On the corner of Lakeshore Road and Locust Street, Table 34 is in a prime spot for anyone who wants to explore the Burlington food scene. It has a beautiful view of Lake Ontario, sitting directly across from Spencer Smith Park. There’s also plenty of street parking with free parking on weekends in the nearby parkade, it’s close to the Burlington Performing Arts Centre (perfect for a bite to eat before or after a show), and it stands among some of the best restaurants and shops in town.
The sophisticated restaurant has muted, classy, and modern decor with dark walls and furniture. The display of wines in the foyer is a welcoming sign that they don’t mess around and are serious about their drinks. That’s also made clear by their elegant bar along the left side of the restaurant with the kitchen tucked behind it. The rest of the space is filled with a mixture of high-top tables and low tables. The patio obviously faces the serene view of the lake.
Check out the video to get a better visual of the restaurant and the food during our meal!
For our tasting, Chef Zee brought out a range of appetizers, entrees, and desserts for us to feast on.
We started with the T34 Harvest Salad, Chef’s Platter, and Seared Digby Scallops with Grilled Octopus. The salad was a blend of crispy greens with chickpeas, radish, gouda, and blueberries with roasted shallots tossed-in. It was dressed with a white balsamic sherry vinaigrette, making it come alive with a zesty twist. I always love seeing charcuterie boards because I’m at that stage in my life where I’m addicted to cured meats and pickled vegetables. Nothing beats the combination of salty meats, zesty veggies, and creamy cheeses. So obviously, the Chef’s platter did not disappoint.
The dishes just kept getting better and better. The seared scallops with grilled octopus blew me away. Sweet scallops with the most tender piece of octopus I’ve ever put in my mouth, sat on an exquisite baby corn, shallot, caper, and cherry tomato pernod butter sauce. I have no idea how the sauce was made but the moment it hit my tongue, I was addicted. Other bloggers witnessed me soaking up the sauce with a slice of pizza, I just wanted to eat it with everything. This dish is 100% a must-try.
The mains consisted of The Famous Big Mo Sandwich, Moroccan Spiced Duck Breast, Pizza feature, and Butternut Squash & Ricotta stuffed Agnolotti. A little history behind the Big Mo Sandwich: the previous store used to be a deli and the sandwich was an ode to the most popular item on the menu! Juicy layers of Montreal smoked meat was topped with sauerkraut, grainy mustard, horseradish aioli, and fontina cheese. It came with a pile of crispy sweet potato fries and I might’ve shoved a few fries in my sandwich to eat it altogether. A black currant and cherry gastrique aioli was paired with an evenly-cooked and slightly charred Moroccan spiced duck breast. The spices were subtle, still allowing the duck-flavour to come out.
The super thin crust feature was right up my alley. A balance of creamy, tender, and crispy textures throughout the ham, fungus, cheese, and greens. The lightly sauced dough made it possible for a crunchy and nicely-cooked base. If all of their pizzas are thin, I need to go back and try them all! I loved this one because of the variety of mushrooms scattered on top too.
Lastly, the butternut squash agnolotti was sauced with a roasted chestnut, garlic, and sundried tomato pesto cream. Ummm yum! It’s a personal preference, but I’ve never been a fan of stuffed pastas. So this one didn’t really leave a mark with me.
We demolished an assortment of desserts after we cleared the plates. My favourite was the creme brulee! The other cakes, tortes, and bars were such a delight.
Everything about this meal was so lovely, from the food to the atmosphere to the staff. Good times and good vibes from Table 34. Their dishes aren’t too out of the ordinary yetd they’re elevated enough to bring excitement and interest. Like, you’ll be doing the yummy-dance in your chair while you constantly shove food in your mouth.
Table 34 provided the complimentary meal, opinions expressed are my own.