The King Street Food Company’s long-anticipated French restaurant, La Banane, opened its doors in Toronto, helmed by executive chef Brandon Olsen. Olsen brings significant experience in French cooking, having previously worked at The French Laundry and Ad Hoc, both located in California’s Napa Valley.
The 85-seat La Banane occupies the former space of The Saint Tavern and features classic French dishes such as fluffy omelettes, as well as some with Olsen’s own twists, including his take on liver and onions. For dessert, the “Ziggy Stardust Disco Egg” — a chocolate egg embedded with apricots, ancho chilies and coffee beans,and filled with hand-rolled Peruvian dark chocolate truffles. Head bartender Christopher Weaver (Momofuku, Skin and Bones) serves up his take on classic cocktails and house specialities, including the La Banane Royale made with dark rum, banana, cream and egg).
The restaurant is split into three areas: a front “garden” room with marble tables and booth seating, a “brasserie” with a raw bar and snazzy banquettes and the rear salon.
227 Ossington Ave.
