Now Open: Parquet

Parquet Dining Room, Photo by: Daniel Neuhaus
Parquet Dining Room, Photo by: Daniel Neuhaus

TORONTO — Parquet, a new contemporary French bistro in Toronto by lawyers and new restaurateurs Daniel Bernstein and Matt Cohen, has opened its doors.

Parquet’s interiors by Solid Design Creative are lush and intimate, featuring rich wood and natural stone, deep cherry leather banquets lining the dining-room, smoked mirrors and antique-brass accents throughout.

Helmed by executive chef Jeremy Dennis and maître d’ and sommelier Lexi Wolkowski, Parquet seats 50 guests indoors, with seating for an additional 50 on the patio. Chef Dennis’ menu reflects his 15 years of experience in some of Toronto’s best restaurants. After a year of staging at several Michelin-starred restaurants in Europe, Dennis returned to Toronto for the Parquet opening. Standout dishes include shrimp fritters ($18), gruyere tartine ($14), glazed Maitake mushrooms in Calvados with wild rice and black-walnut compound butter ($38) and Sablefish with Brussels sprouts and hazelnuts ($38).

Wolkowski has organized a wine program that includes old-world classics from Domaine Huet and Georges Glantenay alongside new world offerings, namely a range of cuvées from Pearl Morissette that showcase the strength of terroir. George Fellows from Bar Isabel has also crafted a list of nine cocktails for Parquet, including La Pantoufle, Paris Syndrome, Mort Subite and Light Up Gold.

“Matt and I come from a law background but have always had a deep passion for food and hospitality – we are not your typical restaurateurs. But, we’ve been fortunate to join forces with our favourite chef, sommelier and design firm — with some crucial tips from Woodlot’s David Haman — to create a new neighbourhood destination,” says Bernstein. “Our vision is that Parquet will become a go-to spot for creative French dishes, interesting wine and excellent cocktails, nestled within a vibrant, welcoming room.”

“My mission with Parquet is to bring contemporary fine dining techniques and flavour profiles back down to earth, and create cuisine that people really want to eat. I wanted to re-imagine the French classics while respecting traditions, and nourishing our guests — we want you to leave full and happy,” says chef Dennis. “We are focused on using the best local products we can get our hands on to bring a sense of time and place to our dishes. To us, best is not just defined by certifications, but by the effort our producers put forth to create ingredients that nourish both the land and consumer.”

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