Barberian’s Steak House – Toronto – 2014 03 08 and 2014 03 29

29 Saturday Mar 2014

Tags

16 oz, Baby Back, bacon bits, Baked Potato, Barbecue, Blue Cheese, Bosc Pear, bread, Broiled tomato, Cheese, Chef's Salad, cocktail, Dipping Sauce, dressing, Fresh, Fruit Wine, Garlic, Horseradish, house made, Italian, Jumbo, King crab legs, Kosher Dills, mushrooms, New York, oil and vinegar, Onions, Pickled vegetables, Ribs, Sauté, seafood chowder, Shrimp, Sniderman stylemspecial onion rings, sour cream, Steak, Strip Loin, Sunnybrook Farm Estate Winery, sweet fruit

New York strip loin steak (16 oz. cooked medium) ($62.75)

BARBERIAN’S STEAK HOUSE AND TAVERN

7 Elm Street Toronto Ontario M5G 1H1

Reservations +1-416-597-0335

Owner, Manager and Sommelier: Arron Barberian

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

Twitter: @ARRONBARBERIAN

Barberian’s Steak House Full Menu (Menu prices subject to change without notice)

: Sunnybrook Farm Estate Winery 2012 Bosc Pear Fruit Wine 12.0% Alcohol/Volume

: Sunnybrook Farm Estate Winery 2012 Bosc Pear Fruit Wine 12.0% Alcohol/Volume

: Garlic bread

: Kosher dills and pickled vegetables

: Kosher dills and pickled vegetables

: Fresh seafood chowder (with added pepper) ($10.75)

: Fresh seafood chowder (with added pepper) ($10.75)

: Chef’s salad with house made blue cheese dressing ($7.75)

: Chef’s salad with house made blue cheese dressing ($7.75)

: Jumbo shrimp cocktail ($26.50)

: Jumbo shrimp cocktail ($26.50)

: Barbecue baby back ribs with sweet fruit dipping sauce and baked potato ($38.75)

: Barbecue baby back ribs with sweet fruit dipping sauce and baked potato ($38.75)

: Sauté mushrooms ($7.25)

: Horseradish, bacon bits, cheese, sour cream and onions

: Baked potato (16 oz.) sour cream and bacon bits

: King crab legs (16 oz.) (off menu item by special request) (small portion)

: Chef’s salad with house made blue cheese dressing ($7.75)

: Chef’s salad with Italian oil and vinegar dressing ($7.75)

: New York strip loin steak (16 oz. cooked medium) ($62.75)

: New York strip loin steak (16 oz. cooked medium) ($62.75)

: Sniderman style special onion rings ($7.25)

: Broiled tomato

: The Biills

Yang’s Chinese Cuisine – Markham – 2014 03 28

28 Friday Mar 2014

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Tags

Beef Ball, Chicken, Chicken Feet, Chicken Pie, Curry Squid, Custard Filling, Deep Fried, Dried Scallops, Dumpling, Geoduck, Glutinous, Glutinous Rice, gooey duck, House Special, Lotus Leave, Melon Ring, Minced Shrimp, Pan Fried, pastry, pie, Pork, Pork Dumpling, Portuguese Sauce, Preserved Duck, Preserved Pork, Puffy Egg Tart, rice, Rice Roll, roe, Salad, saltwater clam, Shrimp, Shrimp Dumpling, Steamed, Steamed Beef Ball, Steamed Bun, Steamed Shiu Mai, stuffed, Supreme Sauce, Sweet Ginger, Tea, Turnip Cake, vegetables, Wonton, Wrapped

9 M Steamed Chicken Feet with Supreme Sauce $3.00

Yang’s Chinese Cuisine Facebook page

8432 Leslie Street Unit 110 Markham Ontario L3T 7M6 +1-905-881-9808

Chinese restaurant • Dim sum restaurant
Monday-Sunday 9:00 am – 11:00 am with cash payment S, M or L Item is $3.00 each (except Holidays)
Please inform us for any food allergies.
All of our foods may contain traces of nuts, peanuts and/or other allergen products.
Items and prices subject to change without notice.
Limited availability while quantities last.
Chef’s Recommendations available after 10:30 am.

