Pantheon Greek Restaurant – Toronto – 2013 05 30

30 Thursday May 2013

Tags

béchamel sauce, Beans, Calamari, Caviar, Chickpeas, Dips, Eggplant, feta cheese.hot peppers, Fried, Garlic, Gigantes, grilled, Ground beef, herbs, Humus, Large, Layered potato, marinated, Melitzanosalata, Mousaka, Octopus, Olive Oil, Pikilia, Pita, Pressed Greek yogurt, Puréed eggplant, Sautéed, tahini, Taramosalata, Tirokafteri, Tzatziki, Whole Wheat, zucchini

Pantheon Dips Pikilia – Large gigantes 15.95

PANTHEON GREEK RESTAURANT

407 Danforth Avenue, Toronto, Ontario M4K 1P1 416-778-1929
Authentic Hellenic Cuisine

: Grilled Whole Wheat Pita (2 Pieces) 1.95

: Grilled Whole Wheat Pita (2 Pieces) 1.95

: Pantheon Dips Pikilia – Large 15.95 Taramosalata – Red caviar with pureed bread and olive oil. Tirokafteri – Sautéed feta cheese with hot peppers. Melitzanosalata – Puréed eggplant with a secret recipe. Tzatziki – Pressed Greek yogurt with garlic and herbs. Humus – Chickpeas with tahini and herbs. Marinated octopus and gigantes

: Pantheon Dips Pikilia – Large Marinated octopus and gigantes 15.95

: Pantheon Dips Pikilia – Large Marinated octopus 15.95

: Pantheon Dips Pikilia – Large gigantes 15.95

: Fried Calamari Dinner $18.95

: Fried Calamari Dinner $18.95

: Mousaka – Layered potato, ground beef, eggplant, and zucchini topped with béchamel sauce. 19.95

: Mousaka – Layered potato, ground beef, eggplant, and zucchini topped with béchamel sauce. 19.95

: Menu 2013 04 04

: Menu 2013 04 04

: Menu 2013 04 04

: Menu 2013 04 04

: The Bill Gratuity $13.00

Barberian’s Steakhouse Industry Night – Toronto – 2013 05 26

25 Saturday May 2013

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Tags

baby spinach, bacon jam, Baked Potato, centre cut, Chateaubriand, Consommé, Duck, Foie Gras, Fritters, greens, Lobster, Ravioli, Salad, sour cream

BARBERIAN’S STEAK HOUSE AND TAVERN

7 Elm Street Toronto Ontario M5G 1H1

Reservations +1-416-597-0335
Owner, Manager and Sommelier: Arron Barberian

Information: Hours of Operation:
Lunch – Monday to Friday – 12 pm – 2:30 pm
Dinner – Monday to Friday – 5 pm -12 am
Saturday and Sunday – 4:30 pm -12 am

