What’s on the menu at Entice Culinary Lounge, a new contemporary kitchen for high rollers on Queen West
Name: Entice Culinary Lounge
Neighbourhood: Little Portugal
Contact: 1036 Queen St. W., 416-368-4231, enticelounge.com, @enticelounge
Owner: Ali Kaabi
Chef: Ryan Wilson-Lall (Frank Restaurant, Hotel Le Germain)
The food
Contemporary dishes that will change with the season and trends, but a few menu staples include carbonara ravioli and AAA strip loin. There’s an emphasis on table-side finishings (like jus that’s heated over a hot stone before it’s poured over steak), and customized tasting menus for groups are available by request. Coming soon: brunch.
An amuse-bouche of lemongrass-and-lobster soup with spiralled root vegetables and purple orchids.
The signature carbonara ravioli with cremini mushrooms, crispy basil, pecorino cheese, whipped porcini egg white and a roasted-garlic and mascarpone filling. $16.
AAA strip loin served with purple patatas bravas, asado mushrooms, collard greens and jus. $29.
Sour-cherry duck breast with a carrot purée, roasted parsnips, baby turnips and beet chips. $28.
Tres leches waffle with strawberries and whipped cream. $11.
No-bake chocolate biscuit cake topped with toasted walnuts and a raspberry sorbet. $11.
The drinks
Wine, large-format bottled beers and signature cocktails (one of which is made with liquid nitrogen). The bar also stocks a lot of Rémy Martin, and the brand’s Louis XIII cognac is available by the half-ounce ($89) and—for the extremely high rollers—full bottles ($5,200).
Gateway to OT: Remy Martin VSOP, Domaine de Canton (a ginger liqueur), ginger beer and muddled mint. $18.
The Culross: Mount Gay rum, Bols apricot brandy, Lillet blanc and lemon juice. (Note the bar top that screens movies.) $12.
Cucumber-infused caesar garnished with celery, more cucumber and crispy prosciutto. $16.
Making the Queen West Sorbet cocktail, a slushy drink made using liquid nitrogen, Patron silver, Cointreau, coconut water and lemon juice. $19.
The space
The 70-seat room is geeked out with tech: there are four different outlets at every table to charge portable devices, and the bar top is crafted out of flat screens that play silent movies. A private room accommodating eight to 10 is available, and can be booked starting at $1,000 (that includes a custom menu).
Here’s the private room.
Chef Ryan Wilson-Lall (left) with sous chef Justin Cleva.
The food
Contemporary dishes that will change with the season and trends, but a few menu staples include carbonara ravioli and AAA strip loin. There's an emphasis on table-side finishings (like jus that's heated over a hot stone before it's poured over steak), and customized tasting menus for groups are available by request. Coming soon: brunch.
[caption id="attachment_371056" align="aligncenter" width="1600"] (Image: Renée Suen)[/caption]
An amuse-bouche of lemongrass-and-lobster soup with spiralled root vegetables and purple orchids.
[caption id="attachment_371059" align="aligncenter" width="1600"] (Image: Renée Suen)[/caption]
The signature carbonara ravioli with cremini mushrooms, crispy basil, pecorino cheese, whipped porcini egg white and a roasted-garlic and mascarpone filling. $16.
[caption id="attachment_371060" align="aligncenter" width="1600"] (Image: Renée Suen)[/caption]
AAA strip loin served with purple patatas bravas, asado mushrooms, collard greens and jus. $29.
[caption id="attachment_371054" align="aligncenter" width="1600"] (Image: Renée Suen)[/caption]
Sour-cherry duck breast with a carrot purée, roasted parsnips, baby turnips and beet chips. $28.
[caption id="attachment_371051" align="aligncenter" width="1067"] (Image: Renée Suen)[/caption]
Tres leches waffle with strawberries and whipped cream. $11.
[caption id="attachment_371050" align="aligncenter" width="1600"] (Image: Renée Suen)[/caption]
No-bake chocolate biscuit cake topped with toasted walnuts and a raspberry sorbet. $11.
The drinks
Wine, large-format bottled beers and signature cocktails (one of which is made with liquid nitrogen). The bar also stocks a lot of Rémy Martin, and the brand's Louis XIII cognac is available by the half-ounce ($89) and—for the extremely high rollers—full bottles ($5,200).
[caption id="attachment_371047" align="aligncenter" width="1067"] (Image: Renée Suen)[/caption]
Gateway to OT: Remy Martin VSOP, Domaine de Canton (a ginger liqueur), ginger beer and muddled mint. $18.
[caption id="attachment_371046" align="aligncenter" width="1067"] (Image: Renée Suen)[/caption]
The Culross: Mount Gay rum, Bols apricot brandy, Lillet blanc and lemon juice. (Note the bar top that screens movies.) $12.
[caption id="attachment_371045" align="aligncenter" width="1067"] (Image: Renée Suen)[/caption]
Cucumber-infused caesar garnished with celery, more cucumber and crispy prosciutto. $16.
[caption id="attachment_371049" align="aligncenter" width="1600"] (Image: Renée Suen)[/caption]
Making the Queen West Sorbet cocktail, a slushy drink made using liquid nitrogen, Patron silver, Cointreau, coconut water and lemon juice. $19.
The space
The 70-seat room is geeked out with tech: there are four different outlets at every table to charge portable devices, and the bar top is crafted out of flat screens that play silent movies. A private room accommodating eight to 10 is available, and can be booked starting at $1,000 (that includes a custom menu).
[caption id="attachment_371058" align="aligncenter" width="1600"] (Images: Renée Suen)[/caption]
Here's the private room.
[caption id="attachment_371044" align="aligncenter" width="1600"] (Image: Renée Suen)[/caption]
Chef Ryan Wilson-Lall (left) with sous chef Justin Cleva.
[caption id="attachment_371055" align="aligncenter" width="1600"] (Image: Renée Suen)[/caption]){kind=link}