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Zelda's of TorontoFine dining and art appreciation create a complimentary combination to tease one's palette. Whether a permanent collection owned by the establishment, or galleries devoted to the celebration of contemporary artists, the duo have fabulous possibilities for a positive investment of leisure time. Gourmet
Zelda's restaurant may not take decoration too seriously, and as such proudly proclaims their disdain of the mainstream, but that is not extended to the impressive quality of the menu. Bobbin on the Bayou Chicken stands out in its presentation and mouth-watering aromas. Blackened coated breast of chicken is roasted in authentic cast-iron and served with a delicious honey-dijon sauce. Dino Magnatta, the owner, created the dish influenced undoubtedly by his culinary study in New Orleans from where the blackening spice, the key to the dish is imported. This popular dish and her creator were featured on the Food Network's “What's for Dinner Show with Ken Kostick”. The accompanying sweet potato fries have the perfect dusting of spices to tantalize the taste buds. Additionally the plate is presented with steaming hot vegetables freshly prepared al dente. Eye catching in presentation, its almost shameful to take a bite, but this meal is meant to be enjoyed. Tex-Mex Chicken Quesadillas are a lighter alternative and can be prepared as a vegetarian meal. Something Zelda's menu makes clear is that many of her numerous dishes can easily be prepared without meat for vegetarians. The Quesadillas come stuffed with fresh chicken, tomatoes, peppers and diced onions topped with mixed cheeses and served in a flour chipolte tortilla with sides of salsa or sour cream. The salsa is created in house and from Dino's own Mexican Style Cilantro Salsa Recipe. Julia's Caesar is drenched in Zelda's zesty Caesar dressing. It is heavily flavored in garlic and is one of Zelda's popular items. Chicken with four different seasonings can be added to enhance any of the salads. The Blue Ocean Crab Cakes are accompanied by chipolte mayonnaise. They are Boston style crab cakes and yes they are made with real crabmeat. In a word – delicious! One recent addition is a Carrot Ginger soup. Its mouth-watering aroma precedes its arrival. The combinations of spices presents a delight to the taste buds. The recipe, now a family recipe, comes from a restaurant which is run by Dino's brother. The chef and owner deserve some but not all the credit for the pleasurable dining experience at Zelda's Restaurant. The serving staff should be commended for their attentiveness and positive attitude. While the décor is a little unsettling at first, the staff always warmly welcomes, patiently answers questions and if they don't know whether a requested change can be fulfilled they will quickly find out for the customer. Service is prompt, efficient and adds to the Zelda's experience. It would be less than generous to review Zelda's without sending well-earned accolades towards their fantastic serving staff. Prompt, knowledgeable, friendly and charming are all qualities demonstrated by Zelda's staff during every visit. Zelda's goal is to pamper and entertain her clientele and thanks to their incredible staff the target is achieved at this, the zaniest place in town. GalleryZelda's Groovy Room Gallery cruises the cutting edge of contemporary painting with a new exhibit each month.
In August/September 2003 Dan Faubert will be the artist on display in Zelda's Groovy Room Gallery. Fabulous food, awesome art, wonderful waiters and of course Zelda combine to create what we call "The Zelda Experience". Don't miss out on it. Zelda's is an adventure. |
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