Salt Mining in Two Canadian Cities:So Diem be Carped

With the exponential increase in eateries across the country, it’s not surprising that many have similar names.  For example, whether you go to St. Thomas or Toronto you are sure to come across Harry’s Grill or something describing a view of a lake, a river of some other body of water. So it’s not surprising that Salt, one of the world’s most popular and coveting seasonings (and its misuse is the reason 80 percent of people are kicked off  Top Chef), has resulted in namesake restaurants in cities such as Vancouver, Toronto and Ottawa.  In the last couple of months, I have visited the latter two establishments. Despite the similar names, they are markedly different.  Toronto’s Salt features taps from the Iberian peninsula.  Salt Dining and Lounge in Ottawa, on the other hand, is a little more Canadiana, with a strong focus on music, wine and steak.  In particular, they boast a steady stream of Waygu A5 100 day steaks for up to a cool $150 for an 8 oz strip.

Over the past number of months, I managed to hit both locations during my travels. With a steady flow of Portuguese  Qunita Das Maias white wine in the  background  (which was a significant upgrade from the Mateus I used to sneak sips of from my mother’s single bottle wine cellar on the top shelf of the fridge), we feasted on an array of small plates.  The jamon serrano ($12) and 5 cheese tray ($28) was a safe start.  The cheese was an array of manchego among others. This was followed up with my absolute go to when it comes to anything tapas…patatas bravas.  Their rendition was reminiscent of my time in Barcelona..simple but delicious.  Not surprisingly, most of the remainder of the meal was seafood heavy including a delicious sea bream ceviche (freshened with cucumber, avocado and pineapple) ($14), crab cakes with avocado and piri piri aoili ($17), prawns with a corn salsa ($15)  and grilled octopus with fingerling potatoes and romesco sauce ($18).  The transition to land was facilitated by a unique surf and turf starring lobster and pork belly.  Although it was good, I was really excited and was a little let down. The transition to land was completed with meatballs and BBQ ribs both of which were decent.

Ottawa’s Salt, on the other hand, was quite a bit different. Instead of rustic and woody, this Salt was roomy and elegant and adorned with large marble tables.  In fact, the table we were seated at was quite large and almost made for difficult conversation.  For the appetizers, the favorites were the tomato tartare ($15) and root vegetable salad $14).  They were polar opposites; the tartare was fresh and elegant and the salad was sweet and earthy. Both were delicious.  I’m a scientist by nature and I was intrigued to compare (in a non-blinded way unfortunately) a $39 filet with a $125 waygu strip.I also had 4 other dinner guests to help me.  The waygu was beyond rich and the one or so ounce I had was more than enough.  Most of the table agreed and in the end, although the waygu was quite satisfying, most agreed they would be happy with a filet at a third of the price. I was also intrigued by the chicken and pork belly served with rice. I normally steer clear of rice heavy dishes but I was promised that this rice was of incredible quality and actually worth more than the proteins.  In the end, it was still rice and there was a lot of it.

For dessert, we stuck with savory and ordered a busy cheese tray served with compotes, fruit and pickled veg. It was a little odd for a dessert course…I would have thought that an omission of pickled onions would have prudent post meal but it was easy enough, although wasteful to leave them there.

salt-cheese
Cheese Tray $23

My Take  

As mentioned, Salt Toronto vs Salt Ottawa are two different experiences. Salt Toronto has managed to stay alive in the turnstile that is Ossington Avenue for well over half a decade.  Salt Ottawa, on the other hand, is still in it’s infancy with a birth along Preston Street in 2014.  Toronto will offer you a pseudo-Iberian experience complete with traditional tapas dished modernized from both a taste and visual perspective.  Ottawa, on the other hand, is more a regal destination complete with large, spacious tables and hunks of steak including the pricey and legendary waygu from Japan. Both destinations might run you a pretty penny (remember salt was as valuable as gold at one point in history) depending on your affinity for alcohol and whether past encounters with Mateus haven’t permanently scarred you into indulging on Portuguese wine.  The need to do behavioral science experiments based on a $125 steak may play a role as well.

