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Scaramouche Faves?

I'm heading to Scaramouche in a couple of weeks for my birthday dinner. What have people loved on the menu?

For starters it looks like I'll be having salad as there are quite a few uncooked items and I can't eat those right now, but I'm still interested to know what you like in Starters, Mains and Desserts!

Thanks,

TF

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  1. We were there a few weeks ago. There were some starter specials that were excellent, but the octopus on the regular menu was also very good. Of the mains, we also went with specials, but the handmade pasta was perhaps the best of them all. For dessert, it was a toss up between the coconut cream pie and the hidden rose apple kouign amann.

    1 Reply
    1. re: Dr. John

      Thanks Dr. John! Coconut cream pie sounds great. I may have to have two desserts as I was thinking crème brulée!

    2. Their french fries (or do they call them frites?) are outstanding. Among the best that I've had.

      2 Replies
      1. re: magic

        I think they only serve those in the pasta bar (though I am sure with special request the dining room would do so as well).

        As to the OP's request - They do an excellent Foie Gras Torchon app, love the pickled ramps they pair with it. The gnochci app is great (thought a slightly small portion). Their Duck main's are always fantastic, and as someone eluded to, the Pasta main (my wife's favourite) is consistently excellent.

        1. re: Sadistick

          We ate there last week, and I second the recommendation for the gnocchi app. It was fantastic, and probably the single best dish we had that night.

          For desserts, the coconut cream pie is sort of their thing, but I preferred the kouign amann (it was small but absolutely delicious).

      2. If they have 'Venison with Marchand de Vin' Red Wine Reduction. Go for it!! Absolutely amazing!!!

        1 Reply
        1. re: Charles Yu

          Def go for the coconut cream pie.

        2. another vote for Coconut cream pie... especially if you are a fan.

          Unless you can get to Henry's in Boca, there is nothing like it!

          1 Reply
          1. re: kwfoodiewannabe

            I won't be getting on a plane for a while. So I guess I'll have to get the pie at Scaramouche!

          2. Thanks to everyone who has replied so far!

            11 Replies
                1. re: TeacherFoodie

                  I think I remember reading somewhere that you can order / pickup their coconut cream pie for pickup? Is this true and if so how much do they charge for it?

                  1. re: squirms

                    I believe the pie is $35 and yes, order in advance.

                    1. re: millygirl

                      I wonder if you can just buy a slice?

                      1. re: TeacherFoodie

                        If you have dinner there, I can't imagine why not. They are very eager to please so I can't see how this would be a problem but why not just call and ask to get an immediate answer??

                        1. re: millygirl

                          Great - so I can still have two desserts even if I can only eat one! Creme brulee and then pie to go!

                      2. re: millygirl

                        $35.00 is a great deal for a pie that good...

                          1. re: squirms

                            I believe it to be $35 but as I said, best to call and confirm price has not gone up.

                      3. re: TeacherFoodie

                        The pie is worth buying the whole thing (not just a slice).

                  2. We had a nice dinner at Scaramouche Saturday night. Unfortunately for me the amuse bouche was a soft-boiled quail's egg with smoked salmon and caviar and I can't eat those things at this time!

                    For a starter I had a Beef Short-Rib Papparadelle and it was amazing! I would have liked it for my main course too; it was that good! The hubby had the grilled octopus (thanks for the recs) and thoroughly enjoyed. I had a taste and it was very good - I'm not the best judge since I am not a huge fan but he said it was great.

                    For the main course I had the filet mignon. I think I should have gone for the scallops but I felt like having red meat. It was very good but nothing stood out about it. Hubby had the venison and said it was excellent.

                    For dessert we had creme-brulee and coconut cream pie. The pie was definitely the better of the two. I have had better creme-brulee.

                    We both found the service to be kind of cold. I guess this is the norm here. We prefer more friendly service.

                    It was slightly disappointing that nothing was offered by the restaurant as it was my birthday - we went to Jacob and Co in the summer for our anniversary and had complimentary champagne. A nice touch.

