Reviews for Luckee, Los Colibris, Smoque N Bones

Post City's Joanne Kates visits the latest outpost of Susur Lee, one of the city's most popular celebrity chefs. She's excited before entering Luckee— "The very notion of Susur opening a Chinese restaurant makes my mouth water" but leaves, nonetheless, disappointed. Her biggest criticism seems to be that the chef was not there for quality control. Despite this she still approves of a few dishes (hot and sour soup, lobster with black bean sauce, Kung Pao shrimp) and also the room: "a Chinese restaurant with hipster taste— painted screens and red accents, but cool." Given the reputation Lee has built, you can be sure he'll be addressing quality consistency with his staff. [Post City]

Finally, a new Mexican restaurant that doesn't serve tacos. BlogTO gives the thumbs to Los Colibris, the upstairs big brother to tequila bar and taqueria El Cabillito. The refined space holds two main dining rooms, one that can serve private functions of up to 50 people. There's also a semi-private table for 15 overlooking Roy Thompson Hall. Looking a quick dinner before the theatre? Check out their three-course pre-fixe for $35. Plus, a brunch menu is launching soon for the weekend folks. And if you're still wishing tacos were available, perhaps the queso fundido will help, served with house-made flour tortillas, "Essentially, it's a Mexican cheese fondue, served bubbling in a skillet with chorizo— greasy, but in all the right ways." [blogTO]

The most recent smoke pit to join Toronto's barbecue spots is Smoque N Bones, located right off of Trinity Bellwoods Park. Though its location is prime for those looking to picnic with smoked goodness in the park, Dine T.O. gives the restaurant a "C," based on early impressions. Running out of food before dinner rush, glaring inconsistencies in the brisket within the span of one brisket and pulled pork that lacks smoke even after 14 hours in the smoker were all noted as reasons for the grade. Maybe it's simply too popular for its own good so far. But all hope is not lost, as the ribs order "comes with a brush so you can apply your own sauce, but these ribs thankfully don't need any flavour enhancers." [DineTO]
—Nelson Tam
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