Stephanie Dickison's Blog, page 30
July 6, 2021
At The Pass with Jason and Ryan Buising
Chef Ryan Buising (left) and Chef Jason Buising (right) of Kumain Kitchen.
At The Pass is a weekly series showcasing Toronto’s best chefs. You won’t find any celebrity chefs featured here. Perhaps you already know these fine cooks, but maybe not. They’re not famous - yet. But it’s time these talented, passionate, hard-working chefs got a bit of the spotlight.
🕒 10 min read
Currently
Chef Jason Buising - Co-owner of Kumain Kitchen; part time at Bar Catalina and Gourmetguyz.
Chef Ryan Marquez Buising - I am currently operating Kumain Kitchen, a Filipino-inspired takeout restaurant with my twin Jason Buising. We are open Wednesday to Friday for delivery and pickup. I am also helping out Chef Humberto Sanchez at his newest restaurant Bar Catalina, food truck Gourmetguyz, and catering business Palleros.
Formerly
JB: The Wilcox Gastropub, Estia, Enoteca Sociale.
RB: The Wilcox Gastropub for Chef Humberto Sanchez, Estia for Chef Meaghan Foster and Jamie Ullrich, Kage Nikkei Restobar for Chef John Carlo Zabala, Gusto 501 for Chef Elio Zannoni and Chef Pasquale, Enoteca Sociale for Chef Kyle Rindinella.
Favourite dish to make right now
JB: Inihaw na Manok (Chicken BBQ) and Filipino Style Pork BBQ.
RB: Lechon Kawali - a deep-fried pork belly dish normally served with atchara, a spiced vinegar and garlic fried rice.
Last cookbook purchase
JB: I Am a Filipino: And This Is How We Cook by Nicole Ponseca and Miguel Trinidad
RB: The Whole Fish Cookbook by Josh Niland
Have you read it/tried any recipes
JB: I’ve read through the book and it has influenced a lot of our menu items that will soon be coming up in the next couple months. It’s a great book for up and coming chefs that want to further their knowledge about Filipino food and culture.
RB: Yes, I have read a quarter of it. It’s a really good read if you are interested learning a diverse array of preparing fish.
One dish or ingredient you’d like to see gone from menus
JB: Probably bitter melon because it’s my least favourite ingredient to prep, serve, and most of all, eat.
RB: One ingredient I dislike are chickpeas. I have had so much chickpeas in staff meal, I am done eating them. Ha ha.
And one dish or ingredient that you’re excited about right now and would like to see on more menus
JB: Ube, for the Filipino community. I’m very excited to see ube, which is purple yam. It can be used for jam or fillings for sweets and baked goods. You can also find it in cheesecakes, cookies, waffles, pancakes, lattes and ice cream.
RB: One ingredient I recommend would be Bagoong Guisad, a Filipino condiment made up of fermented shrimp paste fried with oil, aromatics, and other spices. It gives a dish layers of flavour - a rich salty, funky taste.
Who are your biggest influences
JB: Chef Andaya is the one who started it all for me. He mentored me as a high school student, believed in me, and ingrained that chef mindset. He taught me the basics of cooking. Chef Humberto Sanchez was my very first boss in the industry. Made me grow and showed me the in’s and out of the chef life. Taught me how to work clean, fast paced and to communicate clearly. My grandma Vicky had her own small business as I was a little kid and watching her execute all types of Siopao (steamed buns) started my love for food. She always prepares excellent Filipino-style dishes at family our gatherings.
RB: Chef Andaya and Chef Humberto took me under their wing as a young high school student and taught me a lot about cooking and about the industry - Chef Andaya was my high school teacher who trained me for high school cooking competition, and Chef Humberto was my first Chef in the cooking industry.
Kumain Kitchen Kamayan Box Bundle.
If you could eat at any restaurant in the world
JB: One restaurant that I have always wanted to try is Toyo Eatery in Makati City, Philippines.
RB: It would be Hapag in Quezon City, Philippines.
What’s the last thing you ate
JB: Suman Malagkit (steamed white glutinous rice in banana leaves) made by my Grandma.
RB: Korean Fried Chicken.
What are 3 must-have ingredients always in your fridge?
JB: Calamansi Juice, Banana Ketchup, Garlic.
RB: Banana Ketchup, Soy Sauce, Bagoong.
Guilty pleasure
JB: Ordering a lot of ice cream scoops at all-you-can eat sushi.
RB: For sure, Miss Vickie's Sea Salt & Malt Vinegar Chips.
Top 3 favourite Toronto restaurants
JB: Sansotei Ramen, Fushimi Sushi, Rol San Restaurant
RB: Saint Island Pies, Gusto 501, Loga's Corner
Top 3 favourite Toronto bars
JB: Hemingway’s, 416 Snack Bar, PrettyUgly Bar (RIP)
RB: The Dock Ellis, E.L.Ruddy Co. Café, 416 Snack Bar
Go-to drink
JB: Oreo Chiller with chocolate ice cream and sake.
RB: For sure a cold Red Sangria on a nice hot, sunny day on a patio. Nothing goes wrong with that.
One habit you have in the kitchen that you should lose, but can’t seem to shake
JB: Folding too many towels for service that are not needed.
RB: Overthinking everything.
And one habit you have in the kitchen that will inspire young chefs
JB: Keeping everything in order. Check your station before and after service. See what’s needed for service and what you can get ahead for the next couple days. Essentially, keep track of your mise en place.
RB: Always thinking ahead, and cleaning as you go.
Hidden talent
JB: Funny enough, not a lot of people know this, but I won a curling MVP in high school.
RB: Cleaning.
Best career advice you ever received
JB: “Be comfortable with the uncomfortable and bet on yourself.” - Ryan Buising
“Hard work is worthless for those that don’t believe in themselves. - Naruto Uzumaki
RB: “Read as many cook books and learn as much as possible from working with other chefs.” - Chef Andaya
Worst career advice you ever received
JB: A previous colleague once suggested I stay comfortable working one food preparation station and don't branch out to other stations. This is bad advice as in the food industry, it is more beneficial to familiarize yourself with different stations, as in business it develops your confidence in adapting to new and spontaneous cooking challenges. Branching out has given me a better foundation for preparing menus for the business. If I took his advice, I would be less versed in making menus and less comfortable with change in the kitchen.
RB: An old friend I used to talk to once said, " Why are you selling common dishes that other Filipinos can make from home." Suggesting there's no point in selling the type of food I was passionate in preparing. This suggestion to rethink my passion made me reflect and self doubt for a bit, but in the end it only motivated me to pursue it even more. I'm glad I choose to ignore his advice.
Your advice for a young cook starting out in the business
JB: Be humble and keep asking questions. Learn as much as possible. Always be ready for the opportunities. Bring a sharpie, pen and paper. Write down every recipe.
RB: Always ask questions, speak up, and try to learn as much from every chef you work with. Always think ahead. Work smart, not hard. Be clean and early to work. Ask yourself how you can improve on your craft and at every shift. Try to learn different stations. If you’re not learning, you’re wasting your time. Lastly, networking is key.
In order to support chefs during this time, the monthly At The Pass series is now WEEKLY. Know someone in Toronto or GTA who should be featured? Submit their name for consideration. And yes, you can nominate yourself.
For breaking news, updates, interviews + much more, follow Toronto Restaurants on Instagram and Facebook and subscribe to the newsletter.
July 4, 2021
TR Guide to Patio Season: West Queen West
Bar’kada by Chartor Photography.
🕒 4.5 min read
Patio season has finally returned to the 6ix and you want to know what’s open and where.
Instead of relying on played out ‘Best Of’ lists, discover all the outdoor dining options the city has to offer, from rooftop patios and secret gardens to sidewalk cafes and courtyards, one neighbourhood at a time.
ISO of casual eats? Sophisticated cocktails? Whatever you desire, the stretch of Queen between Bathurst to Gladstone has it all, including over 40 patios.
Please contact establishments directly for hours of operation and other information.
