BarFish opens, Heaton at Citta, Leslieville gets Bill Hicks, Dark Horse Espresso is coming to Dovercourt, the Chau brothers are still swinging hammers at Lucky Red, the Beer Academy will become a Creemore brewpub, and Tom Brodi is the head jockey at Turf Lounge.
Beavertown’s dark and complex Black Betty is a Black IPA brewed with US hops and German malt. It's available now at the LCBO.
We talk to Mark Bylok, author of The Whisky Cabinet, to get his top 5 whisky resources in Toronto. From bars like Allen's on the Danforth and the Caledonian, to shops like BYOB Cocktail and the Summerhill LCBO to Elmer T. Lee bourbon.
Blowfish has added a cocktail bar, named BarFish, onto their King West location. Nishan Nepulangoda will lead the drinks program and G Q Pan has designed a snack menu for it.
The khao soy gai at Queen Mother Cafe features a coconut-inflected broth and is topped with plenty of fresh herbs.
This chutney-topped canapé will sate hungry mouths until holiday dinner is served. The recipe is designed by Chef Lynn Crawford, the host of the popular Food Network Canada show Pitchin’ In and the chef-owner of Ruby Watchco in Toronto.
Chef Tom Brodi took over as Head Chef at Woodbine Entertainment Group's Turf Lounge.
This was the week of new bars in Toronto with CC Lounge, Char No. 5, and Barfish all open are slated to. We also got the story on Grant van Gameren's Bar Raval and heard about a big ownership change at Nota Bene and The Carbon Bar.
Chef David Lee and restaurateurs Franco Prevedello and Yannick Bigourdan are ending their partnership. Lee will keep Nota Bene while the other two hold on to Carbon Bar.
This week, Tony Aspler recommends the Besserat De Bellefon Cuvée Des Moines Brut Champagne if you want to serve genuine champagne this holiday season.