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Hot Dining: Culinary Beginning

Photo by Paul Wilson

Claudio Aprile has long been renowned for the scientifically sophisticated haute cuisine he creates at Colborne Lane. Barely a block from that still-hot spot, the super-chef now offers Origin, a more relaxed restaurant that caters to the global gastronome in everyone. The large, historical-chic space is anchored by an open kitchen that ably turns out numerous small plates of diverse flavour and geographic provenance, including wild striped bass with candied yuzu ($14) from the raw bar, Bangkok beef salad ($14) and grilled rock hen with dates, olives and harissa ($15). Balancing affordability with culinary flair—and designer digs with a welcoming atmosphere—Origin is well positioned to become one of Toronto’s most popular new dining destinations.

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