Restaurant
Lumière
October 9, 2009
Over the past year, executive chef Dale MacKay has carved out his own fine-dining niche, creating (with Daniel Boulud) and executing some of the most imaginatively conceived and beautifully presented food in the city. The starter of grapefruit-cured hamachi with caviar, cucumber, and radish is impossibly delicate, and the uni-crusted halibut with asparagus, chanterelle mushrooms, and black garlic is a deeply flavourful triumph. The tasting menu is a parade of tiny dishes (beginning with the Lilliputian amuse-bouche) that add up to an exquisitely satisfying evening. The room itself exudes special-occasion intimacy, a feeling accentuated by the lush carpet and padded seating. After the major renovation undertaken in 2008, and under the direction of M. Boulud, Lumière has emerged an even more polished jewel in our culinary crown.
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