Stephanie Dickison's Blog, page 32

One Night Only Pizza – From porch pies to permanent pizzeria amidst a pandemic

The Spicy Pepperoni, one of five selections available from One Night Only Pizza.

🕒 9.5 min read

Luke and Brianna Skye Pollard didn’t set out to open an internet-breaking pizzeria amidst a pandemic. It just kind of happened.

How it started

“Pizza Fridays,” were a part of Luke’s upbringing – first ordering in, then his Mom started making her own. Decades later, he continued the homemade pizza tradition with his wife Brianna in their home in Riverdale. The couple, who met on the west coast and reconnected in Toronto a decade later, would invite friends over for a weekly get together dubbed “One Night Only Pizza”. Over the years, the gatherings increased, as did their pizza obsession.

When the pandemic hit, the Pollards bought pizza boxes so friends and neighbours could still get the goods safely distanced on the back porch. By April 2020, word had seriously spread – IRL but especially online  - they were receiving ”thousands of requests” for their buzzy pies through the Instagram profile they started casually the year before. The secret pizzeria was blowing up, but you had to be in the know to know. (Note: You still do.)  It was clear the couple was not only onto something; they had to find a better solution than their own kitchen.

“We were looking for a pop up location, and the owners of Casa Tamayo Pizza and Variety are neighbours of ours,” Luke says. After mentioning the need for a temporary spot to owner Leticia Tamayo-Diaz, she “had a bit of an epiphany. “It was a convenience store and pizza place, and she was working outrageous hours and kind of burned out,” he says. “She asked if we wanted to take over the space.” They got the keys December 1 2020 and have “slowing been working on it” ever since.

How it’s going

Just a little over a year later, production has moved from the couple’s home oven to a permanent pizzeria in the east end at the corner of Pape and Wroxeter.

The interior has been completely renovated, with changes still to come: a new oven and mixer are on the way, signage, and other tweaks and upgrades.

In the meantime, Luke still hand mixes everything and does all the prep. He says, “On Fridays, it’s just me, with someone at the door; Saturdays, someone gives me a hand. Currently I’m making 30-40 pizzas per night, 70-80 pies on weekends,” as the ancient oven does just two pizzas at a time, and is” like an old barbecue. It has hot spots. Every oven has its quirks, uneven heating,” he continues. The new Blodgett 60″ single deck natural gas pizza oven will allow him to not only make four pizzas at a time within the ordering windows, but increase the numbers of pizzas and nights.

While he may sound like an industry vet, Luke has been working full-time in construction for years. Up until a few weeks ago, in fact. “I just finished a huge construction job,” he says, Both he and Brianna worked in restaurants out west as bartenders and servers, but don’t have any back-of-house experience. And Brianna, a full-time interior designer - who just had a baby (the couple have two children, River Skye and Rain Skye) and is currently on maternity leave while working full-time to get the pizzeria going - designed and decorated the space, which is similar to the kitchen where the magic all started. “It’s a bit of a nod to our story,” Luke says. “A warm, happy kitchen like at home.” And the business is truly a family affair, with Brianna’s sister Alana Murray helping at the front with pick-ups and orders.

Luke Pollard.

The ‘za that started it all

After years of crafting and honing, One Night Only Pizza is “New York-esque,” classic (“Nothing gimmicky.”), and comes in at 16”. The current lineup is a carefully curated five selections, three of which are vegetarian: Cheese ($25.50), Pepperoni ($27.50), Spicy Pepperoni ($28.50) O.N.O Mushroom Pie Special ($29.50) O.N.O Spicy Potato Special ($28.50)

Luke keeps ingredients as local and Canadian as possible, including the dough made with “beautiful” organic Canadian flour, fermented for 72 hours. And while many pizza shops use a collagen cased pepperoni from the U.S., he prefers to source closer to home - one with no added fillers or preservatives from Venetian Meats in Hamilton. The balanced sauce is made with pizzeria staple Bianco DiNapolio’s organic California canned tomatoes, now on display at the front counter.

The crust is light and thin, but structurally sound, with good chew and slight crispy finish, with no hard edges in sight. The thin layer of mozzarella won’t result in any cheese pulls, but here, that’s a good thing. Toppings are diligently, deftly added, resulting in uniform slices/morsels.

Order the mushroom, and you’ll discover cremini tossed with house made balsamic dressing, infusing the pie with a bright acidity and subtle sweetness. The spicy potato features a rich garlic and basil cream, smoked mozzarella (Canadian) and pickled in-house red onions. The Number 3 (Spicy Pepperoni) features pickled jalapeños sliced razor thin, yet they still bring the heat. The signature final touch on all selections: parmesan and fragrant, fresh torn basil leaves.

If you’re the kind of person who always leaves you our crusts, you won’t have that issue here - ingredients are pushed all the way out to the outer limits of the corniccione. And pizzas are accompanied by two addictive housemade garlic dill dipping sauces. Think you’re not a ‘dip person’? Believe it will take away from the experience? You’re wrong on both counts. You’ll dip like no one’s watching.

Once everything is fully up-and-running, Luke will add a rotating feature,” once a month or every few weeks,” he says. “There definitely will be a sixth pizza and depending on customer response, it could become permanent.”

581 Pape Ave. If you know, you know.

Too hot to handle

While the business is now a full-on restaurant, and the brick-and-mortar location softly opened last week – orders are currently pre-order via the website and pick up only, no walk ins.

To pre-order, be prepared to be glued to your phone, tablet or computer. (If you aren’t already.) Drops are announced via  social and email newsletter. Then you’ll have to act fast to make your selections and complete your order before they run out. Which they do. In minutes.

As with any new business, there have been a few glitches along the way. It can take a long time before you get access, and just because you are on the email list doesn’t mean you receive a message. “We don’t want to email everyone on the list,” Luke says. The demand is just too great. “This is new to us. It’s a work in progress and we’re doing our best.” Once the new equipment arrives and production can be ramped up, access and wait times should improve.

When asked about delivery, Luke says it’s “certainly possible,” as is the day when you can simply walk in and order. “Definitely the goal is expansion and getting more people pizza,” he adds.

In the meantime, keep trying your luck. As the adage goes, “Good things come to those who wait.”

One Night Only Pizza
581 Pape Ave.

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OPEN/CLOSED: Toronto Restaurant News May 20-26, 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

🕒 15 min read

It’s the long weekend, news of when patios can reopen just arrived, and I’ve got 21 new spots for you to visit, order from, and support. Things are finally starting to look up.

p.s. This is a long read. You should def grab a snack. 

Here’s the very latest:

OPEN

Pastry cook Kristine May Garcia spent time in various restaurants and bakeries, and was working at a hotel prior to the pandemic. Cut to last summer when a friend asked if she wanted to sell ube pandesal - Filipino bread roll made with purple yam. They did it for a month together, and when the friend opted out, Garcia decided to go it alone, this time selling silvanas - a cashew meringue cookie with buttercream filling rolled in cookie crumbs, followed by other Filipino desserts including ube cake and frozen brazo (five-layer pastry). As Békri Cakes & Pastries grew, a bigger space was required, so she rented a commercial kitchen. Her hard work has paid off: Starting today, her Silvanas are available at Korean bubble tea chain, Palgong Tea.

Beat the heat this weekend with a visit to Kensington’s new Boho Gelato (160 Baldwin St., Unit 2).

Bullseye Burgers N' Fries (940 Pape Ave.) in Pape Village does much more than their name suggests. Cheesesteaks, chicken sandos, salads, breaded pickles, shakes, and ice cream, for example. 

After five-and-a-half years in Mississauga, The Cold Pressery (4310 Sherwoodtowne Blvd., Unit 5) shuttered last December. Five months later, the vegan café set up shop in Eva's Original Chimneys (53 Lakeshore Rd. E.) in Port Credit with coffee , tea, smoothies, and breakfast bowls.

Core Restaurant (896 Queen St. E.) debuted in Leslieville Spring ‘18. The finer dining establishment boasted seasonal dishes, five-course tasting menus, and curated wine dinners. Two months after the pandemic hit, owner/chef Hyun Jung Kim transformed it into a Korean kitchen featuring comfort fare including crispy fried chicken. For the third iteration, Kim has created Core Bubble Tea. With boba notably scarce in the nabe, this reimagination should prove popular.

In need of a caffeine fix? Creek Coffee & Co. (370 Old Kingston Rd.) in Scarborough (Highland Creek Village, to be exact) has got you covered.

Richard Yeates spent the last decade “working with and learning from great chefs in the city of Toronto” at restaurants including George, Actinolite, and Skippa. About six months into the pandemic he decided to finally follow his heart and embark on his own into the culinary world with Eat Rich. “I realized that the opportunity to make this my life was right now and I figured it was the time to take the leap of faith.” His weekly home-cooked dinners, complete with donuts (!) don’t fall under any one cuisine. “My menu is ever-changing and inspired by creativity and freedom to finally express my own choices,” he shared. “I have a Caribbean heritage, which I do like to incorporate into my menu,” but for now, he prefers to keep it broad and dynamic. (Which is especially appealing in lockdown when moods and palates are all over this place). This week’s comfort food dinner ($23): Gourmet 3 Cheese Mac and Cheese, Buttermilk Fried Chicken, and Homemade Biscuit – can be paired with Honey Glazed and Blueberry Filled Donuts ($4 ea/$12 for 4).

