7even

Wednesday night, I ate at Ruby Watch Co owned by celebrity chef Lynn Crawford. As her prix-fixe menu changes daily, I knew it would be different from the last visit. The restaurant was almost full mid-week; diners like what she is serving up for 3 years now.

First up was a Red Beet Carpaccio Salad. The beet was thinly sliced with only a hint of the usual earthiness. The red watercress and orange segments went well with the feta and cucumbers. I would have preferred more watercress instead of the salad-like "greens" and have actual pistachio nuts instead of the pistachio dressing. The accompanying biscuits were soft, warm, and buttery.

biscuits

Beet Salad

The main was a big piece of grilled veal chops, still attached to the blackened bone. Though mine was well-done, it was satisfyingly flavourful and soft. The crispy sweetbreads were chewy with occasional bursts of a darker liver taste. Accompanying the meat was braised red cabbage which strongly wafted of red wine, a toothsome spaetzle pasta (decidedly different from the squeaky packing material I ate at a defunct Hungarian take-out), and bright heirloom carrots. But flavour-wise, the sides were not substantial enough to balance with the protein. Dominated by the texture and taste of the veal and sweatbreads, it was a tasty but one-note dish.

Red cabbage	Heirloom Carrots
Spaetzle	Veal chop and Sweatbreads

Before dessert, a cheese plate came with medallions of goat cheese, caramelized red onions and balsamic jam. Though others found it strong, I thought the cheese was too mild and got masked by the sweetness of the onion and jam unless it was sampled separately. The coffee creme caramel was delightful, the light, sweet eggy base balanced well with the slight tartness of the brandied cherries and the dark-roast aroma from the caramel.

Cheese plate

Creme Caramel