Seated at Elevator Company of tables

Posted by beranter on February 4th, 2016

The miser in Passenger Elevator likes that gratuities are covered in the all-inclusive pricing. My inner curmudgeon likes that the resort is laid out in three zones: a family zone where kids can be kids and not disturb the more sedate guest, an adults-only zone with its own bar and swim-up patios and a central zone for everyone else.

Like many other sky-high restaurants, it must create the appearance of a smooth operation while fighting against the myriad logistical nightmares that can pop up when you’re 180 or more metres from the ground.

Kitchen staff at Canoe do without one of a high-end restaurant's mainstay appliances: a gas stove. Having gas that high up is too dangerous, so they cook with induction. (Darren Calabrese for The Globe and Mail)

Seated at Elevator Company of tables, general manager Lee Jackson briefly dismisses the skyline that spreads out behind him. “Nobody’s going to come up here and be happy paying for an entrée because of the view,” he says, as a plane lands on Toronto Island to his left. “So the food and the service are absolutely paramount to business here.”