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I've been waiting for Didier. I don't mean the chef himself - the Didier who dished up French cuisine at The Fifth for years - but his self-titled restaurant at Yonge and St. Clair.
As a reward for those times in life when you have been very good, Didier Restaurant is proof that fine dining doesn’t have to be predictable. Credit goes foremost to chef Didier Leroy himself, who, perhaps in a weirdly, unconscious tribute, left the space (formerly Rhodes) virtually unchanged; same layout, furniture, and perhaps even the dishes and cutlery. A bit of a reno would have been nice - the hardwood floors and bleached-wood chairs with upholstered seats suggest a suburban furniture store's idea of a country dining room. But it's comfortable and unpretentious, in an early '80s kind of way.
Nonetheless, the chef is ready to emerge from the cocoon. As one of Toronto’s most talented chefs, Leroy has shown he has the skill to orchestrate his own place. His menu is filled with signature dishes reminiscent of his days at The Fifth, or perhaps earlier at Auberge Gavroche, each dish including at least one surprise ingredient that makes you want to try everything.
Two starters show the balance of expertise and creativity that I hope Leroy will carry forward at Didier: a terrine of fois gras happily reminds of great days of The Fifth, where freshness and butter reigned supreme; and the tart with escargot and buttery chanterelle mushrooms as a canny counterpoint.
Entrées, though, will bring other chefs to see why, in just a short time, Didier has quietly become a hard reservation to get. A hearty and filling wild caribou is richly adorned with roasted radicchio, fennel and black olives. The duck confit gives a new and different voice to the idea of a rich and earthy plate - an intellectual and sensual exercise, executed by a top chef.
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 AT A GLANCE
Didier Restaurant
1496 Yonge Street, Toronto, ON
416-925-8588
French
St Clair
Venue:
Restaurant, Fine Dining
Hours:
Tue. to Sat.: 6:00pm - 2:00am
Price Range:
$$$$$ (expense account)
Payment:
Master Card, Visa, American Express
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THE BUZZ
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IN THE AREA
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38 Reader Reviews | I would like to add to my wife's comments about our Didier experience last night.
To be fair, he attention at the beginning of the evening was very good. The Maitre'd took my coat and gave me a tag for same. They came around right away and offered drinks and were also quick to take our food order. The waiter and the wine server both started the evening by being attentive and then things went south.
Once they got the initial drinks and food underway their attention started to drift. So much so that at one point I had to pour the wine as both glasses had been sitting empty for a while. The waiter rushed over at that point to grab the bottle stating that I should not have to pour the wine but - guess what - too late.
When we then ordered our coffee we were told it would be served right away. We were then told that they were making a fresh pot. In the meantime, somebody brought the bill and coffee hadn't arrived yet. When we reminded them of this fact (and advised that the coffees weren't on the bill) they took the bill away, added four coffees, brought the coffees over and while we were halfway through preparing them the maitre'd came over and told us the table was required for somebody else and we were to be moved. Not wanting to interfere with a small business owner making money, we did move to a cold room at the front of the restaurant and then determined our coffee was luke warm at best.... Fresh pot my derriere!!!!!
For the privilege of having old coffee halfway warmed up in a microwave most likely, we paid extra on our bill (most restaurants would have absorbed the coffee or at least asked before bringing the bill if we were finished) and froze in the front room.
To really put a finishing touch on the evening I then put up with a series of coats being brought for my review after determining that the ticket stub they gave me did not match the coat. What if I were dishonest and had liked one of the other coats better than my own? Be careful when checking your coat is all I can say - better yet - don't do it!!!
In her frustration with trying to find my coat (and I was helping - the issue was multiple locations where they store coats - the maitre'd hooked me with the hanger and my hand started bleeding)... One bad experience after another...
The food was not extraordinary but was enjoyable. Unfortunately the service experience took any glow of good feelings about the meals.
Chef - review your roster and get some solid and experienced management in the restaurant. You have lost us and some of our friends. I know how hard it is to make a go of things in the restaurant business - get yourself well supported.....
