If there was one thing that was consistent about critic reviews about Weslodge Saloon, it was that it consistently enthralled patrons of its food, interiors and its service. It has gotten me curious to search for it and get more information about the food that they serve. Seeing their website, I was hooked as I loved the photography on their banner page. One image spoke volumes of what Weslodge was all about. It was a brilliant choice of an image to illustrate what to expect from Weslodge.
My friend Diona Joyce (a.k.a TitaFlips) and I decided to meet up there for dinner tonight. It was easy enough to find the restaurant at King and Spadina as its big yellow door stood on King St. West demanding attention. In heavy contrast to the chill of the air outside, warm coziness greeted us by the door as we walked in. Set with a theme of a western saloon, there was so much layering of textures and materials without feeling contrived. The balance of the wood panels to the rich, deep button-tufted banquets created a mood that could cater to both casual and preppy clientele alike. High ceilings with a strong line of light fixtures, complemented the big clear windows by the side street. Despite the dark colors of the panelings and columns, the room did not feel claustrophobic but rather comfortable and easy.
From the reviews that I have read, I know I have to try the Scotch Eggs for appetizer and the Veal Cheeks with Lingot Beans, Escarole and House Bacon for my main. Diona, in turn, tried Scotch Eggs too for appetizer and Venison Chops with Beets and Caraway+ Pinenut Hommus + Pickled Chard for her entrée. Between the two of us, we split a serving of Grilled Snap Peas with Radish and Parmesan. What was commendable about Weslodge was the attention that was given by its crew to its patrons. I don’t think I would have reason to complain when the hospitality was extended repeatedly by our server Trent, checking whether we needed help or if we had questions throughout the course of the meal.
Just like what we normally do when we go and dine out, I have a taste of all that we have ordered and all the food were a feast to the eyes. I must say that the Veal Cheeks was my favorite of the night. Making my perfect bite, I nudged the veal with my fork and it easily fell off with little effort. Making sure that the slice had a slather of the purée and a piece of the caramelized shallots, I took that perfect bite in one go. It was so satisfying to feel the sensation of meat melt easily in total harmony to the soft texture of the purée and the sweetness of the shallots. It was a decadent forkful of goodness.
To finish off a good dinner, we ordered Panacotta with Coconut and Pistacchio Nuts for Diona and Lemon Parfait with Pineapple Foam for me. It seemed to me that I have luck with me all night as the Lemon Parfait was my preferred dessert. I initially have a bit of reservations of having two citrus flavors in one dish and was pleasantly surprised that I can distinctly taste the two flavors. When I thought it would be competing in attention, it actually blended in good harmony on my palate. Very elegant dessert to finish off a very good dinner.
After that meal, I have then decided to get into the bandwagon of giving a good review to Weslodge. It was a good experience on so many levels. Good food, good ambiance and good service. Three hits in one place. I am now definitely a Weslodge fan. :)