Xofer

Toronto Life has a great article about Claudio Aprile.  He’s the man behind Colborne Lane, Toronto’s premier restaurant specializing in molecular gastronomy.

He’s been in business for about three years and has been wildly successful, even during the recent “economic down-turn.”  His tiny restaurant holds no more than 50 people and is booked up almost every night of every week.

He’s an artist and a scientist, using amazing concepts to develop mind-blowing dishes.

His approach to food and food service are amazing and I hope one day to have someone as dope as him say stuff like this about me.

Blondin’s plating, he adds—as he watches his young sous toss a cilantro leaf, from a foot away, onto a plate of crispy wok-fried squid, where it lands perfectly—is “gangster.”

His new restaurant, Origin is set to open shortly.  It’s going to focus on simpler food, complete with a raw bar and counter seats facing the open kitchen.

“It’s got to be about what we’re not doing. It’s got to be different.” He intends for the restaurant to be resolutely casual. He says they’ll play the entire Black Sabbath box set some nights.

Some of the finest food this city has to offer in a setting that I can feel comfortable in with my friends?  If it’s open before next weekend, I know where I plan to fight tooth and nail to have my birthday dinner.

Full article here.