1. Geoff's Review :: January 31, 2010 Geoff's Rating: 1 Stars |
We just returned from dinner as part of the Winterlicious event. We expected more from a high end restaurant. The service was not very attentive. The food was bland. We were most upset when were waiting for our coffee at the end when the hostess told us that we had to move to the bar area to finish our coffee. She needed our table for a 9 pm reservation! It was not our fault that the service was slow that we were there for over 2 hours. We reluctantly moved to the bar area which was very cold in there. When presented with the bill, we noticed that there is an automatic 15% gratuity charge on the bill. This is not unusual for us. However the 15% is calcuated AFTER taxes! This is very bad business practice. Now the bad experience does not end here. They could not find my husband's coat. The hostess was so confused. She kept bringing the wrong coat. My husband went to help her. She was so flustered that she yanked the coat hanger and ended up stabbing my husband on the hand causing it to bled. Not only did we leave feeling ripped off but injured. We will never go to this restaurant again. Service is not their forte.
2. P. Lee's Review :: January 30, 2010 P. Lee's Rating: 1 Stars |
Mohammad, the issue which still no one has focused on is making reservations for large groups and not showing up with the amount of people in you reservation. Small restaurants turn away tables because some asshole made a reservation for 20 people at 8pm and arrived with 12 people and than wonder why should i be charged? Because a table of 6 people wanted to come in at the same time but only a table of 4 was open at that time, hence the restaurant turns away another customer. Oh the "EXPERIENCED FINE DINERS" have arrived, "ohh we are only going to be 12 people now sorry about that". Common courtesy would be that you call and let the restaurant know. I am sure the "experienced fine diners" lol lol would have been taught that early on.
Give me a break where do you people dine? lol
3. Amir's Review :: December 09, 2009 Amir's Rating: Stars |
re: Amir
Restaurants should not take group reservations if they cannot handle the pressure of serving groups...whether it is Saturday evening or not. If you choose to do so, then that's all part of doing business.
Like they say: "If you can't handle the heat, stay out of the kitchen"
4. Mohammed's Review :: December 09, 2009 Mohammed's Rating: Stars |
I certainly empathize with FoodAdvisor's situation at Didier coming from the perspective of a customer. Restaurants surviving without the loyalty of patrons cannot be doing too well.
Btw Amir, my family enjoys dining at the Keg so please don't put down other restaurants, it's quite lack of respect for others and frankly quite rude.
5. Louise's Review :: December 08, 2009 Louise's Rating: Stars |
It is comforting to know that there are others with similar bad experiences at Didier. Thank you for fellow diners who also voiced their experience. For those who do not understand the details of our situation at the restaurant, please refrain from putting in your 2 cents by making incorrect, inaccurate , and unfair assumptions & judgements. This, to us, is common courtesy and etiquette.
6. FoodAdvisor's Review :: December 08, 2009 FoodAdvisor's Rating: Stars |
I never spoke about the corkage fee, my issue was with people like the food advisor who think they can make a big reservation on a weekend and than walk in with six people missing. If food advisor was so savvy in fine dining and etiquette he or she would have called even 30mins before arrival and they could have at least given away those tables. As per charging people for guests who have no arrived that is almost standard in most restaurants thats why they get your credit card for parties of 8 or more so you cant screw them. I live on planet etiquette where we dont walk around pretending to know food or dining etiquette as i mentioned in the other review stick to the far nientes and keg steakhouse they have plenty or room for all you professionals.
7. Amir's Review :: December 08, 2009 Amir's Rating: Stars |
We visited Didier for the second time. It was a Saturday night and the restaurant was half empty. The ambiance was very somber, but the decor was elegant. The food was mediocre - it didn't taste awful, but it wasn't outstanding either. The wait staff was courteous for the most part. However, the head waitress/hostess, which seemed to be running the front the restaurant was rude and obnoxious. Left a bitter aftertaste in my mouth after leaving the restaurant. Perfect place for a perfect evening if you want to break up with girl friend or treat your worst enemy for dinner.
8. Jean-Francois's Review :: December 08, 2009 Jean-Francois's Rating: 1 Stars |
Amir, I've read both yours' and Food Advisors' and I don't even see you being from this planet. First of all, $40... for corkage? Overcharging for dinners not served? I know this restaurant well (admittedly, not as of late, as I also have had bad overcharging experiences) and know where she is coming from.
9. Daniel Lanse's Review :: December 07, 2009 Daniel Lanse's Rating: 1 Stars |
Re: Food advisor
First of all food advisor after reading you're review it is evident that you have no consideration regarding small restaurants didier and others are not far niente on bay street that seats 400 people. If you have any experience regarding fine dining or any sort of dining etiquette you would have called and shortened the amount of people in your party. Its best you stick to the far nientes east side marios houstons steak house and those types of establishments you dont belong at didier it is too refined for your professional(lol) palette.