Long story somewhat shortened: Philip Haddad has been on my radar for years. At least as far back as 2017 when he was testing loaves and notifying people through his then-insta @harbordst.bread they could come by for some of the test-runs. The clamouring for his epic creations was deafening. I remember long text chains flying around from folks trying to ascertain how and when to secure a loaf. The ‘coming soon’ in the profile gave everyone a glimmer of hope. When Donna’s debuted in 2018, pastries by Haddad were in the works for the menu while everyone waited his upcoming spot – by then dubbed Emmer & Ash - with bated breath. Fast forward almost three years later to present day 2021: Emmer (161 Harbord St.) finally debuted this weekend. And of course sold out almost immediately. The team is back this weekend – Thursday to Sunday – so finger’s crossed you secure some of the coveted items.

Canadian chain Fresh Burrito launched a new location near Sugar Beach (16 Richardson St., Unit 3) that’s already garnered a 5-star rating on Google. 

Hielito Bits (247 Augusta Ave.) landed in Kensington Market with a slew of Mexican paletas (ice pops) made with real fruit juice. Want to take your frozen treat to the next level? Get yourself a Raspado: shaved ice with a hit of real fruit syrup (lime, tamarind, strawberry, vanilla or berries), topped with HB Chamoy, Tajin, or gummies, finished with a paleta. The pop-up is on until October 15. 

Doris Yeh, founder of Katcha Baked Goods, is a university student who loves to bake and values health and wellness. Last year when the pandemic struck, she realized “the importance of having a healthy lifestyle.” Unsatisfied with current information (“We still don't have enough exposure to proper nutritional knowledge.) and how food is categorized (“We still value food as good or bad, such as cookies/chocolate is bad food, salad/apple is good food.”), she recognized the disparity and launched the brand to help change the perception. As a student, she often relies on caffeinated drinks/products to start her day, so she wanted to incorporate these into her items: cookies and bars are primarily composed of oats and plant-based milk, sweetened with fruit and a bit of brown sugar, with the amount of oil usually required cut back “as other ingredients provide the necessary fat content for the products.” The home-based bakery launches Wednesday, for pickup only.

Liven up your pantry with European items from La Spesa Food Market + Specialties (1700 St. Clair Ave. W.). Doors opened April 22. 

No need for a barbecue this weekend. Lebanese Garden at College & Bathurst (366 College St.) does meat and veg fresh off the grill.

This isn’t NH Bakery’s first rodeo. The “best bakery in Canada” has been around since 1996, and just nabbed a spot in Parkdale (1416 Queen St. W.).

The long weekend calls for two things: frozen treats and drinks. And when they’re conveniently available together ? In the same luscious mouthful even- aka Aperol Spritz, Mojito, Pina Colada gelato? See you at On Third Thought Gelato + Wine Bar (6 Markham St.). 

Pi Co.’s slinging Neapolitan-style pies a stone’s throw from Sugar Beach (16 Richardson St., Unit 4).

Heading to or passing by Malvern Town Centre (31 Tapscott Rd.)? Be sure to swing by Scotchiees Caribbean Cuisine (NE side, located near the back entrance) for an exciting lineup of enticing fare including oxtail, ackee and saltfish, curry goat, fish (fried, escovitch, brown stew, or steamed) steak, and rotisserie jerk chicken. 

Following a show-stopping debut on College last week, Shawarma Royale unveils new digs in Oakville (407 Iriquois Shore Rd.) this Saturday.

Neighbourhood fave Sushi on Gerrard returns to its former ‘hood. Find them at the corner of Greenwood and Gerrard (1289 Gerrard St. E.), previously home to Brickyard Bistro. Doors opened Friday. (TR Newsletter subscribers the head’s up last month.)

Food shopping just got a lot more exciting, thanks to Tienda Movil (1237C Woodbine Ave.) in East York. The Latin American supermarket carries products from local restaurants such as St. Clair West resto El Sazón Mexicano, and makers including Mi Gusto Es (I told you all about them a few weeks back), and Hielito Bits (see above). 

Yuzu No Ki Cafe & Patisserie at Markham’s J-Town (3160 Steeles Ave. E., Unit 4) does French desserts and pastries with a Japanese twist. Some recent offerings include: yuzu-glazed muffins, The Lumière (blueberry confiture,blueberry yogurt mousse, cheese mousse, milk glaçage, streusel cookies), and The Violetta (purple sweet potato cream, candied purple sweet potato cubes in a frangipane tart, crème diplomat, crème Chantilly).

CLOSED

 Brew pub and bottle shop Batch House (75 Victoria St.) bid adieu.

Friday marked the last day for The Big Slice at 1154 St. Clair Ave.  W. Don’t worry, they’re relocatin not far away. Stay tuned.

Portuguese eatery Moliceiro Restaurant (217 Ossington Ave.), est. 2016 - has permanently closed.

EVENTS

 Missing your favourite restaurant that shuttered during the pandemic? Bid on a keepsake plate or purchase a print at The Last Dish Auction while supporting Toronto Restaurant Workers’ Relief Fund.

NEWS

This afternoon, Premier Doug Ford released a three-step plan for the province reopening. Note: Restaurant patios are included in Step 1. 

All the big outdoor food festivals have been cancelled for the foreseeable future including The CNE, Taste of the Danforth, Taste of Lawrence, and Scarborough Ribfest.

Police say it was a loud party; King West resto Baro claims it was a meeting. 

Missing bartenders? Virtual event 24 Hour Bar might help.

Congratulations to Christopher Siu of Daan Go Cake Lab and Daan Go Café, winner of Season 7 of MasterChef Canada.

ICYMI

Lev Bakery may be new on the scene, but is steeped in tradition. Think: Jewish classics with a modern touch (organic grains, seasonal ingredients, natural fermentation) and whole lotta love. No wonder items have been selling out since day one. Back then (October), it was all done in a home oven. Now with production moved to a new commercial baking space, an expanded wholesale program, and local partners, it’s easier than ever to get your hands on the city’s buzziest babka and bread. Get to know owner/baker extraordinaire Yoni Kamil in this week’s At The Pass. 

If you’ve been reading the iconic OPEN/CLOSED (if not, you’re missing out), you’ll have seen the flurry of arrivals of late: +110 IN APRIL ALONE! In amongst the brunch boxes, fried chicken sandos, and porch pies, you’ll find a cornucopia of ice cream (and other must-have cold confections made for days these) from new spots including those above. Discover all +150 destinations in The Ultimate Guide to Ice Cream + Frozen Treats in Toronto/GTA.

I’m not a ‘podcast person’ but I was hooked on 'Meatball Thoughts’ from the get-go. 

If you haven’t already subscribed to the TR Newsletter, now’s the time. This last week included exclusive bonuses for cocktail lovers, and next week? Well, just you wait. Plus you get The Tip Off, a sneak peek at the upcoming Open/Closed (because who doesn’t want to be the first to know?), and fab deals and special offers from restaurants and local businesses (because who doesn’t want to save money?), all exclusive to subscribers. 

***

Life moves fast. (I wrote about +110 new arrivals in April alone.) Catch up on previous editions of the OPEN/CLOSED.   

Things change quickly these days. 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.

 Please support local businesses whenever possible. 

At The Pass with Yoni Kamil

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

Baker, Lev Bakery

Formerly 

Blackbird Baking Co., Chase Hospitality Group, Rideau Bakery

Favourite dish to make right now

I’ve been testing a lot of rye bread recipes, so I make a lot of tuna melts - not fancy, just canned tuna, but more often than not, with a parmesan crust.

Last cookbook purchase

The Food Lab by Kenji Lopaz-Alt. I love the content he has been putting out on YouTube during quarantine and seeing that I’m a baker, not a trained chef. I really enjoy his cooking.

Have you read it/tried any recipes

 Yes, I made Chili Verde the other day. Super tasty.

One dish or ingredient you’d like to see gone from menus

If I could make it bread related... I would definitely say, stop making charcoal bread. Or charcoal anything, for that matter.

And one dish or ingredient that you’re excited about right now and would like to see on more menus

Lots of local Ontario flour being milled in interesting ways right now. That’s exciting.

Biggest influences

My grandfather, who owned Rideau Bakery in Ottawa, and by all accounts was the hardest working and nicest guy.

And Simon Blackwell, owner of Blackbird - I worked under him for many years and he really set a good example of what being a great boss can look like.

Lev Bakery’s holy trinity: Babka, Challah, and Organic Sourdough.

If you could eat at any restaurant in the world

My wife and I were supposed to go to France last April, so getting my hands on a loaf from Poilâne Bakery in Paris is still top of my list.

Last thing you ate

Scrambled eggs with chili oil - CC’s Szechuan Sauce.

Three must-have ingredients always in your fridge

Eggs, cottage cheese, and half sour pickles.

Guilty pleasure

I love a Junior Chicken (maybe two) from McDonald’s.

Top 3 favourite Toronto restaurants

Roll San for dim sum, Mattachioni - best pies and salads, and Donna’s my local go to.

