By Stephanie Dickison Our ongoing #SummerMenuWatch 2014 series features Toronto's most exciting new summer menus. This week, we visit Glas Wine Bar, nestled in one of the city's hottest neighbourhoods, Leslieville. For a restaurant with just 24 seats and two burners in which to cook you dinner, Glas oozes charm and features clean, modern dishes that appeal to vegetarians and meat lovers alike (you voted Glas ‘Best Vegetarian’ last year!). You don't have to live in the 'hood to love this neighbourhood gem. Check out the entire album on our Facebook page. We’re also snapping pics on Instagram and Twitter, so follow along using #SummerMenuWatch. p.s. If you’re dining out at a restaurant in the GTA and see a summer menu we should know about, snap a pic and include our hashtag - #SummerMenuWatch – we’d love to see it!
By Anna Fischer What do you get for that person in your life who just really loves beer? Besides the obvious (Beer! Start by buying all of the beer!), Toronto has lots to offer. Here are five great gift ideas to get you started. If you’re the craft beer person, great! All you have to do is send the link to this list to your loved ones, and you’re good to go.
By Stephanie Dickison On Thursday June 16, 2016, people around the world will be commemorating World Tapas Day, celebrating the renowned small dishes, a staple of Spain’s cuisine and culture. And Toronto is getting in on the festivities, thanks to the Tourist Office of Spain. They're hosting a big event on June 16 right downtown at the Dynamic Funds Towers (1 Adelaide St.E.) from 5-9pm. Here you'll have the chance to try a variety of tapas ($2-$7 each) from Toronto restaurants and vendors, as well as Spanish wine and beer. Participating restaurants:
Other vendors:
- Bespoke Butchers
- Burdock
- Death in Venice
- Chris McDonald
- Papabubble
- Rolling Pin Doughnuts
- Supi Cucu
In addition to food and drinks, there’s a contest to win a trip to Spain, along with 20 other fabulous prizes. For more information, as well as recipes for Spanish Omelette, Gilda, and Bread with Tomato & Serrano Ham, visit the World Tapas Day website.
By Stephanie Dickison This is not the first time Oh Boy! Burger Market has made its debut. Owner Joey McGuirk opened his first location at Queen and Portland back in 2009, just before the big burger craze. It did well. So well in fact that Ben Mulroney declared: "You can't reinvent the wheel, let alone a wheel made of bacon, beef, cheese and bread, but at Oh Boy!, they have done the next best thing by improving on that which was already nearly perfect." With escalating rents (you wouldn’t believe what they charge on Queen West), it closed, but finding a home in Cabbagetown, poised at the entrance in fact, at Gerrard and Parliament, McGuirk says, "This is truly what this was meant to be. It’s our identity." "I’m looking for longevity. I’ll stay as long as they’ll have us," McGuirk says. It’s why he spent so much time on the outside, planting cabbages (in honour of Cabbagetown) and presenting the story on a large poster on the front door. Come summertime, he'll be cutting fries outside every day from 4-6pm into a Red Flyer wagon. This kind of heart is infused throughout the restaurant. The small spot seats just 10-12 (additional seating will be available on the patio), and no doubt when you come in, it will be filled with young children. "Come in have a burger, and nice ice cream milkshake with the family," McGuirk says. In addition to the welcoming vibe, there’s Ed’s ice cream, pretzels and gourmet marshmallow treats for kids of all ages. For kids under 10 and seniors, there’s a 15% "appreciation discount," as well as a candy machine that dispenses free Lucky Charms. Local business people as well as police officers also receive a 15% discount. This family feel is what McGuirk was raised on. And meat. With an Irish family all from the east coast, - PEI through Kensington, outside of Summerside – "we grew up with a lot of meat and potatoes." His father made a good burger. Dad’s philosophy? "Good quality meat, salt and pepper," McGuirk says. Following McGuirk Sr.'s advice is at the heart of Oh Boy! Here you get a 4 oz. burger of pure beef without a stitch of filler. "It’s not the way we play here," says McGuirk. Meat is from Leavoy Rowe Beef Co. and is certified AAA prime. Also on the menu, certified Halal, offered at no extra charge (gluten-free buns are extra). Prices are "a little more than fast food prices," in McGuirk’s words, but still mighty affordable ($5.59 - $13.50). Fries come way of hand cut in-house potatoes from of course, P.E.I. And while regular onion rings are available, you’ve got to try the Blooming Onion. McGuirk was frustrated that the "only time you can get one is at the CNE or Ribfest. It’s not enough for me," so he added it to the menu here. It’s quite labourious, it turns out. Made from colossal