Detour Dinners

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We've been regulars at Detour Coffee since the day it opened in Dundas back in 2011. I'm even guilty of going there solo for lunch and ordering enough for two. Don't judge me. I just always want to try everything on the menu. Jacklyn will sometimes disappear early in the morning on a Sunday to go for a hike and stop in after for a latte. When the owner, Crystal, graciously invited us to come by a few weeks ago to sample their new dinner menu, we agreed in a heartbeat. The cafe is always bustling throughout the day so we were curious to see what the atmosphere would be like for weekend dinner service. You'd be amazed at how the cafe transforms with a little candle light and wine glasses. It's cozy, warm and in true Detour style.

Building on the success of their uber-secret once-a-month dinner service (were you in-the-know?), Detour is now offering dinner three nights a week. “The dinners give our talented Executive Chef Chris Beltrano the opportunity to really showcase his skill,” says Crystal. “Detour lunches are very popular but for an ambitious chef there’s only so much job satisfaction making soups, salads and sandwiches.” Each week, Chef Chris is featuring a unique three course prix-fixe menu. His approach to food is beguilingly simple and delicious. There are modern French and Italian influences but his dishes are rooted in classical principles. “I like to take simple dishes and refine them, elevate them and make something I would enjoy eating,” he says. Crystal and Chris share the same commitment to quality and sustainability when it comes to food so we knew we were in for something special. And with seasonal menus that will change weekly, we love the element of surprise.

Frisee salad with lemon goat cheese dressing, shredded apple and beet root.

Frisee salad with lemon goat cheese dressing, shredded apple and beet root.

Food allergies? Dietary preferences? No worries! Chef Chris will modify any dish to suit your needs. Here he swapped the beef broth and chorizo in the dish below for spicy tomato broth, pickled mushrooms and braised kale.

Food allergies? Dietary preferences? No worries! Chef Chris will modify any dish to suit your needs. Here he swapped the beef broth and chorizo in the dish below for spicy tomato broth, pickled mushrooms and braised kale.

The service is always wonderful at Detour.  But we especially loved that Chef Chris came out to introduce each course to us and Crystal talked about the wine pairings. And not in a stuffy way. They love what they do and want you to have the best dining experience possible. We were having such a great time talking to Chef Chris, that four hours went by and we basically closed the cafe down. By the end of the night Chris joined our table for dessert and espresso and I'm pretty sure we invited him over to cook in our kitchen anytime.  

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Expertly matched pairings are available with each course. For this course, Crystal selected Domaine Laurent Gauthier, Morgon V.V. Grands Cras (2010).

Expertly matched pairings are available with each course. For this course, Crystal selected Domaine Laurent Gauthier, Morgon V.V. Grands Cras (2010).

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Each week there is a surprise fourth course! For us it was steak tartar.

Each week there is a surprise fourth course! For us it was steak tartar.

One of the mains was pan roasted salmon with tarragon butter, pommes fondant and roasted shallots.

One of the mains was pan roasted salmon with tarragon butter, pommes fondant and roasted shallots.

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Our favourite dish was the duck confit with brusells sprouts, fingerling potatoes and mustard cream.

Our favourite dish was the duck confit with brusells sprouts, fingerling potatoes and mustard cream.

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For dessert! Poached pear with muscat syrup and pistachio brittle. Paired with Strewn Select Late Harvest Vidal.

For dessert! Poached pear with muscat syrup and pistachio brittle. Paired with Strewn Select Late Harvest Vidal.

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Open for dinner Thursday through Saturday, seatings are available from 6 p.m.to 9 p.m. Book your reservation at 289-238-8360!

To give you a hint, this week's dinner menu features a Grilled Pizza with prosciutto, goat cheese, fig jam and arugula and the fork tender Braised Pork Shoulder. And you can't pass up the Raspberry and White Chocolate Bread Pudding. See the whole menu here!


Detour Roasters Cafe
41 King Street West
Dundas, ON