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Origin Restaurant Review: Chef-owner Claudio Aprile’s Origin, located in a renovated old Toronto building, is all exposed brick, post-industrial light fixtures, wood floors and floor-to-ceiling windows with vistas of St. James Cathedral and Church Street. The lounge bar area to one side has cool black leather furniture with bright color on the walls and statement art. Foodies will want to sit at the counter (built from 120-year-old reclaimed wood) to watch the cooks in action up close. Music is loud, and the pace is speedy. Food is tapas-style and pan-world. Bay scallop ceviche is a fresh mix of lime, mango purée and coconut with crunchy banana chips, while chorizo and manchego croquettes pair with smoky mayo. From the mozzarella bar, try the bufala served with honey, pear, pine nuts and rosemary oil. Miso-glazed black cod in a mushroom broth is a winner, as is the Bangkok beef salad with nam jim dressing. Sweet-tooths will like the dulce de leche with lemon sponge cake and raspberries and the Origin chocolate crunch bar with toasted meringue and orange ice cream. The wine list is limited, and BYO is not allowed. Cocktails are the better choice --- go for the Old Spice, made from cedar-steeped rye and grapefruit bitters, or the Maple Sour, a bourbon, Meyer lemon and maple syrup concoction.