Big changes are afoot for the oldest brand in Richard Lim’s mini restaurant empire, which also includes Wildflower and East.
In 2015, the Laziabrand will expand with a new Leduc location. And the restaurant, which is known for its modern Asian-fusion dishes, has been revamped by executive chef Jimmy Ng.
Lim says that only 17 items were retained from Lazia’s old 70-item menu. Fifteen new items were added, and it’s clear that while Asian fusion is still a component of what Lazia does, it’s no longer its rason d’tre.
Locally sourced produce is now a big part of Lazia’s menu, and it comes out in the kale salad; the kale is baked till crisp, then served with goat cheese, different varieties of beets and a homemade ice-wine vinaigrette. It’s one part earthy, one part sweet.
The burrata cheese, served with toast points made from house-baked bread, is creamy and is wonderfully accented by sweet tomato chutney. With prosciutto and a peppery arugula salad, it’s a meal in itself.
Locally sourced duck eggs are served with “candied” bacon – that is, cubes of bacon prepared with maple syrup – and grilled asparagus. It’s a fantastic brunch dish that you can have at lunch or dinner.
The Berkshire pork is of a local variety that Ng feels is full of flavour. It comes in a chop that’s brined before being cooked sous-vide and finished on the grill. Served with a concentrated apricot glaze with marinated peaches, it’s homey and adventurous at the same time.