Home > GTA > [North Toronto] Wildfire Steakhouse & Wine Bar (Summerlicious)

[North Toronto] Wildfire Steakhouse & Wine Bar (Summerlicious)

Thanks to my new job in midtown Toronto, I find myself in an area with lots of dining options. From traditional Indian to Comtemporary Canadian, the amount of choices is overwhelming. 

Based on one of my colleague’s recommendation, my team looked up the Summerlicious menu for Wildfire Steakhouse and Wine Bar. We were all so impressed with menu and immediately decided to go there for lunch. 

Photo credit: Google

The interior of the restaurant is very dimly lit. Nice ambience but it was actually difficult to read our menus!

Soup of the day
Fresh, homemade creations
Shrimp Martini
Succulent tiger shrimp, served with our zesty citrus-vodka infused cocktail sauce
Escargots Provençal
Served with herbed butter, roasted garlic, shallots and panko topping
Wildfire’s Caesar Salad
Hearts of romaine tossed in a tangy roasted garlic dressing, herb crostini
Grilled Calamari
With warm tomato salsa, capers, black olives and red onions

Certified Angus New York Striploin
With roasted garlic mashed potatoes and seasonal vegetables
Piri Piri Churrasco Chicken Breast
Served in a Piri Piri sauce with roasted garlic mashed potatoes and seasonal vegetables
Grilled Salmon Filet
With black bean corn salsa and served with rice pilaf and seasonal grilled vegetables
7oz Certified Angus Beef Burger
Served with marbled cheddar, sautéed mushrooms and onions, topped with
Wildfire’s houseblend barbeque sauce, with sweet potato fries
Half Rack of Ribs
Our ribs are basted with homemade barbeque sauce and served with hand cut fries and seasonal vegetables
½ Nova Scotia Lobster
Warm garlic drawn butter, rice pilaf and seasonal vegetables
Angel Hair Pasta
With summer vegetables, arugula, garlic, white wine and fresh herbs topped with crumbled goat cheese

Decadent Chocolate Torte
Homemade flourless chocolate torte made with rich Belgian Chocolate
Red Velvet
Moist Sponge cake made with rich artisan red cocoa, layered with chocolate Ganache and vanilla cream cheese frosting
Layered Chocolate Mousse
Rich dark chocolate mousse under a layer of creamy white chocolate mousse with a blanket of chocolate ganache
Wildfire’s Famous Crème Brulee
Made with rich Madagascar vanilla beans

The kitchen/serving area was nice a bright though.

My colleage A ordered soup of the day, wild mushroom soup. It was done very nicely. The soup was full of the earthy creamy cremini mushroom flavour.

I had the escargot for my appertizer. The escargot was cooked thoroughly with a nice bite to it,  but not to the point of rubbery and chewy. The butter and garlic mix made it really aromatic and savoury. It was a very delectable dish and I really enjoyed it.

My other colleague had the grilled calamari. The calamari tasted fresh and was grilled to a lovely char on the outside but still tender on the inside. The tomato salsa gave it a nice zesty taste and complimented the natrual sweetness of the calamari.

All three of us ordered the striploin. It was seasoned well to bring out the beef flavour, but it was unfortunately overcooked and also unevenly cooked.

We finished our lunch with the crème brûlée. The crème brûlée were served in tall, round ramekins, topped with some fruits and sprinkled with a dust of powdered sugar. The custard part of the crème brûlée was creamy, sweet, and smooth. However, I found the bunrt sugar crust to be on the thin side, not crunchy enough, and certainly not proportional to the amount of custard in the ramekins. I prefer my crème brûlée to be prepared in the classic shallow ovals as they give more surface area for the burnt sugar, which is my favorite part. The shallow ovals also allow for the best proportion of creamy custard to crunchy bunrt sugar crust. Both my colleagues really loved this crème brûlée and I was the only person who did not finish it.

Our summerlicious lunch at Wildfire was decent and satisfying. The portion size and price was good. Having steak for lunch was also really nice!  All three appetizers were done nicely and were very delicious.  However, the mains and desserts were not well executed. Overcooked steak in a steakhouse is simply not acceptable.  I know it is not very fair to judge a restaruant based on its performance during summer and winterlicious, but I don’t think I’d return to Wildfire again.

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