The Agora
Greek Market & Cafe
921 Queen St. W.
416-901-9022
Après Wine Bar | IKUNE by Après Wine Bar
Wine Bar
1166 Queen St. W.
647- 292-3317
Apt200
Bar
1034 Queen St. W.
416-357-1299
Banu
Persian Restaurant
777 Queen St. W.
416-777-2268
Bar Fancy
Bar
1070 Queen St. W.
416-546-1416
Bar Poet
Bar
1090 Queen St. W.
647-340-1090
Bar'kada
Tapas Restaurant
745 Queen St. W.
416-551-8889
Cafe Neon
Cafe
1024 Queen St. W.
647-351-6366
Daar
Middle Eastern Restaurant
746 Queen St. W.
416-551-3227
Death And Taxes
Bar
1154 Queen St. W.
416-533-5838
Dog And Bear
Bar
1100 Queen St. W.
647-352-8601
The Dog's Bollocks
Sports Bar
751 Queen St. W.
647-350-6496
The Drake Hotel
Hotel
1150 Queen St. W.
416- 531-5042
Fonda Lola
Mexican Restaurant
942 Queen St. W.
647-706-9105
Frankie’s Diner
Diner
994 Queen St. W.
416-588-1936
Frisaca
Mexican Restaurant
592 Queen St. W.
416-551-7227
The Good Son
Comfort Food Restaurant
1096 Queen St. W.
416-551-0589
Greek & Co
Greek Restaurant
756 Queen St. W.
416-703-7888
Hello 123
Vegan Restaurant
1122 Queen St. W.
416-532-3555
Hugs & Sarcasm
Breakfast/Brunch Restaurant
859 Queen St. W.
647-352-4227
Le Swan
French Diner
892 Queen St. W.
416-536-4440
Lemon Tree S&S
Japanese-Korean Fusion Restaurant
760 Queen St. W.
416-363-6277
Lobby
Cocktail Bar
1032 Queen St. W.
416-901-6768
Matty's Patty's Burger Club
Fast Food Restaurant
923A Queen St. W.
Milagro Cantina
Mexican Restaurant
783 Queen St. W.
416-366-2855
The MoMo House
Tibetan Restaurant
1422 Queen St. W.
416-588-8887
Mother
Cocktail Bar
874 Queen St. W.
416- 537-1928
Naan & Chai
Pakistani Fusion Restaurant
712 Queen St. W.
416-366-6226
Noce
Italian Restaurant
875 Queen St. W.
416-504-3463
Nord Lyon
French Restaurant & Bakery
665 Queen St. W.
416-792-6661
Nuit Social
Wine Bar
1168 Queen St. W.
647-350-6848
Nunu Ethiopian Fusion
Ethiopian Fusion Restaurant
1178 Queen St. W.
647-351-6868
Otto's Bierhalle
German Restaurant
1087 Queen St. W.
416-901-5472
The Paddock
Bar
178 Bathurst St.
416-860-9997
PG Clucks
Chicken Restaurant
1112 Queen St. W.
416-535-1427
Piquette
Wine Bar
1084 Queen St. W.
416-533-7745
Ramen Misoya
Japanese Restaurant
646 Queen St. W.
416-594-6476
The Roasted Nut
Cafe
768 Queen St. W.
416-546-1935
Nana
Thai Restaurant
785 Queen St. W.
647-352-5773
Smoque N' Bones
BBQ Restaurant
869 Queen St. W.
647-341-5730
Soufi's
Syrian Restaurant
676 Queen St. W.
647-350-7737
Sud Forno
Italian Bakery & Restaurant
716 Queen St. W.
416-504-7667
SweetLulu Restaurant
Asian Fusion Restaurant
696 Queen St. W.
647-350-5858
Thai Elephant
Thai Restaurant
813 Queen St. W.
416-366-3400
Three Monks And A Duck
Bar
811 Queen St. W.
416-901-9588
Wayward
Bar
1096 Queen St. W.
416-551-4692
817 Sports Bar & Grill
Sports Bar
817 Queen St. W.
647-748-2739
Names, addresses, phone numbers and websites subject to change.
Want to add your business? Submit your information.
For breaking news, updates, interviews + more, follow Toronto Restaurants on Instagram and Facebook and subscribe to the newsletter.
July 2, 2021
OPEN/CLOSED: Toronto Restaurant News July 2-7, 2021
My iconic OPEN/CLOSED is THE most comprehensive resource of restaurant openings (virtual/brick-and-mortar/popups/allll the things) and food/drink news in the city. No one does it bigger or better. Watch for the drop every Thursday. (unless there’s a holiday.) #ifyouknowyouknow
🕒 16 min read
The province moved to stage 2 on Wednesday, which for you might mean finally getting a haircut or tattoo or heading to a local shop that’s been closed for months. For restaurants, it means only one small change: moving the number of guests permitted for outdoor dining per from four to six, with exceptions for larger households and other restrictions. Indoor dining has been closed for over a year, and Ontario remains the only jurisdiction in North American with indoor dining still prohibited.
After last week’s madness of arrivals and the shortened week, I thought I was in for a bit of a break. Instead, I discovered not only a record-breaking number of arrivals, but more power players and heavy hitters in one fell swoop than the eons I’ve been writing this column. Am I saying the most monumental edition E-V-E-R is this one documenting 32 arrivals in a single week during the height of summer during a pandemic? YASSSSS!
So get out your calendars. You’re going to need them to try and fit just some of these in. That said, please support local businesses that aren’t new and/or don’t have patios whenever possible.
Here’s the very latest:
OPEN
York’s Afro-Caribbean Farmers’ Market (1531 Eglinton Ave. W.) kicks off Sunday at Eglinton and Oakwood in the Green P Carpark. The fresh market runs weekly 11am-3pm until October.
The second Aloette opened in Liberty Village (171 E. Liberty St., Unit 127A) on Wednesday, four years after the flagship location known for its cheeseburgers and lemon meringue pie at Queen and Spadina. Owner chef Patrick Kriss (Alo, Alobar Yorkville, Salon) is set to follow with additional locations next year.
Grand opening celebrations for Etobicoke’s newest patisserie, Aster's Refined Cakes (2358 Lake Shore Blvd. W.), begin Saturday at 10am.
Martine Bauer, Jonathan Bauer, and Maxime Hoerth - the brilliant team behind French reverie Pompette (597 College St.) – just debuted Bar Pompette (607 College St.) a few doors west.
The Black Pony (1481 Gerrard St. E.) in Gerrard India Bazaar has it all - cocktails, wine, beer, coffee, snacks, and patio. Fun fact: Though it may sound similar to previous spot The Flying Pony Café, it isn’t connected, though the baker’s stayed on.
Oyster and martini bar Blue Bar (873 Pape Ave.), located behind Tzatziki on Aldwych, is by the owner of the Greek spot out front.
Coffee and Clothing (841 Gerrard St. E.) brings together your two obsessions - roasted coffee and stellar vintage threads - in one expansive spot at Gerrard and Carlaw. This marks the second east end outpost for the brand, with the first just a couple blocks away (348 Pape Ave.), across from Gerrard Square.
The County General (3550 Victoria Park Ave., Unit 100) held down the fort at Queen and Shaw for a decade before uprooting to North York, of all places.
Did you catch my sneak peek of the new Dave’s Hot Chicken this morning? The midtown location (2066 Yonge St.), the second in Toronto, opened to the public today at 11am. Next stop: Leslieville.
Thonhill’s Duo Patesserie (230 Commerce Valley Dr. E.) has launched Duo Café (9206 Leslie St., Unit 1) with an array of cakes and ice cream in Richmond Hill.
Friends Burgers (1922 Queen St. E.) has been in the works for yeaers. The comfort food spot in The Beach opened Saturday. Bonus: Customers receive 10 per cent off all pickup orders.
From the folks behind Greek restaurant Tzatziki (873 Pape Ave.) comes Gianni's Pasta + Italian Sandwich (877 Pape Ave.) in East York. The new casual eatery debuted earlier this week.
The fifth Gyubee Japanese Grill in the GTA was set to launch mid-May but was delayed due to lockdown. The Mississauga branch (4559 Hurontario St., Unit A02), complete with patio, opened Wednesday.
George Brown Culinary Management grad Ashae Jean-Baptiste was working as a line cook when the pandemic hit. Thus, work ceased soon after. After making ice cream for a small dinner with a family friend (The flavour? Just a little Smoked Tea & Candied Ginger!), she realized, “It was so good!,“ and “One thing sort of lead to another, and I started to get excited and creative with ice cream.” She played with textures and mixed savoury and sweet ingredients - Coconut Curry with Raisins, Maple Candied Bacon – and launched I SCREAM: for Ice Cream from home in October. Since then, she’s rented commercial kitchen space from Manning Canning to create her unique and custom flavours. Pickup is available in East York, with delivery through U A Snack.
