Stephanie Dickison's Blog, page 35
February 27, 2021
Secret Recipe: Antler’s Roast Duck with Maple Baked Beans and Grits
🕒 7 min read
Antler Kitchen & Bar by Red Seal Executive Chef Michael Hunter and Jody Shapiro provides a welcome respite from the same ol’, same ol’.
The sharp focus on local game and foraged ingredients elevates everyday staples such as pasta and burgers to swoon-worthy status: Housemade ricotta cavatelli mingles with a seductive boar ragu; A triumphant trifecta of wild boar, bison, and deer, decked out in hot mustard, duck egg aioli, and house smoked cheddar, is the next-level burger your leisurewear life’s in need of. And while the internet continues to exalt every Nashville hot chicken sandwich, turn your attention to Antler’s Hot Rabbit Sandwich.
Duck has been a menu staple since the restaurant’s stunning debut back in 2015. The waterfowl’s robust flavour and juicy meat can’t be beat. Despite its decadence, duck is easy to prepare at home. Chef Hunter illustrates how in his recipe for Roast Duck with Maple Baked Beans and Grits, a guarded secret up until recently. You’ll also find it in the recent release of The Hunter Chef Cookbook.
The dish was inspired by “a friend’s dad at duck camp one fall. We came back to camp after a successful hunt and had a meal of freshly harvested duck breast with eggs and a side of baked beans mixed with raisins and cut-up hotdogs. It may sound pedestrian to you but it’s an amazing meal to come home to when you have been freezing out on the marsh. In this recipe I’ve replaced the hotdogs with duck legs, but sometimes I’ll use a spicy chorizo sausage and serve it over these smoked cheddar grits with braised kale.”
Not up to the task? Don’t sweat it. The sumptuous dish is also currently available for takeout and as a meal kit.
ROAST DUCK WITH MAPLE BAKED BEANS AND GRITS
Serves 4 to 6
Ingredients:
Grits
2 cups (500 mL) grits
8 cups (2 L) water
½ cup (125 mL) grated smoked cheddar cheese
2 tablespoons (30 mL) unsalted butter
1 tablespoon (15 mL) kosher salt
Maple Baked Beans
6 mallard duck legs (about 6 ounces/170 g each; use 8 to 10 legs if smaller)
1 tablespoon (15 mL) grapeseed oil or vegetable oil, for frying
1 can (28 ounces/796 mL) crushed tomatoes
6 cups (1.5 L) water
3 cups (750 mL) dried kidney beans (soaked overnight in water and drained)
1½ cups (375 mL) pure maple syrup
½ cup (125 mL) fancy molasses
1 cup (250 mL) raisins (optional)
1 tablespoon (15 mL) red chili flakes
1½ teaspoons (7 mL) smoked paprika
1½ teaspoons (7 mL) dried oregano
1 teaspoon (5 mL) ground allspice
2 bay leaves
4 sprigs fresh thyme
1 tablespoon (15 mL) kosher salt, more for seasoning
1 teaspoon (5 mL) black pepper, more for seasoning
Roast Duck Breasts
6 boneless duck breasts (4 to 6 ounces/115 to 170 g each)
1 tablespoon (15 mL) kosher salt
1 teaspoon (5 mL) freshly ground black pepper
Directions:
Make the Grits
In a medium pot, combine the grits and water. Cover with a lid and soak overnight at room temperature.
Bring the grits and water to a boil over high heat. Cover with a lid, reduce the heat to low, and simmer, stirring frequently with a wooden spatula to prevent sticking and burning, for 2 to 3 hours. (Alternatively, you can use a slow cooker, but the grits will take longer to cook.) When the grits are soft and have the texture and appearance of porridge, stir in the smoked cheddar, butter, and salt. Remove from the heat and keep warm.
Meanwhile, Make the Maple Baked Beans
Preheat the oven to 350°F (180°C).
Season the duck legs with salt and pepper. Heat a large pot over high heat. Add the grapeseed oil, then sear the duck legs on both sides, working in batches if necessary. Add the tomatoes, water, kidney beans, maple syrup, molasses, raisins (if using), chili flakes, paprika, oregano, allspice, bay leaves, thyme, salt, and pepper. Bring to a simmer. Cover with a lid, transfer to the oven, and bake until the beans and the duck legs are tender, 2½ to 3 hours.
Remove the duck legs from the beans and pull the meat from the bones. Discard the bones. Return the duck meat to the pot and, if needed, simmer the beans over medium-low heat to thicken. Season to taste with salt and pepper. Discard the bay leaves and thyme stems. Keep warm.
Roast the Duck Breasts
Score the skin of the duck breasts with a sharp knife, making long, shallow incisions first lengthwise, then horizontally. Be careful not to cut into the meat. This will allow the fat to escape and result in a crispier skin. Season both sides of the breasts with the salt and pepper.
Heat 2 large cast-iron skillets (or cook in batches in one pan) over medium heat. Place the duck breasts in the pan skin side down. The heat will render the fat out of the skin. Gently cook the duck until the skin caramelizes to a golden brown and is crispy to the touch, 3 to 5 minutes. If you notice the meat curl, you can place a pan on top of the duck to gently press down. Turn the breasts and cook for 1 minute. Remove from the pan and let rest for 3 to 5 minutes.
Thinly slice the duck breasts against the grain and serve with the maple baked beans and grits.
———
Antler Kitchen & Bar
1454 Dundas St. W.
6477-345-8300
Discover other Secret Recipes from top restaurants and chefs across the GTA.
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February 25, 2021
Open/Closed: Toronto Restaurant News February 25-March 3, 2021
🕒 13 min read
If you’ve been reading my Open/Closed this last while, you’ll have noticed the rise of online operations - ghost kitchens and virtual restaurants - across the GTA. In the last few months, it’s ramped up to an unbelievable speed thanks to the pandemic, and will continue well into the days when restaurants reopen fully, so get used to it. These kinds of “places” have been taking up a good chunk of real estate in my weekly discoveries more and more, but never dominated my findings like this.
I’m exhilarated by the ingenuity and talent of these industrious folks and thrilled to support local chefs and producers, especially in these times of bolstering small and local. That said, be assured brick-and-mortar businesses will not be left out.
