Paradise Fine Chinese Dining – Toronto – 2012 07 31

31 Tuesday Jul 2012

Tags

Calamari, Chinese, Chives, Dim Sum, Dumplings, Har Gow, Octopus, Patties, Prok Belly, rice, Savoury, Shiu Mai, Shrimp, Shrimp Balls, Spare Ribs, Tempura

XL Steamed Rice Crepe with Shrimps & Chive

Paradise Fine Chinese Dining

5505 Leslie Street (rear) Toronto Ontario +1-416-490-8828

Monday-Friday 9:30 am – 11:00 pm
Saturday-Sunday 9:00 am – 11:00 pm

Paradise Fine Chinese Dining is the definition of excellence in creating a fine dining experience. Paradise specializes in Chinese cuisine and features dim sum along with a full lunch and dinner menu. Immerse yourself in the atmosphere with an interior mix of modern wood with gold chairs and contemporary booths surrounded by mirrors. Our attentive staff will ensure that your dining experience is memorable and we welcome your next group function. With plenty of free parking, Paradise is the ideal destination for fine dining in a relaxed atmosphere. Welcome to Paradise!

Paradise Fine Chinese Dining Reservations via Urbanspoon*
*24 hours’ notice is required. If you require a reservation at short notice, please call 1-416-490-8828

: L Fried bread rice flour roll

: L Fried bread rice flour roll

: XL Steamed Rice Crepe with Shrimps & Chive

: XL Steamed Rice Crepe with Shrimps & Chive

: S Deep Fried Assorted Meat Dumplings

: S Deep Fried Assorted Meat Dumplings

: XL Deep Fried Octopus Fingers

: XL Deep Fried Octopus Fingers

: L Steamed Supreme Har Gow-(Shrimp Dumpling)

: L Steamed Supreme Har Gow-(Shrimp Dumpling)

: L Grilled Shrimp Patties with Chives

: L Grilled Shrimp Patties with Chives

: L Steamed Pork Belly with Black Pepper Sauce

: L Steamed Pork Belly with Black Pepper Sauce

: L Vegetables & Squash Tempura

: L Vegetables & Squash Tempura

: M Siu Mai with Minced Pork & Shrimp

: M Siu Mai with Minced Pork & Shrimp

: M Steamed Spareribs & Mushroom with Black Bean Sauce

: M Steamed Spareribs & Mushroom with Black Bean Sauce

: XL Deep Fried Shrimp Balls

: XL Deep Fried Shrimp Balls

: L Golden Fried Sesame Balls with Soft Custard Centre

: L Golden Fried Sesame Balls with Soft Custard Centre

: Paradise Fine Chinese Dining Dim Sum Menu

: Paradise Fine Chinese Dining Dim Sum Menu

: Paradise Fine Chinese Dining Menu

: Paradise Fine Chinese Dining Menu

: Paradise Fine Chinese Dining Menu

: Paradise Fine Chinese Dining Menu

: Paradise Fine Chinese Dining Menu

: Paradise Fine Chinese Dining Menu

: Paradise Fine Chinese The Bill

: XL Steamed Rice Crepe with Shrimps & Chive

Aoyama Sushi – Toronto – 2012 07 29

29 Sunday Jul 2012

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Tags

Aoyama, Black Cod, Eel, Sake, Salmon, Sashimi, Scallop, Shrimp, Sushi, Tempura, Toronto, Tuna, Wasabi

Sashimi Platter for three

Aoyama Sushi (ChefMasa Endo)

2766 Victoria Park Avenue Toronto Ontario +1-416-494-7373

(Victoria Park Avenue south of Van Horne Avenue)

: Sashimi Platter for three

: Sashimi Platter for three

: Sashimi Platter for three

: Sashimi Platter for three

: Gindara [Black Cod]

: Gindara [Black Cod]

: Unagi Kabayaki [Freshwater Eel]

: Unagi Kabayaki [Freshwater Eel]

: Sashimi Platter for three, Unagi Kabayaki [Freshwater Eel] and Gindara [Black Cod]

