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Toronto's Epic!
The Royal York was once the largest hotel in the British Commonwealth when it was officially opened on June 11th, 1929. Originally built by the Canadian Pacific Railway, it is now one of the luxurious Fairmont Hotels. The hotel is prominently located in downtown Toronto directly across from Union Station. It is close to the financial core, entertainment facilities and is attached through a large underground system linking the Fairmont Royal York to various shops and services including Toronto's famous Eaton's Center. Jean-Charles Dupoire, Chef de Cuisine of the EPIC apprenticed close to his hometown in the Loire District of France. Jean-Charles has worked in many international locales, most recently St. Thomas in the US Virgin Islands, London and Geneva. The menu is a combination of classic European ingredients and North American culinary innovation.
Dyan Marie created the photographic pieces above Epic's banquettes with their maritime themes and large close-ups. Stu Oxley created the modern abstract pieces which lend a contemporary touch to Epic's lounge. Darlene Cole painted the large oil works in both the restaurant and the lounge. Two of these unnamed pieces are large oil paintings with a musical theme. One is of a pianist, the other is of a singer. Cole uses a loose gestural style with vibrant color.
Epic's private dining room has two unusual pieces. These pieces illustrate somewhat Rococo period themes using a loose modern wash technique.
Epic's Breakfast Menu contains several different options catered to suit individual tastes whether one wishes their buffet, their classic or their continental breakfast. A standout item on the menu for guests to enjoy is Atlantic Smoke Salmon with Two Poached Eggs Florentine accompanied with a light hollandaise glaze and dill crème frâiche with basil oil. Spinach and Stilton Salad ordered with Seafood Chowder can form a traditional soup and salad for lunch. Epic's Luncheon Menu has many main courses including Mushroom Risotto accompanied with crumbled woolwich goat cheese, or perhaps Tagliatelle Pasta with marinated mixed seafood, wilted baby spinach, hickory smoked tomato sauce and garlic crostini would tempt the palate.
Macadamia Nut Crusted Australian Lamb Medallions; Mediterranean Seabass, Cornish Hen, Muscovy Duck are but a few of the numerous choices on the dinner menu at Epic. Epic restaurant is a must stop for traditional English Tea. For connoisseurs of this traditional afternoon break The Royal Tea Stand begins with a delicious seasonal berry cocktail. This is followed with Grand Marnier toasted crumpets, then finger sandwiches from the Chef's Daily Selection with fruit scones and finger pastries accompanied by loose leaf tea of your choice. English Afternoon Tea is not complete without the inclusion of scones. The Epic Tea sommelier is a master at blending teas from separate harvests and different regions to gently balance flavors to produce unique blends such as the Classic Tea Blend which mixes the characteristics of Darjeeling, Ceylon and Jasmine teas. Or perhaps Mountain Berry - which is created from a blend of Saskatoon berries for those who prefer Herbal Teas. Directly from the Epic's Tea at the Fairmont menu, the guest learns of the origins of afternoon tea. The 7th Duchess of Bedford began this social custom. The Duchess invited guests to share tea and savories in the afternoon, this occasion was to bridge the long gap between breakfast and the late dinners which were traditional amongst the aristocracy. The ritual was popularized both in England and North America and is an afternoon tradition. |
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