Parts and Labour
[?]
416-588-7750
w: http://partsandlabour.ca/
The room, with white-painted brick walls and communal tables, feels like a cafeteria in the hipster-run dystopia of the future. A comely crowd sips expensive cocktails at the bar, while distractingly handsome waiters are decked out in an unofficial uniform of beard and plaid. But behind the Parkdale scene is a restaurant with innovative cooking, interesting wines and terrific service. Chef Matty Matheson is a master at layering big flavours while ratcheting up the decadence with endless bone marrow, runny yolks and fatty bits of pig. One night, a memorable summer salad brings whole leaves of romaine drizzled with tangy buttermilk dressing and topped with peppery radishes, crunchy croutons, cured sardines, crisp pancetta and salty pecorino. Caramelized scallops and salty country ham star in an original surf and turf, but the ham is a bit tough, and an overly sweet apple cider gastrique needs acid. Mains $20–$37.
Profile by Client (Description)
Category Features
Wheelchair Accessible: Yes
Brunch: Yes
Bring your own bottle: Yes
Price Range: Dinner for $90 - $130
Editor's Star Rating: 2
Related
Related Listings
Related Tags
International, Diner, Southeast Asian, Ethiopian, Chinese,