Teeming with originality, other restaurateurs will keep a close eye on Colborne. With Aprile's culinary line-up, the untamed vivant aesthetics, and the hyperactive crowd that fills the room, the needle flickers between grandiose and self-effacing - in part because the restaurant takes itself sooo relentlessly, livewire, music-pumping seriously. Still, it's fun to get caught up in the operatic dizziness of it all. Colborne Lane is undeniably enough to mobilize the pulse of the local diner. – D. E.
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 AT A GLANCE
Colborne Lane
45 Colborne Street, Toronto, ON
416-368-9009
Global
Downtown
Venue:
Restaurant, Lounge
Hours:
Mon. to Sun.: 5:00pm until close Sat. and Sun. : 10:00am - 3:00pm
Price Range:
$$$ (Within Reach)
Payment:
Master Card, Visa, American Express
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THE BUZZ
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IN THE AREA
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32 Reader Reviews | I don't have anything against Colborne Lane, but I never find it as satisfying as most of the other restaurants. I'm adventurous when it comes to food, but Colborne Land always seems just a little too El Bulli wannabe.
1. Frank Lewis's Review :: November 30, 2008 Frank Lewis's Rating: 2 Stars |
My wife and I went to Colborne Lane on Sept 20th. We almost did not go due to the reviews on this site. We love Tasting menus (Perigee 2x, Auberge, etc.) and wanted to do another for her birthday. Colborne was our backup since we could not get into Splendido.
I spoke to a friends friend who swore by Colborne, so we decided to stick with it.
Bottom line - one of the best meals I have ever had in my life. The 10 course blind tasting menu was incredible. The creativity was incredible. The tastes were incredible. As an example, the intermezzo had a dash of "Pop Rocks" that had an amazing impact on your tongue with each bite.
We didn't love the chocolate lollipop or the dessert trio (they were ok), but everything else was perfect.
The wine pairings were a great value at $59. They must have brought 8 glasses at least.
On the negative side - our reservation was for 7. I confirmed it on Friday. When we got there they had it written down for 6. I was freaked out that they would ask us to leave since we were going to be there for a long time. The manager came over, brought two glasses of champagne and told us to take as long as we liked. Disaster averted.
I imagine that the complaints on this site are due to perhaps readers having their first experience with this type of fine dining.
If you are used to spending $200+ at a steakhouse and having them roll you out, you will not like this place. If you want to leave full, having tasted some of the best food and drink you ever had (and spending $400+ for the tasting menu with wines), you will love this place.
One of the best meals I have ever had, easily.
2. Anonymous's Review :: September 22, 2008 Anonymous's Rating: 4 Stars |
Had the 10-course tasting menu, which was absolutely phenomenal. The Cod was incedible. The service was ok, but not very friendly. The atmosphere was great, loved the Commute Home designed space. Expensive, but worth it.
3. Deebs's Review :: July 04, 2008 Deebs's Rating: 4 Stars |
Jan 12th 2008 - we made a bad choice when we made reservations at Colborne Lane.
My husband and 4 of our friends didn't enjoy their BAD service (it took them over 45 min to sit us...we had reservation), tiny overpriced food (yes the cod wasn't bad...but you can get the same if not better in many Toronto restaurants) and MICE running under our table. Yes, you heard me correct....4 mice run under our table. When we pointed that to our server, he made a bad joke then told us that we shouldn't make a big deal, all restaurants have mice. We dine weekly in nice restaurants, I have never seen mice.
In my opinion, this restaurant is overrated....if you want amazing food, great service you should go to LEE or Susur.
4. Anonymous's Review :: January 14, 2008 |
Jan 12th 2008 - we made a bad choice when we made reservations at Colborne Lane.
My husband and 4 of our friends didn't enjoy their BAD service (it took them over 45 min to sit us...we had reservation), tiny overpriced food (yes the cod wasn't bad...but you can get the same if not better in many Toronto restaurants) and MICE running under our table. Yes, you heard me correct....4 mice run under our table. When we pointed that to our server, he made a bad joke then told us that we shouldn't make a big deal, all restaurants have mice. We dine weekly in nice restaurants, I have never seen mice.
