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Edulis Sunday Lunch - Any reviews?

JennaBean Mar 5, 2014 09:12 AM

Hi Folks - My bday is approaching and I was thinking about Edulis for dinner but noticed when I made my reso that they only offer a "Sunday Lunch" which is a set menu.

Anyone have any reports?

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  1. b
    brushfire RE: JennaBean Mar 5, 2014 09:19 AM

    I have been a long time ago. It was very sloppy. Feels like they take all the leftover and turn it into a set menu. Oh wait....that's like most brunch in this city.

    1. j
      JennaBean RE: JennaBean Mar 5, 2014 10:03 AM

      That's too bad. I was hoping for the best as Sunday options are always limited.

      19 Replies
      1. re: JennaBean
        disgusti RE: JennaBean Mar 5, 2014 10:07 AM

        I REALLY wouldn't put much stock into a comment like that - I'm not even a brunch guy but I can name off ten good options that have nothing to do with "taking all the leftover and turning it into a set menu". That's downright ignorant to say. I also can't offer firsthand experience with edulis on Sundays but I do recall hearing good things from a number of people

        1. re: disgusti
          JennaBean RE: disgusti Mar 5, 2014 10:31 AM

          Lunch is their general term but it is an evening reservation so the brunch comment is irrelevant really.

          I'm already not keen on the idea of a four course set menu for my bday dinner as I would like something a little grander but the options are limited. Unless I get some sort of first hand review that says it is on par with their usual offerings it will be a pass and I will have to find something else.

          1. re: JennaBean
            bytepusher RE: JennaBean Mar 5, 2014 10:37 AM

            We had the four course set lunch as a lunch quite a while ago, as a lunch it was fantastic, but it sounds to me that it would lack the grandness you are after.

            1. re: JennaBean
              BigBabyYeezuS RE: JennaBean Mar 5, 2014 10:49 AM

              Just call them and ask what lunch entails and, if it's not sufficiently grand, see if you can do something grander. They're pretty accommodating there, and I've met very few good restaurants unwilling to go a bit bigger (especially for a bit more money). I'm sure they'd do the duck press with advanced warning.

              Never done the brunch, but Edulis for dinner is dope. Talk with them and see if they'll do a little bit more for you!

              1. re: BigBabyYeezuS
                JennaBean RE: BigBabyYeezuS Mar 5, 2014 12:35 PM

                Normally I would BUT the BF is a chef and he HATES these types of requests. His words not mine "who thinks they are that entitled?"

                So in this instance, that's not really an option. I may end up at Chiado again. Not the worst option but I was hoping to switch it up a wee bit.

                1. re: JennaBean
                  justxpete RE: JennaBean Mar 5, 2014 12:48 PM

                  Jacobs & Co is beckoning!

                  And yes, haven't been to Edulis for brunch but have heard good things. A few recent meals there were spectacular.

                  mmm... jacobs & co...

                  1. re: justxpete
                    JennaBean RE: justxpete Mar 5, 2014 01:01 PM

                    I was just there... actually twice in Feb. I feel like I've eaten enough red meat for a few months... My MS doesn't dig the iron so much. If only that weren't the case.

                    And that just about sums up my "champagne problems"

                    No sympathy for me!

                  2. re: JennaBean
                    BigBabyYeezuS RE: JennaBean Mar 5, 2014 01:21 PM

                    Fair point, but Edulis is pretty open that they welcome these requests on their website:

                    "Our strength at Edulis is cooking for you – listening to your preferences, aversions, appetite, and making you a beautiful feast. We are always happy to let you know the beautiful ingredients we have in house if you prefer a simpler meal. A nice piece of fish? A plate of roast porcini? With pleasure! Otherwise, most guests enjoy putting themselves into our hands and letting us take care of the menu."

                    And they do take requests for the duck press in advance, which is as grand a meal as I can imagine (kay, not quite)!

                    1. re: BigBabyYeezuS
                      JennaBean RE: BigBabyYeezuS Mar 5, 2014 01:51 PM

                      Oh I know that they are open to it. It is that I have to live with (and then listen to the rants) of a crazy chef who would not be good with it at all.