: Vegetable and Shrimp Tempura

: Vegetable and Shrimp Tempura

: Black Sesame ice cream and Green Tea ice cream

: Sashimi Platter for three

Various Lunches – Chicago, Vaughan, Oshawa – 2012 07 25

25 Wednesday Jul 2012

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Tags

Aioli, Bar, Beef Brosket, Beer, Brisket, Chicago, Chicken, Cole Slaw, Corned Beef, Deep Fried, Draft, Fries, Gravy, Kishke, mussels, Oshawa, Platter, Whitby, wine

Centre Deli Vaughan Ontario – Kishka

Michael and Louise’s Hopleaf Bar
5148 North Clark Street Chicago Illinois 60640 +1-773-334-9851
[Judgement Reserved]

Centre Street Deli
1136 Centre Street Vaughan (Thornhill) Ontario +1-905-731-8037

BUSTER RHINOS SOUTHER BBQ
Twitter: @BusterRhinosBBQ

WHITBY 7-2001 Thickson Road South Whitby Ontario +1-905-436-6985
NORTH OSHAWA (Delivery) 30 Taunton Road East Unit 6 Oshawa Ontario +1-289-240-3111
OSHAWA 28 King Street East Oshawa Ontario +1-905-436-6986

Buster Rhino’s BBQ FACEBOOK
Play Buster Rhino’s BBQ Video

: Centre Deli Vaughan Ontario – Kishka

: Hopleaf local water for the table

: Greenbush Sawyer Michigan Loudmouth Ale $6

: Mussels for One $13 with frites & aioli steamed in white wine broth with fennel olives garlic lemon & oregano

: Mussels for One $13 with frites & aioli steamed in white wine broth with fennel olives garlic lemon & oregano

: Mussels for One $13 with frites & aioli steamed in white wine broth with fennel olives garlic lemon & oregano

: Mussels for One $13 with frites & aioli steamed in white wine broth with fennel olives garlic lemon & oregano

: Organic Montreal-Style Brisket $13 on sourdough with house-made dill pickle & frites. Montreal rub slow roasted

: Organic Montreal-Style Brisket $13 on sourdough with house-made dill pickle & frites. Montreal rub slow roasted

: Hopleaf Bar 5148 North Clark Street Chicago Illinois

: Hopleaf Bar 5148 North Clark Street Chicago Illinois

: Hopleaf Bar 5148 North Clark Street Chicago Illinois

: Hopleaf Bar 5148 North Clark Street Chicago Illinois

: Hopleaf Bar 5148 North Clark Street Chicago Illinois

: Hopleaf Bar 5148 North Clark Street Chicago Illinois

: Hopleaf Bar 5148 North Clark Street Chicago Illinois

: Hopleaf Bar 5148 North Clark Street Chicago Illinois

: Hopleaf Bar Draft Beer Menu

: Hopleaf Bar Draft Beer Menu

: Centre Street Deli Kishke

: Rye bread for Kishke

: Lean corned beef platter on double rye with french fries cole slaw old dill and sweet pepper

: Lean corned beef platter on double rye with french fries cole slaw old dill and sweet pepper

: Lean corned beef platter on double rye with french fries cole slaw old dill and sweet pepper

: Lean corned beef platter on double rye with french fries cole slaw old dill and sweet pepper

: Smoked Fried Chicken $9.99 for three pieces, a side and a can of soda pop. (Wednesdays in Whitby only)

: Smoked Fried Chicken $9.99 for three pieces, a side and a can of soda pop. (Wednesdays in Whitby only)

: Smoked Fried Chicken $9.99 for three pieces, a side and a can of soda pop. (Wednesdays in Whitby only)

: Smoked Fried Chicken $9.99 for three pieces, a side and a can of soda pop. (Wednesdays in Whitby only)

: Smoked Fried Chicken $9.99 for three pieces, a side and a can of soda pop. (Wednesdays in Whitby only)

: Smoked Fried Chicken $9.99 for three pieces, a side and a can of soda pop. (Wednesdays in Whitby only)

: Daryl and Scott in front of the new @BusterRhinosBBQ location 28 King Street East Oshawa open until 9 pm

: Daryl and Scott in front of the new @BusterRhinosBBQ location 28 King Street East Oshawa open until 9 pm

: The Logo

: The Whitby Menu (Prices subject to change without notice) Print the coupon for $1.00 off)

: The Whitby Menu (Prices subject to change without notice)

