DOMA TORONTO - FRENCH INSPIRED KOREAN FOOD!

Grilled Octopus

Grilled Octopus

If you have been following along on my Instastory or Snapchat recently you would have seen that I had dinner at one of Toronto’s newest restaurants Doma!

Doma, which means ‘cutting board’ in Korean, opened less then a year ago and occupies the old Acadia space smack in the heart of Toronto’s little Italy neighbourhood at Clinton and College. The restaurant itself is bright yet intimate with its white and wood based minimal interior and 43 space seating (more seats to come with the opening of the patio this summer). Although small it is definitely cozy and great for anyone looking for a modern, refined or romantic spot to dine (Hey! That rhymes!).

The genius behind Doma is owner/chef Paul Kim, a Le Cordon Blue graduate who is originally for Seoul, South Korea. His love for food, cultural background and of course his training in french cuisine inspired him to open his first restaurant where he hoped to alter peoples perception of Korean food by adding a French inspired twist to each dish. The end result - nothing short of perfection!

Deconstructed Ratatouille

Deconstructed Ratatouille

Chef Paul Kim’s dishes are often inspired by seasonal ingredients and therefore change monthly with a few favourites remaining on the menu. When I went I opted for the tasting menu at $65 a person whichgives you a small sample of each dish and with 8-9 dishes making up the menu you are definitely going to walk away full!

The food itself was not only graciously plated with impeccable presentation, but the flavours were robust and symphonic. Chef Paul Kim definitely knows how to grab your attention by using natural colours from the ingredients to add dimension to the plate. Each dish was so unique and stood out in both variety and appeal from each other.

Before starting your meal consider trying one of their excellent cocktails as well (usually around $13). All cocktails are specially designed in-house and incorporate Korean Ingredients. I had the ‘In Harmony’ while my mom (always the best dinner date) had the ‘Pear of My Eye’.

In Harmony Cocktail

In Harmony Cocktail

All in all I am happy to report that it is definitely a spot you should not only add to your list but bump to the top! Although it can get quiet expensive ($200 for 2 people including drinks, tax and tip) it is a perfect restaurant to wine and dine someone on a special occasion, or to impress someone you know who has a passion for food.

Bon Appetite!

This is not a sponsored post, I paid for my meal in full and enjoyed it thoroughly! I just wanted to pass my good experience onto you.

 

DOMA TORONTO
50c Clinton Street
Toronto, ON M6G 2Y3
+1 416 551-1550
Hours: Tuesday - Saturday | 5pm - 11pm,  Sunday - Monday | CLOSED

LINGUINI MARINARA WITH CLAMS

I recently made this dish for a family dinner and I had to share! It was so delicious and quick to make - its honestly the perfect seafood dish to add to a meal. The sauce is light yet flavorful so you can still taste those delicate clams. I went for a thicker linguini noodle so as to get more sauce with each bite. If you are into Italian food you gotta try this recipe! It will be having your guest asking to take home leftovers...that's if there is any!

Makes Pasta for 5 People

INGREDIENTS:

3 TBSP of Olive Oil
2 -3 Shallots (minced)
2 Garlic Cloves (minced)
1 TSP of Dried Basil
1 TSP of Dried Oregano
Salt and Pepper to taste
2 Cans of San Marzano Tomatos (Drained and Chopped)*
3/4 Cup of White Wine
50 Clams (I used Little Neck Clams and washed them to remove any sand or dirt on the shell)
750 grams of Linguini (usually 150 grams per person is good)
A handful of fresh Italian Parsley (for garnish)

*Keep the juice just in case you want to add it in later for an even lighter sauce

DIRECTIONS:

Heat oil on medium in a nice big sauce pan. Add in your shallots, turn your heat down to low/medium and let those shallots sweat a little.

Once your shallots are starting to become translucent add in your garlic followed by the dried basil, oregano and a pinch of salt and pepper.

Once garlic has released its flavor into the mixture add in your strained and chopped tomatoes. Mix well and let the water in the pan evaporate a little before adding in the wine.

In a separate pot bring water to boil, add salt followed by your linguini.

Once you add in the wine let that sit for a while to reduce before adding in the clams. As the clams open up they release the flavor of sea water so the dish may need to thicken up a little bit but you also need to cover the dish so to properly steam the clams to open.

Once clams are fully open, add your cooked linguine, garnish with fresh Italian parsley and you are ready to serve!

ENJOY!!!

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!

PIN THIS POST

LAVELLE - TORONTO'S NEW CONTEMPORARY FRENCH RESTAURANT

Since launching last summer, Lavelle has become known as one of Toronto’s exclusive King West luxury lounge and outdoor cabana bars. What you may not know is that the restaurant at Lavelle is even more spectacular than the views! Executive Chef Romain Avril is a master at creating contemporary French dishes with ingredients of only the highest quality. Having worked in Michelin star restaurants in his native France, Chef Avril shows off his passion and expertise with each dish. With a background and extensive training in both fusion and molecular gastronomy he plates each dish with the intention to send your eyes dancing across the dish and capture your attention. His plating is so spectacular you’ll have to take a photo of it like you would a piece of art before you can even think of diving in.

PAN SEARED WILD BC SALMON with sweet potato, salsify, wild mushrooms, spaghetti squash and crispy burdoch

Even his seemingly simple dishes are so complex that with each mouthful you will find yourself peeling back a new layer of flavors.

