Ravi Soups – Toronto – 20140227 (Adelaide Street West)

27 Thursday Feb 2014

Tags

Adelaide Street, baby spinach, blue crab, bok choy, Broth, Caramelized, Chicken, Chicken Hot Pot, chutney, Cilantro, Coconut, coconut milk, Corn Chowder, crispy shallots, Curried Lamb, curry, Free Range, Fresh Herbs, fresh noodles, kaffir lime, Lemongrass, Mango, Milk, mint, Onions, pineapple, Roasted, salsa, thai basil, tofu, tomato, yams

Curried Lamb with roasted yam, baby spinach, mango pineapple salsa, mint cilantro chutney

Ravi Soups

Entertainment District 322 Adelaide Street West Toronto Ontario M5V 1P7 +1-647-435-8365

West Queen Street 1128 Queen Street West Toronto Ontario M6J 1H9 +1-416-538-7284

Roncesvalles Village 2535 Dundas Street West Toronto Ontario M6P 1X6 +1-416-769-7284

$ Soup, Sandwiches/Subs Kid Friendly

Twitter: @ravissoups

: The Adelaide Street West display menu

: The Adelaide Street West display menu

: The Adelaide Street West display menu

: The Adelaide Street West display menu

: After you place your order someone waits for it and delivers it to you on a lazy susan wooden platter

: Corn Chowder with fresh blue crab, Thai basil and crispy shallots and Roasted Free Range Chicken with roasted yams, baby spinach, caramelized onions, tomato chutney

: Thai basil and crispy shallots and Roasted Free Range Chicken with roasted yams, baby spinach, caramelized onions, tomato chutney`

: Corn Chowder with fresh blue crab, Thai basil and crispy shallots

: Curried Lamb with roasted yam, baby spinach, mango pineapple salsa, mint cilantro chutney

: Curried Lamb with roasted yam, baby spinach, mango pineapple salsa, mint cilantro chutney

: Curried Lamb with roasted yam, baby spinach, mango pineapple salsa, mint cilantro chutney

: Chicken Hot Pot Broth with coconut milk lemon grass, kaffir lime, tofu, fresh noodles, bok choy & fresh herbs

: Menu

: Lunch for two

Dbar Lounge – Toronto – 2014 02 24 – Charcuterie

24 Monday Feb 2014

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and Foie Gras, Appellation Chinon, beef cheek, Beef Cheek Terrine, Boudin Blanc, Boudin Noir, Braised Beef, bread, Catalan style, Celeriac, celery, Charcutier, chef, Chicken, chorizo, cider, Coppa, Dijon Mustard, Duck Liver, Duck Pâté, Duck Rillette, Duck terrine, Earl Jean-Maurice Raffault, Galantine, Ham Hock, Hazelnut.Pork, juniper, Lebanese, Les Picasses, Lyon Mustard, Maple Syrup, mashed potatoes, Mixed pickled vegetables, Mousse, Mustard, Nicolas Marragou, nuts, olives, parsley, Pâté Compagne, Petite Thuet, Pork, Pork Belly, Pork Cheek, Pork Fat, Pork Jus, Pork Liver, Pork Pâté, Pot Au Feu, Prosciutto, root vegetables, Rosette Casing, Sausages, Smoked, Terrine, venison, Vinegar, white wine, Wild Boar, Wild Boar Prosciutto

Charcuterie prepared by Chef Charcutier Nicolas Marragou ($30 four 4 portions and a glass of wine)

DBAR Lounge

Yorkville 60 Yorkville Avenue Toronto Ontario M4W 0A4 +1-416-964-0411

Twitter: @CafeBouludTO
Twitter: @FSToronto

Four Seasons Hotel Toronto street level
Canadian, Tapas, Wine Bar
Cuisine: French Price: Cdn $31 to Cdn $50
Food service Sunday to Wednesday 11:00 am to 11:00 pm Thursday to Saturday 11:00 am to 12:00 midnight
Cocktails Monday to Wednesday 11:00 am to 1:00 am Thursday, Friday and Saturday 11:00 am to 2:00 am
Sundays 11:00 am to 12:00 midnight
Indoor seating 120 Outdoor patio seating 50 (seasonal)
Attire Smart chic

Dbar Lunch Reservations via OpenTable

: Dbar Lounge – Charcuterie Night – Menu 2014 02 24

: Earl Jean-Maurice Raffault Appellation Chinon Controlé Les Picasses 2010

: Wild Boar Prosciutto

: Nibbles – olives and nuts

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: The Wine Bar

: Charcuterie prepared by Chef Charcutier Nicolas Marragou ($30 four 4 portions and a glass of wine)

