Ever since opening Double D’s in early 2017, Yaworski’s Chicago-style deep-dish pizza has been the hot ticket item in the city, with oh-so-eager locals breathing down his neck to get a piece of the pie.
So we asked the team behind T.O.’s new Texas BBQ hot spot Adamson Barbecue, Adam Skelly and Alison Hunt, to taste-test the city’s top morning sammies. From peameal to poached eggs, which ’wich is the winner?
A well-placed source tells us that Toronto-born chef Amanda Cohen has leased a space near King and Portland and plans to open a local outpost of her hyper-popular, all-vegetarian restaurant Dirt Candy.
Take a restaurant dream team, add a pinch of hipster, a soupçon of cream and a healthy dollop of impeccable seafood, season it à la française, and what have you got? The dishiest new resto to hit Toronto in a year!
Dolly’s is the latest venture from Dave Sidhu, known for his mini Playa Cabana empire. Inside, red booths hearken back to the space’s diner days, while new touches like a giant mural and some noodly light fixtures help imbue it with artsy charms.
Like any good celebration, food is involved. At Diwan, the Aga Khan Museum’s restaurant led by Top Chef Mark McEwan, the menu boasts many Iranian-inspired items to feast upon, giving nod to the 13-day event.
Much like Parkdale, Gerrard and Jones has a bit of an unsavoury history. Pre-reno, the Maple Leaf Tavern was the mother of all dive bars. Not exactly what one wants as the keystone to a neighbourhood. But its recent reno (which took a cool three years) has helped energize the area, transforming it from rough-around-the-edges to foodie magnet and helping to act as bait for those looking for a place to set up roots.
Brandon Olsen is a man obsessed with process. Prior to opening of his French restaurant on Ossington, La Banane, the chef spent hours in the kitchen breaking down every element of his menu in progress.
Cherry-picking the menu works really well. Some of the fusion items, where East meets Latin, are really fun. Chef’s suite of ceviches are superbly entertaining: we’re captivated by the variegated flavours of tiraditos, raw tuna napped in passion fruit and lulo sauce, with black and white sesame seeds, chili-studded purée of butternut squash and baby greens.