Jops Creamery at Yonge & College (437 Yonge St.) is “Canada’s first” Ecuadorian-style ice cream topped with fresh “Latino cheese” and homemade whipped cream, Flavours include Coconut, Strawberry, Pistachio-Almond, and Cappuccino, and can also be served with a fruit base.
Kung Fu Tea has set up shop in Rutherford Marketplace (9360 Bathurst St., Unit 4F/106) in Vaughan. The newest satellite in a long line of stoes launched over the last two years guests is offering 20 per cent off all drinks and a large 38 Milk King for $4.88 until July 15.
The Lobster Roll (160 Baldwin St.) did a summer pop-up last year at Unit 7 in Kensington Market. They just moved into permanent digs a few doors down at Unit 5.
Mataan Restaurant debuted in York yesterday at Lawrence and Weston Rd. (2075 Lawrence Ave. W.). Dig into Somalian fare such as grilled steak served with seasoned rice and salad, and Suqaar Digaag - a chicken and vegetable dish seasoned with Xaawash, an exhilarating, fragrant spice mix.
The Ascari family grows again in Leslieville, just steps from the place that started it all - Ascari Enoteca (1111 Queen St. E.). Meet Mercatino E Vini (1091 Queen St. E.), a neighbourhood shop filled with wine, groceries, and prepared items.
Chef Andrew Carter, owner of British gastropub The Oxley in Yorkville and Italian-inspired SALVO downtown, quietly debuted Middle8 (119 Yorkville Ave.) on June 16 in the space formerly home to Amber nightclub. The cocktail/wine bar features “hand-crafted liquor-forward cocktails, a focused wine list of wines and wine styles we love, alongside an eclectic small plates menu centered around oysters and charcuterie,” says Carter, who brought in Chef Chris Wilkinson (Sofia, à toi, The Broadview Hotel), Aleks Russell at the bar, and sommelier Julie Garton (Wine Director, Four Seasons Toronto) to consult on wine. Carter who ““basically built the bar I want to drink - and eat – at,” named the spot after the English term for the bridge in a song, so stay tuned for live music by way of soul blues, R&B, with some jazz, in the intimate, speakeasy style space.
ISO honey marinated Taiwanese fried chicken, fluffy bao, and multicoloured sweet potato balls? Check out Monga Fried Chicken’s newest outpost in Mississauga (561 Curran Pl.).
Mooby's Toronto (250 Adelaide St. W.), the renowned fictional fast food resto featured in actor/director Kevin Smith’s Dogma, Clerks II, and Jay and Silent Bob flicks returns to the 6ix on July 14 for a quick pop-up, but buy tickets now as they’re sure to sell out. Psst. Here’s a first look, courtesy of none other than actor/director/producer Jason Mewes, aka the infamous Jay.
I alerted newsletters subscribers to Myth Restaurant (522 King St. W.) replacing The Citizen a month back. To get caught up, it’s a Greek-inspired spot thatstarted out on the Danforth long before moving to the King and Brant ‘hood. Doors (read: patio) opened Saturday.
Tropical vibes ahead! The Palm, a pop-up piña colada bar has touched down at Cacao 70 in the Distillery District (access from 33 Mill St.). Brian Gibson launched the pop-up last year at College and Spadina as a way of bringing a taste of the islands to the city while travel was limited. On the menu: Tropical Smoothies ($7.25), freshly made Limeades with fruit infusions ($5.50); Coconut Water beverages; Piña coladas, Mango Coladas and Daiquiris ($7.25). The pop-up is open Thursdays to Sundays until early fall.
Rabbit! Rabbit! Rabbit! (461 King St. W.) takes its name from the superstitious phrase “Rabbit Rabbit Rabbit,” spoken out loud upon waking on the first of the month for good luck for the following 30 or so days. The new cantina offers Southwestern casual eats from brunch to late night, organized into ‘Tacos’ and ‘Not Tacos’ sections for supreme ease.
Marben (488 Wellington St. W.) has a new addition: Rodie by chef Chris Locke and team. The new “takeout-only restaurant and pop-up brand” is all about handhelds, perfect for whatever road you’re taking. Think: burgers, shawarma, hand pies, and boozy sodas.
Rosie’s Burgers debuted in Port Credit (61 Lakeshore Rd. E.) last June, so how fitting their first Toronto spot at Queen and Portland (573 Queen St. W.) followed almost exactly a year later on July 1.
Summer House launches today at Hotel X (111 Princes’ Blvd.). The spot consisting of three-storey rooftop, restaurant and patio across 75,000 square feet with uninterrupted views of the city, has been given a Hampton-esque update courtesy of Harlo Entertainment, Honeycomb Hospitality, and Adrian Niman, Owner and Executive Chef of Food Dudes, who reimagined the menus at Prime Grill and The Peak.
Surreal Sweets (2831 Bathurst St.) debuted over two decades ago at the start of the millennium, when Craig David’s “Fill Me In” was all over the airwaves and Destiny’s Child were still together. Sister shop, Surreal Food Co (973 Eglinton Ave. W.) in York, is a kosher bakery featuring exquisite bread (Confit Garlic and Herb, Honey Spelt Porridge, Challah) and other drool-inducing items including Blueberry And Sheep's Feta Tartines and Chocolate Morning Buns.
TP Tea (3278 Midland Ave., Unit D110) opened in Scarborough on Saturday. Did you know? The ‘Taiwan Professional’ tea chain is home of the “world's first pearl milk tea”?
Grand opening celebrations for Markham’s Tsuyoi Sushi (190 Main St., Unit 2) took place Monday.
Officially slated to open last May, it seemed like forever before VELA (90 Portland St.) was finally unveiled on Monday for reservations. The wait was worth every second. A revelation and one of the most breathtaking destinations in the city, (no spoilers here, just go see it for yourself), brought to you by industry powerhouses Robin Goodfellow, co-owner of Bar Raval and PrettyUgly (RIP), and Amanda Bradley, co-creator and former General Manager of Alo and previous GM of GEORGE Restaurant. Chef Jeffrey Lapointe (ex-Soho House Toronto, Piano Piano, Splendido) is whipping up all the classics you’ve been aching for: Wedge Salad, Shrimp Cocktail, Steak, Caviar Sandwiches. Two patios – Pergola and Garden – are ready to welcome you until indoor dining returns. See. You. There.
CLOSED
Chantecler’s address (1320 Queen St. W.) is changing after almost a decade - not by choice.
The County General debuted at Queen and Shaw (936 Queen St. W.) in Fall of 2011 before shuttering during the pandemic. TR Trivia: Do you remember The County General Riverside (798 Queen St. E.)? It opened March 14, 2014 and closed January 31, 2017.
EVENTS
The Depanneur + The Bentway Communal Picnic dinner series gets underway this week.
Food Truck’n Friday kicks off tomorrow, running until December 3.
Mississauga’s Celebration Square is home to a number of food trucks this summer starting Saturday.
This is the final weekend to catch Night Market Toronto at Square One.
Street Eats Night Market at Scarborough Town Centre runs every weekend until September 5.
NEWS
A constitutional challenge by Adam Skelly, owner Adamson Barbecue was dismissed earlier this week by a Superior Court Judge.
ICYMI
Last winter I noticed a proliferation of restaurant chefs launching their own ventures in ice cream/gelato, of all things. It seemed an insanely arduous task to take on in regular times, never mind during a pandemic, and in a climate that seems cold six or seven months of the year. Working in the industry for years and aware of at least some of the risks and pitfalls of such a peculiar business, these passionate pros pursued their dreams with aplomb anyway. I had to know more, so I interviewed seven top Toronto chefs and industry vets who either launched their enterprise during lockdown while still working at a restaurant or ditched their full-time job FOR THE LOVE OF ICE CREAM. Their answers are absolutely fascinating. Get the Inside Scoop now.
Eimear De La Rosa-Brazil runs the world. Or at least a big portion of it, in her role of Operations Chef of Ascari Hospitality Group’s three restaurants (Ascari, Ascari Enoteca, Gare de L’Est Brasserie), Hi-Lo Bar, virtual events. online shop, and brand new IRL store Mercatino E Vini. She shares the fascinating setting of her first job, career advice she thankfully didn’t heed, her advice for chefs just starting out + much more in this week’s compelling At The Pass.
And stay tuned – more news ahead in The Tip Off, exclusively available in the TR Newsletter.
Please support local businesses whenever possible.
Life moves fast. (I wrote about +100 new arrivals in June alone.) Catch up on previous editions of the OPEN/CLOSED.
