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Brewing beer, curing meat, or making cheese?


antifoodie Sep 12, 2007 07:01 AM

Planning on going to starfish on friday, has anyone been recently, I heard the chef has left, Martha, so just wondering if it is still the same quality or it has suffered....


  1. OnDaGo Sep 12, 2007 07:55 AM

    The new chef was the lunch chef, he was promoted. He has worked tehre several years and I have never heard anyone complain about the quality of the lunches in fact he is the one who did their fancy "fish & chips" that everyone raves about.

    I do not think you will be dissapointed...

    1. Davwud Sep 12, 2007 07:58 AM

      For me, a place like that is gonna be more about the fresh ingredients than the chef.

      The former lunch chef has probably made everything on the menu anyway.

      Should be great.


      1. Charles Yu Sep 12, 2007 03:39 PM

        Were there about a couple of weeks ago. The cooked food was as good as ever. Had the pan seared/roasted Florida black garoupa with creamed corn ravioli and chanterelle. The fish was perfectly cooked and the sauce was heavenly. I also had a West coast vs East coast oyster tasting. Now that it is September, you should call to see whether the 'flats' have arrived. French Belons and Irish Gallway...etc. Yum!!!!!!!

        1 Reply
        1. re: Charles Yu
          skylineR33 Sep 12, 2007 08:20 PM

          Yeah, they have the Irish Gallway tonight, just returned and really enjoy the dinner.

        2. j
          jinxed Oct 10, 2007 02:41 PM

          Going to go soon. Anything specific on the Starfish menu that I *must* order? Everything sounds good...

          The brinier the better, but I always forget which ones I enjoyed. Suggestions on which oyster plate I should try?

          4 Replies
          1. re: jinxed
            cybergod Oct 11, 2007 04:05 PM

            Ask the shuckers what's showing best on the bed and they'll put together a nice mixed plate. If you like briney: if they have the Gallway Flats and Clarenbridge Irish oysters definitely check them out. And Colville Bay oysters from Souris Bay in PEI are great (more earthy, briney qualities than your typical Malpeque). Olympias from the West Coast are also great.

            I agree with Charles that the fish dish with corn ravioli and chanterelles is great. They've been changing up the fish with the dish based on what's on offer and what's freshest.

            1. re: cybergod
              Charles Yu Oct 11, 2007 08:22 PM

              'Tis the time for French Belons and Fin de Claire!!!

              1. re: Charles Yu
                estufarian Oct 11, 2007 08:23 PM

                Can you email me please (see my profile). I have an off-topic thing that doesn't belong on Chowhound as it could be deemed "commercial".

            2. re: jinxed
              Davwud Oct 11, 2007 06:35 PM

              We split a bowl of BC mussells when we went and they were fantastic.


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