The Forth is a new, upscale restaurant on Danforth near Pape spanning 8,000 square feet in a three-story building with Chef Chris Kalisperas, previously the executive chef at Brassaii. The concept is classic Canadian cuisine with a contemporary approach.
Walking through the entrance in the decorated lobby with an elevator, you can tell that this restaurant destination is different than the usual Danforth dining options. The modern décor and spacious open concept provide a welcoming atmosphere for a fresh dining experience.
We started the evening sampling the cocktails created by Alana Nogueda. I recommend trying “The Botanist”, a refreshing cocktail with botanist gin, kiwi, lime and lavender bitters. The names of the cocktails matched the creativity, such as “Jamaican Me Crazy” with Mount Gay Rum, Amaro Lucano, Lilet Rouge, Jamaica #2 bitters. There was also the “Adult’s Beverage”, containing Remy Martin, cassis jelly, darjeeling, strawberry tea and egg white.
The details in the vibrantly-photogenic dishes matched the contemporary atmosphere of the restaurant where it was a lovely presentation. The family-sized whole roasted Ontario rack of lamb was my favourite dish, a nicely seasoned and juicy dish with scrumptious morels, fava beans, onions, potato, yogurt and mint.
A lot of the dishes were interesting, including the octopus paired with popcorn, salad with hazelnut brittle. Lastly, another highlight for the evening was the Ontario Strawberries dessert was paired with ginger, coconut and lemon balm.
The Forth is a great addition to the east end of Toronto. It will be even more exciting once their rooftop patio opens (thanks for the sneak peek!) with an excellent view of the bustling Danforth.
So if you want to celebrate that next special occasion at a special venue consider The Forth complete with free valet parking every Friday and Saturday evening.
Speaking of special occasions, you can watch the World Cup on their dual projectors complete with a World Cup Menu including charcuterie, lamb skewers and halibut po boys.
Photos by Nick Lee