By: Shelby Morrison
As soon as the weather warms up, Torontonians and tourists flock to ONE Restaurant’s patio. However, all year long, you can find tables filled every day and night inside the dining room. This 'see and be seen' hotspot in Yorkville has been a favourite in the city for many years. I recently attended ONE’s 10-year anniversary party, which was quite a remarkable event.
Situated in the posh Hazelton Hotel, the restaurant is a popular spot for diners looking for a chic atmosphere with fabulous food. Stop by the tree-lined, candle-lit patio if you’re looking to unwind and be taken care of while enjoying a cocktail or two.
Whether you pop in for a drink, or visit for a meal, head chef Mark McEwan is sure to take you on an exciting culinary journey. McEwan is a well-known chef and has been prominent in the Toronto restaurant scene for several years. His trendy restaurants include North 44, Bymark, and Fabbrica, as well as Fetta and Nobel, which are both located at Toronto’s Pearson International Airport. He also opened two high-end grocery stores called McEwan at the Shops at Don Mills and in the PATH. McEwan is a published author of two cookbooks showcasing his fabulous creations. He has also displayed his charm and skills on television as head judge on Top Chef Canada.
At ONE’s festivities, I am welcomed with a glass of champagne. There are plenty of small appetizers being passed around, as well as a variety of beverages to choose from.
Each dish looks better than the next, as did the cheese table filled with a wide array of cheeses from the Cheese Boutique.
There is also an oyster station, courtesy of Rodney’s Oyster House. After sampling these items, I move onto the grand spread before me.
A menu with a burger and truffle fries is always a great sign, and after trying these items, I immediately wanted more!
Next up is the breaded chicken taco in a sweet and tangy Korean BBQ sauce, as well as avocado, sesame aioli, cabbage, and a dash of cilantro. I also try the lobster tail in vermouth butter, which is perfectly juicy and buttery.
Spicy tuna has been all the rage for quite some time, and the one I taste sure does not disappoint. Sitting on a bed of crispy rice and avocado, this tuna tartare was tossed in a spicy mayonnaise and topped with nori and pickled ginger. I love the combination of textures and flavours in this dish.
I wash all the mouthwatering food down with an Altos tequila cocktail, which is made from 100% blue agave grown in Mexico. The tequila is mixed with grapefruit juice, lemon juice and agave, with a slice of fresh grapefruit. This libation is a refreshing treat on a warm summer evening.
Indulge yourself at ONE with it’s exquisite food and drink. The attentive hospitality and warm atmosphere are sure to leave you pleased and satiated.
Here's wishing Chef McEwan and his team at ONE many more wonderful years of great success!
For more information or to make a reservation, visit: www.thehazeltonhotel.com/one-restaurant/one-restaurant.htm.