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Fontina Fondue at Reds

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I often end up at the bar at Reds with colleagues on Friday evening for a glass of wine at the end of the work week. The menu has recently changed with the new chef and we were somewhat put out when we first looked at it a couple of weeks ago as it doesn't seem to have items that are good for sharing which is our usual habit. However, the bartender encouraged us to try the cheese fondue. Made with fontina rather than the gruyere and emmenthaler I've had in Swiss fondues in the past, served with pieces of bread, apple and olives. Excellent with a bottle of red on a cold winter's evening and an interesting diversion from typical bar food offerings found downtown.

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    1. Chef Michael Steh, formerly Sous Chef at Splendido

      1. The new chef is Michael Steh. Reds got quite a good review by Joanne Kates a couple of weeks ago.

        I haven't dined in the restaurant since its renovation and re-opening, but I did attend the re-launch party a few months ago, and the hors d'oeuvres, miniature versions of actual menu items, were inventive and very flavourful. I've been meaning to return, just haven't gotten around to it.

        Here's the website
        http://www.redsbistro.com/home.html

        1. Oh, I was confused there for a moment...I thought perhaps Steh was replaced.

          1. been there once, nice place, might head over and try that fondue!