There’s exciting things brewin’ in the kitchen at ONYX (5680 Spring Garden): A new chef de cuisine, Eric Lee, started working his magic at the restaurant about a month ago. Lee’s worked at acclaimed restaurants in both Toronto and the Bahamas. ONYX’s former head chef, Darcy Brown, is now practising his craft at the Waterfront Warehouse, also owned by ONYX parent company the RCR Hospitality Group. Lee was chosen to step in to fill Brown’s shoes because of his impressive resume and his enthusiasm, says Shannon Bruhm, VP of operations for RCR. And, since ONYX is small and changes most of its menu every two weeks, it’s a great place for up-and-coming chefs to experiment, points out Bruhm. “If you’re a chef who’s looking for a challenge, then certainly a place to work where you can have an impact on the food you’re presenting.” Watch for new, surprising dishes from Lee every time ONYX re-does its menu---he’s expressed interest in using “different seafoods and game that aren’t generally locally available,” says Bruhm. “It’s nice, if you’re going out, to experience things that you might not necessarily make at home.” On this week’s menu: seared kampachi (Hawaiian yellowfin tuna) served with black truffles and spuma potatoes. Hey, I make that at home all the time. (With my imaginary spatula.) Call 428-5680 for reservations.

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