My cousin Jocelyn told me about Böehmer restaurant on Ossington after she saw a review of this restaurant on TV not long ago. At first, I wasn’t overly excited about this place because there are so many “to-try” restaurants out there already. It wasn’t until I walked passed this stunning restaurant on a warm summer evening that caught my undivided attention and within that same heartbeat, I immediately added this restaurant (and bumped it up to the top) on my “must dine at” list.
The restaurant space was transformed from an aircraft engine rebuilding garage to a large and airy dining area that was warmly and brightly lit by large beautiful wooden chandeliers. The original concrete floors along with the recycled wooden tables and chairs added an “industrial chic” which written all over the place.
The “recycle” or “environmentally responsible” theme doesn’t stop with the décor. The menu featured many local seasonal produce. Even their distill water was “environmentally positive”! And yes, they use their own branded water jugs!
To start, we ordered a couple of cocktails. I ordered the Ramos Gin Fizz and Jocelyn ordered the Rose Bloom. The Ramos Gin Fizz was made with Bombay Sapphire Gin, orange blossom water, lemon juice, lime juice, cream, egg while, vanilla syrup and a soda water float. The Rose Bloom consisted of Grey Goose Vodka, Lillet Blanc, rose petal jam, fresh raspberries and egg white.
Unfortunately, neither Jocelyn nor I were overly impressed with the cocktails. The look of the Ramos Gin Fizz wasn’t appetizing at all which basically resembled a glass of foamy milk (hence the absence of any close up shots of the drink). And it tasted like a glass of orangey milk (not pleasant to drink at all) which might make Boehmer’s rendition of Gin Fizz the last one I have have ever again! The Rose Bloom was okay – it wasn’t anything to write home about. I don’t know, perhaps I’m spoiled by the cocktails at Sidecar on College.
For an appetizer we decided to share the Quebec pan-seared foie gras on top of Maple glazed matzu apples with Blackcurrant puree.
I personally prefer the pate version of foie gras better but if you’re a fan of pan-seared foie gras then this appetizer definitely would not disappoint. The exterior was perfectly caramelized with a melty center that literally melts in your mouth. The maple glazed apple was also a great complement to the foie gras and it helps to cut the fattiness of the dish.
For main, I ordered the Victoria Gin marinated Muscovy duck breast with root vegetable cake, sautéed spinach and finished with a Niagara peach vinegar jus.
This dish was delicious! The skin on the duck breast was nice and crisp but didn’t feel overly greasy as you might expect from duck. The meat was perfect cooked to medium rare – tender and juicy. The peach vinegar jus was absolutely divine.
Jocelyn ordered the Canadian Bouillabaisse with lobster, scallops, halibut, little neck clam, yellow perch cooked with saffron, summer vegetables and garlic chives.
This dish was equally as scrumptious. The broth was infused with lobster flavour and they certainly didn’t skim on the amount of seafood!
Overall, I would recommend Böehmer for the ultra cool ambiance and the delectable foods. For cocktails, you’re probably better off going somewhere else. I personally would recommend Sidecar on College.