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Bread by Petite Thuet

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Charcuterie prepared by Chef Charcutier Nicolas Marragou

: Boudin Noir, Boudin Blanc, Mashed Potatoes, Celery, Pork Jus (Catalan style)

: Boudin Noir, Boudin Blanc, Mashed Potatoes, Celery, Pork Jus (Catalan style)

: Dbar Regular menu

: Dinner for two (Gratuity $18.00)

Actinolite Restaurant – Toronto – 2014 02 22

22 Saturday Feb 2014

Posted by TFG in The Latest

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Tags

black radish, Blueberry, Burnt, burnt cream, buttermilk sauce, caramelized endive, charred lettuce, chervil, crackling pork, Cream, curd, dahlia root, elderflower, elderflower flower, Endive, Fresh, Frisée, grains, hay butter, herbs, House bread, Ice Cream, Jam, Juice, kelp flakes, Lettuce, Lobster, lola rosa, nasturtium, Olive Oil, Onion, Oyster, parsley, Porcini, porcini powder, Potato, potato ice cream, powder, powders, preserved berries, preserved currants, Puffed, puffed wild rice, pumpkin, pumpkin juice, Reindeer lichen, Rutabaga, Sandwich, Silken, Sorrel, sorrel cream, sorrel stem, sous vide, spruce, sunchoke chips, sunchoke root, sweet, Sweet Onion, Tail, Toast, venison, Wild Rice

Grains – 8 grains, hay butter, sunchoke chips, sunchoke root, fresh black radish, dahlia root

Actinolite Restaurant

The Annex 971 Ossington Avenue Toronto Ontario M6G 3V4 +1-416-962-8943

Twitter: @actinolitefood
Twitter: @ChefLehmkuhl
BOH Justin Cournoyer Chef & Co-owner
FOH Claudia Bianchia Partner & Co-owner
$$$ Canadian
Romantic, BYOB, Private Parties, Takes Reservations
Dining Room Capacity: 30 (approx.)

Actinolite Restaurant Reservations via Rezbook

: House bread

: House Olive Oil

: Rutabaga – sous vide, silken chervil curd, herbs, crackling pork, parsley, preserved currants

: Rutabaga – sous vide, silken chervil curd, herbs, crackling pork, parsley, preserved currants

: Venison – Reindeer lichen, preserved berries, nasturtium

: Venison – Reindeer lichen, preserved berries, nasturtium

: Oyster – lettuce, frisée, lola rosa, kelp flakes, charred lettuce, buttermilk sauce

: Oyster – lettuce, frisée, lola rosa, kelp flakes, charred lettuce, buttermilk sauce

: Sweet Onion – caramelized endive, elderflower flower, burnt cream, porcini powder

: Sweet Onion – caramelized endive, elderflower flower, burnt cream, porcini powder

: Lobster Tail – pumpkin juice, sorrel cream, puffed wild rice, sorrel stem

: Lobster Tail – pumpkin juice, sorrel cream, puffed wild rice, sorrel stem

: Grains – 8 grains, hay butter, sunchoke chips, sunchoke root, fresh black radish, dahlia root

: Grains – 8 grains, hay butter, sunchoke chips, sunchoke root, fresh black radish, dahlia root

: Toast – potato ice cream sandwich, blueberry and spruce jam, powders, potato ice cream

: Toast – potato ice cream sandwich, blueberry and spruce jam, powders, potato ice cream

: The Menu

: The Drinks

: Wine List

: Wine List

: Wine List

: Dinner for two (Complimentary for numerous reasons) “WHEN DO WE EAT?”

Sweet Note Desserts – Markham – 2014 02 20

20 Thursday Feb 2014

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Belgium, buttercream, Cake of the Day, Canada Organic, chestnut, chicken eggs, chocolates, coffee, Crème Caramel, custard base, Decaf, Decker, free-run, French soufflé, German style buttercream, Herbal, Japanese Matcha, Macarons, Mango Mousse, meringue, nut pastes, pure fruits, signature bottle, slowl baked, Swiss Water, Tea, Tofu Cheesecake

Signature bottle crème caramel is made with free-run chicken eggs, slowly baked to perfection.

Sweet Note Desserts

Commerce Gate, Unit 61-63, 505 Highway 7 East, Markham Ontario L3T 7T1

Contact and Reservations: Phone: 905-877-9338 (905-UR-SWEET) 905-709-1209

Hours:
Mon, Wed, Thurs: 1400 – 2230
Fri: 1400 – 2330
Sat: 1400 – 2330
Sun: 1400 – 2230
Tue: closed
Last dine-in dessert order is 30 minutes before closing

Please call us in advance for reservations and we will do our best to accommodate you.