                      I've looked at all the menus online and they look ok. I was just hoping for a first hand raving endorsement ;-)

                      1. re: JennaBean
                        LexiFirefly RE: JennaBean Mar 5, 2014 02:13 PM

                        Chef wife life, am I right? *eye roll* sometimes I want to do what I WANT to do! Can we just enjoy, please? The conversation before every special occasion out EVER!!!! :) sorry end rant. :)

                        1. re: LexiFirefly
                          JennaBean RE: LexiFirefly Mar 6, 2014 06:26 AM

                          Ahahahah!!!! It is so true. I love him to bits but fer f sakes.

                          1. re: JennaBean
                            petek RE: JennaBean Mar 6, 2014 08:06 AM

                            It takes a special kind of person(civilian) to be in a relationship with a chef... :)
                            Could be worse right?

                            1. re: petek
                              JennaBean RE: petek Mar 6, 2014 08:54 AM

                              I had some good training. My grandpa was a chef and I remember going out to dinner with him was always hilarious for me as a child because he was so seriously disappointed in everything that graced the table and wasn't afraid to let you know. As my nana would turn redder and redder I would laugh louder and louder.

                              As I type this out, it feels like karma may have something to do with all of this! ;-)

                              1. re: petek
                                LexiFirefly RE: petek Mar 6, 2014 10:17 AM

                                I'm not even a civilian! :) could be way worse, I could be with someone that doesn't like food. :)

                    2. re: BigBabyYeezuS
                      MissBingBing RE: BigBabyYeezuS Mar 5, 2014 01:10 PM

                      Sample lunch menus are on their website.

                  3. re: disgusti
                    ylsf RE: disgusti Mar 5, 2014 11:55 AM

                    This thread was confusing... For those reading this now, JennaBean's comment was in response to brushfire below and the other comments flow from there.

                    1. re: disgusti
                      brushfire RE: disgusti Mar 5, 2014 05:09 PM

                      I said most. I can also probably name 10 more places in Toronto that doesn't use leftovers for a set menu. I didn't realize edulis offered lunch for dinner whichwas why i was refering to sunday lunch/brunch. If you've ever heard cooks talk about brunch you'll know what I'm refering to. Just take all the leftovers and put it into a frittata.

                      1. re: brushfire
                        pourboi RE: brushfire Mar 5, 2014 06:24 PM

                        This is a bit misleading.... if a kitchen bought a case of cauliflower on Tuesday and had two left on Tuesday you can bet that the veg of the day of the soup will be cauliflower. If on Sunday they have peppers and broccoli in the fridge yes it will be in the frittata BUT what do you want them to do throw it away just to buy brand new peppers? I guarantee if the have half pot of pasta left it will not be on the brunch the next day...(but it may be the staff meal that morning!) there is a big difference between effective use of stock and using leftovers

                        1. re: pourboi
                          brushfire RE: pourboi Mar 5, 2014 09:03 PM

                          Yes misleading perhaps but that overcooked salmon from the buffet last night might be in the fritatta too. Wait a minute. That old salmon is still consider part of the stock right? So using that old salmon is the same thing as effective use of stock right? Who's to say what is considered leftover and what is considered "stock". All I believe is that a lot of them do use leftovers.

                          And really what kind of restaurant has half a pot of pasta cooked in advance? If it's cooked in advanced to be reheated the same day or the next day is that considered stock or leftover? What about the noodle in the chicken noodle soup? Cooked to order? or reheated out of a container that was cooked yesterday?

                          Anyway this has nothing to do with edulis. My impression of the lunch was that it was different from the quality of their dinner.

                  4. c
                    Cat123 RE: JennaBean Mar 6, 2014 05:39 AM

                    I have had 2 wildly different experiences with Sunday lunch at Edulis late last year - the one on November 3 and one on December 8.

                    The first lunch was wonderful - warm, attentive service, a good variety of textures/tastes in the dishes (the menu is still online if you want to check it out) all of which were tasty. We really didn't want to leave. Ever. And were completely stuffed.

                    The second visit in December was a huge change - indifferent service (last server MIA; this server approaches our table and just says "You know there's no choice, right?") and a menu that was an homage to Zuni cafe but that really fell flat in both the flavour and technique departments. It may be that this kind of cooking is not quite in their wheelhouse, but my most vivid memories are of a large serving of completely tasteless gnocchi, a giant dish of oily mackerel (probably ok but not my thing), and being served a half raw roast chicken as the final savory dish. I left hungry and apologizing to my guests, all of whom felt similarly.

