January 2014

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Weekly Restaurant Recap: Red Sauce, Scaddabush, Greenwood Smokehouse BBQ, Murray's, Dyne Restaurant and more

Weekly restaurant recap rounds up the week’s Toronto restaurant news. In this edition: Acadia is reborn as Red Sauce, two BBQ joints open up (while yet another puts up signs on Queen West), and several restaurant closures across Toronto.

Tony Aspler’s Weekly Wine Pick: a Gewürztraminer to pair with fragrant cheeses

This is a quintessential Alsace Gewurz. Golden straw colour in colour, it has an intensely perfumed nose of rose petal, cardamom, and jasmine nose.


First Look: Ramen Isshin, a College Street noodle house from the Kingyo team

Koji Zenimaru may be a relative latecomer to Toronto’s ramen scene, but what he lacks in timeliness he makes up for in dedication. In researching noodles for Ramen Isshin, his new restaurant on College Street, Zenimaru spent six months tasting different varieties — around 900, in total — before finally settling on two. That’s right, 900 types of noodles.


First Draught: a Belgian beer that’s built for Carbonade

Nothing announces that a beer takes itself seriously quite like a bottle wrapped in branded tissue paper. Some sources claim that Liefmans started this marketing trick for their Goudenband.


Toronto’s Best Sandwiches: the mushroom melt from the Dock Ellis

The Dock Ellis is a relatively new bar-slash-eatery in the west end. Upon entry, patrons may believe they've stumbled into their grandmother's living room, but after a second glance, the communal tables, roster of TVs and '90s hip hop playing overhead should quickly quell any such suspicions. In the back, foosball, pinball and pool are all possible activities for those not content with a simple sit.


Counter Culture: Carbon Bar, a BBQ restaurant from team behind Nota Bene

Just in time for the new year, the team behind Nota Bene—including restaurateur Yannick Bigourdan and chef David Lee—added to Toronto’s buzzing BBQ scene with Carbon Bar.


Weekly Restaurant Recap: El Caballito, Luckee, Nando’s, Greenhouse Juice Co., Cut the Cheese, South St. Burger Co., Noodle Face and more

Weekly restaurant recap rounds up the week’s Toronto restaurant news. In this edition: a peri-peri chicken chain lands on Bay St., a new gourmet grilled cheese spot starts slinging sandwiches in the Junction, and a new smoothie bar opens in Rosedale.

Tony Aspler’s Weekly Wine Pick: a Beaujolais to pair with red meat dishes

The best Beaujolais comes from ten named villages in the north of the region, known as crus. Morgon is one of the best and most full-bodied of these village wines and can age.


First Draught: a bourbon barrel-aged beer from Great Lakes Brewery

Is there any point on the great scatter-graph of drinking that's more trendy than a high-alcohol craft beer that's been aged in bourbon barrels? Probably not, but some of it, like Beard of Zeus—the latest release from Great Lakes Brewery—is definitely worth trying.


First Look: Sip Wine Bar, a Neapolitan pizzeria at Yonge and Eg

Carmine Costantino has been in the service industry for years. He founded Zaza Espresso Bar in Yorkville, and he’s owned a slew of restaurants across the city. So when he decided to open his own Neapolitan pizzeria, he got serious. He placed a job ad in a Naples newspaper and landed three chefs from the motherland, including pizza maestro Pasquale Ponticiello.