#36 Ursa


Brothers and virgin restaurateurs Lucas and Jacob Sharkey-Pearce combine their commitment to healthy eating and snazzy flavour with grace and pizzazz. Roots salad is their pièce de rsistance, a breathtakingly beautiful vegetable sculpture that also tastes great. They smoke and pickle Georgian Bay whitefish with astonishing delicacy. Raw yellowtail comes with candied kumquats, house-made buttermilk, miso and cranberry blood orange infused olive oil. They brine pork loin in whey, glaze the belly in cider, cook both sous vide to melt in the mouth, add kale, lentils and their own seedy mustard with Jerusalem artichokes done three different ways. Chef Jacob’s ability to make a knobby root vegetable sexy is almost shocking. He also revisions lemon meringue pie as circlets of yuzu lemon curd, blueberry preserves, soft meringue with spruce caramel, and small sugar cookies made with duck fat. This is some of the most interesting cooking in town.

  • Ursa
  • 924 Queen St. W., Toronto (map)
  • 416-536-8963
  • www.ursarestaurant.com

  • Chef: Jacob Sharkey-Pearce
  • Cuisine: Canadian
  • Cost of dinner for two: $120
  • Hours: Mon. to Sun. 6 p.m. to 11 p.m. (bar service until close)
  • Reservations: Yes
  • Meals served: Dinner
  • Veggie-friendly: Yes
  • Wines available: 50+
  • BYOB?: Yes
  • Corkage fee: $35
  • Patio: Yes
  • Private party area: Entire venue can be booked
  • Wheelchair accessible: No
  • CC accepted: Yes
  • Parking: Green P nearby, street parking available
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