10. Amir's Review :: December 07, 2009 Amir's Rating: Stars |
Here's our BAD experience of Unethical Billing & Poor Attitude at Didier restaurant to share with you.
We have organized a class reunion dinner at Didier to celebrate Christmas & our long-lasting friendship, everyone came with excitement & anticipation but left with disappointment & disbelief. We did enjoy our gathering but it ended in a way which has upset all 18 of us. Since we have a large group we've only been offered to do a group menu (no other options), that's not an issue though. We got charged extra for a few guests who did not manage to show up for dinner, merely for the reason that "the number of guests who showed up for dinner did not match the number of guests intended during reservation". We have indeed updated changes of our guest list but some circumstances cannot be foreseen until the night of. Obviously the restaurant does not believe in flexibility nor goodwill courtesy. There are no disclaimers on their website nor any warnings whatsoever regarding this "policy" when we called to make the reservation. This is not a good business practice and is bound to lose long-term clientele. Furthermore, the corkage fee has been changed from $20 (as stated on their website & outside the restaurant) to $30 (when making the reservation via phone/e-mail) to $40!!!! (when we were actually at the restaurant). And you're right in guessing that we got charged an unexpected $40 for corkage fee alone.
As we attempted to clarify the bill, Tory the event co-ordinator was very indifferent and rude, with no intention of helping out with the situation, and simply said, "this is your bill and you are paying for it!" The owner Didier himself was brought to attention and after a long discussion has finally agreed to reduce the corkage fee a bit and charge for one guest less. WE STILL ENDED UP PAYING FOR 2 EXTRA GUESTS WHO DID NOT COME FOR THE ACTUAL DINNER. So good luck to you and please check your bills if you still wish to give the restaurant a try.
As a group of professionals, it was definitely not our intention to engage in such type of disputes over the bill and we always hope to respect others and vice versa. In the end we paid extra for some guests who did not show up, in respect to the restaurant's "policy to cover costs". Of course we did NOT ask to take away the extra food that we paid for (but was not cooked and not served to a couple guests who did not come). We are all experienced in fine dining in a lot of restaurants but this is a first-time for us.
Didier restaurant still made a profit with all the extra charges and by keeping the uncooked/ unserved food in the end. But in exchange of a short term profit they have certainly lost their respect in the industry as well as long-term and future clientele in one night. Food is an important element in a restaurant, but its service & professionalism give it soul. I hope this review will help some fellow diners in making their choices.
11. Food Advisor's Review :: December 07, 2009 Food Advisor's Rating: 1 Stars |
Correction I was responding to the comment made by anonymous not Mimi's. I'll get mimi next time
12. Alison's Review :: November 13, 2009 Alison's Rating: Stars |
Regarding mimi's comments.
I believe Didier must be a competitor of yours. I have been dining at Didiers for years and never has there been mayo in the steak tartar.
You post is clearly a diatribe from a disgruntled competitor.
Perhaps CN's 360 (persumably where you work)is more suited for your taste. I've dined at 360 and it's fine, but does not compare to Didier's.
13. Alison's Review :: November 13, 2009 Alison's Rating: 4 Stars |
Some of Didier's fare is good, some, well... To further the gluttony, skip the crème brulée and order the molten chocolate into which you dip fruit or better yet, a cheese plate that my Swiss friend said was the best part of the meal. Since cheese is a shared dish, the point of French food and flavours is about having fun with friends.
14. Carl Knowles's Review :: July 27, 2009 Carl Knowles's Rating: 3 Stars |
We had a wonderful dinner there recently. From the crisp green salad with chevre - to the fish and finally the delicious creme brulé - it was magnifique!
The atmosphere is sexy and sophisticated - I want to go back on a date and enjoy their wine menu - and have more dessert!
15. Eilleen 's Review :: July 22, 2009 Eilleen 's Rating: 4 Stars |
I had the tasting menu here and wasn't very impressed. It wasn't bad, just didn't knock my socks off in any way. Maybe the tasting menu wasn't the way to go- sometimes they feel too "safe", I may have been better off ordering the things that jumped off the menu.
