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2010 Dining Guide: Tasty Trademarks

For a most memorable meal, seek out these signature dishes at Toronto’s most acclaimed fine dining establishments.

Lucien's bincho-grilled octopus (photo by Margaret Mulligan)

BINCHO-GRILLED OCTOPUS WITH FINGERLING POTATOES, PIMENTO CAVIAR AND BLACK OLIVE FLAKE Grilled over Japanese bincho charcoal for a light, smoky flavour, the cephalopod at Lucien is rolled and sliced thin, then topped with crisp baby tentacles. House-made chorizo, pimento “caviar” and fingerling potatoes round out the dish.

BLACK COD A favourite of the discerning clientele at Scaramouche, this fish dish is a step beyond the miso-glazed versions found elsewhere. Here, it’s given a crisp, curried crust and accompanied by organic shrimp, preserved lemon, and a tarragon brown butter sauce.

Nota Bene's crisp duck salad (photo by Nikki Leigh McKean)

CRISP DUCK SALAD WITH SUMAC-DUSTED GREEN PAPAYA SLAW AND CASHEWS The inspiring salad at Nota Bene offers perfectly contrasting textures and flavours. It’s citrusy and fresh, crispy and crunchy. Diners will remember this appetizer through the entire meal—and until their next visit.

PRAIRIES VENISON New to the seasonal tasting menu at Canoe, this must-taste main is beautifully presented with mountain cranberries and a handcrafted Soma chocolate walnut, seamlessly melding both savoury and sweet.

Colborne Lane's seared scallop (photo by Will Fournier)

SEARED SCALLOP WITH CLOTTED COCONUT, SWEET CHILI, CITRUS FRUIT AND NITRO CRÈME FRAÎCHE This offering is exemplary of Claudio Aprile’s ever-intriguing menu at Colborne Lane. Small dots of liquid nitrogen–hardened crème fraîche top a perfectly caramelized scallop. A dollop of sweet coconut cream balances the citrus fruit and chili sauce to ensure perfection on the plate.

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