Things change quickly. Follow Toronto Restaurants on Instagram and Facebook for breaking news, updates, interviews + more.
Hear of a place that’s about to open or just closed? Have an upcoming food or restaurant event? Get in touch.
Need help to spread the word about your menu, bottle shop, upcoming patio, but you’re on a budget? We can help. *Prices have been reduced to help local businesses during this time. Limited space available.
June 30, 2021
At The Pass with Eimear De La Rosa-Brazil
At The Pass is a weekly series showcasing Toronto’s best chefs. You won’t find any celebrity chefs featured here. Perhaps you already know these fine cooks, but maybe not. They’re not famous - yet. But it’s time these talented, passionate, hard-working chefs got a bit of the spotlight.
🕒 4.5 min read
Currently
Operations Chef, Ascari Hospitality Group (Ascari Enoteca, Hi-Lo Bar, Gare de l'Est Brasserie, Ascari King Street, and newly opened Mercatino E Vini)
Formerly
Waterford Castle in Ireland. I worked at a Jewish catering company for three months when I moved to Canada, but other than that, Waterford Castle was my only other culinary job. I was born and raised in Waterford, Ireland and emigrated to Canada in 2015 when I was 21.
Favourite dish to make right now
Anything with pasta! My all-time favourite pasta is the Amatriciana. Over the last years, I fell in love with hot spicy food, so this dish is perfect because you can add so much heat, and for me, it only gets better!
Last cookbook purchase
The Irish Cookbook by Jp McMahon
Have you read it/tried any recipes
Not yet! Two recipes I'm excited to try are the Rolled Pork Belly with Fennel and Apple Cider and the Waterford Blaa recipe, a bread roll that comes from my home city that I haven't made in years.
One dish or ingredient you’d like to see gone from menus
Any ingredient that is irresponsible or unethically sourced.
And one dish or ingredient that you’re excited about right now and would like to see on more menus
Real honey!
Biggest influences
The people I’m surrounded by at work. They’re all such hard workers that it pushes me to do better
If you could eat at any restaurant in the world
Last thing you ate
Chocolate Walnut Maple Cake. Late night baking is my favourite!
Three must-have ingredients always in your fridge
Butter, milk, and eggs.
Guilty pleasure
Neilson chocolate milk.
Top 3 favourite Toronto restaurants
Richmond Station, Le Select Bistro, and Casa Di Giorgio Restaurant
Top 3 favourite Toronto bars
Hi-Lo Bar, The Comrade, Chez Nous
Your go-to drink
One habit you have in the kitchen that you should lose, but can’t seem to shake
Snacking. Normally whatever food is in front of me!
And one habit you have in the kitchen that will inspire young chefs
Making lists and always timing yourself so you are always pushing yourself to be faster and more efficient.
Hidden talent
I used to sing. I sang in the Waterford Institute of Technology Youth Choir from the age of 13-18. We travelled to many places in Europe in that time. We won many Ireland national competitions and came third in two internal competitions in Prague and Kraków. It was an incredible experience!
Best career advice you ever received
No matter how long you cook, you will never know everything. - Michael Quinn, my first ever Head Chef.
Worst career advice you ever received
I was told not to move to Canada to cook. Last week I celebrated six years, and five-and-a-half years with the same company!
Your advice for a young cook starting out in the business
Find a job in the industry that makes you happy. Surround yourself with an environment you enjoy and people that push you to do better.
———
In order to support chefs during this time, the monthly At The Pass series is now WEEKLY. Know someone in Toronto or GTA who should be featured? Submit their name for consideration. And yes, you can nominate yourself.
For breaking news, updates, interviews + much more, follow Toronto Restaurants on Instagram and Facebook and subscribe to the newsletter.
June 28, 2021
The Inside Scoop: Why 7 top Toronto chefs and industry vets pursued careers in ice cream during a global crisis
🕒 28 min read
Restaurants across the province were ordered to shut down indoor dining due to the Covid-19 pandemic in March 2020. A sharp rise in restaurant chefs delving into their own interests quickly followed. Sure, bread and pasta by culinary pros proliferated, and chef-driven fast foods such as pizza and burgers crowded social feeds, but a shocking number were getting into the ice cream/gelato game.
I interviewed seven chefs and industry vets who either launched their enterprise while still working at a restaurant or ditched their full-time job for the love of frozen dessert. Interviews took place in April, just before the season kicked off:
Mathew Cribari, Sous Chef at Buca Yorkville, was making gelato before switching to his home-based gelateria in January.
Michael Lam and Eric Chow met at Ascari King St. where their business idea was born. Chow left his role as General Manager a while back, while Michael did double duty as Chef de Cuisine until the end of May.
Lorenzo Loseto, Executive Chef of George Restaurant, was making hand-crafted, small batched gelato and sorbetto during lockdown last year before the official launch in February.
Baker Ashley Wittig co-founded Bunner's Bake Shop in 2010, opened two locations, and co-write the cookbook long before launching her line of plant-based ice creams on Instagram in September. A storefront quickly followed, opening just before Christmas last year.
Chef Onur Yilmaz spent time in kitchens in Antalya, Turkey, and Leland, Michigan before cooking up a storm at Toronto’s own Four Seasons, Cafe Boulud and Cactus Club. He spent the last three years focused on making his dream a reality, and opened an ice cream store in March, and moved to another location in June.
Ched Georgia Zimbel was working full time at Marben when she kicked off her virtual biz last summer.
Lest you think it’s easy or inexpensive making ice cream and running this particular kind of food business, these experts share the trials and tribulations of operating this unique venture during the pandemic.
The calling
Gelato has been a passion of mine since childhood. As a kid, mostly eating it, of course. The passion was sidetracked by my passion to cook and love for all things food. It was reignited through my travels with my family. In 2016 I decided to take a trip to Italy to eat gelato and learn more about gelato. We went for three weeks, ate gelato every day -sometimes 3 times a day - and for one of those weeks, I went to the Carpigiani Gelato University, which was amazing and set me up with the basic knowledge to make proper gelato.
I didn’t start Alberobello Gelato until we shut the first time, because the shutdown gave me the time needed to work on my recipes. I have made, turned, packed, and given out every gelato that I have made. Not sure how long that will last with us being open now. I will probably need help soon, but I will still only make small batches until I open a storefront at some point in the next few years.
- Chef Lorenzo Loseto, Executive Chef GEORGE Restaurant
Launched
June 12, 2020.
Full time or side hustle?
Side hustle.
Location
Based out of George Restaurant.
Number of employees including yourself
Three.
Required equipment/ingredients
Gelato machine, seasonal ingredients.
Takeout, delivery or both?
Takeout.
What makes your ice cream different from the rest?
Intense flavours, similar to the food at George.
What’s the most surprising challenge you’ve faced thus far?
Heat.
Staple flavours, if any
Salted Caramel Olive Oil. Sponge Toffee Pecan, Chocolate Cherry - Not necessarily staples, but signature flavours that we rotate through.
Most notable/outrageous flavour(s) to date if any
Nothing really outrageous. All the flavours make sense, but interesting flavours would be Miso White Chocolate, Celery Lemongrass, and Blood Orange Rose Water.
What’s to come
White Sesame Mint, Banana Marsala, White Chocolate Chip Rooibos.
Ordering details
Alberobello Gelato at George Restaurant
111C Queen St. E.
Takeout | Patio dining
$10/pint Gelato and Sorbet, plus tax.
New flavours are released weekly on Tuesdays. A small amount is made for takeout, the rest reserved for the restaurant. In the summer we scoop a limited amount of special flavours for cones on Saturdays. Gelato order pick up: every Friday and Saturday between 12pm - 6pm. Gelato orders with bread and/or pastry pick up: every Saturday between 12pm-6pm. Pick up at the glass doors next to the GEORGE Restaurant kitchen.
The calling
A common theme that Michael and I kept coming across during our preliminary discussions about Good Behaviour was the idea of comfort. The most popular foods in the city during the Fall of 2020 seemed to be those that elicited a sense of comfort and nostalgia - burgers, pizza, Italian food, fried chicken sandwiches - pretty much anything that could combat the overwhelming sense of uncertainty and chaos that came with the COVID lockdown.
This craving for comfort food really resonated with us, and so we knew that we wanted to provide the city with something that really satiated people on that deep and nostalgic level. For us personally, ice cream was the natural choice: We remembered eating it with our own families as children - it is Michael's wife, Gracia, and my daughter Matilda's favourite summer time treat. And it is a food that provides us with a nearly limitless canvas for culinary creativity and exploration. Also, ice cream just seems to make people happy, which is something that Michael and I really appreciate after so many years of working in competitive restaurants.