I suppose having numerous restaurants named salt across the company is in line with the ubiquitous use of sodium in the same establishments. Although far from a franchise, I am compelled to seek other eateries with  NaCl nomenclature for at minimum a covalent comparison.

Salt Wine Bar Menu, Reviews, Photos, Location and Info - Zomato

Salt Menu, Reviews, Photos, Location and Info - Zomato

Whalesbone: Kramer’s Conundrum, Pickerel vs Walleye and is Kenny Rogers Malaysia’s David Hasselhoff?

Growing up I was very familiar with Kenny Rogers. Not only did my grandparents have it in the rotation on the 8 track in between ABBA and Neil Diamond, but mom was a rather obsessive fan. I remember her travelling down to Toronto to see him in concert and returning with a huge, glossy souvenir book which sat in a rack for months afterwards.  His gleaming face on the front cover would greet me at the front door every time I got home from school.   I knew all about Ruby, Lucille and Reuben James. I knew that somebody believed in Kenny and that the Gambler could not possibly outrun the long arm of the law.

Kenny’s legacy continued when I moved to London. There was a Kenny Rogers’ Roaster’s a few blocks from my house. I went once but was more impressed with Canadian chicken juggernaut Swiss Chalet which was located a block closer. The chain’s popularity likely hit it’s peak in the mid-nineties after an episode of Seinfeld in which Kramer reluctantly falls in love with the chicken despite the fact its annoying red neon sign lights up his apartment. Despite the publicity, the company eventually declared Chapter 11 and is now owned and operated out of Malaysia with franchises scattered throughout China, the Philippines and Cambodia.   Maybe Kenny is to Malaysia what Hasselhoff is to Germany.

Kramer in the Kenny Rogers' Glow
Kramer in the Kenny Rogers’ Glow

During a recent trip to Ottawa, I was craving seafood more than I was chicken, so I decided to grab dinner at Whalesbone. The oyster house has become a staple among many Ottawa foodies and is known for its innovative menus and bar side turntable which bellows the output of spinning vinyl throughout its tiny confines. I arrived in time to grab a bar seat before the place got too full.  I sat down and had flashbacks when I saw Kenny’s bearded mug staring at me from behind the bar while his voice serenaded me with the suggestion that I decorated his life.

I was greeted by a pleasant barkeep who quickly sliced some bread (served with a delicious maple butter), passed me the daily menu and eagerly explained the daily catch of oysters in great detail.  Finding it difficult to decide, I opted for one of each of the mollusks from the likes of Colville Bay PEI, Foxley River PEI, Eel Lake NS and Simon NB and Deep Bay BC. Equivalent to the variety of oysters was the carousel of condiments that came with it which included the standard horseradish, lemon and Tabasco in addition to the  housemade seafood,hot sauce and mignonette and even a shaker of blended scotch. The variety of both the oysters themselves and the additions made for a very enjoyable start to the evening.

Oysters 3/$16
Oysters $3.15-3.25 each

All of the half dozen starters looked incredible but I settled for the scallop ceviche ($20) which was served with grapefruit, red onion, jalapeno, crisps, cilantro and fraiche.  It was presently beautifully and had a crispy acidity which nicely coddled the tender scallop.  I was hoping for a little more heat from the jalapeno. The radish, which wasn’t listed on the ingredients, was a bit like an uninvited guest whose powerful presence was a little too dominating in the midst of the others party goers.

Scallop Ceviche $20
Scallop Ceviche $20

For the entree, I was fascinated by the walleye and clam combination flavoured with bacon, beans, radish, potatoes and herbs ($30).  As a side note, some of us get rather annoyed by the use of the word walleye instead of the much more Canadian pickerel but I suppose I should pick my battles.  Once again, the dish was picturesque. The pickerel fillet was nicely browned and served atop a fragrant broth which housed the remaining ingredients.  This time the radish was a welcome guest, adding some crunchy bite to the dish.