Top 3 favourite Toronto bars

Bar Raval, Burdock, and Birreria Volo - which happens to be where my wife and I had our first date and wedding.

Go-to drink

Gin and Soda. 

Babka for days. Currently available in three varieties: Chocolate, Chocolate Tahini, and Cinnamon.

One habit you have in the kitchen that you should lose, but can’t seem to shake

I should probably start cutting my labels instead of tearing them. And drinking more water while I work.

And one habit you have in the kitchen that will inspire young chefs

You only get one shot at every bake - so each day is an opportunity to be better than the last. That’s what’s fun about baking. Technically that’s not a habit, but it felt inspiring.

Hidden talent

I speak Hebrew with a nice accent.

The best career advice you ever received

"If you ain't first, you're last," Ricky Bobby in Talladega Nights.

Worst career advice you ever received

To “drink the company Kool-Aid.”

Your advice for a young baker starting out in the business

Find a good owner or management team and stick with them through the rough parts.

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.

To keep up to date, follow Toronto Restaurants on Instagram and Facebook and subscribe to the newsletter. 

 

OPEN/CLOSED: Toronto Restaurant News May 13-19, 2021

Photo courtesy of Sara Restaurant.

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

🕒 14 min read

Toronto/GTA, you never cease to amaze me. This week’s discoveries include a lot of firsts (and not in the way you might think), which is shocking considering I’ve been doing this every week for eons.

Also shocking: I uncovered not just the 25 arrivals below (which as you know by now is a staggering amount for a single week), but I’ve got heaps more. HEAPS.  

And to all those celebrating, Eid Mubarak.

Here’s the very latest:

OPEN 

I was thrilled to tell you all about The Abibiman Project earlier this year, so I’m stoked about this weekend’s pop-up at Sara featuring chef Rachel Adjei. Expect flavours from Nigeria, Angola, and Seychelles on the menu. But you'll have to act fast.

How cool is this? Midtown just got a Ethiopian and Eritrean restaurant. From Calgary, of all places. The Toronto offshoot of Abyssinia YYZ landed at Yonge & Davisville (2038 Yonge St., where The Pan Seared used to be). On the menu: meat, vegetarian and vegan dishes. 

Grand opening celebrations for Allwyn’s Bakery new Vaughan location (3222 Steeles Ave. W. Unit 5) took place over the weekend.

Speaking of Vaughan, Baba Calzone (7600 Weston Rd., Unit 37) just arrived, with 12 signature Mediterranean calzones including BBQ Chicken ($11.99), Cheesy Donair Calzone ($11.99), Veggie ($9.99), and Meaty Calzone (chicken, beef, pepperoni, donair, coleslaw, garlic sauce ($12.99), in addition to a build-your-own option, and array of apps, falafel, donair and kebob pitas, platters and combos.

You might know Markham’s Golden Lion Restaurant (539 Bur Oak Ave.) but their new on-site concept Ban Ban Sushi is still largely undetected.

Grocery shopping can be such a chore these days. It’s anything but at Sandra and Bernardo’s foodie destination Barcelona Gourmet (777 Danforth Ave.) offering a combination of game-changing pantry items (paella stock, gazpacho, Mumut!), alongside traditional prepared foods from Spain and Mexico (Paella, Bagetin, Tamales, Cochinita Pibil!). And whatever you do, don’t leave without housemade desserts. See you there.

BEAR Steak Sandwiches (319 Palmerston Blvd.) by Ricardo Barrientos and Aki Erenberg is many things, but none that you might expect: 1) The menu centers on a single item: made-to-order steak sarnies featuring locally sourced flank steak (grilled medium rare) and housemade chimichurri on a Portuguese-style bun. 2) There’s only one day a week to get ‘em: Sundays (though pre-orders must be in by Fridays). 3) You don’t up your order in a restaurant, shop, or even commercial kitchen: Head to a backyard in Little Italy. For now. Stay tuned.

A father and son duo is behind meat-centric Char’d Grill (925 Rathburn Rd.) in Mississauga.

Psst. Noods are a necessity in regular times, but these days? Absolutely essential. So don’t sleep on this weekend’s stellar pop-up at The Emmet Ray (924 College St.) featuring Cheng’s Noodle Shop and Strati Lasagne. 

I’ve been chronicling the launches of Chung Chun Rice Dog across the GTA for years now. So naturally, I had to let you in on their latest (1169 Central Parkway W.) in Mississauga. 

Chef Oskar Díaz Rios-Piñeiro and chef Aaron Okada’s Don Chingón Cocina Mexicana at The Depanneur (1033 College St.) is all about weekend Mexican brunch/lunch. Think tacos, tortas, tamales, totopos, and elotes. Soft opening is this weekend with a la carte items available for pickup and brunch boxes for pre-order. Re: Brunch Boxes. It seems everyone's doing them these days (I was onto these long before TikTok and the first to tell you about this new spot) - I predict these will sell out like that.

El Jefe De Pollo (3585 Keele St., Unit 9) in North York is all about halal chicken. Sandos, tenders and wings, to be exact.

Standard ice cream sandwiches are fine, but will you still love them after homemade creations by Julia Haist – aka Ernie’s Icebox – like the PB&J: vanilla brioche “toast” ice cream swirled with homemade raspberry jam between peanut butter cookie? Or Black Forest Cake: vanilla ice cream and tart cherries on a chewy double chocolate brownie? Unlikely.

I suspect your feed will soon be flooded with charcoal ice cream and cherry blossom pics as iHalo Krunch brings its signature ebony swirl - along with pints and cakes - to the High Park ‘hood (2114 Bloor St. W.). Doors open Saturday.

Island Oysters (3 Bartlett St.) just landed in Bloorcourt, two blocks east of Dufferin.

Late night concept Kitsune Friar by Markham’s Tanuki does yoshoku fare - wings, poutine, snacks - available on weekends until 6am. Read about chef/owners John-Francis Dugas and Chris Samaroo in At The Pass.

Matt’s Smokehouse just moved into Little Italy’s Nightowl (647 College St.). The new southern BBQ spot by owner/chef Matthew Horowitz and executive chef Sam Levy is a pop-up for now, but could turn into a full-time space. Stay tuned. 

Mixtura Cocina is by husband and wife team Samantha and James. Both are industry – Samantha, FOH - server, and James BOH – chef (establishments include George Restaurant). “When the pandemic hit, we both lost our jobs and decided to combine and use our talents,” Samantha says. “That's why we started selling food from home.”  The roots of the food are mainly Mexican, but “every now and then we decide to make something completely different - that's why our menus change every week.” This week, for example, focuses on dishes from Northern Thailand. Pre-order for pick up on Saturday and Sunday in the Bathurst & St. Clair area.

Radar alert: If you’re not already on One Night Only Pizza’s email list, you’ve missed out on the frenzy to get their porch pies. (I would have told you about it earlier, but they’ve been selling out for months.) Good news: They’ve softly opened a brick-and-mortar spot in Riverdale (581 Pape Ave., where Tamayo Pizza and Variety was). Bad news: Pre-ordering has already sold out. Good news: You know about it now. More good news: Watch this space.

Ombretta Cucino + Vino (121 Lakeshore Rd. W.) in Port Credit recently underwent a full-on renovation, while adding on new concept Pizzeria Rosso - the “GTA’s first glass roof covered pizzeria patio,” according to the owners.

Shawarma Royale (398 College St.) debuted Tuesday. In honour of the grand opening, customers will receive 50 per cent off the entire menu until Friday May 14.

How’s this for original backstory - Carmen started Sumo Fish as a side hustle while on mat leave. With in-laws in the seafood industry, she had “been blessed with a lot of great seafood eating opportunities” and wanted to share that with others. So she started selling wholesale “sashimi-grade” products to “those who love sushi as much as I do.” She says, “It been super hard with Covid and not being able to visit restaurants, so my goal with sumofish is to be able to bring the experience of DIY sushi home to my customers, all while providing high quality sashimi-grade products.” The ’homakase’ experience is available fresh and frozen for pickup in Markham.

Sunnyside Provisions (287 Roncesvalles Ave.) debuted this week with insanely affordable, including Fish & Chips ($7), Meatball ($4) and Turkey Confit ($7) Sandos, Devil’s Food Cake ($2.75), and Soft Serve ($3.75 or $2.75 for kids). Doors reopen Tuesday.

A second Sweetie Pie just landed at Queen and Palmerston (654 Queen St. W.).

Wallace Espresso added to the fam this week with a sweet spot two blocks east of  St. Clair and and Old Weston Road (70A Hounslow Heath Rd.). Psst. In addition to fab coffee, Blackbird pastries and other baked goods, they’ve got Shaw’s and Scotsburn ice cream.

CLOSED

Good Neighbour’s Beaconsfield Village cafe (181 Dovercourt Rd.) is making way for something new. Stay tuned.

Hounslow’s House Coffee shut down their IRL shop (70A Hounslow Heath Rd.), but you can still order their coffee beans, hot chocolate, and cookie dough online.

Little Italy’s Salumi Bar (593 College St.) has shuttered.

EVENTS

1 Billion Breaths is a campaign led by some of the best Indian restaurants in the world to raise money and awareness in support of “the country that got us here.” Restaurants from across the globe, including Toronto’s own Curryish, will be offering meals May 23-30 priced to supply 10kg of oxygen.

