No.8 Restaurant — Restaurant in Burlington

Thank you to the No. 8 team for providing my partner and I with a truly superlative dining experience. The service was humorous yet professional and made us feel welcome despite my poorly hidden gushing and the slack-jawed awe that painted my face. Our server’s clever quips made me feel like a friend and frankly he just seemed really cool, I’d like to be their friend. I was slightly panicked as this restaurant had been on my list for a while ever since they replaced Elevator Bistro. My resulting indecisiveness and panic was well accomodated and next time I shant miss the chance to sit facing the kitchen, where the magic lies. The interior was moody and set an alluring atmosphere (almost like sensual but not in a weird way it just piqued my curiosity and appetite more) and I couldn’t help but feel how much cooler it would seem inside once the sun had set, I envisioned it like a snazzy jazz bar of sorts. Unfortunately (and very shamefully), I am no sommelier and don’t often drink so cannot distinguish with any certainty between sparkling wine and champagne, I only know that like camembert, champagne must originate form a specific region. Anywho, my partner had apparently disclosed the nature of our outing and we were provided two complementary glasses which was very nice (I couldn’t try them since I had to drive). Now for the food. While eating I genuinely couldn’t stop smiling. Their renowned Chicken Liver Mousse French Toast did not dissapoint. Their aged balsamic vinegar was so delectably like tart and acidic and helped balance the rich flavours from the mousse and homemade brioche. Moreover, the crispy chicken skin and toasted crust of the brioche provided textural contrast and reflects the thought that goes into each dish. “Balanced” is a word I will probably repeat a lot in this review since I found it to be the common theme between every dish we had tonight. Every plate had been designed with a meticulously crafted equilibrium that left me craving more. Next were the two “mains”. The Scarpinocc and the Scampi. In both dishes what stood out most to me were the prominence of herbs and their importance to the respective dishes. The richness of the taleggio within the pasta and the speck’s funkiness were cut through with an almost citrusy note brought by the chervil (also chives were diced so finely it was nice to see, speaks to the quality of this establishment). The pizza was equally beautiful. Once again, the bechamel was not neutralised- rather elevated by the what I think was the ramson leaf which I had never had before but was very nice and carried a herbaciousness akin to that of green curry to me. If you’ve read till here I’d just like to apologise for rambling so much. Moving on, the desserts. The Miso Cheesecake was really, really good. Our server explained that it was concocted to be remniscient of dipping the ol’ fries in a frosty. I found this genius and funny. It was a savoury sweet umami bomb whose saltiness left me craving more. Maintenant, pour le plat du fromage. The standout here was the black truffle infused gouda from I think it was Thunder Oak. Before today, my experience with truffle had been limited to cheap truffle oils and those gimmicky truffle parm fries that everyone and their mothers have had. This is the bite that made me smile the most, I was euphoric. I had been chasing this taste for years now and this has been the closest I have yet to get. After chewing this cheese for two-ish seconds the aroma of truffle permeates your entire mouth in the most luxurious earthy fart. The Canadian “Camembert” was also great and had this funkiness and slightest od tang while of course being fairly creamy as well. I had no idea our cheese scene was this developed and this along with the other whose name I have tragically forgotten but tasted like a stronger parmegiano reggiano right down to the crystals have inspired me to seek out even more dairy delights. The quince compote was also great, tasted almost like slightly citrusy honey, paired very well. Im at the character...

What an incredible experience to treasure!

I booked a 21-person event (including two toddlers) for a 70th birthday. We comfortably fit all of no.8's top floor, with the tables arranged in a U-shape along the wall. There was enough space between those tables for folks to move and mingle, but we were also close enough to talk across the room without needing to raise our voices. The layout made serving and clearing the courses wonderfully efficient. Although, yes, you could technically fit more people in by sitting them along the other side of the tables, it might cut into the smoothness of the service. More than 20 adults could also feel too crowded; we had an excellent number to sit together without feeling like we were sitting 'on top of' each other.

When it came to the food, for many of our guests, this was the first time they'd followed such an elaborate menu. A few were shy, but no.8 gave us two perfect answers for that:

Subjectively, the space had such a welcoming blend of class and comfort. I don't recommend shorts and sneakers, but we weren't feeling pressured into evening gowns either. 'Fancy' business casual, if someone insisted on giving it a label!

More objectively, having a tasting menu to lead us through seven incredible courses removed the choice paralysis of 'committing' to one entrée.

The vivid details in the presentation - visually and verbally as the plates were introduced - were already impressive, but the journey through these courses was masterfully crafted. Their order ensured each one stood apart from the one that came before it, both in terms of taste and texture, and that distinction let us fully appreciate the uniqueness in the next dish. And it was perfectly cooked! The cod in green curry was gorgeously silky and spiced, and the pheonix eye jiao zi was as stunning to see as it was bursting with flavour. We were stuffed before we even got to the cake, which we brought ourselves and that they very kindly served.

