ONE Restaurant at The Hazelton in Yorkville

 

Chef Mark McEwan’s trendy Yorkville hotspot located at the chic Hazelton Hotel, ONE Restaurant has a lovely tree-lined outdoor patio perfect for a leisurely weekend brunch or lunch. Celebrating our anniversary with family on a beautiful sunny Labour Day Long Weekend, the food was delicious from the perfect warm flakey croissant, excellent Avocado Toast with smashed avocado, poached eggs, blistered heirloom cherry tomatoes and fresh ricotta to the thick and juicy Jerk Chicken Sandwich and decadent golden Frites. Spending the afternoon at ONE was made even more exciting with the Canadian Forces Snowbirds taking to the skies and booming overhead as part of Toronto's spectacular Annual Air Show.

Each of the servers wore masks while serving all the outdoor tables 

A tall and frosty Berry Smoothie

'Elder Advice' Cocktail made with Absolut Vodka, St. Germain elderflower liqueur, 

Lillet Blanc and lemon juice

Mimosa with champagne and fresh squeezed orange juice

The Brunch and Lunch menu at One

Hot flakey and delicious croissant

Avocado Toast with smashed avocado, blistered heirloom cherry tomatoes, and fresh ricotta topped with two poached eggs and garnished with chili and olive oil 

Cobb Salad with grilled boneless chicken breast, avocado, hard-boiled egg, blue cheese, sun dried cherry tomatoes, bacon and mixed greens with crème fraîche dressing

Jerk Chicken Sandwich with avocado and coleslaw on challah bread

Plump, juicy and pretty darn delicious

Bowl of golden frites

mcewangroup.ca/one

Scallop Crudo
Serves 6
Recipe courtesy of Mark McEwan

1 lb large dry-packed sea scallops
2 thin slices of Serrano ham, thinly sliced
2 tbsp Marcona almonds, crushed
6 oz macerated green strawberries or seedless grapes, thinly sliced
8 oz heirloom cherry tomatoes, thinly sliced
1 red chili, julienned
1/4 cup Spanish muscat vinegar
Juice of half a lemon
1/4 cup good-quality Spanish olive oil
Smoked Maldon sea salt
Handful of cress, basil, arugula or red sorrel, depending on preference
Kosher Salt


Place the sliced tomatoes and strawberries in a small bowl and sprinkle with a pinch of kosher salt. Add the vinegar and lemon juice, keeping everything submerged. Leave the bowl at room temperature for 30 minutes. With a very sharp knife, slice each scallop crosswise into thin slices. Distribute the slices onto six chilled plates, laying them in an angular pattern. Scatter the tomatoes and strawberries over and around the plated scallops. Lightly drizzle the liquid over top, making sure not to use all of it. Scatter a pinch of smoked salt over each plate. Scatter the ham, chilies and crushed marcona almonds evenly among the six plates. Garnish each plate with a little cress and drizzle a generous amount of olive oil on top.