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Edulis Restaurant Toronto Reviews
Unbelievable food
How can a broth capture the smell of the sea? How can a single fresh pea evoke a symphony of tastes ? At Edulis, the broth on which a showcased ingredient sits is an equal partner in delivering flavour. As in a good marriage , each is distinct offering its own special essence, yet together they become more, enhancing one another. The JohnDory exemplifies, rendered more taste- full by the prawn mousse sandwiched between the fish’s layers. And its broth that holds the sweetest slivers of New Walla onions, and the delectable porcini mushrooms 🍄 🟫 works in concert to make this dish unforgettable. That’s the thing at Edulis. The freshness of produce such as an oyster shucked in the morning , a raw Hakurei turnip deliciously sweet rolled in toasted seeds are treats in deed for the senses as you discern sour, sweet, smooth, fragrant, crunchy …
I'm in Toronto visiting and a friend got us a table at
I'm in Toronto visiting and a friend got us a table at Edulis. We were all very excited since it's so hard to get a table here. The space is laid back and comfortable. Our server, Andres, was absolutely lovely. The food, however, fell flat. The jamon supplement was delicious, the first courses were tasty, but nothing amazing. The final course was rabbit, and it was awful. The morel mushrooms were delicious, but the rest of the dish was hard to eat, hence I left most of it on the plate. I had the peaches with tangerine ice cream dessert, and it was delicious, but I think it was canned peaches. They were tasty, but definitely had a preserved texture to them. I would not go back here, and I have no idea why it's so hyped up. I feel bad when the staff was so nice, but I also feel bad for patrons paying for a very expensive meal that had minimal flavor and was not enjoyable. Also dinner was 5 hours; that's just insane and unnecessary.
I celebrated my birthday dinner here at Edulis.
Reservations are fairly challenging to get, but compared to a lot of US restaurants, it was a piece of cake. It took about 40 seconds to sell out all reservations for the month of August, so there was enough time for me to book a 6:30pm dinner reservation, instead of scrambling for ANY feasible timeslot in some US Michelin stars that book out in less than 5 seconds. All you need is confidence in the exact time and date you want to book, and chances are, it is available on reservation drop. I really loved the food here, but it was also the longest dinner in my life, clocking in at 5 hours, which honestly was tiring and it could've been faster. We started with some amuse bouche like the anchovy pincho which features ingredients like olives that I am not particularly fond of, but I nonetheless enjoyed it. There was also lobster mushroom potato that is fairly creamy and the charred eggplant with dill, which featured a flaky, buttery pastry. After that comes 6 savory courses. Bluefin Tuna - flown in, something they don't typically offer. The bluefin tuna had zero toughness - it was so easy to eat and just a simple cutting with a fork did the trip to cut into smaller pieces to consume. So smooth. Blue Goose Farm Tomato with Shrimp - tomato is a gel-like consistency which was strange but somehow works. The shrimp was fairly solid Nova Scotia Scallop - also very fresh and the caviar paired well with the seemingly creamy sauce Charcoal Grilled Bluefin Tuna Belly - nice charcoal flavor and the tuna meat is fairly smooth, though not as tender as the first course Skate with Butifarra Stuffed Pasta Shell - pasta was overcooked. Cool concept and quite creative though, but it didn't work. The skate as a standalone was excellent though Wood Roasted Dry Aged Squab - fairly good but a bit on the drier side. I love the chanterelle mushrooms in the dish. Dessert was NOT included which sucks since the dinner is already relatively pricey in Canadian standards. We paid an extra 22CAD for their Baba au Rhum, which is quite boozy but hidden from the syrup added. Presentation was okay as it looks like a slice of bread, but it was a hearty pound cake with rhum syrup that was really good. That was satiating and filling. Service is excellent as water refills were present. I just wished the food came out faster since this could have been able to fit into a 2-3 hour meal instead of endlessly dragging on to the 5 hour mark. We did take our time, but there are 15-20 minutes of waiting in between most courses that we would've liked to just spend eating.
Great Restaurant
Great food, great service, great experience
Reconnecting with a number of long-standing, avid foodie friends, at this ‘super-hard-to-book‘ Michelin 1*
A near record, five hours long lunch of good food, Sunday-only, ‘half-price‘ wine, fond memories and great conversation! Our Luncheon menu consists of these array of creative, well composed but not overly sophisticated, tasty ‘ communal ‘ dishes that utilize the best of fresh local ingredients: - Japanese Milk-bread, House Churned Butter - Floretto Cauliflower fritter, Green Sauce - PEI ‘500 lbs’ Bluefin Tuna, Various Cucumbers, Basil - Costata zucchini Salad, Zucchini Blossoms, Pistachio Ranch Dressing - Pate en Croute of Duck and Foie Gras - Charcoal Grilled White Nectarines, Walnuts, Mint, Water Buffalo Yogurt - Artisan TomatoeS, Gibanica, Tomato Vinaigrette - BC Manila Clams, New Potatoes, Marinera Sauce - Light Sussex Chicken, New Onions, Peas and carrots - Cheese plate of aged French Comte and Spanish Manchego - Cherry and Almond Bakewell Tart, Fig Leaf Ice Cream In addition, we added a can of ‘ Charcoal grilled Newfoundland Razor Clams ‘ house made Conservas and some Jamon croquettes to create our own Amuse Bouche! For wine pairing we choose the following: - J.M.Sohler 2018 Rose Cremant D’Alsace ( Pinot Noir ) - Falkenstein ‘Herrenberg‘, Mosel, 2021 Spätlese Feinherb ( Riesling ) - Suertes del Marques ‘Vidonia’ 2021 ( Palomino ) Our chosen wines, with characteristics of fresh, fruity and crisp, to floral and off-dry to full body and minerally, covered a vast spectrum and did a great job in pairing and complimenting all our dishes to near perfection Overall a tasty and enjoyable meal. However, a number of dishes featured on the same menu have similar tangy and/or green sauces rendering experience a bit monotonous. Expect more from a Michelin 1*!
