By Stephanie Dickison The revolving door of Toronto's restaurants is hard to keep up with. My list of restaurant closings is starting to rival the amount opening every week. Case in point: A few days ago, Bero in Leslieville closed. That makes about nine empty places in a handful of trendy blocks up for sale in this one small area alone. Ardor Bistro, a Peruvian resto on Ossington, also recently shut its doors. These are just a few examples, but they illustrate the point – what the hell is going on with restaurants right now and why are supposedly 'hot' restaurants closing? Leslieville is smokin’ hot right now. Rock Lobster came all the way from the west end to open up shop – a big shop, with three patios – as did County General. New hot spot Braised is a recent neighbour, opened by Sam Scanga, owner of Danforth’s long-standing Lolita’s Lust. He wouldn’t open there if it weren’t a good bet. Ossington is still a draw. Ossington Stop opened to satisfy both the day and late-night crowds, but Delux and Ardor are no more. And the big shocker of course, is Yours Truly’s announcement this week that they’ll be closing at the end of September. And these are just the most recent ones. Which goes to show – you can be on a high traffic street in a trendy area with the cuisine of the moment, and that still doesn't guarantee you success. A chef recently told me there are too many restaurants to compete with. Point taken - the GTA has over 10,000. That problem has another result: a number of other chefs and owners are struggling to find good chefs and line cooks – there just doesn’t seem enough to go around. I posted on our Instagram about Bero closing. One responded: “Hipsters of “Leslieville ain’t supporting the restos?” Another said, “Leslievillers support their restaurants… but from what I could tell, Bero didn’t try to engage the community.” There are a number of issues that can cause a restaurant to close – it’s never just one thing. The world is changing and restaurants are struggling just to keep up. A woman I spoke recently says she and her friends go out often and yet, almost never visit the same restaurant twice. How are restaurateurs supposed to combat that? Another issue is there are so many to choose from now, you don’t have to travel far to satiate your cravings; west-enders can stay in the west end without ever having to come east and vice versa. People are busier than they ever have been. Are they are willing to travel for a meal? Occasionally, yes. But it seems more often, the answer is no. Sigh. This is a conversation longer than I have space for here. But it’s going to be an ongoing one. Because this is our city, and these are our people and places. Without us, they don’t have a damn thing. And without them, we don’t get dinner. Or lunch. Or coffee… you get the idea. In the meantime, I hope everyone's doors stay open.
By Stephanie Dickison Going out to eat is one of the most celebratory events of the day and week. So despite the almost daily restaurant openings continuing into next week (a week before Christmas!) and all of the holiday events you'll be attending at various restaurants and bars around town, even the specialness of having someone else's hand-crafted fare can start to feel a little rote by this time of year. So for those looking for different and exciting ways to dine out, I've got a few fun suggestions:
By Stephanie Dickison Life has never been busier, so multitasking has become a necessity. Which is why if you have a manicure, pedicure, blow-out, facial, waxing, make-up or all-natural body-bronzing on your list, you should head to Her Majesty’s Pleasure. Grab a bite and a drink while you get your hair/nails/makeup done. Because really, who has time for both anymore? And it’s so much fun here. Husband and wife team Sara Kardan and Jeff Armstrong have created a lush setting bustling with activity. Dance-worthy tunes play while people catch up over the whir of hair dryers and the din of the café. The boutique’s stunning design (done by +tongtong, HMP was voted Best Salon Design and Top 10 Global Interior Design by Azure Magazine) makes it easy to want to spend time here too. A playful curation of milk glass vessels mixed in with contemporary copper bowls and tiles makes you want to redo all of your shelving at home. Lounging in Muskoka chairs while you get a pedicure, and sipping on champagne or cocktails while your nails get all prettied up at the marble bar is a staycation in itself. Shop at the tiny boutique for skincare and wellness products for him or her. Stay for drinks and nibbles at marble bar on the other side with thin, stylish cooper stools or table seating on either side. Lingering at the lounge bar over beer, wine, champagne and signature cocktails is easy. An Irish lad with Colin Farrell similarities, has created a signature Old Fashioned ($14) - Woodford Reserve Bourbon, simple syrup, orange twist, Angostura bitters, and a plump cherry - that he makes while telling the story of its inspiration and how