While other outlets are bigger than my operation here (it’s just me Stephanie, heyyyy) and have more money and resources, you won’t find a more comprehensive look at what’s happening in the city, brick-and-mortar and online. I mean, just look at the madness below. And this is just the tip of the iceberg. Again this week, I had so many new places to tell you about but not enough time, so there’s *only* 20 for now.
I’d better get started on next week’s tome. In the meantime, here’s the very latest:
OPEN
Home-based bakery Anthology of Sweets Co. specializes in homemade cookies (Chocolate Chip, Chocolate-Dipped Toffee Pecan, White Chocolate Toasted Coconut, S'mores) for pickup and delivery across the GTA.
Chaar Pies & Preserves, a Toronto-based startup does hand pies ($8 ea.) as freshly baked or pre-frozen with a "bake it yourself" option with instructions and preserved chutneys ($10 ea.). Both Pouravi and Chitraang are trained bakers and chefs and most of their recipes are “age-old recipes from our grandmothers and great grandmothers with a twist of all our skills.”
Miami-based chef Michael Lewis debuts virtual Korean fried chicken joint Chikin tomorrow. You’ll have to wait ‘til then to find out where.
Coast by MDP, known for seafood and smash burgers, just added a third delivery-only outpost in Vaughan.
The crêpier behind Coin De Bretagne* worked in the restaurant industry for years before the recent launch of the Breton biz. On the menu? Crepes ($1.95-$9.95), Galettes ($1.95-$9.95), and decadent desserts including French Breton Cake ($17.95), French Breton Far with Prunes ($14.95), and Salted Butter Caramel Cream ($4.95). *The Instagram handle changed at press time. Stay tuned for the update shortly.
Detroit-style ‘za by Dished Pizza is happening inside Eva’s Original Chimneys Port Credit location (53 Lakeshore Rd. E.) as well as delivery. Choose from six varieties including The Mac Burger and Jerk Chicken, and six dipping sauces.
Emily Rose Café’s (721 Palmerston Ave.) housemade items are baked from scratch in small batches every morning, so go early to avoid disappointment.
Mississauga’s Forever Burger (6781 Hurontario St., Unit 2) does more than just burgers. Paninis are the other main attraction, however I’m distracted by the sides, particularly Spicy Potato Wedges ($4.99) and Garlic Mashed Potato ($3.99).
G Sweets isn’t just another pandemic biz to gloss over and forget about: Chef Giuliana Tomatis trained in culinary and pastry arts at Le Cordon Bleu Perú with training stints at Le Bernardin in NYC. Working in restaurants and hotels for most of her career before coming to Canada (The Ritz Carlton Barcelona and Grand Cayman) she held titles at fine dining establishments across the city including executive pastry chef for Buca King and opening the Yorkville location, and most recently as pastry chef at Il Covo with chef Ryan Campbell. This latest venture, her own with husband Arjun Chetlur Gopi (a director of food and beverage), softly launched on Valentine’s Day. The focused menu of Alfajores, Chocolate Fudge Cake, Chocolate Fudge Cups, and The Chunkie – a brownie chunk cookie mound with walnuts – is available for delivery in downtown and midtown Toronto.
I alerted you to the grand opening of the first Honeymoon Dessert in North America back in September, and am happy to report another satellite just landed at Chartwell Mall (361 Brimley Rd.) in Scarborough.
Laid Fresh is the second delivery-only concept from chef Michael Lewis to launch this weekend. This time it’s mostly about egg sandos, though a BLT salad makes an appearance.
Maravilha Dolce debuted November 21. The online bakery offers an array of goodies, including French-style cakes, sweet and savory verrines, and mini quiches.
Dumplings are required cold-weather fare, but plump colourful ones from Momo2Go’s newest outpost in Etobicoke (826 The Queensway) are a cheerful addition to lockdown life.
Had your fill of Pad Thai lately? Order Thai boat noodles from one of Parkdale’s latest arrivals, Paddler Thai (1710 Queen St W.) instead.
Patty Cake & Ice Cream (2600 Eglinton Ave. E.) brings together a trifecta of essential WFH eats: Halal Jamaican patties, cheesecake and ice cream.
The Shawarma Shack opened a ghost kitchen in Toronto alongside Saucy Affairs Catering, as a cooperative project “to help one another and grow our business in these crazy times.”
Chef Benjamin Begero felt “the traditional restaurant setting wasn’t the right way for me to showcase my talent, which is why I started Strudel Dude.” He got his start in the industry around 2007 at C5 (that setting!), moving on to bigger companies through the years (The Drake, ICONINK) as well as smaller establishments (Barsa Taberna, The Gladstone Hotel, Sapori). His fresh baked apple strudel made in the Milou kitchen, will soon be joined by other flavours, and perhaps one day soon, savoury items.
Chef Erik Palomino knows his way around the kitchen. Working as a private chef for the last few years - mainly as personal chef to a member of The Raptors - you might recognize him from his days as chef de cuisine at Rose & Sons prior to that. So get in on his latest project, virtual popup Taco Tuesday Toronto.
Tom’s Dairy Freeze (630 The Queensway) in Etobicoke is a bit of a hike for those outside the area, so their Toronto ghost kitchen launching tomorrow just north of Queen (49 Ossington Ave.), delivers summer vibes - in addition to ice cream - to the downtown core.
Trulli Focaccia made by Rosario with simple ingredients and baked “to perfection for a bit of crunch and “a lot of fluff,” is just what this lockdown life calls for. Two sizes are available (sm $10, lg $18) for Toronto delivery Mondays and Fridays, with 24-hrs notice required.
CLOSED
Funnel Cake Express (8 Wellesley St. E., Unit 105C) announced yesterday they’ve closed for good.
EVENTS
LocalLicious kicks off today. Enjoy three-course menus from top Toronto restaurants. One dollar from each meal with go to a local charity.
Taste of Oakville is on until March 6.
You’ve got until Sunday to get in on the National Chowder Chowdown Festival.
NEWS
Natale Bozzo, founder of Etobicoke’s SanRemo Bakery and Café, passed away after losing “his devastating battle with COVID-19 after over six weeks in the hospital.”
Windows were smashed at the Leaside outpost of Wild Wing. Owners Ritu and Rajan penned a letter, asking for the perpetrator to “think of your actions. Think of the unwanted stress you have created for restaurants owners that are barely surviving in these tough times. Think of how your one juvenile and stupid action can break someone down to the point that they give up.”
Indoor dining resumed in York Region on Monday. York is the most recent region to move up in the government’s colour-coded framework while Toronto and Peel Region remain under the stay-at-home order.
