We've never eaten at a culinary school before so we thought it would be a fun experience! We got lunch here at 12pm on a friday and the restaurant was completely empty except for us and one other table. The food was very good! I was very satisfied and thought it was all delicious. We got the Duck, the mushroom fettuccini, and the chocolate tart for dessert. Tloved all of those and would highly recommend. I'm not usually a fan of fettuccine but this was really rich and flavorful but not too creamy and fatty. The duck was really well prepared as well, I was really happy with it. We ended up practically licking our plates clean! I was hesitant about getting the chocolate tart at first because it sounded too chocolate-y, but it came with caramel sauce in the side and a vanilla ganache on top which really balanced it out. My only complaint was that even though the restaurant was completely empty, our food did take quite a long time. They gave us a complimentary bread basket which was nice but the food took far too long that I can't imagine coming during dinner or a busier time. All in all i enjoyed it! But not sure if it was worth the cost and if l'd do it again. I probably might! read more

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The Chef's House is an interesting Toronto restaurant. I's where the hospitality and culinary arts students from George Brown hone their skills (under supervision) to get real life experience at working in a restaurant. As a customer, you benefit from reasonable Financial District price points and unhurried sitting times. Things are "old school" as we're treated to a fulsome complimentary breadbasket containing a decent sourdough, dry whole wheat bun, and crackers. Served with citrusy whipped butter and a porcini purée it tides us over until the appetizers arrive. I found the dressing on their charred broccolini salad ($14) too heavy, especially since it's served on a bed of cauliflower purée that already adds tons of flavour to the greens. Still, it's an ideal winter salad since the charred broccolini and cauliflower are warm and adds a hearty touch to the radicchio, baby kale, and pumpkin seeds. When ordering the sea bream grenobloise ($26) you'll need an appetizer as it's a light main. The fish was cooked well - the ideal flakey flesh and crispy skin combination. And while the Swiss chard was too salty on its own, it worked when combined with the neutral potato. If anything, I wish there was more than one roasted fondant potato as it was creamy and delicious. The sauce in the sticky toffee pudding ($12) had a slight boozy taste to me but seemed lost on the rest of the table. And while it's a satisfying rendition of the dessert, it'd be better if the cake incorporated more dates so it's stickier and the sauce a touch thicker. In a city of $20 cocktails, the Chef's House $10 price point makes it a great place for drinks. They offer 8 classic cocktails and glasses of wine ranging from $8 to $11 so you really don't need to worry about visiting during happy hour. Just be mindful of the time of the year as the restaurant closes during school holidays and breaks. A small risk to take for an establishment tied to a college. read more

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INCREDIBLE!!! The food was very fancy, substantial and delicious. Service was very nice, but it was a bit hard to get their attention when I needed something. Desserts were real winners, I'll come back for that crème brûlée before they change the menu. The place has a lot of natural light and big windows and tables have a lot of space between them and you can see the whole kitchen. Only took pictures of dessert because I dug in too quickly on the main read more

The Chef's House - Créeme brulee - Canadian (New) Near Me - Toronto, Ontario

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Here culinary students showcase their skills. The dishes are thoughtfully prepared. It's truly inspiring to see these students practice their craft, and the quality of the food is a testament to their dedication and hard work. What I particularly love about Chef's House is the opportunity to be part of their' journey. It's exciting to witness their growth and development firsthand. As a customer, I appreciate the effort and passion they put into every dish. So a little patience and encouragement go a long way. Dining at Chef's House is not just about enjoying a meal, but also about supporting and celebrating the next generation of culinary talent. read more

Had a great meal here on Valentines Day. This is part of George Brown college ( so staffed by students) but the food is top notch. Very reasonable prices as well. Service was very attentive. We had the - Sunchoke soup - Smoked salmon Appetizer - Beef short rib on polenta - Sea Bream with Fondant Potatoes - Chocolate Creme Brûlée - Meyer Lemon tart. Very reasonable wines on offer - many from Ontario wineries. Meal was fantastic. The short rib in particular was a big hit. Note that Meyer lemon is not so tart as usual lemon. It was good but I prefer normal lemon. Love the modern vibe of the restaurant. They really look for feedback from their patrons. Tips all go toward student bursaries and support. read more

