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First Look: Maple Leaf Tavern, an east-end institution reborn on Gerrard

Maple Leaf Tavern has reopened with an upscale renovation and a menu of classics by a kitchen led by Jesse Vallins.

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In Season: Asparagus popping up on menus, including at The Commodore in Parkdale

When you see Ontario’s green asparagus flood grocery stores and restaurant menus, you know spring has arrived.

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First Look: Flaming Bull finds its first North American location in the Annex

Fang Cheng “Jonathan” Lou is a Szechuan native who came to Toronto to study art studio at U of T, but focused his time opening Chatime bubble tea shop in Pacific Mall after graduating. Two years ago Lou visited Taiwan and dined at Flaming Bull – owned by his father’s friend.

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Spotted: Toast of the town

Toast is finally getting the love it deserves.

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Food Crawl: Ring in Cinco de Mayo by hitting up Kensington Market, full of Mexican hot spots and Latin American goodness

Similarly, Kensington Market has been, for over a century, the Toronto neighbourhood that reflects our city’s changing and diverse population. From tortas to tacos, the market is a hot spot for eating all things Mexican and Latin American on the fifth of May.

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Uptown DineSafe infractions from April

DineSafe infractions from the previous month

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Lunch Pick: A healthy (but delicious) salad from Village Juicery

We’re big fans of eating gussied-up plants for lunch. Fortunately, Village Juicery is making it even easier to stick to your raw and organic guns. With three locations around the city — the latest is at Yonge ’n’ Eg — this juicery also dishes out lunch-worthy salads that defy its name.

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First Look: Adamson Barbecue, a new Texas-style smokehouse in Leaside

Adam Skelly and Alison Hunt have opened Adamson Barbecue in Leaside and claim to be Toronto’s only authentic Texas barbecue operation.

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Kitchen Confidential: Sodium-filled sammie from Banh Mi Boys

The calories and fat are reasonable for a filling meal, but the sodium gives you three quarters of your daily intake in one sitting! Don’t go adding any kimchi fries on the side.

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In Season: Mustard is more than just the top condiment at restaurants like Toronto’s Black Hoof

Canada is the world’s leading producer of mustard seeds. So this week, we’re veering west of Ontario to talk about how the yellow/honey/hot mustard plastered all over your late night hotdog (often my midday snack) probably started in the Prairies’ mustard fields.

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