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| - As good as this place is already, I'm convinced it's only going to get better. Owners Luis and Michelle are keeping their pulse on what diners desire but are clearly putting their own confident, creative, and bold spin on everything from the menu to the unique house-made infusions and cocktails to the wine selection.
Carpaccio to start; my main gripe with most carpaccios, and perhaps my failing as an Italian cuisine enthusiast, is that I can't stand capers. This excellent version let the beautifully chosen and salty cheese take the role with aplomb. Crisp-fried onion bits were a magnificent compliment in texture and flavour. Top-end ingredients speak for themselves, and 'simple' does not mean 'plain'.
So-called 'crazy fries', fried sticks of polenta and mascarpone: I know I liked them, I'm just not sure how much. They were delightfully indulgent, but served without a dip which I feel they could have used, perhaps a gently spiced marinara. They were delicious just seemed to miss something to push them completely over the edge into outstanding, something which echos the restaurant itself. There's just something that hasn't quite clicked yet, though I have every faith they'll find it.
A roasted portugese-style sea bass; well flavoured, perfectly cooked, and a great deal at $17. Comparable dishes at other restaurants of this level will run a good ten dollars more, normally. Served with an incredible cilantro oil(!), roasted fingerling potatoes, and, oddly, a single brussel sprout.
Didn't try desserts but they look spectacular. Whiskeys and bourbons were thoughtfully purchased: anywhere that has Booker's is a place for good drinking to happen. Sixteen infusions sat behind the bar with even more in the fridge, not to mention several rare and delicious bitters. As I understand they are finalizing a new cocktail list with the help of a new, very talented bartender, though what descriptions I was given have me chomping at the bit to try the final forms. I was treated to a concoction of tequila, amaro, agave nectar, with a dash each of peach and whiskey aged bitters and finished with a burnt orange peel - just divine. Other home runs are a jalapeno-vodka caesar and a 'Canadian Mojito' with bacon-infused rye (works even better than it sounds), maple syrup, and blueberries. The pairing is perfect and execution to die for.
Forgive the pun but it has all the ingredients, passion and dedication to really emerge as a top-tier destination and fits very well with the Toronto dining scene.
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