Bar Eugénie

89 Harbord St, Toronto, On, M5S 1G4

(416)923-6444

Bar Eugenie 

Over all: ⭐️⭐️⭐️

Service: ⭐️⭐️⭐️⭐️⭐️

Food: ⭐️⭐️⭐️

Atmosphere: ⭐️⭐️⭐️⭐️⭐️

Stepping into Bar Eugénie, you immediately sense the pedigree and passion of its creators, alumni of the celebrated Alo restaurant. The room itself is a triumph: a cozy, chic space accented by stunning crown molding, a beautiful bar design, and mesmerizing antique belt-driven ceiling fans. It possesses the rare ability to feel both grand and intimate.

Our arrival, though without a reservation, was handled with impressive warmth and accommodation by the host. This, combined with an evening of truly impeccable service, set a high bar for the meal. Our waiter (who we later learned was one of the owners) was attentive, prompt, and genuinely dedicated. Tables were meticulously de crumbed/wiped and reset, water glasses were never empty, and a small request to adjust the music volume was met immediately. The hospitality here is easily better than most places I’ve dined. The brief, focused menu—just under 15 dishes—is ambitious, but the execution on a few of the savoury dishes unfortunately missed the mark, leaving me with the distinct feeling that I may have dined here just a touch too soon. Heirloom Tomato Salad (5/10):

The presentation was gorgeous—a mosaic of tomatoes that looked like jewels. However, the balance of flavour was lost. It was overpowered by balsamic vinegar to the point where the subtle tahini and fresh tomato flavour were completely masked. This simple, elegant dish needs a lighter hand with the acid to let the quality of the main ingredient shine.

Tagliatelle with Sansho Pepper (5/10):

This dish had a lovely texture and a promising smoky, delicious flavour. Regrettably, it was excessively salty and oily, rendering it undesirable after a few bites. A simple calibration of seasoning would transform this pasta into a standout dish.

Chorizo Verde (6/10):

The homemade chorizos were tender with a subtle cumin note. While the intention was good, the dish lacked the expected punch. The onion gravy was too thin, and a chorizo dish naturally suggests a hint of spice, which was absent here. Thicker gravy and a bit more heat would elevate this significantly.

Flatiron Steak (7/10):

The steak accompanied by jus, had a nice flavour, but it was served medium rare. The accompanying side of manganji pepper stuffed with rice was okay, but the steak itself was the main issue. It would be extremely helpful if the staff would proactively mention the kitchen's preferred serving temperature for the steak when the order is placed, allowing guests to adjust if they prefer a different doneness.

As a dedicated dessert enthusiast, I was thrilled to find that the kitchen truly shines when it comes to the final course. Both desserts we ordered were great: Chocolate Cake (8/10):

A delightful, fresh, and light dish composed of small, fluffy chocolate disks layered with white chocolate ganache. Topped with a thin caramel crisp disk.

Tart Tatin (8/10): Perfectly balanced in sweetness with a good proportion of tender apple and topped with a lovely crème anglaise.

In conclusion: Bar Eugénie is a stunning space with an undeniable foundation built on world-class hospitality and a truly attentive staff. This level of service, which included taking the pasta off the bill (though unnecessary, it was appreciated), shows their commitment to diner satisfaction. The aesthetics and service are already operating at a three-Michelin-star level—a fitting nod to its namesake, Chef Eugénie Brazier. The current challenge lies in the consistency and calibration of the savory menu. The ingredients are clearly high-quality, but simple fixes—better seasoning control, more balanced sauces, and small service communication adjustments—will unlock this restaurant's full potential. Will I return? Absolutely. I am genuinely rooting for Bar Eugénie to succeed and am confident that with a little more time to refine the kitchen’s execution, this restaurant will not just meet, but far exceed expectations.