: Tea for three $3.60

: Tea for three $3.60

: 44 L Steamed Rice Roll with Shrimp $3.00

: 44 L Steamed Rice Roll with Shrimp $3.00

: 38 L Deep Fried Salad Wonton $3.00

: 38 L Deep Fried Salad Wonton $3.00

: 15 M Steamed Curry Squid $3.00

: 15 M Steamed Curry Squid $3.00

: 16 L Steamed Bun with Custard Filling $3.00

: 16 L Steamed Bun with Custard Filling $3.00

: 39 XL Pan Fried Pork Dumpling $6.00

: 39 XL Pan Fried Pork Dumpling $6.00

: 6 L Steamed Glutinous Rice with Dried Scallops Wrapped with Lotus Leave $3.00

: 6 L Steamed Glutinous Rice with Dried Scallops Wrapped with Lotus Leave $3.00

: 33 M Chicken Pie in Portuguese Sauce $3.00

: 33 M Chicken Pie in Portuguese Sauce $3.00

: 18 L Stuffed Melon Ring with Dried Scallop $3.00

: 18 L Stuffed Melon Ring with Dried Scallop $3.00

: 3 L Steamed House Special Shrimp Dumpling $3.00

: 3 L Steamed House Special Shrimp Dumpling $3.00

: 7 S Steamed Beef Ball with Vegetables $3.00

: 7 S Steamed Beef Ball with Vegetables $3.00

: 28 M Pan Fried Turnip Cake with Preserved Pork $3.00

: 28 M Pan Fried Turnip Cake with Preserved Pork $3.00

: 9 M Steamed Chicken Feet with Supreme Sauce $3.00

: 9 M Steamed Chicken Feet with Supreme Sauce $3.00

: 3 L Steamed Shiu Mai With Minced Shrimp and Roe $3.00

: 3 L Steamed Shiu Mai With Minced Shrimp and Roe $3.00

: 51 M Puffy Egg Tart $3.00 & 58 S Preserved Duck Pastry with Sweet Ginger $3.00

: 51 M Puffy Egg Tart $3.00 & 58 S Preserved Duck Pastry with Sweet Ginger $3.00

: Geoduck (gooey duck) (very large, edible, saltwater clam)

: 2014 03 28 (Subject to change without notice)

: 2014 03 28 (Subject to change without notice)

: The Business Card

: The Bill

Splendido – Toronto – 2014 03 27 Collaboration Dinner

27 Thursday Mar 2014

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Tags

Afrim Pristine, agnoll, alfonsino snapper, almond, Anchovy, Beef, Black Truffle, Bleu d'Ellzabeth, blood orange, brioche, buckthorn berries, Cardamom, Caviar, chef, chesnuts, clementine, cornet, crab, Craig Harding, Crisps, crispy, dark chocolate, date guajillo, David Lee, duck skin, Foie Gras, Fugassa Col Formaggio, gelée, grapefruit, grenobloise, hominy corn, Humbolt Fog, in brood, jus, kumquat, Leo Baldassarre, Maître Fromager, Marc St. Jacques, marcona almonds, Mimolette, Miss coco, Nadége Nourian, Oyster, Pastamaker, Patrick Kriss, rhubarb, Smoked, sous vide, spruce, squab breast, toasted, Tommy McHugh, trotters, Truffle, Tuscan Pecorino, uni, Victor Barry, walnut sourdough, whelks, White Chocolate, white soy

The Splendido Collaboration Dinner chefs (2013 03 27) (© 2014 Nikki Leigh McKean)

Splendido Restaurant and Bar

The Annex 88 Harbord Street Toronto Ontario M5S 1G6 +1-416-929-7788

Twitter: @Splendido_TO
Twitter: Chef Victor Barry @ChefVBarry
Twitter: Chef de Cuisine Tommy McHugh @chefmchugh

Victor Barry Chef de Cuisine and Proprietor
Tommy McHugh Chef de Cuisine
International, European $$$$