it’s made (hint: it’s all about building the flavor right in the glass). There is also a very boozy Truffle Martini ($14) with Belvedere, Criollo, Kahlua, espresso, and vanilla syrup that enticed elegantly dressed ladies in their seventies who stopped in after shopping nearby, despite it being well before 5pm. The accolades continue - a regular, a gentleman who lives upstairs in The Fashion House condos, swears by them. Should you wish for something non-alcoholic, fresh juices made by Colette are fantastic – refreshing and revitalizing. Colette Petit Cafe - a permanent pop up café, with food provided by Colette Grand Café, features a daily selection of salads and sandwiches, breakfasty items, quiche and of course, desserts. The marble counter near the entrance is festooned with handmade pastries that are as beautiful as they are satisfying. Executive Pastry Chef for all Chase Hospitality properties, Leslie Steh, is a dessert lover’s dream. A sampling of macarons (flavours change seasonally – 1/$3.50, 6/$20, 12/$35) on one visit includes: Pistachio Cranberry, Chocolate Hazelnut Quince, Coconut Passionfruit and Crème Fraiche Caramel. Not-to-be-missed – The Chocolate Stone Cake ($7). You might think it’s too pretty to eat, but go ahead and dig in. It’s sublime. There's also amaretti, shortbread and croissants and well, you're going to have to make multiple visits. If you’re in need of an updo, express blowout, lash extensions or organic spray bronzing or simply want somewhere fun to grab a bite or drink, head to Her Majesty’s Pleasure on King. The Café opens weekday mornings at 8am, and The Lounge is open until midnight Friday and Saturday. Check out our Facebook page for photos.
By Stephanie Dickison Happy February! This month offers a little something for everyone - tea, whisky, beer, dim sum, comfort foods and so much more. How lucky are we, Toronto?!
By Afrim Pristine Whether its planning a cheese board for your valentine or a cheese spread during a family day luncheon, or, preparing cheese selections for superstar, Michael Jordan (I was so humbled to be asked for that), cheese alone has today become a highlight to any special event or general occasion. This past NBA All-Star Weekend in Toronto was booming and electric with so much happening and so many people trying to impress. It was every celebrity plus Valentine’s Day plus Family Day planning… cue the fanfare, "Cheese to the rescue!" I’ve never had so many calls and requests from top chefs, athletes, event organizers, forgetful husbands and loving wives. They all wanted the same thing, wicked and tasty cheese. To a retailer, nothing will sound sweeter then a customer saying, "money is no issue." But here’s the thing - $50 dollars of cheese can travel a long way and there won’t be a referee calling the three bounce rule for travelling. Fifty dollars offers plenty of variety and substantial quantity with enough leftover for some next day nibbles. My point? The next time you are visiting a friend or an event or maybe you’ve been invited to Magic Johnson’s house, bring cheese! Wine – everybody has wine. Flowers – die quickly. Cheese = nourishment, tasty, and nostalgic! Cheese, it can't be beat.
By Rose Reisman During the fall we crave comfort foods. Pies top the list as the number-one dessert during this time of year. Seasonal fruits make the freshest pies possible. You can always try making one at home, but if you want the tastiest and easiest way to go, you have to visit Mabel’s Bakery. Owner Lorraine Hawley uses local or organic options when possible and doesn’t add any preservatives or artificial flavouring. Her first location on Roncesvalles opened in 2008 with great success. Another location on Queen St. West followed in 2012. With outstanding quality and freshness, Lorraine and her team have the magic formula for baked goods and other specialty foods. My top pie pick this time of year has to be pumpkin, with its thick and creamy filling and a hint of maple syrup blended in. Another fall favourite is apple pie, made from local Ontario apples with just a hint of cinnamon and brown sugar. I won’t even try to compete with Mabel’s in the pie department, but if you want a great homemade crisp, try my Apple Crisp with dried cranberries and toasted pecans.
By Stephanie Dickison This Sunday, Little Tibet - a strip of Tibetan stores and restaurants on Queen West in Parkdale – will be the site of "the Largest Tibetan Food Festival in North America," according to organizers Students For a Free Tibet Canada. During the sixth annual Eat For Tibet Food Festival, enjoy Tibetan food and drinks and shop Tibetan stores from 11:30am until 6pm. Proceeds from the event will go to support freedom in Tibet and youth empowerment. Participating restaurants in Parkdale include:
- Himalayan Kitchen - 1524 Queen St. W.
- Lhasa Kitchen - 1422 Queen St. W.
- Loga's Momo Corner - 216 Close Ave.
- Norling Restaurant - 1512 Queen St. W.
- Om Restaurant - 1439 Queen St. W.
- Shangrila Restaurant - 1600 Queen St. W.
