”When the brunch destination Grace closed, chef Nick Liu nabbed the location and opened DaiLo, a room with a vintage teahouse vibe—gold mirrors, intricate screens and murals of birds and cherry blossoms. His shared-plates menu offers spring rolls stuffed with Caplansky’s famous pastrami, and crispy mini-tacos filled with ground duck and the crunch of pickled Asian pear. Liu steams rice with star anise, ginger and cinnamon, fries it with egg and chili-barbecue tofu, and then adds truffle paste, truffle oil and black truffle shavings—it’s sweet, spicy, funky and wholly addictive.” — Toronto Life/ Photo Credit: DaiLo
”When the brunch destination Grace closed, chef Nick Liu nabbed the location and opened DaiLo, a room with a vintage teahouse vibe—gold mirrors, intricate screens and murals of birds and cherry blossoms. His shared-plates menu offers spring rolls stuffed with Caplansky’s famous pastrami, and crispy mini-tacos filled with ground duck and the crunch of pickled Asian pear. Liu steams rice with star anise, ginger and cinnamon, fries it with egg and chili-barbecue tofu, and then adds truffle paste, truffle oil and black truffle shavings—it’s sweet, spicy, funky and wholly addictive.” — Toronto Life/ Photo Credit: DaiLo