NEWS

Restaurant workers were finally given the go-ahead to get vaxxed on Tuesday, just as Astra-Zeneca got axed.

Restaurants Canada is calling on the federal government to provide a sector-specific support package.

The group that owns Milestones and East Side Mario's just acquired local chains The Burger’s Priest and Fresh.

Three Michelin star Eleven Madison Park will be vegan when it reopens June 10. Chef/owner Daniel Humm message on the website reads, in part: “I’m excited to share that we’ve made the decision to serve a plant-based menu in which we do not use any animal products — every dish is made from vegetables, both from the earth and the sea, as well as fruits, legumes, fungi, grains, and so much more.”

Speaking of New York, indoor dining increased to 75 percent capacity on May 7, and according to Eater, “will open at 100 percent capacity (with social distancing or partitions in place) on May 19. Ontario residents meanwhile, pray for patios.

Speaking of the States, Tim Hortons south of the border celebrated Mother’s Day is a rather perplexing fashion.

And will the U.S. chicken wing shortage affect us? Stay tuned.

A few months ago, Premier Ford and Mayor Tory spoke out against the high fees third-party delivery companies charge restaurants. They seems all but forgotten, with the yesterday's announcement of DoorDash’s new engineering site here in the 6ix.

ICYMI

Lucy Kirby - aka Breadhead Bakery - just celebrated her first work anniversary. A pretty big deal normally, but after the kind of year we’ve had? Epic. Just like her perpetually sold out creations - aka The Tie Dye Confetti Cake, Strawberry Basque Cheesecake, The Bagel Bomb, The Birthday Cruller, etc. Discover her hidden talent, favourite spots around town (soon to be yours if they’re not already), a few mottos you’d be wise to hang onto + much more in this week’s crackerjack At The Pass.

Keep up. This was the city’s newest pizza last week.

A cocktail kit for you AND a friend from Toronto Restaurants and Drinks On Friday?! Get full details. Psst. Did you miss the exclusive cocktail kit discount code for TR Newsletter subscribers? Better not take a chance this week. Subscribe now.

***

Life moves fast. (I wrote about +110 new arrivals in April alone.) Catch up on previous editions of the OPEN/CLOSED.  

Things change quickly these days. 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? 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.

Please support local businesses whenever possible. 

Reach foodies directly. Advertise with Toronto Restaurants. Space is limited.

At The Pass with Lucy Kirby

Photo by Sage Dakota.

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. 

🕒 8 min read

Currently

Baker/Owner of Breadhead Bakery

Formerly

Where to begin… I’ve had so many jobs in the industry. In Toronto: Sud Forno, Buca Yorkville, Buca King. In British Columbia: Hawksworth Restaurant, West Coast Fishing Club, Nelson the Seagull, Annalena, Their There Café, and now Breadhead.

Favourite dish to make right now

Kale salad with lemon, olive oil, raw garlic, dijon, and HEAPS of Parmesan.

Last cookbook purchase

Matty Matheson’s Home Style Cookery. I was actually gifted this book by my partner’s grandfather. But the book I purchased before that was Matty Matheson: A Cookbook for my partner, because in the beginning of the pandemic we cooked a LOT, and the book is approachable.

Have you read it/tried any recipes

Yeah, easily! The Broccoli Cheddar Curry Casserole thing-y was wiiiild. 

One dish or ingredient you’d like to see gone from menus

Honestly… Roasted red pepper. I just find it slimy and it has really no flavor, to me at least. I like crunchy veg, so it doesn’t do it for me.

And one dish or ingredient that you’re excited about right now and would like to see on more menus

I’m excited about ramps! I can’t wait to grab some and pickle them - I love stinky garlicky flavors!

Biggest influences

I traveled to Melbourne in February, and the food scene there just blew my mind. I’d say right now that bakeries down there are ones I follow and research the most. The standard for baked goods in Australia is far beyond any other country I’ve visited, and I’ve been lucky enough to travel quite a bit in my short lifetime.

I’d also say the family at Tartine in San Francisco, has been my biggest inspiration as far as the direction I’ve found myself to go in the last two years.

Breadhead Bakery Key Lime Pie.

If you could eat at any restaurant in the world

Noma, but that’s obvious I think for any chef who hasn’t eaten there.

Last thing you ate

Lemon Polenta Cake from Robinson Bread. Just WOW. It’s the only thing I ever really get there. No matter the flavour they REALLY know how to make a coffee cake. 

Three must-have ingredients always in your fridge

Dill pickles, oat milk, pepperoncini.

Guilty pleasure

Super Nibs. It’s awful, cause they really do taste like plastic, but there’s something about the texture I cannot stop needing.

Top 3 favourite Toronto restaurants

In no particular order: Taverne Bernharts, Matty’s Patty’s Burger Club - seriously the best burger and chocolate shake -and then the Extra Burger, A1 Subs spots - I really, really love a nostalgic meal, and they deliver every time.

This was a tough one to answer because a lot of my fave spots have closed down because of the pandemic, and it’s horrible to see. But I am really loving the sustainable approachable bodegas and sandwich joints popping up all over place.

Top 3 favourite Toronto bars

This is a funny question for me – I moved back to Toronto in March of 2020, right before the pandemic spiraled out of control and right when everything shut down. I had lived in Vancouver for four years, and rarely visited Toronto, ‘cause I could never get time off (you know, like all chefs can’t), and I’m also recently allergic wine… so currently I’d have to say: Reposado for their pre-batched Margaritas. Larry’s Folly - they haven’t been able to open as a bar yet because they’re new as of last fall, and well, Covid, but the coffee people are awesome and the vibe is top notch. And then probably The Communist's Daughter – it’s closed, but it’s been a go-to for me ever since I could legally drink.

Breadhead Bakery Cinnamon Babka.

Go-to drink

Honestly right now, Margaritas, or a Kentucky Mule. I love tequila and whiskey, and now that I can’t drink wine, and beer doesn’t make me feel great, these are the two spirits I love the most. 

One habit you have in the kitchen that you should lose, but can’t seem to shake

Not setting a timer when I rotate trays.. I’m SO bad at that. I always set a timer to start, but then forget once I check them. I’m lucky I haven’t burnt a lot of stuff lately, but when you’re overwhelmed with orders, burning something can be the worst thing you could do to yourself for time management purposes.

And one habit you have in the kitchen that will inspire young chefs

Clean bench, clean brain. If your crap is spread out everywhere, you will find tasks more chaotic. Folding towels as well, if I’m not wearing them on myself.

Hidden talent

I can skateboard, although I’m not a pro. But I love ripping through neighbourhoods with nice pavement in the summer.

Best career advice you ever received

“Don’t make love to it, bang it out.” Sometimes when you fuss over something, you tend to ruin it. Trust the process. Carlo Lazzarino told me this back when I started out. He was my first chef and mentor.

Also something I’ve always said to myself, “When in doubt, throw it out.”

Worst career advice you ever received

“You can’t have hobbies when you’re a chef” and “If this job isn’t your entire life, then maybe it’s not for you.” These came from the same person. You are not entirely your occupation. Remember that.

Your advice for a young cook starting out in the business

Set your boundaries, don’t take shit from any man, and you’re never too poor to start your own business.

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.

To keep up to date, follow Toronto Restaurants on Instagram and Facebook and subscribe to the newsletter.  

OPEN/CLOSED: Toronto Restaurant News May 6-12, 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

Brace yourself. This week’s 22 arrivals are accompanied by some big closures. Luckily, a few are reopening elsewhere in the coming weeks.

And last week’s theme of a little bit of everything continues, so switching up your usual takeout orders just got a little easier - because couldn’t you use a little easier in your life rn?

Stay tuned. More news ahead in The Tip Off, exclusively available in the TR newsletter.

In the menatime, here’s the very latest:

OPEN

A French-Moroccan inspired kitchen is just what you need to get outta your fast food slump. Atai Bistro’s (3047 Dundas St. W.) pop-up menu features just a few items: two flatbreads (Smoked Eggplant $15, Short Rib $18), Basteeya ($28) - braised chicken pie with almonds, phyllo, and brown butter hollandaise - and don’t sleep on the Mezze Platters ($30). 

The influx of fried chicken joints in the GTA these last few years has been intense, never mind the insanity that’s occurred during the pandemic. Blissful Bird, currently operating out of Snakes & Lattes (489 College St.), is doing plant-based fried ‘chickun’ (gluten-free flours, pea protein, non-GMO tofu, herbs and spices) to fill the gap for vegans, vegetarians, and anyone looking to take a break from the standard poultry version. Doors opened Friday.

Pop-up food delivery service Brindle Toronto specializes in meal kits and pastry boxes at the moment. Behind the operation: Nicole Douglas, who studied pastry at George Brown and has trained and worked at restaurants and pastry shops in Toronto, Niagara, and Vancouver; and Carlos Los de Veyra, who has worked in restaurants in Toronto and Vancouver training in Italian, French and Japanese cuisine.

