DaNico Restaurant: A Culinary Journey by Michelin Star Chef Daniele Corona

DaNico Restaurant: A Culinary Journey by Michelin Star Chef Daniele Corona

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(此文為英文版食記評價文,欲看中文版部落格請點以下連結🔗 / This post is in English, for the Chinese review, please click on the link below🔗:)

https://fashionecstasy.com/danico-canting-meishi-qiji-denglu-duolunduo

Toronto‘s vibrant culinary scene has an exciting addition that will delight food enthusiasts and elevate the city’s dining experience to new heights. Fashion Ecstasy was fortunate to attend the VIP Preview of the Liberty Group’s DaNico Restaurant, which is poised to become a gastronomic sensation, showcasing a fusion of flavours, artistry, and a commitment to culinary excellence.

DaNico is not just another restaurant; it’s a culinary journey by Michelin Star Chef Daniele Corona of Don Alfonso 1890. The menu consists of modern Italian cuisine combining it with Asian influences. The eight-course tasting menu is produced with premium ingredients and served in one-of-a-kind dishes. The tasting menu costs $225 per person, but it’s also available as a 3-course prix fixe with options at $150, and wine pairings can be added for an additional $120.00. DaNico is home to more than 3,000 bottles of curated wines. The restaurant is home to 60 seats. The space is designed by Liberty Group’s VP and Creative Director Nadia Di Donato and features vaulted 30-foot ceilings, a chef’s table, an open kitchen, and Versace ceramics.

The menu at DaNico is a testament to Chef Daniele Corona’s talents. We sampled a variety of dishes including:

    • Tartelletta al Prezzemolo, Wagyu, Lagoustine Tartare, Acadian Sturgeon Caviar
    • Cannolo Sicillano with Bufala Burrata D’andria, Kama Toro Tuna and Fresh Wasabi
    • Italy in a Bite
    • Royal Miyagi Oyster with Lemon Foam
    • Lobster in Tempura with Orange Mayonnaise
    • Zucchini Flowers Ripleni with Ricotta, Smoked Mozzarella Cheese, and Anchovies
    • Micro Tortellini Stuffed with Ontario Lamb Braised in Barbera Wine, Carmelized Red Onion, Smoked Eel and Fresh Mint
    • Mezze Maniche Pasta with Pomodorini Datterino, Parmigiano Reggiano and Basilico

 

Dessert was Coccole Finali: Hazelnut Eclair, Canele and Amaro Nonino Macaron

The featured cocktails were Aperol Spritz, Classic Negroni and Paloma.

Each dish we tasted was a masterpiece, carefully crafted to showcase the finest seasonal ingredients. The menu is a celebration of both culinary traditions, with unexpected and delightful flavour combinations that are sure to surprise and satisfy. It is all supremely delicious.

With its unique blend of Italian and Asian cuisine, DaNico is poised to become a great culinary landmark in Toronto.

Below is a review of each dish we sampled:

  • Tartelletta al Prezzemolo, Wagyu, Langoustine Tartare, Acadian Sturgeon Caviar

This dish is a harmonious blend of flavours and textures. The tartelletta, a delicate pastry shell, is filled with a tantalizing mixture of Wagyu beef, langoustine tartare, and Acadian sturgeon caviar. The combination of the rich, marbled beef, the sweet and succulent langoustine, and the briny pop of the caviar creates a symphony of flavours that dance on the palate.
Cannolo Sicillano with Bufala Burrata D’andria, Kama Toro Tuna and Fresh Wasabi
This dish takes the traditional Sicilian cannolo and gives it a modern twist. Instead of the usual sweet filling, DaNico’s cannolo is filled with creamy bufala burrata from D’andria, a renowned cheese producer in Italy. The burrata is paired with Kama Toro tuna, a prized cut known for its rich, fatty flavour that melts in the mouth, and topped with a dollop of fresh wasabi. The result is a delightful marriage of creamy, cheesy goodness with the delicate umami of the tuna and the subtle heat of the wasabi.

  • Italy in a Bite

Italy in a Bite is a playful dish that pays homage to the flavours of Italy in a set of four tableware. Placed elegantly at the lower left corner is a plate adorned with three delectable bites: the rigatoni carbonara, a fried and filled pasta with a delicate carbonara sauce enhanced by Tuscan pecorino; the cannolo Siciliano, a savoury pastry shell infused with squid-ink, stuffed with kama toro tuna and imported buffalo mozzarella; and the langoustine tartare accompanied by creamy Acadian sturgeon caviar. Captured in the background is the Tarbouriech oyster, a richly flavoured mollusk topped with lemon foam and candied cucumber – a unique twist on the traditional mignonette. Adjacent to it is the baccalà mantecato cappuccino, a flavorful sip of rehydrated salt cod blended with Taggiasca olives and olive oil, finished with a briny salt cod foam and adorned with tonburi (vegan caviar). And lastly, Corona’s rendition of a Caprese salad – a vibrant tomato gel filled with mozzarella, garnished with shaved parm and micro basil.

  • Royal Miyagi Oyster with Lemon Foam

The Royal Miyagi Oyster with Lemon Foam is a true delight for seafood lovers. The oyster is plump and briny, with a delicate white sugar sweetness with a light brine finish and earthy organic undertones. Enhanced by the airy lemon foam, the combination of flavours and textures creates a refreshing and elegant dish that showcases the natural beauty of the oyster. As you take your first bite, the oyster’s briny oceanic notes mingle with the foam’s zesty, refreshing essence. It is a delightful contrast that dances on the palate.
The presentation of the dish is as impressive as its taste. The oyster is delicately nestled in its shell, adorned with a dollop of lemon foam and a sprinkle of finely chopped herbs. The vibrant colours and artistic arrangement make it a feast for the eyes.

