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Jump

Oddly enough we had not been to any of the O and B restaurants mainly due to the fact we try not to go mainstream. This was an anniversary for us, we were undecided on where to go, and our Son told us we should try Jump. I was sceptical.
We arrived on time and were promptly seated. The place was not busy as we wanted an early seating but it picked up as the evening went on.
Upon being seated we were quickly attended to and had the usual bread and water and menus etc. The bread was very tasty and it came with a tomato, garlic and oil spread. More on the service later.
As a surprise, the chef sent over a couple of warm shooters and smoked salmon on crustini that was both pleasant and appreciated.
Starters were Buffalo Mozzarella Salad and the Seared Wellington County Beef Carpaccio. We shared these two and it was immediately apparent that the Buffalo Mozzarella was fresh. The Carpaccio was very good and the horseraddish creme fraiche was not over powering and complimented it well.
The Mrs. ordered the Truffle Ricotta Gnocchi as a main. Made in house and she said it was a joy to get fresh and the taste and texture stands out.
I ordered the Beef Tenderloin on the Bone that arrives with Gorgonzola Blue Cheese Butter on the top. We shared sides of Sweet Potato Fries, Asparagus and Wild Mushroom Ragout. The Beef Tenderloin arrived cooked as ordered and because I love Blue Cheese, it was a nice compliment to the meat. I will be trying to replicate this at home. The sides were excellent but what JUMPed out was the Wild Mushroom Ragout, they were excellent and good value for the money however money was no object this evening.
For dessert we decided to order the Platter for Two. It came with Soma Molten Chocolate cake, Grand Marnier Creme Brulee, White Chocolate Cheesecake and a scoop each of vanilla and chocolate ice cream. This completed an exceptional meal.
What I can tell you about the service is that it was impeccable. With the Sommelier tossed in for good measure, we had no less than 6 different people attending to our needs.
You will recall from above that this was our anniversary. When I booked the reservation, I mentioned this and the young lady making the reservation asked how many years we were together. Not thinking any of it afterwards.
I hope the photo of dessert comes through as when dessert arrived we were very happy. We would recommend Jump as it has something for everyone.
Dinner plus tip and a bottle of inexpensive wine was $300. Quite reasonable.

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Jump
18 Wellington St. West, Toronto, ON M5L 1G4, CA

 
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  1. Nice review! Sounds like you had a great time (and happy anniversary!). As much as the O&B restaurants are "mainstream", I never hesitate to recommend them because they really do a good job at the whole package. The single biggest thing I appreciate about them (aside from reliably good food) is that they actually TRAIN all of their servers. This becomes apparent even at their casual spots like Oliver and Bonacini Cafe. In a city where good service seems to be a rare commodity, I am grateful that someone cares enough to spend money on training.

    1. Maybe someone can back this up, but I heard that the bread baker from Thuet's is now with the OB group and does all their breads.

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      Thuet
      609 King St W, Toronto, ON M5V1M5, CA

      1. Happy Anniversary! 28 years - wow... you must let me in on your secret. I always recommend the Mushroom Soup at Jump. I believe it's a consumme (no cream) of six different types of mushrooms. And it's delicious!

        1. Over many years working in the financial district I've had many a great lunch and dinner at Jump, and would not hesitate to recommend it. The service is wonderful, and wecoming, and very willing to accomodate unusual tastes. My only complaint is the noise level - but all "hot" financial district restuatants are like that. If you can afford the extra cost, and can book way in advance, you can get supreme comfort and pampering and you will not have to yell at your dining companions - the pinnacle of O&B experience is at Canoe.

          1. I stopped off here for a quick bite at the bar before my flight back to Boston this weekend. Even though I used to work around the corner in my TO days this was my first time trying it out.

            Ordered the Jump Fries, Short Ribs and Sliders. The Fries were perfectly crispy, short ribs tender and had a decent flavor and the sliders were excellent (actually some of the best sliders I have probably had). Overall very good bar menu and good place for a quick bite.

            My one complaint is the bartending. I ordered an Old Fashioned and the bartender didn't know how to make it, so asked me the ingredients and said if it wasn't made well he would make something else for me. Now for his first Old Fashioned he did a pretty good job (and he was a very nice guy)

            I guess I just don't understand how a bartender didn't know how to make a very classic cocktail, but in all fairness I have given up ordering OF anywhere other than the Library Bar and Sidecar in TO, because I usually end up getting a super sweet cocktail with way too much fruit and sugar.

            Overall though I would definitely go back, order a beer and grab another bite if I am in the area again.

            1. Are there any dishes on Jump's current lunch menu that CHs would recommend? http://oliverbonacini.com/OliverBonac...

              Has anyone tried the Thai Glazed Atlantic Salmon or Grilled Calamari?