16. Janice Ian's Review :: July 21, 2009 Janice Ian's Rating: 1 Stars |
We dined here recently upon reading the news that Didier had been awarded the prestigious title Maître Cuisinier de France. I couldn't have been more disappointed.
The menu, a 3 course prix-fixe, was hit and miss. The fois gras on fig tart divine (probably owing to good primary ingredients), but the fish was overdone and uninspired and the portions minute.
The wine list was a combination of bad Canadian and LCBO rack French with a smattering of Better French over $150 (our third selection was in stock).
The room was a throwback to 20 years ago when it was Rhodes. Dull oak panelling and washrooms that brought me back to my childhood in public school.
The service, well, between the out-of-place latino waiters and the hagishly rude Matre D' lady, I'd wished it was a buffet that I could serve myself.
For the absurdly expensive check I would have expected alot more. Thankfully this city is spoiled for choice and I have learned my lesson...
Didier, pack up your knives and leave the rest behind. Surely with a better team around you you can excel to the standards that your new title expects.
17. Anonymous's Review :: May 29, 2009 Anonymous's Rating: Stars |
sfgh
18. Anonymous's Review :: May 29, 2009 Anonymous's Rating: Stars |
A friend to me there for my b-day and i was really surprised I had never been to the place and really enjoyed it. but i was most happy that i did not have to pick up the check...
19. Jerry Onstead's Review :: May 04, 2009 Jerry Onstead's Rating: 4 Stars |
I have no idea why everyone is raving about this place. It's slow, the food is average, and the ambiance seems so forced (and slightly rude). I really don't recommend it for large groups.
20. Brenda T.'s Review :: April 20, 2009 Brenda T.'s Rating: 1 Stars |
Have always loved it.
Tuna tartar is the best. Grab a seat at the bar and have some tartar and a martini, great way to spend a happy hour.
21. Daniel Garry's Review :: April 19, 2009 Daniel Garry's Rating: 4 Stars |
Honestly, we are foodies and were excited about coming here. The service is non existent - they simply do not understand what service means. I could go into everything but that sums it up. The food was decent, but disappointing for a 'big name' chef.
Lets say 2 out of 6 dishes were great, and the rest were well executed but far from exceptional.
The price is obnoxious for the overall experience, which explains why on a Saturday night the resto was only 10% full.
This resto won't be around much longer. We hope in his next reincarnation he partners with someone that knows how to run a business.
22. Anonymous's Review :: March 16, 2008 |
Honestly, we are foodies and were excited about coming here. The service is non existent - they simply do not understand what service means. I could go into everything but that sums it up. The food was decent, but disappointing for a 'big name' chef.
Lets say 2 out of 6 dishes were great, and the rest were well executed but far from exceptional.
The price is obnoxious for the overall experience, which explains why on a Saturday night the resto was only 10% full.
This resto won't be around much longer. We hope in his next reincarnation he partners with someone that knows how to run a business.
23. Michael's Review :: March 16, 2008 Michael's Rating: 1 Stars |
I would like to correct certain comments made by AA. I too am French from Paris, so your remarks were most interesting. Where do I start?
The Award ceremony for the Ordre du Merite Agricole took place on November 25, you did not travel in time - the ceremony took place a month or so after actual notification of the award. If you take the trouble to research this award, you will find that services rendered to the French state includes restauration - namely the unfailing propagation of French gastronomic culture. Chef Didier has served the French Government in Toronto and Ottawa for over 15 years and has consistently raised the bar on French cuisine in Ontario - hence his nomination
Re your Steak Tartare, I happen to know for a fact that each dish is made to order, ie Chef chops the meat manually 'a la minute' So your inference that any of his food is prepared ahead of time is not a very nice thing to say to any respectable chef. Mayo or not is a different story and that is a subjective take. I happen to think Didier's Steak Tartare is the best I have ever had...'les gouts et les couleurs ne se discutent pas'!:)
Lastly, I think that none of you nay-sayers are doing any kind of service to Toronto fine dining - there are not enough restaurants that cater to people who understand good food and are prepared to pay for it in this city. Negative reviews serve only to discourage patrons who might have given a fine dining establishment such as Didier a try....
24. Anonymous's Review :: February 18, 2008 |
I would like to correct certain comments made by AA. I too am French from Paris, so your remarks were most interesting. Where do I start?