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What a great concept, to have students run a restaurant. Bring on delicious food with a lower price tag because this gives students a chance to work in the kitchen and on the floor! I'm in on giving students experience and in for cheap foods =). Came here for the winterlicious menu and might come back for more another time! Malt Glazed Smoked Salmon - Felt like a deconstructed smoked salmon bagel. Crème fresh - cream cheese, cracker - bagel, smoked salmon - well smoked salmon. All in all was presented well and tasty! Chicken Pibil - Felt like a deconstructed taco, please refer to pictures. Chicken was friggin delicious, super flavourful and tender. Meyer Lemon Tart - Felt like a typical lemon tart. A little too delicate on the flavours ie. Kumquats could be candied more. Meringue could have more bergamot aroma. In all, lots of room for improvement. But at the same time, the experience was great! Service was fast and nice. They also gave us two types of bread, wished the focaccia was a more bouncy, but it smelled heavenly. The churned butter was okay, but felt like they could have done more to it. Would come back again to try another menu. read more

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Haven't been back here in years and it's good to be back for dinner. My fiance has never been and thought it was a good idea to come here for our anniversary dinner since I have always told him good things about this place. They use to offer 2 or 3 course menus for a fixed price and now I see it's just al la carte which was still fine. We decided to grab two mains and a dessert plus drinks which consisted of the peri peri chicken, steak +frites and a carrot cake for dessert. Food was delicious and had a lovely presentation. It's nice to see the students from both FOH and BOH running the restaurant, it's a great learning and fun experience. read more

The Chef's House - a piece of cake on a plate - Canadian (New) Near Me - Toronto, Ontario

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Excellent service! I never seen a server that is so polite. She is very friendly and always give a big smile every time serving me. I love the salad with papaya and crispy yam stick. It is good to have some soft/ crunchy starter. The main dish is also yummy. The stew beef is perfectly done. My sister ordered seafood risotto and it is good. It is quite quiet in the restaurant. The guests are spread out evenly. Washroom is in the basement. There is a private room near the washroom. It is clean. There is street parking nearby. Highly recommend to have good food with lower price that other similar grade of restaurant. Looking forward to go again in summerlicious. read more

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I would recommend for Winterlicious as it was nice to try for the price of $35 for three courses. It is a unique experience seeing the students at work and trying new things, although overall it was not extraordinary food. Food - Some items were outstanding such as the complementary bread and the soup appetizer. The main dishes we tried were the falafel dish and the sea bass dish - both were good although nothing extraordinary. The desserts were a hit or miss - some were good, others we didn't like. The appetizers were good but nothing special. Overall the portion size was small and you may leave hungry. 1 pt dock in rating is because after a 3 course dinner, I was hungry in about an hour. Ambiance - I liked being able to view the chefs at work, it was a cool experience. Service - our server was really nice, although we did wait 45 minutes before getting our dessert and tables who ordered after us got their desserts first. read more

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This restaurant has always been on my bucket list and I have no idea why I haven't been here sooner! My friends and I booked a reservation on OpenTable 3 weeks ago for 5:30pm on a Tuesday night. Best decision ever because it was right when they opened and it was not busy whatsoever, which made the experience even more enjoyable. This restaurant is all run by George Brown students, from the server to the chefs...it was an incredible experience. The menu had so many options for appetizers, mains and desserts. They had a great drink selection and after meal beverage menu. As this is a learning kitchen, there is a tv to showcase how the food is prepared and it is an open kitchen. It was the students second service and the food was incredible. Every meal and taste was delicious, seasoned to perfection! The quality and quantity of the food and cooking beats a lot of restaurants in Toronto and I'm surprised at how it's rated on Yelp! For the price and the amount of food, you are getting a great value. read more

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What a sweet little place!!! Five stars not because of wonderful gourmet food, but because it's a teaching restaurant. Very cool surroundings. Students from George Brown College work there, learning the trade. They fawned over us like crazy. Yes, there were people coming to the table to check and double check our order, and their open hours are a little weird, but they all hustled and smiled and treated us very well. I had a nicely made Mai Tai since we were just taking a break from shopping. The table bread was great, with good garlic butter and a roasted red pepper sauce for the bread. Entree options looked limited but quite interesting. Give it a try. Have a meal or a snack or a drink and help someone learn to be of service to others. Prices were quite reasonable too!!! read more

