The splendid view

The splendid view

For many years I had heard from friends, both foodie and non-foodie alike, that Splendido was a super eating experience. Still, the thought that it would be there the next week or the next month put things off for a long while. When I heard that Yannick Bigourdan and chef David Lee would be selling the resto to long-time general manager Carlo Catallo and chef de cuisine Victor Barry, I quickly made arrangements to eat at what many consider to be Toronto’s finest dining experience, making sure to get in before the changing of the guard. Purposely missing the “Best of 8 Years” menu that would wrap up David Lee’s reign in the kitchens, we opted instead to experience Splendido on a more quiet, albeit, still busy, Tuesday night. Here are the highlights of the evening:

Nice nibbles to start. Cheese shortbread and pea puree tart, the latter of which I quite liked. Came with a pineapple and coconut foam.

Nice nibbles to start. Cheese shortbread and pea puree tart, the latter of which I quite liked. Came with a pineapple and coconut foam.

Tunisian Octopus on potato with mustard dressing. We were speaking to Carlo Catallo about wanting to try the mid course, and he sent out this extra bit for us to sample.

Tunisian Octopus on potato with mustard dressing. We were speaking to Carlo Catallo about wanting to try the mid course, and he sent out this extra bit for us to sample.

Colourful and lightly dressed. The golden beets were simply lovely.

Colourful and lightly dressed. The golden beets in this salad were simply lovely.

Really fantastic fresh soft shell crab, lightly battered and fried. One of the best examples Ive had in a long while.

Really fantastic fresh soft shell crab, lightly battered and fried. Best I've had in a long while.

Poached Dutch white asparagus with local ramps. I cant begin to articulate how simple yet delicious this was. Best dish of the night.

Poached Dutch white asparagus with local ramps. I can't begin to articulate how simple, yet delicious this was. Best dish of the night.

Butter poached N.S. lobster, Digby sea scallops, Fennel puree, preserved lemon.

Butter poached N.S. lobster, Digby sea scallops, Fennel puree, preserved lemon.

We opted to get some cheeses and these were the selections. Favourites were a blue cheese and a triple cream brie.

We opted to get some cheeses. Favourites were a blue cheese and a triple cream brie.

With so many of Toronto’s fine dining restaurants fading out, I am very glad I had not missed this last opportunity to eat at Splendido as it has been for the past 8 years. It’s the closest to The French Laundry experience that I’ve had in Toronto. While I look forward to the restaurant’s rebirth in the summer, I will have to hold on to this meal as the standard that Toronto can achieve and I hope, surpass, in the future.

More photos from the evening, including menus

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