FRILU
Permanently Closed
Canadian contemporary w/ Asian influence, farm-to-table tasting menus
Canadian contemporary w/ Asian influence, farm-to-table tasting menus
"In 2020 the owners of Frilu restaurant (John-Vincent & Sandra Troiano) started their own farm called Willowolf Farm. Using no-till methods they produce fruits and vegetables for Frilu to use throughout the seasons. Also all kitchen waste goes back to the farm's compost program to enrichen the soil used. Frilu also uses local Canadian ingredients throughout the year buying from local markets and farmers. Chef Troiano hand picks the produce from the farm every morning especially during Spring, Summer, and Fall to ensure the guest experiences a true sustainable farm to table experience." - MICHELIN Guide
"Canada's first-ever Green Stars—Frilu and White Lily Diner." - MICHELIN Guide
"There’s no better way of guaranteeing a steady supply of great seasonal ingredients than owning and running your own farm – and that’s exactly what Chef-Owner John-Vincent Troiano does. His Willowolf Farm produces much of the produce that makes up the tasting menu of this understatedly stylish spot in Thornhill. Together with Chef So Sakata, they produce delicate, uncluttered plates with the occasional intriguing Japanese element, whether milk-fed veal with parsley root, chawanmushi with shiitake, or Ontario trout with seaweed. Dishes arrive at a fairly languid pace, so allow around three hours for dinner. You pay when you book and the price includes a drinks pairing, alcoholic or non, so there are no decisions to make when you get here." - Michelin Inspector
"Our team is devoted to offering warm hospitality combined with intricate yet humble dishes. Our passion for food and hospitality is translated into tasting menus consisting of 10-12 courses that focus on locality and seasonality of ingredients in Canada. We are also using fresh produce from our farm Willowolf Farm. Every morning the produce is hand picked by the Chef/Owner and his wife who manage and reside on the farm. Offering the guest a true farm to table experience. Looking forward to welcoming you!"
"A tiny space packed with talent, the sparsely decorated nook leaves everything on the plate, with high-quality products from their own farm coupled with an intriguing Japanese element that feels natural. Both meat and vegetables make memorable impressions, from hen-of-the-woods mushrooms cooked over binchotan and set in an ikura foam to grilled beef tongue with onion and anchovy puree." - The MICHELIN Guide
