Xango (Toronto)


To see Chef Claudio Aprile in real life is a treat. To get to preview Xango’s menu before it opens made the occasion even more special. By being a Toronto Life Insider Member, I had the opportunity to dine at the restaurant before dinner service commences on September 18th and know that Claudio was actually inside the kitchen. My mouth would taste the food his hands touched!



For someone who’s about to showcase a whole new menu, he’s calm and collected. Claudio explains that he loves the opportunity to cook food his own way and with his own flavours. Having dined at his other establishments - Colborne Lane, Origin, and Copetin – Xango certainly differs from the rest and is perhaps closest to Uruguay cuisine, the Chef’s native country.


Of all his restaurants, he felt this was his “riskiest” as Peruvian flavours are relatively under represented and through Xango he hopes to push Torontonians to try new things. While it’s a noble thought, I’m don’t necessarily agree as there are already tons of mainstream Peruvian restaurants (Kay Pacha, Mira, Baro, and Chotto Matte). Plus, being part of the Liberty Group means there’s a lot of financial and corporate muscle behind the restaurant, not exactly risky. Regardless, if it helps expand the culture palette of the city, I’m supportive.

Family style dishes came out in quick succession following the short opening speech. We’re warned that not all these items will make the final menu and that we should vote for our favourites of the evening. Ask and you shall receive. Here are some of the top picks from each category for me:

Starter – The crispy thin tostones topped with black bean and salsa with a drizzle of crema and silky queso fresco was delicious. A quick two bites that works great to warm up the taste buds or for passed nibbles. With a bit more seasoning, it’d be even better.


Raw + Salads – I loved the big chunks of tuna in the ceviche. Along with watermelon, avocado, and daikon, it’s a great dish showcasing the mix of Latin and Asian flavours that’s popular with Peruvian cuisine. And those nori chips, yum! Such a good idea.


Even the simple tomato and avocado salad impressed. Intuitively, I wouldn’t have thought seaweed would work with tomato, but it actually sets off the fruit nicely and the kalamansi dressing adds a bit of acid without things becoming too sour.



Robata – We all swooned over the lamb chops that were cooked to perfection, simply seasoned with sweet chili. This has to be a keeper. Their octopus was also delicious brushed with a sweet soy so the meaty tender pieces has a wonderful balanced smoky flavour.



Large Dishes – Sadly, one of the dishes, the scallop, never made it to our table, despite numerous follow-up attempts. So, if I had to choose between the beef and chicken, beef generally is a top choice.  Like the lamb, the striploin is cooked to perfection – whoever is manning the meat grilling station is amazing. But, the fishy flavour from the encebollado really threw me off and doesn’t work with the steak unlike surf and turf. At the same time, I appreciate Xango’s attempt to push people out of their comfort zone and introduce an atypical combination of flavours. Maybe fishy beef is something I’ll grow to love.



Extras – In my haste to get some vegetables into the system, I forgot to snap a pic of the grilled and wokked gilan. The leafy Chinese green is elevated with a quick grill before being tossed with chili crisps. This works nicely as a side with the large dishes.

Sweet – To be fair there was only one dessert for the evening, yet it was all the table needed. A shallow dish of luscious coffee and milk chocolate pudding arrives with cinnamon dusted buñuelo (a fried tortilla) to dip into it. It’s a lighter alternative to churros, but still has that same satisfying end that you want with the meal.



There were some dishes that could be great, it just needs a tweak:

Overall, I really enjoyed the flavours in the spring rolls filling, which combined sweet shrimp and light maitake mushrooms. Yet, the filling’s paste consistency means the spring roll wrapper has to be crispier to provide a better contrast. Perhaps the more fluid filling is causing the wrapper to get soggy, so a layer of nori between the shrimp paste and wrapper may help to keep things crunchy.



While the halibut ceviche is such a pretty dish, arriving in halved coconut, it tastes bland since it’s really just a combination of mild fish with coconut milk. I’d imagine a hit of chili and something with texture, like Inca corn kernels, would help add pizazz to the dish.



The chimmichurri goes nicely with the whole roasted hen, but the actual fowl was overcooked. It could come down to the piece chosen or the difficulties with serving a whole bird to so many tables within a short time frame, but after the impressive lamb chops and steak, a dry bird is not how you want to end the night.



Most shishito peppers are grilled; at Xango they’re battered and fried like tempura. So while it’s tasty, I wouldn’t classify it under the “extras” sections, which to diners may seem like side dishes. It’s simply too heavy to be an accompaniment, but as a “starter” it works.



Lastly, if these dishes never made it to the final menu, I wouldn’t be disappointed.

For a dish the menu describes as being garnished with a caramelized peanut sauce, the crispy squid is oddly sour and lacks nutty flavours. I get it, calamari is a safe corporate option. But, it’s also on so many menus across the city that if it’s not fantastic, why even bother.



While there’s nothing inherently wrong with the skewer of chorizo, shitake, and pickled peppers, there’s nothing exciting about it as well. Literally, if tastes like you’re eating a mushroom, than chorizo, a pepper, and ending off with another mushroom. Is the progression of ingredients or combination really memorable or important? Not really.




In the end, it feels a little strange to be judging a Master Chef judge. After all, he’s the one that critiques the creations of so many hopefuls and offers suggestions in his calm friendly manner. Here’s hoping my thoughts came though as rationally as Chef Claudio himself. And to Master Chef Canada, if you ever need a judge, my services are always available. 
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Overall mark - 7 out of 10


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 Location: Toronto, Canada
 Address: 461 King Street West

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Gastro World's Grading System

  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!


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