Le Slang, the restaurant-cum-cocktail lab that opened in 2014 on Monkland, has a new kitchen brigade. The duo of Giancarlo Martino (late of Bouillon Bilk, Hostaria) and Carlo Amalfi (Mercuri, Maison Boulud) now command the stoves and a new menu.
Starters include grilled octopus with cauliflower purée and chickpeas; king mushrooms with sunchokes; and tuna and beef tartares. Salads comprise the likes of a lobster, pomegranate, celery, fresh peas and spicy bisque aioli situation which customers can order as a main. The fish and meat section ranges from a lobster tagliatelle to a signature burger to Vietnamese pork ribs. There is also a t-bone for two with market veg priced at $60.
This Thursday, January 29, the restaurant will host a $25 5 à 7 in conjunction with Chef Squared. Slang cocktail specialist Brynley Leach reports that the event will feature Martino, Amalfi, chefs Adam Aspelund (Ludger), Johnny Hamilton (Lucille's) and bespoke drinks by Leach and Dominion Square Tavern's Jay Lawson.