Backyard Adventure

Among the trendy cookie-cutter restaurants of College Street in Toronto lies somethings unexpected. Just off the man drag is a quaint little restaurant, where if you didn't take a closer look you would be mistake it for a home.

This is Olivia. Easily the most most charming and romantic restaurant I have set foot in. Converted from a turn of the century house it has something that most restaurants, regardless of their food, lack; that is character. It has the essence of being back at home, even though you are in the middle of the city, for a summer meal outside with your family. The backyard has been converted into a patio who's centerpiece is a large tree with a hanging firefly lantern . Just to get to the backyard you have to cut through the kitchen. Sound just like home. Exploring the house further I saw that the wine cellar in the basement also doubled as their private party room, through I'm sure they don't leave the guests unattended with all those bottles just waiting to be corked. The main dining room is lit by candles which gives the appropriate atmosphere to the Cuban jazz band in the corner. This is a restaurant that must be revisited again and again; if not for the food, then for the atmosphere. It has the experience that you expect from a intimate restaurant and it delivers one that is rarely delivered.

The most unexpected and talked about dish that night was the roasted red pepper and watermelon summer soup. Simple. Crisp. Innovative. I talked to the Chef and he told me to prepare it...

Olivia's Roasted Red Pepper and Watermelon Soup

1 Roasted Red Pepper (No seeds or stem)
1/2 a Watermelon
2 Springs of Mint (No Stems)

Simple? Simply roast the red pepper until the skin starts to turn black. Then remove the stem and seeds. Take the rinds off the watermelon so all you have left is the red inside. Throw everything into a food blender, including the mint, and puree until it is smooth and has no chunks. Chill and serve cold with mint garnish.

Enjoy!

PS.
Happy Canada Day!