CC’s Szechuan Sauce by Catherine Chen is just what your pantry needs rn. The homemade condiment with a kick is made from a family recipe in small batches without any salt or sugar. Aaaand it’s vegan, gluten-free, and nut-free. Chen - “Everyone calls me CC” - didn’t go to school for culinary studies. In fact, up until 2018, she’d spent more than a decade in the legal industry; currently, she runs MyShoperon, an early stage startup to solve the package receiving problem for condo and apartment buildings. She learned how to cook from her dad from a young age, and says, “travelling to Latin America and the Middle East opened my eyes about their amazing cuisines.” As of today, she’s made and hand delivered 1,000 jars.

Classico, a contemporary Mexican pop-up by Abraham and Abel Páez, currently at Project Gigglewater (1369 Dundas St. W.), The industry pro siblings are making from-scratch tacos, burritos, bowls, quesadillas, as well as taco kits and signature sauces, including homemade macha, a Mexican salsa made with peanuts, oil, and secret spices inspired by the traditional salsa macha from Oaxaca and Veracruz. They use artisan crafted corn tortillas from sustainable family farms in Mexico, available in three varieties - yellow, blue, and pink - all boasting unique flavours. 

Earlscourt BBQ (1278 St Clair Ave. W.) was forced to shutter at the end of 2019 due to a fire. After nearly 17 months, they’re back, currently accepting pre-orders for weekend pickup. 

Just a few blocks away, FBI Pizza (1248 St. Clair Ave. W.) debuted the first Toronto location on Wednesday. This marks the third outpost for the brand, joining Etobicoke and Woodbridge.

hanamaru market & bento (862 Pape Ave.), a small Korean and Japanese grocer on Pape near Mortimer, has a winning combination of prepared foods including bentos and sushi, fun snacks, and pantry essentials. See you there.

Mississauga’s Hee Sushi 1710 Lakeshore Rd. W.) debuts Tuesday.

While Hola Luna’s (1357 Dundas St. W.) menu offers a holy trinity of tacos, flatbreads, and nachos, I’m particularly transfixed by the Duck Soup ($8). And the dog logo, obvs.

Honey (5977 Dixie Rd.) in Mississauga does serious comfort fare by way of Braised Brisket (Sandwich $15, Mac $19), Lasagna (Momma’s OG $19, Cee’s Veggie $17), Wings ($19) and more.

Maru Japanese Bistro kicks off service tomorrow in the digs formerly occupied by The Green Wood (1402 Queen St. E.) in Leslieville.

I experience an overwhelming sense of déjà vu on the regular doing the OPEN/CLOSED. Didn’t I just write about a new Monkey Sushi? Yep. But the chain isn’t stopping there - a satellite just dropped in Markham (3623 Hwy 7, Unit 115).

After what is perhaps the longest winter in recent history, your palate needs serious livening up. Say hello North York’s Mr. Fish (5321 Yonge St.) that specializes in sour, spicy fish stews, many featuring sauerkraut. Also on the menu: braised dishes, salads, and fried nibbles.

Oh Snack! (78 Gerrard St. W.) at Gerrard and Bay has a long list of affordably-priced Hong Kong meals, snacks and drinks.

North York just got a new Turkish Grill. Introducing: Ocakbasi Restaurant (4544 Dufferin St.) at Finch and Dufferin.

Korean bubble tea shop Palgong Tea debuted at Yonge and Bloor (53 Bloor St. E.) this week.

Rikos Kitchen (1603 The Queensway) in Etobicoke launched earlier this week with comfort fare made for lockdown life: tacos, pizza, and wings.

Scoops Ahoy! in East York (2714 St. Clair Ave. E.), brought to you by Rise and Dine Eatery, is a “neighbourhood sweet tooth shack” featuring all your summertime needs: ice cream, gelato, mini doughnuts, Slush Puppies, and assortment of Greek delicacies. 

Psst. Dan Ewing and Brett Feeley are two “COVID underemployed dads” who have been spent the last year baking and making a ton of pizzas. Since sourdough has had a resurgence due to the lockdowns, they thought, “Why not sourdough pizza? It’s big in the U.K. but not here.” After a lot of practice, and consulting with sourdough and pizza pros in the U.S. and Canada, Slowhand Sourdough Pizza was born. Their first sourdough Detroit style pop-up is happening this weekend in Riverdale, with pre-orders required by today at noon. Missed out? Keep your eyes locked here.

Mike Won left his six-figure job during the pandemic to work on SuLee Kimchi with his sister Su Jin. The traditional Korean kimchi venture is inspired by and dedicated to their mother who passed away in 2018 (the logo features her signature). She cooked in restaurants for upwards of 30 years, specializing in Korean cuisine. She also had her own eatery near Yonge and Finch a few years ago with Su Jin, who has 25 years experience and owned a sushi restaurant in Newfoundland. The siblings launched the biz on April 4, offering free delivery across Toronto/GTA. Mike says, “Our hope is to one day open up a storefront to showcase a broad range of Korean dishes and expose people to dishes that are not commonly represented today, apart from what’s most popular such as pork bone soup, K-BBQ, Japchae, Kalbi etc.”

Stephen Payne started his hot dog biz back in 2014, known until recently as Kungfu Dawg. After two stands, numerous pop-ups, and seven years, the newly minted Woofdawg Hotdog landed its first brick-and-mortar home (1357 Dundas St. W., shared with Hola Luna) to showcase the Toronto-made original recipe with natural casing hot dogs.

CLOSED

Agincourt Bakery & Italian Kitchen Ltd. (3059 Pharmacy Ave.) in Scarborough has closed after 37 years. But hang tight - it’s not forever. Tony, Dora, Enza, Rocky, and Anthony will be back. Stay tuned.

Buro 53 (53 Bloor St. E.) has been replaced by a bubble tea shop. See above.

Kravingz (1710 Lakeshore Rd. W.) has permanently closed due to the pandemic. A post regarding the closure reads in part, “Like other mom and pop shops, the lockdowns have failed us.”

The building that housed Little Nicky’s Coffee (375 Queen Street W.) has been demolished.

After nearly five years, Los Guaca-Moles (690 Euclid Ave.) said farewell to the home in Koreatown.

Love Chix isn’t at 1588 Dupont St. anymore, but you can still get your chicken fix at their spot nearby, Century Park Tavern (33 Powerhouse St.).

Maiz Arepa Bar (490 Queen St. W.) closed down last week, though three other locations remain: Yonge & Lawrence,  Roncesvalles Village, and The Junction.

Scarborough Buffet (1221 Markham Rd.) is moving to new digs. Stay tuned.

EVENTS

You’ve got until tomorrow to get in on La Pizza Week.

Taste of Mississauga continues until Monday.

Farmers’ markets are opening across the province. For Toronto markets, check out the City’s guide and Greenbelt website for now.

NEWS  

Aldo Lista, founder of Old Credit Brewery, passed away.

Pfft. Croissant cubes are so last week. Brioche cubes have taken over. Get them at east side croissanterie La Beau Lab, and read about accomplished pastry chef Olga Spivak in At The Pass.

Workers walked out of the Nestle chocolate plant in Toronto. 

CaféTO curb lane installations are set to start Saturday, while outdoor dining remains prohibited.

There’s been a spate of break-ins lately, including Bluebird Bar and Tondou Ramen.

JIANGSHI: Blood in the Banquet Hall by Banana Chan and Sen-Foong Lim is a new role playing game about a Chinese family running a restaurant in a Chinatown in the U.S. in 1920 faced with adversity including societal backlash, anti-Chinese laws, and jiangshi - hopping vampires. (As if regular vampires aren’t terrifying enough.) Eep. 

Does Quebec own poutine?

ICYMI

Joachim (Joe) Hayward, co-owner and chef of one of the city’s new gems, Crosley’s, is charmingly candid about everything: the last thing he ate, what he really thinks about a long-standing motto, and why a certain ingredient has to go. He also imparts important advice that applies whether you’re industry or not - though chefs will want to heed the last bit in particular. Discover more in this week’s compelling At The Pass.

Did you know? Toronto’s downtown Chinatown is home to 125+ restaurants, cafes + bakeries? That the area boasts an array of cuisines including Caribbean, Mexican and Indonesian? That one restaurant’s roots goes back to 1751? There are a myriad of incredible eateries - many small, family-owned and run - to discover and support. See for yourself in the epic Toronto Restaurants Food + Drink Guide to Chinatown.

***

Life moves fast. (There were +110 new arrivals in April alone.) Catch up on previous editions of the Open/Closed.  

Things change quickly these days. 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? 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.

Please support local businesses whenever possible. 

Reach foodies directly. Advertise with Toronto Restaurants. Space is limited.

At The Pass with Joachim (Joe) Hayward

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

Chef/Co-owner, Crosley’s

Formerly

Toronto: Brothers Food and Wine. UK: The Dairy, The Redan Inn. Vancouver: Campagnolo Roma.

Favourite dish to make right now

Chunky, veg-heavy salads, with loads of sherry vinegar and aged cheese.

Last cookbook purchase

Quality Chop House: Modern Recipes and Stories from a London Classic by Daniel Morgenthau, Shaun Searley, and William Launder

Have you read it/tried any recipes

Read most of it. Their Whipped Cod’s Roe is the best there is.

One dish or ingredient you’d like to see gone from menus

People need to chill with the edible flowers, I just don’t see how they contribute to a dish beyond aesthetics. Nasturtiums get a hard pass though.