Twitter: @ARRONBARBERIAN
Twitter: @pat_orgera

: Barberian’s Steak Houser 7 Elm Street Toronto

: Fonseca Bin No 27 Reserve Fonseca Vintage Port 2011

: Fernet-Branca

: arberian’s Steak Houser 7 Elm Street Toronto

: Lobster fritters, salad greens

: Lobster fritters, salad greens

: Foie gras ravioli, baby spinach and duck consommé

: Foie gras ravioli, baby spinach and duck consommé

: Centre cut chateaubriand with bacon jam, baked potato with sour cream

: Centre cut chateaubriand with bacon jam, baked potato with sour cream

: Roaring Forties Tasmania, Bleu Bénédictin Quebec, Beau Blue New Brunswick

: Roaring Forties Tasmania, Bleu Bénédictin Quebec, Beau Blue New Brunswick

: David Guimaraens Taylor Fladgate Vintage Port Winemaker

: David Guimaraens Taylor Fladgate Vintage Port Winemaker

: David Guimaraens Taylor Fladgate Vintage Port Winemaker

: David Guimaraens Taylor Fladgate Vintage Port Winemaker

: David Guimaraens Taylor Fladgate Vintage Port Winemaker

: David Guimaraens Taylor Fladgate Vintage Port Winemaker

: David Guimaraens Taylor Fladgate Vintage Port Winemaker

: David Guimaraens Taylor Fladgate Vintage Port Winemaker

: Arron Barberian

: Arron Barberian

: Arron Barberian

: Arron Barberian

: Paul Giroux, Christine Orgera

: TBA

: TBA

: TBA

: Pat Orgera

: Pat Orgera

: Pal Giroux

: Christine Orgera

: Paul Speck, David Guimaraens, Pat Orgera and Christine Orgera

: Paul Speck, Paul Giroux and David Guimaraens

: Christine Orgera

: Arron Barberian and David Guimaraens Taylor Fladgate Vintage Port Winemaker

: Arron Barberian and David Guimaraens Taylor Fladgate Vintage Port Winemaker

: Arron Barberian, David Guimaraens and Paul Speck

: David Guimaraens Taylor Fladgate Vintage Port Winemaker

: David Guimaraens and Paul Giroux

: David Guimaraens Taylor Fladgate Vintage Port Winemaker (signing my 1994 magnums of Taylor Fladgate Vintage Port)

: David Guimaraens Taylor Fladgate Vintage Port Winemaker (signing my 1994 magnums of Taylor Fladgate Vintage Port)

: Arron Barbarian and David Guimaraens Taylor Fladgate Vintage Port Winemaker

: Waiter Grant (a terrific server)

: David Guimaraens Taylor Fladgate Vintage Port Winemaker

: Christine Orgera and David Guimaraens Taylor Fladgate Vintage Port Winemaker

: Paul Giroux tba

: Fernet-Branca

: Some wine

: Fernet-Branca

Nota Bene and Barberian’s Steak House – Toronto – 2013 05 25

25 Saturday May 2013

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Tags

asparagus, baked, bread, Caesar, Chardonnay, Chateaubriand, hen's egg, Lugana, Olive Oil, poached, Potato, Ramps, Salad, Steak, Steakhouse, White

Poached white asparagus, ramps & hen’s egg

BARBERIAN’S STEAK HOUSE AND TAVERN

7 Elm Street Toronto Ontario M5G 1H1

Reservations +1-416-597-0335
Owner, Manager and Sommelier: Arron Barberian
Information: Hours of Operation:
Lunch – Monday to Friday – 12 pm – 2:30 pm
Dinner – Monday to Friday – 5 pm -12 am
Saturday and Sunday – 4:30 pm -12 am

Nota Bene Restaurant/Cafe
180 Queen Street West Toronto Ontario M5V 3X3 +1-416-977-6400
General Manager Cameron Dryburgh
Executive Chef- David Lee
Chef de Cuisine- Geoff O’Connor
Hours Mon to Fri: 11:30 am to 2:00 am Sat: 5:00 pm to 2:00 am

Twitter: @NotaBeneToronto
Twitter: @yan_notabene
Twitter: @camdryburgh

Nota Bene Restaurant/Cafe Reservations

Information e-mail:info@notabenerestaurant.com

: Bread and olive oil

: Poached white asparagus, ramps & hen’s egg

: Poached white asparagus, ramps & hen’s egg

: Nota Bene The Bill Gratuity $11.00

: Caesar salad 9.75

: Caesar salad 9.75

: Chateaubriand 102.00

: Chateaubriand 102.00

: Chateaubriand 102.00

: Chateaubriand 102.00

: Chateaubriand 102.00

: Chateaubriand 102.00

: Barberian’s Steak House – The Bill

Woods Restaurant and Bar – Toronto – 2013 05 18

18 Saturday May 2013

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Tags

Alberta Bison, baby fennel, bacon, Basil, Bison Burger, bread, Butter, Charcuterie, Cheek, compote, condiments, Confit, Corned Beef, Corvina, crispy, Crostini, Digby, Duck, Foie Gras, Frites, Garlic, green alder, green olive, green pea, halloumi, heirloom, Ice Cream, lobster mushrooms, Macaronnade, macaroon, Malbec, Mascarpone, Masi, Milk Bun, Mousse, Mustard, parsnip, Passo Doble, Pickles, Purée, Purple potato, Quebec, Raspberry, rillette, Roasted, Salad, Saskatoon, scallops, Seared, sundried, textures, tomato, tuile, Tuna, Tupungato, Valle de Uco, vierge, wheat berry, wild, Yellowfin

Wild Digby Scallops 17 Parsnip purée, roasted heirloom garlic, green alder, corned beef cheek

