KiWe Kitchen celebrated its second anniversary Thursday, and unveiled a new look and new menu to mark the occasion. "We want to build on our success as one of King West's hippest destinations," said Ralf Madi, one of three partners involved with the restaurant.
The owners turned to Ines Risi Designs Inc. to update the space. "Basically we just warmed up the dining room," Madi said. "It had a cold feeling, and we want people to feel comfortable." Throughout the room Risi used a color palette of chocolate, mocha, and blood orange, and a variety of toile and paisley fabrics.
Executive chef Chris Straker—who has worked in the kitchens at the Four Seasons Hotel and Ultra Supper Club—created a new menu designed to put a fresh spin on the restaurant's bistro cuisine. Dishes include barbecue yellow fin tuna served with a black bean sauce and green mango spring roll and roasted sea bass with braised fennel and basil sauce. "We're doing a bit more world cuisine now. Before we were strictly European style," Straker said, adding that he's also using more local product, including produce from Cookstown and beef from Wellington County.
KiWe, which is available for private bookings, can hold up to 130 people. Catering is available.
