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colburne lane

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fabulous fabulous fabulous! Given that the place has been open a week, i'm overlooking little glitches (like overcooked meat)...if this place improves at anywhere near the rate that say, Cava, did, then it'll be my favorite place. I could find no fault with the service, I loved the room, and of course i'm in love with Claudio. Inventive and exciting. I can't wait to go back in a bit and see how it develops.

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  1. oh yeah, I should tell you what I ate (declining to pick apart every detail, particularly as is one week old):
    -lentil soup, with grapes (!), basmati milk foam, and a paneer crisp (good- liked the grape addition, didn't rock my world but you gotta appreciate the effort)
    -roasted veg, with a lemon aioli and cauliflower puree (great preparation for veg)
    - potato with poached egg tart/ cheese crisp (asiago i think) - mmmmmm.
    - squid, deep-fried- with chorizo, pear, peanut and mango sauce
    - hen - two ways- one stuffed with chorizo...don't remember what else on that plate...
    - pork tenderloin with blueberry sauce, a stilton-risotto cake, squash puree and pork belly with a pineapple gelatin.

    1 Reply
    1. re: nummanumma

      there is a recipe for the lemntil soup in this week's ROB, as well as anice article on the chef

    2. nummanumma, that looks like Senses, with a little more zip -- would that be a fair description? Can't wait to go too,

      2 Replies
      1. re: orangewasabi

        we were discussing this last night, and certainly i have to say there is a *personality* thread that carried through- he loves the foams, doesn't he?

        1. re: nummanumma

          yes, he does _do_ the foams. though, the foams aren't so _done_ here as they are many places, fortunately. Here, being TO.