Location: Toronto, Canada
Address: 220 King Street West (2nd floor)
Type of Meal: Dinner
Overall mark - 8 out of 10
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Gastro World's Grading System
Address: 220 King Street West (2nd floor)
Type of Meal: Dinner
It’s about time Toronto has a
restaurant that serves upscale Mexican cuisine. Don’t get me wrong, I love
tacos, burritos and chips with guacamole. But, I’m also intrigued by what
authentic culinary creations Mexico has that don’t involve refried beans and
cheese. As it turns out, there’s plenty. Dishes tend to have a Spanish flare
augmented with a spicier kick.
Unlike their sister restaurant
downstairs, Los Colibris is not a tequila bar. Nonetheless, their cocktail list
still includes a variety of delicious sounding drinks. I started with the Zona
Rosa ($12) a beautifully presented hibiscus margarita. Despite its vibrant pink
colour and rimmed glass, it was thankfully not a sweet “girly” drink. Made with
Tromba white rum, flor de Jamaica (a hibiscus tea), basil, mint and lime juice
the cocktail was refreshing and light, great for the summer months.
Sharing the pulpo a la parrilla
($16) as an appetizer, it was a great start to the meal. Succulent pieces of
plump grilled octopus were served with a refreshing basil, jalapeno &
coriander oil sauce on the side. It was tender and meaty, tasting great by
itself or wrapped into a fresh warm corn tortilla. With four tortillas and
plenty of pieces of octopus, this is an excellent dish for sharing.
At first when the huachinango a
la veracruzana ($24) arrived I was a little nervous. Sitting on top of the red snapper were tons of green olives and capers – two ingredients
that are okay but I generally avoid. Little did I know that the spicy veracruz
sauce was one made with tomatoes, olive oil, capers and olives. After taking a
bite, I was pleasantly surprised as it was nicely balanced with salty, sweet
and spicy elements. The olives and capers must have been soaked to rid it of
the powerful briny taste. The sauce complimented the tender and flaky red
snapper quite nicely and was also delicious at flavouring the poblano rice.
Sitting near the open kitchen, we
were treated with the most intoxicating smells throughout our meal. Chef Elia
Herrera didn’t seem present during our visit, but someone else was at the helm
artfully plating the dishes in front of us. Many of the creations looked
delicious, so much so that a return visit may be warranted to try some of their
meatier offerings.
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Gastro World's Grading System
- Anything under 5 - I really disliked and will never go back
- 6 - decent restaurant but I likely won't return
- 7 - decent restaurant and I will likely return
- 8 - great restaurant that I'd be happy to recommend
- 9 - fantastic restaurant that I would love to visit regularly and highly recommend
- 10 - absolute perfection!
