Brunch in Yorkville: Mark McEwan at The Hazlelton

Chef McEwan’s contemporary Yorkville hotspot located at the chic Hazelton Hotel, ONE Restaurant has a sumptuous tree-lined outdoor patio perfect for a leisurely weekend brunch. Celebrating my brother and sister-in-laws fifth anniversary, we were greeted by friendly mask wearing staff who escorted us to our socially distanced table overlooking leafy Hazelton Avenue. We started with a round of ice cold Margaritas as we perused the brunch menu, thrilled to be able to dine together at a restaurant during these challenging times. Given the smiles we saw at other tables, the feeling was mutual. The food was top notch, from the perfect warm flakey croissant and excellent Scallop Crudo to the decadent Truffle Frites topped with shaved Parigiano and truffle aioli, which we noticed almost every table had also decided to indulge upon, it was a wonderful day we will remember for a very long time.

The mask wearing greeters at ONE

The brunch menu at ONE

Each of the servers wore masks and kept a respectable distance from tour table while taking our order and presenting our dishes

Classic Margarita made with Altos Plata Tequila, Cointreau and lime juice

A delicious warm flakey and buttery housemade croissant with a little bowl of butter

Avocado Toast on grilled multigrain loaf with smashed avocado, blistered heirloom cherry tomatoes, fresh ricotta, chili and olive oil, topped with a poached egg

Truffle Frites with shaved Parmesan and truffle aioli

Yellowfin Tuna Sashimi with sesame seeds, ponzu, jalapeno, sliced ginger and cilantro

Scallop Crudo with Champagne vinaigrette, citrus, fennel, chili and crisp potato

Duck Confit Hash with poached eggs, sweet potato, caramelized onion, grilled baguette and hot mustard hollandaise

Chocolate Iced Cream

mcewangroup.ca/one

Nova Scotia Lobster Spoons
Serves 4 as appetizer
Recipe courtesy Chef Mark McEwan


1 Nova Scotia Yarmouth lobster, about 1 1/2 lb, par-cooked and shelled 
1/2 pinch salt and pepper

Beurre Monte:
2 tbsp dry vermouth
1 lb cold butter, cubed

Garnish:
Leaves of 1 sprig cilantro, halved or roughly chopped


To prepare the beurre monte, over medium heat, heat the vermouth in a saucepan until it begins to bubble, and then lower heat. Add a piece of butter and whisk until it emulsifies. Continue adding butter, a piece at a time, until all the butter is incorporated. Keep warm at a temperature between 160ºF and 180º F to preserve the emulsion. Cut the par-cooked lobster into small bite-size pieces. Add to the beurre monte and cook until heated through, about 3 to 4 minutes. Season. Arrange 12 Chinese porcelain soup spoons on a platter or two. Dress each spoon with a pinch of cilantro, and then divide lobster evenly among the spoons. Drizzle a little extra beurre monte on top, and serve.

Blueberry Buttermilk Pancakes
Serves 4
Recipe courtesy of Executive Pastry Chef Amy Tenn-yuk + Executive Chef Darby Piquette

Pancakes:
3 cups all-purpose flour 
3 tbsp white sugar 
3 tsp baking powder
1 1/2 tsp baking soda 
1 tsp salt
3 1/2 cups buttermilk
3 large eggs 
1/2 cup butter 

Blueberry Compote:
1 pint blueberries 
1/4 cup orange juice 
1/4 cup white sugar 
1 lemon, freshly squeezed

Vanilla Cream Cheese:
1 cup cream cheese 
1 tbsp vanilla bean paste 
1/4 cup icing sugar 
1 lemon, zested
2-3 pieces Graham cookies 


Blueberry Compote: In a medium sauce pot, add all ingredients of the compote.
Cook over medium heat until mixture has reduced by 3/4 and blueberries have broken down. Set aside and keep warm.

Cream Cheese and Graham Cracker Topping: Add all ingredients of the vanilla cream cheese in a mixing bowl. Let it sit at room temperature for ingredients to soften as it will be easier to mix. Mix well until everything is smoothly incorporated. Place in the fridge until ready to use. Take a few graham crackers and mash them until they are a chunky crumb using your hands or a mortar and pestle. Set aside.

Pancakes: In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In a separate bowl, beat together the buttermilk, eggs and melted butter.
Heat a lightly buttered nonstick frying pan over medium heat. While the pan is heating, add the wet mixture to the dry mixture and lightly mix together – do not over mix! Use a ladle and add the batter in medium circles to the frying pan. Cook pancake until lightly browned on the first side and as the bubbles come through. Flip and lightly brown on the other side. Serve hot with all the toppings.