Nose-to-Tail Restaurant Pushes Boundaries


TORONTO — A new modern speakeasy concept touting lamb brains and foam-topped cocktails opens today below the Templar Hotel in Toronto’s Entertainment district.

Local toque Danny Hassell (Bar Buca) and Montreal chef Joseph Awad (Au Pied De Cochon and Sugar Shack) have teamed up to open Parcae, a new spot showcasing nose-to-tail cooking on a meat-centric menu.

Last night the duo invited media to preview the two-floor establishment and snack on some of the appetizers on offer, which included horse carpaccio on duck yolk; bone marrow and octopus with fried onions; and lighter options such as a radish salad with fennel and orange. Braver guests sampled the deep-fried lamb brains with mushrooms. “Parcae is bringing something new to Toronto,” said Hassell. “In the kitchen, we’re a tight team of experienced chefs that want to push the boundaries, be creative and have fun doing it.”

On the main level, bartenders were busy mixing up creative cocktails such as the Templar, made with Bulleit rye, Luxardo Maraschino, maple syrup, Heering Cherry, lemon juice and Angostura bitters ($16), and the colourful Illuminati, featuring Gordon’s gin, sage lime cordial and green chartreuse, topped with lavender foam ($16).

On the 60-seat lower level, hardwood fixtures, stone, marble and accents of raw steel by local firm Solid Design complemented the risqué photography by local artist Matt Adams.

Parcae is located at 348 Adelaide St. W.

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