Stephanie Dickison's Blog, page 35
March 4, 2021
Open/Closed: Toronto Restaurant News March 4-10, 2021
Photo courtesy of La Cubana.
🕒 9 min read
With warmer weather on the approach and stay-at-home orders possibly lifting in Toronto and Peel, it feels like a bit of a reprieve. Well, for you maybe. Here at TR Headquarters, it’s as bonkers as ever with 20 arrivals.
And did you know I bring you openings and resto news across the site throughout the week, not just here in the Open/Closed? Did you miss my news about a celebrity chef’s new restaurant launching imminently in The Tip Off? (found exclusively in the newsletter delivered to your inbox Tuesdays) Better subscribe for this week’s issue (no spam or selling of your info ever). And there was another exclusive in this week’s At The Pass that probably passed you by…
It’s a LOT, I know. But it’s just the beginning. I’ve got a slew of places I’ve had to push back to next week already. I mean, I’ve got to leave my desk at some point.
No one does it bigger or better. See for yourself.
Here’s the very latest:
OPEN
I told you about the new owners of The Ace (231A Roncesvalles Ave.) back in January. Great news - Maggie and Rafael Stackpole opened their doors earlier tonight.
French classics are the name of the game at Jean-Pierre Centeno’s Bicyclette Food & Wine (290 Harbord St.). French Onion Soup ($13/1L), Croque Monsieur ($9), Salade Niçoise ($11), and Chicken Tourtière ($26) on spesh? Oomph.
The grand opening for The Biryani Walla in Mississauga (3021 Argentia Rd.) kicked off today at 11:30am.
St. Catharines import The Bull BBQ Pit moved into Boneyard Grill’s former digs (1216 St. Clair Ave. W.) with boldly named handhelds (Between the Sheets Burger, The Horny Chicken Sandwich, The Fidel Castro), and cholesterol busters like the Redonkadonk Sandwich with smoked brisket, pulled pork, bacon, grilled onions and fries piled high with ‘Bullslaw’ on a bun.
Commo (242 King St. E.) offers Betty’s on King’s (240 King St. E.) full takeout menu - Betty’s Wings, the Betty's Burger, Pub Curry, and Deep Six Dip and Chips - in addition to frozen entrees, booze, and other goodies.
Halcyon (2196 Bloor St. W.) softly opened in Bloor West Village yesterday. The triple threat café is serving up Hot Black Coffee, a selection of vino, and ‘za from hidden pizzeria within, Bello Pizza.
Virtual kitchen Holy Pizza Oakville delivers 12-inch pies with anything but angelic names (Cheesus, Holy Moly, Fear of God, Texan Preacher) alongside those with more customary monikers (Thai Oh My, Almost Vegan, Pineapple Belongs on Pizza).
Jollibee has been busy this last while. In fact, the location opening Saturday in North York at Centerpoint Mall (6464 Yonge St.), marks ninth in the province, third to open in 2021 (it’s only just March), with more on the way. Stay tuned.
Rachel went to Humber for pastry and worked in multiple bakeries over the last seven years before launching her home-based bakery Juniper Cakes & Desserts, at the beginning of the year. Shop special occasion cakes, cookies, and tarts available for pickup and delivery in North York (Toronto delivery is extra).
Kibo Sushi House has been sprouting up all over the GTA lately. The newest satellite just landed in North York at Keele and Lawrence (2300 Keele St.).
You’re going to need to clear some counter space for your haul from La Boulangerie (1134 Dundas St. W.) at Dundas and Ossington. I suggest Alsatian Sourdough, Chocolate-Filled Beignets, Sesame Baguettes, and Tourtiere, for starters.
La Cubana’s popup at Snakes and Lattes’ Midtown location (45 Eglinton Ave. E.) includes made-for-lockdown-life Date Night Combos ($45-$55) complete with food, drinks and a board game.
There’s no bad time to open these days. Case in point: Naan & Chai launched their Mississauga outpost (10 Kingsbridge Garden Circle) on December 24 at 5pm.
Radar alert: Eugene Paik bakes cookies ($4 ea.) to order in unique flavours. Yuzu Chocolate Cookies? Peanut Butter Cookies with a hit of white miso, then filled with injeolmi (roasted soy powder) cream? Here. For. It. Paik's Bakes offers savoury items as well: Kalbi-j Jim Pot Pie ($10-$25) boasting Korean braised short ribs in a savory sweet sauce studded with carrots, potatoes, chestnuts, and dates, enveloped in a handmade puff pastry crust - available fresh or frozen. Menu items will change every few months and proceeds from sales with be donated to Rainbow Railroad, a Canadian charitable organization helping LGBTQIA folks escape persecution and violence. p.s. That’s his lovely dog Finley on the logo.