Splendido Restaurant Reservations via OpenTable

: Chef Victor Barry and sous chef

: Maître Fromager Afrim Pristine

: Chef Marc St. Jacques (Auberge Du Pommier)

: Chef David Lee (Nota Bene / The Carbon Bar)

: Chef Nadége Nourian (Nadége Patisserie) © (2013) Stefanie Yarhi

: Chef Craig Harding (Campagnolo)

: Chef Victor Barry and sous chef

: Chef Patrick Kriss

: Chef Leo Baldassarre (Pasta maker at Familia Baldassarre)

: Tommy McHugh (Splendido Chef de Cuisine)

: Sous chef at work

: Strange hairdo

: Non-Vintage Sparkling Wine

: Vouvray, Marc Bredif. 2012. France

: Madeira, Belem’s Rainwater, NV, Portugal

: Amaro Montenegro, Bologna, Italy

: Rosemary Potato and Country Bread

: Oil and vinegar, butter

: Chef David Lee – oysters and caviar

: Chef David Lee – oysters and caviar

: Chef Leandro Baldassarre – Fugassa Col Formaggio

: Chef Leandro Baldassarre – Fugassa Col Formaggio

: Chef Craig Harding – beef, crab and truffle / Maître Fromager Afrim Pristine – crispy duck skins and brioche

: Chef Craig Harding – beef, crab and truffle / Maître Fromager Afrim Pristine – crispy duck skins and brioche

: Chef Victor Barry – uni, rhubarb and spruce

: Chef Victor Barry – uni, rhubarb and spruce

: Chef Marc St. Jacques – foie gras and white soy

: Chef Marc St. Jacques – foie gras and white soy

: Chef Marc St. Jacques – foie gras and white soy

: Chef Marc St. Jacques – foie gras and white soy

: Chef Patrick Kriss – whelks and trotters

: Chef Patrick Kriss – whelks and trotters

: Chef Patrick Kriss – whelks and trotters

: Chef Patrick Kriss – whelks and trotters

: Chef Leandro Baldassarre (Pastamaker) – agnoll in brodo

: Chef Leandro Baldassarre (Pastamaker) – agnoll in brodo

: Chef Craig Harding – alfonsino snapper and smoked anchovy grenobloise

: Chef Craig Harding – alfonsino snapper and smoked anchovy grenobloise

: Chef Craig Harding – alfonsino snapper and smoked anchovy grenobloise

: Chef Craig Harding – alfonsino snapper and smoked anchovy grenobloise

: Chef David Lee – sous-vide squab breast, date guajillo jus, hominy corn and black truffle

: Chef David Lee – sous-vide squab breast, date guajillo jus, hominy corn and black truffle

: Chef David Lee – sous-vide squab breast, date guajillo jus, hominy corn and black truffle

: Chef David Lee – sous-vide squab breast, date guajillo jus, hominy corn and black truffle

: Maître Fromager Afrim Pristine Humbolt Fog, Mimolette, Tuscan Pecorino, Bleu d’Ellzabeth and Comfort Cream

: Maître Fromager Afrim Pristine – Toasted walnut sourdough and crisps

: Maître Fromager Afrim Pristine – Humbolt Fog, Mimolette and Comfort Cream

: Maître Fromager Afrim Pristine – Tuscan Pecorino, Bleu d’Elizabeth

: Maître Fromager Afrim Pristine – Spanish marcona almonds

: Maître Fromager Afrim Pristine – chesnuts poached in water, vanilla and sugar

: Maître Fromager Afrim Pristine – Comfort Cream

: Maître Fromager Afrim Pristine – Humbolt Fog

: Maître Fromager Afrim Pristine – Mimolette

: Maître Fromager Afrim Pristine – Bleu d’Ellzabeth

: Maître Fromager Afrim Pristine – Tuscan Pecorino

: Maître Fromager Afrim Pristine – Toasted walnut sourdough and crisps

: Chef Nadége Nourian – blood orange, cardamom and almond

: Chef Nadége Nourian – blood orange, cardamom and almond

: Chef Patrick Kriss – kumquat clementine gelée and grapefruit / Chef Nadége Nourian – Miss coco