  • Lobster in Tempura with Orange Mayonnaise

This dish takes the classic combination of lobster and tempura to new heights. The lobster is lightly battered and fried to perfection, resulting in a crispy exterior that gives way to tender, succulent meat. It is served with a zesty orange mayonnaise, adding a citrusy kick to the dish. The contrast between the crunchy tempura, the juicy lobster, and the tangy mayo creates a symphony of satisfying and indulgent flavours.

  • Zucchini Flowers Ripleni with Ricotta, Smoked Mozzarella Cheese and Anchovies

This extraordinary culinary creation embodies the very essence of Mediterranean cuisine, skillfully blending the delicate nature of zucchini flowers, the velvety texture of ricotta, and the delightful savoriness of anchovies. The result is a harmonious medley of flavours that will transport your taste buds to a symphony of culinary delight.
The Zucchini Flowers Ripieni with Ricotta, Smoked Mozzarella Cheese, and Anchovies is a remarkable culinary creation that perfectly balances flavours and textures. This dish is a true delight for food enthusiasts and those seeking a distinctive and memorable dining experience.
The star ingredient, the zucchini flowers, takes center stage with their delicate and vibrant appearance. Carefully chosen, these edible blossoms are filled with a delightful mixture of creamy ricotta, smoky mozzarella cheese, and savoury anchovies. The filling is skillfully crafted to create a harmonious blend of flavours that enhances the natural sweetness of the zucchini flowers.
The contrast between the soft and creamy filling and the delicate crispness of the zucchini flowers offers a delightful textural experience. Each bite reveals a burst of flavours that dance on the palate, with the cheeses’ richness perfectly complementing the anchovies’ subtle saltiness.
The presentation of the dish is a work of art. The zucchini flowers are arranged elegantly on the plate, their vibrant yellow petals intricately folded to showcase the tantalizing filling. Often adorned with fresh herbs or a drizzle of olive oil, the dish exudes freshness and visual appeal.

  • Micro Tortellini Stuffed with Ontario Lamb Braised in Barbera Wine, Caramelized Red Onion, Smoked Eel and Fresh Mint

The Micro Tortellini Stuffed with Ontario Lamb Braised in Barbera Wine, Caramelized Red Onion, Smoked Eel, and Fresh Mint is seriously impressive! This dish is on a whole other level, and it’s clear that the chef knows their stuff.
The micro tortellini are little bites of pasta filled with tender Ontario lamb cooked in Barbera wine. The lamb is so juicy and flavorful that it melts in your mouth, And the wine adds extra depth to the lamb. The caramelized red onion brings the unexpected dish a sweet and smoky flavour. It’s a flavour explosion in your mouth. And they even added smoked eel. The eel adds this unique smoky taste that complements the lamb well.
The fresh mint is like a breath of fresh air in the dish. The mint brings a cool and refreshing vibe that balances out all the rich flavours. Plus, it adds a pop of green that makes the whole dish look super fancy.
The presentation of this dish is top-notch. The way they arrange the micro tortellini on the plate is artistic. It’s almost too pretty to eat but irresistible. Every bite is a flavour explosion. The mix of lamb, onion, eel, and mint is just chef‘s kiss perfection.
Whether you’re a fan of Italian food or love trying new and fancy dishes, you’ve got to try the Micro Tortellini Stuffed with Ontario Lamb Braised in Barbera Wine, Caramelized Red Onion, Smoked Eel, and Fresh Mint.

  • Mezze Maniche Pasta with Pomodorini Datterino, Parmigiano Reggiano and Basilico

The mezze maniche pasta is perfectly cooked to al dente, with a satisfying chewiness that pairs perfectly with the other ingredients. It’s the ideal shape for holding onto the rich sauce and capturing all the flavours in each bite.
The dish’s star is the pomodorini datterino sweet and juicy cherry tomatoes. They burst with flavour in your mouth, adding a vibrant and refreshing element to the plate. The tomatoes are cooked into a luscious sauce that coats every strand of pasta, creating a harmonious blend of sweet and savoury.
The Parmigiano Reggiano is the perfect finishing touch. It’s grated over the pasta, creating a creamy and nutty flavour that enhances the overall taste experience. The cheese adds a richness and depth that takes the dish to another level. The fresh basil leaves are torn and scattered over the pasta, infusing each bite with a fragrant and herbaceous note. It adds a pop of colour and freshness
Dessert was Coccole Finali: Hazelnut Eclair, Canele and Amaro Nonino Macaron
Cocktail highlights include the Aperol Spritz, Negroni, and Paloma.

Culinary Innovation and Sustainability

DaNico drives innovation daily, from experimenting with ingredients to pioneering new flavours, influencing Toronto’s culinary landscape. Sustainability is also crucial, sourcing local, seasonal ingredients and supporting eco-conscious practices.

A New Culinary Landmark for Toronto

With its inventive fusion cuisine, sustainability commitment, and culinary excellence, DaNico is set to become a landmark destination. Whether you’re a foodie seeking a singular experience or an adventurous eater looking for new flavours, DaNico exceeds expectations. Visit this vibrant new restaurant for a culinary journey like none other in Toronto.

(photos by Mala Chatargun)

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