Although considerably "brighter" than Lucien, East Thirty-Six's interior is still on the dark side (I've never been to Olde Towne Bistro and Oyster Bar so I cannot comment about its decor). However many details have been updated with more modern touches resulting in a much more approachable space. Gone are the dated crystal chandeliers (thank goodness!) which have now been replaced with contemporary steel light fixtures. The ceiling in the main dining room also has this cool purple'ish-blue back light.
Banquette seating at the back of the restaurant is perfect for large groups (East Thirty-Six comfortably seats 70).
A semi-private, raised "purple room" occupies the northeast corner of the restaurant.
Co-owner / mixologist Julien Salomone runs the beverage program at East Thirty-Six. Building upon his wealth of experience working behind the bar in 5-star hotels and haute beach clubs in his native France to his time at Toronto institutions One, Auberge du Pommier, and Nota Bene, and finally as co-owner of Boutique Bar - which was ranked as Toronto's Best Cocktail Bar in NOW Magainze's Best of 2013 - Julien brings a stunning array of cocktails and his trademark flair to East Thirty-Six.
RUM ROW: Housemade spiced rum, apricot liquor, lemon juice, ginger syrup, tonic float
FRENCH CONNECTION: Muddled cucumber, gin, chartreuse, lillet blanc, coriander syrup, peychaud bitters, coriander tincture
In the kitchen is chef Brent Maxwell (@BrentMaxwell) formerly of the Oliver & Bonacini restaurant empire. Having been in the kitchens at Biff's Bistro, Canoe, Auberge du Pommier and finally chef de cuisine at LUMA as well as chef de cuisine at Spencer's at the Waterfront in Burlington, Maxwell brings his 20 years of vibrant culinary experience to the East Thirty-Six kitchen.
Below is a recap of what I had at East Thirty-Six's media tasting last week:
STARTER
CAILLETTES
Toast and mustard
FIRST COURSE
WINTER SALAD
Castelfranco, kale, endive, ricotta salata aioli, focaccia
SCALLOP CRUDO
Lardo, celery, tequila, lime
SECOND COURSE
CAULIFLOWER
Capers, preserved lemon, brown butter, hazelnut, parsley
BONE MARROW
Chicken liver, sage, and toast
THIRD COURSE
HALIBUT
Artichoke, carrot, fennel, white wine, lemon
BOUDIN BLANC
Foie gras, tarragon, creamed savoy cabbage, apple
DESSERT
LEMON CUSTARD
Shortbread, macadamia
My favourite plates of the evening were: 1) the slow-cooked cauliflower alongside roasted capers, crunchy hazelnuts, and preserved lemon all tossed in a lovely brown butter sauce, 2) the roasted bone marrow with a generous serving of silky chicken liver mousse, 3) the tender boudin blanc on a bed of creamed savoy cabbage (I couldn't taste much of the foie gras though) and finally, 4) the tangy and smooth lemon custard topped with macadamia nuts and shortbread crumble.
*This meal was complimentary. The opinions and views expressed on this post are my own*
