Nestled on a hillside, Scaramouche offers refined French cuisine and stunning skyline views in a sophisticated yet inviting atmosphere—perfect for celebrations.
"Set in the affluent northern suburb of South Hill, Scaramouche has been a Toronto mainstay for decades, with Chef Keith Froggett at the helm since 1983. Don’t be alarmed when you arrive and head downstairs to the restaurant thinking you are off to a basement—you're not, as the superb city skyline view soon proves.Guests come for the views and stay for the traditional French cuisine. Don't expect modern twists, as dishes such as foie gras terrine with a sour cherry reduction and rabbit loin wrapped with bacon sided by a fricassee of sweet peas and fava beans, are as classic as they come. Savor the dark chocolate mousse with cherries for dessert, or take home one of their signature coconut cream pies." - Michelin Inspector
"The restaurant swears by its "unobtrusive and respectful" waitstaff, which has helped keep Scaramouche a Toronto favorite for 35 years and counting. A philosophy of ethical sourcing and civic engagement suffuses the menu, which includes sustainable British Columbia caviars, Ontario AAA beef, and Quebec suckling pig. Chef and owner Keith Froggett pays close attention to his ingredients, employing cooking techniques that celebrate their inherent flavors. People come here to celebrate major milestones—graduations, birthdays, proposals. Although the dining room is somewhat hushed, you'll still notice a jubilant sentiment among fellow diners." - Todd Plummer
"For instance, Scaramouche, a restaurant in Toronto, has tried unsuccessfully to get rid of a coconut cream pie that’s been on the menu since 1980." - Corey Mintz
"Scaramouche White tablecloths may have been cast aside at manyToronto establishments, but Scaramouche doesn’t play by trends. No barn-board tables orEdison bulbs canbe found here. This swank uptown restaurant is a classic, having wined and dined customers—and topped many a restaurant list—for over 35 years. Take a tip from regulars andstart the evening with the foie gras terrine before ordering entréeslike Canadian grass-fed filet mignon or pork with hazelnut spaetzle and white asparagus. And, by all means, leave room for the coconut cream pie."
"Scaramouche may be one of just a handful of “special occasion” restaurants left in Toronto. While one would think that means old and stodgy, instead it maintains a fresh aura of sophistication—along with its always-dazzling twilight views over the city. And the place is always packed."
