Hush Restaurant, Bar and Patio. Since it opened a few weeks ago, the food, atmosphere and word of mouth have been doing all the talking. As a new venture from the team behind Gabby’s and Hey Lucy, Hush provides guests with a completely different experience.

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The team behind Gabby’s and Hey Lucy branches out with Hush, a new King West resto-bar


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Hush. Some places don’t like to make a grand entrance, and that’s the mantra behind King Street West’s latest addition, Hush Restaurant, Bar and Patio. Since it opened a few weeks ago, the food, atmosphere and word of mouth have been doing all the talking. As a new venture from the team behind Gabby’s and Hey Lucy, Hush provides guests with a completely different experience.  

“Hush is more of a destination-driven or event-driven type of place,” says co-owner Todd Sherman.

Situated across the street from TIFF Bell Lightbox, Hush is steps away from the theatres and entertainment venues in the area. The interior design of the restaurant certainly reflects its posh postal code.

With a seating capacity of around 130 (add 70 during patio season), the spacious restaurant was designed by Sherman himself, who sourced numerous pieces of décor locally.

The high-top tables in the bar were made using wood salvaged from 100 year-old maple trees in the city, while the epoxy-covered bar top is comprised of 24,000 marbles (yes, as in children’s marbles). The piano key chandeliers, sourced from Biltmore Domicile in the Distillery District, add to the array of eclectic pieces in the venue.

Of course, the food and wine are the real stars of the show. Over three months of engineering went into the menu, designed collaboratively by Sherman, executive chef Cory Poole and consultant Scott Davidson (a former executive chef at Wayne Gretzky’s). 

Many of the dishes were presented at food shows to gauge public response. As Davidson puts it, formatting the menu was about “trying to get it back to the basics.” Hush gets deliveries nearly daily from such local suppliers as Mister Produce and Reliable Foods, while meats come from Ontario farms.

The commitment to freshness is evident in the food. Salad is often an afterthought, but the seafood citrus salad ($15.50) is hard to foget: it's comprised of lobster, shrimp, grape tomatoes and bell peppers, served with field greens wrapped in cucumber. All of it is tossed in a tangerine dressing and topped with avocado.

The Mung Thai nachos ($14) provide a different spin on nachos. These are made with crispy, house-made wontons instead of the usual corn chips, along with Thai chicken and a spicy-sweet peanut sauce, topped with cilantro, sour cream, green onions, diced tomato, peppers, spicy peanuts and melted jalapeno havarti cheese. Wasabi sour cream is served alongside. Ribs and steaks are also available ($21-$27), and several menu items can be altered to suit special needs. 

Hush’s wine list, compiled by Bruce Wallner — one of three master sommeliers in Canada — is globally inspired, and changes frequently to accommodate for wines that are produced in limited quantities.  

Desserts are far from traditional: sample some mousse shooters or roast some marshmallows over a mini-hibachi (brought to the table upon ordering) to make your own ‘Smores with Lindt chocolate. 

For those looking for a Sunday brunch buffet, Hush offers a variety of items from 11 a.m. to 3 p.m. on Sundays. With trays upon trays of salmon, pancakes, fruits, eggs, peel-and-eat shrimp, roast beef and pastries, there’s something for everyone on the menu here.

While the King Street location has only been open for a few weeks, plans are already in the works to open several other locations of the brand. 

Hush Restaurant, Bar and Patio, 303 King Street West, Toronto, 416-979-9799

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