Has the Michigan Restaurant & Lodging Association (MRLA) come up with a more logical solution to the indoor dining dilemma than the government?
According to 680 News, Doug Ford wants “convenience for the people here in Ontario” when it comes to the +60 liquor licenses recently filed in the province by 7-Eleven. OPSEU/SEFPO however, begs to differ.
Employees were locked out of Toronto brewery, Molson Coors this week.
The City of Toronto extended the cancellation of in-person major events to July 1, leaving many hopeful for the return of food-centric events such as Taste of the Danforth and The CNE.
Good Fortune Burger’s “Expense This” gimmick gives new meaning to bring the receipts.
Controversial restaurant group Chick-fil-A announced two locations coming to the 6ix this year: Scarborough Town Centre and Queen and Spadina. Today, there are two Chick-fil-A restaurants in Toronto: Yonge & Bloor and Yorkdale Mall. The company has plans to open “an additional 20 restaurant locations in the country by 2025.”
Asia's 50 Best Restaurants named George Brown alum DeAille Tam as “Asia's Best Female Chef 2021.” Good for her, but it begs the question, why is there still a female chef category?
ICYMI
When Katy Chan of Bar Neon isn’t baking bread, crafting pizza, perfecting loukoumades, or launching a new brunch menu (out now), she spends her downtime cooking up a storm at home. Discover what she’s making, her favourite bars + restos around town, the pastry she’s can’t get enough of, and much more in this week’s absorbing At The Pass.
Hungry? Tired of the same ol’ same ol’? How about an Ackee & Saltfish Burrito? Cherry Lime Chicken Wings? Slow-Cooked Cow Foot in Spicy Sauce? Philly Cheese Steak Waffle Burger? Oxtail Poutine? Ice Box Cake slathered with rum-infused icing? Explore more mouth-watering options in Part 4 of of my ongoing series, Black-Owned Restaurants in Toronto/GTA to Support Now + Always.
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.
____
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 business without spending $$$? Get in touch.
Reach foodies directly. Advertise in the next newsletter or Open/Closed. Space is limited.
February 23, 2021
Black-owned restaurants in Toronto/GTA to support – Part 4
Photo courtesy of Captain "C" Cakes And Ice Cream.
🕒 2.5 min read
In the fourth edition of Black-owned establishments to support now and always, discover 20 eateries - some brand new; others, longtime neighbourhood staples - offering dynamite fare for takeout, delivery, and in some regions, indoor dining.*
* Subject to change. Please contact establishments directly regarding services and hours of operation during COVID-19 lockdown and reopening.
Captain "C" Cakes And Ice Cream
Bakery/Ice Cream Shop
2076A Lawrence Ave. E.
Scarborough
647-350-0970
Carib 21
Caribbean Restaurant
2039 Eglinton Ave. W.
York
647-979-2121
Caribbean Jerk Pit
Caribbean Restaurant
Multiple locations
Creole Jamaican Kitchen + Bar
Jamaican Restaurant
7887 Weston Rd., Unit # 7
Vaughan
905-856-1555
Cuisine by Noel
Caribbean Fusion Restaurant
300 College St.
Toronto
416-887-9290
Dope As Duck
Comfort Food Restaurant
125A Twenty Seventh St.
Etobicoke
647-939-5719
Gerry's Fast Foods
Jamaican Cuisine and Bakery
724 St. Clair Ave. W.
Toronto
416-652-0605
Get Grill
Afro-Asian Restaurant
Multiple locations
Hoyos Restaurant
East African Restaurant
2598 Eglinton Ave. E.
Scarborough
416-266-4696
Kxngs Table
Comfort Food Restaurant
371 Bradwick Dr.
Vaughan
905-761-0706
Likkle But We Tallawah
Caribbean Soul Food Restaurant
381 Albion Rd.
Etobicoke
647-563-3342
Nanalyn Jerk
Caribbean Restaurant
564 Wilson Heights Blvd.
North York
416-901-4564
Ocean Grill Restaurant
Caribbean Restaurant
2442 Dufferin St.
York
416-787-9181
Patty Cake and Ice Cream
Halal Patty & Ice Cream Shop
2600 Eglinton Ave. E.
Scarborough
647-342-2253
Pompette
French Restaurant
597 College St.
Toronto
416-516-1111
Roses Halal Kitchen
Halal Jamaican Restaurant
1960 Lawrence Ave. E.
Scarborough
416-731-4142
Souperlicious
Caribbean Restaurant
Multiple locations
Tasty Jollof Restaurant & Lounge
African Restaurant and Lounge
1375 Danforth Rd., Unit 11-12
Scarborough
647-343-9300
Tdot Jerk
Jamaican Restaurant
26 Roncesvalles Ave.
Toronto
416-534-5375
The Waffle House
Comfort Food Restaurant
3426 Lakeshore Blvd. W.
Etobicoke
416-251-0275
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Discover more Black-owned restaurants to support now and always.
To keep up to date, follow Toronto Restaurants on Instagram and Facebook and subscribe to the newsletter.
February 20, 2021
At The Pass with Katy Chan
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.
🕒 6 min read
Currently
Executive Chef/Co-owner, Neon Food Group – Café Neon, Bar Neon, Bread & Wine by Bar Neon, Neon Commissary, Blue Collar Bakery
Formerly
Cook, FOH Restaurant Manager, Textile Designer. A million years ago it seems, I worked at Magna Golf Club in Aurora where I grew up, Brassaii briefly when I first moved to Toronto, and most recently Awai. To be perfectly honest, I've been an entrepreneur most of my life, so it's been over a decade of working for myself!
Favourite dish to make right now
When I’m home I usually make a whole steamed white fish with ginger, green onion and soy.
Last cookbook purchase
Have you read it/tried any recipes
Oh yes...I’ve tried the grits, they were delicious! There was a LOT of stirring involved.
Name one dish or ingredient you’d like to see gone from menus
Tuna. It’s overfished and at risk of becoming extinct.
And one dish or ingredient that you’re excited about right now and would like to see on more menus
Local organic grains! Don’t use that shitty grocery store flour. Support our local organic agriculture by using quality flour. Buy online, or check your local health food store. Yes, it can be difficult to source, but it is one hundred per cent worth it.
