More details emerge about Bent, the new restaurant from the Bent-Lee clan
While the initial hoped-for launch date of Christmas 2011 has come and gone (like every single other hoped-for launch date in the history of the restaurant industry), the new project from Susur Lee and his sons Levi and Kai Bent-Lee is coming along nicely. The restaurant, we’re told, will be called Bent, after Susur’s wife, Brenda Bent, who designed the interior (given the family’s restaurant naming history, with Susur, Lee and Madeline’s, this leaves the names Brenda, Kai, Levi, Jet and Bent-Lee available for future projects). Levi will be in charge of the restaurant’s operations, Kai will run the bar, which will focus on sake, and Susur, naturally, will be in charge of the kitchen, whose menu will apparently prominently feature ceviche. If things go according to schedule, Bent should be open for business in about four weeks.
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/susur-lee-bent/&title=More details emerge about Bent, the new restaurant from the Bent-Lee clan&picture=https://torontolife.com/wp-content/uploads/2012/05/bent.jpg&description=[caption id="attachment_137327" align="alignright" width="320" caption="The future home of Bent at 777 Dundas St. W."][/caption]
While the initial hoped-for launch date of Christmas 2011 has come and gone (like every single other hoped-for launch date in the history of the restaurant industry), the new project from Susur Lee and his sons Levi and Kai Bent-Lee is coming along nicely. The restaurant, we’re told, will be called Bent, after Susur’s wife, Brenda Bent, who designed the interior (given the family’s restaurant naming history, with Susur, Lee and Madeline’s, this leaves the names Brenda, Kai, Levi, Jet and Bent-Lee available for future projects). Levi will be in charge of the restaurant’s operations, Kai will run the bar, which will focus on sake, and Susur, naturally, will be in charge of the kitchen, whose menu will apparently prominently feature ceviche. If things go according to schedule, Bent should be open for business in about four weeks.){kind=link}
What did the restaurant critics of New York tell Susur when he tried to invade their culinary scene? They told him to get bent!
He’s a loser. Good riddance to his crappy food and self-important attitude. The guy was too busy trying to be a celebrity to actually pay attention to his restaurant. That’s a pretty familiar tune these days, isn’t it?
oh people…why the hating?
Susur’s gotta be one of the best chefs anywhere; pretty sure he’s respected by his peers for the most part. he might have attitude (lots of checfs do!) but he’s earned the right to have some.
the guy is talented, no question.
I try in Susur before…a little bit expensive, but worth.
Good Chef.
Susur’s food is exciting for the provincial palates of most Canadians but lacks focus and refinement for the more sophisticated clientele one finds in NYC.
Susur is hands down one of the best chefs in Toronto & the world. His creativity & dedication to food is impeccable. I’ve tried Susur, Madellaines & Lee and loved them all. So Susur had a tugh time in New York, there’s a shocker. NYC has great eats, but there is a big nose up snobbiness that gets in the way when it comes to providing good food & a fun eating environment. “jg” & “BG011” good riddance to both of you. We don’t need crap attitudes and bitterness in our great city and toward our renowned chefs. I for one, can’t wait to try the next rendition of the Lee family family enterprise. As well, Susur really laid it to those stuck up chefs when he smacked down Bobby Flay on Iron Chef. See you at Bent soon.
A pretty constructive comment Eli, but:
“NYC has great eats, but there is a big nose up snobbiness that gets in the way when it comes to providing good food & a fun eating environment”.
Is really beyond me. Absolutely makes no sense.
What intrigued me about Susur and his work was its originality, not just the dish, the whole package. He plays by his rules and not the restaurant industry ones. Thats what made him a success.
I am concerned when I look at the SUSUR LEE website. I don’t see it anymore. Bent is already looking like its name sounds.
Introduce TO to fine dining and play by your own rules again, forget the Celebrity BS because thats what it is. Your a chef not a brand.
Toronto needs to be on the map. I’m tired of taking a flight every time I need to seriously enjoy gastronomy .
I get bent double laughing at all the critical comments made about anything diffierent. Thius Susurs forte….he is different and his food,(most importantly)is totally unusual. Have followed this chef since his first days and he has managed to continue upwards and onwards.
Waiting to visit Bent and to enjoy another spectacular meal
Toronto simply does not support high-end dining. The few who need more than the “burgers, chicken & salmon” menus you will need to go elsewhere. Chef’s in TO are financially circumcised by their patrons.