West-enders are about to get a new purveyor of locally-sourced deli meat, produce and grab-and-go grub. Chris Schroer and Steve Ireson, along with another business partner, have just signed a lease at 1484 Dundas West and hope to open The Hogtown Cure as a deli and café by mid-November.
At the end of August, Francisco Alejandri cleared out the remnants of his tiny food stand from Kensington Market. He didn’t have much equipment there to begin with — some portable burners, a food processor, a small deep fryer — but the process wasn’t easy. He was heartbroken. He had been running Agave y Aguacate there for nearly two years, an operation widely considered to have provided the best Mexican food in the city.
Chef Guy Rawlings, who has spent time in kitchens such as Cowbell, Lucien and, most recently, Bellwoods Brewery, is opening a food-centric event space in the west end. Rawlings piqued curiosity over the weekend by tweeting that he had signed a lease for a new project.
Here’s news for the legions of Sukhothai and Khao San Road fans: chef Nuit Regular is going to be heading up the menu at a new Thai restaurant on Church Street called Sabai Sabai Kitchen.
One of GTA’s best-loved Chinese restaurants closed its doors for the last time yesterday, after nearly two decades in business. Richmond Hill’s Ambassador Chinese Cuisine confirmed the closure on its website and over the phone, but no reason has yet been given.
Süssreserve is grape juice that is added to wine after it has been fermented to add a touch of sweetness, a traditional practice in Germany. This wine is straw coloured with a greenish tint. The nose is honey and citrus fruits.
Until four or five years ago, the only grain used to brew beer was barley. Alright, obviously that’s not true. Beer has been made with wheat for centuries (especially in places like Germany and Belgium) but it wasn’t until recently that wheat beers found a place in the North American spotlight. Now it’s rye’s turn to make a place for itself on the list of cereals that are used to make beer.
Smoke BBQ House is looking to bring some down-home, southern-style barbecue to Toronto when it opens at 536 Manning this October. Led by owner Francesco Grandi and executive chef Tony Gallippi, the new joint will also feature some creative twists.
The wait is over. The first Canadian outpost of chef David Chang’s Momofuku empire opened today and a mean bowl of ramen isn’t the only thing Torontonians should be anticipating. Beyond notable fare, the chef recently told Australian Gourmet Traveller that the music selection is another memorable feature of his international set of restaurants, and he should know — Chang creates the unique playlists for each of his restaurants himself.
By lindsaylow
Uptown’s answer to Roncy’s Barque Smokehouse … isn’t. Funny (to me) how popular Stack became the second it opened in the spring. So don’t show up without a reservation at prime time unless you want to wait. But for what? The quality of the food is pathetically uneven, and the service is … well, let’s … Continued
Weslodge, a recent addition to the King West restaurant strip, is the work of club kings Charles Khabouth and Hanif Harji. Known individually for their fervid approach to décor — La Société’s hand-tiled floor comes to mind — the pair paid no less heed to this latest project. Done up to the nines in taxidermy and tufted banquettes, this is the sort of place where one can spy on suits shrugging off the workday and clutches of single ladies sipping on classic libations.
It looks like Greektown is getting a new addition. Three’s Company Catering and Cafe at 673 Danforth has closed, and it’s making way for Slider Revolution.
