Richmond Station debuted in Oct 2012 with Top Chef Canada champion Carl Heinrich as one of its partners. I typically like to avoid any ‘buzz of the town’, and hence my first visit to the restaurant is almost three years after its opening. From pictures of Richmond Station’s dishes on social media, I developed a misconception that this is more of a marketing gig rather than a serious restaurant. Turned out I was wrong. Richmond Station’s food is more down to earth than I gave it credit for, and on top of that it prices are fairly reasonable.

Thus, it is not surprising that after three years in business, the influx of customers is still growing by the day.

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$65 ~ A 2013 Pinot Nero from Italy’s Alto Adige region. Affordable in comparison to most of their Burgundy counterparts, this wine displayed bright red cherries notes and a touch of minerality on the finish. As a Pinot Noir lover, I am always on a quest for cheaper and more accessible versions made from this fickle ‘heartbreak’ grape.

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An entry level Barbera from Northern Italty’s Piedmont region. When Barbera is at its best (such as a Nizza DOCG produced in Alba’s neighbour Asti), even a wine connoisseur may at times be tricked into thinking that it is a Barolo or Barbaresco. As one of the cheapest wines on the wine list, I would recommend the Boroli Barbera as it adequately served its purpose as an easy drinking food wine. I would probably give it a similar rating as the more expensive Pinot Nero that we had earlier in the evening, at a lower price tag of $50.

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$16 Charcuterie (selection of meats & preserves from the pantry) ~ In comparison to other charcuterie dishes around town, Richmond Station’s version was unremarkable. For restaurants attempting to cure their meats in-house, if they cannot master the art of choosing the right cut of meat, perfecting the time to cure in salt, I think the better option is to source from a quality producer.

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$10 Duck Confit Lettuce Wraps w/ iceberg, kimchi, toasted peanuts, general tao ~ We were not overly impressed with the lettuce wraps as they were overly soggy, and the taste of the duck was masked by the overpowering sauce.

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$6 Polenta fries ~ Polenta was made from mashed cornmeal. The accompanying sauce well-complemented the otherwise boring ‘fries’.

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$11 Beef Tartare (pommes gaufrettes, egg yolk emulsion) ~ My favorite appetizer of the night. It is common to see beef tartare served with toasted rye bread, so the freshly fried pommes gaufrettes were a positive enhancer to the dish.

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$11 Quinoa Salad (soybean hummus, radish, sunflower seeds, red wine vinaigrette) ~ This was a very well-made salad that was available in a small or large size ($17). As a plate to share, we found that the small salad was sufficient already.

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$13 Lamb Neck Croquettes (heirloom tomatoes, tzatziki, fried chickpeas, red onion, dill) ~ The gamey flavor of the lamb maybe a turn-off to others, but I prefer it that way.

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An item on the daily specials, an extremely fresh and grilled-to-perfection sea bream. I am typically not a big fish filet fan, but this was an exception.

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$24 Lamb Merguez Pasta (handmade orecchiette, fennel, red pepper, greek feta, oregano, pickled chili) ~ Boxed pasta is one of my biggest pet peeves, so thank you Richmond Station for the handmade orecchiette.

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Another daily special, the duo pork with wheat berry and barley. The meat was both tender and flavourful. Most of Richmond Station’s mains are priced under $30, and they represent really good value.

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Most Recommended: Beef Tartare, Quinoa Salad, Sea Bream

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Suggestions for improvements:

  1. Improvement on the charcuterie platter is quite necessary.

Richmond Station Menu, Reviews, Photos, Location and Info - Zomato

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