onions, they are sliced and seasoned for an entire day before being breaded and then deep-fried to order. McGuirk and his crew also roast their own garlic for the garlic aioli and make the chipotle aioli. Other fascinating items include the Irish poutine. "A little east coast, a little Ireland," is comprised of a generous amount of braised beef, homemade Indian yellow curry gravy and real cheese curds. And you won’t believe the size of it - you could easily feed two people with the one serving. In the works – beer and wine on tap; Surf & Turf Lobster Sandwich with 4 oz. lobster and 4 garlic shrimp; and a garlicky Steak Sandwich. Oh Boy! also happens to be one of the only burger places to have coffee, and great coffee at that. Cherry Bomb on Roncesvalles grinds and bags it especially for McGuirk. How the coffee came to be is the other reason you’ve got to visit Oh Boy! McGuirk, who also happens to own Black Irish Whiskey Bar & Oyster Saloon, also works on TV & movie sets here in the city. On set, he works with a lot of higher-end electricians who take their coffee very seriously and often seek out Cherry Bomb over other roasters in the city. As you’ll start to see, film and TV are also very much a part of the atmosphere here. From the fresh, made-from-scratch-daily Stargrazing soups that also happen to be featured on film and movie sets all across the city, to the phenomenal memorabilia throughout the space (Margot Robbie! Will Smith! Chairs and a clock from Suicide Squad! Items from Pompeii, Hannibal and other popular shows). How cool is that?! And in case that’s not enough, McGuirk has a satisfaction guaranteed policy and gives a percentage of year end profits to F**k Cancer. This ain’t your regular burger joint. This is home away from home. With spectacular food, a whole lotta heart and a little bit of Hollywood thrown in there for good measure. Oh Boy! Burger Market offers dine-in, take out and delivery. Check out our Facebook page for more photos.
By Stephanie Dickison The Burger Cellar, a gourmet burger and wine bar located in Lawrence Park, is "a neighbourhood gem," says owner, Alan Voves. Catering to locals, the full service restaurant has so many regulars, servers know names and orders off by heart. Families arrive early evening, while a more sophisticated crowd heads out later. Distinguishing itself from other burger spots in town is their combination of gourmet burgers and wine, instead of the usual burgers and beer. Also, it’s not a fast food joint, but spacious – with seats for 150 - and features a back wall filled with wine bottles and a décor that’s somewhere in between "casual and fine dining – the best of both worlds," Voves says. Their ten signature gourmet burgers remain a big draw. Made with locally sourced beef (available in three grinds, ground by a local butcher - AAA Black Angus Natural, Prime Grade Beef and Certified Organic Bison), the meat is free of antibiotics, hormones and additives. The patties are made without filler – just salt, pepper and meat - pressed in house, and cooked on a flat top to medium well (160°) with a touch of pink in the center. Cool feature: Want to know exactly where the meat is from? You can trace it back to the farm on their website. But don’t feel you have to come in for full on dinner. The bar area seats 30, and with three high-definition TVs and great company, all you need to complete the night is some wine/cocktails and some fun finger foods. New apps include 1 lb. of Chicken Wings, Coconut Shrimp, Bruschetta Flatbread and Sweet Chili Chicken. With these and some hand cut fries and beer battered onion rings, your night is made. In fact, the whole menu is also available at the bar, so come and just hang out and catch up. With over 30 wines - all consignment - and a cellar wine list, it’s a natural choice for big events like birthdays, date nights and friends getting together. Cocktail parties here go from 30 to 200 guests and catering services accommodate events off site. Celebrating their fifth anniversary last Tuesday, October 13th, the restaurant continues to evolve, but their commitment to good food and service remains. The Burger Cellar is open seven days a week for lunch, dinner and drinks. Check out our Facebook page for more photos.
By Stephanie Dickison Avoiding gluten this week just got a lot easier, thanks to Toronto’s GlutenFreedom Week. From May 25-31, 2014, select Toronto restaurants are offering diners a 3-course gluten-free pre-fixe menu. That means no wheat, spelt, semolina, couscous, dry roasted nuts or rye. And that’s the very short list. The long list would take up this entire page. So if you’re sensitive to, intolerant of, or just trying to avoid gluten, visit participating restaurants El Caballito, Hapa Izakaya, District Oven and Bangkok Garden this week. The full list of restaurants is available at glutenfreedomweek.com.
