On the recommendation of Montreal radio personality Sarah Bartok (http://www.thebeat925.ca/an/sarah-bartok-1060.html – P.S.: I know her brother!), Akemi and I checked out one of the latest entries on the Toronto restaurant scene: Parcae. Tucked away in the Templar Hotel, it’s a sexy, dimly lit place offering up “globally inspired, locally-sourced” cuisine. The plates are delightfully creative. Chefs Danny Hassell and Joseph Awad bring a mighty impressive resume to the table, with previous kitchen experience at Buca (my favorite Toronto restaurant), Cabana a Sucre Au Pied de Cochon (my favorite Montreal restaurant), and Osteria Francescana (ranked one of the world’s top restaurants and profiled, along with its head chef, Massimo Bottura in my favorite episode of Netflix’s Chef’s Table).
A few of the evening’s culinary highlights:
Nduja ravioli: nduja sausage, stracciatella, basil.
This one packed one nice, fiery punch.
Risotto: sturgeon bone marrow.
A festival of textural contrasts. Apparently, the sturgeon is braised for some 30 hours before plating.
Lamb brains: deep fried lamb brains, cicoria, mushrooms.
Somewhat reminiscent of KFC – and I mean that in the best possible way.
Clams: clams, guanciale, tomato.
Duck ravioli: duck, mascarpone, tomato, olive oil.
My favorite dishes on the menu – the two raviolis.
Octopus and bone marrow: braised octopus, bone marrow.
Definitely a unique take on surf ‘n turf. The toast was the perfect accompaniment to the marrow.
Some of the other menu highlights not pictured: the romanesco (with guanciale, served with mom’s sauce) and the buttermilk-fried quails. Have yet to try the branzino (whole European seabass), porter house (20 oz veal bone on porter house served with salsa verde), or tomahawk chop (tomahawk pork chop with cipollini onions).
And, to finish: The pouding chomeur. Clearly, the Au Pied de Cochon influence was at work here. One of my very favorite desserts.
Cocktails and service were terrific.
Once we were done, I felt like my french bulldog Lulu after a satisfying meal and drink (see last entry).
348 Adelaide Street West
Inside the Templar Hotel