Walleye $30
Walleye $30

For dessert, the banana cream pie ($11) was calling my name. It was served in a mason jar and served sprinkled with a graham crust.  Those who are not extremists may be a bit turned off since it was heavy on the sweet side but despite this, I enjoyed the taste and texture, highlighted by  fresh cream and chunks of ripe banana.

Banana Cream Pie $11
Banana Cream Pie $11

My Take

From start to finish, I enjoyed the Whalesbone experience.  Whether it was the fresh bread, the array of available oysters, great service or the other innovative dishes, it had all the components of a great but expensive meal. Each offering was well thought out and attractively presented with an array of textures and flavours by pleasant and knowledgeable waitstaff.

I rarely tweet while at a restaurant but the combination of the oysters and Kenny’s crooning put me in the mood to proclaim my sultry experience to the world.  My message was quickly retweeted by somebody at the restaurant and one clever follower asked me if I counted my oysters when I was sitting at the table; I said there’d be time enough for counting when the eatin’s done.

Whalesbone Oyster House on Urbanspoon

Review:Toronto:King West:Valdez

It can be argued that Origin may have been the “origin” of the current small plate trend in Toronto.  A couple of years and two new Origins later, Valdez opened.  The link is Steve Gonzalez.  A contestant on the first Top Chef Canada,  he has followed the leads of later contestants Carl Heinrich and Ryan Gallagher, who left previous posts at established Toronto eateries to gamble on new ones. Steve went from chef de cuisine at Origin to the proprietor of Valdez, a King Street Latin street food eatery which promises a return to Gonzalez’s Colombian roots and, of course,  a sharing and small plate concept.

The decor is a mix of a saloon and a Mexican cantina.  A large wooden bar is showcased in a long but narrow space filled with bright chairs and worn tables, both painted with reds and blues and greens. A large bar graces one wall of the long but narrow dining room. Coffee sack, art and other paraphernalia grace the walls of this stylish abode.

There is an array of standard cocktails (and a few crazy ones), beer and wine.  I opted for a Tecate, which was presented in psuedo-michelada style. Instead of a glass with lime juice and hot sauce (among other things), a lime wedge and a squeeze of hot sauce was strewn along the top of the can.  Served glassless, I opted to pop the wedge into the can and drink it like that.  I liked the combination although I found it odd that the option for no hot sauce wasn’t offered as I imagine it wouldn’t be for everybody.

The menu is simple, divided into 4 parts; ceviche (self explanatory), stuff (small plate) ,more (bigger plate) and dulce y algo (dessert). Well, maybe the ceviche isn’t so self explanatory. Given the diversity of the choices, I opted for the flight:

There is the traditional “cocktel de camaron” with tomato, citrus, cilantro, chilis and corn nuts. Pretty delicious.

There was the “passion” and “atun japones”, each offering a refreshing twist on tuna (albacore and ahi respectively) by meshing traditional latin and modern Asian flavours such as yuzu, ginger and ponzu.  An intriguing twist but something I would expect at one of the numerous izakaya joints at every street corner in town.

The “mixto” was a trio of octopus, mussel and squid bathed in squid ink with some citrus, maize and sweet potato. The ink was the overwhelming flavour, so some will take it or leave it.

The vegan ceviche was a mix of fruit and veggies which included jicama and other latin staples  in a simple citrus sauce.  Nothing remarkable.

Ceviche Flight $16
Ceviche Flight $16

From the “stuff” menu we opted for tradition, ordering the highly touted guac and chips, empandas and chorizo del jefe (sausage). The guac and chips created some controversy at the table.  I loved the guac.  It had a great texture and was well balanced with citrus and spice.  The chips were a combination of plantain, yucca, potato and taro which I thought was ingenious both to the eye and the tongue. The others at the table were more ho-hum about the guac.

Guac and Chips $8
Guac and Chips $8

The empanadas, on the other hand, were rather disappointing. Offering no flare compared to the rest of the menu, they were rather dry and bland to the extent where the delicious aji sauce which accompanied couldn’t save them.