And one dish or ingredient that you’re excited about right now and would like to see on more menus 

Forced Rhubarb out of Lennox Farms in Melanchton, ON. Only problem is that they’re having a tough time growing this year, so it’s hard to source right now.

Crosley's At Home dinners are available for pickup and delivery.

Biggest influences

My family, and my colleagues -old and new alike.

If you could eat at any restaurant in the world

I’m really bummed I never got to eat at Eleven Madison Park. I took a lot of restaurants like that for granted pre-Covid. But if I could go anywhere for dinner tonight… it would have to be Firedoor in Sydney, Australia.

Last thing you ate

 I want to say lobster burger or something cheffy like that, but it was a bag of Hardbite Honey Dijon Chips, no lie.

Three must-have ingredients always in your fridge

Eggs, butter, XO Sauce (homemade or store-bought)

Guilty pleasure

Buffalo hot wings with a side of ranch and the obligatory celery and carrot sticks, chased down with an ice cold domestic lager.

Vitello Tonnato Sandwich. Breaded and Fried Veal Cutlet, Homemade Brioche, Iceberg Lettuce, Tonnato Sauce.

Top 3 favourite Toronto restaurants 

Edulis, Alma, Pinky’s Ca Phe

Top 3 favourite Toronto bars

Pretty Ugly (RIP), Communist’s Daughter, Bar Volo

Go-to drink

Negroni, so cliché.

One habit you have in the kitchen that you should lose, but can’t seem to shake

I have a tendency to move too quickly and erratically during service… bad habit from my London days.

And one habit you have in the kitchen that will inspire young chefs

Ask questions. Even as a leader it’s important to show young cooks that you’re human, and don’t have all the answers. Everyday is a school day.

Hidden talent

I’m really good at a select handful of impressions.

Best career advice you ever received

“You are the only thing standing in your way.” Another cliché, but wise words from my past chef and mentor Robert Belcham.

Worst career advice you ever received 

The customer is always right. What a crock of shit.

Your advice for a young cook starting out in the business

Learn to walk before you can run. Learn the basics. Be humble but know your worth and your rights in the workplace.

Pay no attention to Bro or Chef culture. Focus on the task at hand before the other 15 or 20.

Have a plan, something to work towards, even on a small scale - i.e. work on that bevel of the knife tip you can’t seem to nail when sharpening, or that hollandaise sauce that always seems to split five minutes after it’s made. If you’re willing, there is always room to grow.

Lastly, taste your fucking food before you send it please.

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.

To keep up to date, follow Toronto Restaurants on Instagram and Facebook and subscribe to the newsletter.  

OPEN/CLOSED: Toronto Restaurant News April 29-May 5, 2021

Photo courtesy of Chiang Rai.

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

🕒 12 min read

The 25 arrivals below illustrate the intense creativity going on right now, IRL restaurants and their virtual counterparts.

Combined with last week’s findings, you’ve got 50 new destinations to discover in person and from the couch. And you didn’t think you had anything going on this weekend.

Psst. If you haven’t already subscribed to the newsletter, now’s the time. Get The Tip Off, a sneak peek at the upcoming OPEN/CLOSED (because who doesn’t want to be the first to know?), and fab deals and special offers from restaurants and local businesses (because who doesn’t want to save money?), all exclusive to subscribers. Exciting announcements coming soon!

And for all those celebrating this weekend, Happy Easter.

Here’s the very latest:

OPEN

Jonesing for croissants? Virtual patisserie The Bakery Dealer will hook you up. Choose from Signature Almond, Strawberry Shortcake, Walnut Carrot Cake, and this month’s feature: Almond Custard Tart Croissant.

Bobacha arrived in the GTA around this time last year. The bubble tea café recently expanded to Etobicoke (675 The Queensway) with a lineup of signature beverages and desserts.

If the name Chiang Rai Thai Kitchen sounds familiar, you might know their Markham spot that debuted in 2019. An outpost just touched down in North York (2070 Avenue Rd.). Did you know? Chiang Rai is the sister eatery to Chiang Mai and Imm Thai Kitchen. 

CoCo Fresh Tea & Juice boasts 4500 locations around the world. Make that 4501. An outpost in Etobicoke (180 Lake Shore Blvd. W., Unit 6) softly opened Tuesday. 

This one’s a bit of a matryoshka sitch, so bear with me. Chef Javier Barraza’s latest ghost kitchen, Flor Mexicana, focuses on Mexican style street food inspired by Leonor. This follows sourdough pizza concept Pizza Azul that launched at the end of last year, and BirdBox Toronto - a franchise of Bird Box London two months prior. All ventures are available in Lula Lounge (1585 Dundas St W.), which is temporarily closed but live online - listen to the latest Lulaworld Records release and dance up a storm in the living room.

From the fine folks of Union Restaurant and Côte de Boeuf comes Heart's Tavern and Bar (235334 Grey Road 13) in Kimberley, Grey County, two hours north of the city. They’re currently open for takeout, with lots of great wine and beer.

A second Hey Wey! just landed at Dufferin and St. Clair (1165 St. Clair Ave. W.) with rich stews (Beef Alambre, Chicken Tinga, Pineapple Pork, Chorizo with Potatoes, Rojas con Crema), Gorditas, Tacquitos Dorados, Tacos de Guisado, Quesadillas, and Tres Leches Cake.

From cigkofte and sujuk to kadayif and mulberry molasses, Turkish grocery store Home Sweet Home in North York (3715 Keele St.), has all your pantry needs. 

It’s been a busy year for Kibo Sushi House. The latest satellite is smack-dab in CityPlace, across from Rogers Centre (325 Bremner Blvd.).

Kitaya is a li’l haven of sushi, green tea soft serve, mochi, croffles and uni. Where to find this sweet Japanese takeout spot? Inside C&C Supermarket (888 Don Mills Rd. Unit 100), of all places.

Grocery shopping can be such a chore these days. Change it up with prepared foods and pantry items from Oakville’s Le Dome Fine Foods (1173 North Service Rd. E.).

Macao’s BBQ (5418 Yonge St., Unit 19) in North York has a fantastic lineup, including: BBQ Chashu, Soy Sauce Tofu, Roasted Duck, Marinated Black Fungus, Thai Style Chicken Feet, and Build Your Own Scallion Oil Lo Mein.

Family owned and operated Mi Gusto Es debuted February 1 in York (1269 Weston Rd.). The menu features Mexican kits (Albondigas, Enchiladas, Pastor, Sopes, Pambazo, Birria and Barbacoa $28-$38) and weekly specials. (this week: Beef and Pork Meatballs in Chipotle Tomato Sauce, accompanied by pot beans.) Items are vacuum sealed to guarantee freshness - and allows you to consume dishes throughout the week. Pickups are on Fridays, with delivery on Saturdays.

While you’ll have to wait a while longer to get behind the controls of Mortal Kombat or Street Fighter II at arcade/bar FreePlay (300 College St.), you can get your hands on Montreal smoked meat sandos – deconstructed or ready to eat piled high handhelds – and poutine via MTL Smoked. Meat is trimmed, aged and smoked in Montreal, then steamed and served here in the 6ix.

Caribbean restaurant On The Move Fresh Kitchen just landed in Etobicoke (715 The Queensway).

O’SOMAE Cafe at Broadview and Gerrard  (357 Broadview Ave.) specializes in brunch boxes (Avocado Toast $11, Chicken & Waffles $16, Duck Confit Waffles $16) in addition to a smattering of bennies and poutine. Doors opened Tuesday.

Missing Costa Rico? Walter, a cook at a Mexican restaurant, launched Pastry Pura Vida, a Costa Rican stuffed puff pastry biz with wife Raquel, after work slowed due to the pandemic. Choose from savoury selections including Enchilada (spicy potato), Mushroom, Chicken, and Palmito (palm hearts), ready to eat desserts (Tres Leches, Tamal de Maicena), and ready to bake Puff Pastry - available on its own or stuffed with your choice of guava, pineapple, or blueberry.

PicSnic is a timely venture by Eileen Taylor, who went to culinary school in Italy for five years, and partner Giuseppe Langella. Their picnic dining experiences for two includes a 3-course meal (Traditional, Vegetarian or Vegan) prepared in a commercial kitchen and non-alcoholic beverages delivered in a wicker picnic basket with extra-large waterproof blanket at a predetermined date, time and park. You choose your meal duration (up to three hours), and at the end, they come pick up the basket and blanket.

PizzaForno launched long before the pandemic, but the 24/7 contactless automated pizzerias found in gas stations, hospitals, malls, campuses, and on street corners across Canada and now the U.S., fits in with the current landscape. Head to the corner of King and Sherbourne (225 King St. E.) for their newest arrival churning out pies in under three minutes.

Radar alert: Make room in the freezer for Rex’s Premium Ice Cream small batch pints. Orders open up on Saturdays, but flavours sell out quickly. It’s no wonder with concoctions such as Caramel Lotus, Somali Chai, Krispy Kreme, and Blueberry Pancake.