Twitter: @SweetNoteInc

Information e-mail: info@sweetnote.ca

: Signature bottle crème caramel is made with free-run chicken eggs, slowly baked to perfection.

: Gift Sets

: The Display

: Swiss Water Decaf and Canada Organic Coffee

: Gift display

: Gift display

: Herbal Tea (note – three minute timer) $4.25

: Cake of the Day – Chestnut Meringue Decker $5.75

: Cake of the Day – Mango Mouse $5.75

: Cake of the Day – Tofu Cheesecake $5.75

: Sweet Note Desserts © 2014 Macarons Not overly sweet. No funny things added, no sweetener is used.

: Sweet Note Desserts © 2014 signature bottle crème caramel made with free-run chicken eggs, slowly baked.

: Sweet Note Desserts © 2014 These delicate melt-in-your mouth treats are great for snacking and as a gift. We take them to the next level by blending in 100% fruits, Japanese Matcha from Kyoto and more.

: Sweet Note Desserts © 2014 An array of cakes, pastries and gift sets are available in-store and online. There is always something perfect for your special occasion.

: Sweet Note Desserts © 2014 Sweet Note frostings are based with German style buttercream (a cooked custard base buttercream). The texture is lighter yet very velvety. We create our collection with quality pure fruits, nut pastes, Belgium chocolates and lots of our love!

: Dessert for Three (Gratuity $6.00)

Donburi Japanese Restaurant – Markham – 2014 02 20

20 Thursday Feb 2014

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(Spinach Gomaae, Aspara Maki, asparagus, ball shaped, Beef Short Ribs, Butter, Chicken, Chicken Hearts, Chicken Wings, Collar, Curry Sauce, diced, Ebi DON, Garlic, ginger, glazed, Guelph, Japanese, juicy pork loin, Karaage, lightly coated, marinated, miso soup, Nagoya, Octopus, oil fried, Onigiri, Ontario, Ponzu Sauce, prawn tempura, Premium Beer, Rice Ball, Rice Don, Roasted, Salad, Salmon, Salmon Collar, Sapporo, Scallop, sesame, sesame sauce, Sesame Seed, signature, skewer, snack, soy glaze, soy sauce, Spinach, sprinkled, sweet honey, Takoyaki, tare, Ten Curry, wheat flour, Wrapped

J2 Takoyaki (delicious ball shaped snack with diced octopus inside) $5.00

Donburi Japanese Restaurant

505 Highway 7 East Unit 93-95 Markham Ontario L3T 7T1 +1-905-597-6505

HOURS OF OPERATIONS
Monday to Thursday: 11 am to midnight
Friday: 11 am to 2 am
Saturday: 8 am to 2 am
Sunday: 8 am to midnight

Twitter: @DONBURI_CAN (Thornhill)

Information e-mail: info@donburi.ca

: Sapporo Premium Beer 341 ml 5% alc./vol. (imported beer on menu from Guelph, Ontario $4.80

: Sapporo Premium Beer 341 ml 5% alc./vol. (imported beer on menu from Guelph, Ontario $4.80

: Interior Décor

: J12 Spinach Sesame (Spinach Gomaae – Spinach with Sesame Sauce) $3.80

: J12 Spinach Sesame (Spinach Gomaae – Spinach with Sesame Sauce) $3.80

: J2 Takoyaki (delicious ball shaped snack with diced octopus inside) $5.00

: J2 Takoyaki (delicious ball shaped snack with diced octopus inside) $5.00

: S21 Scallop Skewer (lightly pan-fried fresh scallops in a butter soy sauce) $2.90

: S21 Scallop Skewer (lightly pan-fried fresh scallops in a butter soy sauce) $2.90

: R1 B. Sesame Seed Onigiri (Sesame Rice Ball) $2.00

: R1 B. Sesame Seed Onigiri (Sesame Rice Ball) $2.00

: J11 Karaage (chicken marinated in soy sauce garlic ginger, lightly coated wheat flour light oil fried) $5.00

: J11 Karaage (chicken marinated in soy sauce garlic ginger, lightly coated wheat flour light oil fried) $5.00

: S1 Chicken Hearts $2.00 and S11 Aspara Maki $1.90 (crisp pieces of asparagus wrapped with juicy pork loin, glazed with tare, sprinkled with sesame.) (double order)

: S1 Chicken Hearts $2.00 and S11 Aspara Maki $1.90 (crisp pieces of asparagus wrapped with juicy pork loin, glazed with tare, sprinkled with sesame.) (double order)