The Best Thing We Ate Last Night: Ty-Lör Boring's PEI Halibut

Photo: Kyle Froman Photography

By Jacqueline Wasilczyk

Given the overwhelming amount of attention he gets for taking his clothes off, it's somewhat easy to forget that Top Chef contestant Ty-Lör Boring is a serious chef, but for any doubters out there, we can assure you the Spasso alum has chops. Last night we went to his pop-up at "culinary salon" City Grit and left majorly impressed. The thoughtful five-course menu showcased delicate, pronounced flavors and strong technique, and though some complained of leaving hungry, the light, Asian-inspired entrees had us comfortably full (and trust us, we can hold our own).

While the menu had a few highlights (one being the "hothouse melon" that won Boring the Nathan Myhrvold challenge on the show), the standout was the PEI halibut served with oyster coriander purée, curry leaf, corn starts and smoked maldon. The fresh fish was clean, light and refreshing, with an avocado oil blend and oyster coriander purée giving the dish a pleasant contrasting richness. The addition of a curry leaf added a bit of texture and hint of spice, and the smoked maldon rounded it all out. Tasted like summer, which at this point, we're desperately longing for.