: QR Code

: QR Code

: Centre Deli Kishke

Bonsoirée Restaurant – Chicago, Illinois – 2012 07 20

20 Friday Jul 2012

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Tags

Anchovy, avocado, Balsamic, Beaucastel, Beet Pearls, Berkshire Pork, Buerre Blanc, Carpaccio, Chanterelles, Chardonnay, Chateauneuf-du-Pape, Chawanmushi, Chocolate, Coconut, Corn, crab, Crepinette, Crudo, Cucumber, dashi, Duck Tongues, Edamame, Eggplant, Estate, Fennel, Foie Gras, Food Protection, Gel, Glaze, Goma, Grgich Hills, harissa, Kabayaki, Kabocha, King Salmon, Lobster, Mango, Marinades, Masa Cake, Mascarpone, Mignardise, Mochi-Spaeztle, Mousse, Napa Valley, Paste, Prime Beef, Public Health, Rabbit, Rabbit Loin, Red Curry, Red Miso, Salmon Roe, Scallop, Semi-Fredo, Shabu Shabu, Sorrel, Squash, Takoyaki, Tamari, Tarragon, tomato, Umeboshi, Vichyssoise, warning, Watermelon, Yuzu

THIS RESTAURANT IS NOW CLOSED

Bonsoirée Restaurant website
~~2728 West Armitage Avenue Chicago Illinois +1-773-486-7511~~

~~Bonsoirée [OLD]~~
~~Open: Dinner Tuesday-Sunday~~
~~Prices: Four-course menu $58, seven-course $85~~
~~Credit cards: A, M, V~~
~~Noise: Conversation-friendly~~
~~Other: Wheelchair accessible; BYOB~~

~~Bonsoirée [NEW]~~
~~2728 West Armitage Avenue Chicago Illinois +1-773-486-7511~~
~~Michelin Guide 2012~~
~~Hours of operation Wednesday – Sunday 5:00PM – 10:00PM~~
~~Restaurant Information~~
~~Price $130 Weds-Thurs, Sun $160 Fri-Sat~~
~~Attire Casual~~
~~Cuisine New American~~
~~Executive Chefs Beverly Kim & Johnny Clark~~
~~Contact Information Email info@bonsoireechicago.com~~

: Bonsoirée Restaurant 2728 West Armitage Avenue Chicago Illinois

: Bonsoirée Restaurant

: Grgich Hills Estate Chardonnay Napa Valley 2009 / Château de Beaucastel Chateauneuf-du-Pape 2008

: Grgich Hills Estate Chardonnay Napa Valley 2009 / Château de Beaucastel Chateauneuf-du-Pape 2008

: Crab and Sorrel Takoyaki, “Hot Sauce”, Kabayaki Glaze

: Crab and Sorrel Takoyaki, “Hot Sauce”, Kabayaki Glaze

: Crab and Sorrel Takoyaki, “Hot Sauce”, Kabayaki Glaze

: Crab and Sorrel Takoyaki, “Hot Sauce”, Kabayaki Glaze

: Scallop Crudo & Watermelon Carpaccio, Umeboshi & Yuzu Marinades, Radish, Sweet & Savory Mango Sauce

: Scallop Crudo & Watermelon Carpaccio, Umeboshi & Yuzu Marinades, Radish, Sweet & Savory Mango Sauce

: Scallop Crudo & Watermelon Carpaccio, Umeboshi & Yuzu Marinades, Radish, Sweet & Savory Mango Sauce

: The Chicago Department of Public Health Food Protection Division warning

: Shabu Shabu Prime Beef and Berkshire Pork, Chanterelles, Sweet Soy Dashi, Goma-Herb Paste

: Shabu Shabu Prime Beef and Berkshire Pork, Chanterelles, Sweet Soy Dashi, Goma-Herb Paste

: Shabu Shabu Prime Beef and Berkshire Pork, Chanterelles, Sweet Soy Dashi, Goma-Herb Paste

: Shabu Shabu Prime Beef and Berkshire Pork, Chanterelles, Sweet Soy Dashi, Goma-Herb Paste

: Shabu Shabu Prime Beef and Berkshire Pork, Chanterelles, Sweet Soy Dashi, Goma-Herb Paste