- Eric Chow (pictured right), co-owner of Good Behaviour Ice Cream, with Chef Michael Lam (pictured left)
Launched
February 12th, 2021.
Full time or side hustle?
Full Time!
Location
We are partnering with Morellina’s and The Social Blend for the scoop shop and are currently producing out of Ricarda’s. Big shout outs to all!
Number of employees including yourself
11, with more on the way.
Required equipment/ingredients
More freezers than you can imagine: batch freezer, blast freezer, stand up freezers, chest freezers, glass door freezers, walk-in freezers, dipping freezers; full commercial kitchen for cooking the ice cream base and the add-ins. Dairy, dairy, dairy!
Takeout, delivery or both?
Takeout and online orders.
What makes your ice cream different from the rest?
Fully from scratch, with a “composed dish” approach to building the flavour profile and textural notes; Low overrun (amount of air whipped into iced desserts).
What’s the most surprising challenge you’ve faced thus far?
Ice cream melts - who knew!
Staple flavours, if any
Cheesecake, HK Milk Tea, Torta Della Nonna, Afternoon Tea.
Most notable/outrageous flavour(s) to date if any
Absolute Brunch - maple & bourbon glazed bacon, buttermilk pancakes.
What’s to come
Ice cream stuffed donuts! [Editor’s note: They just launched June 24.]
Ordering details
Good Behaviour Ice Cream
Takeout | Delivery
12/pint, $7/half pint
The calling
Because ice cream is so romantic! It forces you to be present, it’s super pleasurable, and it’s fun to eat! Plus, I knew I could nail it ;)
- Ashley Wittig, Owner of Honey’s Ice Cream
Launched
December 20, 2020.
Full time or side hustle?
Full time.
Location
Storefront.
Number of employees including yourself
Four.
Required equipment/ingredients
Batch freezer, ovens, 1 million freezers, cashews, coconut milk, sugar, cocoa butter, coconut oil.
Takeout, delivery or both?
Takeout and delivery via the apps.
What makes your ice cream different from the rest?
Plant-based and super creamy.
What’s the most surprising challenge you’ve faced thus far?
How to make enough ice cream!
Staple flavours, if any
Peanut Butter & Saltine.
Most notable/outrageous flavour(s) to date if any
Nothing outrageous yet.
What’s to come
The cone zone! Can’t wait to do scoops starting in April, and ice cream cakes soon too. I’ll be expanding the pastry case come summer to include everything you want to smother in ice cream to have an a la mode option too.
Ordering Details
Honey’s Ice Cream
1448 Dundas St. W.
Takeout | Delivery
$12/pint
All ice cream is dairy-free, with some items gluten-free as well. Fun fact: Honey’s is named after Ashley’s dog.
The calling
Gelato for me is something I’ve always loved. As a kid, me and my family would go to Italian bakeries such as Nino D’Aversa and Francesca’s and get gelato on summer nights. Then growing up and discovering places around Toronto like Hollywood Gelato with their funky flavours, always sparked my curiosity. I’m a sucker for those little spoons too - it just makes the whole experience.
My girlfriend kind of convinced me to pursue it, as we were both unemployed last November and she was craving some fresh Mint Chip. I figured it was a good way to be productive, and it kind of sorted itself out for me.
Once January hit and people started placing orders, we were so happy to be making all those custom flavours for everyone, in the depths of winter. It was a bright spot in the dark winter months for my girlfriend and myself especially in the middle of a lockdown. We were very grateful that people were giving us a purpose. We are so happy over here to be a part of the great ice cream movement of 2021.
- Chef Mathew Cribari, House Scoops
Launched
First recipe tested November 18 2020; First Instagram post January 9 2021; First Sundae delivery January 2 2021.
Full time or side hustle?
Started as a fun way to pass the time during the lockdown; has now turned into a full time business.
Location
Home based, with some production taking place at Sheldon Creek Dairy.
Number of employees including yourself
Me, my girlfriend, my parents, and my friends who help deliver on weekends.
Required equipment/ingredients
Cream, milk, eggs, sugar, vanilla. No stabilizers or preservatives. Ingredients vary based on custom requests. Base always remains the same.
Takeout, delivery or both?
Delivery.
What makes your ice cream different from the rest?
The freshness of ingredients. Besides some of the best gelateria’s in Italy, I offer probably the freshest gelato/ice cream in Ontario, maybe in Canada. Cream and milk are produced for me on Tuesday’s every week. I make base with it on Wednesday, and spin gelato with it on Thursday and Friday for customer’s orders on Saturday and Sunday. In under 48 hours, milk is coming from the cow and being turned into gelato, that definitely differentiates me from the rest.
The cream and milk I get from Sheldon Creek, also makes me stand out from the rest. The cream comes in at 45% fat and the whole milk a lot higher than the traditional 3.25% found in stores. Because there is such high fat, I do not need to use any stabilizers to add to the texture of my product. Most ice cream and gelato you’ll see in stores, and sold in shops have locust bean gum, or guar gum or some other stabilizer, which enhances the texture and changes the molecules of the gelato/ice cream. The gelato found at House Scoops uses none of those enhancers but still offers a silky-smooth finish, something we pride ourselves on.
Another thing that makes us stand out, is our menu. There really isn’t one. We offer some flavours that I have created, like the Ube, Vietnamese Iced Coffee, or Strawberry Cheesecake, but mostly, we let our customers tell us what they want. It’s a lot more work, but it’s better that way. I don’t want pints of gelato sitting in my freezer for weeks at a time, waiting for someone to buy it. We take the orders, gather the ingredients and give the people exactly what they want. This way we keep our rotation of product super fresh, and always use fresh dairy for the following week’s order. We like to think of our gelateria as something similar to a bakery. I would feel bad giving people week old gelato, just as a bakery offers discounts on day old bread. Gelato sits in our freezer for no more than two days before it reaches the customers.
I had a customer message and ask for a Baklava gelato they had while on honeymoon in Greece, and we’ve done it. Another customer from Los Angeles whose favourite flavour was Lavender Honey from this one shop, and we’ve done it from them. Another customer from Northern Ireland asked me for a Honeycomb flavour she grew up with. That’s the best thing about this: People are so happy that we’re able to give them something that reminds them of a certain memory. During the pandemic, everyone needs a little morale booster and I’m happy we can give it to them. It’s funny, every week, the same nurse orders from me, the exact same order, and requests her order be waiting for her at 5pm specifically because I guess that’s when she finishes her shift. Me and my girlfriend refer to 5pm as ‘Earl Grey O’clock’ now.
What’s the most surprising challenge you’ve faced thus far?
Physically producing all the gelato for the orders. Taking orders is easy, spinning gelato for 15 hours a day is not. Some days are a grind, but I mean there are worse ways to spend your day besides sampling gelato.
Staple flavours, if any
Vietnamese Iced Coffee, Mint Chip, Peanut Butter Chocolate, S’Mores, Crème Brûlée, Strawberry Cheesecake.
Most notable/outrageous flavour(s) to date if any
Durian, Avocado, Brown Sugar Bubble Tea, Jalapeño, Hong Kong Milk Tea, Earl Grey, Nutella Cinnamon Toast Crunch, Peanut Butter Caramelized Banana.
What’s to come
Looking for a store to set up shop. If anyone knows a good location, feel free to reach out.
Also
I just want to say thanks to everyone who has helped me get this going. First off, Sheldon Creek Dairy. Marianne at Sheldon Creek has been extremely helpful in this whole process. She just had her third baby, and still takes the time to message me, ship me emergency dairy when I need it, and offer up her facility for me to make gelato. All the people up there are good people, and I hope this leads to them getting more popularity in Ontario. Good people make good dairy.
I want to thank my girlfriend and parents, who basically welcomed in this gelato baby which is House Scoops with open arms. Couldn’t have done it without them.
Also, I want to thank all my friends who offered help. My friend Colin, who woke me up one morning and told me to fix up my Instagram page. My friend Andrew, who helped me file the paperwork with his law firm to certify the business. My friend Steve, who spent his free time making the website. My friends Andre, Alex, Brian and Toni, who offer up their weekends delivering to all of Toronto for us. My friend Ryan, who spent his free time creating two logos, and looking into stickers and packaging.