: Chef Patrick Kriss – kumquat clementine gelée and grapefruit

: Chef Nadége Nourian – Miss coco

: Chef Nadége Nourian – Miss coco

: Gene Proctor’s Old Cherry Hill Cheese Brantford, Ontario

: Gene Proctor’s Old Cherry Hill Cheese Brantford, Ontario

: Chef Marc St. Jacques – dark chocolate and truffle / Chef Victor Barry – buckthorn berries, white chocolate cornet

: Chef Marc St. Jacques – dark chocolate and truffle / Chef Victor Barry – buckthorn berries, white chocolate cornet

: Maître Fromager Afrim Pristine Humbolt Fog, Mimolette, Tuscan Pecorino, Bleu d’Ellzabeth, Comfort Cream

: The Splendido Collaboration Dinner chefs (2013 03 27) (© 2014 Nikki Leigh McKean)

: Maître Fromager Afrim Pristine

: Maître Fromager Afrim Pristine

: Maître Fromager Afrim Pristine

: Maître Fromager Afrim Pristine

: Victor’s pig

: Keeping track

: Splendido Collaboration Dinner 2014 The Menu

: Splendido Collaboration Dinner 2014 The Chefs

: Dinner for One (Gratuity $46.00)

Jaipur Grille – Toronto – 2014 03 22

22 Saturday Mar 2014

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Tags

almond, Aloo gobi, alphanso mango.purée, Alsace, basmati rice, batter, butter and fenugreek, Cauliflower, charcoal, chick pea, Chicken, chicken makhani, cinnamon, cottage cheese, crisp fried, crushed ginger, cumin, Dumplings, Eggplant, fenugreek, fiery hot sauce, France, fresh cream, Gewurztraminer, ginger, grouper, Gulab Jamun, lamb korma, Lemon, light syrup, Mango Mousse, Meat, methi tikka, Onions, paneer makhani, Pierre Sparr, Pistachios, plain naan, Potato, Potatoes, raita, red chillies, saffron, sauce, Seafood, shrimp vindaloo, spiced, Tiger shrimp, tomato sauce, turmeric, utter chicken, Vegetable pakoras, Vegetarian, Vinegar, whipped

Dinner for Four five dishes 3 chicken, meat or seafood; 2 vegetarian, Basmati rice, plain Naan and Raita

Jaipur Grille

Midtown 2066 Yonge Street Toronto Ontario M4S 2A2 +1-416-322-5678

Indian, Vegetarian
$$$ Gluten-Free Friendly, Vegan Friendly
Kid Friendly, Romantic, Delivery, Outdoor Seating

At Jaipur Grille, we strive to harmoniously join the royal culinary treats of South Asia with our passion for food and service.
Located in Toronto’s buzzing Midtown, we wish to serve you Indian cuisine with excellence in preparation and presentation. After six wonderful years, we’ve decided to spice things up again. Join us in our new, contemporary yet comfortable, dining room – matched with our new menu. Our scratch kitchen is always excited to serve you traditional Indian classics, as well as our new creative curries. We want to be your choice for Indian food in Toronto, always!

Twitter: @jaipurgrille

Jaipur Grille Opentable Reservations

: Pierre Sparr Gewurztraminer 2012 Sigolsheim Alsace France $45.00

: Pierre Sparr Gewurztraminer 2012 Sigolsheim Alsace France $45.00

: Dinner for Four five dishes 3 chicken, meat or seafood; 2 vegetarian, Basmati rice, plain Naan and Raita

: Grouper methi tikka – Grouper fillet marinated Grouper Methi Tikka – grouper fillet marinated in fenugreek lemon and ginger cooked over charcoal

: Grouper Methi Tikka – grouper fillet marinated in fenugreek lemon and ginger cooked over charcoal

: Vegetable Pakoras – cauliflower, potato, eggplant and onions; crisp fried in spiced chick pea batter

: Vegetable Pakoras – cauliflower, potato, eggplant and onions; crisp fried in spiced chick pea batter