Empanadas $8
Empanadas $8

The chorizo sausage was a bold and delicious addition to the menu. A squeeze of lime provided enough acid to intensify the well seasoned and moist pork sausage. It rivals some of the best I have had in Toronto. The arepas were nice as well.

Chorizo del jefe $8
Chorizo del jefe $8

As for “more”, we decided on two very different dishes; the delicate Giggie’s trout (togarashi+Quinoe+yuzu+mango+avocado+fried shallots) and the more manly Bandeja (seared pork+rice & beans+plantain+fried egg+avocado+arepa).  This trout dish was a  concert of primarily asian flavours around some beautifully cooked filets.  The dainty dish was a bit out of place served in a Mexican saloon but would be palate pleasing for a pescatarian who so happened  to tag along for the party.

Giggie's Trout $17
Giggie’s Trout $17

The bandeja, on the other hand, was the hardcore latin inspired dish more synonymous with the name Valdez. Bandeja simply means platter, but I would be prone to rename this bandeja buena mierda.  Hidden beneath a perfectly cooked sunny side up egg was rice, beans, avocado, arepas and most importantly, tender and juicy pork.   With each bite you got a little more or a little less of each component but each was an adventure in Latin America cuisine. No togarashi, no yuzu (although I love the damn stuff), and no ponzu.  Just simple, flavourful food presented with simplicity and respect.

Bandeja $19
Bandeja $19

My Take

Perhaps the word “Latasian” street food may be a better description of the food served at Valdez.  Although traditional Central and South American dishes are the foundation of the menu, the are a number laced with Asian flavours. The chips and guac and bandeja stole the show with the chorizo sausage taking honorable mention.  I was less impressed with the ceviche and trout, perhaps because my brain was programmed to consume the simple and standard flavours of Latin cuisine as opposed to those I can get at a hundred places elsewhere.  The empanadas were a bit of a bust minus the delicious aji sauce.  I enjoyed the Tecate, served  psuedo-michelada style, from both a nostalgic and taste perspective.

The decor and vibe is fun, trendy and even a bit dangerous. I was reminded  a bit of the bar scene from Robert Rodriguez’s “From Dusk to Dawn”. George Clooney and Quentin Tarantino wannabees line the bar except in this case, samurai sword wielding ninjas names Yuzu, Togarashi and Tobiko  enter the scene to join the locals in a battle against the blood hungry vampires looking for a late night snack. Ok, that may be a bit much, but if Steve Gonzalez can offer fried rice and frijoles, I can use my imagination just the same.

Valdez Restaurant on Urbanspoon

Review:Toronto:Kensington:Seven Lives

Kensington is often a turnstile for what’s trendy.  As a result, it’s not surprising that Seven Lives has opened in an attempt to follow the lead of  tacocentric eateries such as Grand Electric and La Carnita.  Sitting in the middle of this neighbourhood, it’s a small space with great music and seating for no more than a dozen people plus a small patio area in front.  The menu consists primarily of tacos although one could get ceviche or fries as well.

Seven Lives Menu
Seven Lives Menu

In honour of the fact that seven lives has a  logo which strongly resembles internet sensation grumpy cat, I’ve invited him along to assist in the review.

Seven Lives Logo
Seven Lives Logo
Grumpy Cat
Grumpy Cat

One of the features is three vats of juice (flavours rotate)  sitting on the counter.  You get a pint size serving for only $2. I opted for mango over tamarind and it was quite refreshing, which was a good thing since it killed the significant amount of time I had to wait.  I managed to beat the crest of the the rush, which topped 30 or so people in line, but I still had to wait 20 minutes (or 3/4  of my mango juice) for my 3 tacos.

$2 Mango Juice
$2 Mango Juice

Grumpy Cat?

Grumpy-Cat1
Waiting  Sucks

My definition of a good taco: one with moist, well seasoned fillings and abundant toppings.