Big thanks to The Chew Review. Carly reached out to me on Instagram, and really set us off. At the time we had 200 something followers, and she made a TikTok video, next thing we knew, the video has almost 500,000 views, and now I have people from all over the world messaging me for gelato. One lady from Kentucky was willing to pay almost $600 for dry ice packaging, express shipping and three pints of gelato! That’s how crazy things have gotten over here.
Just a huge thanks to everyone else that ordered and shared the post to their feeds. This whole thing started from word of mouth and continues to grow week in and week out. This has given an unemployed chef a purpose in a world which deemed our industry non-essential. Thank you so much!
Ordering Details
House Scoops
Delivery
$15/ 710ml, $6 for 225ml
The calling
Me and my wife grew up in south part of Turkey. It never snows, so you can live almost seven months of summer. Ice cream was everyday activity for our family, that’s why it always had special place in my life. When I came to Toronto three years ago, we decided to open up an ice cream store, so me and my wife can make new memories that we made with our families in back home.
- Chef Onur Yilmaz, Ice Creamonology
Launched
March 5, 2021.
Full time or side hustle?
Full time.
Location
Storefront.
Number of employees including yourself
Two.
Required equipment/ingredients
Everything that I need for ice cream production - Batch freezer, waffle cone maker, milkshake maker, and so on.
Takeout, delivery or both?
Both, delivery via third party delivery app.
What makes your ice cream different from the rest?
Ice Creamonology makes the classical and extraordinary flavours by using the most quality ingredients. Turkish Coffee ice cream is from the coffee that we bring from Turkey. Mint Chocolate Chip is from actual mint leaves. Cocoa powder is the best cocoa powder in the world, Callebaut. Mango Sorbet is made from 100% mango juice. We never use food colouring in our ice creams. We would like to bring the beauty of the product itself.
What’s the most surprising challenge you’ve faced thus far?
How ridiculously expensive batch freezers/ice cream machines are.
Staple flavours, if any
Turkish Coffee ice cream is our signature, with Mango Raspberry Sorbet a signature for dairy-free preferenced customers.
Most notable/outrageous flavour(s) to date if any
Mint Chocolate Chip from actual mint leaves as well as Cherry & Beet and Maple are our outrageous flavours.
Ordering details
Ice Creamonology
1184 Queen St. W.
Takeout | Delivery
$12.50/pint
The call
When I was nine, I saw a documentary about a lady making ice cream somewhere in rural Ontario, and she would bake fresh pies and crush them into her ice cream. I decided that would be my retirement plan - I too, wanted to make ice cream and smash pies into it. Then the pandemic hit, and I had just made some ice cream for an event, and thought; why not now? And Parlour Tricks was born. It'll be a year in August!
- Chef Georgia Zimbel, Parlour Tricks Ice Cream
Launched
August 2020.
Full-time or side hustle?
Side Hustle...for NOW!
Location
Currently working out of a restaurant; selling via Instagram.
Number of employees including yourself
Currently just myself! My sister helps with social media and customer relations.
Required equipment/ingredients
We are currently using a 2-quart ice cream maker which makes spinning a slow process, but we make it work. Parlour Tricks is custard-based ice cream using eggs, sugar, milk, and heavy cream for the base. After that, we add whatever we want! Steeping flavours into the warm milk or adding cookies, cakes, candy, and/or fruit after we have spun it!
Takeout, delivery, or both?
For the winter months, we have been delivering ice cream to our customers in Toronto. We totally get that no one wants to go out in the cold, plus we want to keep our customers as safe as possible during the city's COVID lockdown. In the warmer months, there are pick-ups every Friday in the west end of the city.
What makes your ice cream different from the rest?
One of the things that has always set us apart is our cheeky flavour names. It gives you a little laugh and is a way for us to set the tone and tell a story.
The ice cream itself isn’t too sweet, you can easily sit down and eat an entire pint without feeling like you’re going into a sugar induced coma (we’ve tested that!). Any additions to the ice cream are made in-house whenever possible. For Thanksgiving, pies were made from scratch and crumbled into the ice cream.
As we grow, we have been trying to give back to our local community on the regular. So far we’ve been able to support three different organizations through our ice cream sales, but our goal is to make this a monthly commitment.
What’s the most surprising challenge you’ve faced thus far?
I had no idea how strict dairy laws were in Ontario until I started making ice cream. It’s thrown a lot of curve balls at us, making it almost impossible to get our product out there.
Staple flavours, if any
Part of what sets Parlour Tricks apart is the weekly variety. Every release features three new flavours. We like to keep it a surprise until the Instagram post goes up on Thursday. There is always a theme with each release tying the flavours together. In January we did all soda pop flavours; Cherry Cola, Root Beer Float, and Orange (Pop) Creamsicle. It’s a fun way to keep our customers engaged.
Most notable/outrageous flavour(s) to date if any
Our first flavour ever released was called ‘The Date They Never Took You On.’ It was everything you would find in a banana split - sprinkles, bananas, cherries, chocolate sauce, and peanuts all in one pint.
My sister Hannah’s favourite flavour was ‘When Decision Making is Too Hard.’It had Ruffles chips coated in chocolate crushed into vanilla ice cream. It was the perfect balance of salty and sweet.
What’s to come
We are getting excited for the summer months and celebrating our one-year anniversary. We’d love to have our own storefront eventually, or at least a bigger ice cream machine!
Ordering details
@parlourtricksicecream
DM on Instagram
Pickup | Delivery
$12/pint. Additional $2 for delivery anywhere in Toronto.
Flavours are released on Thursdays, and delivery/pickup is available on Fridays. Parlour Tricks is proud to be a part of the Parkdale Community. We have donated proceeds from ice cream to charities/food banks/ organizations in the neighbourhood in the past. Going into warmer weather this will be a permanent monthly practice. We believe that everyone deserves access to healthy food and safe housing. We will continue to do whatever we can to help ensure this becomes a reality.
Discover these along with +150 destinations in The Ultimate Guide to Ice Cream + Frozen Treats in Toronto/GTA.
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June 26, 2021
TR Guide to Patio Season: Church-Wellesley Village
🕒 2.5 min read
Patio season has finally returned to the 6ix and you want to know what’s open and where.
Instead of relying on played out ‘Best Of’ lists, discover all the outdoor dining options the city has to offer, from rooftop patios and secret gardens to sidewalk cafes and courtyards, one neighbourhood at a time.
This edition: Church-Wellesley Village, the historic home of Toronto's LGBTQ communities and Pride Toronto. Church Street between Wood and Gloucester is lined with festive patios and charming buildings - perfect for grabbing a bite/drinks with friends and fam.
Please contact establishments directly for hours of operation and other information.
The Cherie Bistro
Bistro
538 Church St.
416-968-1010
Churchmouse & Firkin
Pub
475 Church St.
416-927-1735
The Church St. Garage
Bar & Grill
477 Church St.
647-352-5508
Craig's Cookies
Bakery
483 Church St.
416-519-5336
Crews & Tangos
Drag Bar
508 Church St.
647-349-7469
The Drink
Cocktail Bar
459 Church St.
416-908-3855
Ginger Restaurant
Vietnamese Restaurant
546 Church St.
416-413-1053
Glad Day Bookshop
Cafe, Bar & Restaurant
499 Church St.
416-901-6600
Hair of the Dog
Pub & Restaurant
425 Church St.
416-964-2708
Kawa Sushi Restaurant
Japanese Restaurant
451 Church St.
416-921-2888
Kintaro Japanese Bar & Grill
Japanese Restaurant
459 Church St.
647-560-5335
Mexicados -Tacos & Burrito Co.
Mexican Restaurant
471 Church St.
416-466-2462
O'Grady's on Church
Restaurant & Bar
518 Church St.
416-323-2822
Pegasus on Church
Bar
489B Church St.
416-927-8832
Pizza Studio
Pizzeria
500 Church St., Unit 3
416-546-3773
Pocha 1989
Asian Restaurant
542 Church St.
647- 206-8703
Sambucas on Church
Italian Restaurant
489 Church St.
416-966-3241
Second Cup
Coffee Shop
544 Church St.
416-966-2981
Si Lom Thai Bistro
Thai Restaurant
534 Church St.
416-515-0888
Smith Restaurant
Brunch Restaurant
553 Church St.
416-926-2501
Storm Crow Manor
Bar
580 Church St.
604-428-9670
The Well Bar
Bar
487 Church St.
(416) 962-1234
_____
Names, addresses, phone numbers and websites subject to change.