I never had the opportunity to visit Chef's House before the pandemic, but having frequented its Marketplace a few times, I'm glad it's found a way to adapt. Thus far, I've tried their hot lunch speacials, cold takeaways, bake-at-home pizza, apple cake and shake and from this list, the latter three were the clear standout for me. Honestly, where else in Toronto can you get a quality gourmet pizza for $10, which also comes with creamy garlic dip? Out of their 3 pizza options, 2 are also vegetarian----mushroom pesto and margherita, for which im thankful! Another item im absolutely in love with is their apple cake, hands down probably one of the best cakes out there in my humble opinion. So much apple and such a tasty topping, drizzle and crust. What else can one ask for? Please get yourself one of these! Finally, at $5 their spicy mango shake is not fooling around, neither with your wallet nor your tastebuds. As someone who eats pretty spicy, this beverage has a real kick and still stays refreshing thanks to the sweetness of the mango, also a must-try in my books. In short, whether you're looking for a drink, a dessert, or a meal, or allof the above, chances are you'll find something at Chef's House without breaking the bank or compromising quality, truly an amazing spot for good food and good value. read more

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I finally got a chance to come down and try the winterlicious menu at the chefs house. I got the three course option, which was a lot of food and the presentation was beautiful. What I really liked was that you can combine items with the winterlicious menu and the featured chef menu. I wasn't I really wowed by the winterlicious menu this year as I had the smoke salmon as an appetizer and the grilled pork chops for my main dish. However from the featured Italian menu by Jason I really enjoyed the dessert, the Butterfly Pea Blossom Gelato, Ricotta Cake, with Gooseberries. I thought it was unique and enjoyed every bite, thought the flavours really paired well. Check them out when your in the area and sad that winterlicious is over this year. read more

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Awesome experience! So this is a restaurant that features George Brown college culinary & hospitality students. GBC is known for producing amazing chefs, so this a cool chance to experience them before they make it big. We had day 1 of the hospitality students serving us, they were visibly nervous, but extremely friendly. They also had a great manager guiding them who would come over and help them explain dishes. They had two dinner prix fix menus each with two i options: 3 or 4 courses... 3 courses- $35 4 courses- $41 The second menu was a menu featured by one student. ( menus change weekly) There were 3 of us and we tried both menus & everything was delicious. Wine menu is so well priced, I can't complain. Cocktails were about $9 each, wine was $10/glass. Bottles ranged from $38-60 which is cheap for king st. If you like good food, it's a great place to check out. read more

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A for effort, 3 star for overall food quality and experience. I was really excited to come to a restaurant run by a culinary school as my other experiences with similar institutions in other cities have all been stellar. I love the idea of school program run places where students can get a taste of their profession and obtain real life experiences. The value for lunch was incredible - $25 for a four course meal. I got 2 appetizers (cured meats plate - soso selection, meh presentation; beet salad - yummy!), a main (osso bucco - way too large of a portion for me, unappealing presentation, pretty good taste-wise) and a dessert (rice pudding tart - yummy, but it looked like it's been sitting around for too long). I also tried a sticky toffee cake where the butter rum sauce was absolutely amazing. The featured chef was from the Italian cooking program, and it was great that I was able to mix and match the regular menu with the featured dishes from the chef. The service was distinctly student, but I didn't mind too much. What I mean is that a few details of fine dining were missed. For example, the drinks didn't come until after the appetizers arrived, a server took away my fellow diner's plate while she was still chewing on her last bite without asking her if she wanted it gone, lots of shaky arrangements of the table setting when presenting the food, another server didn't know what the 'whitefish' was when asked (he said it was salmon, but we later found out it was actually trout), and the list goes on. However, the general politeness, eagerness to help, and attentiveness was very much noted and appreciated. I'd definitely recommend this place for an interesting time and for the great overall value. read more

