Madeline's
601 King Street West, Toronto, ON, M5V 1M5
416-603-2205
A celebration of food for the discerning palate!
Category:
Restaurants
What:
| Cuisine Type | | Eclectic, Fusion |
| Ambiance | | Formal, In Places, Power Scenes, Star Sightings, Trendy, Fine Dining |
| Meals Served | | Dinner |
| Amenities | | Full Bar, Great Wine List, Local Favorites, Must Reserve, Notable Chef, Private Room(s), Tasting Menus, Bring your own alcohol, Wheelchair Accessible |
| Pricing | | $41 and more |
| Payment | | MasterCard, American Express, Visa |
Where:
| Neighbourhood | | Downtown |
| Getting There | | King streetcar |
| Cross Street | | Portland St. |
When:
| Mon-Sat: 6PM- 10:30PM |
Profile Last Updated: September 09, 2008
Toronto’s Unofficial Food Gallery
The number of art galleries in Toronto is hard to keep track of, but one sticks out above all others and it isn’t even a gallery. Susur Restaurant is Toronto’s unofficial food gallery, combining sparse white décor with intricate and elaborately colourful meals to compete with the best of Queen West. Despite its Alaskan colour scheme, Susur is not a cold environment. An illuminated translucent screen separates the dining room from the bar, a shelf houses objects lit up by the glowing blue edge beneath it, and a private dining room (accessible through the kitchen) showcases a Japanese garden highlighted with neon lights behind its floor to ceiling windows.
Taste Your Way Through Seven Courses
Chef Susur Lee opened Susur in 2000 and in a short period of time earned the prestigious position of Top 50 Restaurants in the World bestowed by the U.K.’s Restaurant Magazine. The menu changes seasonally and with the chef’s daily market acquisitions. The clientele is predominantly attracted to Susur’s seven-course tasting menus, which are also available in vegan form.
Feast for the Palate
Flavour is undeniably king here. Feast on fried soya custard; eggplant caviar with wild rice gnocchi, mozzarella and sun-dried olives; hot and cold foie gras; jerk flavoured Wuxi pork; mahi-mahi satay; garlic roasted scallops, mussel and prawn; white asparagus with morels, oysters and pom-pom mushrooms; apple chiffon cake; and dark and white chocolate tart. Susur offers two presentations of the tasting menu for couples, each course offering a different dish for each person providing the opportunity to share. The menus are also served in descending order so that the size and weight gradually diminishes with each course, allowing clients to eat comfortably and stylishly, without feeling like gluttons.
The number of art galleries in Toronto is hard to keep track of, but one sticks out above all others and it isn’t even a gallery. Susur Restaurant is Toronto’s unofficial food gallery, combining sparse white décor with intricate and elaborately colourful meals to compete with the best of Queen West. Despite its Alaskan colour scheme, Susur is not a cold environment. An illuminated translucent screen separates the dining room from the bar, a shelf houses objects lit up by the glowing blue edge beneath it, and a private dining room (accessible through the kitchen) showcases a Japanese garden highlighted with neon lights behind its floor to ceiling windows.
Taste Your Way Through Seven Courses
Chef Susur Lee opened Susur in 2000 and in a short period of time earned the prestigious position of Top 50 Restaurants in the World bestowed by the U.K.’s Restaurant Magazine. The menu changes seasonally and with the chef’s daily market acquisitions. The clientele is predominantly attracted to Susur’s seven-course tasting menus, which are also available in vegan form.
Feast for the Palate
Flavour is undeniably king here. Feast on fried soya custard; eggplant caviar with wild rice gnocchi, mozzarella and sun-dried olives; hot and cold foie gras; jerk flavoured Wuxi pork; mahi-mahi satay; garlic roasted scallops, mussel and prawn; white asparagus with morels, oysters and pom-pom mushrooms; apple chiffon cake; and dark and white chocolate tart. Susur offers two presentations of the tasting menu for couples, each course offering a different dish for each person providing the opportunity to share. The menus are also served in descending order so that the size and weight gradually diminishes with each course, allowing clients to eat comfortably and stylishly, without feeling like gluttons.