- Tashi Delek Cafe - 223 Jameson Ave. Unit 3.
- Tibet Kitchen – 1544 Queen St. W.
- Tsampa Café – 1528 Queen St. W.
And in the east end:
- Karma's Kitchen - 1411 Gerrard St. E.
And no need to wait in line. You can register online to guarantee your spot.
By Patricia Noonan Cider comes in many forms, from hard to non-alcoholic, dry to sweet. It isn't just in an apple format either; pear cider is delish and looking at store shelves, many other fruity expressions abound. And, because hard cider is an alcoholic beverage made from fruit, not grain, its gluten free, for all those diet-conscious imbibers. While import ciders on tap are mainstays in most pubs, you'll find the classics like Magners Irish cider and Britain’s Strongbow cider are getting some interesting competition. Savanna Dry Premium Cider is newly introduced from South Africa. It’s quite crisp and not at all sweet. It’s typically served with a wedge of lemon. It’s also the only cider that will have its own ‘Savanna-branded’ bar at Crews & Tangos in Toronto. Besides the branded bar at Crew & Tangos, it’s available at Pure Spirits Oyster House and Grill, El Catrin and Cluny, in The Historic Distillery District among other other locations. Like craft beer, there's an increased interest in craft cider. A new, artisanal cider comes from West Avenue Cider, made in Caledon Ontario, using the abundance of local apple orchards. I sampled this on tap at Leslieville's funky little bar, Hitch. It's a blend of between one to ten different apple varieties according to West Avenue’s proprietor, Chris Haworth. They also make what’s known as ‘scrumpy’. It’s an odd sounding English country term and it means it’s a cider made in a traditional way with a higher alcohol level. The sour cherry and wild blueberry scrumpies ring in at 6.5% and 6.8% ABV respectively, compared to the usual 5% ABV of most ciders. Pommies is also produced in Caledon - making both Pommies Apple and Pommies Perry - while right in our own backyard, you’ll find Toronto’s own Brickworks Ciderhouse, making cider that’s very tart and dry in the British tradition. The County Cider Company of Prince Edward County makes everything from peach flavoured apple cider to raspberry and cranberry infused ciders along with their award winning ice cider. Yes, just like ice wine, apples are left to freeze and resulting high sugar-low water concentrate produces a lip smacking sip that’s great to have with apple pie for dessert. So if you are looking for an alternative to wine or beer but still want something with a little fizz, start checking out the bars for cider to sip on. Cheers!
By Stephanie Dickison Unless you’re going to a concert or a Raptors or Leafs game, you probably don’t think of eating at and around The Air Canada Centre (ACC). But you should, because it’s got some of the very best food and service in this city. Chris Zielinski, Culinary Director, F&B is the executive chef for the restaurants and catering of all the ACC and takes me on a tour of seven restaurants throughout the space, on game night when the Raptors can do no wrong. Chef Zielinski has been here since 2009 and currently oversees a staff of 14 Executive Chefs and sous chefs, a crew of 250 cooks and 30 stewards. As if that’s not enough, he’ got to create menus and recipes for the ACC and BMO Field’s quick service outlets. And not just any menus, but ones that sports fan of all ages and backgrounds will enjoy. While most Toronto chefs cook for crowds of 40-150 a night, Zielinski says, "We’ve got the potential of 19,000 people here at one time. That's a lot of pressure. The menus that are written have to be executable in house." There’s also a big difference in service. A chef working at the ACC has got to be able to understand the way things work here. Zielinski breaks it down:
- The customer is not only always right, we will modify the menu whenever they ask - club members pay.
- Everyone's going to eat at the same time. There’s nothing you can do about it. The food has got to come out quickly.
- There’s still a creativity here, but you have to figure out a way for it to not impact service
With seven restaurants, more quick service outlets and concession stands than you can count, private clubs and catering facilities all under one roof, you’d think that would mean the food is mediocre. You’d be wrong. The food and wine I tried was outstanding. Here’s a sneak peek at dining around the ACC:
By Stephanie Dickison Although Winterlicious doesn’t actually happen for another couple of weeks (January 29 to February 11), reservations are now being accepted at the over 200 participating restaurants. This year’s annual prix fixe event - the 14th in the series – includes three-course lunch menus of $18, $23 and $28. Dinner three-course meals are available for $25, $35 and $45. There are many enticing choices, including:
- Arisu’s authentic Korean BBQ
- Irianian specialties at Banu
- healthy Indian at Bindia Indian Bistro
- dining at one of the city’s best restaurants, Café Boulud
- Cajun/Creole, French and Haitian fare at La Creole
- steak and seafood at Michael’s on Simcoe
- elegant Pangaea, celebrating their 20th anniversary this year
- The Chefs' House where George Brown College students get a change to wield their culinary skills.