In my opinion, this restaurant is overrated....if you want amazing food, great service you should go to LEE or Susur.
5. Anastasia Browne's Review :: January 14, 2008 Anastasia Browne's Rating: 1 Stars |
I have no problem with paying for a dining experince, whether it's for the atmosphere, vibe, or hopefully the food. I must say I've never been so disapointed with the later as I was when dinning at Colorne Lane. I don't know what shocked me more, the bland taste experince or the portion size or lack there of. I knew we were introuble when our waiter recomded that we order 2 appetizers each. Dinning is suppose to be a satisfying and memorial experience. I won't forget this experince for a long time. Charge me more and save me the trip to McDonalds on the way home.
6. Anonymous's Review :: December 05, 2007 |
I have no problem with paying for a dining experince, whether it's for the atmosphere, vibe, or hopefully the food. I must say I've never been so disapointed with the later as I was when dinning at Colorne Lane. I don't know what shocked me more, the bland taste experince or the portion size or lack there of. I knew we were introuble when our waiter recomded that we order 2 appetizers each. Dinning is suppose to be a satisfying and memorial experience. I won't forget this experince for a long time. Charge me more and save me the trip to McDonalds on the way home.
7. Dr. Robert Feeley's Review :: December 03, 2007 Dr. Robert Feeley's Rating: 1 Stars |
What started out as a wonderful meal and experience, ended with shear dismay by the words of the host, "This is the part of my job that I hate the most, but I'm going to have to ask you to leave now." We sat down at 7:10 pm to enjoy what we expected to be an experience. Forty minutes later we were served our before dinner cocktails. We were advised on 3-4 plates. Three of our 4 ordered 4 dishes. While each plate was incredibly flavourful and well presented we were unable to hear or understand the waiters as they spoke quietly and too quickly. Desert was the signature icecream prepared at the table. It was nice but hard to appreciate at $20/person. Literally less than 5 minutes after the cheque was placed on the table after desert the host proceeded to ask for us to leave. We were shocked and stunned. There was no applology, embarrassement or even an offer to move us to the bar. Upon leaving my husband politely told him of our shock and dismay, having dined at many high end restaurants and never experiencing this. His response was that the restaurant had 2 seating (we were not told of this when the reservation was booked) and that we had been alotted 2 hours. When my husband tried to speak with him furhter he accused us of disrespecting him by not allowing him to continue to speak. We indicated that at over $600 for dinner for 4 we would not be coming back. His response "Well there are plently of other people that will..."
8. Anonymous's Review :: November 27, 2007 |
What started out as a wonderful meal and experience, ended with shear dismay by the words of the host, "This is the part of my job that I hate the most, but I'm going to have to ask you to leave now." We sat down at 7:10 pm to enjoy what we expected to be an experience. Forty minutes later we were served our before dinner cocktails. We were advised on 3-4 plates. Three of our 4 ordered 4 dishes. While each plate was incredibly flavourful and well presented we were unable to hear or understand the waiters as they spoke quietly and too quickly. Desert was the signature icecream prepared at the table. It was nice but hard to appreciate at $20/person. Literally less than 5 minutes after the cheque was placed on the table after desert the host proceeded to ask for us to leave. We were shocked and stunned. There was no applology, embarrassement or even an offer to move us to the bar. Upon leaving my husband politely told him of our shock and dismay, having dined at many high end restaurants and never experiencing this. His response was that the restaurant had 2 seating (we were not told of this when the reservation was booked) and that we had been alotted 2 hours. When my husband tried to speak with him furhter he accused us of disrespecting him by not allowing him to continue to speak. We indicated that at over $600 for dinner for 4 we would not be coming back. His response "Well there are plently of other people that will..."
9. Dr. Kimberly Geisler's Review :: November 26, 2007 Dr. Kimberly Geisler's Rating: 1 Stars |
Probably the most over-rated restaurant I have been in for 5 years. The portions are so small as to barely hit the taste buds. The waiter was condescending and unfriendly. The atmosphere was jangly and loud. The prices were outrageous for the quantity of the food received.
All in all just the place for Torontonions with more money then common sense. Won't be back here - ever!