I decided on the signature $5 Gobernador (stuffed with smoked marlin, shrimp and cheese).  The taco was stuffed full and its flavour was dominated by plenty of smoky fish, which was slightly dry.  The shrimp, cheese and other ingredients couldn’t compete with the intensity of the marlin in either texture  or taste, so in the end it was quite monotone.

seven marlin
The Gobernador $5

Taco number two was the $5 pulpo en mole verde (octopus with pumpkin seed mole). Unlike the Gobernador, the flavours were much more complex (as a mole should be), complete with a little sweet and a little spice.  The condiments were also more abundant, so the flavours were more rounded. The pumpkin seeds added a nice crunch.  The octopus was a bit chewy however.

Pulpo en Mole Verde $5
Pulpo en Mole Verde $5

The standard $4 carnita (pork) was taco number 3.  It was topped with the standard guacamole, tomato and onion.   I didn’t understand the huge chunks of pork which resulted in a dryer, less flavorful filling.  It lacked much of the pizazz of other pork tacos I have had.

Carnita Taco $4
Carnita Taco $4

The Seven Lives’ salsas were well done.  I tried both medium and hot, both of which were a nice balance of flavour and heat.

Grumpy Cat?

There's more to like than salsa.
There’s more to life than salsa.

My Take

In a taco shop containing all things Mexican, Speedy Gonzalez wasn’t one of them. Even by beating the rush, I still had a 20 minute wait.  Bring your pesos, because Seven Lives is CASH ONLY.  For the most part the tacos are quantity versus quality. relying on copious amounts of overcooked  and underseasoned meats at the expense of  the delicate architecture which normally exists  between shell, fillings and condiments.  In the end, it was a bit of a disappointment.

Grumpy Cat?

If this is Seven Lives, I don't want the other two.
If this is Seven Lives, I don’t want the other two.

Seven Lives on Urbanspoon

Review:Toronto:The Annex:Harbord Room

I’ve had a few celebrity sightings in life.  I remember seeing famed baseball pitcher Denis Martinez in a café after a Red Sox game back in the mid 90’s.  I rode 7 floors on an elevator with Alicia Silverstone and her dog in Toronto hotel circa 2004.

Nothing, however, makes me as excited as meeting anybody who has anything to do with the food industry.  I have had run-ins with icons Lynn Crawford and  Mark McEwan.  I’ve met top chef participants Jonathan Korecki, Carl Heinrich and Connie DeSousa through  visits to their restaurants.

Needless to say I was quite excited to meet Kevin Brauch during a recent visit to Harbord Room, a well established restaurant making good burgers and high end cocktails before burgers and high end cocktails were so cool.  He came in toward the end of my Monday night meal and we had a chance to chat all things food, drink, Alton Brown and Iron Chef.  Let me put it into perspective… I’d rather meet a guy who had built his career drinking all over the world and managing the egos of the likes of Bobby Flay  than let’s say, Tom Cruise, whose definition of acting is trying to convince us that he could street fight guys half his age and twice his height.

Stalking Kevin Brauch
Stalking Kevin Brauch

Must

Harbord room had a cool burger before having cool burgers was cool.  Erring on the side of simplicity, it’s as well known as Mario Batali’s orange crocs and the burger praises are ubiquitous in every critic and blogger review. It’s a gem from the bun to the perfectly cooked beef to the fries.

The Harbord Burger
The Harbord Burger

The whitefish ceviche was a blackboard special that was fresh and clean with perfect tones of heat and acidity and a Morimotoish delicacy.

Whitefish Ceviche
Whitefish Ceviche

As charcuterie crests in popularity across the GTA, Harbord room keeps up with the times with a board full of carnivorous treats ranging  from venison pepperoni to an airy chicken liver pate to a pleasant terrine that would make Marc Forgione’s hair stand on end (ok..bad example). There were house pickles, great crostini, homemade preserves  and a fried egg round it all off.

Charcuterie ($20)
Charcuterie ($20)

Harbord room has also stayed current in the world of cocktails, likely in part to the fact about a third of the restaurant is taken up by the bar.   High end liquors highlight a diverse drink menu which can get rather pricy.  I indulged in “Liquid Swords”, a complex meczal based multi-ingredient drink with an execution as meticulous and passionate as a Michael Symon lamb chop.

