WINNER: Big and meaty Adamson Barbecue, 176 Wicksteed Ave., $18/pound “This is a proper rib. It’s got a bark to it, and the size is good. You can tell these guys are proper, and this is really good. It doesn’t fall off the bone, it’s got a good bite to it, it’s super moist and … Continued
When Jen Agg — the diva of the Black Hoof and Rhum Corner — opens a new restaurant, the whole world (at least the Toronto food world) takes notice. And for good reason.
Pow Wow Café When eggs Benny met a Kensington Market indigenous restaurant, English muffin morphed into native frybread, hollandaise turned into genteel cream sauce spiked with melting goat cheese atop the oozing eggs, and smoked salmon replaced the usual ham, all to good effect. Pow Wow’s other brunch staple is the Ojibwe taco. Instead of … Continued
Antler Brunching at a self-styled locavore, wild food, seasonal resto on Dundas West brings its very modern Toronto form of hip. Mygawd, we’re trendy merely by virtue of walking in the door! How comforting! As are the perfectly cooked eggs in the Benny, bright orange farmhouse yolks running over a big piece of unfatty super-crisp … Continued
How do we teach our daughters to love their bodies? Why must we? Because they are bombarded with imagery, from social media, movies and TV. The pictures tell them that the only woman worth paying attention to has big (store-bought?) breasts and a tiny waist.
It’s hard to make a meal of most greens, but here are eight that are filling and fulfilling. Say hello to the freshest plates of spring with Delica Kitchen’s Devin Connell as she susses out Toronto’s healthy and hearty salads.
Every single plate of food they put in front of us is … fabulous. Glorious ingredients, sourced carefully, fresh, pure, excellent. All treated with utmost respect and grace. Worth putting up with the guy.
Thanks to the global village and the online info-explosion, we all, even our young ones, know too much about the sorrows of the world. Too much to feel safe. Which creates an urgent question: How do we talk to kids about this fractured and fear-inducing world?
So we asked the team behind T.O.’s new Texas BBQ hot spot Adamson Barbecue, Adam Skelly and Alison Hunt, to taste-test the city’s top morning sammies. From peameal to poached eggs, which ’wich is the winner?
Take a restaurant dream team, add a pinch of hipster, a soupçon of cream and a healthy dollop of impeccable seafood, season it à la française, and what have you got? The dishiest new resto to hit Toronto in a year!
Cherry-picking the menu works really well. Some of the fusion items, where East meets Latin, are really fun. Chef’s suite of ceviches are superbly entertaining: we’re captivated by the variegated flavours of tiraditos, raw tuna napped in passion fruit and lulo sauce, with black and white sesame seeds, chili-studded purée of butternut squash and baby greens.
For Canadians, despite the rising stock of our homegrown cuisine, international acclaim as a tourist destination and a blooming awareness of our independent cultural identity, the guide has yet to make a Canadian selection in its 116-year history.
