This is old style German Riesling that swaggers with style. Very pale lime in colour, it exudes aromas of lime and honey with a mineral note. It’s light on the palate with good fruit and a fine balance between honey flavours and citrus acidity. Food match: Thai dishes, blue cheese.
Bayview Village has a new jewel opening up in mid-November, and it’s a Pearl. Owner Kim Mak and his partners are bringing a new incarnation of the decades-old Pearl Harbourfront Chinese Cuisine, one of Toronto’s best Chinese restaurants, to the trendy Bayview neighborhood.
For Torontonians, the quaint city of Stratford, Ontario — 96 miles from downtown — is a theatre getaway as much as it is a culinary destination. For Chef, the scale leans heavy on the latter side. Stratford was the birthplace of his career in the kitchen and home to his alma mater, the Stratford Chefs School.
Loads of flavour here for the price. Dense purple in colour with a bouquet of mint, cola and blackberries. The palate offers a full-bodied, fleshy and juicy taste of sweet blackberries backed by oak and a fine thread of acidity. Food match: pepper steak, mature cheddar.
The Butchers is back. Well, almost. Despite rumours that meat monger Marlon Pather had skipped town to avoid flack for his now-notorious couponing debacle, he’s revamped and re-opened his north Toronto store. It’s now called Marlon’s Meat. And it has chandeliers.
Traditional bread stuffings have been modernized into more interesting side dishes that are both pleasing to the palate and packed with nutrient-rich ingredients, such as cranberries, which are chock full of flavonoids.
Brad Long, the star chef from hot, new restaurant Café Belong, acts as our expert tester in this quest for the GTA’s best.
The seemingly impossible has occurred: Kensington Market just upped its edibility quotient. Easton’s is now serving an assortment of charcuterie and house-prepared foods in the space seasonally occupied by Mr. Cream at 61 Kensington Ave.
The Toronto International Film Festival (TIFF) is steadily growing in size as it is in status, and swiftly coming upon the heels of its elder transatlantic cousin, Festival de Cannes, in France. And, as the festival’s program widens, so does the frequency of its celebratory soirees and the number of pop-up restaurants/lounges.
Choosing sides is never easy. Crisp, golden fries or crunchy onion rings? Sometimes it’s best to let the numbers decide. We sent the two classic sides to the lab to get to the bottom of the age-old quandary.
The renowned chef is alive and well, cooking up a storm and fighting to save local farmland
You either love Gewurz or you hate it. If you love it, this is the wine for you. Deep golden colour with a greenish tint, it has a spicy nose of lychee and rose petals. It’s rich on the palate, fleshy and perfumed, finishing dry with good length. Food match: smoked salmon, Muenster cheese.
