Pangaea

Reserve

Pangaea Review

Living up to its name, Pangaea harmonizes global-inspired cuisine with local ingredients. A long skylight by the bar and private dining rooms give the loft an ethereal quality, but even the decor has a regional connection in Toronto-made chairs. The menu concentrates on sustainable seafood. Curried mussels stimulates set the stage for refined entrees like pan-roasted duck breast with rösti (Swiss potato pancake), and pan-seared Ontario pickeral with sauteed fiddleheads, ramps, and mushrooms in a bacon butter sauce. Vegetarian dishes can be requested and are just as thoughtful and substantial as the rest of the menu. Desserts made by pastry chef Colen Quinn uphold the high standard; a standout is warm citrus doughnuts with Asian spices like cardamom.