valon shares many of the qualities of a successful love affair; it's plenty serious about the right things but has wicked fun with others. It's stark and elegant, bright and comfortable. If you're here for Dinner with a capital D, plan to spend big money, feel serious, and eat well.

The room is stark, clean and simple, with table setting nicely spaced. Large windows along one wall look out toward CN towerville, the ledges set with fresh bouquets of red roses. Simple clean design hints are the soulful remnants of the building's past when it was occupied by One of One. This tiny, romantic room sits proudly in the centre of clubland.

Chris McDonald is the chef/owner here, and holds tight reign on all goings on. And it shows; A Muscovy duck breast has a heady intense taste of porcini mushrooms and caramelized onions, wood-grilled sardines and steam-smoked Atlantic salmon. A classic infrastructure - big protein, big sauce, and a starch, flavours reflecting a confidence with global ingredients.

Start with the wood-grilled sardines or the Jerusalem artichoke soup, working up to the exotic crisp fried calves brains. Try one of the chef-selected four-course dinners, and look for that unadulterated treat that shows up from time to time.

Discreet waiters hover about, and the food, although not showcasey, always beyond pleasing. In fact, food here is the culinary equivalent of Neitzche; intense, and way over our heads. Even the service goes above and beyond, with waiters timing up your meal starting with our petite amuse gueule.

The gastronomic menu includes six courses for $85. - and the ingredients are rich. Make no mistake, this is pure expense account dining. So, prepare yourselves for a bill and a half!

Upshot: t he rainy view through the panes offers a charming view of Hooters



Readers Reviews

“Wowed' & not disappointed
Karen Brooks, T.O.
11/09/01
As a food/wine connoisseur that has been extremely blessed to have dined at some of the top restaurants in the world, I came expecting to be 'Wowed' & was not disappointed. The service was impeccable for the most part, the ambiance was spectacular & the food presentation / taste was creative & delicious. The amuse courses served up were fun & provided lively discourse at our table. The appetizers at our table ranked amongst the finest presentation I have ever seen anywhere. My main course of lamb chops were superb & the Syrah complimented it divinely. For dessert, the souffles were heaven in the mouth & I was thankful that I saved a sip of the wine to enhance the experience. The entire staff went out of their way to make the experience, a birthday celebration, very special & personal. They even thought of my wonderful Dalmatian with a whimsically prepared doggy bag suitable for a doggy with impeccable tastes! Only some slightly minor nuances keep Avalon a smidgen below luminary dining establishments like French Laundry in my book, but overall this was certainly in my Top 5 Dining Experiences. I will certainly return.


Turbot or something
Arthur Trenton, Toronto, ON
10/20/01
As on our visit to The Fifth the following night, we were disappointed after a tremendous buildup for Avalon. We loved the decor, which some find too austere, and agree the doting/condescending service staff can be a little excessive. At least we weren't forced into a multi-course tasting menu, like The Fifth requires. We began with the greatest openmindedness, but as the evening progressed-- very slowly-- we were disappointed in the lack of "wow" and impatient to leave. My veal entree was very flavorful, but my wife's fish - Turbot or something was a weird clash of ingredients. And our fois gras soufflé turned to disdain as it arrived as nothing more inventive than a bowl of sauce. I can't believe one reviewer here gave it 4 stars after being served "very overcooked monkfish and a poorly selected cheese course." Even the "cute" bathroom sinks are a little silly, after all.