ISO freshly baked patties? Head to Patties Express new spot in Mississauga at The Food District Square One (100 City Centre Dr.). The third location debuted Tuesday.
Chefs Erich Mrak and Hunter Glaude are making sumptuous handmade pasta kits (Braised Duck Sun Ravioli Kit ftw), sourdough pizza kits (Pesto Potato, Fennel Sausage) house made cheeses, and other WFH essentials at their new food co. Saucy, currently based out of Beaches Brewery (1953 Queen St. E.).
The Simple Kitchen (137 Lakeshore Rd. E.) in Oakville helps balance out all those burgers and hot chicken sandos you’ve been smashing lately, with a does of healthier fare by way of avocado toast, chia bowls, smoothies, and the like.
Triple O’s been making headlines this week. The B.C. “premium quick service burger” chain with locations across British Columbia and Asia, announced earlier this week plans to launch 30 locations in Ontario over the next five years - six in the GTA in 2021-2022. The first debuted in Mississauga (1520 Courtneypark Dr. E.) on Tuesday, with another soon to follow in Vaughan.
Patties at Markham’s 6ix Burgers (6001 14th Ave.) are named after local thoroughfares -Yonge St., College St., Dundas St., Front St. – in similar fashion to North York’s recent arrival Yonge Burger.
Yaksha South East Asian Eatery (2109 1/2 Yonge St. ) might be a slip of a place, but this Midtown spot is one to watch.
CLOSED
Chef Paul Kim’s Boonsik, that closely followed DOMA in December 2019, shuttered Friday.
EVENTS
Enjoy three-course menus from top Toronto restaurants during LocalLicious through to Sunday. One dollar from each meal with go to a local charity.
You’ve got until Saturday to get in on Taste of Oakville.
NEWS
Tap Phong Trading’s founder, Dat Chuong Tran passed away. He was 100 years old.
There was a fire at the St. Lawrence Market earlier this week. No injuries were reported.
Zach Kolomeir, chef/owner of Toronto’s Dreyfus and Taverne Bernhardt's, is featured in Today’s Special: 20 Leading Chefs Choose 100 Emerging Chefs by Phaidon, released yesterday.
Restaurants and bars in B.C. are finally permitted to buy alcohol at wholesale prices. It’s Ontario’s turn.
ICYMI
Pompette’s chef/co-owner Martine Bauer has an exciting new project in the works. Find out more in this week’s compelling At The Pass.
Wednesday is the new Friday thanks to an exhilarating new concert series featuring local artists and top Toronto restaurants.
Make Chef Michael Hunter’s Roast Duck with Maple Baked Beans and Grits this weekend.
Ordering in this weekend? Do this first.
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.
March 3, 2021
At The Pass with Martine Bauer
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.
🕒 5 min read
Currently
Chef/Co-Owner, Pompette and Bar Pompette opening soon
Formerly
Five-star hotel Constance Prince Maurice Hotel in Mauritius Island where I also did my hotel school courses, Michelin-starred restaurants Le Royal Monceau - Raffles Paris and La Cuisine Restaurant in Paris, Chef for the Prime Minister of France
Favourite dish to make right now
Boeuf Bourguignon, a dish that brings people together. Since the pandemic, I work less long hours and having dinner at home with my family is such a privilege.
Last cookbook purchase
Naturalité by Alain Ducasse and Romain Meder
Have you read it/tried any recipe
Yes, I am in it right now, but I only take inspirations from big chefs. Each person interprets differently.
One dish or ingredient you’d like to see gone from menus
Strawberry, tomatoes, raspberry or whatever summer produce in winter time. If everybody could respect the seasons.
And one dish or ingredient that you’re excited about right now and would like to see on more menus
I would like to see more local food around. We need to support local farmers.
Biggest influences
I don’t really have influences but have always been inspired by people who works with respect for the products.
If you could eat at any restaurant in the world
Maison Bras in Aubrac, France. My dream.
Last thing you ate
Crèpe Suzette with the delicious marmalade from Tamarack Farms.
Three must-have ingredients always in your fridge
My mother’s special chili paste from Mauritius Island where I was born and raised, cilantro, and ginger.
Guilty pleasure
I tend to add Kewpi Mayo everywhere.
