7Yours Truly

How many Toronto restos give not one but three amuses before dinner? During one dinner, chef sent out tiny Mason jars of superb soup, intense lobster bisque and delicate potato garlic soup. There was a sous-vide spinach leaf with buttermilk cream and honey gel. Sliced yellow beet with creamed honey and sweetened spelt kernels. Chef is Jeff Claudio, who staged at Noma in Copenhagen and Alinea in Chicago and whose culinary ambitions know no bounds. He has two tasting menus and no longer offers an a la carte menu. The food is a carnival of complex creations. Foams, creams, powders, the dehydrated and the crisped, the molecular and the delicious. Like perfectly cooked duck breast with charred onion, on top popcorn, powdered horseradish and sumac, underneath green grape vinaigrette beurre blanc. Each menu is a careful construct of seasonal delights, an unfolding of chef’s delectable fancy.