: Aloo Gobi – cauliflower and potatoes tempered with crushed ginger, turmeric and cumin

: Shrimp Vindaloo – tiger shrimp with potatoes in a fiery hot sauce of red chillies and vinegar

: Paneer Makhani – cottage cheese in our world famous butter and fenugreek flavoured tomato sauce

: Lamb Korma – lamb cooked in spices braised in a sauce flavoured with almonds and cinnamon

: Chicken Makhani – our world famous butter chicken in fenugreek flavoured tomato sauce

: Basmati rice

: Raita

: Plain Naan

: Gulab Jamun – dumplings cooked in light syrup with saffron & pistachios

: Gulab Jamun – dumplings cooked in light syrup with saffron & pistachios

: Mango Mousse – ALPHANSO mango purée whipped with fresh cream

: Mango Mousse – ALPHANSO mango purée whipped with fresh cream

: Business Lunch Menu 2014 01 31

: Lunch Combo Menu 2014 01 31

: Dinner Menu 2014 01 31

: Dinner Menu 2014 01 31

: Dinner Menu 2014 01 31

: Dinner Menu 2014 01 31

: Desserts Menu 2014 01 31

: Cocktail Menu 2014 01 31

: Wine List 2014 01 31

: Take-out and delivery menu 2014 01 31

: Take-out and delivery menu 2014 01 31

: Take-out and delivery menu 2014 01 31

: Take-out and delivery menu 2014 01 31

: Take-out and delivery menu 2014 01 31

: Take-out and delivery menu 2014 01 31

: The Business Card

: Dinner for Four $102.95 + wine $82.00 + tax $24.04 (Gratuity $31.01)

Lot St – Toronto – 2014 03 20

20 Thursday Mar 2014

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Apple, Apple Fennel Salad, Artisanal, Avonlea, Avonlea cheddar, baked, Balsamic, Beer Battered, Beet, Belgian Stout, benedictine bleu, braised, brussels sprouts, Cacciatore, candied nuts, caper, champagne vinaigrette, Cheddar, Cheese, cheeses, chef, chili oil, chillis, cider, cloth wrapped, coffee, compote, Confit, Cranberry, crema, crispy shallots, Cucumber, Daily, Egg, egg bread, Fennel, fennel salad, Frère Jacques, granny smith, hoisin, Honey, Horseradish, house dill, Lamb Sausage, maple butter, Maple Syrup, Marshmallow, Masala walnuts, mushrooms, Octopus, parsley purée, pearl barley, Peter Pietruniak, pickled fennel, pickled onions, pickled shallot, pickled vegetable, Pomegranate, Pork Belly, Potato, potato sauce, Pumpkin Seeds, Radishes, red chillis, red wine, risotto, Roasted, Rosti, Rutabaga, S'mores Tart, sage oil, Salad, Shaved Carrot, slaw, Smelts, Smoked, smoked chocolate, Sorrel, Spearhead, Spearhead Brewing Company, spiced, tartar sauce, Trout, Turnip, vinaigrette

Smoked Trout Rosti horseradish crema, cucumber fennel salad

Lot St

Queen West 685 Queen Street West Toronto Ontario M6J 1E6 +1-416-367-8800

$$$$ Canadian, Fusion
Dinner Tues to Sat 6 pm-close Brunch Sat & Sun 11 am to 3 pm

Locally driven Ontario proud Toronto inspired

FEATURES
TUES – Pints $5 (All Local Craft Beers). A Pint And A Plate $10
WED – Buck A Shuck Oysters
THURS – $25 Featured Wine Bottles / $5 glass of red or white
FRI – Old Fashioned Fridays ($10 Old Fashioned cocktails)
SAT – A Chance For Our Bartender To Create A Feature Cocktail
TWEET/ INSTAGRAM/ FACEBOOK/ FOURSQUARE Tag Us And Get 10% Off your meal!
ALSO 10% Off To All Our Queen West Neighbours

Information e-mail: lotst@icloud.com

Twitter: @LotStreet
Twitter: @ChefPeteTO (Head chef Peter Pietruniak)

Lot St Reservations via Rezbook