Edulis(@EdulisToronto) was ranked #1 BEST NEW RESTAURANT in Canada in 2012 by EnRoute. But that’s not their only title, they have also won 2nd in BEST NEW RESTAURANTS 2013 from TORONTO LIFE , March 2013; ONE OF CANADA’S 50 BEST RESTAURANTS from Macleans Magazine, October 2012.
With many high praises and winnings, my friends and I decided to check it out. I believe we made the reservation almost a month in advanced for a Friday night. Edulis was a small and low-key restaurant hidden in a small residential neighbourhood.
Their menu is changed weekly with a variety of wild and local ingredients. They offered a “Carte Blanche” menu of $50 pp for 5 courses or $70 pp for 7 courses. We opted for the 5 courses as we got too lazy to decide what to eat but we also added 1 additional dish to share.
Their menu indicated that it was Truffle Season of Australian Black Winter Truffle where you can add truffles to anything for $3/gram. We decided to add that to our dishes and trust our waitress to suggest which dish(es) to have the truffles on as she wasn’t able to tell us ahead of time of what the Carte Blanche menu encompasses of. We informed her that we would like about 2-3 grams of truffles per person. We actually didn’t know how much a gram of truffle really is but thought it was rather enough as the waitress informed that’s the average.
However, after a few minutes of talk amongst our table, our waitress returned and said she recommends us to have 4 grams of truffles per person… we accepted and trusted that they would use the truffles wisely at the best matched dishes.
Our first dish was the Tuna sashimi where we found bits of truffles on it.
We thought it was rather weird to have truffles on a tuna sashimi and it didn’t look like 4 grams so we thought it’s probably just a bit sprinkled here. BUTTTT after the end of the meal, we found out that ALL 4 grams were on this dish!! Like really???? Is raw fish really the BEST pairing with truffles out of all the things that we’ll be eating? We felt extremely upsold for no particular reason. That turned us off! Anyways, will revisit that topic near the end of this post…
Next up was the Dorado cooked over Charcoal – Spring Onion, Sea Vegetables, Herb Jus ($16)
Razor Clams “a la Plancha” – Pimenton Alioli, Breadcrumbs ($16) which was added as a shared dish on top of our Carte Blanch menu. It was interesting but I think I like the Asian cooking style of razor clams more.
Milk Fed Lamb – Pea Tendrils, Garlic Scapes, Hazelnut Picada ($18)
– This was amazing!! It was flavourful and tender!
One of us doesn’t eat lamb and Edulis kindly substituted Duck for my friend.
I can’t remember the full name of this push but there’s pork belly with eggplants and some veggies in it! so good!
Lastly, for dessert we got the Panna Cotta.
Overall, food (especially the meat dishes) were really delicious. I liked how they served certain items in these homey pots and bowls. Basically the carte blache menu is whatever it’s featured in the weekly menu if you were to guess what you’ll be getting.
All dishes were good except the truffles being wasted on tuna sashimi on the first dish! I think it would be more optimal if it was added on other dishes! Service was mediocre, as mentioned, we were upsold and our waitress wasn’t very attentive to the needs of the table such as drinks or questions. We had to ask her at our last dish where all the truffles were added to… as clearly she didn’t inform us which dishes had it nor did she make it clear that it would be all on a raw sashimi! Anyways… with the truffle case, it really threw me off. I won’t suggest asking the servers for recommendations of where to add your truffles if you don’t have a clue or if you are getting the Carte Blanche menu (cause they can’t tell you what you’ll get). If you are planning to add it, I guess you’ll have to get the a-la-carte menu and make sure you indicate which dish.
Other than that, I liked it! I heard the Sunday Brunch is good too, won’t mind trying that out. Cheers!