At The Bellevue in Kensington Market, the warmer weather signals the return of Monday dinners, a series of biweekly, under-the-radar meals launched last summer by the (then) relatively unknown team of Jonathan Poon and Jacob Wharton-Shukster, who went on to open Parkdale’s Chantecler. At these nights, Poon would collaborate with a number of Toronto-based guest chefs—like Brandon Olsen (The Black Hoof) and Dustin Gallagher (ex-Grace)—while Wharton-Shukster managed the front-of-house duties. This summer, Chris Dardarian, The Bellevue’s co-owner, will be bringing in various kitchen-less Toronto chefs and offering them the chance to cook for the public in a series he’s calling @TheBellevue.
The series will feature a different chef at each event, who will design their own menu, dinner format and service style. Although reservations aren’t required, a limited number will be taken for seatings between 7 and 9 p.m. (requests can be made at firstname.lastname@example.org). The dinners themselves will run from 5 to 11 p.m. and will generally be $35 (taxes included) for five courses, without drinks, although some events will have food and drink pairings with appropriate prices to match. The first dinner, Rumba with Latino5spice, was held last month, and featured Top Chef Canada season one contender Steve Gonzalez (ex-Origin), whose menu included ceviches, empanadas, patacones with guacamole and a margarita bar. Gonzalez will be returning tonight with another Latin-inspired menu. Other chefs who’ve confirmed their participation include Robbie Hojilla (ex-Ursa), cooking Filipino-inspired food that’s prepared with French, Italian and modern techniques; Anthony Rose (ex-The Drake), who will cook with David Givon (The Bellevue) in July; and David Haman (Woodlot) in August.
In addition to this monthly series, The Bellevue has started to offer a lunch menu (available Tuesday to Friday) and a wood-fired barbecue happy hour, complementing their already-busy weekend brunch and dinner services. More details on upcoming events can be found on their Facebook page or on Twitter. Get a peek of what to expect at tonight’s event in our slideshow »