              7 Replies
              1. re: prima

                Oliver/ Bonacini serves atlantic salmon?? Yikes, i thought they would be more informed on their fish choices.

                1. re: phisherking

                  phisherking, I realize Oceanwise http://www.oceanwise.ca/seafood/salmon and Seafood Watch http://www.montereybayaquarium.org/cr... tell people to avoid Atlantic salmon, but it seems that's the main variety of fresh salmon that's available in TO right now. It's on the menu at Chiado, and I'm pretty sure it was a daily special when I was at Rodney's by Bay, which leads me to think the product is high quality, even if various Aquariums have a problem with the way it's raised or caught.

                  While I realize the open net thing isn't ideal, and that farmed salmon can hurt native populations if they escape, I'd still much rather eat Atlantic salmon and other farmed Canadian fish than tilapia, basa, farmed tiger shrimp or other imports that might have large populations, but have likely been fed antibiotics that are illegal in Canada, while swimming around in suspect waters.

                  I'm sure everyone at O + B is aware of the issues re: Atlantic salmon, and the reason they're serving it at Jump is that people in Toronto want to order salmon, whether it's Atlantic or not.

                  Have you seen fresh Chum, King, Sockeye, Coho or any other varieties on any menus in TO? I noticed Sockeye salmon is used in the current tasting menu at Canoe http://www.oliverbonacini.com/OurRest... , but I haven't seen it on other menus recently.

                  Please post any fresh Non-Atlantic salmon sightings, everyone. ;-) I'm getting sick of seeing Black Cod/Sablefish on what seems like every menu lately.

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                  Canoe
                  54th Floor TD Bank Tower, 66 Wellington, Toronto, ON M5K 1H6, CA

                  Chiado
                  864 College Street West, Toronto, ON M6H 1A3, CA

                  1. re: prima

                    I've pretty well figured out that other than going to a restaurant like Malena, the only way I am going to get fresh sustainable wild fish is by buying it myself and cooking it (which is pretty easy).

                    Aside from the antibiotics, etc. that farmed fish might be fed and the possible suspect waters, one of my other beefs (no pun intended) is the dyes that fish (mainly salmon) are fed in order to provide the colour the fish farm wants them to be. They actually have a colour wheel of different hues of orange to red that the fish farm can select from (similar to a Benjamin Moore paint wheel)!

                    My other (bigger) beef is that farmed fish is notoriously low in omega-3, which is one the main reasons for eating fish. In fact, Consumer Reports found that farmed tilapia had almost no omega-3. This is because farmed fish have a very low diet of krill, which is where they get the omega-3 from in the wild. You need to eat omega-3 from fish because it is readily bio-available, unlike omega-3 from flaxseed, flaxseed oil or animals that consume that, which is of a type that we can hardly even convert into a useable form in our bodies.

                    (Tip: Sardines, available in tins, have very low concentrations of pollutants, are wild, and are very high in omega-3. A couple small cans a week are an inexpensive, quick and safe way to get the omega-3 your body needs.)

                    1. re: Flexitarian

                      I didn't realize that farmed tilapia was so low in omega-3. One more reason for me not to eat any. ;-)

                      Pangaea, Scaramouche, Splendido, Starfish, Niagara Street Cafe, Marben, Le Select, George, Epic, Beast and several other restaurants in TO also follow Oceanwise's guidelines, but most of those restaurants are focusing on black cod and halibut, with a few restaurants also offering branzino, sea bream, striped bass or char. Few of the Oceanwise restaurants seem to be serving sustainable salmon. Maybe I'll just have to start eating more sustainable char.
                      http://www.oceanwise.ca/partners/rest...

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                      Pangaea
                      1221 Bay Street, Toronto, ON M5R 3P5, CA

                      1. re: Flexitarian

                        Sardines in tins! I eat them at least once a week. They are a great snack on multigrain toast, with some greens. For those who are squeamish - sardines are now available skinless and boneless - I recommend "SABORdoMAR" - Portuguese Sardines - in vegetable oil. Available at Metro (used to be Dominion).

                      2. re: prima

                        bought some beautiful fresh chinook salmon (BC) from diana's last week. I think it was farmed... but there are debates as to which is better- farmed vs. wild- both having pro's and con's. Maybe they would divulge if they supply any of TO's finest with it. The reason that many people use Atlantic salmon is the relatively cheap price. BTW many restaurants still serve chilean sea bass... and despite what Whole Foods says, it is still very much red flagged.

                        1. re: phisherking

                          Thanks phisherking. Good to know Chinook salmon is currently stocked at Diana's. Sounds like you got some good stuff ;-)