Where To Take Your Clients

Sash Restaurant + Wine Bar is Summerhill’s New ‘Power Lunch’ Destination

Looking for a place to close your next deal? Where to Take Your Clients is your guide to the most delectable spots in the city. Find globally inspired, locally-sourced fine cuisine at the new Sash Restaurant + Wine Bar in Summerhill.

Location: 1133 Yonge Street, Toronto, ON

Must-try eats: On the lunch menu, the Sash salad, Halibut/Chips, and Tagliatelle pasta are must-haves. At dinner, the Chilean Sea Bass with Madras Curry is one of the chef’s signature dishes.

Libations: The by-the-glass wine offerings are plentiful and global, and signature cocktails include the gin-based Black Oleander and the vodka-based Sash & Soda.

Where to sit so you’re in-and-out in 60 minutes: Grab a cozy banquette table if you can, but the full lunch menu is designed with efficiency in mind so you won’t have to watch the clock.     

VIBE 

Located at the corner of Yonge Street and Shaftesbury Avenue, the elegant, contemporary restaurant—designed by local firm Studio A/C—features a muted, neutral palette punctuated by hits of gold. There’s an airy dining room for 90, and 10 seats available at the intimate bar space.

FOOD 

Sash Restaurant + Wine Bar is the first solo venture for chef-owner Sash Simpson, who was the former executive chef at uptown fine-dining favourite North 44. “Opening an establishment, it’s probably been on my mind for about six or seven years in my head. But it came live in the last eight, nine months,” says Simpson, who was at North 44 for over two decades. “It could have been quicker, but we wanted to put together an amazing team; we wanted to make sure everything was in play.”

Simpson describes the food at his eponymous restaurant as “very simple, modern American,” inspired by global and fusion cuisine. Simpson, who grew up with 31 siblings, credits that unique experience for his diverse culinary interests, “I have siblings from Vietnam, Cambodia, Korea, Japan…I’ve got the whole globe in my family.” International flavours and spices complement the locally-sourced ingredients on the menu at Sash.

Chef and owner Sash Simpson.

At lunch, the menu is designed to be simple but also flavourful. “Lunch is about doing fun things that don’t take a lot of time,” says Simpson. “Our fish and chips, the halibut is pan-seared not deep fried; it’s light and healthy, and delicious.” Many dishes are elevated, luxe takes on familiar favourites—the Sash burger features chuck and brisket, French brie, white truffle aioli, and a house-made ketchup, and the tagliatelle pasta comes with foraged, wild mushrooms and is topped with shaved black truffle.

DRINK

There is an in-house sommelier and mixologist, and a substantial wine list at Sash. The beautifully-presented signature cocktails include the gin-based Black Oleander and the vodka-based Sash & Soda, which is served with gold-leaf garnish. There’s also a small beer selection, and tasty mocktail options for the non-drinkers in your party.