Posts tagged ‘claudio aprile’

April 18, 2011

Origin a ‘solid’ Toronto restaurant — and it could be a brand

Claudio Aprile at Origin

Claudio Aprile says Origin's menu is designed for short attention spans.

When I asked Claudio Aprile if the eclectic, tapas-style dishes served at Origin marks the way dining will be in the future, he said no. Origin is about now.

“It’s designed for short attention spans. That’s what our society is about,” said the chef who also operates Colborne Lane, long considered among the best restaurants in Toronto.

I’d been meaning to get to Origin, which is at King and Church, since it opened last year and finally made it there twice in a four-day period this month thanks to media events. The food came at us fast, in one satisfying wave after another. Taste is a personal thing and Aprile’s cuisine — which is innovative, sophisticated and often brave — agrees with me. So I wanted to find what others thought of the experience at Origin: of the taste, the price, the portion sizes.

The most repeated word was “solid.”

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April 11, 2011

Signatures in Yorkville wants you to bring your own wine

Sea Bass with Thai Yellow Curry at Signatures

Sea Bass with Thai Yellow Curry at Signatures is paired with two kinds of white wine - one from the restaurant, one from a guest.

Put a bottle of wine in front of Andrew Gajary and you’ve started a conversation. The general manager of the InterContinental Yorkville is the kind of connoisseur who doesn’t just drink wine, he discusses it with scholarly passion. Gajary can go into detail about varieties and regions and textures and pairings. All while admiring a label. He’ll also tell you he’s not alone in his obsession in this city.

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