Assaad Elsibai’s Lebanese desserts are a favourite amongst the fooderati, but SweetSado has been years in the making. The self-taught pastry chef came to Canada after working as a nurse in Lebanon for 16 years, to pursue his dream of baking. “I’ve always had a passion for cooking and baking, And loved watching my mom and dad bake delicious Lebanese dishes and desserts from scratch,” he says. “I learned from them, and started experimenting by creating fusion recipes myself either through ingredients or decorating and shaping the desserts, but keeping the taste and flavour as authentic as possible.”Pro tip: Act fast, as these beauts sell out almost immediately. Bonus: Packaging is done by local TV host and designer Steven Sabados.

Trainwreck Burgers is a new popup happening Mondays at Ecuadorian restaurant Cocina de Doña Julia (1545 Dupont St.). The Junction spot by Alex and husband Chris who studied at a culinary school, focuses on classic burgers, and one topped tortilla chips and queso cheese. Up next: a waffle burger and burger in a bag. Currently open on Mondays, plans are to extend to the rest of the week.

Shop a variety of baked goods including pide, simit, and sourdough at Trillium Bakery, operating out of Home Sweet Home (see above) in North York. 

EVENTS

From the folks behind Le Burger Week and La Poutine Week comes La Pizza Week. Choose from 12 pies in the 6ix, as well as from surrounding areas, starting Saturday.

Ration Burger BBQ popups at happening this weekend at  Strange Love Cafe (101 Spadina Ave.) and Mascot Brewery (220 King St.).

Taste of Mississauga continues until May 10.

NEWS

Rocco Mastrangelo Sr., founder of Cafe Diplomatico, passed away on Monday. The restaurant will remain closed until Friday at 3pm.

A number of BIAs have banded together to advocate on behalf of all Toronto small and medium sized businesses to provincial leaders, including Bloorcourt, Leslieville, Riverside, Queen Street West, and West Queen West.

Toronto City Councillor Josh Matlow gave it his all, but his bid to allow drinks in park just for the summer, was shot down.

Great news. After possibly having to close and relocate, the lease for Cici’s Pizza in Parkdale has been extended for two years.

Mayor John Tory confirmed yesterday CaféTO curb lane installations will begin May 8.

Epicurious is done with beef. 

American chain Wingstop is adding 100 restos north of the border.

ICYMI

Get to know Shiela Labao and Miguel Hernandez, the dream team behind the The New Pie Company’s epic desserts (PB&J, Caramel Popcorn, Banana Fosters, Canadian Butter Tart) and feast your eyes on their latest pie! - in this week’s At The Pass.

***

Life moves fast. Catch up on previous editions of the Open/Closed.   

Things change quickly these days. 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? 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.

Please support local businesses whenever possible. 

Reach foodies directly. Advertise with Toronto Restaurants. Space is limited.

At The Pass with Shiela Labao and Miguel Hernandez

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. 

🕒 8 min read

Currently

Shiela Labao - Head Baker/Co-Owner at The New Pie Company, Office and HR Manager elsewhere

Miguel Hernandez - Baker/Co-Owner The New Pie Company

Formerly

This is our first foray into the food industry, so we don’t have past work experiences.

Favourite dish to make right now

SL: I’m doing a deep dive to Filipino cuisine lately and I’ve resurrected my Grandmother’s Sinigang na Hipon recipe -. It’s a soup with a sour tamarind base broth, okras, snake beans, taro root, tomatoes, and shrimp. It’s incredibly satisfying!

MH: Crispy pan seared wild mushrooms finished with butter, garlic and rosemary, served on top of arugula with shaved pecorino and some lemon juice squeezed, on top. It's fresh and simple. 

Last cookbook purchase

SL: Pie for Everyone by Petey Paredez

MH: American Sfoglino by Evan Funke and Katie Parla

Have you read it/tried any recipes

SL: Not yet. She has many amazing summer fruit pie recipes so I’m waiting for the warmer season.

MH: Read it all, and tried the basic flour and water dough recipe. Hand rolling pasta is hard AF. And It gave me a lot of respect for what Chef Evan Funke does.

One dish or ingredient you’d like to see gone from menus

SL: Beets. I’ve tried so many different dishes but I just can’t convince my brain that it tastes delicious.

MH: I love all food, but anything gimmicky or over the top is a “No” for me.

And one dish or ingredient that you’re excited about right now and would like to see on more menus

SL: We need more pies on dessert menus!

MH: Mushrooms! I love cooking with mushrooms and would love to see them used in as many ways as possible.

Biggest influences

SL: Chef-wise: Christina Tosi. I love how playful her dishes are and I relate to her way of reaching into flavours from her childhood memories and recreating them. Also my grandmother, Angela - I used to go with her to the wet market. She introduced me to so many flavours and the joy of making food.

MH: Anyone who has been able to pursue their dreams and passions. Especially those who were able to persevere through this dumpster fire of a year.

If you could eat at any restaurant in the world

SL: I’d be happy eating at any of Nancy Silverton’s restaurants!

MH: Probably a small ramen shop tucked away in some random laneway or back alley in Japan.

Introducing Orange Honey Pie. Cardamom butter crust, orange and honey filling with candied oranges and cardamom syrup drizzle.

Last thing you ate

SL: A handful of sour key candies while listening to my boyfriend say that I may have a sugar addiction.

MH: Broccoli and hummus.

Three must-have ingredients always in your fridge

SL: Butter, heavy cream, and eggs.

MH: Anchovy fillets in oil, tomato paste in a squeeze tube, and butter!

Guilty pleasure

SL: A day to myself - sitting and drinking coffee at my own pace in a coffee shop, followed by a nail appointment, and then a shopping stroll on Queen W. I’m dreaming of the day this will happen again.

MH: I can inhale an entire box of PC White Cheddar Deluxe Macaroni & Cheese Dinner. And I have... on several occasions.

Top 3 favourite Toronto restaurants

SL: Côte de Boeuf’s little wine bar, Campechano, Pho Rùa Vàng Golden Turtle Restaurant

MH: So many to choose from! If I had to pick the first three that come to mind: Ramen Isshin, Golden Turtle, Rosewood Asian Cuisine. (Bonus: Maizal. Shoutout to Ivan Wadgymar for making the best tortillas in the city!)

Top 3 favourite Toronto bars

SL: Pretty Ugly (RIP!), Paradise Grapevine, and The Boat for some good dancing. 

MH: Paradise Grapevine, Happy Coffee & Wine, The Rhino.

Go-to drink

SL: Vodka Soda on dancy nights and Bourbon on the rocks on quiet nights.

MH: A crisp cold Miller High Life.

One habit you have in the kitchen that you should lose, but can’t seem to shake

SL: I think I’m a little micro manager in the kitchen because I’ve always baked by myself, but now that I’m working with Miguel, I’m really trying to stay back and relax.

MH: Using way more dishes than I probably need to make a meal.

And one habit you have in the kitchen that will inspire young chefs

SL: I always try to figure out the “why” when it comes to ingredients and technique. When you know the science behind the recipe, you’ll be able to manipulate it properly.

MH: Adapting to things on the fly. Maybe I forgot to get a certain ingredient, or decided to change something last minute because the dish wasn't tasting right.

Hidden talent

SL: I don’t need a knife to peel and eat a whole ripe mango. Pretty proud of that one.

MH: I can remember and recite a lot of rap lyrics and Simpson's quotes

Best career advice you ever received 

SL: “Communicate truthfully and respectfully” Literally one of the values we have at my current job. It applies to everything in life. Easy to say, but super hard to do. I tend to sugarcoat things, but I learned that people appreciate when you’re transparent but also kind.

MH: Life is full opportunities to learn something new, if you're willing to take them. - My Dad

Worst career advice you ever received

SL: I can’t think of any bad advice tbh.

MH: I try not to listen to negative people. 

Your advice for a young cook starting out in the business

SL: Read, research, talk to people. It’s tempting to get carried away, especially if you’re doing something you’re very passionate about. But there’s nothing wrong with taking your time, planning accordingly and making sure you have a financial plan and goal on paper, and an exit strategy!

MH: Same thing my dad tells me. " Life is full opportunities to learn something new, if you're willing to take them."

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.

To keep up to date, follow Toronto Restaurants on Instagram and Facebook and subscribe to the newsletter. 

OPEN/CLOSED: Toronto Restaurant News April 22-28, 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 min read

This week might have felt like a long one, but I could have used more time - my 25 findings below are just the beginning, so stay tuned. I’ve got lots more to come.

p.s. If you haven’t signed up for the TR newsletter yet, do it now. This week’s edition includes an exclusive discount for subscribers to use at a brand new restaurant - with more exciting offers, deals, and giveaways to follow. You don’t want to miss it! 

Here’s the very latest:

OPEN

I let you in on Asukal last month. Starting Tuesday, the bakery’s teaming up with chef Hiram Sales’ Bunso for an exciting Filipino pop-up (420 Queen St. W.) It’s on until May 1, but you really should pre-order to avoid disappointment. 

