May 2013

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Coming soon to Leslieville: Bero, a new restaurant from chef Matt Kantor

Toronto has been waiting for a restaurant from chef Matt Kantor for a long time now. After his plans for a west-end Spanish-influenced restaurant called Baiko fell through last year, the man behind Secret Pickle Supper Club and Little Kitchen catering service has partnered up with the owners of The Commissary to open Bero, a new restaurant that’s set to launch in July.

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Tony Aspler’s Weekly Wine Pick: a Prosecco from Toronto restaurateur Franco Prevedello

This is restaurateur Franco Prevedello’s own Prosecco, grown in his hometown in the hills above Venice. Almost water-white in colour, this delightful sparkler is off-dry with white peach flavours; elegant and refreshing with good length.

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Weekly Restaurant Recap: Origin North, Food and Liquor, Boxed, The Wren, Beast, Fika, Hadley’s

Weekly Restaurant Recap rounds up the week’s Toronto restaurant news. In this edition: Origin North gears up for its grand opening, a new late-night snack bar for Queen West, a chef shakeup at Momofuku Daishō and more

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How to select sake: a guide for noobs

The popularity of Japan’s national drink is exploding in Ontario, but how can you choose a sake out of the dozens of varieties available at the LCBO, or even from half a dozen options at a sushi bar? For those of us not fortunate enough to have a ticket for tonight’s Kampai Toronto Sake Festival at the Distillery District, here is a rundown on selecting sake.

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First Draught: Cuvée des Jacobins, a world-class sour ale from Belgium

Brace yourselves, folks, the Cuvée des Jacobins from Bockor Brewery is the sourest beer I’ve written about here. Like the other two sour ales we’ve discussed (Panil Barriquée and Rodenbach Classic), it’s a Flemish red.

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Chef Matt Blondin leaves Momofuku Daishō

Last week we reported that chef Patrick Kriss had parted ways with Acadia, and now chef Matt Blondin — also ex-Acadia — has announced that he is no longer affiliated with Momofuku Daishō. That means two of Toronto’s most talented chefs are now apparently free agents.

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Table Talk: Joanne Kates reviews Bar Isabel

If Grant van Gameren were a one-trick pony, you would not be reading this column. Because he would have opened son of The Black Hoof, and why bother with that? After Grant, who was its founding chef, left the Hoof in 2011, he ate his way around Europe, finding most felicity in the tapas of Spain.

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Foraging in the Don Valley: less wacko than it sounds

For those who aren’t familiar with the Don Valley, it’s easy to think of the place as a hobo-riddled wasteland, vaguely forest-like, where the wildlife — if it can be called that — subsists off the rampant urban refuse. Which is probably why, when I told people that I was going to forage for food there, a common response was, “Ugh.”

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Drink This: Marben’s Soft ‘n’ Sloe

Wellington Street’s Marben is aiming to stay ahead of the curve. Earlier this month, the downtown eatery relaunched with a decor facelift and a menu revamp.

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T.O.’s best butcher shop sausages

Grant van Gameren — chef-owner of the buzzy new Bar Isabel — tastes the offerings from the city’s top butcher shops and artisanal meat purveyors.

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