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	<title type="text"><![CDATA[restoronto]]></title>
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	<entry><title type="html"><![CDATA[Sham-rock your guests with these party foods]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/March-2010/What-to-serve-for-St-Patrick-039s-Day/"/><id>tag:www.postcity.com,2010-03-17:7934</id><published>2010-03-17T09:56:00-05:00</published><updated>2010-03-17T10:07:06-05:00</updated><author><name>Patrick McMurray</name></author><summary type="html"><![CDATA[So you're going to throw a St. Pat's party. You have the Guinness (in the can as they travel and pour the best) and you have the Bushmills Whiskey. Now, what are you going to serve for food? ]]></summary><category term="Food &amp; Wine" /></entry>
	<entry><title type="html"><![CDATA[Ice Ice Baby at Queen West hipster hotspot]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/March-2010/Drake-Hotel-Iceland-festival/"/><id>tag:www.postcity.com,2010-03-16:7932</id><published>2010-03-16T11:18:00-05:00</published><updated>2010-03-16T11:20:17-05:00</updated><author><name>Ron Johnson</name></author><summary type="html"><![CDATA[If you've ever felt the desire to experience the culture of Iceland, but are more into taking baby steps, the Drake Hotel is your logical destination from March 17 to 20. ]]></summary><category term="Restaurants &amp; Bars" /></entry>
	<entry><title type="html"><![CDATA[Bite into brisket at popular Queen Street resto]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/March-2010/best-brisket-sandwich-in-the-city/"/><id>tag:www.postcity.com,2010-03-13:7928</id><published>2010-03-13T01:30:00-05:00</published><updated>2010-03-13T03:03:08-05:00</updated><author><name>Dr. Josh Josephson</name></author><summary type="html"><![CDATA[I visited Nota Bene restaurant recently to try what some foodie friends have advised is the "best brisket sandwich in the city."