10. Anonymous's Review :: September 22, 2007 |
Probably the most over-rated restaurant I have been in for 5 years. The portions are so small as to barely hit the taste buds. The waiter was condescending and unfriendly. The atmosphere was jangly and loud. The prices were outrageous for the quantity of the food received.
All in all just the place for Torontonions with more money then common sense. Won't be back here - ever!
11. Michael Applin's Review :: September 22, 2007 Michael Applin's Rating: 2 Stars |
Last night,July 13th, we dined at Colborne Lane, as we celebrated our 25th wedding anniversary. It was the absolute perfect choice.The atmosphere, food presentation, taste and textures were excellent. The staff were attentive, knowledgeable, and professional.
The tuna sashimi, and fried squid, shrimp and rock chicken and halibut are a must order. The Halibut is was a small portion of incredible flavour. The portion sizes are smaller than traditional plate sizes, but we followed our servers direction on number of dishes and found that he was completely on the mark. He also ensured that the taste order flowed in a manner that continued to build and impress.
I would rank, this restaurant as one of the top in the city. Our other favs are Susur, Rain and Xacutti and now Colborne Lane.
12. Allen Nightingale's Review :: July 13, 2007 Allen Nightingale's Rating: 4 Stars |
Claudio and Hanif hit it just right in this ultra chic incredibly well placed dining spot. The atmosphere is sexy just like that wonderful chef.
Enjoy a full meal or sit at the bar for one course. Colborne Lane is undoubtedly a very welcome addition to Colborne Street, nestled between pubs and a yoga studio. Portions are petite so don't expect to fill up on a single course. However, the ingrediants are fresh, unique and finally- CREATIVE!
If nothing else...you MUST go for dessert after enjoying a show at one of the local theaters.
13. Anonymous's Review :: May 02, 2007 |
Claudio and Hanif hit it just right in this ultra chic incredibly well placed dining spot. The atmosphere is sexy just like that wonderful chef.
Enjoy a full meal or sit at the bar for one course. Colborne Lane is undoubtedly a very welcome addition to Colborne Street, nestled between pubs and a yoga studio. Portions are petite so don't expect to fill up on a single course. However, the ingrediants are fresh, unique and finally- CREATIVE!
If nothing else...you MUST go for dessert after enjoying a show at one of the local theaters.
14. WAT's Review :: May 01, 2007 WAT's Rating: 4 Stars |
Haven't been to the new Colborne Lane, but I wonder if anyone out there knows if the former Cafe du Marche has moved to a new location?
I miss the best gateaux basques and pain au chocolat ever!!
15. Anonymous's Review :: April 05, 2007 |
Maybe they're too busy picking up all the press they've been receiving, but my second visit was not better than my first and I'd swear the plates have gotten even smaller. I mean so crazy small that when the plate is put down in front of you, whether you want to or not, you laugh. That's probably why everyone in the room was laughing a lot. Especially people who ordered the risotto cake, they would be definitely laughing the hardest.
16. Anonymous's Review :: April 05, 2007 |
Maybe they're too busy picking up all the press they've been receiving, but my second visit was not better than my first and I'd swear the plates have gotten even smaller. I mean so crazy small that when the plate is put down in front of you, whether you want to or not, you laugh. That's probably why everyone in the room was laughing a lot. Especially people who ordered the risotto cake, they would be definitely laughing the hardest.
17. L. Weitzman's Review :: April 05, 2007 L. Weitzman's Rating: 2 Stars |
A couple of the comments I have read above are unbalanced and I guess you just can't please everyone. I dont think Claudio Aprile claimed that he invented molecular gastronomy, also "The tuna was tough because it was not cut on the bias"...hahahahha... thats quite amusing. It sounds disctinctly as though the author might have omitted his/her dentures that particular evening :)
Rating: 4
18. Anonymous's Review :: April 02, 2007 |
A couple of the comments I have read above are unbalanced and I guess you just can't please everyone. I dont think Claudio Aprile claimed that he invented molecular gastronomy, also "The tuna was tough because it was not cut on the bias"...hahahahha... thats quite amusing. It sounds disctinctly as though the author might have omitted his/her dentures that particular evening :)
19. Grazor's Review :: April 02, 2007 Grazor's Rating: 4 Stars |
If you admit to spending time with Ferran Adria and learning his techniques, how can that be seen as claiming those techniques as your own. I am willing to bet that Mr. Aprile does not recycle items from menus of any of the celebrated chefs you mentioned, but instead uses similar techniques and concepts in the kitchen.
