With an overwhelming selection of restaurants available in the Yonge and Eglinton area, it can be a daunting task to narrow down just one restaurant that will satisfy your palate.
Photo by Sarena Johnson/Muskrat Magazine
Kūkŭm Kitchen, a recent and welcomed addition to the Mount Pleasant and Davisville neighborhood, has been garnering positive reviews as Toronto’s latest Indigenous food venture. Chef Joseph Shawana, a former partner in the Snakes and Lattes success, transforms this culinary space into a rich blend of Indigenous ingredients inspired by his Manitoulin island upbringing. Using French culinary techniques and sticking to 10 ingredients or less, the dishes featured on Shawana’s menu include pan seared halibut, farmed elk chops, braised venison and foraged pine needle and citrus sorbet.
Touches of First Nations decor and art are scattered throughout the restaurant, including Cree marked bathroom doors, handwoven table runners by Indigo Arrows, and a beautiful colorful mural displayed on the back wall of the restaurant.
Photo by Vince Talotta/The Toronto Star
Chef Shawana spoke with the Daily Hive about his personal connection with Indigenous cuisine.
“Growing up my mother would make something out of nothing. She’d teach me how to take one ingredient and make multiple things with it. I’m doing that on this menu.” Jason Finestone, The Daily Hive http://dailyhive.com/toronto/ku-kum-kitchen-toronto-2017
Interested to read more? Check out food blogger Stephanie Dickson’s review of what makes Kūkŭm Kitchen stand out!
Have you checked out this restaurant? Leave a comment and photo below to let us know what you think!