Introducing: Dandylion, a modern bistro on Queen West from former Centro chef Jay Carter
(Image: Renée Suen)
Name: Dandylion
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.
299345 <b>Dandylion’</b>s entrance at 1198 Queen West, just east of Gladstone. (Image: Renée Suen) Introducing: Dandylion https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-16-200x200.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-16.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-16.jpg 1000 667 [] https://torontolife.com/food/dandylion-toronto-restaurants/slide/dandylion-toronto-restaurants-16/ dandylion-toronto-restaurants-16 0 0
(Image: Renée Suen)
299347 Rustic details (exposed brick, wooden shelves) give the space a cozy feel. “I want it to be super chill. I don’t want it to be a stuffy place,” says Carter. https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-14-200x200.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-14.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-14.jpg 1000 667 [] https://torontolife.com/food/dandylion-toronto-restaurants/slide/dandylion-toronto-restaurants-14/ dandylion-toronto-restaurants-14 0 0
299360 The restaurant’s name, Dandylion, was inspired by this inscribed piece of wood that Carter found attached to a galvanized metal tray. https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-01-200x200.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-01.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-01.jpg 1000 667 [] https://torontolife.com/food/dandylion-toronto-restaurants/slide/dandylion-toronto-restaurants-01/ dandylion-toronto-restaurants-01 0 0
299346 Vintage cutlery molds at the hostess stand. https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-15-200x200.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-15.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-15.jpg 1000 667 [] https://torontolife.com/food/dandylion-toronto-restaurants/slide/dandylion-toronto-restaurants-15/ dandylion-toronto-restaurants-15 0 0
299350 The house-baked bread is free. “I want it to be old-school,” says Carter. “When you sit down, you’re welcomed with water and bread.” https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-11-200x200.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-11.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-11.jpg 1000 667 [] https://torontolife.com/food/dandylion-toronto-restaurants/slide/dandylion-toronto-restaurants-11/ dandylion-toronto-restaurants-11 0 0
299354 Vinegar-poached mackerel sits in a pool of onion cream. It’s topped with shaved horseradish ($16). https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-07-200x200.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-07.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-07.jpg 1000 667 [] https://torontolife.com/food/dandylion-toronto-restaurants/slide/dandylion-toronto-restaurants-07/ dandylion-toronto-restaurants-07 0 0
299352 In this simple salad, persimmons are topped with sprouted black lentils and spinach ($13). https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-09-200x200.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-09.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-09.jpg 1000 667 [] https://torontolife.com/food/dandylion-toronto-restaurants/slide/dandylion-toronto-restaurants-09/ dandylion-toronto-restaurants-09 0 0
299356 The daily special when we visited was a poached monkfish filet with capers and turnips (MP). https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-05-200x200.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-05.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-05.jpg 1000 667 [] https://torontolife.com/food/dandylion-toronto-restaurants/slide/dandylion-toronto-restaurants-05/ dandylion-toronto-restaurants-05 0 0
299353 Confit chicken is paired with celery root and topped with brioche crumbs ($16). https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-08-200x200.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-08.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-08.jpg 1000 667 [] https://torontolife.com/food/dandylion-toronto-restaurants/slide/dandylion-toronto-restaurants-08/ dandylion-toronto-restaurants-08 0 0
299355 The eggs in this dish are cooked sous-vide, paired with mushrooms and topped with a “savoury granola” made with crunchy puffed grains ($19). https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-06-200x200.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-06.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-06.jpg 1000 667 [] https://torontolife.com/food/dandylion-toronto-restaurants/slide/dandylion-toronto-restaurants-06/ dandylion-toronto-restaurants-06 0 0
299357 A seared bavette is simply presented with caramelized shallots and a few grinds of black pepper ($22). https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-04-200x200.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-04.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-04.jpg 1000 667 [] https://torontolife.com/food/dandylion-toronto-restaurants/slide/dandylion-toronto-restaurants-04/ dandylion-toronto-restaurants-04 0 0
299358 A miniature walnut tea cake is served with a drizzle of crème fraiche ($8). https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-03-200x200.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-03.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-03.jpg 1000 667 [] https://torontolife.com/food/dandylion-toronto-restaurants/slide/dandylion-toronto-restaurants-03/ dandylion-toronto-restaurants-03 0 0
299348 The wine list was developed by front of house manager <b>Susan Beckett,</b> while the debut beer list was created with the help of <b>Bar Isabel’</b>s <b>Guy Rawlings.</b> https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-13-200x200.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-13.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-13.jpg 1000 667 [] https://torontolife.com/food/dandylion-toronto-restaurants/slide/dandylion-toronto-restaurants-13/ dandylion-toronto-restaurants-13 0 0
299349 Along with beer and wine, the restaurant serves a daily kombucha ($5). https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-12-200x200.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-12.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-12.jpg 667 1000 [] https://torontolife.com/food/dandylion-toronto-restaurants/slide/dandylion-toronto-restaurants-12/ dandylion-toronto-restaurants-12 0 0
299351 The kitchen at work. https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-10-200x200.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-10.jpg https://torontolife.com/wp-content/uploads/2014/11/dandylion-toronto-restaurants-10.jpg 1000 667 [] https://torontolife.com/food/dandylion-toronto-restaurants/slide/dandylion-toronto-restaurants-10/ dandylion-toronto-restaurants-10 0 0
Wonderful food, service, and atmosphere—dishes fresh, delicious, subtle; surprising without shouting. Highly recommended.
Hi Sir/Ma’am,
i love south indian vegetarian Dosas although i am a Canadian and one place me and all my friends recommend is Guru Lukshmi Dosa restaurant in Mississauga .They are at 7070 saint Barbara Blvd.unit 50 Mississauga On L5W0E6
They have been in business since 2003 i think but the food is Authentic and i believe the owners do all the cooking just to keep the tradition and quality.The interior is good although sometimes due to the heavy crowd the poor staffs are bullied by the customers (Haha) but i recommend do reserve your table specially on friday and week ends to avoid disappointment,i think this fantastic restaurant should appear in your prestigious magazine to guide your readers to top places .But i see some not so good places have appeared in your magazine but compared to these guys they are nowhere near them.
Thanking you
Truly
Rick Nash
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