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On the recommendation of Montreal radio personality Sarah Bartok ( – P.S.: I know her brother!), Akemi and I checked out one of the latest entries on the Toronto restaurant scene: Parcae.  Tucked away in the Templar Hotel, it’s a sexy, dimly lit place offering up “globally inspired, locally-sourced” cuisine.  The plates are delightfully creative.  Chefs Danny Hassell and Joseph Awad bring a mighty impressive resume to the table, with previous kitchen experience at Buca (my favorite Toronto restaurant), Cabana a Sucre Au Pied de Cochon (my favorite Montreal restaurant), and Osteria Francescana (ranked one of the world’s top restaurants and profiled, along with its head chef, Massimo Bottura in my favorite episode of Netflix’s Chef’s Table).

A few of the evening’s culinary highlights:



Nduja ravioli: nduja sausage, stracciatella, basil.

This one packed one nice, fiery punch.


Risotto: sturgeon bone marrow.

A festival of textural contrasts.  Apparently, the sturgeon…

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