Where To DINE Now: The Chase

Let’s Cut to The Chase…

chase5

Temperance Street is dry no longer, thanks to The Chase Hospitality Group. New Toronto restaurant The Chase Fish and Oyster and The Chase are open for business.  On the ground floor, there is fresh fish and seafood in a breezy and nautical kind of room reminiscent of The Hamptons. Fans turn lazily and sailboat silks adorn the ceiling.  Blue and white curtains open to a flower filled patio. On the second floor, a magnificent restaurant and lounge with a menu that will bring you back time and time again.

Owner Steven Salm, born and raised in New York, grew up in a family with a fond appreciation for cooking, hospitality and fine food. Salm holds a Bachelor of Business Administration in International Business and Hotel Management from George Washington University, located in Washington, DC. After graduating, he joined the BLT group of restaurants working under celebrity chef Laurent Tourondel. During his tenure with BLT Restaurants he had the opportunity to work in many of their concepts chase3 as General Manager. His experience with BLT in New York City included BLT Prime, BLT Fish, BLT Fish Shack, BLT Bar & Grill, and BLT Steak on 57th Street, the company’s flagship. In 2010 Steven was most excited about the next step in his career, where he was given the opportunity to create and conceptualize e11even, the upscale steakhouse for Maple Leaf Sports and Entertainment. While serving as General Manager of e11even, Steven was recognized as one of Ontario’s 30 under 30 by OHI and was awarded Rising Star of the Year at the Global Stadium Business Awards where he was deemed ‘one to watch’.

Executive Chef Michael Steh began his culinary life in rural Oshawa where he tended to fruit orchards and livestock. Raised by Slovenian-born parents, he had the privilege chase8 of learning from both his mother and father how to press wine, can fruits and vegetables, smoke meat and produce breads, pasta’s and desserts from scratch. Using those same methods and philosophies on food and work ethic, Michael was able to grow in the Toronto food and Hospitality industry and become one of Toronto’s leading chefs. Steh took the apprenticeship program at George Brown College in 1998 before completing five years with Oliver & Bonacini Restaurants including Canoe and Biff´s. He then went on to open a fine dining restaurant in the skiing destination of Collingwood, Ontario. Upon returning to Toronto, he spent two years as Executive Sous Chef at Splendido and then became Executive Chef at Reds.

They have gathered a terrific team:  Manager and sommelier Anton   Potvin (ex-Niagara St. Grill), Nigel Finley a brilliant Nova Scotia chef who speaks to fish in their own language, and a bevy of smart wait staff.

chase99 The menu is divided into three sections – Raw, Cold, Hot.   A separate oyster menu lets you choose your favorites; a platter is piled high with all the fruits of the sea, oysters, clams, tuna, crab, shrimp, scallops, and lobster. A half dozen Fancy Sauces add brilliance. Halibut (raw) tells us that the kitchen understands the balance of flavors, crunchy textures and peppery thrills to the palate. A plate of silky smoked sturgeon from New Brunswick with all the traditional garnishes is a treat. It all goes very well Prince Edward County’s Norman Hardie Calcaire (on tap)—just one of the selections from a smart wine and cocktail list.

Each dish is meant for sharing, except the French fries. Too yummy to share.  But there’s plenty to choose from. Prawns and Peaches salad; Chicken fried shrimp with heirloom tomatoes; and delightful  Oyster Po’ Boy sliders.

More than oceanic fare, there is fried chicken, burgers, lamb chops and steak, all chase4 accessorized with flair.

Why stop at opening one restaurant, when you can open two at the same time. Just leave your car with the valet parking, and prepare yourself for a unique dining experience.

The Chase Toronto, 10 Temperance St., Toronto, 647-348-7000

Leave a Reply

Your email address will not be published. Required fields are marked *