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June 24, 2021
OPEN/CLOSED: Toronto Restaurant News June 24-30, 2021
My iconic OPEN/CLOSED is THE most comprehensive resource of restaurant openings (virtual/brick-and-mortar/popups/allll the things) and food/drink news in the city. No one does it bigger or better. Watch for the drop every Thursday. #ifyouknowyouknow
🕒 13.5 min read
It was announced earlier today that the province can move to stage 2 of reopening on Wednesday. This comes only two days earlier than scheduled, and one day before our national holiday when everything closes – SIGH - but at this (breaking) point, we’ll take whatever we can get.
What does this mean exactly? In addition to malls opening, you can gather with more people inside and out, get a haircut, manicure, and more. For bars and restaurants, outdoor dining expands to six guests per table, and outdoor karaoke is “permitted with restrictions.” And head’s up, as of Wednesday, strip clubs are “permitted to operate as a restaurant in alignment with restaurant restrictions.”
Last week’s edition of the OPEN/CLOSED one of the biggest ever. My discoveries this week are no slouch either. Take a look at the 22 arrivals below. Some tough closures too. And make sure to read until the end for a sneak peek at next week’s happenings…
And next Thursday is Canada Day, so keep an eye out for when next week’s roundup drops.
In the meantime, here’s the very latest:
OPEN
Bakhshi Halal Foods is serving up kabobs and gyros inside York’s Finest Food Mart (1943 Weston Rd.).
Riverside’s Burrito Queen (734 Queen St. E.) may be a slip of a joints, but the menu boasts an array of options including burritos, quesadillas, tacos, nachos, burgers, sandos, salads, and sides.
Miami style Cuban food truck The Cuban Thing has set up at Celebration Square at Square One (300 City Centre Dr.) in Mississauga.
Cucina Buca (2 St. Clair Ave. W.) has been in the works for years and became a headquarters for Buca operations during the pandemic. While the Midtown location has being doing takeout and delivery for a while, Patio SYC (below) is the first time “doors” have “opened,” so to speak.
Domaine Mamo (581 Mount Pleasant Rd.) brings “the diverse influences of the Maritime Alps and the Mediterranean coastline” to Mount Pleasant Village. It’s by industry vets/dream team Robert Prete (owner of Grazie Ristorante and Coquine) and esteemed chef Didier Leroy (Maitre Cuisinier de France, French Masterchef, Medal of Chevalier de l'Ordre), and the menu does not disappoint: Pistou ($12), Foie Gras ($18), Nicoise ($22), Boeuf (Seared Bavette Steak 8 oz - $22), Bouillabaisse ($36). You’ll also discover an array of pizza, pasta and desserts. Doors open Tuesday.
The first Don Chingón touched down in the city’s west end last month with an assortment of tacos, tamales and tortas. Bloor-Ossington’s Wasted Youth Bar (834 Bloor St. W.) has joined in on the fun. Psst. I told you about a sweet addition to the bar two weeks ago.
I uncovered the first Egg Club at Dundas and Church last fall, and it wasn’t long before it blew up on social. Thus, a second outpost was in order. Find it close by at Yonge and Wellesley (531 Yonge St.).
Fahmee Bakery launched at Landsdowne and Bloor (584 Landsdowne Ave.) fall ’19, closing last fall, so how great they’ve returned to the ‘hood - this time just down the street at Landsdowne and Dundas (222 Lansdowne Ave.). To celebrate, patties are just $1 tomorrow to Sunday.
It wasn’t long ago that Hazukido celebrated its first location. Today kicks off the festivities at their First Canadian Place (100 King St. W., Concourse Level) grand opening, which includes free items.
Hikari Sushi House (370 Hwy 7 E, Unit 107C-108C) in Richmond Hill, by the folks behind ND Sushi & Grill, features Chef Park’s fresh creations such as Premium Donburi and Premium Sushi. Bonus: Cash orders are 20 per cent off.
Chefs Anthony Lamacchia and Simone Iannarella of Vaughan’s Porcello Cantina (125 Hawkview Blvd.) launched Lasagna Depot featuring 11 varieties of the comforting baked pasta - ten savoury (Carbonara, Mortadella, Tartufo) and one dessert (Nutella).
Pro tip: Mado (3300 Dufferin St.) near Yorkdale, has tons of enticing savoury options (Lentil Soup with Shallots, Salmon Salad Borek Platter, Roasted Somelek Meatballs, Curry Chicken), but their housemade sweet treats including ice cream baklava sandos should not be overlooked.
Patio at Yonge & St. Clair (1503 Yonge St.), just north of St. Clair next to Shoppers Drug Mart, features fare from 11 neighbourhood restaurants: Ambiyan on Yonge, Barnsteiner’s, Boccone Deli and Pizza Bar, Brownes Bistro, Capocaccia Trattoria, Cucina Buca, Mary Be Kitchen, Mermaid Fish and Grill House, Midtown Gastro Hub, Zelden’s Deli and Desserts, and 9 Bars, as well as an on-site bar. The Patio YSC Menu is available Thursdays-Saturdays 12 Noon-10pm until Saturday September 4. Note: Establishments may have their own patios as well.
Patty Stop in Scarborough (5506 Lawrence Ave. E.), known for its patties including The Drizzy (beef/chicken patty loaded with jerk chicken, lettuce, tomatoes, cheese, house sauce), has finally launched a second spot. Show the new digs in East York (2636 At Clair Ave. E.) some love.
The third Piano Piano by husband-and-wife team Chef Victor Barry and Nikki Leigh McKean and operating partner Brendan Piunno debuted in Oakville (120 Thomas St.) earlier this week, with their roster of celebrated Italian fare: antipasti, pasta, pizza, mains, sides and desserts.
Pizzeria Badiali (181 Dovercourt Rd.) by Nick Halligan (El Rey), Owen Walker (El Rey, Quetzal) and Chef Ryan Badderly (Bar Isabel, Bar Raval, Osteria Rialto) has opened for pre-orders for their 16” pies ($17-$28) and salads ($11-$14).
Rabba Kitchen by Paramount debuted Monday. The Mississauga location (25 Kingsbridge Garden Cir) is the first Rabba Fine Foods to feature Paramount Fine Foods’ new ‘shop-in-shop’ concept.
I first got wind of Oliver & Bonacini Hospitality (O&B)’s gastropub The Rabbit Hole taking over the old SpeakEasy 21 spot (21 Adelaide St. W.) years ago. So the patio opening tomorrow at 3pm is a long time coming.
Prefer robots to people? RC Coffee debuted Canada’s first robotic café last fall. A second RC Coffee Robo Café just landed in Kensington Market (160 Baldwin St.).
Harbourfront Centre’s patio The Slip (235 Queens Quay W.) seats approximately 430 guests with the current restrictions (and will continue to grow as restrictions loosen). The seasonal spot’s teamed up with General Assembly Pizza this year serve wood-fired pizzas starting today.
Solato has landed at Canada’s largest shipping container market, Stackt Market (28 Bathurst St.) with their one of a kind single-serve countertop gelato machine and capsules containing fresh, never frozen gelato. Think: a Nespresso-style machine, but for gelato.
Speaking of frozen treats, here’s a new virtual ice cream shop in town. Triple Yum is available for pickup at Chinese restaurant Chef 88 Elite (1661 Denison Street, Unit T1) in Markham. This week’s flavours: Coconut Lime, Matcha Pistachio, Roasted Pineapple, and Strawberry Nutella.
CLOSED
I reported the arrival of the first B.GOOD in 2015 (when the name was in the small caps style of the time). Locations quickly followed downtown (Queen West, King West), Midtown, and Oakville. After reporting on closures across the city, I reached out to find out the current status on the healthy chain focused on local ingredients. A spokesperson for the company confirmed, “All of our locations in Toronto and the surrounding area have closed their doors.”
Beiteddine Lebanese Restaurant (513 Danforth Ave.) arrived in Greektown Spring ’19, but posted an announcement of closure earlier this week.
Bloor Jane Restaurant (2434 Bloor St. W.), an institution for sports/diner/breakfast lovers since 1972, has shuttered. To find out more about the diner, check out the blog dedicated to the diner by Costas Perdicaris, nephew of owner John K. - “Johnny as loyal customers call him” – who started working there at just 14-yers-old.
The first Calii Love (367 King St W.) at King and Spadina closes Sunday.
Be sure to stop by Toronto's first tattoo coffee shop Jinks Tattoos and Coffee (1664 Queen St. W.) for coffee and sandos before they at the end of the month. And stay tuned: The Grand Trunk’s owner Alison Barrie is opening The Queen's End Cafe & Emporium in the space in August.
