Last weekend’s birthday brunch began with stepping out into the bitter cold and a pounding headache but we were determined to festively embrace my favourite season after these last few months. Remember over the last few months, I have been in recovery from the concussion to a now recent diagnosis of Graves Disease and thus, have been relegated to meals from Ubereats or the air fryer alongside outings to medical tests, my GP’s office and subsequent specialist visits and just resting all the while feeling demotivated and a bit railroaded as this year had taken a turn I did not expect.
So this was the first time where I did not want a big celebration but an intimate birthday brunch experience.
Barely fifteen minutes after we sat down, with our orders already in the hands of the kitchen, the Sutton Hotel’s fire alarm interrupted service, closing the kitchen before any courses could arrive. In that moment of disappointment, the team’s response was revelatory in how much importance they place on clientele satisfaction.
Instead of sending us away unsatiated, the team responded by offering freshly baked croissants, cappuccinos, and the chance to sit with the restaurant’s beautiful interior until the situation was resolved. It was thoughtful and gracious, yet we debated where else we could brunch. And we did feel, we had only experienced half of what they wanted to share.
What they did next turned the whole story into something emblematic of the season. The chef apologized and the restaurant then offered to rebook us for a full dinner experience so we could truly taste what they are creating. And so, we came this past Friday for, what we were surprised, was one of the best meals we have ever had in Toronto
Dinner that night was deeply resonant with the spirit of gratitude, generosity, and celebration that defines this time of year. Every dish felt like a crafted note in a larger holiday symphony. Highlights from the current menu reveal why the kitchen’s creativity is so compelling. At the helm is Andrés Jaramillo, a Colombian-born chef whose Mediterranean-influenced tasting menus honour seasonal Canadian ingredients while drawing on a global culinary language refined through experience in Michelin-calibre restaurants such as famed chef Patrick Kriss’ Alo.
Appetizers that Set the Tone for the Holidays
We began with foie gras nestled atop brioche. Tomato jam, and hazelnut was elevated, rich, and warmly spiced, bringing forward the indulgent depth this season calls for. Paired with a caviar bite topped with crème fraîche and banana for a surprising silkiness, the opening courses felt like an invitation to gather close and savour the moment.
From the Land: Lamb and Wagyu Steak
The lamb chops, served with tzatziki, chermoula, and chimichurri, were tender, aromatic, and festive in way that bridged tradition with innovation. Each of the three sauces felt like holiday memories reinvented on the plate. The wagyu steak, beautifully charred and paired with cabbage purée and red wine jus, was rich in flavour yet balanced with restraint—a perfect reflection of celebratory dining without excess.
Comfort and Nostalgia with a Twist
The patatas bravas with bravas sauce and garlic aioli brought familiar warmth and spice, a nod to shared plates and convivial conversation. This dish grounded the meal with playful energy, perfect for a holiday table where stories and laughter flow. Abrielle Restaurant Toronto
A Sweet Finale Worth Remembering
Dessert felt like the final embrace of the evening. The fall brik, with honey crisp apple, white chocolate ganache, and cocoa bits, transformed autumn into something celebratory and indulgent. A cascading chocolate creation with layered flavours concluded the meal with elegance and joy, the perfect icing on a night that started with unforeseen disruption but ended with an experience we will be grateful for long after the holidays. Abrielle Restaurant Toronto
What stood out most was not just the technical skill or creative presentations. It was the attention to detail, knowledge, care, and meticulous execution woven through every part of the experience. The fact that the General Manager visited our table numerous times as well Executive Chef Andrés, who emerged from the kitchen to speak to both of us and apologize, was profound. I was thoroughly impressed with the service and the 5-star food.
From recovering a disrupted birthday brunch to crafting a dinner that captured the holiday spirit of gratitude, community, and generosity, Abrielle made the evening feel both meaningful and exceptional.
This is what the season of giving should feel like: thoughtful, warm, and designed to be shared. It was an evening where hospitality went beyond service and became something memorable, gracious, and deeply human.
Here’s to embracing connection and building experiences together.
Equilibrium By Design 
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