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Origin Restaurant Review: Claudio Aprile is the chef and owner of Origin, located in a renovated old Toronto building. The space includes exposed brick, post-industrial light fixtures, wood floors and floor-to-ceiling windows. The lounge bar area has black leather furniture with bright color and statement art on the walls. 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. Spanish octopus is full-flavored with grilled bread and salsa verde, while tuna salad features spicy ponzu dressing and buttery avocado. 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. Those with a passion for dessert will like the Origin chocolate crunch bar with toasted meringue and crème fraîche 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.