|Cuisine Type |||French|
|Ambiance |||In Places, Fine Dining|
|Meals Served |||Brunch, Dinner|
|Amenities |||Tasting Menus|
|Pricing |||$41 and more|
|Payment |||MasterCard, American Express, Visa|
|Neighbourhood |||Danforth/East York|
|Getting There |||Queen Station, then bus #502|
|Cross Street |||Queen St. E. & Carlaw Ave.|
|Tues-Thurs: 5:30PM-11PM, Fri: 5:30PM-12AM, Sat: 11AM-11PM, Sun: 11AM-10PM|
Profile Last Updated: July 28, 2008
There isn’t anything quite like Fare Bistro’s brunch. This boutique-style restaurant has garnered a following among regulars who come every weekend to devour their innovative fare. Late risers don’t fret! Fare’s mouthwatering brunch runs until mid afternoon on Saturday and Sunday. Say goodbye to early mornings!
Classic dishes rich and full of flavour are never overwhelmed with too many spices or ingredients here. Instead, fresh produce and meats are prepared with minimal ingredients and arrive at your table resembling mini masterpieces. On the brunch menu discover French onion soup loaded with emmenthal cheese and garlic croutons, house salad drizzled with champagne vinaigrette, and brie-filled omelettes. The eggs benedict get a swanky makeover when topped with Virginia ham served on a croissant with maltaise sauce (hollandaise blended with orange juice and grated orange rind). French toast served with seasonal fresh fruit and whipped cream is a sweet start to your day. And of course, we can’t forget the seafood crepe loaded with scallops, green tiger shrimp, leeks, fennel and saffron sauce.
Small Plates. Big Taste.
Fare’s dinner menu is simply divine thanks to delicately prepared entrées made by an ultra picky kitchen. On the small plate menu try the pistachio crusted duck terrine and the escargot in herbed brandy demi glace. Your typical goat cheese salad gets a kick thanks to blond frisée lettuce, fresh figs, walnut vinaigrette. Homemade butternut squash ravioli with roast pork tenderloin in a white wine sage cream shouldn’t be overlooked. Also on the menu discover fresh fish, Muscovy duck breast, and juicy beef tenderloin in a bourbon and Madagascar peppercorn sauce.