Sash is a fine dining restaurant specializing in refined seasonal dishes and cocktails.
An eponymous project from Chef Sash Simpson, who helmed the kitchen at the lauded Marc McEwan hit North 44 for nearly 20 years, the restaurant is both a chic lunchtime spot and classy evening affair.
On weekends, you can expect a live DJ after 9:45 p.m. to set the mood.
"It still is white linen, but it's not snobbish," says Simpson. "You don't have to be quiet."
Taking over a gutted space right next to the fanciest LCBO in the city, the upper-floor space is a polished setting for one of Toronto's most interesting chefs to distinguish his own brand, apart from his legacy as the visionary behind North 44’s menu.
As such, you won’t really find anything here that you might recognize from the now-closed McEwan project.
Slight variations between the lunch and dinner menus come together with a focus on seasonal dishes (in this case, springtime essentials), plated beautifully.
The burrata ($22) comes with oozing Italian cheese, arugula, pine nuts, a lemon garlic emulsion, and aged balsamic. Fun and fresh, you’ll also find grapes, housemade balsamic balls and edible flowers decorating the plate.
For a light lunch, the yellow tail perch ($26) comes with chanterelles, peas, corn, a side dish of herb pesto, and a dousing of lemon butter sauce.
The five spice bison tenderloin ($52) from Alberta comes with steamed spinach and yellow chanterelle fricassee.
The potato chips with sage leaves are a nice touch.
Bar seating in the back promises a special menu that’ll be available from 4 p.m. until close.
In the meantime, drinks include house specialities like a pretty white sangria with Pinot Grigio, beet juice, and elderflower ($15).
Wilted but beautiful, the arrangement of pickled shallots, shiitake mushrooms and ramps add a nice touch to a classic Caesar ($16).
Same with the Grass Is Green spicy margarita ($16), served with cucumber, jalapeno, tequila, lime, and orange bitters.