I am typically a skeptic about such comfort food claims but knowing the skills of chef David Lee I went with an open mind.]]></summary><category term="Restaurants &amp; Bars" /></entry>
	<entry><title type="html"><![CDATA[New Annex hot spot needs to do no &#039;splaining]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/March-2010/Bloor-cafe-Hey-Lucy/"/><id>tag:www.postcity.com,2010-03-05:7903</id><published>2010-03-05T11:29:00-05:00</published><updated>2010-03-05T11:31:20-05:00</updated><author><name>Kelly Jones</name></author><summary type="html"><![CDATA[Locals were taken by surprise recently when stalwart Mel’s Diner closed the doors of its prime location corner biz on Bloor. More surprising, perhaps, was the restaurant that’s taken its place: Hey Lucy Café.]]></summary><category term="Restaurants &amp; Bars" /></entry>
	<entry><title type="html"><![CDATA[Plenty sizzle, some steak at Corktown bistro]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/February-2010/Gilead-Cafe/"/><id>tag:www.postcity.com,2010-02-25:7880</id><published>2010-02-25T05:18:00-05:00</published><updated>2010-02-27T02:38:24-05:00</updated><author><name>Janice Warren</name></author><summary type="html"><![CDATA[I am well aware that, in Our Town, to suggest that Emperor Jamie Kennedy has no clothes is heresy. Nonetheless, I am obliged to provide you with the truth. Gilead is no big deal. ]]></summary><category term="Restaurants &amp; Bars" /></entry>
	<entry><title type="html"><![CDATA[Have fork, will travel: T.O.&#039;s top dog heads to China]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/February-2010/Have-fork-will-travel-TO-039s-top-dog-heads-to-China/"/><id>tag:www.postcity.com,2010-02-24:7872</id><published>2010-02-24T08:39:00-05:00</published><updated>2010-02-24T08:40:19-05:00</updated><author><name>Susur Lee</name></author><summary type="html"><![CDATA[When I had dinner at Big Boss, a Beijing restaurant that can seat 300-400 people, I noticed the escalating trend in China towards elaborate décor and setting, not to mention high prices.  ]]></summary><category term="Restaurants &amp; Bars" /></entry>
	<entry><title type="html"><![CDATA[Crazy for crostini at Leslieville bistro]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/February-2010/Table-17/"/><id>tag:www.postcity.com,2010-02-19:7847</id><published>2010-02-19T12:24:00-05:00</published><updated>2010-02-19T03:19:19-05:00</updated><author><name>Dr. Josh Josephson</name></author><summary type="html"><![CDATA[We began with appetizer crostini: savoury Tamworth pig lardo and rosemary. The earthy taste combined with the silken texture of the lardo on the crunchy crostini was an addictive experience.]]></summary><category term="Restaurants &amp; Bars" /></entry>
	<entry><title type="html"><![CDATA[Recipe: A sweet sauce for your meatballs]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/February-2010/Recipe-Mark-McEwan-039s-favourite-tomato-sauce/"/><id>tag:www.postcity.com,2010-02-17:7844</id><published>2010-02-17T08:30:00-05:00</published><updated>2010-02-17T08:31:10-05:00</updated><author><name>Mark McEwan</name></author><summary type="html"><![CDATA[The recipe I use is actually not mine, but my wife Roxanne’s. She picked it up years ago from her sister Francine, a very good cook who makes her tomato sauce the right way.  ]]></summary><category term="Food &amp; Wine" /></entry>
	<entry><title type="html"><![CDATA[Dundas diner makes family brunch a breeze]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/February-2010/Dundas-diner-Lakeview/"/><id>tag:www.postcity.com,2010-02-15:7842</id><published>2010-02-15T04:34:00-05:00</published><updated>2010-02-15T04:37:43-05:00</updated><author><name>Kelly Jones</name></author><summary type="html"><![CDATA[There are only a handful of respectable restaurants in this city that turn out a decent brunch the whole fam-damily can savour in an environment that kids easily bust a move in and that parents appreciate for its design and decor.]]></summary><category term="Restaurants &amp; Bars" /></entry>
	<entry><title type="html"><![CDATA[Romantic T.O. dining for the reservation-less]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/February-2010/Romantic-dining-in-TO-for-the-reservation-less/"/><id>tag:www.postcity.com,2010-02-12:7839</id><published>2010-02-12T08:10:00-05:00</published><updated>2010-02-12T08:11:59-05:00</updated><author><name>Ron Johnson</name></author><summary type="html"><![CDATA[All the best tables in all the best restaurants are already booked, so don't bother. Fear not procrastinators, there is still hope. Here are some simple tricks of the trade that might be off the radar of the average Torontonian.]]></summary><category term="Restaurants &amp; Bars" /></entry>
	<entry><title type="html"><![CDATA[Froggett serves up Arctic char for charity]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/February-2010/The-Stop-at-Scaramouche/"/><id>tag:www.postcity.com,2010-02-11:7836</id><published>2010-02-11T11:02:00-05:00</published><updated>2010-02-12T08:13:29-05:00</updated><author><name>Dr. Josh Josephson</name></author><summary type="html"><![CDATA[The char was perfectly cooked rare, so silken and delicate in texture with just a hint of smokiness. Nothing to mar the wonderful subtle taste of the fish.]]></summary><category term="Restaurants &amp; Bars" /></entry>
	<entry><title type="html"><![CDATA[Where are all the Toronto men this V-Day?]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/February-2010/Where-are-all-the-men/"/><id>tag:www.postcity.com,2010-02-10:7835</id><published>2010-02-10T01:22:00-05:00</published><updated>2010-02-11T09:22:15-05:00</updated><author><name>Malcolm Johnston</name></author><summary type="html"><![CDATA[Women outnumber men 3:1 at matchmaker nights at Ceili Cottage. Patrick McMurray, owner of the Irish oyster and alehouse on Queen East, has been holding informal matchmaking nights every Wednesday since the restaurant opened in June.]]></summary><category term="Restaurants &amp; Bars" /></entry>