Additionally, we should be delighted to have someone employing these methods, and giving us the opportunity to experience this type of culinary art in Toronto. WD50 is one of a handful of restaurants employing molecular gastronomy in Chicago, and one would only hope that due to Claudio Aprile's fearless attempt to introduce this cuisine to Toronto, we may too soon enjoy this type of cooking at several restaurants around the city.
On a side note, most of the items I have tried at Colborne Lane employ hints of molecular gastronomy incorporated with regular cooking, allowing the portions to remain reasonable in terms of size and cost. To truly appreciate this technique, and enjoy a variety of new dishes, I would suggest giving the tasting menu a try. Though as I am hesitant to experience such food in a celebrated chef's former restaurant, no longer being afforded his supervision over the very items he created, I would be hesitant to try this at Senses (even though I have enjoyed this cuisine when Claudio Aprile was there), and am looking forward to the opening of the Chef's Table at Colborne Lane.
20. Anonymous's Review :: March 26, 2007 |
Heston Blumenthal of The Fat Duck, Wylie Dufresne of WD 50 and of course, Ferran Adria of Il Bulli were (and are) the originals pioneers to this food concept. To regurgitate this style and concept of food, and claim it as your own, is the great rock 'n roll swindle. The emporer Cladio has no clothes.
21. Anonymous's Review :: March 26, 2007 |
If you admit to spending time with Ferran Adria and learning his techniques, how can that be seen as claiming those techniques as your own. I am willing to bet that Mr. Aprile does not recycle items from menus of any of the celebrated chefs you mentioned, but instead uses similar techniques and concepts in the kitchen.
Additionally, we should be delighted to have someone employing these methods, and giving us the opportunity to experience this type of culinary art in Toronto. WD50 is one of a handful of restaurants employing molecular gastronomy in Chicago, and one would only hope that due to Claudio Aprile's fearless attempt to introduce this cuisine to Toronto, we may too soon enjoy this type of cooking at several restaurants around the city.
On a side note, most of the items I have tried at Colborne Lane employ hints of molecular gastronomy incorporated with regular cooking, allowing the portions to remain reasonable in terms of size and cost. To truly appreciate this technique, and enjoy a variety of new dishes, I would suggest giving the tasting menu a try. Though as I am hesitant to experience such food in a celebrated chef's former restaurant, no longer being afforded his supervision over the very items he created, I would be hesitant to try this at Senses (even though I have enjoyed this cuisine when Claudio Aprile was there), and am looking forward to the opening of the Chef's Table at Colborne Lane.
22. Molecular Gastronome's Review :: March 26, 2007 Molecular Gastronome's Rating: 4 Stars |
Heston Blumenthal of The Fat Duck, Wylie Dufresne of WD 50 and of course, Ferran Adria of Il Bulli were (and are) the originals pioneers to this food concept. To regurgitate this style and concept of food, and claim it as your own, is the great rock 'n roll swindle. The emporer Cladio has no clothes.
23. Toronto Scene's Review :: March 25, 2007 Toronto Scene's Rating: 2 Stars |
Dropped in the other eve, Wow! Graciously greeted. Superb seating. Sorry cannot agree with other poster's bad comments. If food is cold, send it back! But we loved the food and great value for $$. Would love to know what OP meant by gimmicky? Good food, good bevies, superb service. As for OP and cooking with different ingredients? Give me a break dude. If you want to tell the chef how to cook, cook at home! Colborne Lane Chef Claudio is a master in the kitchen and we are already booked to go back this week. You guys really do not know what you are missing... give it another try for you will not be disappointed. Or go to MacDonald's! :)
Rating: 4
24. Anonymous's Review :: March 21, 2007 |
What can I say. We have been to Colborne Lane 3 times since it opened. Simply superb. From the fare, to the atmosphere, the service ... all top notch. Chef Claudio outdoes himself. He was superb at Sen5es and I think he is even better now than ever. Looking forward to being "regulars" at Colborne Lane!
