used to be Susur. Still under his direction.

Looks fusiony.

Crispy garlic Cornish hen with 17

gorgonzola cheese sauce and
sautéed apple

Hand rolled spinach ricotta     18

gnocchi with garlic, chili, basil,
pine nuts, portobello mushrooms,
lemon juice, aged reggiano and olive oil

Slow cooked pork belly with 17

celery root, potato, cilantro
seedling and currant jam

Toronto Life Review: (2.5 Stars)
Even though Susur Lee is busy with his Manhattan project, he has held on to his old place on King West, reinventing it as a simpler spot that can run without him. Named for his mother, the restaurant has undergone an opulent make-over, creating a mood that’s somewhere between a cozy Moroccan tea room and a New Orleans bordello. Lee’s long-time sous, Dominic Amaral, is chef and collaborator on the menu of European apps that begins with Welsh rarebit toasts, the molten cheese-and-beer mix spiked with summer truffle compote. The recipe for braised pork belly comes from the eponymous Madeline: the meat is sweet, paired with currant jam and potato-celeriac mash. A hold-over from Susur, the small, eclectic wine list is full of cult producers, but, with few bottles under $80, it’s disconnected from the restaurant’s scaled-back intentions. Mains $18–$25.

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