	<entry><title type="html"><![CDATA[Thuet takes show from Toronto to Vancouver]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/February-2010/Thuet-Conviction-Kitchen/"/><id>tag:www.postcity.com,2010-02-10:7833</id><published>2010-02-10T08:26:00-05:00</published><updated>2010-02-10T08:29:36-05:00</updated><author><name>Paul Johnston</name></author><summary type="html"><![CDATA[Marc Thuet and his reality-cum-culinary-convict creation Conviction Kitchen are on the lam for a second and third season. ]]></summary><category term="Restaurants &amp; Bars" /></entry>
	<entry><title type="html"><![CDATA[The ultimate stimulus package]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/February-2010/The-ultimate-stimulus-package/"/><id>tag:www.postcity.com,2010-02-05:7826</id><published>2010-02-05T09:37:00-05:00</published><updated>2010-02-06T07:54:36-05:00</updated><author><name>Malcolm Johnston</name></author><summary type="html"><![CDATA[The fiasco over Mildred's Temple Kitchen got us thinking: how much bathroom bonking happens in T.O.?]]></summary><category term="Restaurants &amp; Bars" /></entry>
	<entry><title type="html"><![CDATA[Fireball shuts down Caplansky&#039;s deli]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/February-2010/Fireball-shuts-down-Caplansky-039s-deli-1/"/><id>tag:www.postcity.com,2010-02-05:7827</id><published>2010-02-05T09:34:51-05:00</published><updated>2010-02-05T09:34:46-05:00</updated><author><name>By Ron Johnson</name></author><summary type="html"><![CDATA[Popular College Street deli Caplansky's was closed yesterday after, well, you have to read it to believe it. ]]></summary><category term="Restaurants &amp; Bars" /></entry>
	<entry><title type="html"><![CDATA[Family food: Brunch at Dundas W. trot spot]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/February-2010/Hoof-Caf-eacute/"/><id>tag:www.postcity.com,2010-02-05:7822</id><published>2010-02-05T08:01:00-05:00</published><updated>2010-02-05T09:37:23-05:00</updated><author><name>Kelly Jones</name></author><summary type="html"><![CDATA[For parents with picky preschoolers on the look-out for a suitable site for family brunch, Hoof Café’s more experimental menu might pose problems. My kids, like many, would balk at the sight of a stack of pancakes topped with rabbit meat instead of fresh fruit and a dribble of syrup.]]></summary><category term="Restaurants &amp; Bars" /></entry>
	<entry><title type="html"><![CDATA[Chef Steh wins Ground-hog Day cook-off]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/February-2010/Chef-Michael-Steh-wins-Ground-hog-Day-cook-off/"/><id>tag:www.postcity.com,2010-02-05:7823</id><published>2010-02-05T12:45:00-05:00</published><updated>2010-02-05T01:04:37-05:00</updated><summary type="html"><![CDATA[The results of Cava's first annual Groundhog Day cook-off are in, and the big winner of the evening was chef Michael Steh from Reds Bistro. Steh stole the show with his pig porchetta.]]></summary><category term="Restaurants &amp; Bars" /></entry>
	<entry><title type="html"><![CDATA[Take a shot at cocktail cooking school in T.O.]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/February-2010/Take-a-shot-at-TO-cocktail-cooking-school/"/><id>tag:www.postcity.com,2010-02-04:7821</id><published>2010-02-04T12:02:30-05:00</published><updated>2010-02-04T12:02:24-05:00</updated><author><name>Ron Johnson</name></author><summary type="html"><![CDATA[Guy and Michael Rubino's funky AME restaurant in downtown Toronto will be hosting cooking classes in the coming weeks. No, students won't learn their miso from their matcha, instead the "school" will focus on cocktails.]]></summary><category term="Restaurants &amp; Bars" /></entry>
	<entry><title type="html"><![CDATA[Hogtown&#039;s five hottest Winterlicious meals]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/February-2010/Five-Alive/"/><id>tag:www.postcity.com,2010-02-03:7819</id><published>2010-02-03T04:18:00-05:00</published><updated>2010-02-05T01:05:01-05:00</updated><author><name>Ron Johnson</name></author><summary type="html"><![CDATA[An impressive 150 restaurants have crafted three-course,  prix fixe menus for lunches and dinners.  It is all good food for the belly, but here's five of the most interesting restaurants on the list. ]]></summary><category term="Restaurants &amp; Bars" /></entry>
	<entry><title type="html"><![CDATA[Get your arepa-tite going at Queen W. cafe]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/January-2010/Arepa-cafe/"/><id>tag:www.postcity.com,2010-01-28:7790</id><published>2010-01-28T09:09:00-05:00</published><updated>2010-01-28T03:19:46-05:00</updated><author><name>Kelly Jones</name></author><summary type="html"><![CDATA[At Arepa Café, the roasted pork and onion selection brings an arepa filled with succulent swine slices and sweet, yielding caramelized onions.]]></summary><category term="Restaurants &amp; Bars" /></entry>
	<entry><title type="html"><![CDATA[Midtown french favourites tantalize at Didier]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/January-2010/Didier-restaurant/"/><id>tag:www.postcity.com,2010-01-22:7744</id><published>2010-01-22T08:17:00-05:00</published><updated>2010-01-27T04:33:12-05:00</updated><author><name>Dr. Josh Josephson</name></author><summary type="html"><![CDATA[We began with an amuse-bouche of a single organic cherry tomato, stuffed with finely-diced green beans and asparagus, and topped with a mayonnaise dressing.

