Beaumont Kitchen, a fashionable all-day dining lounge, opened its doors in Saks Fifth Avenue, CF Sherway Gardens (25 The West Mall) today. The Oliver & Bonacini property features an ingredient-driven and vegetable-focused menu created by District Chef Michael Hay and helmed by Chef de Cuisine Paul Senecal.
"We had an opportunity to play off of Saks' luxe allure to redefine the retail dining experience," said Chef Michael Hay. "By favouring colourful fare and healthy-meets-indulgent cuisine, Beaumont Kitchen offers a menu that is both sophisticated and accessible. I'm thrilled to open Beaumont Kitchen alongside Chef Paul; his passion for cooking will drive the restaurant's growth as it becomes a mainstay in the community."
As Beaumont Kitchen's inaugural chef de cuisine, Chef
Paul Senecal draws from his experience working in Paris at the Michelin starred Passiflore under renowned Chef Roland Durand; time spent perfecting his skills at Luma and Jump; and his tenure as senior sous chef at Biff's Bistro, working under Chef Amanda Ray. Drawing inspiration from several regions, Chef Paul is excited to craft flavourful, healthful dishes using fresh, seasonal ingredients.
The heart of the menu is eclectic West Coast cuisine following a food philosophy that respects ingredients and showcases them in ways that are close to their original form, such as Crudités Salad ($12) with buttermilk dressing and fine herbs; Thai Root Vegetable Salad ($12) with cashew butter, lime & chili dressing and cilantro; and Cauliflower Thin Crust Pizza ($18) with fior di latte, oregano and walnuts.
Shareable favourites include Polenta Fries ($9) with lemon aioli; Yellowfin Tuna Tartare ($19/26) with watermelon, taro chips and charred jalapeno dressing; and Burrata ($19) with currants, roasted Bartlett pear and hazelnuts. Mains such as the Turkey Meatballs ($22) and Braised Beef Brisket ($28) with cremini mushroom confit, gremolata, and roasted garlic whipped potato, anchor the menu.
Brunch is available on weekends, with standout dishes including the PB&J Stuffed French Toast ($18) with mascarpone, brioche, vanilla ice cream and fruit compote; Smoothie Bowl ($16) with banana, dates, cocoa, almond milk, fresh fruit and granola; and Smoked Salmon Toast ($20) with poached eggs, pickled red onions, black sesame, sumac and herbed cream cheese.
Complementing its chef-driven cuisine, Beaumont Kitchen boasts a diverse beverage menu with craft draft, a well-curated wine list and daily cocktail specials, including the Fifth Avenue Sangria ($8 on weekends).
Beaumont Kitchen is open daily for lunch and dinner and weekend brunch. For hours of operation or to make a reservation, please visit
BeaumontKitchen.com or call
416.641.7327.
Photo by Cindy La.
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