Greta Solomon's

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Dyne

http://www.dyneonavenue.com/

Cheri took us here for one of our monthly anniversary celebrations.

As a mater of fact we didn't make it that lovely Sunday when we booked our reservation for - we knocked on locked doors and then took a stroll thought the quiet, winding streets in the area. A week later, on Thursday evening the doors opened for us.

APPEARANCE

a balance between red and yellow tones, label up to standard

Dyne is inside a small brick building with a romanesque-style front window on Avenue Road. There is a tiny patio to the left of the tall flight of stairs leading to the entrance. Dominating black branded side wall and the branded window made us feel like we are going to a luxurious but vintage place - the wanders of CopperPlate Std.

NOSE

strawberry, mature bouquet

We first entered a short wooden corridor with candles and business cards before the main black curtains. As we made our way though and realized that the hostess was right there listening to our small remarks - beware. She quickly asked to take out coats. The interior was bright and modern - back booths along the walls, chairs across, wooden tables, black frames and details on the white walls. Cheri and I sat side-by-side, as usual, observing the room. We were the first ones in. 

As we settled we were introduced to their elegantly spaced menus. We were happy to see the names of the Chef/Owner as well as Chef de Cuisine on it. Another few tables settled in. As we were reading through, we heard the chef introducing himself to another table. I sat looking at him - he was very casual in jeans and a white tee. I kind of wish we'd get to talk to him too. I guess he heard my wish as he made his way over to us. Richard Andino introduced himself and apologized for the reservation mistake which happened to us. He gave us an honest excuse, which didn't matter much to us. We felt warm and special by his personal touch.

SWIRL

hints of vanilla, leather coming through

Our waitress was back asking for drinks. We just asked for the red and white wines which came with our deal - a simple Sauvignon Blanc and a Merlot. We asked for the Lobster cold appetizer and Cross Cut Ribs hot appetizer. For mains we took their Mackerel and Duck. 

We waited around enjoying the occasional spanish song, but overall fusion mix - getting a bit too random. It is hard to miss the interesting large photos on the wall - a sharp horizontal Japanese knife, followed by a squirted ketchup bag - strange, and rather morbid, not particularly appetizing imagery but passionate.

The waitress came around with a plate of tapas. She called them Pinchos. We had to try. They were lovely - dried Japanese pepper with anchovies and herbs on a scewer, dipped in olive oil - spicy and bitter.

I asked if their chef is Spanish. She explained that the owner/chef is Philipino, while the Chef the Cuisine is Portuguese, but they both love Spanish cuisine. 

PALATE

gradual smooth impression, slightly acidic, light aroma of roses

The first dishes arrived. The Lobster dish had the smooth texture from the unique blend of - avocado, lobster, papaya, chunks of lobster with scattered macadamia nuts and a balsamic vinaigrette. Too bad it had quite a few chopper cilantro leaves - I hate having them ruin this dish for me. The Cross Cut Ribs, is what the waitress recommended as their popular dish. To be honest I was not fully impressed. There wasn't much meat and it was a bit chewy, but had a lovely rub. It came with a side of rice and kimchi.

Our main dishes were quite worthwhile. Cheri loved the rare Duck fillets. They were fanned out on a thin base of orange flavoured amaranth with strokes of a chocolate sauce around. Hints of churizo sausage added another level of complexity.

My Mackerel was beautifully smoked - sweet apple hints and drips of green-pepper sauce. Came with a side of a few asian pear slices, I think. 

FINISH

smooth, interesting, continuous

The food spoke of flavors. Every dish had a story behind it, I was impressed.

The dessert options were presented but they were just lacking in personality next to the mains. We shared their Enseimada - a puffed pastry topped with chocolate ice-cream, chocolate hazel-nut sauce, surrounded by a line of peanuts with a few mint leaves and a ball of mascapone.

Definitely an upcoming spot in Yorkville.

Overall.. a savory red Rioja.

Le Canard Mort

http://lecanardmort.ca/

Waiting the regular Lady Marmalade line, we couldn't ignore the duck gesture sketch logo next door. So we made a reservation on their half-price drinks day - Wednesday.

APPEARANCE
dark plum purple
Big open door-windows, flowers, white, careless, handwritten type on black background with a spiral, gold, duck sketch on the door.

NOSE
rip black cherry and berry aromas
It was empty and kind of spacious inside - dark red and green tones all arround, felt very right. We were the first people to come in at 6:30. The waiter, greeted us and asked to pick our spot. We sat by the window, where you can hear the busy queen street. He instantly offered to close the large windows, but they added a nice fresh breeze I wasn't willing to give up.

SWIRL
honeysuckle, prune, trces of oak
He handed us two pieces of paper each (not the weight a menu deserves) with their duck logo nicely screened back in the background, as well as the restaurant name (fighting a bit with the items). Reading through the simple, well-spaced type, we decided to try many appetizers because they seem to be the playground for chefs. The main courses are somewhat typical due to their price and portion. That, and some wines. Asking for their wine selection, the waiter read a few off a private list and I asked to take a look at that used-up paper.
After his attempt to explain to me what is a Charminer variety, I decided to order it. Cheri asked for their Primitivo wine.
To start, we ordered their Duck Confit Poutine and Tomatoes Grilled Asparagus & Chevre Salad
(due to their beet, pear salad being out).

PALLETE
gentle, fresh, medium body, round
Our wines made their way quickly. My Charminer (which is really a bled of Chardonnay and Gewurztraminer) turned out to be fruity, light with a bit of a zing - exactly what I felt like having. The Pimitivo was a heady deep red.
The music playlist was a bit random, but as couples started arriving - it was getting really cute and cosy.

The Duck Confit Poutine arrived in a deep bowl-like dish. The shredded duck was a bit on the dry side, but the brie in cognac made up for it. Topping it with mushrooms and peppercorn really work well. The Salad was not too special, the asparagus was a bit too raw, but the balsamic vinegar and chevere made it work.
As we lingers on our plates, we heard our waiter recommend a few wines to the side tables and also talked about their sweetbreads. So we asked for their Estrada Creek Chardonnay and Cab Franc/Merlot with our sweetbreads. The Chardonnay was clean and crisp (not too impressive). The CabFranc/Merlot was great - oaky and a bit spicy. The Crispy Fried Sweetbreads also made their way. We picked the blue cheese aioli option, which was a great contrast with the sweet, slightly hot and garlicky bread sauce. The breads themselves were nothing special, they looked like fried chicken balls and came with a lovely arugula salad.

FINISH
good mouthfeel, easy-drinking style
For dessert (there was no menu) we took their cheesecake, as the waiter recommended. It was kind of neat - a build-it-yourself style cheesecake. Cream cheese paste surrounded by a cranberry-raspberry filling and pie crumbs on one side. Not presented very cleanly, but really fun to eat.

overall.. a tasty Petite Syrah