My first course of oeufs en cocotte "Diane" followed -- soft poached eggs topped with coarsely-minced sauteed venison and sauce poivrade.]]></summary><category term="Restaurants &amp; Bars" /></entry>
	<entry><title type="html"><![CDATA[Madeline&#039;s hosting Haiti fundraiser]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/January-2010/Susur-Lee-039s-Madeline-039s-hosting-Haiti-fundraiser/"/><id>tag:www.postcity.com,2010-01-20:7742</id><published>2010-01-20T02:28:00-05:00</published><updated>2010-01-20T02:46:22-05:00</updated><summary type="html"><![CDATA[Celebrity chef Susur Lee is helping to raise funds for Haiti with a charity event tonight at his King Street restaurant, Madeline's.

On the menu is goat cheese and roasted beet tart, slow braised beef and mango panna cotta.]]></summary><category term="Restaurants &amp; Bars" /></entry>
	<entry><title type="html"><![CDATA[Rare abalone gets served up in Toronto]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/January-2010/Rare-abalone-gets-served-up-in-Toronto/"/><id>tag:www.postcity.com,2010-01-18:7740</id><published>2010-01-18T01:51:00-05:00</published><updated>2010-01-18T01:57:32-05:00</updated><author><name>Patrick McMurray</name></author><summary type="html"><![CDATA[ Abalone is a large sea snail that can be served raw on the half shell, stewed or fried in the kitchen. Apparently, we like the critter so much we have over-fished the wild stock as it is now listed on the Threatened Species list.

That means that we are not allowed to harvest, catch, or serve it at all. Unless, that is, the abalone is cultured in a farm.  Luckily, I've found the only abalone farm in British Columbia. ]]></summary><category term="Restaurants &amp; Bars" /></entry>
	<entry><title type="html"><![CDATA[Froggett creating &#039;unforgettable&#039; charity meal]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/January-2010/Froggett-creating-039unforgettable-039-meal-for-charity/"/><id>tag:www.postcity.com,2010-01-13:7736</id><published>2010-01-13T10:49:00-05:00</published><updated>2010-01-13T10:59:16-05:00</updated><author><name>Ron Johnson</name></author><summary type="html"><![CDATA[Keith Froggett, executive chef of the Forest Hill fine dining fortress Scaramouche, is creating an "unforgettable" four-course meal for a special evening fundraiser to benefit The Stop Community Food Centre.

The event is planned for Jan. 24 at Scaramouche, with a ticket price of $250 that includes wine pairing.]]></summary><category term="Restaurants &amp; Bars" /></entry>
	<entry><title type="html"><![CDATA[Melt your hunger at The Grilled Cheese]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/January-2010/Melt-your-hunger-at-Kensington-039s-The-Grilled-Cheese/"/><id>tag:www.postcity.com,2010-01-12:7714</id><published>2010-01-12T08:58:21-05:00</published><updated>2010-01-12T08:58:13-05:00</updated><author><name>Kelly Jones</name></author><summary type="html"><![CDATA[This tiny two-tiered Kensington eatery makes a great date venue for me and my four-year-old son, a wiggly and high-energy kid who devours anything that can be dunked in ketchup.

As the name suggests, owner Rob Youill’s endeavor focuses on just one kind of grub, but his fare of fancy — grillies — is done up right, rounded out by just two selections of daily soup.

Opening three months ago, The Grilled Cheese follows on the heels of the burger-resto trend, whose success is due in part to society’s addiction to eating out combined with economy-forced pinched pockets.]]></summary><category term="Restaurants &amp; Bars" /></entry>
	<entry><title type="html"><![CDATA[Braised beef tongue and cheek at Torito]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/January-2010/Torito-Tapas-Bar/"/><id>tag:www.postcity.com,2010-01-07:7706</id><published>2010-01-07T11:49:00-05:00</published><updated>2010-01-07T11:55:59-05:00</updated><author><name>Dr. Josh Josephson</name></author><summary type="html"><![CDATA[Torito Tapas Bar has long been a favourite restaurant for me to enjoy wonderful Spanish and South American influenced cuisine.
To begin, we enjoyed the classical tapa of tortilla, a classical Spanish omelet, often served warm or at room temperature. This well rendered combination of thinly-sliced potatoes, onions and egg was slightly spicy and reminiscent of my recent trip to the Basque country of Spain. 

