Azhar, the latest addition to Janet Zuccarini’s ever-expanding restaurant empire, is turning heads on the Ossington strip.
The brainchild of partner and executive chef Stuart Cameron, Azhar marries Middle Eastern influences with local ingredients, all prepared in a state-of-the-art wood-fired oven, with sustainability and authenticity at the helm of each dish.
The west end’s new mecca for Middle Eastern treats, Azhar has also partnered with Middle Eastern artisans and local brands to sell a bounty of meats, cheeses, wines and handcrafted artisanal products alongside its in-house menu.
The textural interior of Azhar is warm and alluring. The details in the walls, floors and bar are all accentuated by a bright open kitchen at the back of the space.
When partnering up with Janet Zuccarini’s Gusto 54 Group, Cameron already had a vision of the colossal, exposed brick oven being the centrepiece of his new kitchen. “Everything is based around the wood-fired oven,” says Cameron. “For us, the highlights are the ingredients.” With beautiful imported products like fig leaves from Israel and red walnuts from California, Cameron is creating simple yet robustly flavourful dishes.
The Muhammara, a red walnut and fire-roasted red pepper dip infused with house-made sourdough croutons, cherry molasses, and confit garlic, is a perfect example of Cameron’s dedication and artisanship.
Experimenting with the wood-fired oven, baker Hunter Glaude is working with overnight fermentation of sourdoughs and potato breads (try the fermented potato and yogurt buns) to create rustic baked goods with better digestibility and unmatched flavour.
96 Ossington Ave.