City Betty

NOW Magazine - - COVER STORY -

All Alex Molitz needed to do to sell the Dan­forth lo­cals on this sooth­ing, sage-green new spot was put a bunch of car­rots onto a plate. The OC, a de­li­cious tan­gle of shaved, seared and puréed heir­loom car­rots with an un­ex­pected smear of chimichurri, is one of the break­out hits of the for­mer Farm­house Tav­ern chef’s “seven sea­son” menu (fi­nally, a place that ac­knowl­edges Toronto’s sec­ond, third and fourth win­ters). As is farm-to-ta­ble cus­tom, the veg­gies star here, play­ing off one an­other in novel but pleas­ingly sim­ple com­bi­na­tions: think pea purée (puréed any­thing is pretty much guar­an­teed to be good here, FYI) with roasted mush­room and Cal­i­for­nia-made crescenza cheese on Black­bird sour­dough, or a dill-cu­cum­ber salad that just screams spring­time, made meatier with fried ar­ti­choke hearts. But there’s still in­dul­gence to be had, in the form of a salty, crisp-crusted burger with sour cherry chut­ney and mas­sive wedge fries (ac­tu­ally each about a third of a potato) and a brunch slate of ben­nies and house-cured slab ba­con. 1352 Dan­forth, at Lins­more, 647-271-3949, city­betty.com

The OC – fea­tur­ing seared, shaved and puréed car­rots – at City Betty.

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