Biggest influences
Two of my Instagram baker heroes are Tara Jensen and Kate’s Bread (aka Kate Pepper). Their grit and passion for bread is motivating and their ability to do such quality work without the crutch of fancy equipment, giant budgets AND in a way that expresses who they are, is a true inspiration for me.
I learned a great deal about priorities and leading my team from doing my externship with Nathan Isberg. I am very grateful for that time.
If you could eat at any restaurant in the world
Raan Jay Fai in Bangkok.
Last thing you ate
My sourdough, toasted with some really nice butter.
Three must-have ingredients always in your fridge
Wine, garlic, onions.
Guilty pleasure
Croissants, croissants, croissants.
Squash Pasta Handmade semolina-egg pappardelle, acorn and delicata squash, collard greens, brown butter, sunflower dukkah.
Top 3 favourite Toronto restaurants
Pho Linh... The Restaurant at Pearl Morissette... Honestly, I cook at home a lot. And I know this isn’t technically a restaurant, but the deli section at Starsky is epic. I go there regularly.
Top 3 favourite Toronto bars
Paradise Grapevine, Archive, Imanishi Basement Bar
Your go-to drink
Dry Gin Martini with Christopher Wren Gin, one olive, straight up.
One habit you have in the kitchen that you should lose, but can’t seem to shake
Drinking too much coffee.
And one habit you have in the kitchen that will inspire young chefs
Bring the FOH Hospitality into the kitchen. Greet everyone by name at the start of the day, say goodnight to everyone at the end of the day, help each other, always treat everyone with respect.
Hidden talent
I’m quite good at sewing.
Best career advice you ever received
Improve the fit between your strengths and your job, from the book The Happiness Hypothesis: Finding Modern Truth in Ancient Wisdom by Jonathan Haidt.
Worst career advice you ever received
My guidance counsellor in high school encouraged me to only apply to universities, based on my grades. Instead, I really should have pursued trades and technical colleges for the kind of work I truly enjoy doing. I’m incapable of sitting still studying or working at a computer for hours - I need to move around, talk to people, work with my hands and see tangible progress in my workday.
So many young people fall into the University ‘trap’ that does not lead to an actual career or fulfillment in the work they do. It’s SO important to seek out opportunities to try the kind of work you think you might actually enjoy. Applied, hands-on learning and mentorship is how I’ve been able to build my skills and my career.
Your advice for a young cook starting out in the business
Always be studying and reading, always keep learning and pushing yourself, challenging yourself. If you’re the smartest person in the room, you’re in the wrong room.
Eat everything, try everything with no judgment so you can understand what makes good food good.
Listen. You will always learn more from listening and watching. The best cooks are quiet and focused on their craft.
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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.
February 18, 2021
Open/Closed: Toronto Restaurant News February 18-24, 2021
Image courtesy of Toro Toro.
🕒 9 min read
As I mentioned in the newsletter on Tuesday, there’s more opening in Toronto and the GTA than ever before. In fact, I’m working around the clock to track it all down, and most weeks I discover more than I’m able to include.
The 27 below are all I could fit in this week.
Here’s the very latest:
OPEN
Last month, I told you about the new owners of The Ace (231A Roncesvalles Ave.). Update: They quietly launched offerings for Valentine’s last week, and a tantalizing Prix Fixe Menu ($60/pp) yesterday, available ready to eat or to be reheated.
Appa's Original Kitchen (30 Karachi Dr., Unit 72) in Markham has seriously enticing items across the board, starting with Mac & Cheese Kottu ($9.99) Hot Butter Cuttlefish ($13.99) and on spesh Sri Lankan Lamprais ($19.99).
Psst. Bellows Barbecue’s front door is in back of Etobicoke’s longest running bar, The Old Sod (2936 Bloor St. W.).
The folks behind food truck FullyLoaded TO launch their first brick-and-mortar spot tomorrow. The new HQ, Birdies Fried Chicken (263 Coxwell Ave.) at Coxwell and Gerrard, will be open for pick and delivery. Customers are encouraged to order online.
Chat Bar, the “first izakaya-style Chinese Chuan’r spot in the GTA,” boasts locations in North York, Scarborough, and Markham. The latest addition for the BBQ skewer co: Chinatown (307 Spadina Ave.), just north of Dundas.
You may know Encounter Tea from their spot that opened last year in Pacific Mall (4300 Steeles Ave. E., Unit E65) – the first in Canada. The stunning new shop at College and Spadina (439 Spadina Ave.) offers access for those in the downtown core.
New on the scene from a familiar face, Frankie's Nashville Hot Chicken by Lone Star Texas Grill, the Tex-Mex joint known for their fajitas (hands up if you remember the days of peanut shells on the floor!). Pickup and delivery is available from 19 locations across Ontario including Etobicoke, Oakville, and Richmond Hill.
Did you know Fresh Slice is a Canadian company? And they offer heart-shaped pies year-round, saving your bacon if you flaked out on Valentine’s this year? Find their latest outpost Midtown between Eglinton and Davisville (2025 Yonge St.).
HansommChef, chef/sommelier SuSu Han’s line of small batch ‘farm-to-jar” kimchi & k-pickles ($12-$15), debuted in December.
Chef Alijah Casellas opened his first Kxngs Table (371 Bradwick Dr.) in Vaughan on Monday. Expect sumptuous selections including: 96-hour marinated Some Fiyah Jerk Chicken ($14), The KXNGS Fisherman Sandwich ($18) and Macaroni & Cheese ($11) brimming with five types of cheese and Ritz crackers.
Lagom Bakery hasn’t opened just yet, but you can pre-order a Celebration Cake to tide you over.
If there was ever a time for a Central-Italian Abbruzzese pasta pop-up, it’s right now. La Pecora by chef Mike Sala (1100 Queen St. W.) has been online mid-December, but the weekend popup shop just premiered Saturday.
Mac’s Pizza requires you to try your luck every Wednesday at 4pm, when orders for their pies ($19-$22 ea.) go live. With just 30 available per week, they get snapped up like that. Fingers crossed for the next drop.
The viral “Fries Before Guys” Man vs Fries kicks off 75 virtual locations in the U.S. and in three cities north of the border, including the 6ix, on Tuesday. On the heart-stopping menu: Burrito stuffed with carne asada vs pollo asado, Flamin’ Hot Cheetos, straight-cut fries, cheese, sour cream, guac, and secret sauce, with a side of queso; NYC style cheesecake dipped in sweet pancake mix, deep-fried, sprinkled with powdered sugar, served with a side of chocolate; OMG Cookies – aka 4 Double Stuf Oreos enveloped in a thick crust of pancake mix, sprinkled with powdered sugar, served with a side of chocolate.
