Actinolite          416.962.8943    Dinner Tues – Sat

The name Actinolite refers to community on the Skootamatta River in Eastern Ontario where Chef Justin Cournoyer grew up.   The restaurant is beautiful, large floor to ceiling windows allow natural light to flood the room dancing off delicate glassware, exposed brick and wood – giving the room a warm rustic feel.  European and Canadian cuisines inspire a fresh, locally sourced menu.

 Baked in house, fresh bread is served with lightly salted olive oil –  a personal favorite of mine as I find it adds texture and flavour.   Modern No. 20 is fruity and lightly bitter with Lilet Blanc, Aperol, Cava and a splash of Amaro Lucano.

Kalapore spring trout with artichoke, carrots, lemon, celery and cold pressed Canola Aioli is buttery, beautiful and nostalgic – the way to my heart.  Clean flavours bind together, one adding to the other.  The dish itself is fairly simple but it evokes vivid memories.

 Fried calamari is crisp and tender served with lemon cucumber, tomato and yellow pepper aioli.  The grass fed veal T-bone with Panko crusted onions, baby artichoke, carrots peas and parmesan sauce, is a tad dry and unbalanced.  The wine recommendation (Pittacum Barrica DO Bierzo 2007 vinedos y bodegas, castilla y leon, Spain), pairs nicely with the dish –  velvety notes of spice on the palate.

Service is excellent.
Actinolite on Urbanspoon


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