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There’s no sign outside this elegant new eatery, but it won’t go undiscovered for long. The long, narrow room plays a Middle Eastern tune. The menu even includes a glossary highlighting unfamiliar ingredients. Mains are stellar, from fragrant lamb tagine and veg draped over pearl couscous to plump shrimp sitting atop an earthy bulgur risotto. A baker’s dozen of evenly-priced wines complements the fine food. Service is gracious and efficient.
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Beloved Lyonnais chef JP Challet has recreated a corner of Southern France in his cosy basement wine bar. The menu details nine categories of small portions from which to fashion a meal or a late-night bite at the bar. From the 'Heaven’ section, beef bourguignon melts in the mouth and tea-encrusted rack of lamb is a signature dish. Desserts are not a strong point. French wines predominate, bien sûr! Be warned – tiny tables and intimate seating are not suited to sensitive discussions. Closed Sunday and Monday.
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Bring friends so you can sample more of the 120 tapas, served in terracotta dishes. All regions of Spain are represented in this busy space, propped with colourful renditions of bullfights and flamenco dances. A typical spread might include thin slices of grilled tenderloin, grilled red peppers and onions in garlicky olive oil and a wedge of potato tortilla. The wine cellar hold more than 300 wines, a third of them Spanish.
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Jewel-toned jars of homemade preserves line the back wall of this cheery 50-seat eatery, run by one of Toronto’s favourite chefs. The short menu consists of small dishes, most under $10, matched with well-chosen wines. Solo diners can sit at one of two counters and watch chefs or bartender work. Kennedy’s signature frites go haute when accompanied by a luscious ground lamb patty and showers of freshly grated sharp pecorino. Perfectly-cooked skate is draped over spinach. Desserts are a marvel, from dense warm chocolate walnut cake to sticky toffee pudding. Try to go off-hours – evening line-ups can be long. Closed Sunday and Monday.
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Serving up traditional Viet[name]se cuisine, Lalot exudes quiet good taste. Bleached woods, comfortable benches and slate tiles add a certain sophistication. Dishes are most pleasing to the eye. Especially good are tamarind soup studded with shrimp, strips of marinated, char-grilled beef wrapped in betel leaves, wok-fried green beans and moist grilled pork gently scented with lemongrass. Service is friendly and warm. Closed Mondays.
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