The Chase — Restaurant in Toronto

The Chase – A Remarkable Second Chance

My recent visit to The Chase completely transformed my impression of the restaurant. After a disappointing first experience due to poor service, I was thrilled to see how much had improved. The team, including Vlad (Assistant GM), Brendon (Sommelier), and Jamie (our attentive server), delivered an extraordinary dining experience. Their dedication to excellence showed how impactful exceptional service can be. This time we had drinks pairing with our dining experience.

We started off with a sparkling wine paired beautifully with the Island Oysters from PEI, (the size of oysters has doubled from my summer experience last year. These oysters were a delicious start and the sparking offered a light and refreshing start to the meal.

We had the Orchid Spirits which is a brilliant mix of apple and Pinot Grigio as our cocktail to pair with our raw starters. This crisp, apple-forward summer feature was Brendon’s excellent pairing recommendation for the seafood.

Then we had the Chinon Blanc 2023 (France) which featuring the subtle honey notes, this wine, recommended by Brendon, complemented the Hokkaido Scallop Ceviche perfectly. The scallops were larger and more flavorful than before, making this pairing stand out. If you a honey lover, you got to try this wine. It would impress you.

We also tried the Hamachi Crude as our starter dish. A delightful blend of pineapple, mint, charred onion, and creamy cashew paste. The combination of citrusy sweetness and savory elements made this dish unforgettable.

Jamie recommended the Burrata Salad because it’s his favourite salad. This dish surprised me with its roasted grapes (juicy and fresh), creamy burrata, and sweet pecans. The trio of balsamic, olive oil, and mint dressing tied it all together beautifully.

The Sunchoke Soup from the time limited "Chaselicious" menu, was outstanding. Rich and creamy, with hints of black truffle, garlic, and fennel, it was comforting and perfect for the cold weather. The sour cream topping added just the right amount of acidity to balance the flavors.

For Main Course, we had the Provimi Veal Chop. This 12oz bone-in chop was char-grilled to perfection, served with wild mushrooms, a red wine veal jus, and artistically plated layered potatoes. Every bite was flavorful and satisfying.

Brendon’s recommendation of Tobin James Cabernet Sauvignon (California) to go with Veal was superb. The wine’s cherry, plum, and black currant notes added a sweet, full-bodied richness that enhanced the veal.

Jamie, our server, ensured the entire experience was seamless and enjoyable. Their attentive, friendly demeanor and menu knowledge made the evening feel extra special. Combined with Brendon’s thoughtful wine pairings, the service elevated the meal to a new level.

Thanks you, Cory. This visit to The Chase was a complete turnaround from my first. The expertly crafted food, Brendon’s excellent wine pairings, and the impeccable service from Jamie and the team made this one of the most memorable dining experiences I’ve had. I’m already planning my next visit and may even celebrate my birthday here!

If you’re looking for a restaurant that delivers outstanding food, wine, and service, The Chase is a must-try. Highly...

Located on the fifth floor of a high-rise, this restaurant offers an outdoor seating option with expansive floor-to-ceiling windows, providing a stunning, open view. The lighting is deliberately dim, seemingly designed for intimate romantic evenings.

Service is notably superior to Reign, both in professionalism and warmth. Thoughtful details, such as a designated coat-hanging area, add to the experience. Once you've made your decision, the staff affirms it with subtle compliments, enhancing the sense of hospitality. Every dish is meticulously plated, with tableware arranged with precision. The restaurant manager frequently circulates the floor, ensuring seamless operations.

Sunchoke Soup The sunchoke delivers a flavor profile reminiscent of buttery mashed potatoes, with the soup itself offering a delicate sweetness. A layer of shaved truffle adds earthy aroma and textural contrast, while a drizzle of olive oil introduces fruity notes and a subtle peppery kick, elevating the complexity of flavors.

What surprised me most was the fraîche crème at the center. The contrast between chilled cream and hot soup creates an exciting temperature interplay, while the cream itself contributes a tangy brightness and velvety richness. Beneath it, a sunchoke purée offers an even lighter, airier take on potato purée. Among soups, this one truly stands out.

Lamb Saddle The lamb is exceptionally tender and well-seasoned, a stark contrast to the steak at Reign. Both pieces come with crisped skin, reminiscent of Peking duck's crackling exterior. The sauce is deeply concentrated, pairing well with the parsnip purée and a Provençal vegetable ragout.

A standout element is the phyllo-wrapped parcel, filled with braised lamb shoulder. It delivers a more intense lamb flavor than the saddle itself, with the crisp pastry adding a delightful crunch. The dish excels in flavor layering, but its biggest flaw is richness overload—even with the parsnip’s natural sweetness acting as a counterbalance, the saddle, braised lamb, and sauce all lean heavily into richness. Much like red-braised pork belly, no matter how good, it can become overwhelming after a few bites.

Coconut Sorbet This dessert stole my heart. Compared to traditional ice cream, the sorbet is silkier, with a flavor blend of praline and coconut, though praline's bright, caramelized sweetness takes center stage.

Shaved coconut flakes are sprinkled on top, enhancing chewiness and adding a whisper of tropical leafiness. The sweetness is well-balanced, never cloying. Two generous scoops disappeared in no time.

Overall Impression Every dish delivered an element of surprise, making for an exceptional dining experience. While portions might not be the most filling, this is undoubtedly one of the finest date-night restaurants. From ambiance to service to execution, everything scores high marks. Compared to Reign, the distinction in hospitality and attention to detail...

The restaurant is located off Temperance. You'll see an A-frame with 'The Chase' written on it and it's just a turn into that alley to get in to the elevator, and it's up on the 5th floor.

Visited here for the first time for Valentine's Day. They check your coat in for you at the host stand. The dining room looks elegant and formal, but not in a way that would make you feel uncomfortable. The staff are also very welcoming and pleasant, so that helps with getting used to the environment. I also really like the views from the dining room looking out into the city.

Their set Valentine's menu was set up for two people, and the only choice you have is for the entree - whether you want the branzino or the veal. They had interesting cocktails too which were nice to try out. The menu felt cohesive. I like the attention to colour with the reds in the endive salad, the peppers on top of the broccolini, a bit of the garnish on the branzino, and the raspberry cake.

The 'On Ice' course was a nice start. I liked the hamachi crudo more than the bluefin sashimi. I liked the variety in flavours and textures more in the crudo.

For the first course, everything was great. I liked the rosemary in the focaccia. I would have liked this a bit more warm and chewy rather than crispy - maybe just a personal preference. The endive salad was great. I liked the sweetness from the burnt honey dressing and am a big fan of currant. I also really liked the soft burrata, which was nice to have with just the olive oil and salt and chive to let the cheese shine on its own. It was great to have with the bread.

The mezzaluna pasta for the second course was okay for me. There was something off to it where it had these chewy bits that tasted almost like biting on uncooked rice or something stale that didn't really have a good mouthfeel or meshed well with the pasta in my opinion.

The branzino was nice. I appreciate having it with the broccolini. At this point too, definitely getting full from the amount of food.

The raspberry and white chocolate layered cake was decent. I think it tasted good, but texture-wise, I'm curious how it would've been softer. It had a bit of a stale toughness to the...