The Award ceremony for the Ordre du Merite Agricole took place on November 25, you did not travel in time - the ceremony took place a month or so after actual notification of the award. If you take the trouble to research this award, you will find that services rendered to the French state includes restauration - namely the unfailing propagation of French gastronomic culture. Chef Didier has served the French Government in Toronto and Ottawa for over 15 years and has consistently raised the bar on French cuisine in Ontario - hence his nomination
Re your Steak Tartare, I happen to know for a fact that each dish is made to order, ie Chef chops the meat manually 'a la minute' So your inference that any of his food is prepared ahead of time is not a very nice thing to say to any respectable chef. Mayo or not is a different story and that is a subjective take. I happen to think Didier's Steak Tartare is the best I have ever had...'les gouts et les couleurs ne se discutent pas'!:)
Lastly, I think that none of you nay-sayers are doing any kind of service to Toronto fine dining - there are not enough restaurants that cater to people who understand good food and are prepared to pay for it in this city. Negative reviews serve only to discourage patrons who might have given a fine dining establishment such as Didier a try....
25. AP's Review :: February 18, 2008 AP's Rating: 4 Stars |
I tried the tasting menu. I thought the overall attitude was too overbearing so I didn't enjoy the place as much. I don't see myself returning
26. R.Turnbull's Review :: February 17, 2008 R.Turnbull's Rating: 1 Stars |
Where do I start? Just like the first reviewer we were 4 French happy to have found the spot until we tried it. Lets talk about the service first, we had ordered a Sauternes only to be told 45 min into the meal that they did not have and that a big chunk of the wine list was not available. The food is nothing to be proud of either, we received a meringue that was uncooked for the most part which means that it was simply raw egg whites for desert. The chef did not offer not to charge for the dessert that was sent back untouched but rather came to the table all pompus and said that we should have just eaten it!!! Oh and did I mentioned how expensive the bill was after all.
Literally, this establishment is a JOKE!
27. Anonymous's Review :: January 29, 2008 |
Where do I start? Just like the first reviewer we were 4 French happy to have found the spot until we tried it. Lets talk about the service first, we had ordered a Sauternes only to be told 45 min into the meal that they did not have and that a big chunk of the wine list was not available. The food is nothing to be proud of either, we received a meringue that was uncooked for the most part which means that it was simply raw egg whites for desert. The chef did not offer not to charge for the dessert that was sent back untouched but rather came to the table all pompus and said that we should have just eaten it!!! Oh and did I mentioned how expensive the bill was after all.
Literally, this establishment is a JOKE!
28. Mimi's Review :: January 29, 2008 Mimi's Rating: 1 Stars |
Didier… Didier could be a joke or just a if only this restaurant wasn’t so expensive, pretentious and simply not good!!!
We were 3 french really exited to try this so called “traditional French” restaurant.. but what a disappointment.
First we were served a cheap black bean purée… salt and spices would have added something interesting to this simply very boring thing.
Then the “amuse bouche”: sooo cold (and yet it was fried little things) we thought that it was just coming out of the fridge! The “baguette” is one of the least tasty I tried in Toronto, and the core was so cold: this bread was stored in a fridge at one point or most probably frozen…I’ve never seen a bread with the core colder than the outside… and coming from Paris believe me I’ve tried hundred of bakeries in my life! The “ficelle” (kind of very thin baguette) you can taste at the 360° (CN tower) is far better. Our waiter was most probably new and lacked of confidence and still have a few things to learn, for example when you serve wine you are supposed to show the label to the customer before you pour it into his glass; when the customer requests that you ask a question to the chef, don’t go to the bar pretending your going in the kitchens… your customers are not that stupid (especially if their table is right next to the kitchen’s door…). This poor guy was nice though but seemed terrified by the chef!
Thereafter came the main course. We ordered the Steak Tartare and a Côte de boeuf bordelaise.
The steak tartare was full of mayonnaise…I’m sorry but one’s doesn’t put mayo in a steak tartare... not even homemade mayonnaise! And advise to you fellow customers: don’t even try to have your tartare without mayo “the chef wouldn’t like the result”… But chef: I am the customer, I am the one eating the food, and I am the one paying the bill, therefore if I don’t like mayo in my steak tartare You should take it into consideration. This led us to believe that this steak tartare may have been prepared in advance (in France you always have the choice to “prepare” your tartare yourself, i.e. the ingredients come unmixed with the meat so that you can accommodate your meat exactly the way you like it).
