Saturday, 20 August 2011

Restaurant review: Bluffer’s

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   I’ve been going to this restaurant for years and today (Friday) I decided to eat another meal here because the weather was so nice which is important for the ambience of this facility and especially when you dine on the outside balcony overlooking the marina and facing the lake. There’s also a pub, the Dogfish, on the lower level that serves less expensive pub food like fish & chips but my opinion is that if you can afford to dock in the marina then you can afford to dine upstairs. Most of the clientele comes from the marina so they don’t notice that the menu hasn’t changed in years and the menu fatigue seems to be at the minimum.    
Scarborough bluffs from the bottom
    I use to climb on these bluffs when I was a kid. They're actually terminal moraines, hills of sand dumped by glaciers in the last ice age.
Bluffs from the top. Restaurant in the center of the photo.

  The Scarborough bluffs are a sandstone escarpment on the east side of Toronto overlooking Lake Ontario which rises to a height of 65 m. or 213 feet above the lake. They were named after the town of Scarborough in North York, England where the limestone cliffs have a similar appearance. I’ve been to the original cliffs in Britain as well.
Restaurant taken from same location as last photo with telephoto lens

Front entrance

House boats. Taken from the ramp in last photo.

  People live on the houseboats year around and have all the utility services available although it can get bleak in winter.

Taken from my table on the balcony facing the lake.

  The meal consisting of cold soup appetizer at $6, main course of Salmon at $19, dessert consisting of Tiramisu at $7 with two glasses of McWilliams` chardonnay at $9, a glass of port at $6 and a cup of coffee at $2 cost a total of $58 plus tax and gratuities. The service was friendly and fast. No problem recommending this restaurant.

Cold appetizer - Gazpacho soup

For my appetizer, I had Gazpacho which is a cold soup that originated in Andalusia, Spain and includes in its recipe stale bread, tomato, cucumber, bell pepper, onion and garlic, olive oil, wine vinegar, and salt.
Fresh Atlantic Salmon Nicoise

I had Salmon Nicoise which was sautéed with fresh thyme, artichokes, tomatoes, olives, & mushrooms for my main course.  Nicoise is a mixed salad that comes from the Côte d'Azur and is named for the city of Nice.

home made Tiramisu

West Interior dining area

1 comment:

  1. A lovely restaurant! I love boats, and what's nicer than sit at a restaurant eating a good meal and staring at boats?