Stock

Check out some of the new things @StockToronto from @ChefBestig & @BillOsbornes. #GoodEats all around!

At the beginning of the year, Oliver and Bonacini took over food services at the Trump Hotel. Chef Bestig, 14-year veteran of O&B (Sous at Auberge du Pommier and Canoe, and most recently the concept chef of O&B restaurants including the Cafe Grills, Canteen, and Windermere House) is the Executive Chef at Trump, in charge of all food services in the building; from room service, to the restaurant, and bar. Chef Osborne is the Chef de Cuisine at Stock, who oversees the Stock Restaurant on a daily basis. He's a veteran of Canoe Restaurant and Bar, head Sous Chef at Canoe running the dinner service for the past couple of years. These two chefs know what they're doing and I'm glad to see the new direction they're taking the restaurant in terms of the quality and consistency of food coming out of the kitchens.

They've hit the ground running and are raising the bar every day. Here's a quick look at some of the tasty offerings at Stock!

Osyter and Caviar 

Seared Ahi Tuna and Tuna Tartare with Chives, Apple and Celeriac Salad, Compressed Apple, Sliced Grapes, Radish, Walnut

AAA Steak Tartare with a Caesar Salad Side, Bacon, Pretzel Melba, Cheese Twist, Crispy Shallots, Capers, Dijon Mustard

Sea Buckthorn with Green Sorrel

Roasted Chantecler Rouge Chicken, Spiced Cauliflower, Edamame, Wild Mushrooms

Kale & Ricota Ravioli, Butternut Squash, Marcona Almonds, Brown Butter

Hot Chocolate Pudding (Fudge and Brownie), Toasted Marshmallow, Vanilla Ice Cream, Coco Hazelnut Praline

Poached Pear & Stout, Guinness Gingerbread, Baily's Cream, Brandied Toffee, Candied Beets