COQUINE Restaurant
2075 Yonge Street, Toronto, ON, M4S 2A4
416-322-6767 | Website
Somewhere between mischievous and flirtatious, Coquine brings European fare in an upscale-casual bistro to the Young and Eligible strip.
Category:
Restaurants
What:
| Cuisine Type | | French, Italian |
| Ambiance | | Patio Dining, Casual |
| Meals Served | | Lunch, Dinner |
| Amenities | | Private Room(s), Prix Fixe Menus |
| Pricing | | $31 - $40 |
| Payment | | MasterCard, American Express, Visa |
Where:
| Neighbourhood | | Midtown |
| Getting There | | Eglinton station |
| Cross Street | | Yonge and Eglinton |
When:
| Tues-Thurs: 12PM-11PM, Fri-Sat: 12PM-12AM, Sun: 12PM-10PM |
Profile Last Updated: December 11, 2008
Not Too Naughty
In November 2007, a modern European dining establishment with bistro-esque leanings opened on the Young and Eligible strip, dubbed Coquine. The meaning of the French word lies somewhere between mischievous and flirtatious, but in this context the owners intend it to express naughtiness. There isn’t, however, anything tasteless or indecent about Coquine, what with its modern styling geared toward the upscale casual.
Three Spaces
A total capacity of 120, Coquine spans three rooms and a patio, replete with a main dining room, bar and a private area baptized the “Jasmine Room.” Traditional dining on one side, with light beige walls and hardwood tones throughout, and a highly social experience on the bar side, with marble-topped tables that are long and seat many, a place for some neighbourly conviviality.
A Flair for Euro Fare
With Euro flair, and a tendency toward French and Italian fare, Coquine serves lunch daily and brunch on weekends. Quiche, steak frites and a trio of mini-burgers are found on both menus, with the addition of crepe, eggs florentine and vanilla French toast for the mid-day Saturday and Sunday crowd. Prix fixe menus are proffered at lunch and dinner, with three price points for each set menu. The evening hours bear witness to starters like the poutine (with shredded duck confit, duck jus and a mix of mozzerella and brie), maple-glazed quail and Coquine’s own salad (with arugula, proscuitto, figs, gorgonzola, candied walnuts and a sherry vinaigrette). A quartet of pastas, a cassoulet (with smoked bacon, lamb and duck confit), grilled Atlantic salmon, pan-seared provimi veal liver and seared sea scallops with jumbo gulf shrimp are among the main entrees. Sweets include lemon tarts, warm chocolate torte, orange almond cake and seasonal fruit plates.
In November 2007, a modern European dining establishment with bistro-esque leanings opened on the Young and Eligible strip, dubbed Coquine. The meaning of the French word lies somewhere between mischievous and flirtatious, but in this context the owners intend it to express naughtiness. There isn’t, however, anything tasteless or indecent about Coquine, what with its modern styling geared toward the upscale casual.
Three Spaces
A total capacity of 120, Coquine spans three rooms and a patio, replete with a main dining room, bar and a private area baptized the “Jasmine Room.” Traditional dining on one side, with light beige walls and hardwood tones throughout, and a highly social experience on the bar side, with marble-topped tables that are long and seat many, a place for some neighbourly conviviality.
A Flair for Euro Fare
With Euro flair, and a tendency toward French and Italian fare, Coquine serves lunch daily and brunch on weekends. Quiche, steak frites and a trio of mini-burgers are found on both menus, with the addition of crepe, eggs florentine and vanilla French toast for the mid-day Saturday and Sunday crowd. Prix fixe menus are proffered at lunch and dinner, with three price points for each set menu. The evening hours bear witness to starters like the poutine (with shredded duck confit, duck jus and a mix of mozzerella and brie), maple-glazed quail and Coquine’s own salad (with arugula, proscuitto, figs, gorgonzola, candied walnuts and a sherry vinaigrette). A quartet of pastas, a cassoulet (with smoked bacon, lamb and duck confit), grilled Atlantic salmon, pan-seared provimi veal liver and seared sea scallops with jumbo gulf shrimp are among the main entrees. Sweets include lemon tarts, warm chocolate torte, orange almond cake and seasonal fruit plates.
