TORONTO — Arthur’s Restaurant — a new contemporary North-American grill rooted in beloved culinary traditions — is opening this week in the Weston Centre in the heart of Midtown Toronto.
The most recent addition to Chase Hospitality Group’s portfolio of restaurants is named after president Steven Salm’s late father, Arthur Salm. Inspired by his favourite dining rituals, Arthur’s Restaurant introduces a New York-style power breakfast, nostalgic weekend brunches and iconic lunch and dinner menus, with tableside preparations and signature martinis. The restaurant will open exclusively with dinner service and unveil breakfast, brunch and lunch in the coming weeks.
Arthur’s Restaurant offers two distinct dining experiences — an octagon-shaped Crystal Dining Room and an intimate bar and lounge — as well as a seasonal rooftop terrace with views of downtown Toronto.
“Arthur’s caters the nostalgia and warmth of a classic restaurant to the modern diner. Our vision was to introduce a destination restaurant that is equally as elegant as it is a comfortable neighbourhood haunt,” says Salm. “The classic menu, the design, the overall concept embodies my father’s spirit and passion for great food. Arthur’s emphasizes the well-prepared meal as the most meaningful and significant shared experience.”
Designed by internationally acclaimed architecture firm gh3*, the 7,000-sq.-ft. restaurant seats 156 guests, with an additional 2,000-sq.ft. rooftop terrace that can accommodate 60 guests.
Arthur’s boasts an extensive beverage program that transfers the guest to a bygone era, reviving pre-prohibition cocktails. Specializing in martinis shaken tableside and poured to order, guests may choose from 26 cocktails.
Under the direction of chef Tyler Shedden, Chase Hospitality Group’s chief of Culinary, the menu features nostalgic starters such as Oysters Rockefeller and matzo-ball soup, tuna tartare and shrimp-and-avocado salad. For mains, Dover sole meunière and broiled-lobster thermidor are featured alongside more classic grill-menu highlights, such as filet mignon au poivre and a veal-chop Milanese. Arthur’s menu is 25-per-cent plant-based, including the show-stopping layered Red & White Lasagne with almond béchamel.