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Parcae Opens at the Templar Hotel

WITH PARCAE, THE TEMPLAR HOTEL REBOOTS ITS FOOD AND DRINK PROGRAM

Parcae-Templar-Hotel-Toronto

Parcae represents a new food-and-drink direction for the Templar Hotel

The Templar Hotel has always been a little under the radar—the kind of place that’s seemingly only for those who are “in the know.” Its former restaurant, Monk Kitchen, a tasting menu–only spot that was as expensive as it was exclusive, signified this too-cool attitude. The launch of a new resto-lounge, however, indicates the venue’s looking to raise its profile. Secreted behind the boutique hotel’s inconspicuous front desk, Parcae welcomes guests with a bar that highlights indulgent takes on classic cocktails. A flight of stairs leads to the subterranean dining room, a minimalist-chic space with seating for 50 patrons to sample the nose-to-tail offerings of chefs Danny Hassell and Joseph Awad. Formerly of Buca and Montreal’s Au Pied du Cochon respectively (Hassell also spent time at the latter), the chefs serve a slate of adventurous, Italian-leaning dishes: deep-fried lamb brains and horse carpaccio make for conversation-starting appetizers, while similarly assertive mains include octopus with bone marrow, a tomahawk pork chop and whole grilled branzino.  —Craig Moy

• Templar Hotel, 348 Adelaide St. W., 416-479-0847; parcae.ca
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