Nihao Dumplings (361 Spadina Ave.) at McCaul offers affordable comfort fare made for this weather, from dumplings and noodles to congee, soup and buns.
Add Patterson’s Pizza in Markham to your list of must-try pies. The Neapolitan-style ‘za made with 72-hour fermented sourdough is available via pre-orders on Wednesdays at 3pm, with pop-ups on the weekend.
Canadian breakfast chain Pür & Simple, with +20 locations coast to coast, adds two more to the roster on Tuesday: Vaughan (9100 Jane St.) and North York (79 Billy Bishop Way).
Slayer Burger started up in September, quickly following up with a second location. The “we don’t follow trends, we set them” eatery set up shop at Queen and Broadview (739 Queen St. E.), replacing long-standing Lucky Star. The menu consists of five burgers (3 beef, 1 chicken,1 veg), alongside an eggless pasta, salads, sides and milkshakes.
Stefano's Sandwiches drop today. The new concept by Ufficio (1214 Dundas St. W.) focuses on an array of delectable vegan sandos for pickup and delivery, including a Vegan Fried Chicken Sandwich ($13) made with plant-based chicken from Spain, and All Day Breakfast Sandwich ($13) featuring Just Eggs (made with mung bean protein), and pinto bean sausage. You’ll also find hearty dishes that require cutlery (Plant-Based Lasagna $15), and a luscious dessert, by way of Vegan Tiramisu ($9).
You’ve got to be on their mailing list to find out when the next dates are, but I can tell you that popup sensation Sunny’s Chinese is happening sooooon, so you’d better act fast. In the meantime, peep my fun interview with Sunny’s sous, Braden Chong.
Toro Toro (3175 Rutherford Rd., Unit 40) practically broke the internet with their Valentine Boxes last week. Missed out? You’re in luck: the Vaughan resto softly opens for full service today.
The patties at North York’s Yonge Burger (6178 Yonge St.) have recognizable monikers that give a nod to ‘hoods across the city: Yonge & College, Sheppard & Yonge, Yonge & Queen.
EVENTS
Taste of Oakville kicked off Monday.
You’ve got until the end of the month to get in on the National Chowder Chowdown Festival.
NEWS
Le Sélect Bistro has been acquired by Allied Properties.
Quebec’s Foodtastic Inc scoped up Second Cup from Aegis Brands.
Slurpees and Sauvignon? 7-Eleven put in +60 applications to sell booze in stores across the province.
Left Field Brewery is now a certified Living Wage employer.
After 27 years, the quarterly print version of Saveur Magazine has come to an end.
Pringles new burger-centric flavour, Wendy's Baconator, is available for a limited-time.
ICYMI
You can now dine inside restaurants across Ontario. Where exactly? It all comes down to what colour zone you’re in.
Chef Marvin Palomo of 7 Enoteca and XOXO Sauce TO shares his biggest influences, advice for those just starting out, the advice he thankfully didn’t follow, and more In this week’s At The Pass.
Act fast. The BlackBox is only available for purchase until tomorrow.
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.
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 business without spending $$$? Get in touch.
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February 16, 2021
Indoor dining returns to regions across Ontario
🕒 6 min read
The emergency stay of home order has been lifted for 27 regions across Ontario. On February 16 at 12:01am, these areas move out of the provincewide shutdown, based on a number of factors such as “general improvement in trends of key indicators, including lower transmission of COVID-19.”
Shutdown and stay-at-home orders remain in effect for Toronto Public Health, Peel Public Health, York Region Public Health, and North Bay Parry Sound District Health Unit until at least February 22, while three regions moved into the Green zone on February 10: Hastings Prince Edward Public Health Unit; Kingston, Frontenac and Lennox and Addington Health Unit; and Renfrew County and District Health Unit.
The five zones of public health measures outlined in the “revised and strengthened” COVID-19 Response Framework: Keeping Ontario Safe And Open are as follows:
1. Green-Prevent
2. Yellow-Protect
3. Orange-Restrict
4. Red-Control
5. Grey-Lockdown
Here’s a quick overview of what’s permitted for restaurants, bars, and food and drink establishments in each zone:
GREY ZONE
‘Lockdown’ includes maximum measures, as indoor and outdoor dining are prohibited:
-Take out, drive through, and delivery, including alcohol.
*New to Grey-Lockdown as of February 2021:
In person shopping permitted for all retail, subject to capacity limits of:
- 50% for supermarkets and other stores that primarily sell groceries, convenience stores
- 25% for all other retail, including discount and big box retailers, liquor stores.
RED ZONE
Businesses in ‘Control’ areas will see stringent measures in effect, with the ease of some restrictions:
- 10 guests may be seated indoors, with two metres minimum or impermeable barrier required between tables
- Limit of 4 people may be seated together
- Contact information required for all customers
- Face coverings required except when eating or drinking only
- Establishments must be closed from 10pm to 5am
- Liquor sold or served only between 9 am to 9pm
- No consumption of liquor permitted between 10pm to 9am
- Night clubs and strip clubs only permitted to operate as restaurant or bar.
Not permitted: Buffets, dancing, singing, and live music.
ORANGE ZONE
Things really open up for those in the ‘Restrict’ including capacity limits and entertainment possibilities. In addition to the restrictions above:
- Capacity limits, where physical distancing can be maintained: 50 patrons seated indoors
- Dancing, singing and performing music is permitted, with restrictions
- Karaoke permitted, with restrictions (including no private rooms)
- Limit volume of music (to be no louder than the volume of a normal conversation).
YELLOW ZONE
Those in the ‘Protect’ territory see more people seated at the same table and longer hours allowed for drinking and dining than those in the Orange Zone:
- Limit of 6 people may be seated together
- Establishments must be closed from 12am to 5am
- Liquor sold or served only between 9am to 11pm
- No consumption of liquor permitted between 12am to 9am
- Night clubs only permitted to operate as restaurant or bar.
GREEN ZONE
The ‘Prevent’ region introduces only a few new measures from the previous, including:
- Require contact information for one patron per seated party.
For the complete list of measures, see Ontario’s COVID-19 Response Framework.