Consideration toward a good side is like paying homage to a good sous chef.  Let’s call the rapini the Anne Burell of sides.  Bitter rapini, salty almonds, hot chili and sweet sultanas only make sense as it appeals to all senses.

Harbord Room Rapini
Harbord Room Rapini

Maybe

There was a bit of Cornish hen controversy as our table was told it was not available due to a lack of greens.  We asked for it anyway only to find out that it hadn’t been brined for the appropriate amount of time but they would serve it anyway.  Despite the lack of bath time, the poultry was delicious and moist.  If anything the sausage, the only thing on the plate not involved in the controversy, was as lackluster as an Iron Chef trying to make dessert.

Cornish Game Hen and Sausage
Cornish Game Hen and Sausage

I enjoy olive oil cake and I like Harbord’s spin.  Priced in the single digits, it hit all the elements of a good dessert. The citrus and chocolate sides provided some variety to the neutral cake. The almond crunch added some needed texture.

Olive Oil Cake with Custard, Sorbet and Crunch
Olive Oil Cake with Custard, Sorbet and Crunch

Mundane

Let’s call this a relative mundane list.  Nothing at Harbord was bad per se, but the strength of the menu made some of the dessert seem a bit substandard.  The Valrhona Dark Chocolate & Smoked Banana Terrine, Salted Caramel, Peanut Butter Mousse & Dehydrated Chocolate & Banana Chips was a bit confusing.  A little too deconstructed, the flavours didn’t quite come together.  The Fresh Ricotta Doughnuts
Espresso & Caramel Pot de Creme, Espresso Tapioca & Crumble Meringue Wafer were decent but a bit predictable.  Although good and filled with diverse flavor, I don’t get the meringue wafer trend.  A little too much sweet on sweet.

Doughnuts and Terrine
Doughnuts and Chocolate Banana Terrine

I realize sex sells, but really……

Ummm....Harbord Cappuccino
Ummm….Harbord Cappuccino

My Take

The constant rave about the burger is a bit of a disservice to Harbord room.  The complex drinks, brilliant charcuterie and intuitive sides elevate it to iron chef caliber beyond it’s signature dish.  In a highly competitive market, Harbord maintains a balance between what works and what might work.

In honour of Kevin Brauch, Harbord room is one of the iron chefs of the Toronto restaurant scene.  Challengers emerge, claiming vivacious vibes and great burgers but Harbord has held the test of time against these admirable culinary opponents. It maintains tradition yet remains current in a manner synonymous with the likes of Geoffrey Zakarian. I’m looking forward to the new THR and Co. spin-off in May. Gotta run….I think Tom’s coming to kick my ass.  I’d tell him to pick on somebody his own size, but my 13 year old daughter is not home right now.

The Harbord Room on Urbanspoon

Review:Toronto:King West: Edulis

En route’s designation of best new Canadian restaurant and an impressive debut as number 11 on Joanne Kates’ top 100 of 2012 certainly raised my curiosity about Edulis, the small bistro which opened in 2012 along Niagara Street.  The philosophy of Edulis can be summarized as a juxtaposition of the elements of fine dining and the  hipster joints plastered up the road along Queen street . Upon entry, you are greeted with a hello, a coat check and waitstaff donning traditional black uniforms. You are seated at a table within the small dining space within an atmosphere which possesses a subtle yet enjoyable aura of chaos.  The decor is highlighted by  a variety of paintings and pictures, marble tables and dim candlelight while at the same time possessing  a flare both rustic and  rundown.  A daily menu is printed featuring core offerings with additional fare  based on ingredient availability with truffles as the specialty. A carte blanche menu is also available with 5 courses for $50 or 7 for $70.  Although I didn’t order myself, some of  the choices included veal three ways- tongue, belly and sweetbread and a pork belly and shoulder offering.   There is a decent wine offering  (8 glasses plus 50 or so bottles) as well as homemade non-alcoholic sodas with odd flavours which include burdock, hibiscus and ginger with szechwan pepper. The latter was divine.

