There are plenty of great options in meal delivery services that will get you the nutrition you need; with all the flavour you want. Toronto entrepreneurs are leading the way with local additions to the list of options.
September is apple-picking season around these parts, so we rounded up the city’s most decadent apple pies and matched them with this town’s best gourmet ice creams in search of the perfect dessert pairing. Which duo did chef Mark McEwan crown tops in T.O.?
Chef Nuit Regular and her husband Jeff have made a delicious niche in Toronto catering to us, the not-so-hot-chili people. And now Kiin, their fourth restaurant (after Pai, Sukhothai and Sabai Sabai), a pale and lovely room.
In a prime location across from the CN Tower, Ripley’s Aquarium and the Rogers Centre, the Rec Room has 40,000 square feet of interactive games, restaurants and live entertainment. The Rec Room’s biggest draw is The Yard, a grown up mid-way featuring over 90 games.
Helping to ring in the change are Erik Joyal and John Sinopoli. The longtime restaurateurs behind area staples such as Ascari Enoteca are heading up the hotel’s food and bev program. With a café-slash-bar, a casual fine dining restaurant and a rooftop bar, the food scene at the hotel is set to be the star of the show.
Soufi’s is a new café specializing in Syrian-style mana’eesh, a Levantine flatbread that comes in a variety of toppings, and knaffeh, a cheese pastry soaked in sweet syrup. It has taken over the old Come and knaffeh, a cheese pastry soaked in sweet syrup). It has taken over the old Come and Get It space just west of Bathurst on Queen West.
“Rosé is the hottest wine style in the world,” Walker says, explaining why this season dbar has introduced a menu devoted to the stuff. Leading the tightly curated rosé offerings is, yes, the frozen rosé ($14).
“They made lasagna a lot in the style of southern Italy,” Harding says, noting that the south uses a red sauce while the north uses white sauce. With his nonna’s classic dish as a foundation, chef transformed it into a deep-dish, indulgent 100-layer lasagna. “What I’ve done is tried to combine the best of both worlds,” he says.
For a corporate, fast-casual food counter that has aggressively expanded (five locations in the GTA, opened in the last two years), b.good is not afraid of showing their patrons how the proverbial sausage is made. Portraits hang on the wall in their recently opened Yonge and Eglinton outpost of smiling farmers in lush fields.