Dave's Culinary Adventure: Dining at Murray Street

This isn’t my first time to Murray Street nor will it be my last, my enjoyment for the food started the first time I went. I was introduced to Murray Street by a good friend and great Chef, Chef Oliver Bartsch. After that first experience going with Chef Bartsch I instantly grew fond of the charcuterie that they offered. After that I found almost any excuse to go and have another meal there, on two separate occasions when friends from Toronto came to visit I persuaded them to go.(which they ended up greatly enjoying themselves) Recently I went to Murray Street for lunch with a few fellow cooks and for dinner with schoolmates from Cordon Bleu.

Pretty much every time I think about Murray Street all I really think about is duck, well duck and their charcuterie. So for lunch when I went with some fellow cooks, I of course ordered the duck confit sandwich. The others cooks that were with me had pulled pork, mac and cheese and the last one also had the duck. The duck club (as its listed in the menu) which came with a butternut squash soup was pretty delicious, the cranberry jam that was in it added to the deliciousness.

For dinner I went with a two Cordon Bleu classmates, we went because one of them was moving to Switzerland. We started off the night by ordering a Charcuterie board, on the board we decided to have the smoked duck breast, country terrine, Fish terrine (I honestly don’t remember what it’s called and can’t find it on the website), grey owl and tomme de haut richelieu. I remember the server asking if we wanted to pick another type of cheese since we picked two goat cheeses, but the girl leaving wanted goat so she got goat. In all out honestly I wish I could just get an order of the entire charcuterie menu on one board and munch it down with some good friends. For mains I of course without a doubt ordered the duck duck duck, the other two had a flank steak and braised rabbit. What I find interesting about Murray Street is that on the menu, other than the duck and vegetarian dishes, everything is a description of their distributor. These menu items tend to change quite often (not sure when they usually make a change), which means you could go in for flank steak today and in a week or two be fed a strip loin. My duck dish was pretty much everything I hoped for and more, I already have a love for duck and on the plate they served me not only duck confit but sliced duck breast and duck sausage. I did have a small taste of the other two’s dishes but I was too engulfed in mine to really put much attention to theirs. From what they told me they’re food was very delicious as well.