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I went here for the first time last week for dinner with friends. The restaurant is run by the Chef students of George Brown College. The menu is pre fixe consisting of a starter, main and dessert. I am basing this review on my menu choices which were as follows: STARTER: Seared Scallop on a bed of diced tomato with a side consisting of pressed melon with beet sorbet. - The combination of hot and cold was brilliant. Flavourful and fresh. Five star presentation MAIN: Grilled fish on a bed of cous cous with vegetables - Fresh fish grilled perfectly, complimented nicely with the sides. DESSERT: Rhubarb mousse cake - I was expecting a more distinct rhubarb taste but it was more like a strawberry shortcake. The cake was moist and perfectly sliced. I enjoyed it irregardless. The service from the moment we arrived to when we left was fantastic. The server was professional, friendly and extremely knowledgable of the food they were serving and also the local wine selections. A evening enjoyed by everyone. Can't wait to go back! read more

Decent. It is a teaching restaurant of George Brown College. So the food service is a on a slower side, and the server was a little awkward, but very enthusiastic and welcoming. what was actually more awkward is a supervisor coming to our table to critique her beer pouring skills. :) We went for summerlicious, and the food was good. I had salmon ceviche, which I enjoyed a lot, smoked trout main and almond blueberry tart. The tart was slightly chewy but I still enjoyed it. This is not the place for super special occasion but if you want a decent food and also to give students an opportunity to learn, that is a good place to go to. read more

I don't understand why this place doesn't have a higher rating. This is wonderful restaurant in the heart of Old Toronto with good food, you can't even tell it's a learning place for culinary and hospitality students! We had a four course meal with entrees of roasted chicken leg and pork loin. Our appetizers were just...blah. I had caramelized onions in a tart and a cold cauliflower salad. Meh. However... My chicken was cooked perfectly, with a crispy skin and tender, juicy fully cooked middle. The chicken was so good, it was like it started melting as I started chewing. It sat on top of a bread pudding slice, that was a sweet compliment. The pork loin was cooked the same, except it was wrapped in puff pastry (I think) and was soft and tender, but still fully cooked. The students who cooked our meal really deserve a round of applause. Our waiter was polite and prompt. He was very professional and always checked up on us - filling our waters (without asking!), asked how we liked our food, and even gave us a heads up on when our next dish would be coming up. Too good. The menu is probably going to change soon, so I would recommend getting the roasted chicken entree and for dessert, STICKY TOFFEE CAKE! This cake is life! So moist, so not too sweet, with a little kick of spice and ginger..UGH! SO GOOD. read more

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Lovely to have a decently priced training kitchen in the downtown core. George Brown Students are the cooks and servers and the food is always well prepared given the Chefs/professors are overseeing everything. read more

Good concept restaurant where the culinary and hospitality students of George Brown College cooks and serves you. Great opportunity for the students to hone their skills and gain valuable real life experiences. The dining experience can either be a hit or miss depending on the students on shift. The pricing for the prix-fixe dinner courses were amazing. Three courses for $41 or four courses for $47 (additional appetizer or dessert). Decent wine selection at various reasonable prices. My recent visit was a somewhat not memorable as what I experienced in the past. The hostess was soft spoken upon me entering the restaurant as I told her I had reservation. Luckily the restaurant is small, so I noticed my friends immediately and seated myself. Although friendly service, the server at our table was also soft spoken and we had to ask him to repeat himself numerous times. Perhaps he was nervous or having a bad day, but he didn't seem to want to be there. We ordered a bottle of white wine which was not chilled enough, so it had to sit on ice for a while before we poured our own wine. Not once did the server refilled our wine glasses and even took our glasses away when we still had wine left in the bottle - an absolute no-no in the restaurant dining experience. One should always check to see if there's any wine left in the bottle before taking away the glasses or offering if we needed more wine. The amuse bouche that was served wasn't described to us, but we managed to flag someone down so they can explain what it was. The appetizers and mains were delicious and flavourful. Salmon appetizers was very fresh tasting and calamari was cooked lightly, but could use a bit more colour. The lamb was cooked to a good medium which made the meat quite tender and very tasty. The sea bream was cooked beautifully and was fresh and flaky. Plus everything was presented nicely, almost too nice to eat. The only concern was the desserts which didn't seem fresh. I had the black plum tart which seemed like it just came straight out of the refrigerator, would have been nice if it was warmed up a little. My friend had the carrot cake which was a bit on dry side. Another friend had the cheesecake which was nice and fluffy, but a little on the smaller size compared to the other desserts. Also, the server didn't offer us any coffee or tea until after we completely finished the desserts; luckily for us no one at our table wanted any coffee/tea to go with desserts or else they would have asked for it when the desserts were served. Overall, it wasn't a terrible experience, but the service could use some improvement. The Chef House is definitely a good restaurant to support the future chefs and hospitality service in the city. read more

