Fresh and New Tastes at The Garry St. Keg Steakhouse + Bar

January20

Now that D and I are empty-nesters, we love to spontaneously drop in somewhere for dinner before we head home for the night. On this evening, we knew that a televised Jets game was being pvr’d at home. We both wanted something light, not just because it was a mid-week, “no real reason to go out” kind of night but also because of our post-holiday resolutions. You might think that The Keg Steakhouse + Bar would be a poor choice under these circumstances, but you would be wrong.  The Keg has always been very customer focused (D and I are former employees) and it is no surprise that their executive chefs have put lighter items on the menu to ensure that all their guests get exactly what they desire.

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New to the menu (as of late November) is Baked Sea Bass. Sea Bass is a meaty, salt-water fish. We are fond of Sea Bass, especially the giant ones called Grouper that we often dine on while vacationing in the Caribbean. Do you see the definition of the fish in this photo? The meat can be easily separated with your fork and the result is as if you were eating a glistening scallop.  The cucumber salsa crowning the fish added crunch and additional clean tastes.  We were really impressed by the Keg’s take on quinoa. A tri-colour variety of the grain is combined with garlic, chives, jalapenos, cherry tomatoes, red onions, black beans and charred corn; taking one super-food and elevating it with others.

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Speaking of super-foods: pistachios, salmon and brussel sprouts make appearances in the second dish that we shared. I’ve know pistachios to be paired with chicken and sausages, but never before with fish. They added a satisfying crunch, additional protein and flavour to the already succulent salmon. The sprouts had been sautéed with apple-wood smoked bacon increasing the depth of the dish with pungent tones. The drizzling of maple butter and the bed of decadent garlic-mashed potatoes, cinched our love of the dish.

We ordered a heavier red wine before we selected our entrees, but the next time we select these two dishes, we would be inclined towards one of the couple of Sangioves on extensive wine menu. Typically white wines are chosen with fish, but a lighter red like this or a Gamay can also be enjoyed.

We chose to decline the dessert menu when our helpful server offered it, to help us with those resolutions but also because we had lingered over our wine and were anticipating getting home for the game.

The Keg Steakhouse + Bar on Urbanspoon

Kath’s quote:“Pistachio nuts, the red ones, cure any problem.”-Paula Danziger

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Live simply, laugh often, love deeply.


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