Richmond Hill Post - - Chefs Pick T.o.’s Best Restaurant­s -

JUDGE ZANE CAPLANSKY, CAPLANSKY’S DELI “Paris Paris may be the per­fect restau­rant. Im­pec­ca­bly ex­e­cuted and per­fectly ac­ces­si­ble, this place al­most de­fies de­scrip­tion.”

POST CITY’S TAKE: Jonathan Poon, Jesse Fader and Gani Schqueir know what the peo­ple want. Since sashay­ing onto the food scene in hip­ster­ville, Paris Paris has been wel­comed with open arms. The room — light filled and un­pre­ten­tious — acts as a fit­ting back­drop for a culi­nary team that is pulling weight in all cor­ners. Chef de cui­sine Nick Morra, who’s been at Chante­cler and La Banane, se­duces with his soft shell crab dish. Mean­while, sous Josh Ba­galacsa is do­ing wild things with char­cu­terie (namely nab­bing a gold prize at the 2019 Char­cu­terie Mas­ters com­pe­ti­tion for his chorizo). Baker Patti Robinson does won­der­ful things with bread. Right now it’s her­itage grains and nat­u­rally leav­ened breads. She works di­rectly with farm­ers and millers that produce the flour used in the loaves. Be sure to grab one for home. Fi­nally, it is a wine bar, and right now folks are sip­ping red, white and rosé from Martha Stoumen — a Cal­i­for­nia wine­maker whose goods are just start­ing to trickle into On­tario. Poon him­self is ex­cited about the ar­rival of white as­para­gus (now) and mat­su­take mush­rooms (later). Find them on the menu. To sum up: this is a team you can trust. 1161 Dun­das St. W.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.