Fodor's Expert Review Colborne Lane

Claudio Aprile, recognized as one of the most innovative chefs in Canada, proves that he is more than just a master of kitchen pyrotechnics and liquid nitrogen in his fun and funky domain, housed in a modern room with whitewashed walls and raw, industrial beams. Choose four or five delicious and complex dishes from a list of several on the à la carte menu, like arctic char with butter-poached lobster, beluga lentils, and braised leeks; or enjoy a 10-course dining-room tasting menu that includes seven savory courses and three desserts. A 15-course chef's table tasting menu is also available, served only at an enclosed, semiprivate table in the kitchen.