Storys Building: The Parlor Part 2 416.367.5151 http://www.storysbuilding.com open wed to sat, dinner-to late
Alcohol may be man’s worst enemy but the bible says love your enemy – Frank Sinatra.
I’m back for a sit down dinner at The Parlor. A glossy cocktail booklet/periodical divided by spirits showcases the bars exquisite menu. I’ve never seen anything like it:
With over 66 crafty cocktails to choose from it gets a little overwhelming. Thank goodness they included mini-menu labled “on the lighter side” to help me get started – before I really dove in. Bleu Nuit $16 (roasted blueberry-infused vodka, Lillet Blanc, Crème de Violette, orange bitters) was my first choice because it was “on the lighter side”; well that only refers to the colour, and yes I’m happily buzzed. I also learned that crème de violette is extremely rare and very hard worldwide. Aromas of cedar smoked wood signal the arrival of the roasted bar nuts $4, seasoned with Espelette pepper and honey.
Spicy chorizo, long pepper and sweet honey fight for dominance over the Mennonite chicken $14, and the battle lingers on the palate. A cool sip from The Stand Off $21 (Amaretto, Enmascardo Mescal, Edmond briolette, dark crème de cacao, fernet branca) cools with sweet almond, sultry chocolate and bitter herbs.
Duck terrine $8 made from foie gras, brioche and pickled pear melts slowly in the mouth: first sugary then sweet and then seductively sweet. Looks can be deceiving; this tiny cube of dry aged rib-eye explodes with piri-piri heat then calmed by a Yukon potato foam. Life is… $23 (Laphroaig quarter cask scotch, Golden Grahams syrup, angostura bitters) but a dream for me; like sitting by a beautiful campfire smelling the sweet burning wood while eating a s’mores cracker.
A chocolate mousse dessert finishes off the evening nicely seasoned with subtle yuzu curd and sea salt. After fighting with myself this whole evening I succumb to my enemy and order Gluttony $17 (buttered Bombay sapphire gin, buttered chantreau, cointreau, fresh lemon juice and simple syrup) “fatty little rich bitch” – intrigues me because it’s hard to describe the taste. I would say similar to lemon butter with a floral undertone and very mellow. Sometimes it feels so good to be bad…