The Côte de boeuf… not tender and over cooked… the smashed potatoes was ok. The Bordelaise sauce however was good.
As a conclusion I would definitely not recommend this restaurant: go to the CN’s 360°: you will enjoy a nice view, a good meal and a far less pretentious place, all of this for a very reasonable price!
Oh, and as we were leaving we noticed that “toilettes” (restrooms) was spelled without the last “s”, and this simple letter changes a lot: “toilette” is the cleaning while “toilettes” are the washrooms!
Also on his website Didier tell us how he was rewarded with “prestigious Medal of the Chevalier de l'Ordre du Mérite Agricole on Sunday “ November 25th …I may have travelled in time then because I went there before and the medal was already on the wall! And just so you know this reward, even if it is indeed a prestigious reward created in the late 1880’s, was meant to give recognition to meriting people in agriculture… not gastronomy.
29. Anonymous's Review :: November 27, 2007 |
Didier… Didier could be a joke or just a if only this restaurant wasn’t so expensive, pretentious and simply not good!!!
We were 3 french really exited to try this so called “traditional French” restaurant.. but what a disappointment.
First we were served a cheap black bean purée… salt and spices would have added something interesting to this simply very boring thing.
Then the “amuse bouche”: sooo cold (and yet it was fried little things) we thought that it was just coming out of the fridge! The “baguette” is one of the least tasty I tried in Toronto, and the core was so cold: this bread was stored in a fridge at one point or most probably frozen…I’ve never seen a bread with the core colder than the outside… and coming from Paris believe me I’ve tried hundred of bakeries in my life! The “ficelle” (kind of very thin baguette) you can taste at the 360° (CN tower) is far better. Our waiter was most probably new and lacked of confidence and still have a few things to learn, for example when you serve wine you are supposed to show the label to the customer before you pour it into his glass; when the customer requests that you ask a question to the chef, don’t go to the bar pretending your going in the kitchens… your customers are not that stupid (especially if their table is right next to the kitchen’s door…). This poor guy was nice though but seemed terrified by the chef!
Thereafter came the main course. We ordered the Steak Tartare and a Côte de boeuf bordelaise.
The steak tartare was full of mayonnaise…I’m sorry but one’s doesn’t put mayo in a steak tartare... not even homemade mayonnaise! And advise to you fellow customers: don’t even try to have your tartare without mayo “the chef wouldn’t like the result”… But chef: I am the customer, I am the one eating the food, and I am the one paying the bill, therefore if I don’t like mayo in my steak tartare You should take it into consideration. This led us to believe that this steak tartare may have been prepared in advance (in France you always have the choice to “prepare” your tartare yourself, i.e. the ingredients come unmixed with the meat so that you can accommodate your meat exactly the way you like it).
The Côte de boeuf… not tender and over cooked… the smashed potatoes was ok. The Bordelaise sauce however was good.
As a conclusion I would definitely not recommend this restaurant: go to the CN’s 360°: you will enjoy a nice view, a good meal and a far less pretentious place, all of this for a very reasonable price!
Oh, and as we were leaving we noticed that “toilettes” (restrooms) was spelled without the last “s”, and this simple letter changes a lot: “toilette” is the cleaning while “toilettes” are the washrooms!
Also on his website Didier tell us how he was rewarded with “prestigious Medal of the Chevalier de l'Ordre du Mérite Agricole on Sunday “ November 25th …I may have travelled in time then because I went there before and the medal was already on the wall! And just so you know this reward, even if it is indeed a prestigious reward created in the late 1880’s, was meant to give recognition to meriting people in agriculture… not gastronomy.
30. AA's Review :: November 27, 2007 AA's Rating: 1 Stars |
I was a bit aprehensive going to Didier, after reading a few of the earlier reviews, but after being there, I must assume they went to the wrong place. The atmosphere (although much of it the same as the previous tenant) is quite nice. I was there on a Thurs, so it was not busy, which meant it was nice and quiet, a pleasant place to sit and chat.
The staff, from the Maitre'd, to the server, to the busboy were all very friendly and attentive. We both had the tasting menu, which was, in a word, inspired. The venison was the best I have had in many years. The only issue we had, was that the wrong wine arrived at the table, but the server handled this error, with no fuss.
If you are looking for a place to go, for that special evening out, I recommend Didier.