Woods Restaurant and Bar

Downtown Toronto 45 Colborne Street Toronto Ontario M5E 1E3 +1-416-214-9918

Twitter: @woodstoronto Twitter: @AnthonyDavisTO

Cuisine: Continental Dining Style: Casual Elegant Email: reservations@woodsrestaurant.ca Hours of Operation: Lunch: Monday to Friday: 11:30 am to 2:30 pm Dinner: Monday to Saturday: 5:00 pm to 11:00 pm Payment Options: AMEX, MasterCard, Visa Executive Chef: Bruce Woods Chef de Cuisine: Anthony Davis Dress Code: Casual Dress Accepts Walk-Ins: Yes Bar Dining, Bar/Lounge, Beer, Chef’s Table, Farm to Table, Full Bar, Non-Smoking, Private Room, Wine Bar

Woods Restaurant and Bar via OpenTable Reservations

: Woods Restaurant and Bar – Toronto – Front WIndow

: Entrance 45 Colborne

: Masi 2011 Tupungato Valle de Uco Passo Doble Malbec Corvina

: Masi 2011 Tupungato Valle de Uco Passo Doble Malbec Corvina

: Masi 2011 Tupungato Valle de Uco Passo Doble Malbec Corvina

: Masi 2011 Tupungato Valle de Uco Passo Doble Malbec Corvina

: House bread and butter

: Artisanal Charcuterie 17 House made mustards and pickles, crostini, duck rillette

: Wild Digby Scallops 17 Parsnip purée, roasted heirloom garlic, green alder, corned beef cheek

: Wild Digby Scallops 17 Parsnip purée, roasted heirloom garlic, green alder, corned beef cheek

: Seared Quebec Foie Gras 19 Purple potato purée lobster mushrooms bacon crispy confit Saskatoon compote

: Seared Quebec Foie Gras 19 Purple potato purée lobster mushrooms bacon crispy confit Saskatoon compote

: Bison Burger 20 6 oz Alberta Bison burger milk bun frites halloumi bread and butter pickle house condiments

: Bison Burger 20 6 oz Alberta Bison burger milk bun frites halloumi bread and butter pickle house condiments

: Bison Burger 20 6 oz Alberta Bison burger milk bun frites halloumi bread and butter pickle house condiments

: Bison Burger 20 6 oz Alberta Bison burger milk bun frites halloumi bread and butter pickle house condiments

: Yellowfin Tuna 28 Baby fennel, wheat berry and green olive salad, green pea puree, sundried tomato vierge

: Yellowfin Tuna 28 Baby fennel, wheat berry and green olive salad, green pea puree, sundried tomato vierge

: Raspberry ‘Macaronnade’ Mascarpone mousse, basil ice cream, macaroon, raspberry tuile, textures

: Raspberry ‘Macaronnade’ Mascarpone mousse, basil ice cream, macaroon, raspberry tuile, textures

: The Menu 2013 05 18

: The Menu 2013 05 18

: The Menu 2013 05 18

: The Menu 2013 05 18

: The Menu 2013 05 18

: The Menu 2013 05 18

: The Menu 2013 05 18

: The Bill Gratuity $30.00

The Chefs’ House – Toronto – 2013 05 17

17 Friday May 2013

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Tags

almond, asparagus, Beef, Bench, Butter, Buttermilk, Cave Spring Celler, Cookies, dark chocolate, dressing, Egg, Estate, Featherstone, focaccia, Fried, Fried Rice, Gold, Golden, Green, hash, hoisin, House bread, jelly, Jordan, Maple Vinaigrette, Mousse, Niagara, pan seared, peas, Pickled, Potato, pound cake, Prosciutto, Quail Egg, quinoa, Red Grape, rhubarb, Ricotta, Riesling, Salad, sauce, Sherbet, Stir-Fry, tomato, Twenty Mile, vegetables, White Chocolate, White Fish, Winery, Yoghurt, Yukon

Niagara Prosciutto, Green Asparagus, Fried Quail Egg, Pickled Vegetables

THE CHEFS’ HOUSE (GEORGE BROWN)

215 King Street East Toronto Ontario +1-416-415-2260

Twitter: @thechefshouse
Information e-mail: chefshouse@georgebrown.ca
The Chefs’ House Reservations via OpenTable

Hours
The Chefs’ House is open to the public for lunch and dinner, Monday to Friday.
Lunch: 11:30 a.m. to 1:30 p.m.
Dinner: 6 p.m. with last seating at 8 p.m.
Wheelchair Accessible
Reservations are strongly recommended. Business casual dress code is in effect.