As readers know, the goal of mycollingwood is to inform you about all that Collingwood, the Blue Mountains and the surrounding area have to offer and encourage you to support local businesses. With news that Oliver & Bonacini's restaurant in the Westin Hotel at the Blue Mountain Village Blue had hired a new Chef de Cuisine I felt I had to go and see what all the "buzz" was about.
A colleague told me that the menu was interesting and that new Chef was willing to come out and speak to customers (when he had time). And, so the other night, a friend and I went for dinner and to see what Chef Adam Mear has done in the weeks he has been on board.
I was happy to learn that this position finds him reacquainted with clients from one of his previous stints in the well-loved O & B Toronto restaurant, Auberge du Pommier. International and American tastes clearly influence his menu and told us we were in the hands of a confident Chef not afraid to step outside the norm.
As a supporter of the area, we were impressed by his commitment to support the local economy by relying on local suppliers wherever and whenever possible.Â We were also impressed by the creativity of the cuisine, which was often as baffling as it was interesting. Combinations I had never seen before graced almost every plate.
We both love seafood and so were happy to put away the menu and let Chef create our menu. The result was wonderful and I was in my element with three examples of seafood and a lovely little filet mignon.
One of the highly decorative items put out by Chef Mear was a presentation of perfectly prepared slices of high quality tuna resting on a bed of tissue thin slices of petite radish, with pomegranate seeds.
Another lovely touch was the palate cleanser -Â A demitasse of icy lemon and sour cream was the perfect way to prepare our palates for the next course.
But a great restaurant experience isn't only about the food -Â It's the flow of the delivery, the knowledge of the servers and the ambiance.Â The service and attention given us by our server Holly not only met but exceeded our expectation.Â A tribute to the Chef was the fact that she could explain every item and answer all our questions.Â The food and service was so good it helped overcome a table of extremely exuberant and noisy birthday celebrants who were unfortunately seated next to us.
So, enough about our experience, I leave it to you to go and try for yourself - but make a reservation.Â Chef Mear - I for one will be back!
To contact O&B and to check out their menu, visit their website.