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Chef Claudio Aprile Transforms Origin into Copetin


Seven years ago Chef Claudio Aprile created a buzz when he opened Origin on the corner of King and Church. This winter he quietly shuttered the restaurant and spent months transforming the space and tinkering with an entirely new culinary concept.

In July the much-anticipated restaurant opened its doors as Copetin. The name, a Latin-American word meaning “drop-in, aperitif, community, and social,” was suggested by Aprile’s mother. He had an immediate connection as it encapsulated everything he wanted his fresh iteration of the space to be – a place where guests can kick-back and relax while indulging in fine food.

Inspired by Toronto’s various neighbourhoods, cultures and food personalities, Chef Aprile’s culinary brigade are responsible for producing pretty plates for three distinct spaces. At the bar you’ll find a collection of stellar small bites (duck tacos, Korean fried chicken, oysters), the patio which they’ve dubbed the “cantina” serves up a series of healthy salad bowls and sizzling treats from the grill (beef burger, corn on the cob, chorizo), while the fine dining room is the perfect perch to celebrate a special occasion while forking through edible art (charcoal grilled octopus, ricotta gnudi, beef tartare).

The Shakes | botanist gin, grey goose, lemon juice, dill syrup, fever-tree tonic

Polanco | creyente mescal joven, lillet blanc, drambuie, plum bitters, grapefruit oil

Sour Saint | botanist gin, aperol, lemon juice, egg white, strawberry basil syrup

Duck Taco | hoisin, cucumber, creme fraiche

Lamb Kebabas | spiced eggplant, yogurt

Burrata | tomato, basil pesto grilled bread

Korean Fried Chicken | pickled daikon, cashew

Beets | stracciatella, salsa verde, almond milk, sumac, date

Beef Tartare | smoked egg yolk, beef fat vinaigrette, pickled chanterelle, crispy pasta

Charcoal Grilled Octopus | green curry, creme fraiche, grapefruit, compressed cucumber, jicama

Ricotta Gnudi | spring peas, artichoke, regianno broth

Sea Bream | chorizo, asparagus, olive, clams, saffron, corn veloute

Tea Smoked Squab | shiitake, sunflower seed & farro, plum

Citrus Moon

Caramelized Tres Leche Cake | cajeta, mole gelato, smoked peanut, charred banana

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