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DANDYLION, Toronto, Ontario
Chef: Jay Carter
Website: restaurantdandylion.com. Cuisine: Contemporary French
Telephone: 647-464-9100. Twitter: @DandyLionTO
2015 Rank: 19
Price Range: $18-$28 for dinner entrees.
You Must Order: Egg, mushroom and savoury granola ($19).
Need to Know … from John Placko, Culinary Director of Modern Culinary Academy: “A newcomer to the scene but not a stranger to the industry. Well-seasoned Jay Carter worked with Susur Lee for 10 years and it shows. This small but delightful space with an open kitchen produces outstanding food. The menu is small but every dish is perfect in terms of taste, texture and plating. The upon-arrival treat is made in-house and very addictive. Food allergies are dealt with by the chef visiting the table and with ease produces equally as-good dishes.”