It’s cold outside and with Ontario also currently under a mandatory provincial lockdown, placing an order for delivery is safer and more convenient than going out to pick up your food yourself. It’s no secret that Toronto’s restaurant scene has suffered heavy financial blows due to COVID-19. The service fees charged by third-party delivery apps, … Continued
Dave’s Hot Chicken has officially arrived in Toronto to warm up our winter with its spicy Nashville chicken. The new Parkdale outpost, which takes over the former home of Pete’s Corner Grill, is the L.A. fast-casual concept’s first location outside of California. Blair Bitove, director of business development, first discovered Dave’s Hot Chicken while studying … Continued
Beloved Queen West diner Aloette is set to open a new location in the coming months. Sister to upscale French restaurant Alo, which regularly ranks among the top restaurants in the country, Aloette first opened its doors in 2017. A more casual concept than Alo, Aloette is known for its menu of fancified diner fare, … Continued
Iconic Toronto restaurant Scaramouche is bringing back its annual Lobster’licious prix-fixe event in takeout form. Running yearly since 2009, chef-owner Keith Froggett says Lobster’licious originally started as a response to Toronto’s Winterlicious event. “We didn’t feel that the parameters of that worked for us, so we tongue-in-cheek started this Lobster’licious thing and it became the … Continued
By lindsaylow
Parenting columnist Joanne Kates is an expert educator in the areas of conflict mediation, self-esteem and anti-bullying, and she is the director of Camp Arowhon in Algonquin Park. “What you gonna do, report on me to the government?” Do we have a snitch line? If we had one, I’d be tempted. Why? Because COVID family politics are making parenting … Continued
Mel’s Pizza is bringing a distinctive new style of pizza to Toronto. Pre-pandemic, Toronto chef Matt Sullivan went on a pizza research journey that took him from Windsor to Chicago, Brooklyn, Detroit and beyond. When COVID-19 hit, Sullivan focused on using his newfound pizza knowledge to create “a Canadian-style, nostalgic pizza” that would be well-suited … Continued
By lindsaylow
“The Marked ceviche is our take on a traditional Peruvian ceviche,” says Dan Maltar of Marked restaurant‘s ceviche recipe. “We make our Tiger’s Milk fresh by blending a piece of hamachi with ginger, celery, garlic, shallot and lime juice.” Ceviche Ingredients 80 g fresh hamachi (cut into 1.5 cm cubes) (you can substitute any fresh … Continued
By Ron Johnson
This week, Toronto was greeted with the news that another beloved local bar and restaurant is closing down. Sweaty Betty’s on Ossington is a COVID-19 casualty, but since the news hit a fundraising campaign has picked up speed and could save the 17-year-old institution. “With the case numbers climbing in Ontario still, I realized that … Continued
By Ron Johnson
It’s no secret that restaurant and bar owners are struggling due to the indoor and outdoor dining restrictions, but many believe a wholesale discount at the LCBO might help. Hospitality owners holding a liquor licence can currently pay more than retail buyers at the LCBO. In-restaurant dining markups on alcohol are one way that restaurant … Continued
By Ron Johnson
Popular Leaside bar and restaurant McSorley’s is going on a hiatus after 10 months of trying to cope with running a food and beverage operation during the COVID-19 pandemic. In a note sent to the restaurant’s mailing list via email and then posted on social media, the long-time Bayview Avenue bar noted that after 10 … Continued
North of Here, a Canadian hospitality collaborative founded by chef Roland Torok-Ducharme, has launched a series of do-it-yourself meal kits inspired by Michelin-starred restaurants. “The art of fine dining is in designing unique dishes, selecting spectacular ingredients and the key is preparation. All of which I have done, to make it easy for our guests … Continued
By Ron Johnson
Adrian Niman knows his way around the food industry. He founded The Food Dudes 14 years ago, when he was just 22, and has spent the last decade and a half looking for new ways to explore his culinary passion while injecting youthful energy into the Toronto food industry. Although the last year presented many … Continued
