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Restaurant Pearl Morissette Lincoln Yelp Reviews
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15 Reviews
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Absolutely gorgeous interior and setting.
RPM was delightful for the eyes but not quite for my tastebuds. I love the concept- similar to Actinolite- making the local produce the stars of the hour. It seemed like a perfect place for me. The issue for the most part was the salt content. Most of the dishes, all except for two and the desserts, were way too salty. I love my sauces and soups, but I could not dive into any of them. The poor ingredients were drowning in salt, especially the fish. The waiter was surprised I had not touched the consommé ... it was rather impossible for me to drink. The dishes were presentable but not outstanding. Maybe it was salt related but for the most part not memorable. It would be very hard to convince me to go back. I do like their rose wine and their bakery at Jordan station. I'd go back there no problem. I think they do bake very well. Disappointed, but glad to have tried it. It is a gorgeous building.
Be the first to ReplyAn exclusive experience we enjoyed.
Perfect for a special occasion or a once in a while splurge. The location on a working farm was a nice touch. Very peaceful countryside setting, we were seated outdoors as it was peak summer. 7+ courses, blind menu (you can let them know of any restrictions). Each course was well thought out and service was impeccable. As it's been a couple months since we went, I will not provide details about the menu, plus it changes on a regular basis anyway. Suffice to say they focus on local produce, even having some items from the farm itself. One interesting point of note, gratuity is included in the pricing as they pay a living wage to their staff. We will be returning one day.
Be the first to ReplyI'm torn writing this review because the service and the
I'm torn writing this review because the service and the ambiance were amazing while the food fell short of our expectations.My husband and I planned a trip to NOTL for this meal. The booking for this set menu lunch was difficult to get so our expectations were high. The dishes looked beautiful with many earthy decors but most of the dishes lacked the wow factor when it came to taste, texture and seasoning. We were disappointed that the dishes looked better than they tasted. We had the wine pairing which included international and local wines. I believe there were only 2 wines from Pearl Morisette which we were disappointed about as we wanted to try more PM wines. Our server was gracious enough to offer us some open bottles of PM tastings. Tip was included in the price which was explained that their staff is well compensated. Even when we tried to secretly tip our server, he politely declined. Ps their bakery not too far away has amazing bread!
Be the first to ReplyI celebrated a special event recently and was really glad
I celebrated a special event recently and was really glad that I chose this place. The full experience was wonderful, with the food and scenery both reminded me of refreshing smell and taste of farm. The service had great attention to detail. They were being very serious to fight for the Michelin star and I think they do deserve a star. The restaurant offered a 9-course tasting menu at $147 per person, with another $95 for wine pairing. They claimed tips were optional because of the high base salary of the employees. Most of the dishes were wowing me with the strong focus on sauces as a French cuisine. The scenery of the farm also made me feel really relaxed (we got a window seat with best view). They used varieities of sweet grass to add fragrance to most of the dishes. It reminded people the taste of grass. Although not being a big fan of parsley's taste, it still didn't affect me enjoy the dishes at all given how small amount they used. My favourite dishes include:- Grilled lobster with cherry blossoms and lobster roe: It was cooked perfectly, light flavouring. The creamy sauce had a strong seafood taste and we didn't want to waste any of it.- Halibut with potato, lovage and apple: Again, the chef was very good at the fire control. The flavour was a bit heavier than other dishes. This dish had a srtong taste of sweet grass.- Grilled asparagus: I would never expect a veggie dish to amaze me before I had my first bite. Despite the slightly undercooked asparagus, the sauce was way too good. - Smoked lamb: They used poachwood to smoke the lamb. It had a strong smokey taste with the nice scent brought by the poachwood. This reminded me of childhood memory of Beijing roast duck from traditional Chinese restaurants. These days only a couple of roast duck restaurants with long history in China are allowed to use wood from fruit tree to roast the duck. It was truly one key to success of the dish though. They were not using a very soft part of the sheep, but it turned out to be so tender and melted in mouth immediately. - Caramel ice-cream with black currant wood: The combination of the flavour from each part just matched so perfectly. I liked that it was not as sweet as most of the Caramel dishes. - Rose mondarda mousse: This was an extra dessert for our special occasion. It was quite sour and refreshing. I found that they really liked to use grass and flowers throughout the courses.The chef was very creative in many dishes. Most of them was a success. Of course, there were misses too. My least favourite dish was the grilled mussels with sourdough miso pancakes. The flavour of each part of this dish didn't get along, and it was quite overwhelming. The last dessert, Meringue, Angelica and fig leaf tasted too sweet and it was a bit weird to add grass to this dish too.The sourdough and butter, the trout with watermelon dishes were okay but missing the wowing factor.Overall, the food was amazing here which can remind me of many good memories and imagination. Atmosphere was quite relaxing. Service was great with people collecting bread crumbs all the time.I think they are definitely up to Michelan star standard, surpassing a lot of fine dining restaurants in Toronto. It's so worth the trip here and I'll definitely revisit for special occasion.
