(1) 416 536-8963
924 Queen St West
Toronto, ON M6J 1G9, Canada
6:00 pm – 11:00pm Daily
Our favorite restaurant in Toronto by far, Ursa takes a modernist approach to the local, farm-to-table, blah blah blah. Chef Nathan utilizes techniques such as sous vide, dehydration and fast freezing combined with high quality, guilt free ingredients to create something truly world class.
Reservations are highly recommended for tables, but if you are a bar-diner, Ursa is a great location for it. We were supremely grateful and happy to have met the head bar tender and exceptional mixologist Robin Goodfellow (beware his bionic hearing!). True to his namesake, his drinks were magical and easily could have featured in a Midsummer Night’s Dream.
Among his many whimsical potions, Robin introduced us to the shrub, also known as drinking vinegar. These infused vinegars originated in the 17th century as medicinal tonics, and are completely addictive.
Unfortunately, we did not have a chance to go a second time, but we will deferentially go back. Friends have since dined there and have agreed 100% that Ursa is the best of Toronto.
Here is our meal. Just know that the aesthetic was completely secondary to the flavor and texture 🙂
To accompany our wonderful cocktails we ordered the dehydrated raw bread with cultured butter.
Raw kona kampachi with hazelnut apple compote burdock and maltodextrin love
Georgian bay white grilled fish with confit leeks and potato, cottail aebleskiver (danish doughnut) and lingonberry bourbon bernaise.
The Living Sprout Salad was a melange of colours, textures and play. The plate was more a landscape design then a salad. Each vegetable root or flower was carefully placed to be admired, be they dehydrated, cooked or marinated. On the side was a tray cradeling a small garden box of sprouts and a pair of Japanese gardening scissors. You cut the sprouts yourself and garnished the salad along with the most amazing verijus dressing.
House made tofu with crispy edamame, yuba (tofu skin), okara, dashi foam with enoki and shimeji mushrrooms
Hazelnut bon bon cannelle decorated with pink lady apple chips
Athol Brose cocktail; blended scotch, oatmeal, honey, egg white and nutmeg.
A meal on it’s own! I had one for dessert!
Robin Goodfellow, mixologist supreme