Delica Kitchen
In a city with myriad gourmet markets, there are surprisingly few high-quality takeout options. This reality does not apply if you find yourself where Yonge Street and St. Clair Avenue intersect. Devin Connell, who studied pastry making at Le Cordon Bleu in France, has successfully positioned Delica as this neighbourhood’s takeout powerhouse. Connell brought in designer Bradley Denton, with his flair for rustic chic, to shape the eatery. The most striking feature among light woods, distressed mirrors, and exposed brick is the stained pine counter that cuts a dramatic slash down the narrow space. Delica is predominantly for on-the-go types, with a little nook at the back to sit down and enjoy barista-crafted beverages or Connell’s adventurous menu options, such as Buffalo-style chicken breast with Franks Redhot and blue cheese aioli on a ciabatta roll ($8) and Asian-style tuna sandwich of flaked tuna with wasabi-soya vinaigrette ($8). An instant classic is the thick-cut smoked ham sandwich with Gruyère on rustic bread carefully grilled and then lovingly smeared with aioli ($8). – Don Ellis
Photos by Naomi Finlay
As featured in our Spring 2010 issue
