What’s on the menu at La Banane, Brandon Olsen’s fancy, French-inspired restaurant on Ossington
More on Brandon Olsen
Name: La Banane
Neighbourhood: Trinity Bellwoods
Contact: 227 Ossington Ave., 416-551-6263, labanane.ca, @labananeresto
Previously: The Saint
Owners: Bradon Olsen (CXBO, Bar Isabel, The Black Hoof) in partnership with King Street Food Company
Chef: Brandon Olsen and Basilio Pesce (Biff’s, Porzia, Cheese Boutique)
The food
A smattering of classic French dishes, like a fluffy omelette, as well as some with Olsen’s own twists, including his take on liver and onions. “This is the food that I want to eat,” Olsen says. “I want to be here for the next 25 years.” For dessert: the “Ziggy Stardust Disco Egg,” a chocolate egg embedded with apricots, ancho chilies and coffee beans, and filled with hand-rolled Peruvian dark chocolate truffles. The limited-availability creation from Olsen’s CXBO line is like a Kinder Egg for grown-ups.
The drinks
Besides wine, beer and cider, head bartender Christopher Weaver (Momofuku, Skin and Bones) mixes up revamped classic cocktails and house specialities, which will always include a banana-based number (currently it’s La Banane Royale made with dark rum, banana, cream and egg). Also on the drink menu: low-proof and virgin cocktails.
The space
The 80-seat restaurant is split into three areas: a front “garden” room with marble tables and booth seating, a “brasserie” with a raw bar and snazzy banquettes, and the rear salon. Each area is decorated with brass finishes, original artwork and antiques, like vintage glassware, from Olsen’s own collection.
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Name: La Banane
Neighbourhood: Trinity Bellwoods
Contact: 227 Ossington Ave., 416-551-6263, labanane.ca, @labananeresto
Previously: The Saint
Owners: Bradon Olsen (CXBO, Bar Isabel, The Black Hoof) in partnership with King Street Food Company
Chef: Brandon Olsen and Basilio Pesce (Biff's, Porzia, Cheese Boutique)
The food
A smattering of classic French dishes, like a fluffy omelette, as well as some with Olsen’s own twists, including his take on liver and onions. "This is the food that I want to eat," Olsen says. "I want to be here for the next 25 years." For dessert: the "Ziggy Stardust Disco Egg," a chocolate egg embedded with apricots, ancho chilies and coffee beans, and filled with hand-rolled Peruvian dark chocolate truffles. The limited-availability creation from Olsen's CXBO line is like a Kinder Egg for grown-ups.
[caption id="attachment_409847" align="aligncenter" width="1593"] Shrimp cocktail, with gulf shrimp from Honest Weight. $18.[/caption]
[caption id="attachment_409840" align="aligncenter" width="1593"] Plump mussels from Honest Weight marinated in an espelette pepper vinaigrette. $14.[/caption]
[caption id="attachment_409841" align="aligncenter" width="1593"] A classic French omelette with a shower of fine herbs. $15. (For an extra $80 they'll throw in 30 grams of caviar.)[/caption]
[caption id="attachment_409838" align="aligncenter" width="1593"] Liver and onions: chicken liver mousse with cippolini onions and hen of the woods mushrooms. $15.[/caption]
[caption id="attachment_409833" align="aligncenter" width="1593"] Duck breast with charred endive and jus. $28.[/caption]
[caption id="attachment_409834" align="aligncenter" width="1593"] Another shot of the duck, mid-jus drizzle.[/caption]
[caption id="attachment_409836" align="aligncenter" width="1593"] The stunning European sea bass en croute is first presented at the table, then taken back to the kitchen where it's portioned and sided with zucchini. It's finished tableside with a drizzle of yuzu beurre monté. $32.[/caption]
[caption id="attachment_409845" align="aligncenter" width="1593"] The raw bar is stocked with shellfish, much of it from Honest Weight and Hooked. Market-price seafood towers are also available.[/caption]
[caption id="attachment_409846" align="aligncenter" width="1593"] Here's a closer look.[/caption]
The drinks
Besides wine, beer and cider, head bartender Christopher Weaver (Momofuku, Skin and Bones) mixes up revamped classic cocktails and house specialities, which will always include a banana-based number (currently it’s La Banane Royale made with dark rum, banana, cream and egg). Also on the drink menu: low-proof and virgin cocktails.
[caption id="attachment_409832" align="aligncenter" width="1593"] The Charlie Chaplin, one of Olsen’s favourite classics, uses sloe gin, cherry liqueur and lime juice. $14.[/caption]
[caption id="attachment_409839" align="aligncenter" width="1593"] The Maestro: white rum, Lillet Blanc, green Chartreuse and lime juice. $13.[/caption]
[caption id="attachment_409843" align="aligncenter" width="1593"] Piña colada: rum, pineapple, coconut, milk. $14.[/caption]
[caption id="attachment_409828" align="aligncenter" width="1593"] The Bambú: Pacharan with amontillado and fino sherries. $12.[/caption]
[caption id="attachment_409831" align="aligncenter" width="1593"] Weaver mixes up a Bambú.[/caption]
The space
The 80-seat restaurant is split into three areas: a front “garden” room with marble tables and booth seating, a “brasserie” with a raw bar and snazzy banquettes, and the rear salon. Each area is decorated with brass finishes, original artwork and antiques, like vintage glassware, from Olsen's own collection.
[caption id="attachment_409827" align="aligncenter" width="1593"] Olsen and Keenlyside loaned art pieces from their own collection, including this pair of Douglas Couplands and one by Talia Shipman in the back dining room.[/caption]){kind=link}