One of the finest in the country!
Simply the best! Service was extraordinary, as was the Sommelier , as was the food. Five star all the way!
Had the chance to finally check out Edulis after hearing so
Had the chance to finally check out Edulis after hearing so many amazing things about it. Took me about 2 months to secure reservation, so make sure you're on the ball with dates and times in mind once reservations open up. Any hesitation, chances are... you'll lose your spot. The food was good, service was amazing. Our server, Philip is the best of the best. Very attentive and knowledgeable. Explained every dish and provided insight into what the chefs vision for the dish was. The food was really good, however I have to be honest, it didn't wow us to warrant 5 stars. I'd say 4.5. Seabream, Snow Crab, Scallops, Halibut Cheek and Clams, Lobster was amazing. Stuff Squid and the chicken was a miss for us, despite still being a very interesting way of using the protein. These 2 things were the only items during our experience that didn't hit the mark, other than that, it was a great meal at one of the top restaurants in Canada.
Disappointed that such a highly rated restaurant with
Disappointed that such a highly rated restaurant with talented chefs refuse to handle as allergy as common as shellfish. I would think chefs are trained to handle allergies, but Edulis refuses to serve.
Honestly such an experience.
I've personally never tried to book reservations here before, but I've heard they go really quick. They have a release date for the upcoming month or so and you have to have reserve the date before anyone else does. Luckily, our friends were able to secure us a spot for a Friday night. It's a very cute and intimate restaurant. I would say maybe 20-30 people could fit in here. Inside is candle lit, making it a great spot for a date (or to enjoy by yourself). They only have one seating per table per night, which is why it's probably so hard to book. It made it more special and unique because we didn't feel rushed and we could just enjoy our company, take our time eating the phenomenal food and ask whatever questions we had. The menu was also personalized with our names on it - such a nice touch! The food itself was amazing. Each dish tasted so fresh and we loved that a lot of the seafood was sourced in Canada and the other ingredients from Ontario farms. The food was so good that it made us like and appreciate things we don't usually like (that's when you know it's really good)! Even though the food was incredible, the star of the show for me was the bread. Oh my goodness. I probably had two whole loaves to myself, not even exaggerating. It was sooo good with the butter they had, and they just kept refilling the loaf every time we finished one. I honestly wanted to bring some home. Price wise, it seems pricier than other restaurants but you don't tip on top. So it's pretty comparable given the quality of food and service. Next time, we will try the lunch menu as we've heard good things about it too, and it's supposed to be a different vibe. Overall, this actually ties the #1 spot for us for fine dining restaurants in Toronto!
Connect with users posting reservations for Edulis Restaurant Toronto
AppointmentTrader is a community-driven platform where users can exchange their reservations or leverage their personal relationships with Edulis Restaurant Toronto. Buyers can make informed decisions using automated seller ratings, which reflect past transactions and reliability.
Each posting on AppointmentTrader shows you which user submitted it and along with that provides a trackrecord of that user which indicates how much experience
the user has and how many percent of their transactions resulted in them issuing a refund.
If there is no user posting that fits your schedule, you can bid on your preferred time.
Let's say Peter has a great morning and decides to take his three friends to Edulis Restaurant Toronto at 6 PM the same day.
He checks the restaurant's website and sees that no reservations are available. He then looks at the Edulis Restaurant Toronto page on AppointmentTrader, but finds that there are no user postings either.
That's where the community-driven bid process comes in.
Peter can place a bid on AppointmentTrader, which serves as a reward for any community member who chooses to work on securing the reservation. AT then notifies experienced users who may be able to help.
Step-by-Step Process
1.) Setting a Reward (Bid)
* AppointmentTrader uses historical data to recommend a reasonable reward amount for securing a reservation - let's say $100.
* Peter really wants to go, so he increases the bid (or reward) to $200.
* At this stage, the reservation does not exist yet.
2.) A Community User Picks Up the Bid
* MaternalRecord73, an experienced AT user, has a strong track record of successfully securing reservations and low refund requests, they receive a notification about Peter's bid.
* MaternalRecord73 picks up the bid, meaning they will now work on securing the reservation.
* Peter can now talk to MaternalRecord73 for any questions Peter may have as MaternalRecord73 user fills the bid.
3.) Finding the Reservation
* MaternalRecord73 now uses their connections at Edulis Restaurant Toronto to secure the table.
* If they successfully get the 6 PM table for four, Peter receives a confirmation that the reservation has been secured.
* If MaternalRecord73 fails to secure the reservation, the bid is returned to the pool so another user can try.
4.) Payment & Protection
* Once the reservation is secured, MaternalRecord73 receives the $200 reward which is credited to MaternalRecord73's AT balance, where users manage their own funds and can withdraw via available payout options such as bank transfer, PayPal, or Zelle.
* Peter can now enjoy the dinner with his friends at Edulis Restaurant Toronto!
* As with all transactions on AT, disputes and no-show fees are handled through the platform's community-driven resolution system. Users with a strong track record are incentivized to fulfill bids successfully, and community members can report issues to maintain trust in the marketplace.
