A look at Yours Truly’s ambitious new 19-course tasting menu
A look at Yours Truly’s ambitious new 19-course tasting menu
(Images: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
Yours Truly, which opened last year on Ossington, made a name for its affordable yet ambitious set dinner menus, casual bar bites and crafted cocktails (all of which propelled it to the top of our list of 2012’s best new restaurants). But now they’re shaking things up. Following an expansion of the kitchen, Yours Truly is abandoning its popular bar menu and going tasting menu–only, with two options available. Chef Jeff Claudio tells us that the Yours Truly menu ($45) is structured much like the one at New York’s revered Eleven Madison Park, where diners choose one principal ingredient for each of the tasting menu’s four courses. But for adventursome diners (and those with a heartier appetite), the real draw is the new Carte Blanche menu ($85-$100, depending on ingredients used), a 19-plus-course saga of a meal that’s peppered with amuses, snacks and more substantial composed dishes. There are only a dozen carte blanche menus available each evening, so reserve ahead. Oh, and one thing that hasn’t changed: the plates are still served by the cooks, who are always eager to get into the minutiae of the preparation of each dish.
Check out the full tasting menu »
Read More
- 152228
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_intro2-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_intro2.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_intro2.jpg
- 656
- 391
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_intro2/
- jul12yourstruly_intro2
- 0
- 0
- 152147
- Course 20: fortune cookie. Cheeky petite fours that come with an actual fortune
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_31-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_31.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_31.jpg
- 624
- 416
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_31/
- jul12yourstruly_31
- 0
- 0
- 152146
- Course 19: cheese. Monforte’s Toscano (a hard sheep’s milk cheese) with preserved cherry tomatoes, a touch of chilli, fennel fronds and cracked black pepper
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_30-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_30.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_30.jpg
- 624
- 416
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_30/
- jul12yourstruly_30
- 0
- 0
- 152145
- Course 18B: berries. Seasonal berries (strawberries, raspberries, black and red currants) with lemon balm and speckles of frozen raspberries and elderflower cream
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_29-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_29.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_29.jpg
- 624
- 416
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_29/
- jul12yourstruly_29
- 0
- 0
- 152144
- Course 18A: spruce. A palate-cleansing meal closer that “tastes like Christmas,” with spruce ice cream, meringue, a log of cashew-chocolate ganache, apricot puree, all showered with brown butter powder and tender fresh spruce needles
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_28-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_28.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_28.jpg
- 624
- 416
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_28/
- jul12yourstruly_28
- 0
- 0
- 152143
- Course 17B: chicken. Whipped yogurt, carrot purée, garam masala foam and fennel fronds garnish this dish that’s composed mainly of Ontario heirloom carrots and a Chantecler chicken breast
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_27-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_27.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_27.jpg
- 624
- 416
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_27/
- jul12yourstruly_27
- 0
- 0
- 152142
- Course 17A: terroir. Seasonal Southern Ontario greens unfurled over ribbons of grilled zucchini and other raw root vegetables, a smoked carrot and garlic scapes. Streaks of arugula puree and garlic emulsion, coffee granules, rye crackers, edible flowers and currants add complexity to this tribute to the region
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_26-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_26.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_26.jpg
- 624
- 416
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_26/
- jul12yourstruly_26
- 0
- 0
- 152141
- Course 16B: trout. Charred garlic scapes and wild watercress shield a seared Kolapore Springs trout fillet, while lacy dehydrated bacon tuiles punch through the light course with smoky flavours
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_25-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_25.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_25.jpg
- 624
- 416
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_25/
- jul12yourstruly_25
- 0
- 0
- 152140
- Course 16A: bream. Steamed sea bream with sea lettuce, sweet peas, charred scallion and maitake mushrooms is finished with a warm and aromatic dashi-bonito oil broth poured tableside
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_24-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_24.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_24.jpg
- 624
- 416
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_24/
- jul12yourstruly_24
- 0
- 0
- 152139
- Course 15: inari salt cod. If the Yours Truly snack menu had a signature item, this was it. A blend of Japanese and Portuguese influences comes together as a chubby, fried tofu pouch filled with shredded salt cod and sushi rice stained with Furikake seasoning. The snack is finished with Kewpie mayonnaise and nori
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_23-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_23.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_23.jpg
- 416
- 624
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_23/
- jul12yourstruly_23
- 0
- 0
- 152138
- Course 14: egg. A take on tortilla de patatas where the diner is supposed to dig through the layers of potato foam, potato chips and a poached egg perfumed with truffled herb oil. The course is inspired by the lauded Spanish restaurant Arzak
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_22-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_22.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_22.jpg
- 624
- 416
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_22/
- jul12yourstruly_22
- 0
- 0
- 152137
