Recently, I dropped by Sheraton Centre Toronto’s BnB lobby restaurant to check out its Paired menu. Introduced earlier this year by Sheraton Hotels & Resorts, and available at the brand’s lobby bars worldwide, Paired offers artisanal small plates and eclectic bar snacks matched with suggested premium wines and local craft beers.
Spearheaded by executive chef Paul Paboudjian, BnB’s Paired menu offers eight items and a dessert, and dishes up a feast of flavours and deftly calibrated beverage matches. Better still, Sheraton Centre Toronto’s Paired menu items are available for meetings and events groups.
First up are chunks of sweet watermelon and tomato with smooth burrata cheese and mint jelly, paired with a chardonnay from Etudes Carneros Estate. A Robert Mondavi Reserve Napa Cabernet accompanies 18-hour braised pulled beef, blue cheese and caramelized onions nestled on silky garlic mashed potatoes.
Crispy/chewy flatbread holds nuggets of moist tandoori chicken sharpened with mint chutney. Along for the ride: full-bodied Steam Whistle Pilsener. The hits just keep on coming: seared salmon crusted with sesame and sided with Asian slaw (to drink: Conductor’s Craft Ale); red pepper hummus (Robert Mondavi Napa Fume, Blanc); goat cheese brulee that brilliantly straddles the sweet/savory worlds (to drink: Nut Brown Ale); moist prawns enrobed in subtly spiced chermoula marinade, chased with Engineer’s IPA. Finally, there’s sumptuous mac ’n’ cheese loaded with forest mushrooms, truffle and pecorino romano (partnered with Matua Marlborough Sauvignon Blanc).
Capping off the indulgence are tiny, pillowy fritters stuffed with apple cinnamon. The best beignets I’ve ever eaten, they were matched with Hawaiian Style Pale Ale.
— Don Douloff has been a restaurant critic for over 25 years and, during that time, has critiqued almost 1,000 eateries. In 1988, he studied the fundamentals of French cuisine at Ecole de Cuisine La Varenne, in Paris, France. During his time in France, he furthered his gastronomic education by visiting the country’s bistros, brasseries and Michelin-starred temples of haute cuisine. He relishes exploring the edible universe in his native Toronto and on his travels throughout Canada and abroad.