Sunday, January 2, 2011

Parts & Labour

Everything we ate at Parts & Labour was delicious.  The Parkdale restaurant / bar is one of Toronto's hottest new spots and it has a right to be.  Chef Matty Matheson's menu and creative dishes are spot on and executed beautifully.  Here's a rundown of what came to the table: foie gras with grilled treviso, minted peas and crispy hens ear; roasted bone marrow (look at that bone!) with white bean puree, crostini, truffle salt, and herb salad; acorn squash ravioli, crispy sage, toasted pumpkin seeds (best part), winter truffle salt and pecorino; hamburger, ground brisket, 8-year-old cheddar, crispy bacon, plum tomato confit, red onion jam, Fred's brioche, fries, pickles and aioli; 12oz double bone pork chop, braised escarole, bacon rosemary yukon gold dauphinoise, and apple cider pommery sauce (favourite dish); and roasted black cod, parsnip puree, cauliflower, torn pork belly, foraged mushrooms, scorched watercress and green sauce.  Can't wait to go back for brunch.  

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