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Colborne Lane

Hot Dining: Get Lunch and Dinner Discounts with Summerlicious

photo courtesy of Pangaea

JULY 6 TO 22 Hopefully you have a hearty appetite—the 10th annual Summerlicious dining event has top restaurants opening their doors and dropping their prices. For this event, 180 participating dining rooms create three-course prix fixe menus—$15, $20 and $25 at lunch, and $25, $35 and $45 for dinner—showcasing the city’s diversity of tastes, from rustic Italian to classical French, Canadian cuisine to the flavours of Southeast Asia. Featuring new restaurants like La Société and Colborne Lane, as well as established venues like Pangaea and La Maquette, you won’t be able to pass up this foodie feeding frenzy. Reservations are highly recommended. Visit here for more information.

30 Things We Love About Toronto This October

3. Medieval Times

1. The wonder of liquid nitrogen ice cream from Colborne Lane prepared tableside.

2. Catching a live performance by the iconic Liza—with a z—Minnelli on October 28.

3. Jousting knights on horseback at Medieval Times.

4. Seeing the city on two wheels with the rental of Bixi Bikes; return them to many conveniently located docking stations in the downtown core.

5. Serpentine sculptures handmade by Native Canadian artists from Eskimo Art Gallery. (more…)

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.

Hot Dining: Easy Choices

Just one of the many artful dishes in chef Masaki Hashimoto's culinary repertoire at Kaiseki Yu-Zen Hashimoto

Summer is a season for relaxation—the last thing you ought to be doing is stressing over small decisions. At mealtime, don’t worry about picking the perfect dish from a long list. Instead, put your trust in the exclusive tasting menus of some top chefs. With its dedication to the freshest seasonal ingredients, elegant George has long been one of Toronto’s best dining bets—
elevate the experience by ordering chef Lorenzo Loseto’s 10-course tasting ($150), which includes cheese and dessert courses. Curious gastronomes are invited to book the six-seat “kitchen table” at Colborne Lane, to see chef Claudio Aprile at work and enjoy his diverse 15-course spread ($179). And for a truly memorable meal, allow chef Masaki Hashimoto to please your palate with the unique Japanese dishes on his ever-
changing nine-course carte ($300) at Kaiseki Yu-Zen Hashimoto.

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.