TORONTO — Bld Restaurant has launched a new spring/summer menu with a new executive chef at the helm. Executive chef Hans Vogels, who was previously executive chef of Spoke Club and Turf Lounge, is known for using local ingredients.
The seasonal menu offers classic twists on traditional dishes, with a modern edge. “We wanted everything on this new menu to reflect our unique imprimatur on the Toronto food scene; it’s what our customers love about us and why they keep coming back,” said Lynda Angelucci, owner.
The menu features a salt-and-pepper fried calamari with a piri piri aioli ($14), a truffle chicken liver parfait with port wine jelly and cranberry focaccia ($10), or crispy skin trout with Canadian grains, smoked sunflower seed pesto, and goat’s milk yogurt ($26). Daily offerings include a unique menu of tapas-style bar snacks, and a daily martini ($9) created by manager Zorian Kwasnycia.