David Adjey, Executive Chef and co-owner of Nectar, undoubtedly one of this city's finest restaurants, doesn't think about food the same way you and I do. While we may think of ingredients or recipes, Adjey uses shapes, colours, flavours, aromas and textures to tell a story. Part showman, part choreographer, part designer, part celebrity, this hometown boy is first and foremost an artist, an artist who has chosen food as his medium.

Separating him from the pack is the distinct deconstructionist philosophy that influences his unique cuisine. Adjey distills his dishes to their essence, breaking them down to their most fundamental components. Rather than the whole being more than the sum of its parts, each distinct part is as important as the whole.

The restaurant itself is slightly off the beaten path, making it a true destination. The long space goes against the trend of sleek, cool, minimalist design and opts instead for warm, elegant and inviting. Unique touches include the glowing white onyx bar, the three-dimensional wall sculpture that looks like a windswept desert, and the "Chef's Table" - four great seats right at the window of the gleaming open kitchen that's buzzing with creative energy.

For Nectar, Chef Adjey has created a menu that allows him the largest canvas on which to create. In-line with his deconstructionist approach, the menu highlights the basic foundation of each dish but leaves all the details a mystery.

First time diners are often perplexed when they see the menu. Divided conventionally into appetizers and entrŽes, that's where convention ends. Dishes are described by a single main noun - "tartare", "tuna", "duck", "steak" - supported by no more than two or three adjectives or nouns - "fire/ice", "long/short", "chino/latino" - that may illuminate or further perplex. Knowledgeable staff help guests navigate and make selections based on their likes and dislikes, but keep the details of each dish a mystery, thus allowing Chef Adjey maximum freedom to change the components of each dish according to inspiration.

While normally we would go into great detail about the meal we had, in this case to do so would go against the Chef's vision. Suffice it to say we had the pleasure of dining on two entrŽes - the "tuna - cool/warm/hot" and the "duck - breast/leg". No description could do these dishes justice. Works of edible art with attention paid to every detail make this a dining adventure we will never forget.

In addition to Chef Adjey's food creativity, other important aspects of the restaurant which are equally enjoyed are the design, service, mood and vision that make Nectar a great experience.

Nectar's eclectic wine list features both Old and New World labels that are the perfect accompaniment to the creative cuisine. Rather than common mass produced wines, they have selected vintages from several old family boutique vineyards and small wineries. Other specialties include their list of Aperitifs - classic cocktails rarely seen on today's menus, and a wonderful selection of Champagnes and sparkling wines that make any occasion special.

As far as true visionaries go, David Adjey is the real deal. Toronto is fortunate to be the home of such a gifted culinary talent. At Nectar guests are in for much more than a meal, they're in for an experience. So give yourself over to the culinary adventure and enjoy.Open for dinner Monday through Saturday, reservations are highly recommended.

Nectar Restaurant
488 Wellington Street West
Toronto, Ontario M5V 1E3
Phone: 416.979.1666
Web site: www.nectar-restaurant.com