Mimosa Bistro & Wine Bar
2497 Yonge Street, Toronto, ON, M4P 2H6
A dining perennial with gourmet subtlety
|Cuisine Type |||Fusion|
|Meals Served |||Lunch, Brunch, Dinner|
|Amenities |||Full Bar, Great Wine List|
|Pricing |||$31 - $40|
|Payment |||American Express, Visa|
|Neighbourhood |||North Toronto|
|Getting There |||Eglinton Subway Station|
|Cross Street |||Yonge & Eglinton|
|;Lunch: Tue-Fri 12PM-3PM;Dinner: Tue-Sun 5PM-Close;Brunch: Sat-Sun 10AM-3PM|
Profile Last Updated: December 18, 2007
A few blocks north of Eglinton on Yonge Street, Centro, Acrobat, and North 44 cluster together as a hothouse of uber-glam restos. The most recent addition to the bouquet is the Mimosa Café and Grille, an intimate room of russet and chocolate brown. It invites gourmands and oenophiles alike. Its main dining room is a hybrid of bistro and haute-culture. Mimosa offers an extensive menu amidst the elegant surroundings of soft lantern lights, Art Deco posters, suede banquettes, and a floor to ceiling window that overlooks its Yonge Street patio. Hidden below, Mimosa provides two exceptional private dining venues. There is the semi-private Red Room (for up to 14 guests) and a private wine cellar (for up to 50), the latter equipped with AV equipment for corporate presentations.
A Restaurant with Nothing to Wine About
The restaurant’s sommelier and co-owner conducts food and wine classes at Mimosa and also teaches for the International Sommelier Guild. Classes are arranged around such themes as the complete process of wine tasting (“Scents and Sensations”), pairing wines to favourite foods (“I Do – Marrying Food & Wine”), and coupling wine and cheese (“Say Cheese!”). As befits a restaurant co-owned by a sommelier, Mimosa offers a formidable wine list. One can only smile at the witty heading “Fizzes,” under which the familiar concoction of Grand Marnier, sparkling wine, and orange juice, is listed as the quintessential “Eye Opener”.
An International All-Day Selection
Brunch features French toast stuffed with fresh berries and marscapone, eggs Charlotte, and eggs Benedict. For later risers there are items such as Truffled Mushroom Ravioli, which features mushroom and squash ravioli tossed with forest mushrooms in a truffled cream sauce. A tapas menu of shrimp, oysters, crab cakes, and steak tartar blooms amidst the international variety of lunch and dinner. A goat cheese and leek fondue, however, takes best in show from the evening selection. Amidst the Yonge and Eglinton cluster, such subtleties turn Mimosa from hothouse flower to dining perennial.