Finally, the service: phenomenal. We were fortunate to have booked a private event, so while I can't speak to their service on a regular day, even a fraction of what we received would still be a delight. I can't say enough good things about how courteous, organized, friendly, professional, and detail-oriented their team was. This was even as a last-minute substitution had to be made to a dish for one of our guests' allergies (which we'd forgotten to raise in advance). At one point, a bit of my own dish's presentation had shifted; I would've still been happy with it, but before I'd even noticed, they explained they would just quickly take it back to replace it. Those are two small examples to speak to their overall excellent planning and standards, and to their passion and pride for their food.

I recommend this for anyone with an adventurous palate, and especially for someone who's nervous to spend their money and night on something new. This was the safest way of being bold, and what we enjoyed had thrilled even our most experienced and world-travelled guests. The hardest part will be keeping everyone's expectations in check for next year. If they're expecting me to top this, they're gonna be waiting for an 80th birthday. 🫵🏽👁️👁️

The only critique I could give, if only to prove this isn't all fluff, is that the restaurant is hard to see if you're approaching from Pearl Street. The street number was small and blended in with the rest of building, and I don't think there was a sign facing out on that side either. We figured it out, but a few of us drove past at first. But since the worst I can say is, "You might circle it once or twice," let that be the sole exception to prove the rule of how first-class our...

Visited No.8 Restaurant Friday night, March 14, for the first time. Was excited to visit this restaurant as I'd read good reviews on Instagram. The people involved in opening and operating the Oakville restaurants Hexagon and 7 Enoteca are behind No.8 - 6 (hexagon has six sides), 7, now No.8,...get it :) I'd enjoyed my visits to Hexagon and 7, so was looking forward to this.

My wife and I ordered off the a la carte menu. They also have a degustation menu, aka tasting menu, three pizzas & three desserts on the menu. We like to share everything so ordered a bunch of appetizers - French Toast (chicken liver mousse), Crudo (toro sawara), Beef Tartare -, a pasta course - Triangoli (butternut squash) - , one main to share, Beef Cheek, and shared the Persimmon dessert. Plus, a cocktail and a Rioja wine with the Beef Cheek.

Everything we ordered was amazing! Fantastic taste and presentation. The highlight for me was the French Toast. I always like to get foie gras when I can, but this chicken liver mousse was so buttery and smooth. The best thing I've had in a while. Crudo had an amazing dill sauce, Asian-inspired take on beef tartare was great (and a large serving), pasta was cooked perfectly, beef cheek melted in our mouths.

No.8 is a welcome addition to the Burlington dining scene. With the pedigree of the chefs - Stephen Baidacoff and Nick Lin - this restaurant is meant to compete with Michelin starred restaurants in the area, like Hexagon, Pearl Morissette, and Alo in Toronto. My wife and I had an amazing time and we will be back, but they do have a few kinks to work out.

The service was good, but rushed and bit distracted as they were short staffed. The night we were there they were down a bartender and one kitchen staff, and they look understaffed at front of house. Kudos to everyone who made our night fantastic from beginning to end - Ella, who filled in as hostess and server, Charlotte, the lead server who patiently answered all our questions :), Nolan, who delivered all our food, Stephen, who filled in as bartender and made a mean Manhattan that almost knocked me out. It was pretty busy so I feel for Chef Nick who must have been chained to the oven doing all the cooking. Even the dishwasher was friendly!

Overall, I really like the atmosphere of this restaurant. The food is incredibly refined, yet you have the feeling like you're in the chef's house (and they are really cool and chill). If prices were more reasonable we'd be here a lot. There is the option to have pizza and order a la carte, so your meal doesn't have to cost over $300 for two.

A few quibbles with this place: No.8 seems to have an identity crisis - is it a fine dining restaurant, or a casual gastropub-like place? Being short staffed on a Friday night is not a good sign. You expect the main chef to be in the kitchen, not making cocktails. If this restaurant wants to compete with Hexagon, Alo, Pearl Morissette, et al, it needs more staff. Otherwise, lower prices and be a casual gastro pub. Overall, felt a bit ripped off with prices...$56 for Beef Cheek with mashed potatoes, lingonberry sauce and some crispy alliums...? Could at least add a dollop of foie gras or lobster or caviar to justify price. Price of desserts, which are $4-5 more than desserts at comparable restaurants. It would also be nice to make clear the water options at the beginning of your meal - I thought we ordered a bottle of sparkling water, but we got unlimited refills of sparkling water for $8 for both of us. This was a nice surprise, but wasn't clearly explained by the server.

Hopefully Burlington diners support this place. But, they will need to resolve their identity crisis to be...