Reservations are strongly recommended and should be made with each restaurant individually. All participating restaurants are listed in our Winterlicious Guide. Tickets for the Culinary Event Series are currently on sale, with several events already sold out.
By Patricia Noonan Current resto: The Chase and soon, Colette at The Thompson Hotel. Food style: I focus on classical French techniques with a modern American food edge. Training: School of Mom, George Brown College, Canoe and getting my Red Seal. Where I’ve been: Lots of major cities throughout the USA, Austria, Italy, Germany, Croatia, Serbia and Slovenia. What I’ve done: I’m very focused on success. I made decisions and choices early in my career to learn restaurant operations. Then, several shared proprietorships, which taught me how to manage and lead people. Biggest culinary influence: Mom and Dad; more so Mom, as it was just like growing up with Julia Child! My Mom was a Slovenian banquet hall chef in Pickering. Amazing to see her roll out strudel pastry as big as a bed sheet! Fantasy meal: I had a fifteen course tasting menu with wine by myself at Ristorante dal Pescatore, a Michelin rated restaurant in Italy. It was a magical experience seeing a four generation family working together for the meal. Fave food and wine pairing: Slow spit roasted pork with an Oregon pinot noir. Junk food passion: Chocolate and hazelnut…Ferrero Rocher chocolates. Comfort food: If I can’t have Mom’s chicken soup with millet dumplings, I like to make a roast chicken with butter under the skin, stuffed with garlic. Fave resto: Andrew Carmellini’s The Dutch in NYC. Fave bar: The Reservoir Lounge has always been a good after-work hangout. Cookbook you can’t live without: Culinary Inspirations. I make all of my staff read this book. MIT - Most Important Tool… in the kitchen: I use Mac knives in my kitchen. Food fad prediction: French food is making a big comeback. Who would you love to cook with if you had the chance? I would cook with Chef Daniel Humm of Eleven Madison Park. It’s one of only a few four star restaurants in NYC. What’s the most exciting part of your profession? I want to walk away learning every single day, so my challenge is building into my staff, the discipline and choices about service. It’s about balance between high volume and consistently turning out the best food in this city.
By Dine.TO Dine.TO users vote on who they thought was the best in Toronto across several popular categories. With an overwhelming response from our users it was a tight race this year. The results are in and Dine.TO would like to congratulate all of the winners for the 2014 Best Of Awards!
By Stephanie Dickison On the ground floor of the 50 John Street condo building in the Entertainment District, you’ll find Jz's Pizza. It’s conveniently located right on the way to the Rogers Centre, CBC, TIFF Lightbox, or home after a long day at the office. With few options for pizza in the neighbourhood, the 24-seat restaurant serves up a quick meal for nearby condo dwellers and those just passing by. They also happen to be one of the few pizza places in the area where you can order a beer, glass of wine or cocktail while you wait for your take out order. The casual spot features a high ceiling, modern textured panels and Plexiglas pink wall near the back. Grab a drink and catch the game at the bar or sit down at a table for your meal. In addition to the regular menu of pizzas, pastas, subs, wings, salads and desserts, there are walk-in specials, as well as specials for take out and delivery. --- Jz’s Pizza is open for lunch and dinner seven days a week. Check out more photos on our Facebook page.
By Rose Reisman March 2015 is Nutrition Month and we’re all getting out of hibernation and starting to eat fresher and healthier food. Summer is only three months away! If you’re looking for a great restaurant to learn more about vegetarian and vegan cuisine, you have to try one of the four locations of Fresh. We’re not just talking about just cauliflower and tofu. Fresh delivers creative nouveau vegetarian cooking. The food is not only delicious, but satisfying and healthy. Not to mention the ambiance and menu is casual and approachable. The menu is filled with so many options, you’ll need a few minutes to select. If you’re into juicing, you couldn’t come to a better place. With fruit smoothies, green juices and power shakes you can keep to a liquid diet if desired. The burgers are made from grains and almonds, and sides range from quinoa onion rings to grilled tempeh. The salads are all a powerhouse of nutrients with ingredients including kale, jicama, hemp seeds, adzuki beans and assorted microgreens. The bowls, which include nutrient-dense salad ingredients, are served over brown rice or soba noodles. "La piece de resistance" has to be the desserts; they are all vegan, made without preservatives and are outstanding. The chocolate fudge cake is my favourite! For a veggie meal at home, try my Quinoa Falafels.