By Adam Pesce Sustainability is a word that looms large over the coffee industry these days. While it can be a difficult, if not impossible, concept to grasp in its entirety, the easiest way to define it is as the coffee-growing community’s ability to sustain itself and thrive. Environmentally, socially, and economically, both on the farm and at the consumer level, coffee needs to be more responsible across the board – this much we know. Every year, millions of families around the world depend on coffee to contribute to their livelihood, so as an agriculture product, there is a tremendous amount of positive impact coffee can have. The unfortunate reality of coffee is that it is an unsustainable product in many ways. As drinkers in the global north, coffee will never be a truly “local” product (roasted yes, grown never), so our responsibility then becomes about being much more conscious consumers to mitigate our impact with every cup. To do this, we have turned to certifications like Fair Trade, Rainforest Alliance and organic to ease our concerns. And while the positive impact captured by the requirements of those certifications have the capacity to create change, there has also been an unfortunate misunderstanding in the specialty coffee market about the quality that you can get out of those coffees – a false belief that you must have to compromise in the things that make coffee delicious to make it socially responsible. This is categorically false. In fact, what we’ve learned over the past decade or so in the coffee trade, are that a lot of those things that make coffee more sustainable actually contribute to its quality. Climate change, low wages, urbanization, lacking social programs and stubbornly low prices at the farm level are all contributing to coffee’s sustainability crisis. So, as the industry searches for solutions to tackle those issues and many more, we have also found a correlation between those fixes and the quality we get out of the cup. Properly (not overly) fertilized and treated soil means trees grow stronger and feed the coffee cherries the nutrients they need. Complimentary vegetation and a healthy ecosystem around a farm results in stronger root systems and a nutrient rich environment for the trees to grow. Farm workers who are fairly paid, well-treated, healthy and have social programs in place for their children, pick and process the cherries more carefully. These things only make sense. As consumers we are more curious and more aware about the provenance of our food and drink than ever. As more and more roasters and retailers are starting to realize this, demand for certified and sustainable coffees continues to increase, which only stands to bring more benefit to farmers around the world and make every cup of coffee you drink more impactful. But remember, this is only a piece of the puzzle – one segment of the supply chain. Coffee needs to become more sustainable throughout its lifecycle, from seed to cup so to speak, if it is to continue to be grown and survive. So this means that quality and sustainability can’t be mutually exclusive concepts. They must go hand-in-hand, so consumers are able to drink coffee and feel good knowing their purchase made a positive impact. Sustainability isn’t just a way to market coffee, it’s both a moral and functional imperative. So ask questions the next time you’re buying your beans and realize that even the simple choice of where to buy your coffee can make a difference in the world.
By Rose Reisman For brunch that gets top marks, you’ve got to try Liberty Village’s School. With its self-described menu of "brunch on steroids," School serves up comfort food worthy of an A+. Between its charming schoolhouse décor, and a menu of indulgent twists on brunch classics, this hotspot always has a lineup and a long wait – this is the only school you’ll want to show up early for! Getting there just before they open may be your best bet. Big hits include the sweet and savory dishes of Buttermilk Fried Chicken and Waffles, which is served with Tobasco-pepper honey and crunchy slaw, the Super Cheesy Bacon French Toast, and the Slow Roasted Butternut Squash Omelette. You won’t be eating for the rest of the day! On a lighter and healthier note, the Warm Cauliflower and Quinoa Bowl on garlic hummus fits the bill. For a lighter "homeschool" brunch, try my Sunny-Side Up Eggs with Spinach and Mushrooms on English Muffin.
By Rose Reisman Have a meal fit for "The King" at Lisa Marie. This rock and roll-themed Queen West dinner and brunch spot serves up meaty dishes with an ever-evolving menu from Fidel Gastro’s owner Matt Basile. A meat lover’s heaven with dishes like the Double Pancake Pork Burger - stacks of two 4oz pork patties on pancakes topped with lettuce, cheese, tomatoes and a side of maple syrup, or the Fried Cornish Hen and Corn Bread Waffles. Their unique Pad Thai Fries are a popular must-add for spicy food lovers. For a fancy burger you can make at home, try my Caprese Pesto Burger.