25. Anonymous's Review :: March 20, 2007 |
Dropped in the other eve, Wow! Graciously greeted. Superb seating. Sorry cannot agree with other poster's bad comments. If food is cold, send it back! But we loved the food and great value for $$. Would love to know what OP meant by gimmicky? Good food, good bevies, superb service. As for OP and cooking with different ingredients? Give me a break dude. If you want to tell the chef how to cook, cook at home! Colborne Lane Chef Claudio is a master in the kitchen and we are already booked to go back this week. You guys really do not know what you are missing... give it another try for you will not be disappointed. Or go to MacDonald's! :)
26. DownTown Guy's Review :: March 20, 2007 DownTown Guy's Rating: 4 Stars |
Lol, there is no dairy in Mayonaisse! Its oil and eggs! Next time go to a place which is not about the food. Claudio is one of the cities best Chefs. Bravo!
27. Anonymous's Review :: March 19, 2007 |
Been to Colborne lane once, and I probably won't go back. The food was okay a little cold not worth the $$. THe place is too gimmicky!!
28. Anonymous's Review :: March 16, 2007 |
Been to Colborne lane once, and I probably won't go back. The food was okay a little cold not worth the $$. THe place is too gimmicky!!
29. Nobu's Review :: March 16, 2007 Nobu's Rating: 2 Stars |
Don't believe the Hype! The food presentation and techniques were interesting. The tuna was improperly cut with the bias, rather than against, resulting in a tough piece of sushi. Unfortunately, the chef is not very accomodating to food allergies (lactose) and many of our original picks on the menu could not be modified. The staff was not very knowledgeable about the ingredients in the dishes. Worse yet, the staff did not communicate food allergies to each other so we received many dishes that we ate, under the assumption that there was no dairy, when in fact the dishes were filled with mayonnaise and butter (all hidden). What this suggests is an assembly line kitchen with very little thought put into the preferences of different diners. In a cosmopolitan city like Toronto, one would expect an acclaimed chef to be able to shift gears and deal with accomodating its paying customers. The truly great chefs in this City are not only accomodating, they appear to thrive and relish the opportunity to maintain the integrity of a dish by making slight modifications to accomodate for health issues(see Susur Lee, Guy Rubino, Pat Riley, David Lee as examples). After all, is it really that hard to cook something without butter or milk?
30. Anonymous's Review :: March 15, 2007 |
Don't believe the Hype! The food presentation and techniques were interesting. The tuna was improperly cut with the bias, rather than against, resulting in a tough piece of sushi. Unfortunately, the chef is not very accomodating to food allergies (lactose) and many of our original picks on the menu could not be modified. The staff was not very knowledgeable about the ingredients in the dishes. Worse yet, the staff did not communicate food allergies to each other so we received many dishes that we ate, under the assumption that there was no dairy, when in fact the dishes were filled with mayonnaise and butter (all hidden). What this suggests is an assembly line kitchen with very little thought put into the preferences of different diners. In a cosmopolitan city like Toronto, one would expect an acclaimed chef to be able to shift gears and deal with accomodating its paying customers. The truly great chefs in this City are not only accomodating, they appear to thrive and relish the opportunity to maintain the integrity of a dish by making slight modifications to accomodate for health issues(see Susur Lee, Guy Rubino, Pat Riley, David Lee as examples). After all, is it really that hard to cook something without butter or milk?
31. X-man's Review :: March 14, 2007 X-man's Rating: 2 Stars |
What can I say. We have been to Colborne Lane 3 times since it opened. Simply superb. From the fare, to the atmosphere, the service ... all top notch. Chef Claudio outdoes himself. He was superb at Sen5es and I think he is even better now than ever. Looking forward to being "regulars" at Colborne Lane!
32. Bob's Review :: March 05, 2007 Bob's Rating: 4 Stars |
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 45 Colborne Street, Toronto, ON |
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