Reverie is a destination restaurant whose draw is a seasonally-inspired Canadian-focused five-course tasting menu with optional expertly curated wine pairings. Operated by Chef Brian Sua-an and wife Jerrah Revilles, the menu features items such as this Lemon with White Chocolate Mousse with yuzu, lemon gelee, lemon confit, fresh lemon and Cuban mint.
This is an intimate 500-square-foot space with four tables of two (or a communal table of eight) and four seats at the bar with an open kitchen. By keeping everything simple, from the pared-down equipment (dishes are hand-washed) to the minimalist interior, the environmental footprint is kept to bare bones. The focus is on innovation in a casual, relaxed and sustainable setting.
Chef uses modern techniques that work and applies them to his cuisine to make a dish better, not lesser. Using seasonal and local produce is important but quality is paramount. The concept and development of Reverie’s structure continues to evolve organically. This allows Chef to plan menus months in advance and purchase everything fresh, which of course, is part of the mantra. Chef gravitates to perfect ingredients and goes to great lengths to source the very best of what is available. Forests, meadows, and waters provide a diverse range of edible wild plants and funghi to forage for the menu. Chef encourages diners to eat specific courses with their hands. Tasting menus include items such as:
• Northern Harvest Salmon cured in coffee kombucha wrapped in Swiss chard with edible flowers and fresh horseradish;
• Sous vide McIntosh Farm Lamb Shoulder with Napa cabbage and pearl onions with buttermilk and dill;
• Fresh and Candied Tomatoes with chewy beets and kelp oil.
1–208 Piccadilly Street, (West of Richmond St.)
OPEN: THURSDAY–SATURDAY by reservation only
Open for private events by special arrangements
5+ Course Tasting Menu $75.00+
Wine Pairing $50.00+
Chef Driven Menus
Modern Canadian Cuisine Inspired by Local & Seasonal Ingredients
Family Owned & Operated