By Stephanie Dickison Toronto restaurants are lucky to make it to the three year mark. To make it to 20 years is a rarity, but 50? This is cause for celebration. Bardi’s Steak House is situated on York Street just north of Front, on a block designated historic. With the Royal York across the street, and the convention center, Rogers Centre and ACC within walking distance, diners are a mix of regular clientele, bankers and brokers from the Financial District, and tourists and folks in the area for nearby games and events. The restaurant opened their doors in 1966 under Philip Bardwell, who was called Bardi’s for short and since Sardi’s in NYC was popular, he thought it was a good association. Alex Manikas came on board in 1976 as an investor, but got caught up in the romance of the business. That was 40 years ago. Now he owns the place. The restaurant is filled with history – original song sheets from the 1920s and 1930s hang in the main dining room. Even the frames are old. Alex describes it as "We are an old-school New York steak house. We are not pretentious. We are what we are. We make no excuses for it." The two level restaurant is more traditional on the main floor, with the second floor more modern, giving people an option of ambiance. The second floor includes a private dining room for up to 16 guests with marble fireplace and a stunning wine cellar boasting a versatile collection. The restaurant continues to be primarily a steakhouse focusing on steak. "We are a destination in terms of good quality steaks," Alex says, "We realize they don't eat steak five days a week, so we put a lot of emphasis on this." Bardi’s steaks differ from many steakhouses:
- Bardi’s was the first restaurant in Canada to bring Certified Angus Beef from the US in 1993. "They are superior to begin with, in terms of tenderness and flavor," Alex says. These purebreds have nine to ten characteristics of aging and marbling.” The restaurant now also carries Certified Angus Canadian Beef. All steaks are cut on the premises.
- They only wet age their steaks. Alex is "not a big fan of dry aging. For me, it approaches the point of being rancid, and loses a lot of moisture. It’s too gamey to taste." Bardi’s wet ages their meat for around 45 days. "Everything beyond that doesn't serve any purpose. The benefit of it can get lost."
- You won’t find wagyu on the menu. "It's expensive and too rich," Alex says.
- The whole she-bang. This is one of the few steakhouses where a side is included with your steak (most offer these items only a la carte). Choose a baked potato, hand cut fries or rice.
The menu is pretty traditional with some signature apps and mains of chicken, salmon and ribs with a BBQ sauce that won top place in a 1986 contest and the recipe remains the same. Another long-standing item - the monster shrimp cocktail has been on the menu since day one. Alex says, "People think it’s lobster." While other items have been added over time, Alex is quick to say, "We’ve never gone with the trends. I’ve seen a lot of restaurants come and go. People come back." As fine dining restaurants continue to close their doors and more restaurants adapt a more old school approach to their menus, Bardi’s menu is right on point. There is also a lot of emphasis on wine. In addition to the well-stocked cellar on the second floor, there are a couple in the basement as well. The upstairs one is state of the art – climate-controlled, hermetically sealed with low-voltage lights and coated windows to protect the bottles from the dining room lights. New selections are added every year, but "we have our sources in place," Alex says. And unlike other steakhouses, bottles are not outrageously prices. "We don't take huge markups on wines. I would lose sleep over that. I also tend to age my wine a lot longer so that people are getting their value." The other standout of the restaurant is the dedication to great service, from the time you enter to when you leave. "I have lots of memories by virtue of repeat business. I pride myself on treating people properly and developing relationships," Alex says. It’s no wonder there have been proposals and weddings here. One couple that met here years ago on a blind date now comes annually to celebrate their anniversary. It doesn’t have to be a special occasion for you to come to Bardi’s. But they sure do make it one upon your visit. --- Bardi’s Steak House is open for lunch and dinner Monday to Friday, and for dinner only on Saturdays. Take out is also available. Check out more photos on our Facebook page.
