The City of Toronto has lifted its moratorium on new restaurants and bars on Ossington Avenue, and Salt Wine Bar, which was closed by the city for violating the regulations, is wasting no time reopening its doors.
Toronto got a taste of Viennese coffee culture this week with a visit from Franz Grünwald, a world-champion Austrian barista and certified coffee fanatic. He shared with us his top tips for a perfect cup of coffee.
A new smokehouse has made its way to the College and Ossington area. Hadley’s is serving up barbecue entrees with stick-to-your- rib sides like coleslaw, baked beans and mac ’n’ cheese.
The founder of ACE Bakery couldn’t be happier, even though the company she sold two years ago was bought this week for a whopping $110 million. “I think it’s wonderful that an iconic Canadian company has bought ACE,” Linda Haynes told PostCity.com.
IS COMMUNAL SCRABBLE an underrated icebreaker? Ben Castanie thinks so. He and his partner, Aurelia Peynet, are the latest to stock their newly opened eatery — Snakes and Lattes, 600 Bloor St.W. — with a wall of classic board games for customer use.
The man – Zane Caplansky – who made his mark with his house-smoked, hand-cut meat, has revamped his menu. While meat dishes still dominate, Caplansky seems to be warming up to herbivores.
Joy Bistro is about to be upgraded and in more ways than one. After 11 years in business, the brunch staple in the Queen Street East area has shut down for renovations.
After sending their food critic to more than 200 restaurants across Canada, enRoute Magazine has named celebrated chef Michael Stadtländer’s Haisai as the best new restaurant of 2010.
After two years in the making, J.P. Challet and Jennifer Decorte’s Ici Bistro has finally opened its doors but the restaurant is already booked up with reservations nearly two weeks in advance.
Try some of my delicious and lighter homemade versions, perfect for entertaining and family meals.
Bargain wines abound
A growing number of gourmet burger shops are trying to elevate diner fare to haute cuisine. This month, five-star chef Keith Froggett of Scaramouche Restaurant tells us if any succeed
