Although he’s become known for upscale versions of the sort of simple fare that’s currently enjoying a moment, Anthony Rose, of Rose and Sons, is hesitant to slap any labels on his dishes. The 40-year-old chef-cum-restaurateur confesses that he has simply always preferred serving the food that he most enjoys making. If people find his food comforting, so be it — just don’t call it comfort food.
This wine is so deep in colour you could call it a pale ruby. The flavour is a mix of redcurrants and cranberries, very dry, and crisp and stylish for the price.
Le Trou du Diable’s co-owners, Isaac Tremblay and head brewer André Trudel, wanted to pay tribute to Hans Peter Drexler and Garrett Oliver’s Brooklyner-Schneider Hopfen-Weisse collaboration with a hoppy wheat beer of their own.
Bloordale’s the Three Speed has all the trappings of a hipster bar: twinkly lights in the window, exposed brick walls and a west-end location. When the weather behaves, booze-happy barflies tuck into comforting eats (such as shepherd’s pie) and swill libations on the back patio.
This wine could sell on its name alone — but it’s really tasty. Dense purple in colour, it offers a bouquet of smoky, savoury blackberries. It’s medium- to full-bodied, dry and elegant.
When the CanGro plant in St. David’s closed in 2008, Niagara’s peach and pear growers were left searching for a market. Brock Puddicombe decided to take the pears that life had handed him (and that his family grows in Niagara) and turn them into perry.
Ordering a cocktail at Cold Tea is the beverage equivalent of a Choose Your Own Adventure book. After reaching the semi-secret location (enter the Kensington Mall, stroll down the hallway and enter the door marked by a red light), patrons can sidle up to the bar, where the resident mixologist will indulge you in a bit of a Q&A session to suss out the perfect drink.
A blend of Cabernet Franc, Merlot, Cabernet Sauvignon, Syrah and Tannat, this red blend is the best Wildass Red yet. Deep ruby in colour, it offers a nose of cedar and red- and blackcurrants. A medium-bodied wine, dry with well-extracted fruit and a herbal note on the finish.
The city is awash in new southern barbecue spots — from Barque to Stack and back again. Whose Hogtown smokehouse is putting out the tastiest ribs? Chef Grant van Gameren gives us the Texas lowdown.
As part of its summer beer release, the LCBO has brought Mikkeller’s American Dream to Ontario. The Danish brewer of this beer was good enough to rebrand the hoppy lager as “Canadian Dream” for us, though the recipe is the same.
A couple of weeks ago, Valdez, Toronto’s latest Latin street food purveyor, opened shop on King West. Stepping into the former Cheval space, this highly anticipated eatery comes tricked out with an open kitchen, eye-catching murals and a soon-to-open rooftop patio to boot.
Around two years ago, chef Rodney Bowers opened Hey Meatball! on College Street. He’s seen much success since then, having made a television appearance on Diners, Drive-Ins and Dives and opening another restaurant, Hey!, on Roncesvalles last year. Now, he’s ready to say “hey” to Leslieville.