Lipstick & Dynamite (992 Queen St. W.), “the queerest and cutest dive bar in town” is saying “goodbye for now.”
I let you in on ghost kitchen Mel’s Pizza last fall. Operations came to an end this weekend. Though chef Matthew Sullivan reiterates that the concept was “always meant to be temporary,” it may return. Watch this space.
EVENTS
Mississauga Ribfest - the drive-thru edition – takes over Erin Mills Town Centre Parking Lot C this weekend.
Food Truck’N Curbside Market is happening tomorrow (1 Resurrection Rd.) from 4:30-9:30pm.
Night Market Toronto kicks off Sunday at Square One.
NEWS
Red Seal certified chef David Kyte passed away. He spent a decade working in Toronto restaurants including Peter Pan.
Hannelore Mohring, owner of Deli-Cafe (1581 Bayview Ave.) in 1961 and then again in 1982, passed away.
Stalinkskaya Silver Vodka has been pulled from LCBO shelves after its association with . I reached out to the LCBO for comment, and a Spokesperson responded: “Following feedback from a number of our customers, the LCBO further reviewed Stalinskaya Silver Vodka and found it does not meet the LCBO’s name and labelling standards and is no longer available for sale through the LCBO.”
Psst. So you don’t have to wait ‘til next week: Dave's Hot Chicken, the famed Nashville hot chicken chain, opens the second Canadian location at Yonge & Davisville (2066 Yonge St.) Friday July 2. Stay tuned. And want more resto news? To get the The Tip Off, exclusively available in the TR Newsletter on Tuesday, subscribe now.
ICYMI
Patios are baaaack! Instead of relying on played out ‘Best Of’ lists, explore all your outdoor dining options one lovely neighbourhood at a time. First up, Bloordale!
Coulson Armstrong of Matty’s Patty’s Burger Club shares his next level cookbook purchase, umami-rich fridge essentials, fave Toronto bars and restaurants + much more in this week’s At The Pass.
Please support local businesses whenever possible.
Life moves fast. Catch up on previous editions of the OPEN/CLOSED. (Last week’s list was one of the biggest EVER.)
Things change quickly. Follow Toronto Restaurants on Instagram and Facebook for breaking news, updates, interviews + more.
Hear of a place that’s about to open or just closed? Have an upcoming food or restaurant event? Get in touch.
Need help to spread the word about your menu, bottle shop, upcoming patio, but you’re on a budget? We can help. *Prices have been reduced to help local businesses during this time. Limited space available.
June 21, 2021
At The Pass with Coulson Armstrong
At The Pass is a weekly series showcasing Toronto’s best chefs. You won’t find any celebrity chefs featured here. Perhaps you already know these fine cooks, but maybe not. They’re not famous - yet. But it’s time these talented, passionate, hard-working chefs got a bit of the spotlight. Meet Maria Janelle Marquez.
🕒 3 min read
Currently
Culinary Director, Matty’s Patty’s Burger Club
Formerly
Tamarack Farms, Mister Jiu’s, Noma
Favourite dish to make right now
Fish cooked over charcoal.
Last cookbook purchase
Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables by Japanese Culinary Institute
Have you read it/tried any recipes
Shiitake Dashi.
One dish or ingredient you’d like to see gone from menus
Year round Caprese Salad.
And one dish or ingredient that you’re excited about right now and would like to see on more menus
Fava/Broad beans.
Biggest influences
Ester Restaurant & Bar in Australia, Angler Restaurant in San Francisco.
If you could eat at any restaurant in the world
Yardbird, Hong Kong.
Last thing you ate
Multigrain toast, scrambled eggs, hot sauce.
Three must-have ingredients always in your fridge
Soy pickled ramps, white anchovy, Dijon mustard.
Maple Caviar Cruller.
Guilty pleasure
Cheeseburgers; Chicken, rice, soy; Ice cream.
Top 3 favourite Toronto restaurants
Bernhardt's, Skippa, Crosley’s
Top 3 favourite Toronto bars
The City Pool, Paradise Grapevine, Montauk
Go-to drink
Wine.
One habit you have in the kitchen that you should lose, but can’t seem to shake
Tasting with your fingers.
And one habit you have in the kitchen that will inspire young chefs
Washing the dust pan after every use.
Hidden talent
Best career advice you ever received
Travel.
Worst career advice you ever received
Don’t be a flash in the pan, stay here and get paid minimum wage.
Your advice for a young cook starting out in the business
Eat everything, try everything, read books non-stop.
In order to support chefs during this time, the monthly At The Pass series is now WEEKLY. Know someone in Toronto or GTA who should be featured? Submit their name for consideration. And yes, you can nominate yourself.
For breaking news, updates, interviews + much more, follow Toronto Restaurants on Instagram and Facebook and subscribe to the newsletter.
June 19, 2021
TR Guide to Patio Season: Bloordale
🕒 2 min read
Patio season has finally returned to the 6ix and you want to know what’s open and where.
Instead of relying on played out ‘Best Of’ lists, discover all the outdoor dining options the city has to offer, from rooftop patios and secret gardens to sidewalk cafes and courtyards, one neighbourhood at a time.
This edition focuses on Bloordale - Bloor Street between Dufferin and Landsdowne - featuring cozy locals, enticing destinations, and culinary gems, whatever the season.
Please contact establishments directly for hours of operation and other information.
Afrobeat Kitchen
West African Restaurant
1165 Bloor St. W.
416-880-2994
Alma Toronto
Asian Restaurant
1194 Bloor St. W.
647-346-1881
Bar Neon
Greek Restaurant & Bar
1226 Bloor St. W.
647-748-6366
Burdock
Restaurant & Brewery
1184 Bloor St. W.
416-546-4033
Caravan Cafe & Tea House
Cafe
1165 Bloor St. W.
416-516-8986
The Daily Grind
Cafe
426 St Clarens Ave.
416-546-6933
Duffy's Tavern
Bar & Grill
1238 Bloor St. W.
416-628-0330
Penny's
Bar
1306 Bloor St. W.
647-350-2337
Pizza Conzo
Pizzeria
1279 Bloor St. W.
416-792-1279
Seoul Shakers
Asian Restaurant
1241 Bloor St. W.
416-535-8606
Sugo
Italian Restaurant
1281 Bloor St. W.
416-535-1717
The Three Speed
Bar
1163 Bloor St. W.
647-430-3834
_____
Names, addresses, phone numbers and websites subject to change.
Want to add your business? Submit your information.
For breaking news, updates, interviews + more, follow Toronto Restaurants on Instagram and Facebook and subscribe to the newsletter.
TR Guide to Patio Season: Bloordale Edition
🕒 2 min read
Patio season has finally returned to the 6ix and you want to know what’s open and where.
Instead of relying on played out ‘Best Of’ lists, discover all the outdoor dining options the city has to offer, from rooftop patios and secret gardens to sidewalk cafes and courtyards, one neighbourhood at a time.
This edition focuses on Bloordale - Bloor Street between Dufferin and Landsdowne - featuring cozy locals, enticing destinations, and culinary gems, whatever the season.
Please contact establishments directly for hours of operation and other information.
Afrobeat Kitchen
West African Restaurant
1165 Bloor St. W.
416-880-2994
Alma Toronto
Asian Restaurant
1194 Bloor St. W.
647-346-1881
Bar Neon
Greek Restaurant & Bar
1226 Bloor St. W.
647-748-6366
Burdock
Restaurant & Brewery
1184 Bloor St. W.
416-546-4033
Caravan Cafe & Tea House
Cafe
1165 Bloor St. W.
416-516-8986
The Daily Grind
Cafe
426 St Clarens Ave.
416-546-6933
Duffy's Tavern
Bar & Grill
1238 Bloor St. W.
416-628-0330
Penny's
Bar
1306 Bloor St. W.
647-350-2337
Pizza Conzo
Pizzeria
1279 Bloor St. W.
416-792-1279
Seoul Shakers
Asian Restaurant
1241 Bloor St. W.
416-535-8606
Sugo
Italian Restaurant
1281 Bloor St. W.
416-535-1717
The Three Speed
Bar
1163 Bloor St. W.
647-430-3834
_____
Names, addresses, phone numbers and websites subject to change.
Want to add your business? Submit your information.
For breaking news, updates, interviews + more, follow Toronto Restaurants on Instagram and Facebook and subscribe to the newsletter.
