Tom Brodi wants his patrons to have the inside scoop on how their meals are crafted.
Brodi, former chef de cuisine at the Canoe Restaurant, has created a customer-friendly design for his newest eatery, Toca, set to open in January 2011 on the first floor of Toronto’s new Ritz-Carlton.
The 8,000-square-foot space includes a private section open to the kitchen so patrons can interact with Brodi and his team as they work their culinary magic.
The restaurant also features a walk-in cellar, where customers can hand-pick their accompanying wine (mostly Canadian), and a glassed-in “cheese cave”.
Brodi sums up Toca’s menu as “Canadiana”, which, to him, means focusing on classic northern dishes like souffles and fish, using local, naturally raised ingredients.
