Our one fancy meal of our trip was at The Kitchen by Da Silva. The food is Portuguese tapas, all cooked by one chef.
We dropped in on a Saturday (with 6:15pm reservations). There’s only patio seating and the view is spectacular.
Our server, Amy, was excellent. We were recommended 2 to 4 dishes per person (depending on your hungry level). We shared 7 dishes and that was a good amount.
The tapas menu is 99% gluten free consisting of vegetarian, seafood, meat and classics from the kitchen.
FYI: there’s a minimum order of two tapas per person. They have a chef’s choice option but not sure what the price point is.
Citrus marinated anchovies. It’s a small sized appetizer. The citrus note is prominent but we liked it.
Roasted Anaheim peppers, sea salt and garlic oil ($9.00)
Three peppers with some nice charred action on them. It’s Russian roulette style whether you get a hot one or not. The seeds had a decent kick (but nothing too spicy).
Veal tongue in tomatillo sauce ($12.00)
You get 5 pieces of incredibly tender tongue. This was cooked to perfection and the tomatillo sauce accentuated the meat beautifully. This was the best dish of the night.
The ceviche (halibut) was excellent and came topped with apple, fennel, cucumber, sliced hot peppers and parsley.
Slight acidity but everything was well balanced (minus the salty tortilla chips).
Chicken hearts with baby tomatoes, grilled onion and sweet drop peppers. Another fantastic dish. Hearts were cooked perfectly but the grilled onions elevated the flavour to the next level. The sweety drop peppers (which I’ve never ate before) were super juicy and bursting with flavour.
Duck leg confit with amarena cherry gastric ($17.00) and marinated organic beets and mint-balsamic vinaigrette ($9.00)
Didn’t realize when we ordered that the duck doesn’t come with any sides. That being said, it was fall off the bone but still retained a great bite. The amarena cherry sauce added a bit of luxury to the duck.
This reminded me of a watermelon mint salad but with beets. Light, refreshing and paired well with the duck leg confit.
All the tapas were well executed. Will try to come back with a larger group so that we can sample more things! Get that veal tongue.
The Kitchen by Da Silva
375 Upper Bench Road N