By Stephanie Dickison Daiko means "Brother's Place" in Nepalese. So it's no wonder that the new restaurant boasts a simple yet comfortable setting. Complete with wood bistro chairs and benches, long curved bar topped with marble, fireplace, and small patio out front, the room is uncluttered and warm. The Parkdale restaurant specializes in “comfort American food with South Asian flare.” Owners Samir Giri and Dibesh Regmi collectively have more than 30 years experience in the restaurant and hospitality industry “in many high-end restaurants and bars in Toronto and abroad,” so they know that keeping prices reasonable is paramount. The menu offers dishes from just $4 to $22 for dinner and brunch fare for $3 to $20, making it accessible for any budget. And cocktails clock in at just $10 and $11, a great price for any neighbourhood. Salads are ideal in the hot weather. Choose from Spring Young Green ($9), Organic Mixed Quinoa & Banana Heart ($10) and Kale Cobb Salad ($11). More healthy fare comes way of Grilled Tofu ($11), Tuna Tartare ($13) and Spicy Edamame ($7). South Asian flavours are front and center in dishes such as dreamy Tandoori Fried Chicken ($14/half, $22 full) boasting thick crunchy breading, Butter Vegetable Lasagna ($14) with paneer bolognaise, Butter Chicken Quesadilla ($12) and Mussels Malabar ($14) that are curried and served with arugula, cherry tomatoes and fresh coconut. Desserts too, including homemade Masala Chai Ice Cream ($4) made from Darjeeling tea, cardamom and cinnamon. The dining room was redone by the owners themselves. Calling it a "rustic laid-back vibe," they kept it pretty spare but the large Buddha's head covering the back wall delivers an instant mood of tranquility. Executive Chef Dee - previously of Browne’s Bistro, Thompson Hotel, Hilton Toronto, and international spots in Dubai and Miami - leads the kitchen team of Chef Manjil and Chef Harry Moriyano. Dee “loves to surf around the market for fresh ingredients” and works with local suppliers La Ferme, Butcher Shoppe, City Fish and Augusta Fruit Market. Everything on the menu is made in house from scratch except for breads. One of the coolest items isn’t made in the kitchen however. It’s made right before your eyes at the end of the bar. Popcorn with housemade lobster butter and freshly grated parmesan is popped as soon as you’re seated. Talk about a warm welcome. --- Daiko is open for dinner six days a week (closed Tuesdays) and brunch on weekends. Check out our Facebook page for more photos.
By Rose Reisman If you’re attempting to hit the reset button with your New Year’s Resolutions, you have to go the Mediterranean route. Vegetables, whole grains, fish and virgin olive oil are the primary focus of this diet. We’re all used to traditional Greek fare in Toronto; just go down to Greektown on the Danforth and you have your pick. For a change of pace, I ventured downtown for an incredible meal at Estiatorio Volos, a refined Greek restaurant in the heart of our financial and theatre district. The dining room is more formal than the traditional spots, but entertaining at the same time - their chandelier is made from fishing buoys! What’s wonderful in this elegant environment is that the traditional Greek hospitality is still present. Volos has taken Greek to a different level with their menu, with modern twists on Greek dishes and infusing Canadian foods with Mediterranean elements. My favourite dish was the grilled octopus with walnut caviar and glazed figs. My husband enjoyed the braised lamb shank with a feta mash, Swiss chard and crispy leeks. Both cooked to perfection. Don’t expect an ambiance like “My Big Fat Greek Wedding” - no “Opa’s!” or overkill of ouzo. Just a refined take on traditional Greek fare. Healthier, delicious and an entertaining experience. Enjoy my twist on the traditional Greek salad. Nouveau Greek Salad with Feta Dressing Makes 4 servings 1 medium head romaine lettuce, cut into bite-sized pieces 1 cup coloured cherry tomatoes, sliced in half 1⁄3 cup diced sun-dried tomatoes 1 cup sliced baby cucumber, cut in half 1⁄3 cup halved black olives 1⁄3 cup diced red onion ½ cup diced reduced-fat feta cheese (2 oz) Feta cheese dressing 1⁄3 cup crumbled reduced-fat feta cheese (1½ oz) ½ cup softened reduced-fat cream cheese (2 oz) 3 Tbsp reduced-fat sour cream ½ tsp finely chopped garlic 1 Tbsp lemon juice 3 Tbsp water ½ tsp dried basil
- Place the lettuce on a large serving platter.
- Scatter the tomatoes, sun-dried tomatoes, cucumber, olives, onion and feta cheese decoratively overtop.
- To make the dressing: In a small food processor, add the feta and cream cheeses, sour cream, garlic, lemon juice, water and basil. Purée until smooth, adding more water if too thick. Pour overtop of the salad.