Selection of enticing fare from Pompette.
Top 3 favourite Toronto restaurants
The Restaurant at Pearl Morissette - Daniel Hadida and Eric Robertson are doing a great job of respecting our ecosystem and the land we inhabit.
Sakai Bar - Where I’ve learned about Japanese food and Stu (Stuart Sakai) is such a passionate guy who can talk about sake for hours.
Dreyfus - Zac (Zachary Kolomeir) is doing the best combination of French and Jewish cuisine in one and only place with a great wine list.
Top 3 favourite Toronto bars
Bar Piquette for the wine, Gift Shop for the cocktails and atmosphere, El Rey for the atmosphere.
Go-to drink
Negroni for ever.
One habit you have in the kitchen that you should lose, but can’t seem to shake
Whenever I say to the team I’m heading out and leaving the kitchen, two hours later I’m still here.
And one habit you have in the kitchen that will inspire young chefs
Remain calm in any situation. There is always a solution to problem.
Hidden talent
My mom taught me how to sew, and I am not bad at it.
Best career advice you ever received
To always keep my human sensitivity and generosity, from Christophe Langrée, the last chef with whom I worked in Paris.
Worst career advice you ever received
Many years ago when I was still apprentice, I asked for help to carry a 40 kilo chicken container, and the chef said, “You chose a man’s job, so work like one”.
Your advice for a young cook starting out in the business
If you feel that’s what you want to do, don’t let anyone tell you otherwise. Never give up on your passion.
———
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.
March 1, 2021
Wednesday Night Special - Dinner and a show
🕒 3 min read
Remember the days of going out to see a live performance? Grabbing dinner and drinks beforehand? Dancing for hours on end?
An exhilarating new livestream concert series delivers those same vibes right to your living room. For free. Wednesday Night Special, hosted by DJ Me Time (Sarah Barrable Tishauer), showcases top DJs spinning everything from old school hip hop to deep house, alongside riveting performances by multi-faceted local artists.
Each week’s performances will be paired with fantastic takeout from select Toronto restaurants, available for purchase to enjoy during or pre/post show.
Participating restaurants include:
- The Carbon Bar
- Drom Taberna
- Enoteca Sociale
- Fantastic Baby! Cafe
- Five Points Hot Chicken
- Kimchi Korea House
- La Palette
- La Palma
- Matty's Patty's Burger Club
- The Opium Bar
- Osteria Rialto
- Saffron Spice Kitchen
- Smokeshow BBQ and Brew
- 416 Snack Bar
Uma Nota Culture Founding Artistic Director Alex Bordokas says, “We are taking a little corner of the internet to present some underground Toronto musicians and DJs, and team up with local restaurants to try and create some synergy. We want people to take in these artists, cast them on their TV, laptop or whatever, and dig into the music, dive into the style, the genre… that and enjoy tasty food. We have some prime DJ sets as well if you want to just groove post-meal.” He calls the series, “an exercise in keeping the faith in difficult times and sparking recovery to what will hopefully be a new and bright future of renewed and joyous human interaction.”
The four-part event, presented and produced by Toronto non-profit arts presenter Uma Nota Culture, with support from the Department of Canadian Heritage and the City of Toronto’s Winter Activation program, can be streamed through umanota.ca and mixtofestival.com. Check out the exciting lineup:
Wednesday March 10
Recorded at BSMT 254
Lola Bunz and DJ Elle, Toronto hip-hop rising star
DJ Grouch - Old school hip hop
Wednesday March 17
Recorded at BSMT 254
Dub Chronicles – Classic and original dubwise roots reggae
DJ Sabbath - Rare reggae vinyl selector with guest emcee Steppa
Wednesday March 24
Special presentation recorded at The Paradise Theatre
Ahmed Moneka - Iraqi singer, composer, and percussionist
DJ Win - Mix of deep world, downtempo electronica, and deep house
Wednesday March 31
Recorded at BSMT 254
Maria and the Band - Brazilian folk music
DJ Juana Go-go - Latin and Brazilian rare groove vinyl
So mark your calendar and dance the night away while supporting local artists and restaurants.
———
For updates follow Toronto Restaurants on Instagram and Facebook and subscribe to the newsletter.
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.
For news, updates, interviews + more, follow Toronto Restaurants on Instagram and Facebook and subscribe to the newsletter.
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
———
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.
———
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.
Reach foodies directly. Advertise in the next newsletter or Open/Closed. Space is limited.
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."
———
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.
———
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.