: Shabu Shabu Prime Beef and Berkshire Pork, Chanterelles, Sweet Soy Dashi, Goma-Herb Paste

: Cucumber, Beet Pearls, White Anchovy

: Kabocha Squash Vichyssoise “Ice Pond”, Summer Baby Squash, Blossoms, Coconut Water, Compressed Cucumber, Beet Pearls, White Anchovy

: Kabocha Squash Vichyssoise “Ice Pond”, Summer Baby Squash, Blossoms, Coconut Water, Compressed Cucumber, Beet Pearls, White Anchovy

: Kabocha Squash Vichyssoise “Ice Pond”, Summer Baby Squash, Blossoms, Coconut Water, Compressed Cucumber, Beet Pearls, White Anchovy

: +1 use of purse hanger (a gift from Pere Massana, Restaurant Massana, Girona, Spain)

: Seared Ivory King Salmon, Tamari Eggplant Mousse, Fried Egg Yolk, Lobster-Red Curry Buerre Blanc, Salmon Roe

: Seared Ivory King Salmon, Tamari Eggplant Mousse, Fried Egg Yolk, Lobster-Red Curry Buerre Blanc, Salmon Roe

: Seared Ivory King Salmon, Tamari Eggplant Mousse, Fried Egg Yolk, Lobster-Red Curry Buerre Blanc, Salmon Roe

: Seared Ivory King Salmon, Tamari Eggplant Mousse, Fried Egg Yolk, Lobster-Red Curry Buerre Blanc, Salmon Roe

: Grgich Hills Estate Chardonnay Napa Valley 2009 / Château de Beaucastel Chateauneuf-du-Pape 2008

: Rabbit Crepinette and Rabbit Loin with Mochi-Spaeztle, Harissa, Grilled Baby Fennel, Edamame, Duck Tongues, (Optional 2 oz. Foie Gras Supplement) ($14)

: Rabbit Crepinette and Rabbit Loin with Mochi-Spaeztle, Harissa, Grilled Baby Fennel, Edamame, Duck Tongues, (Optional 2 oz. Foie Gras Supplement) ($14)

: Rabbit Crepinette and Rabbit Loin with Mochi-Spaeztle, Harissa, Grilled Baby Fennel, Edamame, Duck Tongues, (Optional 2 oz. Foie Gras Supplement) ($14)

: Rabbit Crepinette and Rabbit Loin with Mochi-Spaeztle, Harissa, Grilled Baby Fennel, Edamame, Duck Tongues, (Optional 2 oz. Foie Gras Supplement) ($14)

: Rabbit Crepinette and Rabbit Loin with Mochi-Spaeztle, Harissa, Grilled Baby Fennel, Edamame, Duck Tongues, (Optional 2 oz. Foie Gras Supplement) ($14)

: House Mascarpone, Red Miso, Soy-Balsamic, Heirloom Tomato, Avocado

: House Mascarpone, Red Miso, Soy-Balsamic, Heirloom Tomato, Avocado

: Sweet Roasted Corn Chawanmushi, Corn & Tarragon Semi- Fredo, Gel, Masa Cake

: Sweet Roasted Corn Chawanmushi, Corn & Tarragon Semi- Fredo, Gel, Masa Cake

: Sweet Roasted Corn Chawanmushi, Corn & Tarragon Semi- Fredo, Gel, Masa Cake

: Sweet Roasted Corn Chawanmushi, Corn & Tarragon Semi- Fredo, Gel, Masa Cake

: Chocolate Mignardise

: Chocolate Mignardise

: Chocolate Mignardise

: Steaming wine goblets prior to polishing

: Steaming wine goblets prior to polishing

: The Menu

: The Bill

: The Wine Accompaniments

: test

Next Restaurant Sicily – Chicago, Illinois – 2012 07 19

19 Thursday Jul 2012

Posted by TFG in The Latest

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Tags

achatz, Alinea, bearn, chef, Chicago, dishes, family, family style, Next, Pork, Restaurant, Sicily, Swordfish, vegetables, wine

Cassata (traditional Sicilian marzipan-enrobed cassata cake presented to the table whole)

NEXT RESTAURANT – SICILY [not internet Explorer friendly]
953 West Fulton Market Chicago Illinois 1-312-226-0858

