. The main course combinations were perfect. The octopork and the Kobe beef were cooked exactly how they were ordered. Medium Rare. We shared the Captain Crunch meringue which was brillant.
We "Loved" the white desk. Blacktree is a work of art all around.
I took my wife to the Blacktree for her birthday...
I took my wife to the Blacktree for her birthday. Was impressed that the chef visited the table and introduced himself (and wished my wife a happy birthday). Was a little disappointed that the waiter or chef didn't work off the menu to 'make' my wife's birthday.
In terms of the food, the review is mixed. My wife had the deconstructed salad and raved about it. I also enjoyed my ostrich carpacchio. We were both a little disappointed in the Kobe Beef. It was a good portion but was fatty and cooked on the very rare (almost blue) side rather then the recommended medium rare. The desserts were both impressive and incredibly good value at $10 each. If I had a recommendation, go there for dessert.
In terms of the service, the waiter was extremely knowledgeable and explained things at great length, which was helpful but a bit overwhelming at times. Which brings me to my big complaint. The Blacktree is in my opinion overly pretentious. It tries a little too hard. To start, the menu is a series of words that have little relation to the actual dish. This required the waiter to go through the entire menu to explain what it actually was. Every dish had foam, bubbles or emulsions...sometimes all three. The decor was also a bit off-putting, white, black and red. And to top it off, outside the restaurant was this white-painted school desk facing a film screen where they played old black and white films. Each thing unto itself is a conversation piece, but when all this is put together into 500 sq feet, it's just a little eye-rolling. Blacktree, stop being cute, focus on the food.
Overall though, we enjoyed our experience. Just not sure we enjoyed the atmosphere enough to go again.
This was the cirque du soleil of restuarants. The food was incredible and the service amazing. Cliff and Peter were great at outlining the wines and the menu. Matteo made every effort to meet all of the patrons and we enjoyed a port on him. This is one of our best dining experiences ever...the movie (King Kong) on the outdoor screen was a fabulous touch.
Well done gentlemen...well done!
We'll be back.
When I called for reservations I spoke with Matteo who was very warm. He introduced himself when we arrived
and also introduced his staff...such a nice touch.
The service was excellent. The staff are professional, work well together as a team, and are knowledgable.
We were addressed us by Mr. and Mrs. (insert last name) which was lovely. We didn't feel rushed. We received suggestions which were very pleasing.
The food was exceptional. It was difficult to decide what to order because so many items stood out. The presentation was gorgeous, and the flavours out of this world. The portions are ample and very satisfying.
Matteo was extremely busy, nearly a full house and we were there early...but he still managed to give us a wave and nod as well as a glass each of port (wish I knew the name...delish).
We wish Matteo success, his passion is obvious.
We will absolutely return.
