Brassaii’s relaunch comes with new design, new menus and new chef

Brassaii’s relaunch comes with new design, new menus and new chef

The new dining room at Brassaii 

This week marked the long-awaited reopening of King West institution Brassaii, and judging from the extensive menu redesign, the place is looking like more of an upscale dining spot than a Friday-night hangout for the mini-dress set.

The new one-page menus were designed by chef Bruce Woods, who left his five-year stint at Centro last year to join Brassaii, and seem to ensure that diners never need to leave the property: breakfast, brunch, lunch, dinner, dessert and late-night snacks are all covered. Expect breakfast and brunch staples, as well as sandwiches and burgers for lunch. As for dinner, it’s continental fare with hints of Asian influence: miso cod ($29), spaghettini with kobe beef meatballs ($20), chicken with a panko crust ($25).

Expect to pay anywhere from $12 for mixed greens to $28 for tuna and $32 for grilled beef tenderloin or roasted ostrich, the most expensive items on the dinner menu. A traditional plate of two eggs, bacon, toast and home fries to start the weekday is a reasonable $8, and a sandwich and fries combo for lunch is around $15.

The space has also been revamped. The Design Agency—whose mixed bag of projects includes Cheval, Hart House and Lobby—unearthed an elevator shaft that was previously hidden and built a new bar made of limestone, glass and steel as a room divider. Jumping on the in-house gallery bandwagon, the place now showcases installations by local artists, which are juxtaposed by large antique wooden doors from Egypt.

Brassaii, 461 King St. W. (at Spadina), 416-598-4730, brassaii.com.