- Course 13B: beef. A beautiful course consisting of diced 50-day-aged Cumbrae’s beef mixed with whipped anchovies and cracked wheat berries. On top, dollops of confit egg yolk (yellow), shallot cream (white) and herb-garlic puree (green) with tamarack needles
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_21-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_21.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_21.jpg
- 624
- 416
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_21/
- jul12yourstruly_21
- 0
- 0
- 152136
- Course 13A: cherries. Sour cherries in verjus mingle with a mix of Ontario herbs and greens, a molasses crumble and some cucumber granite over vodka cream
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_20-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_20.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_20.jpg
- 624
- 416
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_20/
- jul12yourstruly_20
- 0
- 0
- 152135
- Rivkah’s Gimlet ($15): Hendricks gin, St. Germain, Aperol, cucumber, lime and violet pearls
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_19-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_19.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_19.jpg
- 416
- 624
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_19/
- jul12yourstruly_19
- 0
- 0
- 152134
- Course 12: iced fish. A visual spectacle that featured sweet Banyuls wine vinegar–cured sashimi with preserved lemon and shaved foie gras, served over a landscape of ice and seaweed
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_18-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_18.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_18.jpg
- 624
- 416
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_18/
- jul12yourstruly_18
- 0
- 0
- 152133
- Course 11: verts. A vegetarian course composed entirely of green ingredients: cattails, compressed cucumber, celery, peppery nasturtium and salty sea plantain, seasoned with picked dill, spruce tips and a light dressing of dill oil and milk
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_17-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_17.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_17.jpg
- 624
- 416
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_17/
- jul12yourstruly_17
- 0
- 0
- 152132
- Course 10: bannock with jam. Deep-fried flat bread served with a pot of rhubarb jam and butter
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_16-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_16.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_16.jpg
- 624
- 416
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_16/
- jul12yourstruly_16
- 0
- 0
- 152131
- Course 10: bannock with jam. Deep-fried flat bread served with a pot of rhubarb jam and butter
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_15-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_15.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_15.jpg
- 624
- 416
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_15/
- jul12yourstruly_15
- 0
- 0
- 152130
- Course 9: freezie. Mildly tart currant verjus freezies acted as a palate cleanser
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_14-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_14.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_14.jpg
- 416
- 624
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_14/
- jul12yourstruly_14
- 0
- 0
- 152129
- The “truffles” made of falafel
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_13-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_13.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_13.jpg
- 624
- 416
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_13/
- jul12yourstruly_13
- 0
- 0
- 152128
- Course 8: falafel “truffle.” A whimsical two-bite snack that’s served with a tahini yogurt dip
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_12-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_12.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_12.jpg
- 624
- 416
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_12/
- jul12yourstruly_12
- 0
- 0
- 152127
- Course 7: animal crackers. Deep-fried bits including bubbly crunchy pork skin, chip-like fish skin, cracker-crisp fish fins and bones. The non-greasy lot was served with a chilli and shrimp vinaigrette seasoned with house-made sambal belacan
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_11-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_11.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_11.jpg
- 416
- 624
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_11/
- jul12yourstruly_11
- 0
- 0
- 152126
- Course 6: cured trout with Malabar spinach. Briny house-cured ocean trout over a buttermilk foam and a Malabar spinach leaf. The whole thing is topped with toasted panko breadcrumbs
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_10-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_10.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_10.jpg
- 624
- 416
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_10/
- jul12yourstruly_10
- 0
- 0
- 152125
- Course 5: gougères. An update of the classic French cheese puff, this savoury choux pastry is filled with homemade Boursin-like cheese
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_09-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_09.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_09.jpg
- 624
- 416
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_09/
- jul12yourstruly_09
- 0
- 0
- 152124
- Course 4: devilled eggs with sriracha. Light and fluffy devilled eggs dusted with Japanese furikake seasoning and a fiery dot of the popular sun-ripened chili sauce
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_08-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_08.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_08.jpg
- 624
- 416
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_08/
- jul12yourstruly_08
- 0
- 0
- 152123
- Course 3: The trout tartare buried under the horseradish
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_07-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_07.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_07.jpg
- 624
- 416
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_07/
- jul12yourstruly_07
- 0
- 0
- 152122
- Course 3: trout tartare with smoked horseradish. Diced trout was buried under a thick spread of smoked horseradish and crème fraiche; the snack was served with crisp nori sheets
