33 Elm Street, Toronto, ON, M5G 1H1
Housing an extensive wine cellar, Adega Restaurant allows customers to dine like millionaires.
|Cuisine Type |||Portuguese, Seafood|
|Ambiance |||Good For Groups, Quiet Conversation, Romantic Spot, Fine Dining|
|Meals Served |||Dinner|
|Amenities |||Great Wine List, Beer & Wine, Party Space, Pre-Theater, Private Room(s)|
|Pricing |||$21 - $30|
|Payment |||MasterCard, American Express, Visa, Cash|
|Getting There |||Dundas Subway Station|
|Cross Street |||Yonge & Elm|
|Mon-Fri: 11:30AM-11PM | Sat: 5PM-11PM|
Profile Last Updated: July 11, 2008
With ritzy offerings like an authentic wine-cellar private room and a first-class Portuguese menu, Adega Restaurant allows customers to dine like millionaires, without having to break the bank. Luxury can be found everywhere from their intricate silverware to their cozy, plush booths which are perfect for some privacy and relaxation.
Crazy for Crabs
Seafood is a staple in Portuguese cuisine and Adega Restaurant makes the most of it. From the tasty appetizers to the main entrées, mussels, scallops, crab, sardines, squid, salmon and octopus are incorporated in every dish. However, unlike other seafood restaurants, Adega serves everything under the sea without the steep price. And, for those more inclined to “turf” over “surf”, there’s also a varied selection of chicken, lamb and beef.
Adega Restaurant takes everyday seafood dishes and gives them a tropical twist. Their grilled Atlantic salmon with tropical fruit salsa is a must try. The Cataplana Fish Stew, moreover, features mussles, shrimp, clams, squid and fresh fish all in one pot. For the adventurous, Adega offers grilled octopus with a tomato, red onion, caper, and olive oil salsa. For a truly authentic experience, try one of the Portuguese wines from their vintage collection. A sommelier is available to assist diners in choosing a wine that will enhance their dish’s natural flavours and aromas.
A Sweet Ending
The dessert options at Adega, moreover, are sumptuous. Chocolate caramel praline cake is served with Tahitian vanilla ice cream. Meanwhile, there is a mango crème brulée with mango sorbet. The saffron poached pear in cinnamon and Madeira wine with a mascarpone mousse is as tasty as it is intriguing.
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