" Dandylion Restaurant " in Canada

Dandylion Restaurant


Dandylion Restaurant that located in Toronto city in Canada it amid the nighttime restaurant and bustle of Queen West, Dandylion is straight-up chill and cozy without trying too hard. It's got the vibes of a chic urban farmhouse, with rough-hewn wood floors, gleaming marble-topped tables, a wall of potted succulents, and plenty exposed brick. Hipsters, healthy foodies, and lots of neighborhood regulars.


Aside from a room-temperature cheese course, Carter divides his desserts into two categories: caramel and fruit. The caramel, at least for the past few weeks, has shown up as a sauce for a homey pear cake with wickedly spicy ginger ice cream. It gets more inventive for the fruit dish the staff playfully calls “the dessert with no name.” This is both a wonderful end to a meal and a vindication for white chocolate, so long out of favor.


Although the bar can mix up simple drinks to order, your best bet is going for a local wine or craft beer. Chef and co-owner Jason Carter refers to Dandylion's seasonal cuisine as "simple" there are few extraneous flavors and ingredients, but his food is far from boring. The monkfish comes blanketed in a generous portion of warm carrot soup; seared scallops complement a bed of shaved fennel and bitter greens. The "Egg, Mushroom, Savoury Granola" is a surprisingly tantalizing concoction of wild rice, various foraged mushrooms, kelp powder, and a house blend of seeds. Seafood, such as trout fillets served under velvety beurre blanc with snap peas, shine especially bright here.


Old dishes get new life, like citrus-beet salad elevated by yogurt, or seared scallops dusted with crumbs of hot and sweet chorizo. Grated horseradish and parsley root boost the barley risotto underneath baby-tender beef cheeks. Even dishes never seen on trendy menus, like hearty pork loin with sweet-and-sour red cabbage, are lovely. Dandylion is at its most adventurous with the vegetarian set piece of savory granola. The mix of puffed rice and seeds wouldn’t be out of place at a commune breakfast table. But wait, there’s more: Frilly ribbons of Savoy cabbage. Intense sunchoke broth bulked by arrowhead spinach.


Yellowfoot, shiitake, oyster, cremini and mushrooms bringing serious umami, with a poached egg - cooked a few seconds too long, the rare fault - mixed in, this eats like dinner, not brunch. It starts as cookie dough crumbs tossed in melted white chocolate. There’s a bit involving a container of fresh raspberries gently shaken with honey and red-wine vinegar to soften, and another bit involving cutting whipped cream with semolina-thickened pastry cream. The result is tart, sweet, fruity, crunchy, creamy and altogether delicious.


There are usually three servers on duty, so they can be a bit thinly stretched at times. That said, their enthusiasm for Dandylion's largely plant-based menu is infectious. Dandylion's straightforward menu, reasonable prices, and relaxed environment make it the kind of place you'll want to visit again and again, whether it's dinner with a friend, a date, or an after-work meal on a weeknight.