A truly delicious, somewhat spicy, chestnut and chorizo soup followed. ]]></summary><category term="Restaurants &amp; Bars" /></entry>
	<entry><title type="html"><![CDATA[Survive lunch with the kids at Liberty Noodle]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/January-2010/Liberty-Noodle/"/><id>tag:www.postcity.com,2010-01-01:7663</id><published>2010-01-01T06:30:03-05:00</published><updated>2010-01-01T05:41:16-05:00</updated><author><name>Kelly Jones</name></author><summary type="html"><![CDATA[Noodles are a food group in my family. With two small anklebiters under four to please, and with two parents working full-time, the most successful meals tend to be speedy and simple — and pasta plates meet those criteria. Although Liberty Noodle doesn’t cater specifically to families, the restaurant’s design formula and noodle-focused menu have a lot going for them in terms of surviving a lunch out with the kids.]]></summary><category term="Restaurants &amp; Bars" /></entry>
	<entry><title type="html"><![CDATA[The unglamorous life of an international chef]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/December-2009/The-unglamorous-life-of-an-international-chef/"/><id>tag:www.postcity.com,2009-12-30:7662</id><published>2009-12-30T08:11:00-05:00</published><updated>2009-12-30T08:13:35-05:00</updated><author><name>Susur Lee</name></author><summary type="html"><![CDATA[Anyone who thinks that an international chef leads a glamorous life should have travelled with me for the last month. 

I cooked for 18 days straight in Los Angeles, flew to Singapore for five days and worked non-stop on 80 recipes for the new restaurant there, Chinois by Susur Lee, flew back to Washington for three days to set up a tasting menu at Zentan, and then flew to New York to cook a Chinese banquet at Shang for 300 media foodies and chefs to celebrate the restaurant’s first anniversary. Now I’m back home, concentrating on my New Year’s menus at Lee and Madeline. 
]]></summary><category term="" /></entry>
	<entry><title type="html"><![CDATA[My traditional Christmas lobster supper]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/December-2009/My-traditional-Christmas-lobster-supper/"/><id>tag:www.postcity.com,2009-12-24:7660</id><published>2009-12-24T11:35:28-05:00</published><updated>2009-12-24T11:35:15-05:00</updated><author><name>Patrick McMurray</name></author><summary type="html"><![CDATA[While most will be trimming the turkey and ham, I'll be doing my traditional Christmas lobster supper.  I make a salted stock of Chateau le Lac '09, add a few veggies and a bottle of beer, and bring it to a boil.

I then place the lobsters head first into the rolling stock, and let them cook for about seven minutes per pound.

If you want to try this, please take the rubber bands off of the claws first -- rubber band stock is not tasty. ]]></summary><category term="Food &amp; Wine" /></entry>
	<entry><title type="html"><![CDATA[Crown Prince serves up delicious dim sum]]></title><link rel="alternate" type="text/html" href="http://www.postcity.com/Cityscape/restoronto/December-2009/Dim-sum-experience-at-Crown-Prince-among-the-best/"/><id>tag:www.postcity.com,2009-12-22:7659</id><published>2009-12-22T09:09:10-05:00</published><updated>2009-12-22T09:09:03-05:00</updated><author><name>Dr. Josh Josephson</name></author><summary type="html"><![CDATA[There have been a number of Chinese restaurants at this location and when one enters the new Crown Prince, it has become truly grand.

Overall, having enjoyed dim sum at many of the great Chinese restaurants in the GTA, I would have to say that this dim sum experience for me was certainly one of the very best -- very close to being on par with Lai Wah Heen.

We began with deep fried octopus tentacles. This was a very successful version as the spices were complementary, the outside was crisp and the inside relatively tender. The lacy cupola made an elegant attractive presentation for a humble dish.]]></summary><category term="Restaurants &amp; Bars" /></entry>
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