Flavour of the Week: Hendriks
Hendriks brings upscale, American eats to Baton Rouge’s former location in the Eaton Centre.
What’s the vibe
Hendriks is a stylish new steakhouse located in the Eaton Centre space previously occupied by Baton Rouge. Hendriks’ approachable menu of American fare doesn’t stray too far from what diners would expect from Baton Rouge and other similar upscale dining chains, which makes sense given that Hendriks owners Spiros and George Bozikis managed Baton Rouge for part of its run.
Unlike comparable chains, however, Hendriks is an independent restaurant. The focus here is on simple ingredients and generous portions that offer good bang-for-your-buck. The restaurant’s interior is swank and polished, decorated with deep blue and caramel-coloured upholstering, dark wood and glittering lighting. The central location, classy space and no-fuss menu is sure to appeal to tourists, Eaton Centre shoppers and the after-office crowd.
What to drink
Hendriks matches its casual food menu with a diverse list of sippable wines, including a few local options from the Niagara region. The current cocktail menu features fresh, summery drinks like margaritas and their signature cocktail, the Hendrick’s Gin Basil Smash, which playfully incorporates the same-named but unrelated gin brand.
What to eat
The hearty menu focuses on sandwiches, along with meat and seafood mains. There are lots of shareable, crowd-pleasing starters, while the entrees are large enough that they could also be split family-style if you don’t have a massive appetite.
Mediterranean influences are peppered throughout the otherwise classic menu, with charred Moroccan octopus and burrata among the starter options. We went for the ahi tuna tartare, which paired creamy avocado with fresh tuna and tomatoes. We also loved the baked brie wrapped in phyllo, which came with a sweet fig jam to complement the mild cheese flavour.
For mains, highlights included a beautifully pan-seared branzino and a selection of steaks, all of which are butchered in-house and aged for at least 35 days. The Campfire BBQ Danish Ribs are another popular entree, slathered in a savoury sauce and so tender that the meat slides off with a fork if you’d rather not make a mess digging in with your hands in such an elegant setting (although we won’t judge if you do).
Dinner and drinks for two: about $75
218 Yonge St., 416-593-9667, hendriksrestaurant.com