|Cuisine Type |||French, Italian, Spanish|
|Ambiance |||Bistro, Casual|
|Meals Served |||Brunch, Dessert, Dinner|
|Amenities |||Great Wine List, Internet, Private Room(s), Visible Kitchen|
|Pricing |||$31 - $40|
|Payment |||Interac, MasterCard, American Express, Visa|
|Neighbourhood |||The Beaches|
|Getting There |||Queen streetcar|
|Cross Street |||Broadview|
|Tues-Fri 5:30-11PM, Sat 10:30AM-2:30PM; 5:30-11PM, Sun 10:30AM-2:30PM; 5:30-10PM|
Profile Last Updated: October 23, 2008
Toward Toronto’s east end, in the Leslieville neighbourhood, Table 17 is housed in a slate-grey building, marked by a rooster jutting out from its façade. Since the summer of 2008, this somewhat paradoxical concept of European bistro mingled with country-style restaurant brings the refined and rural together, a strange mixture of locally-sourced foodstuff with Italian, French, and Spanish cuisines. The tripartite space—one room is more formal, one more relaxed, and the other private—offers a diversified ambiance depending on your mood.
Bucolic at its Best
Best described as rustically elegant, Table 17 is decked out in homey trimmings, such as thick wooden slabs along the wall, distressed, multi-coloured chairs, candelabra-esqe chandeliers and wall sconces, a comfy sofa, bread tables and country hutches. Large, heavy framed mirrors offset the stark cream-coloured walls, the lightness contrasting against the darkly wooden interior. A huge chalkboard displays the bottled reds and whites, while a peek-a-boo window reveals the inner workings of the kitchen.
From Here and Away
Since the menu at Table 17 relies on local and seasonal ingredients, the bill of fare is quite susceptible to change. A sampling: oven roasted pickerel with grilled fennel, fregola, chorizo, and rosemary tomato jus; beef striploin served with sauteed swiss chard and Jerusalem artichokes; rabbit with lemon and black olives; family style polenta with fresh parmigiano and reggiano. A simpler bar menu proffers olives, frites, pate, chili beef ribs, and a trio of stuffed hot balls. For something sweet, spiced poached pear and clotted cream with strawberry rhubarb are among the more interesting offerings.