By Stephanie Dickison Imagine an Indian restaurant that serves healthy ingredients prepared in a modern way. Where nothing in drowning in heavy, cloying sauces. Where local produce, meat and fish is carefully selected from the St. Lawrence Market. Where the restaurant’s practices are so focused on supporting small farmers around Ontario, it is FeastON certified. This is just the beginning of what makes Bindia so different from the rest.
By Rose Reisman Everywhere you turn, whether it's the supermarket, restaurant or fast food chain, gluten free products have grown exponentially. Gluten free foods being manufactured have tripled from 2007 to 2012. Gluten is a type of protein found in wheat, rye and barley and it is not only found in breads and cakes, but "buried" into many every day products we consume. It may be the reason you have ongoing symptoms, such as fatigue, intestinal discomfort and nutritional deficiencies. It can be one of the hardest proteins to avoid in a diet, since you'll have to learn how to interpret food ingredients that contain wheat. And restaurants can be a dangerous place to eat due to cross contamination. Here are some examples of foods to avoid on a gluten-free diet:
- Wheat
- Rye
- Barley
- Commercial Oats - safe for most
- Malt
- Couscous
- Durum
- Spelt
- Kamut
- Bulgar
- Farina
- Semolina
- Farro
Look for a gluten free label on products to be safe. Those grains that are safe include:
- Rice
- Potato
- Corn
- Pure, uncontaminated oats*
- Quinoa
- Tapioca
- Buckwheat
- Amaranth
- Arrowroot flour
- Gelatin
Milestones Milestones chain restaurant has an additional gluten free menu also offering delicious desserts. The Tomato Brown rice Spaghettini with goat cheese and grape tomatoes made from rice noodles is outstanding. Split the Ganache Torte using fine Belgian chocolate, pecan crust and caramel sauce. Incredible meal! Green Papaya For the widest offering I love to frequent the Green Papaya on Bayview Avenue for gluten free entrees. I start with the Thai Coconut chicken soup and always finish with the Ginger beef Stirfry. Outstanding! Try this great gluten free pasta I created for Glow restaurant Bar and Grill and the Pickle Barrel restaurant:
By Stephanie Dickison Owner Alan Bekerman and Executive Chef Christine Moody of iQ Food Co. are on a mission to bring you healthy fare – wherever you are across the city – and no matter what your dietary restrictions. Their latest location at 18 York St. moves the healthy chain outside of the Financial District, where their first two restaurants are located (TD Centre and Brookfield Place). Good news for those who work and live outside those areas - the plan is to extend outside of this specific core. "We are excited about finding new locations," says Chef Christine Moody. Moody - formerly the Culinary Director of Nantucket Wine Festival and Executive Chef of Sconset Café in picturesque Siasconset, Massachusetts – brings in "as much local and organic as possible," with seasonal items brought in at their peak. Blueberries were taken off the menu this past winter, because she says "I don’t think it’s responsible to serve things so out of season." Between the three locations, the restaurant serves approximately 2,000 a day. A lot has changed thought since the quick serve restaurant first opened in 2011. What was popular four years ago is not what tops that lists today. In keeping up with the pulse of the whole food movement, iQ Food Co. has worked with everything from kombucha to kimchi to kaffir. "We are much more adventurous now," Moody says. Fresh ingredients and whole foods are the core to the menu, with almost everything made from scratch. Nutrient dense dishes are meant to keep you energized without weighing you down. So instead of relying on may-heavy sandwiches on a sugar-laden bagel or a heavy mac and cheese that’s loaded with salt and calories, pick something packed with superfoods such as olive oil, avocadoes, apples, sweet potatoes, quinoa, salmon, cacao, organic tempeh, chia seeds, spirulina, organic medjool dates and turmeric. You won’t believe the difference it makes. With spring being all about new beginnings, their new menu boasts exciting dishes such as Spicy Salmon ($11.73) with grilled salmon, avocado, roasted sweet potatoes, shredded red cabbage, broccoli, pickled red onions, pea sprouts, lime juice, spinach, brown rice and sriracha vinaigrette and BFG ($9.74) that’s packed with energizing ingredients - spinach, kale, Brussel sprouts, avocado, roasted sweet potatoes, green apple, watermelon radish, sunflower seeds and green goddess dressing. This aren't your typical boring salads that are a chore to get through.Also new, a collaboration on exclusive juice with Greenhouse Juice Co., making it easy to eat and drink well no matter how hectic your schedule. The menu is designed so that whether you’re looking for a healthy breakfast, something pre- or post-workout or a satisfying dinner, there are multiple