EatinEatOut : Fall 2013
88 WWW.EATINEATOUT.CA Woods, located in the former Colborne Lane space in Toronto, is exemplary of farm-to-table dining with items such as the succulent wild Digby scallops served atop a bed of parsnip purée, with corned beef cheeks and maple-mustard vinaigrette. Bruce Woods, chef turned restauraunteur is a fabulous host as he entrusts Anthony Davis in the kitchen. Each plate is beautifully presented and is almost too pretty to eat (but too delicious not to). Davis' pièce de resistance, the seared Québec foie gras is a feast both for the eyes and for the appetite, served on a bed of purple potato, bacon and Saskatoon berry compote. The menu is a compilation of chefs Bruce Woods and Anthony Davis' "greatest hits" from their stints at some of the city's best restaurants. If Monet and Alton Brown were ever to collaborate together, they'd probably come up with a dish similar to the Raspberry "Macaronnade" with raspberries in textures and a parfait of Mascarpone and basil ice cream topped with a raspberry tuille. Woods restaurant & Bar 45 colborne Street Toronto, on 416.214.9918 open Monday-Saturday reservations recommended. Woods Toronto Meet Yvonne Tsui, the author of th3hungrycat. It’s a ‘must blog to visit’ if you want a great overview of where to eat in Toronto.