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Checked this place out for Winterlicious and I really liked it. I love how the students get a hands on experience because that's how you learn, not from textbooks but from experiences. Sure the service was not stellar but you have to come in knowing that they are going to make mistakes so be understanding and patient. I would definitely come back and show my support, here's to the future Chefs and servers...best of luck! Cheers read more

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First time here with some classmates celebrating the completion of our program. Most of our group arrived a half hour early of our reservation but the staff and students were still welcoming regardless. For this week there was an additional menu designed and created by one of the current Italian post-grad students, all of whom having recently returned from their international placements in Italy. So it was nice to be able to choose from the special weekly menu in addition to their regular lunch menu for the current season/semester. I had the house cured trout gravlax with honey mustard sauce and shoestring potatoes for my starter which I found to have a nice fresh taste, the acidity of the dressing balanced the savoury salmon very well. For my entrée I had prosciutto wrapped filet of pork with hollandaise sauce, fingerling potatoes and asparagus. The pork was perfectly cooked and I thoroughly enjoyed the delicate balance of the creamy hollandaise combined with the acidity of the balsamic vinaigrette which complemented the pork wonderfully. For dessert I had the hot-house rhubarb tart with sour cream gelato and raspberry coulis. While initially unsure of the concept of sour cream gelato I went with this choice because the sound of the rhubarb tart and raspberry coulis had me sold and neither of those two aspects disappointed me. However, I absolutely loved the sour cream gelato and found it simply divine, possibly even the best part of the entire dessert especially when eaten together with the raspberry coulis. Lastly the servers (and their uniforms!) were great too. read more

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Completely useless! What good is a "restaurant" that has tables available, food and staff ready in the kitchen, but decides to turn the customer away because "we are having a small class today"? They should be serving food for free in that case! And they owe me a lunch hour now! read more

A strong 4 1/2 stars. A group of 4 ventured into the city and decided to give this place a try. We made reservations online a few days earlier based on the on-line menu, which unfortunately, was not the menu presented to us when we arrived ( I was really looking forward to the Korean Short Ribs). We arrived on time and were seated immediately. Our waitress arrived shortly thereafter and took a drink order. The menu (for lunch) is pre-fixed..so you can order 2 courses for $20 or 3 courses for $25. All of us ordered the 3 course meal. Appetizers - 3 of us ordered their Kale and Swiss Chard salads. It was very good and lightly dressed...plating was excellent. 1 person ordered the butternut squash. She described it as "flavouful" and something she would order again. Main Course - I ordered the "Power Bowl", a mix of nuts, fresh and dried fruits, kale, bulger and chicken. It was a very interesting combination and the only complaint I has was that the chicken had skin on it, but as I don't like chicken skin, that was my issue, not the chefs. 2 people ordered the mushroom ravioli....they loved their meal and finished every piece on their plate. Person 4 ordered the pork shoulder Cassoulet...she cleared her plate as well and was impressed with flavours. All were played perfectly. Dessert - 2 of us ordered the Pear. It had a lovely red wine sauce and a small deep fried mascapone accompaniment. It was fantastic. 2 people ordered the hazelnut mousse....and were very happy with their choice. Our waitress was excellent...she regularly checked on us and was friendly....smiling and engaging. The loss of p1/2 point was only due to the mix up when each course came out. The butternut squash soup was placed in front of me (I ordered salad) ...so we switched it ourselves. Also, when main courses came out, 2 people had the wrong plates put down in front of them. Great place for lunch and would recommend. read more

