It’s been a good year for Claudio Aprile: his food is on the cover of Art Culinaire; he’ll soon be collaborating with Chicago’s celebrated Curtis Duffy for a special preview of the latter’s new restaurant Grace at Colborne Lane at the end of July; and, just as he predicted back in 2010, Aprile is expanding his restaurant group Orderfire,reaching as far as Pearson airport. Aprile’s latest venture: Origin Liberty Village, which quietly opened two weeks ago in the northeast corner of the Liberty Market Building which used to house Liberty Noodle.
Aprile and designer Jason Stroud(Stroudfoot) point to the building’s Second World War-era use as a female-run Bren gun factory as the inspiration for the restaurant’s design, from a large tribute mural to throw pillows with archived factory images scattered in the lounge area near the bar to industrial-looking numbers stamped on the concrete pillars around the central bar. The 6,400-square-foot space is broken through with splashes of fuchsia, as at the King East location. Besides the tables, Stroudfoot also custom-made the eye-catching chandelier—a mobile composed of red Bren gun replicas—that hangs above the central bar. Also echoing the original location are warm reclaimed elements like a chunky wooden bar top and stunning flooring made up of elm, maple and walnut woods; however, this space improves upon the original Origin’s design, particularly in the kitchen, where hot and cold stations are divided. For exhibitionist diners, there is the Bren Room, an elevated and transparent semi-private dining area that seats up to 12 on the main level, and visually links the inside dining room with the 50-seat patio. We’re told that by next summer, the patio will expand to 200 seats, and will even include a take-out kiosk.
Staffed entirely by Colborne Lane and Origin alumni, the front of house is managed by Nicola Somerville and Tyler Power, while the kitchen is, coincidentally but appropriately, led by an all-female team: Christine Mast (chef de cuisine) and Jane MacDonald (sous chef). Although it carries over a variety of items found at King East, this menu showcases more Latin American influences with dishes like chicken in black mole ($15) and a tostada bar (a nod to Aprile’s heritage and training) instead of a mozzarella bar. Other dishes include poached heirloom tomatoes with arugula and mozzarella ($16), smoked ribs with coleslaw ($19), ocean tout paired with candied lemon and fennel ($15) and pastry chef Christine Fancy’s (ex-Gabardine) pretzel with pickled mustard seeds ($4). Beverage manager John MacDonald’s changing drink list includes a short wine card, a few draught beers ($7–8), the Estrella Damm tall can ($6.50) and novel cocktails like For Ronnie ($13), a rye and apple-infused vermouth cocktail inspired by Veronica Foster, an employee of the John Inglis Company better known as the “Bren Gun Girl,” who was featured on propaganda posters produced during the Second World War. Oh, and perhaps most importantly for Liberty Village–dwellers: brunch service starts in August.
For Ronnie ($13): Crown Royal rye, apple-infused vermouth, Norman Hardie riesling and bitters. This cocktail was inspired by Veronica Foster, an employee of the John Inglis Company better known as the “Bren Gun Girl” in propaganda posters produced during the Second World War.
Three Sheets ($13): Demerara rum, pomelo, honeydew juice, toasted coconut and St. Germain elderflower liqueur. MacDonald’s pretty, east coast version of a tiki drink
Ocean trout cured in a mix of lemon, dill, salt and sugar, topped with rye bread, pickled mustard seed and candied lemon on a fennel, cucumber and radish salad ($15)
Pastry chef Christine Fancy presents an assortment of sweets from ice cream sandwiches to doughnuts, as well as savoury items like the popular soft pretzel snack
Group shot of the ladies who lead Origin Liberty Village’s kitchen brigade: Jane MacDonald (sous chef), Christine Mast (chef de cuisine) and Christine Fancy (pastry chef)
The 50-seat patio will expand to 200 next year, when the space is extended to the edges of the parking lot currently flanking its Hannah Avenue frontage. A take-away kiosk will be stationed at the entrance of this space
The Bren Room—a semi-private room that’s actually fully exposed to diners in the main area and on the patio. Drake is rumoured to be among the first patrons to book it
These numbers, spray-painted on concrete pillars surrounding the bar, mimic aisle numbering of warehouses and factories, evoking the original Bren gun factory
The spacious Stroudfoot-designed space blends elements of the building’s past with modern designs like a whimsical chandelier composed of Bren Gun replicas
Let’s hope they wont have a $27 steak and eggs for brunch and then tell me I cant eggs they way I want it, only poached like the one on King st… madness!! But the Mac & Cheese is to die for… but please do something about that steak & eggs for BRUNCH at $27 where you choose the egg style. Madness!
Do they only hire good looking people? Space looks beautiful too.
looks very cool
That space looks dreadful. I mean seriously, it’s depressing.
Dreadful? Are you for real? It may not be to your taste, but that statement just makes you come off as a contrarian.
that beth writter sounds like ben heaton,,still mad about his review!
A box shaped room with dreadful colours sounds about right.
amazing room.,,the ladies sure know how to cook…congrats on rocking it out ladies.
@iisnochef Do you even know Ben Heaton?? Hardly his style, plus he’s worked with some of those guys. Quit trying to make other people look bad, its not cute. Good for Claudio, Liberty Village needed this.
@ienjoy that comment Is rather sexist