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  • The restaurant is definitely still working out kinks/experiencing growing pains, The Yelp reviews from the first week made me expect a loud restaurant with inattentive staff. Management must have read the reviews and tried to rectify them - unfortunately they over corrected. Instead of fun music (which you'd expect from a bar style restaurant in King West by Drake and Susur) - it was light jazz, the kind you hear in an Air Canada lounge. The staff were over attentive to the point of hindering our conversation - every member of staff that night stopped by our table to talk about the food/wine/ambiance/weather, which at first was nice but got excessive by the end of the evening. In terms of the ambiance - its again just off - we were seated in oversized wingback chairs that looked like they had shag carpeting hot glued to them and there was definitely not enough light to read the menus. The china said FRINGS on it - in a 90's steakhouse font. Now the food - our server was very interested in our feedback so hopefully most of what I say has already gone back to the kitchen. We had the home made ricotta on toast and it was phenomenal - I would go back to sit at the bar and order this. The salmon crudo was slightly under seasoned and the salmon seemed like the cheaper grade stuff you get at an all you can eat sushi restaurant instead of the buttery, melt in your mouth feeling you would expect when Susur Lee is behind the menu. The grilled octopus was pretty good - had a nice olive tappenade as garnish but we were confused by the boiled egg on the plate - it didnt add a complimentary flavour or texture to the dish. The Fried chicken was super moist- but the delicious glaze made the breading fall off the chicken too fast. The bed of slaw under it tasted like something you'd get in the prepared food section at Loblaws and the small pile of greens in the corner was just confusing. The King Prawns were well cooked but an odd addition to the menu - everything else we tried seemed to have a slightly Asian flair and this dish was strictly Caribbean. (I also wish they kept the heads on the prawns) For dessert we shared the monkey bread and plum tart - the hazelnut ice cream was phenomenal but both desserts were too hot for the first few bites and then went cold and hard. Seemed like they were re-heated in an industrial microwave a la Starbucks or Subway. Overall - the restaurant has potential but I suggest giving it a few months so they can get their act together.
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