DYNE, Toronto (Photo credit: DYNE, Toronto)
At A Glance
Book the coveted and intimate patio (seats 13) on a nice summer night.
Chef Q&A: Julie Marteleira
Reviewed by SC
Situated on Avenue and Davenport in Toronto’s Yorkville neighbourhood is newly opened DYNE restaurant housed in a Victorian house, the former space of Maléna. Owned by Chef Richard Andino (Flow, Prime Steakhouse, North 44), DYNE is an understated, elegant neighbourhood restaurant that features a bold global menu with Iberian-Asian influences.
Chef Andino has worked in the restaurant industry for over 20 years and more recently was the proprietor of Flow restaurant in Yorkville. He has been a featured chef on Food Network Canada’s Restaurant Takeover.
The first thing you notice as you walk into the Victorian walk up is how distinctly modern it now feels. The kitsch design is replaced by mid-century modern light fixtures and oversized art. The atmosphere was initially quiet but the lighting got brighter, music louder and energy livened up as the night went on. The scene is groups of family and friends from the nearby Yorkville and Annex neighbourhoods and out of town visitors.
Designed by Chef Andino, the contemporary design has a zen-like feel. The matte black walls and ceilings, soft, low-lighting and larger-than-life sized photographs (such as Chef Andino’s prized Japanese knife) by photographer Paul Chmielowiec add a serene feel to the long narrow dining room that seats up to 50.
Go with friends, family or colleagues for dinner or on a date night. For guests that seek a more intimate meal, the top floor offers a quiet and elegant space for up to 42 guests.
The menu pays homage to Chef Andino’s Asian heritage while highlighting Chef de Cuisine Julie Marteleria’s Iberian roots, that also feature classics such as Cornish Hen. Choose one to two Cold and Hot items to share. Start with the Lobster Salad, Calamari, and jalapeno-spiced Pappardelle, proceed to Cross Cut Ribs with kim chi, Chimichurri seasoned Rib Eye Steak, and conclude for dessert with Torrija and Gelato. DYNE also offers complimentary handcrafted chocolates as a sweet sendoff. Pair the meal with a glass of Malbec from the wine list which highlights Argentinian and Spanish wines.
The restaurant offers a extravagant Chef’s Last Meal ($325CAD), which comes a 34-ounce bone-in rib-eye, fingerling and bone marrow mash, chili-garlic egg rice, butter poached lobster and, and not one but two pieces of foie gras.
Though delightfully warm and soft, pass on the Pan de Sal bread ($4CAD) to save room for another hot or cold item from the menu.
Avoid judging DYNE by its non-descript, homophone name before dining there. It’s a zen-like neighbourhood restaurant that offers a bold global menu with Iberian-Asian influences.