The Mackenzie Room

“We had an absolute blast with our delightful servers Maya and Brett! The food was exceptional and super filling (and very reasonably priced!). We especially enjoyed trying out all the cocktails. Maya and Brett really know how to connect with their guests in a way that feels light-hearted and fun! We will definitely be back soon.”

“I am writing this review after an outstanding birthday dinner at this restaurant. I came solo for my birthday dinner and I would say the food and customer service was outstanding. The servers and chefs made me feel so special. They served me drinks and food that was on house. Thank you again for a wonderful birthday dinner!”

“An excellent dining experience. The food was delicious without being too fussy. The wait staff was awesome and helpful. Enjoyed having the head chef bring us a course. The wine pairing was lovely. Affordable and refined. A really great place for a special night.”

“We wanted to love this place.. we weren’t as enamoured as expected. In general terms the dishes are ok/nice, not at a level of Michelin guide… Chicken of the sea, sea urchin pate fish looks amazing (best presentation) flavours get lost in the multitude… Blackened tuna was very delicate, you need to look for the flavours. The star was Shrimp and Grits amazing combination. Bbq bolo was spaghetti bolognaise with pulled pork (not a Michelin dish). Short Rib was far too busy with sea food, carbs, liver, vegetables etc. we came our feeling bloated and over full of carbs. Staff were very friendly and knowledgeable on the menu and ingredients.”

“Great service, but the flavors were overwhelmingly acidic. My wife and I visited for our anniversary, but unfortunately, the meal didn't live up to the hype or the price point. We opted for the 5-course tasting menu and added the famous “Chicken of the Sea.” The pâté had a cream cheese-like taste and texture. While the squid ink bread was excellent, the uni flavor was so lightly infused that I could only detect it when eating the pâté on its own. Once paired with the bread, the delicate sea urchin was lost entirely, making the dish taste simply like high-quality bread and cream cheese. While the salmon ceviche was my favourite among the meal, the acidity became repetitive immediately afterward. The grilled cabbage steak featured a brown butter sauce that mimicked the sourness of the previous pâté (also seemed cream cheese based), and the pickled pear added even more tartness. By the time the Sablefish arrived, the pickled fennel and chorizo butter sauce felt like "acidic overload." The fish itself was really delicious, cooked perfectly. I understand using acidity to complement fatty fish, but at this stage of the menu, it felt redundant. We finished with the brisket accompanied by pickled cauliflower that we completely ignored by that point. The meat itself was on a chewy side, seemed to have lost its moisture during the cooking process or perhaps we were simply served a leaner, less fatty cut. We spent close to $300 (including one drink each), so this wasn't the cheapest dinner. Given the price and the reputation of the restaurant, we expected a more balanced progression of flavors. We left feeling that the menu relied far too heavily on one note.”