Edulis, Toronto, 2/4/17

img_5532
building

This is our second visit to Edulis although it’s been several years since our first visit. It is in a building that looks like an old house and the dining rooms are the first two rooms inside.  Tables are fairly close but the noise level is quite manageable.  Light level is low and there is a variable level of eclectic background music.  The staff is exceptionally welcoming and friendly. The name Edulis is from the name of the porcini mushroom family.  The owner and chef is from northern Spain near France but also spent time in Japan so the menu has heavy influences from both countries.  They offer only a tasting menu only but you can choose between 5 or 7 courses.  

img_5538
entrance

The night we were there they also offered truffle and caviar supplements.  We chose the regular 7 course menu but added one truffle dish.  Menus are a surprise and take good notes because there is no printed menu afterwards (and the promised emailed one never arrived). Before the tasting begins the table is set with stuffed olives combined with oiled bread.  They are a little spicy and wonderful. Good dense and chewy bread also arrives with lovely butter.  The crust offers a terrific crisp and is excellent combined with the nicely softened butter.

img_5541
interior
img_5543
interior
img_5658
table set up
img_5564
Frankie admired the named plates with mushrooms
wine and cocktails
wine and cocktails
wine list
wine list
menu cover
menu cover
menu options
menu options
Caviar and truffle specials
Caviar and truffle specials
more information
more information
img_5572
Frankie and the starting sparkler
img_5584
olive and bread amuse bouche
img_5592
bread
img_5589
butter

 

First  was Wild Yellowtail hamachi which was served with mint, lettuce, olive oil and pumpkin seed.  It was a great mix of textures and tastes – excellent!

img_5600
Yellowtail Hamachi
img_5578
Frankie found a shelf to explore

 

Live sea scallops from British Colombia are served with smoked and grated roe on top and the broiled and then smoked skirts of the scallop are used in the broth. The broth is wonderful as are the firm scallops. The combination of flavors in this dish is excellent.

img_5613
scallop presentation
img_5617
with broth
img_5621
closer
img_5633
wine
img_5637
Frankie noticed the flowers in the window

 

Surf clams are cooked over charcoal and served with Spanish style rice, enhanced with pig’s foot and pine nuts.  The clams are a perfect chew which perfectly matches the toothiness of the rice.  This is lip-smacking good. Yum x3!

img_5645
Clams and rice
img_5653
closer
img_5787
Frankie posed with the Edulis water bottle

 

John Dory from New Zealand  was served with porcini mushrooms in a parsley sauce dotted with watercress.  This was perfectly cooked fish that was wonderful.  There was some parsley root purée under part of it was was great. Everything combined here to make a dish that really sang.

img_5668
John Dory
img_5684
closer
img_5752
Frankie liked the flowers

 

Alfonsino fish from New Zealand was served with a sofrito sauce and house-made paprika, lima beans and Marcona Almonds.  The crunchy almond picata top was just yummy and mixed well with the lima beans preserved from last year’s crop. Underneath was an ancho blanca made with almond and garlic.  The paprika was a divine addition.  This was a really different set of tastes but mixed together really well with the lovely fish.

Alfonsino fish
Alfonsino fish
closer
closer
img_5712
Frankie approved

 

The milk fed piglet was from Quebec. It was a piece of roasted loin with smoked sausage, cabbage and apple topped with a chestnut purée.  They brought a side of organic lettuces upon request. The tender meat was amazing with a great savory sauce.  I used the lettuces to mix in with the remaining juices and that was a winning combination also. A great course!

img_5720
pork loin
img_5725
closer
img_5742
side salad
img_5843
Our fun waiter Philip and Frankie

 

Our truffle course was a foie gras and black truffle stuffed macaroni.  This is something he is most proud of.  The topping is a broiled bechamel  and the stuffed pasta tubes are standing up, packed together in a circle. The pasta is cooked perfectly and the sauce is divine with good truffle flavor. The dish actually has no cheese just bechamel and is a winner.

img_5758
Foie gras and black truffle stuffed macaronis
img_5760
closer
img_5768
inside
img_5852
Chef Michael Caballo with Frankie
img_5872
Frankie found the mushroom collection

 

There was a short break in the meal, to get ready for dessert.  We chose Apricot o d vie as our beverage to go with desserts. First of which was an iced milk with a crispy top of sitting on local Mozello cherries that had put away for future use.  It was a delightful set of textures and tastes providing a sweet and fruity fix.

after dinner drinks
after dinner drinks
cheese
cheese
img_5778
Frankie sniffed the after dinner drinks
img_5796
Iced milk and Mozello cherries
img_5812
closer and lit

 

Baba rum with Chantilly cream was the finish of the meal (and apparently is always the finish as the olive is to start).  The cake was heavenly, thick with the tastes of rum and salt. Cover it with cream and you can feel yourself swooning.  They were kind enough to offer a second slice when they saw my esctacy. What a wonderful place this is!

img_5817
cake presentation
img_5821
pour on the rum
img_5825
sauced and with cream
img_5828
cake closer
img_5836
cream
img_5882
Frankie and the mushrooms
img_5865
Toby Nemeth, owner, and Frankie
img_5869
Frankie found some friends her size

 

Menus from their travels adorn the walls.  Here are a few:

img_8717
more menus – Martin Berasategui
img_8718
menu – Mugaritz
img_8719
Arzak menu
img_8721
menu – Manresa
img_8722
menu – Akelare
img_5747
more menus
img_5745
menus decorate the walls (Saison)

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s