If you are looking for a new place to impress a date or schmooze a client Lavelle is your spot! The inviting contemporary lavish atmosphere is sure to amaze any dinner guest and you will no doubt impress with this choice. Lavelle is now open for brunch as well and according to Chef Romain Avril has many new exciting things coming down the pipeline that has me enthusiastically staying tuned in for!
 

R to L: Beet Salad, Tuna Tartar, AAA Beef Tenderloin & Short Rib Ravioli

Above are some of the dishes that I got to experience last week when I went for dinner with a girlfriend at the restaurant. I was very pleased to meet Chef Romain Avril who is happy to meet and talk about the food with any of his customers. He is definitely a chef that cares not only about his food but also about your overall experience. If you have any questions or just want to shake his hand he is always willing to make time for his guest.

Want to see Lavelle's full menu or make a reservation? Click HERE

Executive Chef Romain Avril and I

SWEET HONEY SOY SHRIMP MARINADE - GLUTEN FREE OPTION!

This recipe is so easy! I paired this dish with some Japanese sticky rice but you can use any starchy base you like. I would also recommend pairing this with Asian noodles, quinoa if you want to be a little bit healthier or even just on its own if you are trying to optimize your protein intake. This recipe is perfect if you are looking for something to prepare for dinner that is super quick or if you invited someone over last minute. I always keep some frozen shrimp in my freezer so that on the occasion I need to whip up something I have this awesome recipe to fall back on! ENJOY

INGREDIENTS:

1/3 cup of honey
1/3 cup of soya sauce (you can substitute for a gluten free soya sauce if you want)
2-3 crushed garlic cloves (or minced)
1 tbsp of grated fresh ginger
1 lbs of uncooked, cleaned shrimp
1 tbsp of olive oil
1/4 cup chopped green onion (for garnish)

DIRECTIONS:

Mix the honey, soya sauce, garlic and ginger in a large flat bowl. Add in your shrimp and allow to marinate in the fridge for at least 15 minutes

*If you are cooking a starchy base I would start cooking/prepping it now while the shrimp marinade

Heat up a pan on medium heat and add in your olive oil. When the olive oil is warm add in your shrimp including marinade and allow to cook until bright pink! Apx 4-6 minutes.

Remove from heat and add onto your rice (or whatever starch you choose). Garnish with some chopped green onions and enjoy!
 

 

I hope you enjoy this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!

PIN THIS POST

BOSK CHAMPAGNE DINNER AT THE SHANGRI-LA HOTEL FEAT. CHARLES HIEDSIECK

This week I was invited to a champagne tasting and dinner at Bosk Toronto. This refined, modern and, most importantly, delicious restaurant is located in the Shangri-La Hotel in Toronto’s downtown core. Heading into the dinner I had never dined at Bosk even though I have been, on several occasions, to their bar located adjacent the Shangri-La’s newly remodeled lobby. The Bosk bar is a social hot-spot for the Bay Street crowd but during TIFF it was definitely the place to spot some drool worthy celebrities like Ryan Gosling!

The dinner was elegantly set up in the Bosk private dining room – each place setting aligned with champagne glasses a plenty. I knew from the first moment I entered the room that this was going to be a great event. All the champagne for the evening was supplied from the cellars of Charles Heidsieck in France and I was quickly introduced to their cellar master Cyril Brun who led us through a brief history of the champagne house.

For dinner Chef De Cuisine Richard Singh of Bosk restaurant carefully picked four perfectly paired dishes that both stood out in beauty and complimented each champagne.  It was with this delicate and deliberate curation of food and drink that our palettes would soon be sent buzzing with vibrant flavors after each bite. To start of the dinner we had a 'Sunchoke' soup with cranberry turnip and black truffle accompanied by an elegantly assembled bagal lavash and paired perfectly with the Charles Heidsieck Brut – a champagne with a complex and voluptuous nose of fresh brioche and sun drenched fruits.

Next up on our Bosk menu for the evening was scallops with zucchini, chorizo oil, baby fennel and romesco vinaigrette.  This dish was one of my favorite dishes of the entire night. The scallops were cooked to perfection and each bite came with a burst of sweet flavors. It is no wonder that it was paired with the Charles Heidsieck rosé reserve, a champagne with rich warm notes that mimic homemade strawberry jam followed by smaller notes of gingerbread and cinnamon.

For our mains Bosk featured a delicious halibut dish with pommes puree, arrow leaf spinach, glazed chestnuts, samphire and red wine béarnaise. This dish is a fish lovers dream and really rounded out the meal perfectly. To complement the dish it was paired with Chales Heisieck’s 2005 vintage which had a sharp nose of stinky cheese. The funny thing about the nose on this vintage is that I believe it would only be as pungently noticeable when tasted beside other champagnes. If you were not comparing and tasting multiple champagnes you may not pick up on it right away. Another thing to note about this champagne is that the nose is intentional and comes from the aging/fermenting process.

Dessert was melted raclette cheese with oat crumble, sour cherry, celery and walnut! I really enjoyed this dish especially to finish off my Charles Heidsieck 2005 vintage before moving onto the Charles Heidsieck Black de Millenaires 1995 vintage which also contained nose notes of cheese but not as pungent as its 2005 petit frère.  Other notable notes for this champagne were dried and candied fruits which was perfect to finish off the meal.

I knew that the Shangri-La Hotels always offered luxury products and high-end service, but Bosk restaurant can certainly carry the savoir faire of Toronto’s top restaurant all on its own. The only thing that had me all perplexed was why I hadn’t eaten there sooner.

If you would like to make a reservation at Bosk, visit their website HERE

If you would like to learn more about Charles Heidsieck visit their website HERE