One item that remains off-limits for establishments no matter what zone they’re in? Buffets.
After returning to the Framework, public health regions will stay in their zone for at least two weeks “at which time, the government will assess the impact of public health and workplace safety measures to determine if the region should stay where they are or be moved to a different level. Public health regions will move up through the levels, if necessary, based on the set indicators and thresholds outlined in the Framework.”
Recognizing the risk posed by new variants to the province's pandemic response, Ontario is introducing an "emergency brake" to “allow the Chief Medical Officer of Health, in consultation with the local medical officer of health, to immediately advise moving a region into Grey-Lockdown to interrupt transmission. Local medical officers of health also have the ability to issue Section 22 orders under the Health Protection and Promotion Act, to target specific transmission risks in the community.”
As the majority of the province transitions to a new zone in the government’s colour-coded framework, and residents in places such as Oshawa, Pickering, Burlington, and Oakville are able to dine inside restaurants again, the public is still advised to stay at home and continue to follow health and safety protocols. Dr. David Williams, Chief Medical Officer of Health said, "While the trends in public health indicators are heading in the right direction, we still have work to do. Everyone is strongly advised to continue staying at home, avoid social gatherings, only travel between regions for essential purposes, and limit close contacts to your household or those you live with."
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Stay tuned for more COVID-19 News and Updates.
For breaking news, interviews + more, follow Toronto Restaurants on Instagram and Facebook and subscribe to the newsletter.
February 15, 2021
At The Pass with Marvin Palomo
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
Owner of XOXO Sauce TO, Chef de Cuisine 7 Enoteca.
Formerly
Abroad: VEA (Hong Kong), La Contea (Italy). Toronto: DaiLo, Auberge du Pommier.
Favourite dish to make right now
Would definitely be Khao Soi. Sweet, salty, sour and umami - what is there not to like?
Last cookbook purchase
DONABE: Classic and Modern Japanese Clay Pot Cooking by Naoko Takei Moore and Kyle Connaughton
Have you read it/tried any recipes
Yes, I have read most of it. When it comes to cookbooks, I mainly use it for inspiration rather than using the exact recipe, but the Soy Milk Broth is something I am looking forward in trying!
One dish or ingredient you’d like to see gone from menus
Anything processed.
And one dish or ingredient that you’re excited about right now and would like to see on more menus
XOXO Sauce Toronto!
Biggest influences
Dario Tomaselli - Was the hardest on me when I needed it most.
John Higgins - Has this unlimited wisdom, and has always guided me to making the right decisions.
Nick Lui and Dennis Tay - Both took me under their wing and were the best mentors any cook could ask for.
Vicky Cheng - Showed me a cuisine and creativity I have never seen before.
Rafa Covarrubias - Continues to push and progress to make change for the future.
If you could eat at any restaurant in the world
The mom-and-pop restaurants on the beach back home in the Philippines.
Last thing you ate
My mother-in-law’s Kitchari - a South Asian dish made from rice and lentils. The whole family prepares a different variation every Tuesday since they migrated to Canada, and it’s amazing!
Three must-have ingredients always in your fridge
XOXO Sauce, hummus, and ketchup.
Guilty pleasure
Chocolate chip cookies and milk. I can devour a whole bag. It’s pretty bad.
Top 3 favourite Toronto restaurants
DaiLo, Richmond Station, and Paris Paris.
Top 3 favourite Toronto bars
Paris Paris, Apres Wine Bar, and Bar Raval.
Go-to drink
N/A.
One habit you have in the kitchen that you should lose, but can’t seem to shake
Singing out loud when the music is playing. I'm a terrible singer.
And one habit you have in the kitchen that will inspire young chefs
“WORK HARD, STAY HUBMLE.” Something I always work towards living by.
Hidden talent
Whipping up staff meal in 30 minutes.
Best career advice you ever received
“Embrace your dreams, and the struggle that comes along with it.”
“You get what you put in.” - John Higgins
Worst career advice you ever received
“You can’t get anything out of cooking.” Glad I stuck to my gut on that one!
Your advice for a young cook starting out in the business
You need to really love what your doing, and every aspect of It - from the people to the culture and the craft. Work for great mentors and people who genuinely work towards positive growth.
Always work on trying to better yourself everyday in every aspect of life. Balance is key because it is easy to burn out in this industry.
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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.
February 11, 2021
Open/Closed: Toronto Restaurant News February 11-17, 2021
Photo courtesy of Karahi Boys.
🕒 8 min read
This weekend is chockablock with reasons to celebrate - Lunar New Year, Valentine’s Day, and Family Day obvs - and the 17 arrivals below.
Happy Everything.
Here’s the very latest:
OPEN
The frenzy over Toronto’s first Windsor-style pizzeria, Ambassador Pizza Co. (946 Bloor St. W.) at Bloor and Dovercourt is well underway, so it might be a while before you can dig in.
Lorenzo Loseto, executive chef of George Restaurant, was making hand-crafted, small batched gelato and sorbetto during lockdown last year, so I made sure to add it my burgeoning list of spots to get ice cream and frozen treats across the GTA. The launch of Alberobello Gelato (111 Queen St. E.) is now official.
Arepatite by El Venezolano (2523 Yonge St.), the new concept by El Venezolano (818 Danforth Ave.) debuted a few months back. The uptown eatery is easy to spot (pink façade) and features enticing handheld items (e.g. arepas, empanadas, tequeños, churros).
Debbie Arnold grew up working and helping out at her parent’s family restaurant, Bridgeland, so launching food co. bakLOVEa, was practically written in the stars. Her homemade baklava became a full-on business this week after friends and family couldn’t get enough of her sweet, flaky pastries. Stay tuned, new flavours are in the works.
After letting you in on Biscotti Queen’s V-Day preview a few week's back, I’m happy to report the biscotti cookie biz by mother-daughter team Nancy and Jill launches Sunday, with pickups at The Windsor Arms Hotel (18 St. Thomas St.).
Castle & Coal (108 Dovercourt Rd.) at Queen and Dovercourt quietly opened December 16, so you’ve got some catching up to do. A good place to start? With Kouign Amann ($7.50), Cinnamon Sugar Brioche ($7.50), Chocolate Dipped Honeycomb ($7.25), Lemon Tart ($6.75), or Sticky Toffee Pudding with Butterscotch Sauce ($5) in hand.
