Restaurant
Cru
October 9, 2009
Cru’s quiet elegance serves as a soft and subtle backdrop for chef Alana Peckham’s award-winning menu. Small plates let you sample a little bit of a lot; favourites include smoked albacore tuna with beets, truffle vinaigrette, and crispy shallots, and the Syrah-braised short rib with a comforting bowl of mac and cheese. At $42, the three-course prix fixe is a steal, especially when your choice of main dishes includes perfectly seared halibut with morel mushrooms or beef tenderloin drizzled with a mushroom-Merlot jus. Owner Mark Taylor’s flavour-coded list of wines, with its sizable by-the-glass section, is wonderfully approachable.
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