CRU’s official grand opening was on Feb 28th, after the popular seafood restaurant Lbs. closed at the end of 2018, to unveil with its brand-new restaurant and bar concept.
The place is connected to the Scotia Plaza building, hidden behind its royal blue velvet curtains. Once you enter, the modern fine-dining restaurant is filled with stunning contemporary murals and artworks by Polish artist, Pawel Swanski.

Chef John Williams showcases his inventive approach of modern Canadian cuisine, incorporating inspirations from his previous Michelin experiences at some of the world’s best restaurants Dinner by Heston, Hedone Restaurant and the Clove Club.

We started the evening sipping on the diverse cocktails, with selections that included sake, tequila, and smoked whiskey; I had the Bloomsbury, filled with Gobernador Pisco, mixed with Wine, Briottet Fig liqueur and Rose.

Aged Duck Breast with crispy skin paired with soft confit squash and tasty pumpkin seed crumble

Aged Duck Breast with crispy skin paired with soft confit squash and tasty pumpkin seed crumble

 

The menu is as diverse as the people in Toronto, with global flavour influences and making it work in harmony for the season. CRU offers adventure tethered to the familiar. One of its signature amuse bouche that we shared was the decadent Caviar Doughnuts, scrumptious, savoury bites with crème fraîche, radish, chives and topped by caviar. You can’t go wrong with the aged duck breast, with skin beautifully crisp, flesh medium rare, paired with soft confit squash and tasty pumpkin seed crumble – fitting for the winter season and my favourite of the evening. If you’re feeling fancy for a sweet dessert, I recommend the Millionaire’s tart, a rich, creamy chocolate and caramel tart, topped with glamorous gold flakes and a scoop of hazelnut ice cream.

Art, food and drinks, the perfect combination.

CRU
100 Yonge St, Suite 100
http://www.crurestaurant.ca/

Photos by Nick Lee

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