Review: Dandylion brings intricate, Scandinavian-influenced dishes to Queen West
1198 Queen St. W., 647-464-9100
Jay Carter spent a decade cooking under Susur and two years as exec chef at Centro before striking out on his own. His dad helped renovate a former bar into a cramped but elegantly understated room of polished concrete, softly lit marble tables, and exposed heritage brick that shows the ghostly traces of long-gone beams and staircases. His first menu is only nine items long and betrays a Scandinavian influence, like a salad of smoked trout, oniony cream, dill, microgreens and salty pops of roe, or cubes of confit chicken under a crunchy blanket of toasted rye. Not all of his experiments succeed: a daily special of white fish is perfectly poached but overpowered by a zealous dusting of smoked paprika. Orange zest and a puddle of crème fraiche elevates a humble walnut tea cake into the sublime.
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