T.O.’s non-greasy spoons

Village Post - - Food -

In our city of neigh­bour­hoods, ev­ery neigh­bour­hood has a diner –– and most of them have been around from time im­memo­rial, beloved by the com­mu­ni­ties they cater to. But two new restau­rants have el­e­vated the con­cept, of­fer­ing pedi­greed cook­ing and ex­pertly crafted cock­tails with a side of Formica co­zi­ness.

Le Swan, the new project by Jen Agg, is a ver­i­ta­ble culi­nary time ma­chine, de­signed to send din­ers back to 1960s Paris, the epit­ome of cool.

Mean­while, Aloette, chef Pa­trick Kriss’s down-toearth an­swer to the world-renowned Alo two floors up, per­fects greasy spoon of­fer­ings with a re­fined per­spec­tive. Both have been able to avoid the pit­falls of pas­tiche when it comes to re­vamp­ing the diner con­cept while stay­ing true to tra­di­tion. The first Fran’s Restau­rant at St. Clair West was a daily haunt of mas­ter pi­anist Glenn Gould.

Clock­wise from left: Aloette’s classy counter, restau­ra­teur Jen Agg, the tuna melt at Le Swan

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