On April 7, The One Eighty hosted a media preview event to showcase the re-established 51st Floor of the Manulife Centre building, previously known as Panorama. Renowned for its spectacular, panoramic north and south views of the city of Toronto, and romantic atmosphere, The One Eighty introduces a unique LA-inspired dining experience.
The name refers not only to the 180-degree-view of the city, but also reflects the approach to the new food menu, spearheaded between Sebastien Centner, President and CEO of Eatertainment and Executive Chef, Christopher Matthews.
“We are introducing a new culinary experience unlike any other in Canada, and bringing the dining experience to a whole new level,” said Centner.
The One Eighty’s unique interior design and overall menu concept is inspired by Centner’s life changing travels around the globe. He mentions taking chances, creating experiences, and finding interesting ways to make situations enjoyable. For instance, the “Brussel Sprout Cesar” on the menu originated from his hate for brussel sprouts until he ordered it during his travels.
“I saw it on a menu when I was travelling and I hate brussel sprouts but I ordered it because I wanted to try it and it turned out that I liked it,” he said. “So I thought, if there’s a way one can make brussel sprouts in a way that I like it, then we have to create it on the menu and find an interesting way to do it— so we did our own version!”
Introducing a fun, luxe take on interactive table-side service to charm guests, servers visit tables between courses, offering exclusive gastronomic items and specialty cocktails from stylish bar-carts. Their tasty tapas dishes range from $6 - $9 and they are the perfect, sharable, snacks to tease the taste buds between meals.
“We had a lot of fun with the menu and the idea behind it is, it’s going to change seasonally but we have the flexibility of doing that more often if we wanted to. The moment we’re not inspired by something on it, we’ll just change that dish.” Centner said. “With the cart, we’re going to do it differently; every night will be different. Whatever the chef comes up with that he thinks is great, we’ll add.”
Select house cocktails are served bottled for a pop-art touch. Executive Chef of Eatertainment, Christopher Matthews, whose culinary inventions are inspired by great art and architectural designs, inspired this idea.
“The idea behind the cocktails is, there’s five ounces of liquid in that bottle and two ounces of it is alcohol,” Centner explained. “It’s suppose to look sweeter than it actually taste. It’s suppose to taste less strong than it actually is, and it’s an all-around tribute to classic cocktails with a twist.”
The Coconut Lavender Lemonade and Blood Orange Sangria are both vodka based with sweet and tart elements, making them ideal for the upcoming patio season, while the Rosemary Maple Bourbon Sour will warm up even the coldest of Toronto days.
The 2,500 sq. ft. interior reflects a unique juxtaposition of traditional and contemporary luxury.
Centner says despite that all, the real focus was on creating an outstanding menu that pushes the boundaries of innovation while remaining highly accessible.
“This was by far, the most collaborative menu that we’ve ever done,” he said. “We had my executive chef at catering, sous chef at catering, corporate chef, three other chefs involved, plus myself.”
The menu features fresh new takes on recognizable comfort dishes from culinary cultures around the world.
Appetizers and salads will include duck confit hash with rapini; and lobster gratin with kettle chips and lemony pea shoots. Mains include buttermilk fried chicken and waffles with chipotle honey and lemon; rosemary spatchcock Cornish hen with zucchini tagliatelle; green pea risotto with edamame and pickled beets; and house made white pizza flatbread with prosciutto and smoked provolone. For dessert, guests can choose from among the tempting molten chocolate macaron with vanilla ice cream; the decadent chocolate peanut butter tart; or the refreshing creamsicle panna cotta. The unique daily snack-cart offerings, not found on the everyday menu, will also offer a wide range of sweets!
Harmonizing the relationship between great taste, perfect texture and bold colour, each dish is founded by quality ingredients.