Splendido Bar & Grill
88 Harbord Street, Toronto, ON, M5S 1G5
416-929-7788
This “eclectic new Mediterranean” eatery follows the philosophy that more is more where food is concerned.
Category:
Restaurants
What:
| Cuisine Type | | Mediterranean |
| Ambiance | | Romantic Spot, Fine Dining |
| Meals Served | | Dinner |
| Amenities | | Great Wine List, Local Favorites, Must Reserve, Tasting Menus, Wheelchair Accessible |
| Pricing | | $41 and more |
| Payment | | MasterCard, American Express, Visa |
Where:
| Neighbourhood | | Downtown |
| Getting There | | Spadina streetcar |
| Cross Street | | Spadina |
When:
| Tues.-Sun. 5PM-11PM; Mon. private parties |
Profile Last Updated: February 23, 2009
More is More
Splendido Bar & Grill may is an intriguing addition to Toronto’s array of restaurants. Where its décor is understated, this “eclectic new Mediterranean” treat pursues the philosophy that more is more where food is concerned.
A Refined Meditation
Recalling the fields of Siena, Splendido’s dining room is a refined meditation on earth tones, with wooden floors, and burnt-orange walls. A cast-iron chandelier in the centre of the room bursts spectacularly through the monotony, and a mirror spanning the back multiplies the room by infinity. The bar, moreover, potentially trumps the dining room. With white marble, dark wood, and wines bottles arranged into pristine pyramids, it is nothing short of sophisticated. The most inviting room, however, is one that can be accessed only by private reservation. The “cellar” (literally: this room houses the restaurant’s 800 wines) is surrounded by a glass-encased wine gallery, but its glowing lights and plush seating transform the traditional dank cellars of yore.
Simple Yet Inventive
While the wines are the most populous of the restaurant’s offerings, Splendido also presents an impressive array of cheeses. The accent of the food is on simplicity, but intriguing mixes provide a burst of new taste. The menu reveals constantly evolving dishes but the tasting menu is a particular favourite, attracting a large chunk of the restaurant’s clientele. It serves everything from Hawaiian big-eye tuna tartar with quail egg and Ossetra caviar to butter poached Nova Scotia lobster to Tunisian octopus with charred eggplant raviolo in a red wine jus and 9-hour wood burning oven roasted Provimi veal brisket with Morel mushrooms. The desserts are equally inventive, the Amedei milk chocolate passion fruit ice cream being just one of many unexpected ingredient co-minglings.
Splendido Bar & Grill may is an intriguing addition to Toronto’s array of restaurants. Where its décor is understated, this “eclectic new Mediterranean” treat pursues the philosophy that more is more where food is concerned.
A Refined Meditation
Recalling the fields of Siena, Splendido’s dining room is a refined meditation on earth tones, with wooden floors, and burnt-orange walls. A cast-iron chandelier in the centre of the room bursts spectacularly through the monotony, and a mirror spanning the back multiplies the room by infinity. The bar, moreover, potentially trumps the dining room. With white marble, dark wood, and wines bottles arranged into pristine pyramids, it is nothing short of sophisticated. The most inviting room, however, is one that can be accessed only by private reservation. The “cellar” (literally: this room houses the restaurant’s 800 wines) is surrounded by a glass-encased wine gallery, but its glowing lights and plush seating transform the traditional dank cellars of yore.
Simple Yet Inventive
While the wines are the most populous of the restaurant’s offerings, Splendido also presents an impressive array of cheeses. The accent of the food is on simplicity, but intriguing mixes provide a burst of new taste. The menu reveals constantly evolving dishes but the tasting menu is a particular favourite, attracting a large chunk of the restaurant’s clientele. It serves everything from Hawaiian big-eye tuna tartar with quail egg and Ossetra caviar to butter poached Nova Scotia lobster to Tunisian octopus with charred eggplant raviolo in a red wine jus and 9-hour wood burning oven roasted Provimi veal brisket with Morel mushrooms. The desserts are equally inventive, the Amedei milk chocolate passion fruit ice cream being just one of many unexpected ingredient co-minglings.