options. The nexus of what they pivot around continues, however, to be lunchtime items. Everything is brought in a chopped, roasted and pureed in house. Real chicken is used. "You get what you pay for" is the motto here. Moody says, "This is the future of food." In addition to healthy ingredients, nutritional information, including sodium amounts and calorie counts, can also be found on their website. And this is one of the few restaurants where modifications aren’t seen as a hassle, where it’s actually a part of regular eating. Here, dishes can be accommodated for various dietary restrictions and allergies. As well, iQ Food Co. has also created a paired menu and computer system where modifications are built-in so if you are gluten-free, vegan or don’t eat something specific, you can move quickly through the line and still get a meal that is suited for your specific dietary needs and/or preferences. There are great tips outlined as well for those looking to eat healthier or cut back calories such as swapping in lemon juice instead of dressing, why you might want to skip cheese, and the bonus of ordering greens instead of grains. Finally a healthy meal that caters to your dietary needs. And don’t think that means it can’t be fun, tasty and include dessert too – their Crack Cup ($3.32) is made up of only whole ingredients - almonds, dates, almond butter, pecans, water, mountain salt, coconut oil, agave and cacao - and will satisfy any sweet tooth. You really can have it all. Your way. Check out our Facebook page for more photos.
By Stephanie Dickison The old garment manufacturing warehouse on King West that houses the new restaurant location for Pizzeria Libretto is not just a historic brick and beam building over a 100-years-old. It also happens to be one of the few standalone brick and beams left in the downtown. Executive Chef and Partner Rocco Agostino, Managing Partner Gary Quinto and Founder Max Rimaldi wanted to keep the original look as much as possible. Working with designer Irfan Bukhari of Bukhari Design Inc., the fourth location of 3,300 sq. ft. seats approximately 100 via leather banquettes, sturdy red and grey chairs, the bar and larger tables for groups of 8-10. The room features black subway tile for the first time, in addition to their signature white, to emphasize the King Street feel, and is home to the biggest bar of all the Librettos. Refurbished wood was used in keeping with the raw structure of the building. Even arrows spray-painted on the cement floor were left. Exposed brick walls and the underside of old floor beams are featured on the ceiling. Storage cages were custom made and placed high above the bar. They’re the first guys to get cool swing-arm lights shown at Milan Furniture Fair. They had them painted Libretto red, 'natch. "It was one of the more complex mechanical undertakings in all of Toronto," Quinto says only half-jokingly. It took six months to engineer the two restaurants (Porchetta & Co. which opened a week ago is located at the front of the building). The cooking line was streamlined with their signature pizza ovens placed next to the prep stations. A chef’s bar of white marble edges the kitchen, seating 4-6. From the dining room, a glass window at the back allows you to watch dough being made during the day, and pizzas in the oven at night. The food menu remains the same, but new menus launched across all locations so now you can dig into meatballs, calamari, a new version of arancini and two new pizzas. Chef Agostino says, "University (location) was the place Pizzeria Libretto grew up, where we put on a suit and tie. Now this is where we take off the tie and let loose." Pizzeria Libretto King opened yesterday. Check out our Facebook page for more photos.
By Rose Reisman Beloved staples of Indian cuisine get a contemporary twist at St. Clair West’s Pukka. Owners Harsh Chawla and sommelier Derek Valleau have refined a modern Indian menu focused on sharing-style dishes. The duo is no stranger to creating upscale Indian food, as they also co-founded Amaya the Indian Room. Inspired by gastronomic stylings of Vikram Vij, Pukka offers an array of flavours and aromas, such as kale salad with dates, lotus root chips and cashew dressing, Tandoori calamari with coconut chutney and citrus salad, in addition to well-known and beloved staples like butter chicken. The menu also offers vegetarians a solid amount of options, such as the stuffed paneer. For an easy version of the classic dish, try my Light "Butter" Chicken.
By Afrim Pristine Following me on Instagram or having read my articles here at Dine.TO, you'll know that Henry is the best four-legged friend I’ve ever had. He's one of two of my rescue dogs and my best friend in the world. What machinated as a lark from my thoughts has now turned into a cheese line product phenomenon. I've designed an entire line of 'Henry cheeses' using my pup as inspiration and amazing ingredients that I'm surrounded by daily.