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At Hanif Harji’s splashy Pe­ru­vian restau­rant, chef Stu­art Cameron whips up all man­ner of fishy dishes—bay scal­lops, crispy fluke, four kinds of ce­viche, each one of them stun­ningly pic­turesque. But the most In­sta­grammable item at Mira is on the dessert menu. From the out­side, El Huevo Malo (“the bad egg”) re­sem­bles a plain choco­late sphere the size of a five-pin bowl­ing ball. It’s what’s in­side that counts. A server taps the sphere gin­gerly with a spoon un­til the shell shat­ters to re­veal a crater filled with cof­fee ice cream, crunchy choco­late bread pud­ding, hon­ey­comb crum­bles, sweet-tart yuzu mar­malade, fresh rasp­ber­ries, and colour­ful flower petals (which are also ed­i­ble, of course). 420A Welling­ton St. W., mi­rarestau­rant.com

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