Luca Lanzafame and Luli Lavdari met working at Buca. The restaurant manager and assistant general manager were laid off when the pandemic hit in March. Sharing a passion for food in general, they both enjoyed cooking. “Growing up in Italy, fresh pasta it's always been a big part of our life, Luca says. “Lots of our friends gave very good feedback when we made pasta for them, so we decided to launch Back To The Pasta.” The duo offers a selection of homemade pastas and sauces for delivery in Toronto. Currently there’s Hand Cut Tagliatelle ($10), Mortadella & Rapini Ravioli ($14), Gluten-Free Spaghetti ($13) ready to bake pastas (Prawn & Zucchini Lasagna $20/$40), and this week’s special: Asian Pear, Apple & Sicilian Pecorino Doppi ($30) with herb infused brown butter and walnuts.

In need of a getaway? Chef Erwin Joaquin’s evocative Polynesian fare transports you to the island state. Get in on his Big E Hawaiian Grinds prix fixe menu including Kona Coffee Chicken Spring Rolls, Kalua Pig and Hawaiian Butter Mochi. There are a la carte options too, such as Spam Musubi and Salmon Poke. Orders must be in by tomorrow noon.

Chachu's (41 Lebovic Ave.) is serving up paratha rolls, pulao and traditional peshawari kebab in Scarborough. Find them in a spot  shared with Avengers Burger in the Lebovic Food Court. Bonus: The Pakistani street food eatery is 100 per cent halal and open until 4am six days a week, helping satisfy those late night cravings.

There’s been a lot of movement in Parkdale lately. The newest arrival? A second outpost of popular taqueria Gus Tacos (1533 Queen St. W.). Doors opened Saturday.

Javitri Indian Cuisine (1708 Eglinton Ave. W., 647-571-9745) in York has a phenomenal lineup that holds up well for takeout including Lasooni Cauliflower, Paneer Butter Masala, Lamb Roganjosh, Goat Biryani, and Chilli Garlic Naan.

I was the first to tell you about chef Jon Klip’s Toronto Bento. So natch I had to let you in on this: Ordering opens tomorrow for Sara Restaurant’s You, Me + Sara collab happening April 30-May 1. A limited number of bentos ($75 ) will be available, so act fast.

Taiwanese bakery La Petite Colline (3355 Steeles Ave. E., Unit C5-6) has got you for a lot of drool-inducers: Nama Shokupan, Scallion Buns, Short Rib Omurice, Katsu Curry, Basque Burnt Cheesecake and Breakfast Toast – an epic creation stuffed with ham and swiss cheese, sprinkled with melted cheese and onions across the top.

There aren’t nearly enough Hakka restaurants downtown. So Mannat Indian Hakka and Bar (839 College St.) at College and Ossington (where Southern Accent was), “here to burst your taste buds with flavour,” is a welcome addition. Bonus: Save 10 per cent on takeout orders Monday-Thursday.

Mess Hall is launching a Sweet Shop Pop Up (1386 Gerrard St. E., Unit 4) featuring independent chefs and small-batch bakers Saturday 10am-1pm. Shop gourmet brownies, cookies, grazing boxes, butter tarts, alfajores, cakes, homemade jams, power bites, and chocolates from Butter and Spice Bakeshop, Cassis Bake, Do Good Donuts, Fresca Dining, The Graze Anatomy, Hot Shot Chocolate, Mom Flavor Inc., and Pistacia Bakery.

It’s no surprise pre-orders for Mini Konbini, a Japanese convenience store themed pop-up shop featuring katsu sandos, next Friday are already sold out. (More than a week is not nearly enough notice in the age of Insta.) That said, there’s limited availability for walk-ins (Tallboys 838 Bloor St. W.) from 3pm-6pm. All you can do is try. Cash only.

Yonge and Eglinton is the latest nabe for Monkey Sushi (75 Eglinton Ave. E.).

Muddy Crops is back for the season with their renowned Ontario grown produce and preserves, in a new home nestled in the Stockyards District (100 Symes Rd., Unit 112). Stay tuned. I can’t wait for No Hassle Boxes.

It's been a week - and it's only Thursday. Philly Cheesesteaks and Shawarma Poutine from Mr. Hummus (1808 Eglinton Ave. W., 416-546-6382) in York will put things right.

The New Pie Company by chef Shiela Labao and Miguel Hernandez  is popping up at Lit Espresso 221 Roncesvalles Ave.) on May 1, with PB Treats, Banana Foster, and Buko Pies. Pre-ordering starts this Sunday at noon and are sure to sell out fast, so act fast.

Not Just Butter Chicken (1307 Danforth Ave.) at Danforth and Greenwood is the sixth venture by chef/owner Gurinder Bedi (Butter Chicken Factory). On the menu: Delhi street style appetizers, tandoori, tikkas and kababs, traditional curries, biryanis, and of course butter chicken.

Pantry by The Food Dudes has expanded again, this time inside Columbus Centre (901 Lawrence Ave. W.) located on the Villa Charities campus. Doors opened yesterday. 

Ration Snacks by Ration Food Lab touched down at The Beverley Hotel (335 Queen St W.) earlier this year. Their latest on-site venture: bottle shop Pour Taste.

Rico Burrito has kept me on my toes in 2021, launching five locations in a matter of weeks. So their latest in the downtown core (1075 Bay St.) is par for the course.

Saaviche is a family owned Ecuadorian-style ceviche delivery only restaurant. It all started because Frank Saa, who arrived in Canada in the ‘70s, missed his Ecuadorian culture so much, he began making ceviche for his family. It wasn’t long before Pamela, Ruth, and David got involved. Two varieties - shrimp, vegan/vegetarian – are currently available, with more in the works, prepared by food handler certified members in a commercial kitchen. Delivery to the GTA is free for a limited time. 

Shanghai Alley Gourmet (191 Lakeshore Rd. E.) in Oakville specializes in Shanghainese-style sang ji bao, xiao long bao and yangchun noodles, in addition to an array of dim sum and other enticing fare. Warning: Perusing the lengthy menu to consider your options will cause hunger pangs - West Lake Minced Beef Soup ($6.95), Mixed Mushroom Stir-Fried Sweet Potato Noodles ($16.99), Mapo Tofu ($20.99), Salt & Pepper Squid ($20.99) … See what I mean?

Shatter Abbas, established 2011, landed at Yonge and St. Clair (1440 Yonge St.), in Mean Bao’s former digs. This marks the fifth outpost for the local Persian restaurant chain.

Calling all empanada fans: Super Empanada (922 Queen St. W.) at Queen and Shaw kicks off tomorrow with six selections – Spicy Beef, Chicken & Olive, Ham & Cheese, Corn & Spinach, Provoleta & Mushroom, Caprese – and three desserts.

The city’s long been in need of more Georgian restaurants. So the arrival of Tiflisi (1970 Queen St. E.) in The Beach last weekend is reason to celebrate - as is their current offer: 10 per cent off the entire menu, including pkhali, kuchmachi, khachapuri, khinkali, and chashushuli.

I told you all about the first Triple O’s last month. The follow up destination for burgers, fries, and shakes debuted in Vaughan (7990 Highway 27) Monday.

CLOSED

Not ideal, especially when the szn’s just getting underway, Brett’s Ice Cream (1698 Queen St. E.) at Queen and Kingston Rd. shuttered this weekend, due to the building scheduled for demolition. Watch this space for their new addy. 

Chef Hyun Jung Kim’s fine dining restaurant Core Restaurant (896 Queen St. E.),  in Leslieville,  that transformed to a Korean kitchen during the pandemic, has closed - but not for long. Psst, it’s reopening as Core Bubble Tea. I’ll have all the deets for you soon.

You know I don’t write about the big fast food chains unless it’s warranted. Tim Hortons Innovation Café (130 King St. W.) arrived in the Financial District last summer, but despite the design (“one of a kind”) and exclusive items (Draft Lattes, Mexico Chiapas Iced Latte Brown Butter and Sea Salt Dream Doughnut, Italian Muffuletta Sandwich, Lobster Bisque), the one-off shuttered last week.

EVENTS

Taste of Mississauga is on until May 10.

NEWS

Chef Nelson Fernandez, who worked in many Toronto restaurants including the buzzy (and long closed) Nyood Restaurant and Lounge, has passed away.

The country’s largest restaurant group says the industry requires “sector-specific support” in order to recover.

I alerted you to news of Ontario’s Globally Local’s first Toronto location and opening back in 2019. Canada’s first vegan fast food restaurant, is now the world’s first vegan fast food resto to go public.

Earlier this week. I wrote about eating in cars. August 8 took the concept to the next level with an All You Can Eat Drive-In.

The government says paid sick days are coming, but places such as Krave Coffee are doing it on their own.

Bubble tea without tapioca? Brace yourself, the North American boba pearl shortage has reached Canada.

ICYMI

Small operations like Randy's Patties are putting out unbelievable, unforgettable grub.

With the current stay-at-home orders in effect, you’re likely spending more time at the stove. Elevate your stir-fry game with chef Nuit Regular’s enticing Pad Gra Prow, a best seller at PAI one of the renowned Thai restaurants she and husband Jeff own and operate. Learn how to recreate the simple, yet deeply satisfying dish in this month’s Secret Recipe.

Please support local businesses whenever possible.

* * *

Life moves fast. Catch up on previous editions of the OPEN/CLOSED.  

Things change quickly these days. 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? Need help to spread the word about your Promote your menu, bottle shop, upcoming patio, but you’re on a budget? We can help. 

Reach foodies directly. Advertise with Toronto Restaurants. Space is limited.