Arthur's American-Style Grill on St Clair pre-COVID-19

The Chase Hospitality Group's latest restaurant in midtown Toronto is a loving homage to the founder's late father, and a modern tribute to the diners and steak houses of 1950s New York. "This restaurant holds sentimental value for me, as it pays tribute to the incredible man who inspired me in every facet of life — my late father. Arthur Salm lived a fulfilled and prosperous life. Born in Germany in 1930, and escaping Germany during the Holocaust, my dad was always humbled by the true meaning of survival. Growing up in New York, our family always had lots to celebrate, with food and hospitality being the focal point of togetherness. This restaurant is a thank you to all of our family and our parents that don’t get thanked enough."

Especially popular for their Sunday Brunch, Arthur Salm's spirit lives on in the food, an amalgam of North American and Jewish classics designed by culinary chief Tyler Shedden and overseen by chef de cuisine Jason Hajek, serving Mad Men-era classics like Steak Tartare, Oysters Rockefeller, Shrimp and Avocado with Marie Rose dressing, and Prime Rib, alongside Jewish deli-style standards like Matzo Ball Soup, and a delicious thick-cut Pastrami on Marble Rye with house pickles, mustard and sauerkraut.

However, the restaurant's brunch showstopper must be Arthur’s Tower, a tour de force of smoked salmon, smoked sturgeon, egg salad, tuna salad, and a stack of fresh bagels with Eastern European cream cheese, meant for sharing. "It’s the kind of spread that fits the real Arthur’s philosophy of taking care of everyone to excess," says Salm — a wonderful mindset given that our brunch was one of the final times we went out for a meal with my brother and sister in law before Toronto shut down to combat COVID-19. Hopefully, in time this too shall pass, and we will all again enjoy the simple pleasures of going out to our favourite restaurants, and sharing a meal with family and close friends.

Arthur's interior with buttery leather banquettes, coffered ceiling and flooded with natural light

Plaid pillows dot the banquettes for comfy seating

Arthur's Sunday brunch menu

Arthur's Caesar

Mimosa with fresh squeezed grapefruit juice

Pastrami Hash with over easy eggs, Hollandaise sauce and triple crunch mustard  

Omelette with caramelized onions and Meunster cheese

Thick Cut Pastrami on Rye made from briskets brined for five days, then smoked low and slow, then steamed and sliced by hand

The brunch showpiece is Arthur’s Tower with smoked salmon, smoked Sturgeon, egg salad, tuna salad and smoked meat spread and bagels meant for sharing

New York Cheesecake with caramel and passionfruit

Cherries Jubilee with pistacchio halva

www.arthursrestaurant.ca

Pasta alla Norma
Serves 4 to 6
Recipe courtesy of chef Tyler Shedden

10 plum tomatoes
2 medium Sicilian eggplants
1/4 cup olive oil, divided
Salt and pepper to taste
1 large onion, sliced
1 tbsp dried oregano
3 cloves Russian garlic, thinly sliced
3 salt-cured anchovies, rinsed and tiny bones removed
1/4 to 1/2 tsp chili flakes
1 tbsp tomato paste
1 16 oz box penne pasta
1/2 bunch fresh oregano, picked and chopped
1/2 cup Parmesan, grated
1/2 cup ricotta salata, grated


Bring a large saucepan of water to a boil and add tomatoes. Simmer 45 seconds or until skins start to peel. Transfer tomatoes to an ice bath. Once cool, peel and chop into 1/2-inch pieces. Set aside. Dice eggplant into ½-inch pieces as well. Remove hot water from heat but reserve for later.

Heat 2 tablespoons of oil in a large saucepan on medium-high. Season eggplant with salt and pepper and add about half, cooking until golden brown and soft. Transfer to a paper towel-lined plate. Repeat with remaining eggplant. Sweat the onion in the same pan until soft and translucent, adding more oil as needed. Stir in the dried oregano and garlic and sweat for 2 minutes. Add anchovies and chili flakes and cook until almost dissolved. Stir in tomato paste and cook 3 minutes longer. Return eggplant to pan and continue to cook, stirring intermittently, until eggplant starts to break down. Add tomatoes to pan and bring to a boil; reduce heat and simmer for 1 hour, stirring every 5 to 10 minutes to prevent sticking. 

Meanwhile, bring reserved pan of hot water back to a boil, add salt and cook pasta until al dente. Drain and add pasta to sauce, mixing well. Stir in fresh oregano and Parmesan cheese. Transfer pasta to a large serving dish and cover with ricotta salata before serving.