GASTRONOMIC GREATS

WITH its ornate name and
interior decor, the Interna-
tional Plaza Hotel’s
Heritage Dining Room re-
tains the image of a stuffy
backroom gentleman’s club.

But, under the far-sighted
guidance of the hotel’s general
manager Gordon Chow and the
culinary inspiration of the restau-
rant’s kitchen staff, that image is
fast lifting like a pall of expensive
cigar smoke.

When the Plaza opened its
elegant Piano Lounge April 17 in
the former Plazzazz Show Lounge,
the adjoining Heritage Room and
its rococo chandeliers and heavy
curtains appeared instantly and
comparatively passe.

But though its look has been left
in fashionable wakes, its food is
well ahead of the pack.

The Heritage Room kitchen
boasts such gastronomic greats as
Bruce Milligan, an extremely gifted
and artistic head chef, and pastry
chef Tim Huot, a diet derailing
wizard who won the regally named
Renshaw Cup at the Aug. I1 to 13
Pacific Bakers’ Exhibition.

The restaurant’s menu, which,
like the entire restaurant is
rumored to be scheduled for a
massive overhaul in the new year,
tempts the tastebuds .at every turn
with delicious and
twists and turns. .

When, for example, was the last
time you tickled your palate with a
Sea Bass Fillet poached in Chry-
santhemum Tea ($16.95)? or tuck-
ed into Breast of Chicken braised
in Sauterne wines and presented in
an apple-Gorgonzola sauce
($14.95)?

My wife and I visited. the
Heritage Room as part of a special
reprieve from a recent spate of
young and restless family dining
experiences.

We were immediately impressed
with the restaurant’s hushed tones,
its thick pile carpets and the
respectful maitre d’s address of
“Good evening sir and madame”’
in place of the usual ‘‘How you
folks doin’ tonight?’’

Food served is as much a treat
for the eyes as it is for the
tastebuds and the gurgling gastric
juices.

In addition, each course is
heralded in with a cleansing dish of
lime sorbet.

A Saumon Fumee (smoked
salmon $6.25) was presented as a
half dozen thin slices arranged in
an elegant fan shape topped with a
sprinkle of capers and thin white
tings of onion.

The daily salad special ($2.95)
featured chopped egg, mushrooms
in a cup of red radichio lettuce ac-
companied with endive leaves all
beneath an herbal mayonnaise
dressing.

eritage
iocal cull

Both appetizers were first class.

For main entrees we stuck to our
carnivorous roots.

My wife had a Heritage Room
Rack of Lamb ($16.25). Marinated
in Sake, the rack came arranged in
a pin-wheel of medium rare lamb
chops all seasoned with rosemary
and surrounded with a gentle rose
petal gelee.

nary si

1O'

! chose a hearty Fillet Mignon
($17.95).

A simple and savory brown
sauce spiced with Bordeaux grain
mustard surrounded the inches-
thick cut of meat.

Color was provided by delicate
slices of carrot and potato and
small round zucchini balls.

For dessert we tested the

23 ~ Friday, December 26, 1986 - North Shore News

place

award-winning Huot skills and
ordered a Warm Brioche Ambrosia
($3.50).

Beautifully framed in a small
pool of warm chocolate, the
delicious puff pastry oozed masses
of whipped cream and armies of
calories.

See Heritage
Page 24

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