Fried chicken sandos are the name of the game at Chick Magnet inside The Beverley Hotel (335 Queen St. W.).
A CoCo Fresh Tea & Juice sprouted up in Thornhill just last month, but there’s already another (11 Disera Dr., Unit 260) to add to your list.
If you read my wings article earlier this week, you’d already know about F.ing Bomb Fried Chicken, the new ghost kitchen inside Hapa Izakaya (602 College St.).
Find Korean Mexican popup Gogi Guys at Mississauga’s Texas Longhorn Grill (1077 North Service Rd.) starting Tuesday at 4pm.
Psst. House Scoops by ex-Buca Yorkville chef Mathew Cribari is the new home gelateria that should be on your radar.
There’s not a plethora of authentic Lahori food in the downtown core, so the arrival of Karahi Boys at Queen and Dovercourt (741 Queen St. W., where Nando’s used to be) is cause for celebration. This marks the fourth location for the chain and first in Toronto.
Kibo Sushi House continues its expansion across the GTA with a satellite in Woodbridge (9587 Weston Rd., Unit 4).
As you can see, Kung Fu Tea has kept me hopping these last few years. The trend continues, this time with a shop in Scarborough (2361 Brimley Rd., Unit 5A).
Lavash (2746 Victoria Park Ave.), an authentic Armenian eatery in North York, came onto the scene in November. The extensive menu ranges from Muhammara ($7) and Filet Mignon Combo for One ($17) to Combo for 8 ($198) and Valentine’s Combo for 4 ($99).
In December, Jimmy Donaldson, aka viral sensation/YouTuber MrBeast, unleashed 300 delivery-only MrBeast Burger restaurants in the U.S. This week, multiple ghost kitchens launched in existing venues across Toronto. The menu consists mainly of smash burgers, chicken sarnies, and grilled cheese on an inverted bun.
Originally set to debut last spring, Pizzeria Libretto’s Junction joint (3011 Dundas St. W.) is finally open.
CLOSED
SIR Corp shuttered two Canyon Creek eateries last month. The restaurant group with Duke’s Refresher Bar, Jack Astor’s, Loose Moose, Reds, and Scaddabush amongst its portfolio, announced on Tuesday the immediate permanent closure of all three properties at Yonge and Gerrard: Scaddabush Italian Kitchen & Bar, Reds Midtown Tavern, and Duke's Refresher & Bar.
EVENTS
February Festival of Food, a virtual event by the Scarborough Business Association, launches tomorrow.
Taste of Oakville kicks off Monday.
The National Chowder Chowdown Festival continues until the end of the month.
NEWS
Ontario’s stay at home orders for Toronto, Peel, and York have been extended for two weeks, while places such as New York and Alberta resume indoor dining.
National Geographic just named Toronto as one of the best cities for vegans.
The latest Bon Appetit snafu entangled Toronto chef Charlotte Langley.
The world needs all the Stanley Tucci: Searching for Italy it can get right now. The new show is also the perfect excuse to whip up one of his famous cocktails.
ICYMI
Earlier this week, the government announced NHL players are permitted to dine inside select bars and restaurants while the public remains restricted to eat in their homes and cars.
The Tragically Hip launched a lawsuit against Mill Street Brewery regarding their ‘100th Meridian’ Amber Lager. The iconic Canadian band released a statement to newsletter subscribers earlier this week, saying in part, “Many of you are probably under the impression that we are associated with Mill Street’s 100th Meridian beer – we are not.” According to the band, the brewery used their name, CDs “and even Gord Downie’s picture on their social media” in connection with the brew.
Award-winning chef Noel Cunningham just launched his new resto Cuisine by Noel, but made time to share some sage advice, a simple yet smashing cocktail recipe, favourite spots around town + more in this week’s At The Pass.
While other outlets scrambled to pull together limited-time Super Bowl offerings, I though it best to focus on standout wings you can order any day.
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.
Please support local businesses whenever possible.
____
Catch up on previous editions of the Open/Closed.
Life moves fast. Don’t miss out. 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? Want to spread the word about your business directly to foodies without spending $$$? Get in touch.
Reach foodies directly. Advertise in the next newsletter or Open/Closed. Space is limited.
February 8, 2021
At The Pass with Noel Cunningham
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.
🕒 6 min read
Currently
Executive chef/owner Cuisine by Noel, food writer, culinary consultant.
Formerly
I’ve worked in several hotels and restaurants in Winnipeg and Thompson in Manitoba before relocating to Toronto in June 2019.
Favourite dish to make right now
My favourite dish to make now is my Coconut Fried Jerk Chicken And Festival Waffle at my restaurant. I love to see the excitement on everyone’s face when they give it a try or even talk about the sweet, spicy and savoury combination.
Last cookbook purchase
Fantastical Cakes: Incredible Creations for the Baker in Anyone by Gesine Bullock-Prado
Have you read it/tried any recipes
Not as yet, but it’s awesome with lots of great tips and tricks.
One dish or ingredient you’d like to see gone from menus
None at the moment, I believe every ingredient has its time and place.
And one dish or ingredient that you’re excited about right now and would like to see on more menus
I would love to see more Jamaican restaurants serve ackee on their menu. It's versatile, but also underrated by persons outside of the culture. But I believe if we push it and introduce it more, then it will be a hit. Ackee is part of the national dish of Jamaica.
Biggest influences
In the culinary world I have so many from Rachael Ray and Bobby Flay to David Chang and Marcus Samuelsson. I love everything these chefs are doing and how they have grown over the years.
If you could eat at any restaurant in the world
L'Astrance. They offer the ultimate fine dining in Paris.
Last thing you ate
Spicy curried chicken with rice and peas. The spicy curried chicken is a Tuesday special on my menu that I cooked.
Coconut Fried Jerk Chicken & Festival Waffle at Cuisine By Noel.
Three must-have ingredients always in your fridge
Scotch bonnet pepper, my jerk marinade, and avocado.
Guilty pleasure
Jamaican rum cake. It’s my favourite dessert and it’s my weakness. It’s a fruit cake that is made with lots of rum and fruit wine.
Top 3 favourite Toronto restaurants
360 Restaurant at the CN Tower - I love the ambiance, the view, and fresh seasonal menu.
The Keg Mansion - Nice ambiance and sophisticated menu that fits any occasion.
Chubby's Jamaican Kitchen - Nice elevated Jamaican food and ambiance.
