Monday, April 26, 2010
Saturday, April 24, 2010
1. Do your research before you arrive. Have an open mind.
2. Understand the concept and accept the fact that Origin is not Colborne Lane.
3. If you can do a better job than me and my staff then why aren’t you doing it?
I am truly flattered by guests at Origin that want to take pictures of my food. I am not against bloggers or critics. I only wish that my work is judged through a focused, clean lens and that the bloggers and critics ask questions, explore deeper before they upload or get published.
I felt a little bit better and decided I wanted Origin up on Food & Co.
After not being able to find our reservation, the very friendly hostess seated us in the lively bar (its own separate space from the dining room complete with DJ) to wait while they got a table ready. We ordered drinks and not long after she was back, and seated us at a great table by a window looking out onto King St. And immediately we noticed the large percentage of attractive bartenders and waitstaff. A game may have been played called 'rate the waitstaff'' but I won't go into details.
The menu was large and divided into multiple sections - snacks and sides, raw bar, mozzarella bar, chilled, hot and sweet. There were so many delicious sounding things. We also had questions and our waiter Charlie was very helpful in answering and was extremely knowledgeable. Good job. He also did very well in selling us one of Origin's nightly specials - a huge lobster for $75. We decided to just go for it. It sounded too good.