By now, the holidays are but a distant memory, much to everyone’s despair. The effects, however, may not be. Fresh has been blending up healthful cocktails of vitamins, minerals and raw enzymes since ’99. We’re told that following New Year’s, the most popular selection is the so-called Detoxifier ($5.50), for obvious reasons.
Since early last year, we had been anticipating the opening of NoNo’s Pastaria at 1442 Dundas West. A project from chef-owner Mani Binelli, the concept was supposed to be a cozy hole-in-the-wall with a rotating selection of pastas and other Italian fare. But in the process of working on the space, Binelli decided he wanted to switch things up a bit.
Friday Restaurant Recap rounds up the week’s Toronto restaurant news. In this edition: a Brazilian steakhouse for Richmond Hill, an Iberian-Asian restaurant opens on Avenue Road and a classic U.S. diner prepares to open its first downtown Toronto location.
Of all white wines, Chablis is perhaps the most versatile when it comes to matching with food because of its vibrant acidity. Straw coloured with a nose of white flowers and green apples, this one is fresh and lively on the palate; medium-bodied, with a lemony, minerally, green apple flavour and good mid-palate fruit.
Renowned food critic Joanne Kates has made some changes to her top 100 restaurants list in light of recent closures, menu changes and chef switch-ups. This isn’t a new top 100, just an update to keep the list current. Two new entries have been added: Edulis and Hoof Raw Bar, and the listings for Acadia, Splendido, Morton’s and Yours Truly have been updated. Stay tuned for Kates’ 2013 list, which will be revealed in May.
Melt Grilled Cheese is set to make its downtown debut near John and Richmond next month. The franchise — which bills itself as “grilled cheese with a twist” — has two other locations, one in Etobicoke and another in Oakville. Melt prides itself on keeping its meals under $10, which means club-goers can load up on cheese without lightening up their wallets. The new spot is slated for a mid-February opening.
What distinguishes a craft beer from a large-scale beer? As the market share slides toward newer, smaller brewers, and the older, behemoth competitors find new ways to keep customers, that question becomes more relevant. Big beer companies are resorting to a number of tactics to stay in the game, including starting their own microbreweries or buying existing ones.
The holidays aren’t over yet. We’re still desperately clinging on to them while letting loose at the Ritz-Carlton’s restaurant, Toca. Come Sundays, the hotel offers up an indulgent brunch that, at $79, is one of the priciest in town. Originally introduced for special occasions, brunch grew into a regular affair due to its popularity. Drawing high society and the hoi polloi alike — along with, yes, tourists — the New Year is the perfect excuse for a hedonistic spread.
The LCBO and Santa — or at least the Swiss-German version, Samichlaus — have had a rocky relationship. In 2008, the provincial liquor monopoly mandated a sticker over the Samichlaus-themed beer from Austria, and, in 2010, the AGCO prevented sales entirely on the grounds that it could appeal to children. This year, Ontario’s door is again open to the Austrian holiday beer that bills itself as the world’s strongest lager.
The LCBO has brought Howe Sound brewery’s Pothole Filler to Ontario as part of its winter beer release. This imperial stout, which took silver in its category at the 2010 North American Beer Awards, is another great example of B.C.’s thriving craft-brewing industry.
For over a year and a half, Luc Essiambre, co-owner of Cool Hand Luc, has been providing King West with ice cream, sorbet, soups, grilled cheese sandwiches and more. And although his shop has been gaining popularity, we’re told that it has been given an eviction notice. The shop’s final day of operation, at its current location, is tomorrow.
Following in the footsteps of La Carnita, Rock Lobster Food Co. is the city’s second TUM favourite that’s opened a mother ship to seemingly endless fanfare. Like its somewhat meatier cousin, Rock Lobster has a rowdy atmosphere, thanks to tunes that match its name, plus plenty of boozy cocktails — not to mention the wine on tap.