Preparation time: 20 minutes Make ahead: Prepare the salad and dressing early in the day. Dress just before serving. Nutritional Information per Serving Calories 135 Carbohydrates 10 g Fibre 2.5 g Protein 6.9 g Total fat 7 g Saturated fat 4 g Cholesterol 14 mg Sodium 420 mg Source: The Best of Rose Reisman (Whitecap Books) By: Rose Reisman Photo: Mike McColl, from The Best of Rose Reisman (Whitecap Books)
By Rose Reisman One of the latest trends in food is Cuban cuisine which is a mix of Spanish, African and Caribbean tradition. Toronto already has a good selection of these Hispanic-style restaurants. One of my favourites is La Cubana on Roncesvalles, owned by Corinna Mozo. Corinna has followed her grandfather’s ‘food’ prints, who owned a lunch counter in Havana before the revolution. The menu is comprised of daily lunches, dinners and a fantastic brunch menu, all of which keep the line ups to get in a regular occurrence.This popular west-end joint is also getting a second location, which has just opened on Ossington. They have the best-tasting Cubano sandwich I’ve ever had, as well as a divine traditional medianoche, layered with molasses-rubbed pork, smoked ham and gruyere cheese, all at a low-price. The sides are include traditional Cuban fare, like a selection of rice and beans and fried plantains for just $4 per side. It’s a great, inexpensive family spot with a fantastic old-world atmosphere. Try my version of a black bean soup at home:
By Corbin Tomaszeski Traditions are great, and traditions around special occasion meals are especially important to our lives. Situations can change, though, and having a large ham or a turkey might not be appropriate for a dinner for 4 or 6 people, and sometimes as your family dynamics change, so to do the preferences and eating requirements of family members. It’s ok to not serve a ham. There are plenty of other options for Easter you may not have thought about. When talking about Easter proteins, there are 3 big options all the magazines cover: Ham, Turkey, and Lamb. If you’re not familiar with lamb, it might be daunting to try (and expensive to get wrong.) Lamb is also not to everyone’s taste, as it’s rare on Canadian plates, and not everyone wants to try something first at a big dinner. Consider these ideas for proteins for Easter:
By Stephanie Dickison BREAKING NEWS - Details are scant, but what you need to know right now is Chef Susur Lee and our boy Drake have opened a spot called Fring’s, in the former home of Crush Wine Bar at 455 King West. Susur is a clear Drizzy fan, even picking up the phone to call 1-800-HOTLINEBLING. Last night’s opening caused a frenzy on social media, though little is still known, but expect details to be rolling out all week long. We’ll also have a closer look for you soon. In the meantime, one thing is certain – this is a big deal for The Six. The Fashion District is finally getting a cool new makeover. It’s about time.
By Patricia Noonan Vibrant, intense and vivaciously versatile: that's a good description of the aperitif style bitter created by Gaspare Campari in Italy in the 1860's. A brilliant red, Campari is quite unlike the ‘other' bitters that are usually dark brown, quite medicinal and often used for a dash of flavor in cocktails or as après dinner digestifs. The bitter aspect is essential oil flavouring from bitter orange combined with numerous other secret ingredients to give it that distinctive zing. While it's typical to enjoy a Campari with orange juice or spritzed with soda and a slice of orange, it's one of the major ingredients for that cocktail classic known as the Negroni. Campari just might have remained anonymous if it weren't for Count Negroni, who the classic cocktail was named for. History has it that Count Negroni wanted his Americano cocktail juiced up with gin instead of soda, hence that famous unforgettable cocktail. Over the last few years, the negroni has undergone a revival. Scaddabush Italian Kitchen & Bar in downtown Toronto makes use of one of the newest trends in cocktail culture with the barrel aged cocktail. While a negroni is an even split of gin, red vermouth and Campari, the Scaddabush version has been barrel aged for two weeks in mini American oak casks to add a smooth vanilla-nut character to the cocktail. In east end Leslieville, Good's & Provisions bartender Brett Paulin has created the Campari Cowboy for the spring cocktail list. It's a delicious, yet complex spin on a classic sour.
