Cuisine:

• Contemporary
• Regional
• Eclectic

C5 Description:
Diners at C5 bask in the drama of Daniel Libeskind's Crystal design on the fifth floor of the renovated Royal Ontario Museum. Starkly modern with an open concept kitchen, airy ceilings, soaring walls and jutting angles, the effect is fresh and provocative. The kitchen---under chef Ted Corrado---turns out equally imaginative dishes that merge local produce with diverse flavors. Dungeness crab sits atop poblano-quinoa salad with black olive vinaigrette. A tower of lobster tail on brioche topped with poached egg and caviar pleases the eyes and palate. Vindaloo-scented Dorset lamb loin, cooked sous vide-style, is too faintly spiced, but the accompanying black trumpet spätzle adds needed pizzazz. Desserts, such as apple strudel with its caramel fleur de sel gelato and vanilla foam, are a little too precious to be satisfying. A special treat is High Tea, served in the afternoon Thursday, Friday and Saturday. A fine selection of specialty teas is offered along with a towered tray of bite-size savories and sweets. Lobster tostada and Earl Grey chocolate cake go far beyond the ordinary tea nibbles. Sommelier Jane Rodgerson has put together a list of wines which, while pricey, cover the globe.


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