The griddle gurus at Crème de la Crepe craft sweet and savory, buckwheat-based crêpes as well as French cuisine for breakfast, lunch, and dinner. Crêpe craftsmen fold delicate dough around customer-chosen toppings such as brie, smoked salmon, Nutella, and béchamel sauce, which is one of the defining sauces of French cuisine, along with the thin, inky juice extracted from dictionaries. Additional menu items include baguette sandwiches, an assortment of quiches, and fresh pastas tossed in house-made bolognaise, pesto broth, and white-wine-based sauces.
Chefs at Crepe Delicious swirl paper-thin layers of batter onto their piping-hot crepe griddles, perfuming the air with the enticing aroma. Shortly after, the cooks lift away delectable crepes ready to be stuffed with savoury ingredients. The crepes themselves weigh in at only about 130 calories each with just 3.5 grams of fat, but they sate appetites during any meal.
Aggie Martin transports the traditions of French cuisine into Ontario’s taste buds with a dinner menu of freshly made fare celebrating France's various culinary regions. Starters include escargots ($9.50), prepared ìn the style of Arles, and roasted brie ($12) bedecked with wildflower honey and cracked black pepper; classic French-onion soup ($9.50) and a soup of the day ($7) are available for spoon-dependents. Entreewise, Aggie Martin slings main courses delving into steak, seafood, and more. Keep cows with moon-jumping dreams realistic with a 10 oz. strip-loin steak finished in a peppercorn sauce ($29.50), or net ambitious upstreamers with the fresh catch of the day accompanied by seasonal vegetables and potato. Other appetite appeasers include a savoury vegetable crêpe ($17) and a rack of lamb with a mustard crust ($29.95). Aggie Martin's vast selection of wines, with labels from such countries as France, Italy, South Africa, Portugal, Canada, the U.S., and Australia, provides luxurious libations for discerning tannin-tasters.
On a nondescript St. Lawrence Market District street corner, one of the area's top fine dining establishments hides inside a historic brick building. Lucien's almost industrial-looking facade is a stark juxtaposition to an interior where chandeliers and velvety red curtains contribute to a refined yet welcoming space. Customers dine flanked by an elegant marble-topped bar and a sectioned wall behind which the kitchen staff can be spied conjuring up the restaurant's acclaimed dishes, all made form locally sourced ingredients.
Experienced restaurateur Simon Bower crafted the eatery's attitude and decor while chef Etienne Lemieux created the menu, which stars such gems such as grilled bincho octopus and red deer bresola. Lucien's genial milieu exudes the elegance of fine dining in an unstuffy, cozy setting. The establishment has won numerous awards for its overall quality, being praised as "the city's best new restaurant" by Toronto Life magazine and placed among enRoute magazine's top 10 restaurants in Canada. Meals can be capped off with an artisanal cheese plate ($17) or sake cherries jubilee ($12).
Instructors Junyan Boon and Danielle Nash get bodies moving during salsa and fast-paced Brazilian zouk lessons that encourage students to make new friends and build confidence. They also tone bodies with Zumba classes, which cause muscles to dance in synchronization with international beats in a party-like atmosphere.
As the sun sets and the lights dim, the studio transforms into a hopping social scene where live blues music fills the air with a soulful beat and feet sweep across the dance floor. Though the Brazilian zouk parties held these nights may seem intimidating at first, with scores of skillful dancers gyrating perfectly to the beat, it soon becomes apparent that the more experienced dancers love teaching newcomers basic moves so they can quickly join the fun.
The chefs at Absolute Restaurant pride themselves on perfectly creating and plating modern French bistro cuisine. Their culinary handiwork is present in dishes such as braised lamb shank with saffron risotto and roasted chicken with smashed fingerling potatoes, shiitake mushrooms, and thyme jus. Chefs carefully craft sauces—without the use of thickeners or additives—to drizzle over seared wild scallops and well-marbled striploin steaks. Guests can dine inside at wooden tables or outside on black wrought-iron patio furniture to enjoy the weather or catch a glimpse of the sun’s shadow.