When news broke earlier this week that a chef changeup was going on at Langdon Hall in Cambridge, the question on everyone’s mind was, “Does that mean chef Jonathan Gushue is coming to Toronto?” According to a press release sent out today, the answer is yes.
Great value from the house of Frescobaldi. Medium straw colour; minerally, apple nose; light on the palate with apple and pear flavours. A versatile food wine.
Remember when Toronto beer aficionados lined up to buy a $75 six-pack of Westvleteren 12 at the LCBO? What if I told you that you could have a very similar beer for way less money? Is that something you might be interested in?
Summer may be gone, but we’re still hoping for a hot day or 12. Since, as the Starks say, winter is coming, you might as well try something a little out of your comfort zone should a surprise summer day strike. Here are five exotic ice-based desserts that are sure to make saying goodbye to summer a little less bitter.
At the Toronto Temperance Society, a members-only bar, a slice of the past is served up smack dab in downtown Toronto. Over strains of jazz, well-versed barflies sip on classic libations crafted by renowned mixologist Oliver Stern. Surprisingly, the cocktail menu also features a series of tropical tiki numbers, which seem to be making a bit of a comeback.
Back when I was a haggis virgin — so, last week — I thought the experience of eating this Scottish bro-food would be more, I don’t know, empowering. Haggis is offal stuffed inside offal; a textbook gross thing. I expected a frumpy dish, one that would be in some way offensive. I expected trepidation followed by a sense of victory. I got none of these things.
Fresh, Toronto’s most well-recognized vegetarian restaurant chain, has been encouraging Torontonians to eat healthier since 1999. Now that it’s opening up shop on Eglinton, we asked head chef/co-owner Jennifer Houston to share her All Star salad with us.
Burrowing Owl’s second label: very pale colour; floral, herbaceous, grapefruit nose with a vanilla note; full-bodied, green plum and citrus flavours with lively acidity.
Over the past year, Toronto’s ramen scene has been steaming hot (both literally and figuratively). And now one of the leaders of the pack is set to expand. Sansotei Ramen, which opened on Dundas a little over a year ago, announced an upcoming location on its Facebook page earlier this week. The new Sansotei is expected to open this winter at 650 Yonge St., just south of Bloor.
Celebrated Toronto chef Susur Lee is taking a second crack at the Big Apple. According to a press release, he will be running an upcoming restaurant at the new One World Trade Center. The restaurant’s name has yet to be revealed, but it will serve modern Chinese food, and it will be part of a members-only club on the building’s 66th floor (which means dashed hopes for the general public).
In recommending a beer for Oktoberfest last year, I dealt with the confusing fact that the festival happens mostly in September. This year, let’s consider that the traditional style of beer for the Bavarian booze-up is Märzen, or “March beer.”
Milk Bar, the bakery branch of David Chang’s Momofuku, focuses on home-style desserts. These sinful but oh-so-good sweets are made fresh daily and shipped in from Brooklyn. Crack Pie is the most delicious and greatest culprit — after one bite, you’ll understand the name! You just have to have more. A full 764 g pie comes in at 3,708 calories, with a whopping 223.2 grams of fat. Make it a very special treat!
