Paris Paris

Annex Post - - FOOD -

CHEF ZANE CAPLANSKY, CAPLANSKY’S DELI “I used to call chef Jon Poon “the boy ge­nius” of my neigh­bour­hood scene. That was a few open­ings ago. Maybe King Mi­das is more fit­ting th­ese days. Ev­ery­thing he makes is de­li­cious. Truly. I can’t re­mem­ber a mis­step”

POST CITY’S TAKE: Paris Paris is a wine bar for the ages. Above, large sky­lights let in oo­dles of light, and large pic­ture win­dows are opened come warm weather, al­low­ing the DuWest streetscape to merge with the restau­rant at­mos­phere. Suc­cess­ful chef­preneur Jonathan Poon, also of Bar Fancy and Su­per­point, and part­ner Jesse Fader have de­liv­ered a menu with ex­actly the kind of food they want to eat. This un­hur­ried wine bar pro­vides the ideal back­drop for sip­ping wine while snack­ing on plates of tasty food. The wine list comes cour­tesy of somm Krysta Oben, who will help­fully guide thirsty pa­trons through her (of­ten) nat­u­ral and bio­dy­namic picks. Think a by-the-glass red blend from their wine­maker pals in Ni­a­gara or a cheap ’n’ cheer­ful Vinho Verde from Por­tu­gal. What to eat? Or­ganic sour­dough bread is al­most un­be­liev­ably de­li­cious and de­mands to be lath­ered in the ac­com­pa­ny­ing whipped but­ter. Ev­ery last smidge of it. There are oys­ters to slurp from the East Coast, and char­cu­terie op­tions like mor­tadella and chorizo are cured in-house. Big­ger but still-share­able bites in­clude a roast half chicken laced with heat-packed piri piri oil or black pep­per lin­guine tossed with fennel sausage and dan­de­lion. Sip, snack, savour. 1161 Dun­das St. W.

ParisParischef-own­erJonathanPoonon­thei­de­abehind­his­newrestau­rant:

“Paris Paris is tak­ing wine off of its pedestal and mak­ing it some­thing more ac­ces­si­ble and less in­tim­i­dat­ing. It’s a place that is meant for all walks of life. So bring a date or bring your (chef) friends or bring your par­ents/grand­par­ents and take in the en­ergy of the room, en­joy their com­pany, try the food and drink the grape juice.”

L–R: Roast chicken, Oss­ing­ton’s best new wa­ter­ing hole

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