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Scaramouche - The very best

l
lamaranthe Sep 27, 2010 12:19 PM

We were there on Sept. 29 - Very classy, excellent meal. The confit de canard is something for me to remember for the rest of my life. The staff was very attentive but very discreet. The food was amazing.

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Scaramouche
1 Benvenuto Place, Toronto, ON M4V 2L1, CA

  1. TheDewster Nov 29, 2010 09:20 AM

    I really wasn't impressed by my meal there both in terms of service and food. Exception the coconut cream pie the pastry chef rocks! Best pie ever!

    13 Replies
    1. re: TheDewster
      p
      phoenikia Nov 29, 2010 04:22 PM

      Interesting. I loved my first course, and liked my second course, but was underwhelmed by the coconut cream pie. I left 3/4 of the slice on my plate.

      For me, Scaramouche's coconut cream pie is the most overhyped dessert in Toronto, although I realize many Chowhounds I respect like it, and some love it.

      1. re: phoenikia
        Charles Yu Nov 29, 2010 05:04 PM

        Amazing how diverse the palette amongst us fellow chowhounders can be??!! For me, the coconut cream pie was way too sweet and heavy. I too cannot finish the whole thing!!

        1. re: Charles Yu
          t
          torontofoodiegirl Nov 29, 2010 05:11 PM

          I also concur re: the famed coconut cream pie. I've loved pretty much everything else I've had at Scaramouche, but was quite underwhelmed by the pie. To be fair, I'm not a huge cream pie fan (I only ordered it because of its reputation). Plus, pig that I am, I ate it all anyway, so it couldn't have been that bad!

          1. re: torontofoodiegirl
            t
            Toronto Fastfoodie Nov 30, 2010 04:49 AM

            The coconut cream pie, while rich, is still the best coconut cream pie I have ever had. That, along with everything else at Scaramouche, including the service and food and of course the view, is what makes it my favourite restaurant in Toronto. It has never gotten too commercial or felt the need to participate in a silly food network show and any chef that has come out of there has gone on to great things. In fact, saying that they got their start at Scaramouch is often a selling point for people to visit a chef's work at another restaurant. While nobody's perfect, I defy you to find another restaurant in Toronto that has consistently been this excellent for this many years. And now that the pasta bar takes reservations, even better!

            1. re: Toronto Fastfoodie
              m
              merlot143 Dec 2, 2010 07:13 AM

              FYI -- For those who worship the coconut cream pie at Scaramouche
              http://www.thestar.com/article/858755...

              1. re: merlot143
                m
                millygirl Dec 2, 2010 07:28 AM

                Party poop :)

                1. re: merlot143
                  MandalayVA Dec 2, 2010 07:32 AM

                  It's what the calories are made of, not how many.

                  1. re: merlot143
                    TheDewster Dec 2, 2010 07:44 AM

                    That is not remotely what I was served! Mine had a cloudy white firm jell of coconut with a layer of long coconut shreds on top with the whipped cream on top of that. The crust was coated in chocolate. That photo was totally different from what I was served.

                    1. re: TheDewster
                      Teep Dec 2, 2010 07:38 PM

                      I remember mine was drizzled with dark chocolate. Which was the best part of the pie IMHO.

              2. re: Charles Yu
                TheDewster Nov 30, 2010 05:50 AM

                Really odd I liked it because it wasn't too sweet, what I was served was a wonderful thin crisp crust painted with chocolate, topped with a cloudy coconut jell with shredded coconut on top. Then a rich whipped cream lightly sweetened on top. I don't like really sweet stuff creme brulee is too sweet for me. Must be inconsistency between visits maybe a different person made our desserts. My duck 3 ways was dried out leftovers, the Amarone was over priced and mediocre the appetizer was ok because it had foie gras in it which I love. Service started great and then disappeared altogether had to wave frantically to get noticed by manager. View was excellent but you can't eat that. Wouldn't go back again.

                1. re: TheDewster
                  Charles Yu Nov 30, 2010 02:21 PM

                  Didn't the dessert chef moved to Pangea?

                  1. re: Charles Yu
                    foodyDudey Nov 30, 2010 03:40 PM

                    Which one? Joannes Yolles is still at Scaramouche, but was at Panagea from 2002 - 2008

                    1. re: foodyDudey
                      TheDewster Dec 1, 2010 04:52 AM

                      It was a woman when I was there 2 years ago.

          2. t
            TanglinBoy Sep 27, 2010 12:57 PM

            Do you happen to know name of the the chef who did such a memorable dish ?

            2 Replies
            1. re: TanglinBoy
              d
              downtownfoodie Sep 27, 2010 02:04 PM

              Keith Froggett

              1. re: downtownfoodie
                l
                lamaranthe Sep 29, 2010 09:59 AM

                Do I wish I could get the duck confit recipe... I had it before, but nothing that compares...

            2. m
              millygirl Sep 27, 2010 12:46 PM

              For all those that have been, no further explanation is required. We know exactly what you mean lamaranthe.

              We've never had a disappointing moment there.

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