Be the first to ReplyWe came here for lunch to celebrate our wedding
We came here for lunch to celebrate our wedding anniversary, and this restaurant did not disappoint. Restaurant Pearl Morissette serves up modern cuisine with flavours straight from their garden next door. Overall I would rate this restaurant at 4.5 stars rounded up to 5.Before I talk about the food, I want to mention the key reason for rounding up is that Pearl Morissette is a tip-free restaurant. That is, the staff are paid a proper wage by the restaurant and do not rely on nor expect tips. So you'd get the same wonderful and attentive service whether you order a $500 bottle of wine or are like me and do not drink at all. Restaurants should be rewarded and encouraged to provide their staff a steady income stream free from the volatility of whether the restaurant has a good or bad day.On to the food and the experience. Upon entering the restaurant, we were provided with a bottle of hand sanitizer to bring to our table. We were seated by the window with a wonderful view of the farm and field below. The view and ambiance prepared us well for the dishes to be served.The menu is a rotating chef's choice meal which is served for both lunch and dinner. This week we had 9 courses (photos attached). There is an optional cheese plate that you can add between the savory courses and desserts. You can also add a wine pairing or a juice pairing. We just had the basic 9 courses.The starter was a cured trout with watermelon radish in a light citrus sauce. It was a refreshing start to the meal and the fish was tender. I personally would have preferred it served chilled, but as a dish it works well as is also.Next we were served a couple of thick slices of sourdough bread. The bread itself was alright, but my piece had some crust that was burnt.Two more seafood courses came after the bread - some grilled lobster with diced scallop and cherry blossom - a solid dish that has an excellent contrast of textures - and.some wild halibut in a potato sauce with apples. The halibut was cooked perfectly, and the sauce was full bodied and flavourful. One thing to note about the halibut dish is that you *must* take each bite with some of the sweet apple. The sweetness was a necessary counterbalance to the saltiness of the fish, and without it, the dish was actually a little too salty. But with the apple in each bite the dish was perfect.After the seafood came a break with grilled asparagus and pea sprouts. The placement of this course allowed us to move into a different textural experience and contrasted well with the previous courses. However my asparagus tasted slightly bitter (undercooked?), but my wife said hers was fine. The next course was arguably my least favourite. It was a sourdough pancake topped with miso, mussels, and puffed wild rice. I felt if they had just removed the pancake it would have been a great dish - with a flavour and texture similar to a Japanese rice cracker. But the pancake ruined it - both the flavour and the crispy / crunchy texture were diluted by the pancake.The last of the savoury courses was a lamb smoked over peach wood and finished off on the grill. It was my favourite dish of the meal. The wood flavour permeated throughout the meat which was well complemented by the sauce. Simply divine.The meal finished off with 3 desserts. A sour mousse with dried rhubarb, a blackcurrant ice cream, and a cookie. Of the three I enjoyed the ice cream the most - though I've always been a fan of blackcurrant. The mousse with dried rhubarb was interesting, as the rhubarb was quite crunchy and added a lot of texture; but it seemed too sour for a dessert. The cookie on the other hand was too sweet for my taste, but that's a personal preference and not an issue with the dish itself.I should also mention that throughout all the courses there's a constant theme of "nature" and "refreshing" in the use of flavouring.. Many of the dishes included flowers as either accents or garnish. There was also use of sweetgrass to give many of the dishes a scent reminiscent of a meadow after a spring shower. These little touches added greatly to the experience.Overall my wife and I had a wonderful time at Pearl Morissette. The staff were attentive and knowledgeable about each of the dishes we were served. The food was innovative, and despite some flaws, worked well to tell a coherent story. The fact that the owners decided to pay the staff properly is enough for me to overlook some of the imperfections in the dishes and round up my rating of 4.5 stars.I'll be looking forward to visiting again to try their menu in another season.