It seems like every week there's a new Groupon for The Chef's House, so I finally bit the bullet and bought one. We arrived about an hour prior to our reservation and were given what I can only assume is the worst table in the house. (It was way at the back by the stairs to the washroom and the bar.) I'm not complaining about this, though, since they certainly didn't have to seat us until our reservation. Anyway, I decided to start with the Pan-fried Sardines (Sicilian Salsa, Crispy Cinnamon Onions). The sardines themselves were the clear highlight, as they were cooked very well and were very tasty. The "Sicilian salsa" didn't fare quite as well, since it consisted of a whole bunch of veggies that didn't really cohere very well. It just seemed like a random assortment of carefully-cut vegetables that were placed atop the sardines with little thought as to how they were merge with the whole dish. I had a similar complaint with my main, the Seared Kingfish (Coconut Curry Sauce, Mango Chutney). Again, the fish itself was cooked very well but all its accompaniments just felt as though they'd been randomly thrown onto the plate because they looked good (rather than how they complimented the protein). Dessert was Peach Upside-Down (Basil Crème Anglaise, Cardamom Ice Cream) and it was fine. My biggest issue with this one was just how big it was. It was an unreasonably oversized portion that left me feeling sick afterwards, since I did finish it (on account of I'm a pig). The Chef's House is a decent restaurant that charges way, way more than it should. I like the idea of supporting students, but the place is charging an amount similar to that of most restaurants, and that's unwarranted and unreasonable. read more

The service and food was excellent. We ordered grilled shrimp appetizer, power bowl, mushroom tortellini and vegan chocolate cake. Everything was tasty. I was impressed how the power bowl was layed beautifully, too many restaurants pile up ingredients which can make it look too heavy. I wanted to visit this place for a long time, but never felt I could afford it. But lunch was very reasonable, 3 course was only $25. The students don't make money from their work, but they earn tip, I gathered, which made feel tip generously. read more

Good food packaged with awesome service! I am very proud of the George Brown Students! I booked a table for 16 and the servers took care of us very well. Despite of the small mishap of over cooking a couple of beef skirts, they took it back eagerly replacing the entire dish. Duck Confit Rillette - AWESOME! It was my favourite dish of the night (not considering dessert). Duck + duck liver + duck fat = oh my goodness! They also serve it in a very cute baby pot. Beef Skirt - The cut of the meat is tough to begin with, so I think they could tenderize the meat first, but the flavour is phenomenal. I want that recipe! Chocolate Souffle - *drool* The texture it's something between a spongecake and mousse. It's like a bouncy castle! It's delish! The best thing about this place is that the menu never gets old. They are always changing things up. read more

If your into getting a good meal, at a fair price than this place is a great idea. The students at George Brown do what they do best....well try to at least...and that's cooking! Remember, they are students! The restaurant itself just moved into the new location on King St. With an open aired, street level location. The food is created through the desire of the students, and one of the most sought after programs in the country - Culinary Arts Program. The menu itself changes radically from one day to the next based on the students curriculum, and weekly "celebrity" Chef. You should call in advance to get the menu for the particular day. Or click on their website for Menu updates. The restaurant offers lunch service from 11:30-1:30, and dinner service from 6-8:30. They also have a catering service, and take out bakery. What they have done is quit remarkable, created a group called Tastes of Tomorrow. Every Wednesday the Tastes of Tomorrow are bringing local, fair, clean produce and other goodies to you for a reasonable cost! Its somewhat of a way to reach out to the consumers, without them having to travel to get inspired food & drink. How cleaver. A must for any diner! read more

This place is run by students with a head Chef overseeing. You can tell a lot of them are still perfecting their craft as the servers can be nervous and the food is a toucher slower. Though the effort they put into ensure a great dining experience is fantastic. The menu is very technically difficult to execute and my chicken was perfectly cooked like a result of the students putting in extra effort to make sure it is just right. Though the menu is not inspiring, but I'm not surprised as this place is still a school. In terms of price this is a great deal and this is likely because tuition or how they are all students i can see why the cost is so competitive. Overall I would recommend going as it it is refreshing to see how hard young minds in the restaurant industry will put i. The extra effort to make a great dining experience. read more

I know these kids are just learning but this was a joke. Actually left laughing about how bad it was. Summary: Waiter spoke zero English and could comprehend nothing that didn't involve pointing to the menu Said waiter spent most of the time hitting on another waitress (which seems reasonable since they're in college I guess) and sitting around giggling like schoolgirls for most of our dinner Food was bland, poorly cooked and poorly presented Service (if you haven't guessed) was awful to non-existent Asked for a four course meal, was charged for a four course meal, but only received three. Language barrier came in huge here. Decided to just pay for the missing course in the interest of more expeditiously leaving and forgetting I had ever been. read more