Must

The cele”rissoto”  was a spin on traditional risotto, opting for the winter favorite celery root instead of the traditional arborio rice. The centrepiece was a square of toast topped with fois gras. It managed to create a mouth feel similar to the traditional dish while maintaining  the subtle earthiness of the celeriac. I’m not sure if the draw for me was the unique nature of the dish itself or the surreal nature of taking bite after bite and trying to figure out how they did it. Either way, it was addictive.  In fact, the fois gras became second nature.

Cele"risotto"
Cele”risotto”

In a world filled with different shaped pasta served in different sized bowls  soaking in truffle oil, the thought of homemade potato ribbons swimming in a rich sauce and topped with fresh white truffles was a refreshing thought, even with a price tag of $36. Once again, the execution was flawless; the potatoes were perfectly cooked and a refreshing change from the ubiquity of standard gnocchi.  From the first bite, I was filled with a comfort reminiscent of grandma’s perfect scalloped potatoes yet mixed with the exquisite nature of the precious white fungus…sort of like moving from the comfort of a cozy terrycloth robe to one made of  fine silk.

Potato Pasta with White Truffle
Potato Pasta with White Truffle

I’m quite nostalgic when it comes to the preservation of elements of fine dining.   The disappearance of the amuse bouche and fresh bread has plagued the dining scene so it is quite refreshing when a restaurant adheres to old school philosophies.  An anchovy-stuffed manzanilla olive  was proudly offered along side some of the best homemade bread I’ve had in a while.  It was a rustic, dense loaf  served in a nifty cotton bag; a refreshing change from the normal offering of semi-stale crusty loaf inside a frayed wicker basket.  Normally, the bread is meant  to hold one over until the real food arrives, but I found myself devouring slices well after the first course arrived.

Maybe

Shrimp ceviche and ajo blanco (a cold, white garlic based soup) are quite different in everything except temperature so I was interested to experience  the marriage of the two.  The ajo blanco was fresh and although  a little on the acidic side, it was generally  well-balanced and contained a decent amount of roasted almonds.  However, the ceviche concept was a bit lost in the dish.  There was no distinct citrus flavor or heat and although the shaved onion worked, the cilantro clashed with the ajo blanco base.  The saving grace of the dish was both the flawless execution of the shrimp and the brilliant balance of the soup.  I’m just not sure they go well together.

Ceviche in Ajo Blanco
Ceviche in Ajo Blanco

Another childhood favorite of mine is tapioca pudding so I was pleased to see it offered as a dessert, especially when coupled with the vibrant flavour of meyer lemons.  It was served with the texture of a thick soup more than pudding and the lemon flavour was quite predominant.  The preserved apricot did little to enhance the dessert other than adding a bit of chewiness and not enough sweet.  I will admit I ordered a lot of creamy dishes throughout the night so perhaps a dessert with the same colour and texture profiles was a bit  much.

Tapioca Pudding with Meyer Lemon
Tapioca Pudding with Meyer Lemon

My Take

Edulis is a unique addition to Toronto’s fine dining scene.   Perfect execution highlights the menu which merges old school fine dining with hip and trendy cuisine. Candlelight meets chaos. Suit wearing lawyers sit among thick-rimmed twenty somethings. Marble tables erected beside porcelain bathroom tiles.  The choice of a $100 bottle of wine or a $3 glass of grape soda.  You can gamble on a carte blanche menu or indulge on rich truffles. Even co-owner Tobey Nemeth  personifies the juxtaposition, wearing a trendy tiger print dress while the remaining staff don the traditional black uniforms. You can even pick your price to a degree but temptation could lead to a  bill well over a hundred bucks. Regardless of which side of the spectrum you fall on, in the end you’ll be treated to both great food and great service.  There’s no dichotomy there.

 

Edulis on Urbanspoon