Reviews
By Tamsyn Burgmann
Toronto Star
First Impressions:
It’s no illusion – Allusion serves up a feast for the eyes, as well as the palate.
Patrons won’t be bored surveying the upper-scale eatery’s eclectic décor, including hand-picked international pottery and art, a collection of mounted butterflies, magnetic salt ‘n’ pepper shakers and zany mustard-and-eggplant coloured carpet. But Allusion’s greatest strength is its diverse menu, prepared by executive chef Shamim Ahmed.
The name Allusion, meaning “an implied or indirect reference”, has a second fitting definition for this East meets West hideaway – “a hint of everything”.
“The only two endeavours in which a person uses all five senses simultaneously are in eating food and making love”, says co-owner Abul Waliullah, who adds Allusion’s aim is to create a perfect blend of sights, smells and taste sensations for every customer.
On the Plate:
Allusion transforms local, imported and organic ingredients into worldly fare worthy of a both a family gathering or a romantic night out.
Vine-ripened tomato salad ($9), drizzled with truffle vinaigrette, bursts with vitality. Tomatoes reappear in a mixed seafood entrée ($32) that envelops marine creatures and angel hair pasta alike in pomodoro to tickle the tastebuds.
Sauces invigorate both the luke-warm Muscovy duck breast ($14) and slab of veal osso bucco ($28). The former is served in a rich pool of orange foie gras deglazed jus, while the latter is slightly sinewy but well-matched to a red wine reduction.
Fish entrees are smooth and buttery; the grilled salmon ($22) is dryer than the artfully presented Chilean sea bass ($28), which is cumin-crusted and topped with delicate fennel ribbons.
Scallops are scarce in seafood linguine ($22) but it’s forgiven by jumbo shrimp, chunky mussels and wonderfully plump stewed tomatoes.
Second Helpings:
Fresh greens, avocado and palm hearts feature alongside generously sliced gorgonzola, all splashed with sweet champagne vinaigrette in the Allusion salad ($11). Calamari ($12), grilled just right, is dressed with ginger-sesame vinegar.
Ebullient mint-curry marinated lamb tenderloin ($32) is served pink on the inside and spiced to heat the brain. An addictive bean-and-tomato confit side tames its wallop.
At your Service:
Warmth and enthusiasm flow through the expansive room. “We treat each and every table as though it has the prime minister at that table”, says Waliullah. Points also go to a kitchen that will alter the dishes to patrons’ wishes.
Extras:
In-house desserts warrant praise of originality. A small mound of creamy filling, topped with a blueberry and placed amid a circle of sweet drizzle, brings the meal to an inspired ending with Allusion’s creative take on blueberry cheesecake.
($8). Triple-layered mousse and crunchy meringue pop when paired with a tangy, berry-laden sauce in the Lindt milk chocolate dacquoise ($8).
Bottom Line:
A sumptuous experience to excite all the senses.
ALLUSION RESTAURANT: A UNIQUE APPROACH TO FUSION CUISINE
Justin EdmeadTDot TV
RICHMOND HILL, ON: It was my pleasure to recently attend the grand opening of Richmond Hill's newest restaurant, Allusion. Founded by Abul Waliullah (Wali) and Jim Sbarbaro, Allusion combines an eclectic blend of international flavours in producing cuisine that both pleases the visual sense and delights the palate.
THE SURPRISE!
As I was driving north in the rain during a rush hour from hell with my Cameraman Mark, I was wondering if Allusion was going to be another typical grand opening/media introduction to a new dining establishment: a mix-and-mingle with some complimentary drinks and hors d'ouvres, with the restaurant fading into the background as the evening progressed and then finally becoming little more than the backdrop of the "party."
We were greeted by our good friend Sharyn Smith from DKPR public relations, and were pleased to learn that we were going to be treated to a complimentary 6 course meal to gain a full appreciation for the Allusion experience; a great idea with great timing for a couple of road weary travelers!
After being seated in the media area with a journalist from the MingPao Daily News (Toronto's largest Chinese daily newspaper), Photographer extraordinaire Dominic Chan, Glen Peloso from HGTV's Restaurant Makeover, T Dot TV's own Jas Ryat and Mark Rauwerda, and a few other media people, it was time to get down to business and put Allusion to the test:
FIRST IMPRESSIONS
The food was absolutely incredible. The bruschetta was among the best that I had ever tasted. It was an Italian dish with a mix of international spices measured to perfection that added extra punch, bringing out something new in a bruschetta that I had never experienced before. This first dish was enough to show me that Allusion's interpretation of fusion cuisine, involves a precise pairing of international spices and ingredients, with a keen understanding of the interplay between them. The bruschetta was simply a brilliant display of East meeting West on a dinner plate. Wali's background is in Finance and his business partner is a former Cardiologist so they understand precision extremely well.
A TASTE OF THE SEA
The sea bass (pictured above) was nothing short of heavenly: extremely tasty and both tender and delicate. So much so, that each bite of the sea bass gave me that "melt in your mouth" feeling. What a wonderfully prepared piece of fish!
MARY HAD A LITTLE LAMB
I love lamb. And the lamb entrée that was served did not disappoint. Lamb tends to be one of those red meats that is either loved or hated, so if you happen to fall into the latter category, I encourage you to allow yourself to be re-introduced to lamb at Allusion.
This lamb did not have any hint of the gamy taste that lamb detractors often cite as their reason for not being particularly fond of the meat. As soon as the dish was served I immediately recognized the spicy aroma of the tandoori spices of South Asia. The lamb dish was simply delicious and arguably the tastiest piece of lamb that I ever experienced. Well cooked with an incredible array of seasoning, Allusion has increased my personal expectations of a lamb dish.
FINAL THOUGHTS
Allusion is very deserving of your visit. The three main measures of any restaurant are product, presentation and service, and Allusion scores high on all three. The space is best characterized as an open concept with an airy but intimate vibe. The walls carry some rustic detail adorned with some beautiful custom pieces of art, some of which took a year or two to complete.
I will be going back, and next time I will be trying the butter chicken!:)
To-die-for desserts! Magnificent salads and seafood dishes! – Insert Magazine.