Local eatery rebranded Blackod, offers seafood on tapas-style menu, communal eating
An old Teddington Park restaurant is turning over a new fin.
Trappers, a Hoggs Hollow staple purchased by Paul and Alicja Fredericks a year ago, is being put through the re-branding process.
Blackod is the new name, and along with it will be a new menu and a new style of eating.
Seated at the bar in late June is Paul Fredericks, along with his chef, Anthony D’Ambrosio, former owner of Fish Street Market and Open Kitchen at Yonge Street and Sherwood Avenue, and the two are bathed in their enthusiasm for fruits de mer the menu has to offer.
“It’s going to be a different dining experience,” D’Ambrosio said, who will judge dishes on two future episode of Chopped Canada. “We’re trying to let people create their own meals.
“Nothing brings people together lie food, but if I order a steak with all the trimmings, and you order a halibut with all the trimmings, we’re not really sharing.”
The solution to what D’Ambrosio is describing is a tapas style menu — a traditionally Spanish way of communal eating with small dishes. It allows for diners to taste from an assortment of dishes and flavours.
Steak and lamb chops are still on the menu, and will be ordered from local, free range producers.
“We’re trying to go as wholesome as possible,” Fredericks said.
As for the name change, Fredericks added it all came down to new owners deciding on a new look.
“Trappers is old, tired. It’s something from the past,” he said. “We want something sexier, more contemporary, more in line for what’s in demand.
“There is a shortage of good seafood. This is where (Blackod) is a very niche market, in the sense that you don’t have too many restaurants offering what we do.”
What they have to offer are tuna tartare with in-house tortilla chips, crab cake with corn salad, srirachi mayo and sweet tomato jam, as well as lobster-halibut on pineapple salsa, roasted pepper and cold asparagus soup. The perfect venue for hosting the Miss Universe Canada party, which they did on June 8.
When asked about the accoutrements, in particular the tomato jam, D’Ambrosio playfully balked.
“What are you looking for — recipes?” he chided, adding it’s the perfect accompaniment for a seafood dish. “The tomato jam is just the perfect balance for the fish, and the meat.”
In addition to the menu, the ingredients will be dependent on their seasonal availability.
“We’d hate to have someone come in here, asking for halibut out of season, because we won’t carry it,” D’Ambrosio said, adding with a wry grin and a smile, “You don’t have to be a good cook if you’re using fresh products.”