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_06-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_06.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_06.jpg
- 624
- 416
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_06/
- jul12yourstruly_06
- 0
- 0
- 152121
- Course 2: Pickled daikon with roses. Pickled rose petals topped a cool bite of pickled daikon radish wrapped around a core of whipped honey and puffed wheat berries
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_05-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_05.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_05.jpg
- 624
- 416
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_05/
- jul12yourstruly_05
- 0
- 0
- 152120
- Course 1: Pampadum with tomato tartare. A savoury one-bite starter that featured fried lentil wafers topped with a bruschetta-like mix
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_04-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_04.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_04.jpg
- 624
- 416
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_04/
- jul12yourstruly_04
- 0
- 0
- 152119
- Brandywine ($12): gin, yellow Chartreuse, marigold, lemon and sparkling wine<br />John Candy ($12): rye, maple, ginger, lemon and bitters
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_03-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_03.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_03.jpg
- 624
- 416
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_03/
- jul12yourstruly_03
- 0
- 0
- 152118
- The grid for the four-course Yours Truly menu is inspired by New York’s Eleven Madison Park
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_02-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_02.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_02.jpg
- 624
- 416
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_02/
- jul12yourstruly_02
- 0
- 0
- 152117
- Carte Blanche menu. At this point in time only 12 are available per evening, via reservation. You should allot at least three-and-a-half hours for the 19-plus-course feast
- (Image: Renée Suen)
- Yours Truly Carte Blanche
- Yours Truly Carte Blanche
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_01-96x96.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_01.jpg
- https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_01.jpg
- 624
- 416
- https://torontolife.com/food/yours-truly-carte-blanche/slide/jul12yourstruly_01/
- jul12yourstruly_01
- 0
- 0
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/yours-truly-carte-blanche/&title=A look at Yours Truly’s ambitious new 19-course tasting menu&picture=https://torontolife.com/wp-content/uploads/2012/07/jul12YoursTruly_intro2-624x371.jpg&description=[caption id="attachment_152228" align="aligncenter" width="656"] (Images: Renée Suen)[/caption]
Yours Truly, which opened last year on Ossington, made a name for its affordable yet ambitious set dinner menus, casual bar bites and crafted cocktails (all of which propelled it to the top of our list of 2012’s best new restaurants). But now they’re shaking things up. Following an expansion of the kitchen, Yours Truly is abandoning its popular bar menu and going tasting menu–only, with two options available. Chef Jeff Claudio tells us that the Yours Truly menu ($45) is structured much like the one at New York’s revered Eleven Madison Park, where diners choose one principal ingredient for each of the tasting menu’s four courses. But for adventursome diners (and those with a heartier appetite), the real draw is the new Carte Blanche menu ($85-$100, depending on ingredients used), a 19-plus-course saga of a meal that’s peppered with amuses, snacks and more substantial composed dishes. There are only a dozen carte blanche menus available each evening, so reserve ahead. Oh, and one thing that hasn’t changed: the plates are still served by the cooks, who are always eager to get into the minutiae of the preparation of each dish.
Check out the full tasting menu »
[gallery order="DESC" columns="6"]){kind=link}
It seems like chefs these days are focusing more on presentation and forgetting TASTE!… learn how to cook real food Jeff. Anyone can put fortune cookie on a plate or make deviled eggs with siracha. I am from the middle east, if i come for dinner and the falafels don’t taste right i will teach you….I understand they look like truffles, but falafel and truffles have nothing to do with each other. I would use the same truffle idea and hide them between dried grape leaves which are COMMON in middle east and make it look as falafel truffles being digged up!
Next we will have 38 course menus .. and then 67 courses…and then …
Less is more.
Remember the “drum solo” from many a mid-seventies rock album? This is the culinary equivalent; an onanistic exercise giving pleasure to the “chef’ but hardly to the guest. The precious menu is annoying not intriguing and the thought of someone visiting my table 19 times during my meal to wax poetic about their creations is not appealing at all. What if I wanted to talk to my date and not to the chef? I am a foodie and a former wine dierctor in Toronto and at the risk of sounding arrogant even I couldn’t pull off this pretentious nonsense. I would suggest the obvious; far fewer courses and make each spectacular and substantial. Then I’d be “wowed” and thrilled to be visited a few times by the chef while still having time to enjoy the company of my guests.
This concept is an embarrassment to the foodie community. The lighting in this restaurant is way too dim for me to take good photos for my blog (which I might add has 72 unique visitors per month).
We foodies are a proud and industrious people. It almost feels like chef’s are mocking our undisputed contribution to human kind.
I’m from the middle west (Sioux Falls to be exact) and if that freezie didn’t taste right, I’d give the entire kitchen a half nelson. Putting the freezie on a piece of wood makes no sense. I would’ve put inside a miniature 7-11 made of lego!
Hunger pangs struck with their 4-course $45 menu. So this is the solution? Charge more and put 19 teaspoons of food on my plate? Good grief.
I’m lonely. Thank GOD for the internet.
sounds like several of the above comments come from the same person, trying to be different people. Your style of complaining looks so obviously similar. Try this place before you knock it.. the food is interesting, creative and delicious! I do agree about still being hungry after the 4 course menu though.. the serving sizes need to be bigger (at least for the main!) :(