Twitter: @NextRestaurant
Twitter: @NextTixOnSale
Twitter: @nickkokonas
Twitter: @Gachatz

Next Restaurtant Facebook Page

The exploration of world cuisine. By Grant Achatz and Nick Kokonas. Chicago Founded 2010
Information: tickets@nextrestaurant.com

Next Restaurtant Sicily Video

: Next Restaurant Sicily Chicago, Illinois

: The plateware: hand-painted Italian plates deliberately mismatched

: The plateware: hand-painted Italian plates deliberately mismatched

: Hand written note of welcome from the team, signed by the chefs and other staff

: Hand written note of welcome from the team, signed by the chefs and other staff

: Arancine (fried rice balls coated with breadcrumbs filled with ragù {meat sauce} tomato sauce mozzarella peas)

: Arancine (fried rice balls coated with breadcrumbs filled with ragù {meat sauce} tomato sauce mozzarella peas)

: Caponata (Sicilian aubergine (eggplant) dish cooked vegetable salad of chopped fried eggplant, celery seasoned with sweetened vinegar, capers in sweet and sour sauce)

: Caponata (Sicilian aubergine (eggplant) dish cooked vegetable salad of chopped fried eggplant, celery seasoned with sweetened vinegar, capers in sweet and sour sauce)

: Panelle (Sicilian fritters made from gram flour and other ingredients)

: Panelle (Sicilian fritters made from gram flour and other ingredients)

: Carciofi Alle Brace (roasted artichokes exteriors blackened from exposure to wood embers Interiors soft yielding)

: Carciofi Alle Brace (roasted artichokes exteriors blackened from exposure to wood embers Interiors soft yielding)

: Arancine, Caponata, Panelle and Carciofi Alle Brace

: Hand towels

: Bucatini con Bottarga (thick spaghetti-like pasta, hole through centre, Mediterranean delicacy of cured fish roe)

: Bucatini con Bottarga (thick spaghetti-like pasta, hole through centre, Mediterranean delicacy of cured fish roe)

: Gemelli con le Sarde (twinned pasta twists black currants pine nuts golden pieces of fried sardine)

: Gemelli con le Sarde (twinned pasta twists black currants pine nuts golden pieces of fried sardine)

: Gemelli con le Sarde (twinned pasta twists black currants pine nuts golden pieces of fried sardine)

: Gemelli con le Sarde (twinned pasta twists black currants pine nuts golden pieces of fried sardine)

: Tableware placed to the side by server

: Garlic and mint, on mint pesto

: Zardetto Prosecco Apertivo with Averria Amaro and Chamomile, Tasca d’Almerita ‘Regaleali’, Bianca, 2010

: Tenuta Rapitala ‘Piano Maltese’, 2010

: Side dish of more chickpeas two ways and delicious broccoli-type vegetable

: Side dish of more chickpeas two ways and delicious broccoli-type vegetable

: Side dish of more chickpeas two ways and delicious broccoli-type vegetable

: Pesce Spada con di Ceci (swordfish with roasted garlic and mint, on mint pesto)

: Pesce Spada con di Ceci (swordfish with roasted garlic and mint, on mint pesto)

: Tenuta Rapitala ‘Piano Maltese’, 2010

: Tenuta Rapitala ‘Piano Maltese’, 2010

: Pesce Spada con di Ceci (swordfish with roasted garlic and mint, on mint pesto)

: Course Sea Salt

: The plateware: hand-painted Italian plates deliberately mismatched

: Tenuta Rapitala ‘Piano Maltese’, 2010

: Donnafugata ‘Tancredi’, 2008

: Donnafugata ‘Tancredi’, 2008

: Donnafugata ‘Tancredi’, 2008

: Ribbons of raw zucchini fried zucchini blossoms saffron-tomato-chili vinaigrette (side to pork shoulder)

: Ribbons of raw zucchini fried zucchini blossoms saffron-tomato-chili vinaigrette (side to pork shoulder)

: Spalla di Maiale Brasato fist-sized pieces of 6+ hours roasted and braised pork shoulder bold tomato sauce flavoured with garlic shallot and citrus

: Spalla di Maiale Brasato fist-sized pieces of 6+ hours roasted and braised pork shoulder bold tomato sauce flavoured with garlic shallot and citrus