Toronto’s newest restaurant is taking things to the next level – 51 floors up, to be exact. AP is a collaboration between noteworthy Montreal chef Antonio Park and Scale Hospitality, the team behind local restaurants like Lapinou and Miss Likklemore’s. Ted Corrado, corporate executive chef for Scale Hospitality, says the partnership had been a longtime dream for Park and Scale CEO, Hanif Harji.
“Hanif Harji and Antonio have been friends for years and they’ve been talking about doing this project for quite a while,” explains Corrado. “It was more about just finding the right space and it feeling like the right time.”
The right space turned out to be the former home of the now-shuttered One Eighty restaurant. Set on the 51st floor of the Manulife Centre, the new AP restaurant offers jaw-dropping views of the Toronto skyline via two sets of windows bookending the dining area.
“It’s a pretty unique, beautiful view of the city,” says Corrado. “When Hanif got this opportunity, he called up Antonio and said ‘I think we found the place.’”
The Food
Those familiar with Park’s eponymous Montreal restaurant, Park, will recognize the chef’s signature Latin-influenced approach to pan-Asian fare. “The restaurant is called ‘AP.’ It’s Antonio’s spot,” says Corrado, adding that Park took the lead in spearheading the menu and sourcing the high-quality ingredients showcased in each dish.
Corrado’s role was to add what he describes as a “Toronto sensibility,” refining Park’s creations to suit the tastes of Yorkville diners. “I’m a Toronto boy, born and raised, so it was a little easier for me to massage the menu,” he says, “but the spirit is 100 per cent Antonio.
Beginning with the “cold start” section of the menu, this Hokkaido scallop ceviche gets a little kick from a green chili and yuzu dressing, which is balanced by creamy avocado, along with refreshing cucumber and radish.
Other “cold start” options include this tender bluefin tuna tataki dolloped with aji verde and a ginger emulsion.
“Hot starts” include this wonderfully-crispy jumbo shrimp tempura drizzled with teriyaki sauce.
Corrado describes the sushi section of the menu as “Antonio’s baby,” adding that sourcing the best-possible ingredients is at the heart of their approach. “We’re tapping into premium Japanese suppliers in the city to ensure that we’re doing it right,” he says.
These scallops, which get savoury depth from a rich tom yum sauce, are among the larger mains available.
Desserts include this brownie stuffed with pecans and almonds, which is finished with a creamy duo of chocolate mousse and chocolate sorbet.
The Drinks
The drinks menu leans into AP’s pan-Asian influences with a line-up that focuses on sake by the glass and Japanese whisky.
Many of the lighter cocktails, such as this Raichi Sour, also use sake as a base. For this easy-drinking sipper, junmai ginjo sake teams up with lychee, egg white and bitters.
In the Wasaga Swizzle, apricot and watermelon lend a deliciously fruity element to an earthy rum and chai syrup base.
One of the more spirit-forward cocktails on the menu, the Yoichi Old Fashioned showcases the restaurant’s excellent selection of Japanese whisky. Nikka From The Barrel whisky makes for a bold riff on the classic cocktail.
Beer and wine drinkers will also find a few thoughtfully-curated options, including a distinctive red rice ale from Kiuchi Brewery in Japan’s Ibaraki Prefecture.
The Space
City views are the natural focal point at AP, but an eye-catching ceiling installation and a stunning, wood-accented bar give the Toronto skyline a run for its money. “It’s dark, it’s cozy and it’s really beautiful,” says Corrado of the space.
Soft lighting, intimate corners and colourful rugs give the restaurant a vibe that’s appropriately upscale for its Yorkville setting while also retaining a sense of warmth.
Corrado recommends visiting in the early evening in order to enjoy peak golden hour views as the space transitions from day to night. “The food is clean and it’s pretty and I think it matches the space really well,” he says.
