Introducing: Dandylion, a modern bistro on Queen West from former Centro chef Jay Carter
Contact Info: 1198 Queen St. W., 647-464-9100, restaurantdandylion.com
Neighbourhood: West Queen West
Chef/Owner: Jay Carter, who worked for 10 years under Susur Lee (first at Susur, then Lee) before becoming executive chef at Centro
The Menu: “I want people to feel nourished and revived,” says chef Carter of his debut menu. His dishes are sophisticated but not too fussy. Take, for example, an elegant confit chicken dish paired with celery root and toasted brioche crumbs, or a silky poached egg sprinkled with crunchy puffed grains (referred to on the menu as “savoury granola”). There’s no one unifying cuisine at play—Asian and European flavours show up together in a persimmon salad with sprouted black lentils and Marcona almonds, while the stark white dishes and veggie-focused plates suggest Nordic influences.
The Drinks: Along with beer and wine, there’s also a daily homemade kombucha or fresh juice option (a practice Carter picked up from his time spent in Copenhagen).
The Place: Carter and his father rebuilt the space from scratch, turning the former furniture workshop into a long open room with a small kitchen tucked away at the back. It’s warm and simply furnished, with marble-topped tables, weathered wooden shelves and lots of potted plants.