Introducing: Parlor Foods & Co., a rustic Canadian restaurant and cocktail lounge on King West
Introducing: Parlor Foods & Co., a rustic Canadian restaurant and cocktail lounge on King West
Name: Parlor Foods & Co
Contact Info: 333 King St. W., 416-596-0004, parlorfoods.com, @parlorfoods
Neighbourhood: King West
Co-owners and chefs: Jason D’Anna and Brett Howson
The Food: Parlor’s comfort dishes are punched up with distinctly Canadian additions, like a swipe of pure maple syrup on a simple charcuterie platter, or ribbons of cold-smoked sockeye salmon in an elegant Nicoise with creme fraiche and pickled beans. Adventurous carnivores may appreciate the unconventional proteins on offer, including sweetbreads (disguised as chicken wings) and horse, which is served raw and paired with a roasted bone-marrow luge.
The Drinks: Former Hawthorne and Cowbell chef Mark Cutrara curated Parlor’s Ontario-heavy wine list and craft beer selection. The cocktail list includes patriotic creations like The Beavertail, a mix of rye, smoked maple and citrus.
The Place: D’Anna and Howson describe Parlor’s decor as “hosier-chic.” Between the high-top barnboard tables and the burlap sacks covering the ceiling, it looks like a cross between a King West lounge and a rustic Muskoka cabin.
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- <strong>Parlor Foods </strong>is located at 333 King West, in the space that used to be occupied by <strong>Paese.</strong>
- (Image: Gizelle Lau)
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- Nothing says Canadiana like a bunch of logs.
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- The entire ceiling is, inexplicably, plastered with recycled burlap sacks.
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- The smoked salmon Niçoise is packed with veggies, including caper berries and pickled beans ($21).
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- True to its name, the "Horse and Bones" includes both horse tartare and a roasted bone marrow luge ($24). It's served with garlic toast and salt.
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- The beef short ribs are served over a white-bean purée with pearl onions and smoked bacon ($22).
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- Corn-sumach ice cream can be ordered on its own ($5), or with a plate of cookies ($9).
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- The Beavertail blends Lot 40 rye, smoked maple, citrus, egg whites and bitters. It's bruléed on top with a blowtorch ($14.25).
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- Another cocktail, the Smoke The Sky, starts off with a smokey infusion.
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- The finished product contains sage-infused tequila and maraschino liqueur ($14.25).
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- Chefs <strong>Brett Howson, Jason d’Anna</strong> and <strong>William Serre. </strong><br />
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 and horse, which is served raw and paired with a roasted bone-marrow luge.
The Drinks: Former Hawthorne and Cowbell chef Mark Cutrara curated Parlor's Ontario-heavy wine list and craft beer selection. The cocktail list includes patriotic creations like The Beavertail, a mix of rye, smoked maple and citrus.
The Place: D'Anna and Howson describe Parlor's decor as "hosier-chic." Between the high-top barnboard tables and the burlap sacks covering the ceiling, it looks like a cross between a King West lounge and a rustic Muskoka cabin.
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I’m surprised this doesn’t mention that there may actually be a restaurant worth eating at on Restaurant Row?
I’m surprised that Toronto Life finally put some focus on restaurants West of Yonge Street. You hardly ever see them mention anything that isn’t in the East.
If this is canadian fare, they spelled parlour wrong…
They are serving horse? Do they know how they are slaughtered? Disgusting, I will not be visiting.
Great, as long as you don’t bother the people who don’t care or enjoy the taste of horsemeat.
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