Seahorse

 Seahorse

 1226 Yonge St, Toronto, ON M4T 1W3 

(437)538-4518                                                                                         

Seahorse Restaurant - OpenTable

Over all: ⭐️⭐️⭐️⭐️

Service: ⭐️⭐️⭐️⭐️

Food: ⭐️⭐️⭐️⭐️

Atmosphere: ⭐️⭐️⭐️⭐️⭐️

After months of anticipation, securing a reservation at the intimate, French-inspired Seahorse Bar felt like winning a small lottery. This cozy venue, which seats perhaps thirty guests, focuses its efforts on a concise, seafood-centric menu that promises freshness and quality—a promise it largely delivers on. Our meal was a study in precision and subtle, delightful flavours, though a few constructive tweaks could elevate the experience to pure perfection.

We began with a Cesar, which offered a playful twist by including a fresh oyster a welcome addition. However, the cocktail itself lacked the complexity we hoped for; the flavour profile leaned heavily on Clamato and vodka. Adding a homemade, savoury seasoning to the rim and a more generous hand with the Worcestershire sauce would give it the savoury depth to match the creativity of the oyster garnish. (6/10)

The appetizers set an extremely high bar. The Endive Salad a masterpiece of Belgian endives, Machego cheese, fresh mint, and a pistachio vinaigrette was the undisputed highlight of the evening. It was light, aromatic, and the combination of flavours was simply brilliant. (10/10)

The Tuna Tartare was elegantly plated, with luscious crème fraîche and the intriguing pop of finger lime pearls providing a pleasant texture and sour counterpoint. Our only suggestion here would be to offer a more substantial portion of accompanying bread to fully savor the delicious tartare. (9/10)

Seafood Centrepiece The small ice box selection was a testament to the kitchen’s commitment to quality. The oysters and shrimp were impeccably fresh, the mussels were perfectly infused with wine and butter, and the crudo sat on a superb, flavourful tomato base. The presentation was excellent, with complementary sauces for the oysters. However, we noted the absence of the clams, which were listed as part of the dish—an oversight, possibly due to being sold out or forgotten (9/10)

The Bouillabaisse was rich and deeply flavourful, featuring tender snow crab, corn, mussels, shrimp, and potatoes immersed in the Seahorse signature sauce. The sauce itself was outstanding, and we strongly recommend the restaurant offer a side of crusty bread for soaking up every last drop of the broth. (9/10)

Similarly, the House-Made Tagliatelle with ample snow crab meat and Parmigiano was cooked perfectly al dente and highly satisfying. (9/10)

As devotees of dessert, we sampled both offerings. The Ontario Pear Cake was fluffy and moist, featuring a delicious caramel sauce with a pleasant, slight burnt note. While the pear slices lacked a pronounced flavour, the texture and moisture of the cake made this a winning dish. (9/10)

The Cherry and Chocolate Tart with preserved cherries and a meringue topping was beautifully plated, and the cherries offered an excellent balance of tart and sweet. However, the chocolate element was too subtle for a dish featuring that combination. We had hoped for a richer, perhaps mousse-like chocolate base to provide a stronger, velvety contrast to the bright fruit. (7/10)

Overall, the wait staff were helpful and amazing, contributing greatly to the positive atmosphere. The two areas for improvement lie in table maintenance and cutlery service. The small tables necessitate frequent clearing, which was often delayed, and when the Bouillabaisse arrived, the fish cutlery was simply left on the table rather than presented on a clean tray or dish. While the restaurant has a convivial, slightly loud buzz, the bathrooms were clean and well-maintained.

In summery, Seahorse Bar is clearly prioritizing freshness and quality over quantity, the small menu and small portions are intentional, encouraging guests to share several plates and savour the details. It is a fantastic spot for intimate dining and excellent seafood, and with a few small refinements to the drinks and service flow, it has the potential to become truly exceptional.