E11even, a handsome fine eatery at Maple Leaf Square on 15 York St., whose crusty bread is buttered copiously by diners flying to and from the facing Air Canada Centre, has entered another level of the digital dining age with a recent enhancement to its technological oeuvre.
The restaurant’s extensive wine cellar—600 labels strong—is newly accessible to its clientele via the addition of some 40 tableside iPads. These little marvels make the wine drinker’s task easier thanks to the ability they lend customers to search their vino choices by region, vintage, producer or price.
The Toronto restaurant, which favours North American classics like crab cakes and jumbo shrimp cocktail, along with such comfort-food staples as mac and cheese and milk and cookies...more
The day is dawning when Canoe Restaurant, which pulled in its oars for the month of January to perform renovations, will be afloat once more. And, to hear the plans for Oliver & Bonacini’s flagship vessel, the renewed accommodations will be more seaworthy than ever.
Designer Lindsey Anacleto, a managing partner of the eponymous firm that has overseen the design and development of such high-profile clients as The Body Shop Canada, is looking to refresh the space, for which the proprietors have just renewed their 15-year lease.
Upgrades to the million-dollar revamp include the addition of polished concrete floors, a full paint job, a soapstone bar, banquettes, walnut tabletops, unique metal wall installations and rustic chandeliers....more
2010 was the year when a sandwich turned inside out and the world declared the lard-laden innovation a miracle.
KFC’s Double Down, with its fried-chicken “bread” embracing a bacon-and-cheese filling, slid greasily onto the scene on the strength of its novelty, a virtue folks in the foodservice business have long acknowledged as potentially critical to the future success of a product.
Smash a burger between a grilled cheese sandwich, deep-fry an old standby in chicken fat, introduce bacon to almost anything (including bacon itself), slather meat in tomato sauce and call it “Italian,” wrap some foodstuff up in a holiday (Shamrock Shake, anyone?) add a splashy advertising campaign to the advancement and call it good.
Sustainability is the catchword of the times, and it’s important for people to fling it about wildly, as if they actually know what it means. Cowbell, a Queen West-West French bistro with profoundly globally conscientious leanings, genuinely does—and has just been officially recognized for same.
Leaders in Environmentally Accountable Foodservice (LEAF), an independent certification program that rates restaurants and foodservice facilities for their adherence to strict environmental criteria, has granted Cowbell the distinction of becoming Toronto’s first-ever eco-friendly restaurant....more
Christmas is coming, the goose is getting fat. And you could be, too, if you score a cookbook under the tree for someone who might prepare one of its recipes for you.
Herewith, a selection of literary-culinary combos from some of Toronto’s great restaurant chefs, for the kitchen dwellers on your list:
This first bookish foray by this renown Toronto chef and Food Network host digs deeply into McEwan’s experiences heading up North 44, Bymark and One. The comfort-food-heavy hardcover features such trademark recipes as the Bymark Burger and a wintertime venison stew with mashed potatoes.
3 Chefs: The Kitchen Men, Michael Bonacini, Massimo Capra and Jason Parsons
This trio of chefs from Cityline come together with this lively book celebrating three distinct cooking styles. Italian, French and British recipes—all of them practical enough to actually imagine pulling off in your own kitchen—come to vivid life in this hardcover celebration of the variety of life available to us through food.
This French-trained Toronto-landed chef, with the larger-than-life persona and the winning concept behind “Conviction Kitchen,” offers a seasonal approach to 100 sophisticated recipes in this big book. Would-be apprentices need to keep their wits about them, though, with some challenging dishes, to say nothing of access to a slew of pretty far-flung ingredients (you can’t make the calf’s brains or the pigeon, after all, if you don’t have the meat)....more
There is truth in advertising after all.
An Arizona burger restaurant comes clean about the dirty reality of its fat-laden menu items with an in-your-face approach that forces diners to confront the realities of their eating habits.
Stop by the Heart Attack Grill in Chandler, AZ, and be prepared for a unique experience in an environment that deliberately looks to fast-track patrons to that edifice for which they are eventually destined—the hospital—should they choose to indulge overly their tastes for the likes of its offerings.
Customers don medical gowns and admittance bracelets upon entering, whereupon they are served by “nurses” and treated, for all the world, like patients whose hearts have given in to the strain of it all.
Punch up the website for Heart Attack and watch an enormous man—the restaurant’s 570-lb. spokesman—eating a burger and sipping a shake in the company of an attending nurse....more
How did you celebrate National Sandwich Day this year? Did you go hoagie or Rueben? And what of your plans for National Roast Suckling Pig Day, coming up fast on its crusts? Will you host a luau, perhaps? Befriend a farmer in the hopes of plucking from his barnyard your plump pink main course? Better start sourcing pineapple glaze recipes.
There’s a whack of so-called “national food days” scattered across the calendar, some decidedly more bizarre than others. How each of these edibles—which span a truly vast range, from the chocolate éclair (celebrate it on June 22!) to mouldy cheese (on October 9, but the memory lingers)—came to enjoy such distinction, no one knows....more
Sparks were flying at the Carlu Saturday night as notoriously blue-mouthed celebrity chef Gordon Ramsay whipped the city’s finest culinary forces into a frenzy in his role as moderator of Chef’s Challenge: The Ultimate Battle for a Cure.
The fundraising effort, which raised a full $1.1 million for Mount Sinai’s breast and ovarian cancer research, featured five cooking teams, each led by a professional chef. The hotshot quintet—David Rocco, Mark McEwan, Jamie Kennedy, Massimo Capra and Lynn Crawford—squared off against each other in a three-course cooking contest sprung from Ramsay’s own recipes. Their teams were composed of 50 regular folk who’d earned their spots in the kitchen by raising at least $2,500 for the cause....more
enRoute, Air Canada’s high-flying in-flight magazine, has announced its annual list of the country’s best new restaurants—and two of TO’s finest have been invited to soar with the eagles.
The winning establishments had to have been opened between summer 2009 and summer 2010. Beyond that, the sky was the limit. The victorious Toronto pair is part of a convocation of top-notch eateries that includes, all told, three restaurants from BC, one from Alberta, two from Quebec and four from Ontario.
For some folks, a visit to the neighbourhood eatery is every bit the life-and-death encounter a game of cat and mouse at Union Station is. But thanks to a new electronic initiative, things are getting on track for Torontonians whose food allergies threaten to derail them.
AllerDine.com is a vast, useful database that identifies those restaurants that endorse allergy-safe cooking practices and menus. The list encompasses establishments across North America, arranged according to city. Toronto is among its recent additions....more