Top 3 favourite Toronto bars
I haven’t explored much since I moved to Toronto, but after this pandemic is over, I’ll be in the street bar hopping.
Go-to drink
I love a good Rum Punch with some flavours. Or simple two ounces of rum on the rocks with three drops of Angostura Bitters, topped off with coconut water.
One habit you have in the kitchen that you should lose, but can’t seem to shake
Blasting my music, lol.
And one habit you have in the kitchen that will inspire young chefs
Good time management, I think. Time management is key by having all your dishes ready on time with good execution.
Hidden talent
I think it’s singing. I can’t seem to find it lol, but I love singing and music.
Best career advice you ever received
The best career advice I got was at a roundtable at a conference. I was having a one on one convo with someone and she mentioned the power of asking for what you want. I honestly left that conference empowered, bold and ready. It’s working.
Worst career advice you ever received
That you need stability to succeed. I believe gone are the days you stuck and work one place for 20 and 30 years. It’s just not for me, and especially my industry that is always evolving.
Your advice for a young cook starting out in the business
My advice to young cook is to have a vision for your life, stick to what you are good at, but always leave room for growth, and everything you do - give it your best shot.
———
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.
February 6, 2021
The Dish - 20 standout wings to order for takeout and delivery
Photo courtesy of Hanmoto.
🕒 6.5. min read
Wings are a quintessential part of any game-watching event, big or small. Popular for laid-back lockdown weekend eats, they’re a perfect pairing for whenever you’re binge-watching these days.
Go beyond the usual suspects and wing-centric joints and discover bars and restaurants across the GTA with inventive, lip-smacking, mouth-watering, finger-licking options available for takeout and delivery.
Bonus: You don’t have to wait for a national sports event to enjoy these tantalizing, pile-o-napkins-required bites.
Dyno Wings, on the menu at since the get-go in 2015, have received countless accolades over the year, achieving iconic status. Dishes don’t always stand the test of time, but the lavish concoction - gyoza stuffed wings lacquered in a spicy-sweet soy glaze, drizzled with kewpie mayo, finished with julienned nori and pickled chilies – is still notable six years on.
The Dundas West sports bar offers Chicken Wings and Crispy Cauliflower with sauces you’re likely to see elsewhere - Honey Garlic, Franks, Jerk - alongside significant others Char Sui and Dry Pastrami Rub.
ISO intense heat? May I suggest Throat Puncher and Tonawanda Hot. Just don’t touch your eyes when the tears emerge.
Chef specialties shouldn’t be overlooked or passed over for crowd-pleasers. Case in point: Chef's Fried Rice & Wings at Davielle Rose’s popular destination for immensely comforting fare.
She also pairs her wings with decadent Alfredo Pasta, Mac & Cheese and inserts six buffalo wings in the Fully Loaded Mac, boasting cheese-laden elbow pasta, four jumbo Cajun shrimp, and Dav's Secret Spicy Sauce for a feast that’s sure to end up in an unscheduled slumber.
Capons - larger than chickens and prized for their rich flavour and tender, juicy meat - might just ruin you for the more common day-to-day variety.
Thus, Manhattan Capon Wings, a staple on the menu at the Danforth haunt for roughly 25 years, smothered in a sauce with a slight kick and served with blue cheese dressing, should definitely be on your radar.
Chen Chen’s Nashville Hot Chicken
Nashville Hot Chicken isn’t just having a moment - it’s a whole movement. Get in on the craze with CC’s Nashville Hot Wings marinated in buttermilk, dredged in a secret blend of spices, tossed in your choice of heat, and served atop a slice white bread with pickles.
Veg counterpart - Nashville Kung Pao Cauliflower Wings - features the cruciferous veg slathered in sweet and spicy chili garlic sauce, sprinkled with toasted sesame seeds and green onions.
The new ghost kitchen inside Hapa Izakaya dedicated solely to crispy, crunchy fried chicken, douses fried drums and flats in your choice of 13 varieties of sauce, including rarely seen Garlic Parmesan, Adobo, and Banana Ketchup.
Butter Chicken Wings by the Canadian chain feature the intensely rich tomato, butter and cream sauce you can’t get enough of.
Lovers of Jamaican staple jerk chicken will want to get in on paradise on a plate by way of Jerk Wings from the Caribbean spot at the edge of Regent Park and Cabbagetown.
Thai street style Shaken Wings – fried then tossed with a medley of spices – are a specialty of the Toronto chain. Fans of Thai hot and sour soup should hit up the Tom Yum, boasting fragrant lemongrass, Makrut lime leaves and chilies. Other out-of-the-box flavours include Cheese, Super Cheese, Sour Cream, Pizza, Larb, Seaweed, Wazabi, Truffle, Grilled Squid, and Salted Egg Yolk. Intense heat-lovers should look to the Spicy Mala for an exhilarating lip-tingling, mouth-numbing experience.
Prefer Saucy Wings? Pick from an intriguing lineup including Pad Thai, Green Curry, and Coconut Bean Paste.
If you like your meat infused with serious smoke, Smoqued Chicken Wings are for you: Marinated for 48 hours in fresh herbs and seasonings, dry rubbed, treated to a smoke-filled sauna courtesy of red oak and sugar maple, and accompanied by veg and creamy dill sauce.
Satiating your need for something fiery with flavourful depth can be difficult. Sticky Suya Hot Wings with hot honey and Yaaji spice peanut rub checks all the boxes.
"Pok Pok" Wings at the Bloor and Ossington Vietnamese eatery possess a tangy sweet and sour profile thanks to tamarind and kho quet - a sticky caramelized fish sauce normally reserved for dipping steamed vegetables into or found at the bottom of a pot of crunchy rice. The gluten-free dish is finished with a dusting of roasted peanuts, fried shallots and garlic, and lime.
The Hole In The Wall | Botham’s
The stalwart bar in The Junction and new sister restaurant upstairs boasts Buffalo Confit Duck Wings on the menu.
Duck offers a more robust flavour than chicken, and confit results in rich, tender meat. Tossed in a classic Buffalo sauce and served with crudités and ranch dressing, the dish is elevated while still delivering a sporty vibe.
Tandoori Wings from the Jane and Bloor resto are marinated, intensely seasoned with aromatic spices, and cooked “Indian style.” Select your heat level: medium or spicy.
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Note: Menu items, ingredients, and availability all subject to change.
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