Can you believe that it has already been a year!!! From an idea between a closer friend and family members, UMAMI was created. We have to thank Chef Sam for helping us create such a vibrant name for our blog. As well, we have to thank all of our dedicated, loyal readers and followers. You have helped UMAMI flourish and expand into a blog that we are truly proud of. To all of the restaurants and eateries that we have had the honour of experiencing and indulging, we are grateful and it has never been a dull moment no matter where we have gone. Lastly, to all of the contributors who have given their time and efforts to making sure that UMAMI is a success, we appreciate each and everyone of you. We promise that we have much more to come so stay tuned!



Outside of Revere restaurant

As soon as you walk through the doors of 804 Danforth Avenue, you are treated like family. Scot, Camille and I needed a restaurant to go to and we were referred to Revere on the Danforth. Our waiter, Mike, took our jackets and chatted us up. Revere is noted for their modern, updated version of classic Italian dishes and we could not agree more. The ambiance was rustic and homey with a folksy unobtrusive soundtrack.

Revere is open 7 days a week and do not worry, they have a children’s menu that caters to even the most picky of eaters. The children’s menu was created in consultation with Chef James’ son! Revere has a carefully constructed menu that changes seasonally.

Eggplant Fritties with spicy Aioli on the side

Eggplant Fritti 

As you all may know by now, we are big fans of anything CRISPY! Mike, our waiter, made this perfect recommendation for an appetizer. The Eggplant Fritti consists of a beautiful, golden crust with the smooth velvety texture of the eggplant on the inside. The spicy aioli took this starter over the top!

Homemade Focaccia Bread with Balsamic Vinegar in Olive Oil dip

Homemade Focaccia Bread

Revere’s homemade Focaccia bread was beyond soft and buttery. We loved the way that the Balsamic Vinegar looked in the Olive Oil dip. Yes, we are guilty of eating with our eyes. With the portion size of the Focaccia bread, you will want to keeping eating more. We almost ordered another set of this homemade goodness.

Arctic Char with Pinot Gris wine

Arctic Char with Pinot Gris

I will admit that I am not too keen on fish and I am not a fish eater, but I can honestly say that this dish was AMAZING! The roasted Red Peppers and smoked Paprika married well with the Arctic Char. And now can we talk about the Pinot Gris… The Pinot Gris was a suggested pairing with the Arctic Char from Shawn, the co-owner. The Pinot Gris was a breath of fresh air as it cleansed our palates.

Porcini Mushroom Risotto with Madeira & Parmesan

Porcini Risotto

Scot’s main course was the Porcini Risotto. I tried some of his Risotto and it was spectacular. I had never tried Madeira or Porcini Mushrooms before but my taste buds were singing their praises. The Risotto was not too thick or thin. It held the perfect consistency. And when it comes to Parmesan, you can never have too much!

Scallop Risotto with Saffron, Roasted Red Peppers & Spinach

Scallop Risotto

I automatically reached over to Camille’s plate to try a Scallop. I loved it! I could not have asked for a more succulent sear on the Scallop. The citrus of the lemon went hand in hand with the Scallops. The elevation of this dish was thanks in part to the Saffron that was incorporated into it.

Tagliatelli with Homemade Pasta, Pork Sausage, Spicy Tomato Sauce & Parmesan


I had to go with the homemade pasta for my main. The pasta was nice and thick with a bit of a bite. The tomato sauce was spicy just the way I like it! I appreciated the small, pork sausage meatballs because they were not too big. They were bite sized so I was able to eat a meatball with each forkful.

Mini Chocolate Budino with Maldon salt on top

Mini Chocolate Budino

Now it was time for dessert. It is safe to say that we wanted to try all 3 of Revere’s desserts. We started our dessert tasting with the Mini Chocolate Budino. This dessert has a soft, mousse-like texture. Chocolate lovers will definitely eat your hearts out. We enjoyed the Maldon salt that was cascaded on the top.

Brûlée Lemon Tart with Blueberry Jam on the side

Brûlée Lemon Tart

The next dessert we tried was the Brûlée Lemon Tart. I had the opportunity of tapping the top of the dessert with my spoon to crack the harden, glassy sugar. This is the dessert that you want to share with your sweet tart!

Gala Apple Bread Pudding with Caramel drizzle & Vanilla Gelato on top

Gala Apple Bread Pudding

Our final dessert was the Gala Apple Bread Pudding. This Bread Pudding reminded us of French Toast. It was beyond fluffy and delectable with the Vanilla Gelato of your dreams. Honestly, I am still dreaming about this particular Bread Pudding. More please!

Various assortments of teas to smell from PLUCK


Camille wanted tea to drink and Mike brought over this carefully crafted wooden box to our table. We opened it up and started smelling the various teas that Revere had to offer. We were grateful that we could smell before we tried any of the teas. Camille chose the Southbrook Berry Blend. The aroma was calming and soothing. Mike gave us even more insight on the company PLUCK as they are a local tea manufacturer from the Leaside area.

Chef James, myself & co-owner Shawn

We had one of the best dinner experiences at Revere. Local and homey are the best way to describe how you will feel from the time you enter this restaurant until the time you are ready to leave. We appreciate the hospitality that was shown to us and we will absolutely be back for more!

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