31. Keck's Review :: January 05, 2007 Keck's Rating: 4 Stars |
Classic French cuisine at its best - if you enjoy perfectly executed French food - this is the place to dine. Top quality ingredients, just right portions, simple yet elegant presentation of dishes on beautiful French Limoges porcelain. Relaxing and quiet atmosphere with French 'chansons', lovely flower arrangements, warm lighting and candles setting the mood. The bar is the best - bar none :) - patrons are very sociable and service is seamless. For those in the know, this is the finest French restaurant in town!
32. AP's Review :: March 12, 2006 AP's Rating: 4 Stars |
I had my birthday dinner with 11 friends at Didier. It was my second visit and this time, the fixed menu was suggested. Too bad my friends were not told that wines, put on the fixed menu, were not included in the quoted price. When we asked for separate checks, the attitude served in return was mind-numbing. Food was divine - Didier offers the best sweetbreads I ever tasted. Suggested improvement - get better trained, friendlier staff. I don't mind spending $200 per person, just don't treat me like you have better things to do than to serve us.
33. Robert Pierre's Review :: February 10, 2006 Robert Pierre's Rating: 3 Stars |
On a somewhat mild evening in January I had the opportunity to be whisked away to a place/time/meal that was distinctly not your basic Torontonian fare.
Didier (Yonge and St. Clair) was an experience I will soon not forget and look forward to sharing again with more friends and family.
I will admit that the decor was not overly enthusiastic. Mind you I was impressed by the Louis the 15th replica desk in the Foyer.
Every aspect of the proprietors and the staff was exactly what I needed it to be. The waiter was not overly present, but I never wanted for anything. My water glass was always full and the bread and roasted garlic spread were abundant. (I am a big fan of bread so this was a plus for me).
I suffer from certain food allergies and could not share in my guests Escargot, but the Waldorf salad was a most welcome change from any I had ever had. Celeriac Remoulade (http://www.cooking.com/recipes/static/recipe1498.htm) with golden delicious and walnuts. Cool and different.
My guest and I both had the stuffed free range Cornish hens. Stuffed with chicken livers that melted in my mouth (yes I am acutely aware of how trite and clich?? that sounds).
The accompanying Madeira sauce with Shitake mushrooms was flawless. The Shitake mushrooms, which I usually feel are the first four letters of their namesake, were a most welcome addition in the risotto.
We ended with a merange that change texture as it was eaten and a creme of chocolate and vanilla that danced. Literally !!
I am not a world traveler (as one would ascertain from my food review) but if you want to try something that exudes a trip overseas, you should visit Didier. You will not be disappointed.
34. Daryl's Review :: January 11, 2006 Daryl's Rating: 4 Stars |
I really don't think any of you are being very fair. The food is wonderful, the atmosphere is very french, which is what they are trying to depict and the service is excellent. Give them a break
35. W's Review :: December 12, 2005 W's Rating: 4 Stars |
No "maiter-d" or hostess at the door. Nobody greeted me, so after waiting a good 5 minutes I decided to go in and find my party myself! Food was totally unispired. I was very disappointed. Much ado about nothing. C'est domage Didier!!
36. Jenifer's Review :: July 21, 2005 Jenifer's Rating: 1 Stars |
as you walk in the door you wonder where is my little black dress I didn't know the setting was Funeral parlor chic!
once you are seated you realize that this is it ..... it's a good as it going to get.
The best way to describe the staff is to say that I've seen more facial expressions from Norma Desmond's dead monkey.
and just like the setting the food is just as boring... and when you leave you're glad you lived thru it
so all and all it's only to be recommended if you choose to set your funeral after party outside your home.
37. Jean-Marc D's Review :: February 16, 2005 Jean-Marc D's Rating: 1 Stars |
WOW , such excitement over nothing, bland food, boring room, no update from previous resident, and with such mediocrity it is stunning.
Stuffy room, with little character. Save your money, you could cook better at home. Nothing at all to recomment except avoid this place, they are only relying on a name , and no substance anywhere else.
Really disappointing after all the hype. Sfaff looked scared to be there, and were not approachable, Chef left kitchen a few times to greet guests, perhaps to give his regrets for his shortcomings.
38. Tim D's Review :: February 15, 2005 Tim D's Rating: 1 Stars |
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martiniboys event calendar
1496 Yonge Street, Toronto, ON |
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MBO Toronto :: Toronto Restaurants & Dining Guide