                    Not sure I would recommend it based on that kind of inconsistency for a special meal, but if you get lucky then it will be wonderful. Everything is served family-style, fyi.

                    3 Replies
                    1. re: Cat123
                      JennaBean RE: Cat123 Mar 6, 2014 06:28 AM

                      Thank you very much Cat123. I'm going to cancel my reso.

                      1. re: Cat123
                        justxpete RE: Cat123 Mar 6, 2014 08:18 AM

                        Can you describe each of your server(s)? I have a hunch.

                        1. re: justxpete
                          Cat123 RE: justxpete Mar 6, 2014 06:17 PM

                          It's been a while but to the best of my recollection the first was male, tall, dark hair, always smiling and very professional. The second was female, petite-ish I think, long dark hair, sullen (obviously).

                      2. h
                        helenhelen RE: JennaBean Mar 9, 2014 11:03 PM

                        do they ever have veg options at edulis?

                        3 Replies
                        1. re: helenhelen
                          sman RE: helenhelen Mar 10, 2014 08:08 AM

                          Haven't had lunch there but have been once for dinner - my husband is a vegetarian and they prepared veg options for the tasting menu. We let them know when making the reservation.

                          1. re: sman
                            helenhelen RE: sman Mar 15, 2014 10:47 PM

                            great to hear that! do you recall the kinds of dishes they prepared for your husband?

                            1. re: helenhelen
                              sman RE: helenhelen Mar 23, 2014 04:17 PM

                              Oh my memory isn't that good! He eats diary and eggs now so there was an egg dish with black truffle and cream - I remember this as I was served the same.

                        2. j
                          JennaBean RE: JennaBean Mar 13, 2014 11:03 AM

                          Well the Sunday search is off! I'm not sure if hell is freezing over or pigs are about to fly, but it looks like I'm having a bday dinner on a FRIDAY!

                          1 Reply
                          1. re: JennaBean
                            LexiFirefly RE: JennaBean Mar 14, 2014 01:30 PM

                            OMIGOD!!! Congrats! I got mine on a Saturday this year. It was so nice! :)

                          2. b
                            BlackMambaSommelier RE: JennaBean Jun 14, 2014 10:03 AM

                            Don't always agree with CNS but I am definitely in synch with his most recent review of Edulis.


                            5 Replies
                            1. re: BlackMambaSommelier
                              yakionigiri RE: BlackMambaSommelier Jun 14, 2014 09:14 PM

                              Haha, you should summarize. I'm surprised you could make it through an entire CNS review... he's like a Livejournal Proust, minus the Proust.

                              1. re: yakionigiri
                                BigBabyYeezuS RE: yakionigiri Jun 15, 2014 09:12 AM

                                He's miles ahead of the competition. Kates is a nonsensical Gael Greene imitator, and she's a few steps above Pataki (who thinks that Farmhouse Tavern, which I like, is a four star restaurant) or Mintz (who thinks that a cynical, imitative venture like The Chase was Toronto's best restaurant list year). CNS is at least, generally, pretty good in his evaluations.

                                Like, four stars is a bit generous given what I think four stars requires, but my most recent visit to Edulis (last week) confirms my feeling that it's probably our best and most relevant restaurant. One of two Western style places, along with Bar Isabel, that's not just "good for Toronto", but would be a noteworthy restaurant almost anywhere in the world.

                                1. re: BigBabyYeezuS
                                  BlackMambaSommelier RE: BigBabyYeezuS Jun 15, 2014 01:01 PM

                                  Couldn't agree more.

                                  1. re: BigBabyYeezuS
                                    yakionigiri RE: BigBabyYeezuS Jun 15, 2014 03:59 PM

                                    Sure. It's too bad about the writing though.

                                2. re: BlackMambaSommelier
                                  hal2010 RE: BlackMambaSommelier Jun 14, 2014 09:52 PM

                                  I think Chris Nutall-Smith has done a great job of reviewing the restaurant and food scene in the GTA. He's a champion of the little "ethnic" places in the burbs and 905 and he doesn't hang his hat on the flavour of the week.

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