                    We enjoyed the meal, but won't return, as we felt that we would rather eat somewhere else at this price-point (like Jacob and Co).

                    18 Replies
                    1. re: TeacherFoodie

                      Why on earth anyone orders files mignon (anywhere) is beyond me. Go for the ribeye! Did you have the CCP at least?

                      1. re: justxpete

                        "For dessert we had creme-brulee and coconut cream pie. The pie was definitely the better of the two. I have had better creme-brulee."

                        There was no rib-eye.

                        1. re: TeacherFoodie

                          Never have Filet mignon anywhere, unless under rare circumstances. If they don't have ribeye, a better cut or a flank or something, you'd be better off ordering something else. Anything else. A rare exception was the triple seared FM at Colborne lane.

                        2. re: justxpete

                          I know filet is well off-trend these days, but great filet does exist. If you can get it aged and well marbled (Cumbraes does it), it's delicious, and I actually think it works really well from more classical French preps and sauced dishes. Are you really going to argue against tournedos rossini or suggest it's better with rib eye?

                          1. re: BigBabyYeezuS

                            Which menu in Toronto is offering tournedos rossini? Does Bistrot92 have it?

                            1. re: foodyDudey

                              No one I know of at present. But it's an illustration of how a good filet works really well with more sauced and composed dishes. TF, how did Scaramouche serve the filet?

                              1. re: BigBabyYeezuS

                                The filet had bone marrow on top and a bordelaise sauce. It was very good - it wasn't the food I was disappointed in.

                                My favourite cut of steak is filet unless I am at a very, very good steak restaurant like Jacob. My husband told me filet mignon isn't foodie-worthy but it is what I like.

                                1. re: foodyDudey

                                  I believe La Croisee @leaside has the tournedos rossini with wild boar steak and black truffle sauce

                                2. re: BigBabyYeezuS

                                  I'll add that the dry aged porterhouse is the classic steakhouse steak, and half of that sucker is filet. Is good filet rare? Yeah, yeah it is. But where it exists, it's extra dope and a different delicious beast from other parts of the beast.

                                  1. re: BigBabyYeezuS

                                    Well marbled FM is a pretty rare find. I haven't bothered trying it at cumbrae's but haven't seen any that warranted trying (which happens to be one of two butchers I shop at). And I don't recall mentioning TR in my previous post - but I think until you've done a side by side comparison you couldn't argue for either.

                                    1. re: justxpete

                                      Order up a whole filet from Cumbrae's in advance for a big dinner and tell them you want good marbling and age. They'll do it for you and it's great.

                                    2. re: BigBabyYeezuS

                                      My all time fave cut is the Pittsburgh Broil, once done by The Hayloft (next to the St Law Centre). It was a baseball sized raw ball, nicely marbled, and cooked with a blowtorch to the outside, raw and delicious inside.

                                  2. re: TeacherFoodie

                                    I go to Scaramouche often enough: half of the people there celebrate something, and if Scaramouche were to offer a treat to all, they'd lose their profit.

                                    That being said, the other half seem to be people who can afford Scaramouche every night of the week.

                                    My own preference is for the Pasta Bar, more affordable and hence it allows me to be there more often.

                                    1. re: Dean Tudor

                                      I will have to add the Pasta Bar to my list!

                                      1. re: TeacherFoodie

                                        ...and my own preference is to avoid the wines which, while well-chosen, have the usual regular Ontario markup. I rather do like the Terre Noble Chilean Chardonnay 2012 at $44, but the retail price is $13.45. Corkage is $35, worth it for your own expensive wine or Champagne.Beer and cocktails are ok too.

                                        1. re: Dean Tudor

                                          I will keep this in mind for when I can drink wine again!

                                        2. re: TeacherFoodie

                                          Too bad about the cool service. Very odd.

                                          I always go to the Pasta Bar whenever I go to Scaramouche, and my service has always been exceptional there.

                                          I am sure it can happen but in my experience at least it seems that dud service there would be the exception and not the norm.

                                          Nuts :S