Be the first to ReplyThis restaurant was a culinary experience.
The outdoor tent was so chic and we had a perfect view of the farm. I would highly recommend for any special occasion dinner. Blind tasting only and we paired with wine. We were so fortunate to get in from the wait list during our stay in NOTL
Be the first to ReplyPros:The Restaurant At Pearl-Morissette is an exciting
Pros:The Restaurant At Pearl-Morissette is an exciting addition to the Niagara-On-The-Lake's fine-dining scene. To start off, the space itself is beautifully designed in a contemporary, minimalist barnyard style. The attention to detail from tables to lighting to decor, and the taste level of visual design is unseen in the region. In addition, the staff is very polished; reminiscent of a French style of service while maintaining a lighthearted attitude.The restaurant features a mandatory blind-tasting with optional juice or wine pairings. At the time of our dining, it was a 9 course with 7 pairings.The food is quite good; creative combinations with visual appeal. The wine pairings were very eclectic in a good way with some showing strong and others weak. If you enjoy French wines this is a treat. (The standout wines were the '17 Francois Chibaine "Les Tuffeaux" and the '13 Pearl Morissette "cuvee monunique " Gamay.) Cons:The only downside- and the reason I did not give 5 stars was due to two things: 1. The first 5 plates felt more like mini-apps with the East Coast Scallop and Roasted Sweet Onion more-so amuse bouches. This all led up to the Roasted Pork followed by 3 desserts. I have had countless tasting menus across the globe ranging from WAY too much food to feeling unsatisfied. This was definitely the latter. I feel that there were too many petite bites and having only one actual entree/cooked meat course was too little and resulted in an unbalanced tasting. 2. I understand it has to do with dish pairing but I could have done without the some of the mediocre whites. This also ties into what I wrote above but I would have liked to see another red pairing.Overall I would definitely be interested in going again for a new tasting menu as the level of polish at this establishment far dwindles any competitors in the area.
Be the first to ReplyUnique dining experience in a beautiful location.
Worth the drive ! Every dish is delectable, perfectly presented. The chefs and baker come to the table and you will leave feeling enchanted by the intimacy of the experience. Good value, too. Definitely need to book in advance, though. The waitlist works! We were worried about leaving hungry but all four of us felt very satisfied and with an extremely memorable experience. Thank you, chefs eric and daniel and anthony !
Be the first to ReplyLots of creative and unique dishes that you won't
Lots of creative and unique dishes that you won't experience at any other restaurant but I didn't like some of the dishes due to them being overly sour, vinegary, spicy or strong tasting. Out of the 9 courses, I enjoyed only two courses. Compared to other high-end restaurants that I have been to, there were too many dishes that I didn't enjoy much. Service was quick and professional. Overall, it was good to try different stuff that I wouldn't normally cook with such as walleye, celeriac, and persimmon.
Be the first to ReplyExcellent experience every course from the blind tasting
Excellent experience every course from the blind tasting menu was very different from what you get from other restaurant and one of the chef came out to explain each dish and they all shown so much pride in what they have just prepared. It's on top of a old barn and very comfortable and relaxing surroundings. We will definitely go back soon.
Be the first to ReplyWas on a sailing trip to the Bench and decided to go to
Was on a sailing trip to the Bench and decided to go to this restaurant with another couple. Really glad that we did. The overall experience was fantastic! Once you find the place (it is really not obvious) and walk up the stairs of a black barn, the space is really lovely. The service was outstanding and not in a pretencious way. As we had been drinking all day, each couple decided to share the wine pairing which I would highly recommend(the pairing, not necessarily the sharing). The food was all beautifully presented and was very veg-forward with lots of fermented ingredients going on (in a good way). If you have not been, this is not a fussy environment- I wore heels and noticed that I was pretty much the only one to do so. It is in the middle of farmland and there is a gravel road outside so I will keep this in mind next time. Not sure why some people are complaining about the amount of food- it was plenty although that wild strawberry tart could have been a little larger! Can't wait to return.
Be the first to ReplyWorth the wait, worth the hype.
Wine pairings on point, creative food and presentation, service was excellent. Can't wait to visit again!
