I must say, I am loving discovering this city and all it has to offer. I love the small independent restaurants littered all over the different areas of Toronto.
I bought a 6-storey loft development in an area called Ossington (BTC: New Condo) and this area is booming. There are several amazing restaurants on this strip and one of them is called Delux which is directly across from my future home in 2014.
I’ve been to Delux twice for dinner and on my first visit, I had their house-made charcturie which was a combination of house cured meats and various pâtés. It was delicious and the servings are quite generous and reasonably priced. For my main, I had their special which was braised pork belly. The crispy skin contrasted the tender pork fat just melted the moment it touched your mouth like butter. At this point, there was no room for dessert. I’m not really a dessert person but sometimes I do indulge in something chocolate or a red velvet cake.
Since its establishment in January 2008, Delux has become one of the pioneering restaurants of the Ossington Avenue boom in Downtown Toronto. Delux has a neighbourhood feel combining polished and friendly service with impeccably executed, market driven menus that feature rustic French cuisine with an emphasis on simplicity and flavour. Delux has an intimate setting which reflects an endearing yet sophisticated atmosphere for guests to indulge in its unique and tastefully prepared food. A second dining room in the back allows for larger groups to enjoy private dinner parties for any type of special occasion.
Born in Montreal, Quebec, chef Corinna Mozo began her career working for chefs Lydia Shire and Susan Regis at Biba restaurant in Boston. She then became chef at Chez Henri restaurant, which was named one of the top restaurants in the country by both Esquire and Gourmet magazines. Mozo then opened Truc in Boston’s historic South End and later became executive chef at Glory Restaurant in Andover. She is currently head chef and owner of Delux on Ossington Avenue in Toronto.
2009 – Delux named as one of Toronto’s Best New Restaurants by Toronto Life
2002 – Won “Best of Boston” Awards in the category of Best Restaurant by Boston Magazine
1998 – Truc awarded “Best New Restaurant” and “Best Wine List” in a Boston Phoenix Reader poll
1998 – Selected as one of the Wine Spectator’s twenty three “Rising Stars of American Cuisine”
1996 – Honoured as one of the best chefs in Boston by Julia Child and the American Institute of Wine and Food
On my second visit I had the crispy duck confit which was cooked to perfection. The duck was perfectly seasoned and served with poached pears, noir dates and baby turnips. Because I enjoyed the charcuterie very much the first time, we ordered it again but this time the selection was different but equally as good.
Check out DELUX, I highly recommend it. Great food, friendly service.