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Great Scot
A top toque lets loose with Lucien
Well armed: Woods' octopus panzanella with cured olives, fennel, garlic croutons and a sheet of smoked-tomato gelée
Image credit: Margaret Mulligan
He’s one of the city’s most dazzling young chefs, an inveterate culinary internationalist who’s as skilled at concocting dishes from Portugal and Japan as he is with more classical fare. But Scot Woods, ex of Habitat, has always cooked in somebody else’s kitchen. With Lucien (36 Wellington St. E., 416-504-9990,
opening planned for early September), he’ll finally have his own stage. Partnered with front-of-house maestro Simon Bower (YYZ, Mercer Street Grill), Woods promises modern twists on familiar fare: duck ramen noodles made from foie gras, perhaps, or fried chicken and collard greens with pieces of the bird variously cooked sous-vide, compressed into terrine or fried in a batter made with minced chicken skin. “When I was at Habitat, I was so focused on proving myself,” Woods says. “This place is going to be about having fun.”
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