Be the first to ReplyAlthough Pearl Morissette is a winery, a low supply of wine
Although Pearl Morissette is a winery, a low supply of wine means all tastings are cancelled "for the foreseeable future", which means to try their wines you need to visit the restaurant.One option is to add the wine pairing ($60) to your meal. Having already sampled a fair share already, I opted for two produced by the winery at dinner. To begin, a glass of the 2016 Cuvée Roselana ($11 for 5oz), a vibrant red rosé that's just as fruity to match, in an aromatic but not sweet manner. Even their 2014 Cuvée Madeline ($10.50 for 3oz), a cabernet franc, had big bursts of cherry notes that when combined with a savoury main calms down and mellows into a lovely finish. Pearl Morissette makes vibrant and easy drinking wines.The meals are tasting menu only ($85 a person, inclusive of gratuities), which changes daily. Located in the Niagara Escarpment, it's no surprise the dinner includes a lot of produce, showcasing the bounty from the local environment. The first dish, a braised eggplant, covered with plum slices, fig leaves, and basil is the sexiest eggplant I've ever seen (no emoji pun intended). While the eggplant's flesh looked white, the texture was soft and creamy accentuated with bursts of floral, sweetness, and licorice (a flavour I'm not normally a fan of but somehow works in the dish).After all the wine tasting, I was ecstatic to see the wedge of crusty sourdough bread, served warm with a side of butter. Pearl Morissette mixes corn meal into the dough so the bread has that sponginess of sourdough but a wonderful sweetness as well.A palm-sized bean tartlet continues the meal. On the bottom, a creamy and tangy chevre goat cheese topped with diced butter beans that adds a lovely crunch against the thin buttery tart shell. Give me more!A scallop is lightly warmed and cubed amongst a Doe Hill pepper purée, which is surprisingly flavourful... to the point that it covers the delicate scallop. Learning more about the pepper, it's described as very sweet. For me there was a slight bitterness mixed with a rich capsicum flavour, which pairs nicely with the sweet corn but less so with the seafood. Personally, I enjoyed the scallops plain with flecks of marigold petals.While I don't mind the scallop undercooked, the grilled hand-caught line cod was too rare. The outer edges were fine, flaking away and cooked through, but the thicker section had a slightly gummy texture and fishy essence - it needed another minute on the grill. Maybe if the accompaniments were stronger the fishy taste could be covered, but the tomato juice and razor clam broth were so light that couldn't mask the undercooked fish. The best part of the dish was the freshly picked tomatoes, simply amazing. Oh, the bounty of Niagara!While the first half of the meal was light and summery, the following wild mushrooms was a nice progression towards the main. I can see why the lobster mushroom gets its name with the red outer skin and the inside being white. Moreover, it even has a meaty texture and slight seafood essence. Along with black trumpet mushrooms, they are tossed with a bread miso so the dish has an Asian flair with a hint of smokiness.
Be the first to ReplyBlind tasting menu.
Great service. Very reasonable priced for a tasting menu of this nature. Gorgeous and romantic atmosphere. The food is amazing and very pretty to look at. Many of the ingredients are foraged and Pasteur raised. Some of the ingredients are straight from their own farm. The meat and fish dishes were amongst the best I've had in this part of the world. The location is about 1 hr drive from downtown Toronto and surrounded by orchards and wineries.
Be the first to ReplyThis place has a very unique approach and veggies that will
This place has a very unique approach and veggies that will blow your mind. The portions are small but I don't think that's the point because the tastes are really epic. There is no menu, you don't even know what it is when seated. Instead they explain what it is as it comes. The fish and meat were pretty good but the vegetables were even better. I never expected to taste mushrooms braised in beef that are actually better than beef itself. Wine pairing is also small in terms of volume but extremely unique and you're pretty sure to leave the place with wines with unique grapes varieties you've never encountered before. The only thing keeping this from a five star is a chicken course where my wife's was perfect and mine was just a little over done in certain parts. I'm being really picky - but the price is high so you expect perfection. At the end of the meal, the menu comes as a souvenir as to what just happened. I didn't find the no menu off putting at all, in fact it's genius: With a tasting menu in front of you before anything begins, you still have a chance to modify something and ruin your own meal. The no menu thing takes your own idiot factor out of it and you have to trust in what they are about to serve you. It's the better call. There is no tipping allowed, also unique. If you're looking for something completely different in the GTA it's worth checking out as long as being stuffed after a meal isn't your thing. Most restaurant experiences are largely the same but this one is different.
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