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11/30/10
Vito Marinuzzi is trying to take 7numbers paperless, moving menus onto painted chalkboards -- and moving wine and cocktail lists onto iPads.
"We're pretty old school in the way we do things and we thought we'll go totally opposite on some of the stuff, like the wine list," Marinuzzi tells PostCity.com.
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11/30/10
By day, Woodlot Bakery and Restaurant serves coffee and pastries, made in plain view on a massive harvest table.
Later, when the lights are turned down, the table turns into a communal eating space, and two dinner menus — one for meat fanatics, the other for vegetarians — are brought out.
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11/24/10
Earmuffs, Torontonians! The pottiest of potty-mouthed chefs, Gordon Ramsay, has hinted he's considering a restaurant in Toronto.
The 44-year-old says he’d like to open up shop here, but only if he finds success first in Montreal.
Ramsay recently bought a stake in Laurier BBQ, a Montreal fixture since 1936 that’s known for its barbecued chicken.
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11/23/10
Sure, lots of Toronto restaurants are promoting their “locally-sourced” foods these days, but how many can actually claim to be a certified “eco-friendly” restaurant?
Just one. Parkdale’s Cowbell.
Cowbell was named Toronto’s first green restaurant after a comprehensive evaluation by LEAF, a third-party organization that certifies restaurants based on their environmental impact.
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11/21/10
Celebrity chef Gordon Ramsay helped raise more than $1.1 million in the fight against breast and ovarian cancer on Saturday at the inaugural Chef’s Challenge: The Ultimate Battle for a Cure.
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11/19/10
If the tandoori at your local "authentic" Indian lunch spot doesn't taste smokey then you've been tricked.
In India, all tandoori is made in an authentic coal tandoor, creating that signature smokey flavour. But, in Toronto, the majority of Indian restaurants use a gas tandoor, which doesn't give the meat that burned-on-coals taste.
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11/19/10
An ambitious and incredibly creative wild game menu was recently presented to a small group of friends at the home of one of Canada's greatest chefs, David Lee. The meal was composed of game shot by two of the lunch attendees, and presented with seasonal elements.
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11/17/10
Tom Brodi wants his patrons to have the inside scoop on how their meals are crafted.
Brodi, former chef de cuisine at the Canoe Restaurant, has created a customer-friendly design for his newest eatery, Toca, set to open in January 2011 on the first floor of Toronto’s new Ritz-Carlton.
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11/16/10
The Ossington Avenue ban on new restaurants and bars could have prompted William Tavares to take his trade elsewhere in a huff, but the restaurateur has hung around long enough to outlast the ban, open up one resto, and now he has plans for a second.
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11/16/10
We tested two of Toronto’s favourite soups -- Rodney’s clam
chowder and Yen Ching’s hot and sour -- and analyzed each
bowl’s caloric, sodium, and fat content. What our lab
discovered just might surprise you.
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