By Stephanie Dickison Trends come and go (kimchi tacos, gourmet grilled cheese, truffle oil) but some are here to stay. The recent influx of perogies places in the last few weeks (Loaded Pierogi and Schnitzel Hub is a sign of what’s to come. In fact, a few Toronto restaurants have already embraced the dish: Chef Jesse Vallins over at The Saint has Pierogie ($11) with pork belly, cabbage, cheddar, and herbed sour cream as part of his starter menu. Speakeasy 21, an upscale event space and restaurant/bar, offers Potato & Cheddar Pierogies as a main ($15) served with sour cream, caramelized onion and dill. Richmond Station also offers them as an entrée - The Sweet Potato & Cheddar Pierogies ($23) boast beer-braised wakefield cabbage mustard crème and caramelized leeks. And this is just a small indication of the larger Eastern European trend that will soon arrive. After all, the second location of Schnitzel Hub that just opened at Yonge and St. Clair offers much more than just perogies. Tuck into goulash, schnitzel, blintzes, cabbage rolls and beef stroganoff, to name just a few dishes on the menu. Chef Paul Boehmer offers a Hereford Pork Schnitzel ($26) with farm fresh fried egg, braised red cabbage, kale and heirloom carrot slaw with maple vidal vinaigrette and bacon mayo with capers on his dinner menu, and Pierogi of Potato, Goat Cheese and Green Onion ($15) with Smoked Bacon Lardons, Sour Cream & Gorgonzola Cream Sauce for brunch at his restaurant, Boehmer. And around the corner at Ossington Stop, Chef Denis Ganshonkov's addictive Russian Steamed Bun With Pork N Cabbage ($4) are a delicacy not to be missed. Back in August, I attended a fantastic event presented by Toronto PopUp and Pera called “Zakuski: 5-Course Menu in Modern Russian Cuisine” held at the Monarch Tavern. Zakuski is a Russian tapas-style meal, with delicious Russian food served in small plates and often served with a lot of vodka. Chef Roman Kliotzkin (aka Pera) was born in Kaliningrad, Russia, and wanted to introduce modern Russian cuisine to Toronto. His menu proved that not all Russian and Eastern European food is beets, potatoes, and cabbage.Though these ingredients were used, they were treated with contemporary preparation and presentation. Kliotzkin’s Buckwheat Duo, with bacon and wild mushrooms (pictured above) for example, showcased buckwheat, a common grain used in Russian cooking. The menu also featured beet soup served as a drink, pelmeni (Russian dumplings made from thin unleavened dough) with oxtail and cabbage, goulash with spaetzle and peas, and for dessert, quark cheese with sour cherries and hvorost. In the coming months, just watch as dishes from Eastern European countries such as Poland, Ukraine, Croatia and Romania pop up on menus all across the city. And hopefully more of Kliotzkin's style of Zakuski meals.
By Stephanie Dickison This weekend it’s all about the Superbowl (we’ve got the top 5 spots to watch the game) and Winterlicious (check out the full Guide here) ). If you can cram anything else into this weekend, you’re a hero. But if you check out this week's events, you might just want to make some room - there's some great stuff happening in the next few days. In the meantime, here’s the latest restaurant news:
By Stephanie Dickison So restaurant openings may have slowed down a bit, but the exciting news and events thankfully haven’t. And I’ve got some breaking news below…! Get ready!
By Stephanie Dickison This year’s Summerlicious has been extended by one week, giving you three whole weeks to dine out at more than 210 Toronto restaurants for lunch and dinner. From July 3- 26, restaurants from A (Alleycatz) to Z (Zucca) will be offering three-course prix fixe menus: $18, $23, $28 for lunch, and for dinner - $25, $35, $45. Reservations are now available. You can select restaurants based on cuisine type, neighbourhood, type of meal and price, accessibility, and menu availability for vegetarian, vegan and locally-sourced selections. From soul food to Malaysian, Peruvian to steakhouse, there are cuisines of every kind available. Seven restaurants are offering vegan menus, 14 have locally sourced menus and over 100 with vegetarian available. Five culinary events have been added, in celebration of Toronto hosting the Pan Am and Parapan Am Games:
- A Culinary Celebration of Canada at Casa Loma – Saturday, July 4, Sunday, July 5, Saturday, July 11 and Sunday, July 12
- International Buffet Brunch at Windsor Arms Hotel – Sundays: July 5, 12, 19 and 26
- A Dinner in Peru at Malaparte – Wednesday, July 8
- 41 at Palais Royale – Thursday, July 9
- Tapas In Parkdale at The Tempered Room – Friday, July 17
Please call the restaurants directly to make reservations. Stay tuned for a closer look at this year's participating restaurants.