After a failed attempt to go to Atlantic, we decided to roll the dice along Ossington and checked out Böhmer instead. Late at night, the room is quiet with a muted buzz from the still busy bar. We get seated by one of the large windows at the entrance and check out the menu of seasonal and local ingredients. While we didn’t order very many dishes, Böhmer impressed me with the plating. Really lovely-looking.
Baby beet salad with arugula, Ontario goat cheese, Niagara cranberry plum vinaigrette. Simple and fresh.
Rabbit terrine with foie gras, wild leek purée, baby carrot and pea remoulade, balsamic reduction.
Rabbit, stuffed with blood sausage wrapped in smoked bacon, English peas, heirloom carrots, and Niagara maple-vinegar jus.
Cheese plate with fruit and crisps. Nice platter, decent selection.
Strawberry shortcake with basil ice-cream. A typical pairing done up with flair.
Böhmer’s an open space done up with raw wood and curved chandeliers. A long communal table runs parallel to the bar with regular tables filling out the rest of the space. A lounge-like nook toward the middle of the room looked great for groups. While Böhmer was a perfectly good place to eat, nothing really stood out to me, taste-wise. However, it was nice to try and Bohmer impressed visually, both on the plate and in the surroundings.