I know this restaurant is about value, but i honestly don't see it. I had the three course for $41 and don't think it was necessarily worth it. There are tonnes of good places around the city that will do a prefix at the same price, and the food will be better. I think overall, i can see that the place has good quality ingredients, but considering it's nothing more than a test run, i don't see the comparative value in $41. And don't get me wrong, i don't mind paying $100 on a good meal, but only if it's worth it. Maybe i came on an off night, but i found my grapefruit and heirloom salad to be a little too bland and the steak horribly overcooked. The cheese plate we had was great, except the server was unable to tell us what cheeses were on the plate. The service was a little awkward and i found hair in the bread. I will likely try this place again - i've heard so much from friends, but for now, i'm not really convinced it's worth it. read more

This place used to be on Adelaide where the Culinary School was. My brother has recommended I go, so I reserved a table for 2 for a lunch date the day before the bustle of Winterlicious was set to start. We were the first to arrive. I understand the establishment is coordinated by students and their instructors. The host I guess was not ready for us to arrive, we probably got her by surprise because she just stared at us blanky, before taking us to our table. We ordered the 3 course lunch for $25 Prix Fixe. APPS: Lentil Soup and Salad greens -The soup was spiced right with a kick and lentils had been cooked enough so they still had some depth. MAIN: Sausage with Horse radish mash and Tilapia on a bed of Greens - The sausage seemed too sweet on the bed of carmalized onions - The tilapia was fresh, and seared just right, amazingly moist and flakey. DESSERT: Cardamom Creme Brulee - When you first take a taste, the flavour is quite warm and spicy from a traditional creme brulee! It's a place where learning occurs. So you see the coaching done by the instructors and students. The service was great, and so was the food. Gourmet quality and presentation for an outstanding price. I would recommend! read more

As this is a teaching restaurant for George Brown, you have to keep in mind that some of these students have had no experience in the hospitality industry. The food was amazing (always is, every time I go), but if would have been really great if our server could have actually said more than 2 words to us. Each time we would state something for our order, we would inevitably have to say it two or three times while pointing at the item on the menu. I don't think she spoke English at all. It was other servers that described our food or checked in on us. She mixed up my drink order and dropped off the bill without any pleasantries or intructions on where to pay. The food, of course = perfection and this is where the stars come from. The heirloom and feta app was well executed with little balsamic pearls. I LOVE me some molecular gastronomy. My sister had the mushroom soup and loved it. My chicken/ravioli main was flavourful but the star was the sous-vide pork my sister got. It was smoky, sweet, salty, and silky. She could have eaten 5 more. Our desserts were the basic deconstructed thang everyone is going for lately. Sis had blueberry compote with a shortcake and some blueberry ice. I had lemon curd with strawberries. This was topped with a lovely pistachio meringue. All in all, always a pleasure to eat the food here. The service is bizarre, but if you go with low expectations, you'll have a nice meal! Note: Any tips given go towards their student award fund. read more

Went here with a groupon and was treated with first class service and hospitality. The service was memorable..but not for great or bad reasons. The service staff wanted to be sooooo helpful, soooo polite and sooooo good to you but they were just a very confused bunch. IT really showed that this was a training kitchen (with all staff being trained at george brown). Like, don't get me wrong- service was EXCELLENT- but it was more well-intentioned than "flawless". Every server just seemed so...green...and like..green as in..more green than just the average person who decides they want to do a serving job. Can you tell I hate to make this critique? But it is so true, I can't help it. I love the people here and wish them the best of luck for the future. The food was good- not amazing, but very good. The amount was very substantial- I could have shared a four course with someone and it would have been enough. Not all dishes were as good as others...some where confusing and missing a finesse that you would get at a fine dining place. But understandable given that this is a training kitchen. What I love most about this place is the outside. you can watch the chef's cook up a meal, bake the delicious breakds and desserts that will be served..and just an overall fun window to watch as you are walking by king street. I have to say I would not choose to come back unless somebody I knew was training there. It was good, and a definite must-try if you live in Toronto. But I would not go back just for the food. read more

