This culinary lounge is set on trendy Queen Street West. The room tonight is packed with foodies and city’s most fashionable. A surprise because I never thought of pairing fashion and food, but it just makes sense! The whole rooms plays on classic and modern décor. The bar is made of silent movie LCD screens playing clips of the films. In one corner a DJ is playing beats and in the far back a pane of glass separates the room from the hard working kitchen. Chef Ryan Wilson-Lall utilizes local seasonal ingredients for his bistro menu inspired by global cuisines and culture.
Setting up beside the kitchen the dishes start to roll out. First it’s spicy tuna pickled radish avocado furikake topped with black tobiko roe. Then we sample a wonderfully executed two bite chicken cordon bleu with Dijon mayo. And a crazy take of beef ribs! The kimchi apple relish had me at HELLO.
Scrambled egg-whites with crab on bun-mi toast stole my heart: toast soft yet crisp on the edges rich with crab, zest and oniony flavour. Rustic sea salted lamb with tricolor carrot, cauliflower and couscous is a little meh, not bad but it could be jazzed up a bit. #OMG the ravioli is perfection. This pasta is filled with softly poached quail egg, crispified with fried bacon, basil – soothed by porcini foam.
Buns make all the difference when eating a burger. You can’t have a good HAMBURGER without the BUN. Silverstein buns are the perfect YIN to the EnticeTO patty’s YANG. This spicy cheddar burger melt is a winner: dill pickle and double smoked bacon. Hot, straight from the fryer corn chips balance the spicy Jalapeno octopus bites. The most nostaligic dish is smoked fish n chips are best eaten piping hot on a fried shredded potato cooled slightly by crème fraiche and dill.
Better Cosmo cocktail refreshes (cranberry reduction and fresh lime). Feeling like something stronger? The Culross cocktail does not dissapoint (Mount Gay Rum, Apricot brandy, Lillet blanc and lemon juice).
This weird combo is interesting, however my palate can’t decide if it is dinner or dessert: de-constructed mushroom moccacino soup constructed through broth pickled mushrooms, sweet froth and shaved chocolate.
I’m not a dessert fan so maybe that’s why I wasn’t a fan of the fizzy fruit (strawberry, pineapple, grapes) sake bubbles, fresh berries on marzipan mousse caramelized figs. At last no-bake chocolate brownies find their way around the room. Not a fan BECAUSE I don’t get that fruit and chocolate relationship… That said this spot is rad and you should check it out!