116 Yorkville Avenue, Toronto, ON, M5R 1C2
Sited within The Hazelton Hotel, One presents world-class cuisine in a lavish and exclusive environment.
|Cuisine Type |||Eclectic|
|Ambiance |||Hotel Dining, Patio Dining|
|Meals Served |||Lunch, Breakfast, Brunch, Dinner|
|Amenities |||Internet, Private Room(s), Wheelchair Accessible, Catering|
|Pricing |||$41 and more|
|Payment |||MasterCard, American Express, Visa|
|Getting There |||Museum station|
|Cross Street |||Avenue and Bloor|
Profile Last Updated: December 11, 2008
For the affluent visitors to our fair city, The Hazelton Hotel provides five-star luxe accommodations, touting itself as “Toronto’s most exclusive hotel”. Appropriately sited in Yorkville, the Hazelton is centred amid upscale boutiques and celeb-frequented bistros. Yet, guests (and the general public, too) are lured to One—the world-class restaurant just below all those lavish rooms. Chef Mark McEwan (of North 44 and Bymark fame) places his gourmet touch on contemporary cuisine, filling the luxuriant void from dawn to late in the night.
A Stately Design
One was designed by the likes of YabuPushelberg, a palatial space that encompasses two dining areas of elemental opulence. The epicenter of activity, dubbed the Yorkville room, can seat up to 70 patrons in a variety of compositions—upon plush chairs or the comfy leather couches that rim the parameter. Adorned with cowhide “wallpaper”, sheer curtains, and beige and deep red touches to offset the rich wooden floors, the Yorkville is stately indeed. By contrast, the Neil Young room proffers a more intimate affair. A private quarter for 16 people, this vibrant red space is equipped with a 52” plasma screen (for entertainment or presentation purposes).
Four Squares a Day
Serving the whole gambit throughout the day—breakfast, brunch, lunch and dinner—the cuisine spans lemon ricotta pancakes to grilled octopus and squid with chili dressing. The evening hours bear witness to terrine of foie gras, as well as crostini with roasted squash and spiced apple, to appetize the main event. Between fish and seafood aplenty, rich and hearty pastas, and a list of vegetables and potatoes that are ordered separately to accompany the entrée, One maintains that all plates are designed to be shared. While it must be difficult to share the ultimate street burger (with heirloom tomato, back bacon, and aged cheddar)—the quail stuffed with sweet breads, foie gras, and apple may be a simpler feat. Finish with a macadamia nut tart, or perhaps the maple crème brûlée, the sharing of which is purely optional.