Great place to eat and try new foods! This is probably the reasons why George Brown and their culinary school are so successful. This place is run by students and oversee by a Head Chef. The students are amazing and their ability to think quick on their feet. We had the most lovely time during Winterlicious and looking forward to going back for Summerlicious. read more

As others have mentioned, the staff are truly polite and eager, but very green. A little overly eager at times. But it is great to see they are learning excellent service methods: not taking away one diner's plate before others are finished (a lost art!), refiling glasses etc. The food was... OK. Frankly it really seemed there was more attention on plating and making everything LOOK good over the flavours. We were struck by how often we tried a new piece and thought "nothing, no flavour at all". Venison carpacio: pasty and bland. Tomato appetizer: also bland, except for bits of feta and the tasty tomato water. But there were also several lovely pieces. The lamb was wonderfully cooked, though the brown sauce was too salty; the peach dessert had lovely surprise flavours and crunch. But the rest was a little disappointing. Overall we enjoyed the experience, if in a teacherly way, but the food tended to look better than it tasted. read more

I have had reservations booked at The Chef's House every Wednesday for the last 8 years at noon sharp. I've enjoyed the most pleasant of experiences a human palate can enjoy.. The Chef's House (nee Siegfried's) is a new name for a very old culinary philosophy: great ideas made well. Lunch is one of the last innocent pleasures in life; it ought to be earned, yet simple and refreshing. The hour or more I spend amongst the ever-changing faces of these culinary visionaries is mostly spent pretending that I too could envision, build and share such delicious creations. Every ingredient has a destiny for greatness and its destiny is assured in the hands of these skilled and dedicated life-long Flavour Apprentices,. Sitting in the restaurant watching the television screens shadowing each Chef coaxing their creations to its ripeness of life, is as much a pleasure as tasting it. For me, lunch at the Chef's House is what lunch was meant to be: a moment of pure innocence. To the Instructor's, Staff and Students: a heart felt thank you, and see you Wednesday :) read more

Went here with my family during winterlicious. Great price for a 3 course dinner meal. I like their contemporary atmosphere, very attentive (though a little bit nervous) staff and delicious food. Even on regular priced menu this place is great for the value and service. I had onion soup for appetizer. It was amazing. Filled by gnocchi that were covered in finger licking sauce and an apple strudel dessert with sorbet. The Italian theme was definitely a great choice:) read more

I have heard nothing but great reviews of this place so I had high hopes for this George Brown College culinary arts program run restaurant. Unfortunately it didn't live up to its reputation. The food: was no better than on par with a comparable restaurant. The one annoyance with the food was that the menu did a poor job of describing what each dish was. Everyone at my table was surprised at the appearance/composition of every dish. The service: Shockingly bad. First off the first thing I noticed was that there was more than double the amount of people on site compared to restaurants of comparable size. Unfortunately that didn't translate into great service. The delivery of the food was borderline comical with none of the servers having any idea who ordered what and giving everyone the wrong plate. Even basics like sufficient cutlery were botched. Other annoyance: lack of an espresso machine. Needless to say I'm in no hurry to go back, which given its convenient location is a shame. Am I being to harsh on students? I don't think so, after all I have been served by countless people in this age bracket over the years. These were just clueless. One accommodation I am making is that normally this would be a 2 star review, the extra star is consideration for a good effort put on by the student chefs. read more

I ate lunch here today because I was in the area. Yes, the servers seemed "green" as someone else mentioned, but my server was quite attentive to keeping the water refilled and responded to menu questions. She didn't know what everything was off the top of her head as I would expect in a normal establishment, but she had notes or quickly got answers to our questions. Since I really care about the response and not the delivery I was content. I had the soup of the day. It was nice but not memorable. It was topped with a slightly sweet beef jerky type garnish. My coworker and I were commenting on how good it was and were told it was veal tongue. How about that? So good that my coworker and I raved about tongue! The beef stew was nice and I finished with the olive oil dark chocolate mousse. It was my favorite consistency for a mousse and wasn't too dark. It was a good experience and I believe the culinary school in Charlotte has a similar restaurant so I need to check that out. One draw back was that to me it seemed very busy. People were constantly walking back and forth, back and forth. I eat out almost every meal and this place seemed much more active and it was odd. read more