Buca Osteria and Enoteca – Toronto – 2014 06 28

Tags

aged 37 months, Agnello Arrosto, Alberta, All'Astice, Asparagi, Bisonte, black pepper, bottarga, breads, buffalo milk, Cesconi Trentino, Chef Rob Gentile, churned seashore honey, crisp, cured pork, DOC, doIce lucano, duck egg, duck heart, Dumplings, Duroc, fava, Featherstone lamb loin, fermented butter, Florentine cake, Fort Macleod, frangelico, fresh baked, Garlic, Gewurztraminer, gionduia chocolat, gnocchi, green almond, gremolata, hand-cut, hand-rolled, Insalata, leg of bison, leg of pork, Lobster, Mennonite, Nova Scotia, Olive Ascolane, Olive Oil, olives, Pane Di Buca, poached, porcini mushrooms, preserves, Prosciuttini, Prosciutto, ragu bianco, Ricotta, Roasted, saffron, Salami, Salumi Di Buca, sausage-stuffed, Sopressata, spring asparagus, Wild Fennel, Zuccotio

Salumi Di Buca choice of 3 ($18.00) or 5 ($28.00) with daily preserves; Prosciuttini – leg of pork, wild fennel (Duroc, Mennonite); Sopressata – cured pork salami, garlic, black pepper (doIce lucano, on); Prosciutto Di Bisonte – hand-cut leg of bison aged 37 months (Fort Macleod, Alberta – add $5.00)

Buca Osteria and Enoteca

King West 604 King Street West Toronto Ontario M5V 1M5 +1-416-994-5069

$$$$ Italian, Pizza, Tapas
Romantic, Private Parties, Takes Reservations, Farm-to-Table, Serves Alcohol

HOURS OF OPERATION
Monday to Wednesday 11:30 am to 3:00 pm and 5:00 pm to 10:00 pm
Thursday to Friday 11:30 am to 3:00 pm and 5:00 pm to 11:00 pm
Saturday 5:00 pm to 11:00 pm
Sunday 5:00 pm to 10:00 pm

Twitter: @bucatoronto
Twitter chef Rob Gentile: @ChefRobGentile

Buca Osteria and Enoteca Reservations via Opentable

Cesconi Trentino 2011 Gewürztraminer DOC 750 ml 14.5% Alc./vol.

Cesconi Trentino 2011 Gewürztraminer DOC 750 ml 14.5% Alc./vol.

Pane Di Buca – selection of fresh baked breads $5.00

Olive Ascolane – crisp sausage-stuffed olives $8.00

Olive Ascolane – crisp sausage-stuffed olives $8.00

Salumi Di Buca choice of 3 ($18.00) or 5 ($28.00) with daily preserves; Prosciuttini – leg of pork, wild fennel (Duroc, Mennonite); Sopressata – cured pork salami, garlic, black pepper (doIce lucano, on); Prosciutto Di Bisonte – hand-cut leg of bison aged 37 months (Fort Macleod, Alberta – add $5.00)

Salumi Di Buca choice of 3 ($18.00) or 5 ($28.00) with daily preserves; Prosciuttini – leg of pork, wild fennel (Duroc, Mennonite); Sopressata – cured pork salami, garlic, black pepper (doIce lucano, on); Prosciutto Di Bisonte – hand-cut leg of bison aged 37 months (Fort Macleod, Alberta – add $5.00)

Salumi Di Buca choice of 3 ($18.00) or 5 ($28.00) with daily preserves; Prosciuttini – leg of pork, wild fennel (Duroc, Mennonite); Sopressata – cured pork salami, garlic, black pepper (doIce lucano, on); Prosciutto Di Bisonte – hand-cut leg of bison aged 37 months (Fort Macleod, Alberta – add $5.00)

Salumi Di Buca choice of 3 ($18.00) or 5 ($28.00) with daily preserves; Prosciuttini – leg of pork, wild fennel (Duroc, Mennonite); Sopressata – cured pork salami, garlic, black pepper (doIce lucano, on); Prosciutto Di Bisonte – hand-cut leg of bison aged 37 months (Fort Macleod, Alberta – add $5.00)

Insalata Di Asparagi – spring asparagus, green almond, olive oil poached duck egg, gremolata, duck heart bottarga $12.00

Insalata Di Asparagi – spring asparagus, green almond, olive oil poached duck egg, gremolata, duck heart bottarga $12.00

Chef Rob Gentile

Chef Rob Gentile

Chef Rob Gentile

Chef Rob Gentile

Gnocchi All’Astice – hand-rolled saffron, fava and ricotta dumplings, fermented butter, nova scotia lobster, green almond $36.00

Gnocchi All’Astice – hand-rolled saffron, fava and ricotta dumplings, fermented butter, nova scotia lobster, green almond $36.00

Agnello Arrosto – roasted Featherstone lamb loin, ragu bianco, buffalo milk ricotta, churned seashore honey, porcini mushrooms $36.00

Agnello Arrosto – roasted Featherstone lamb loin, ragu bianco, buffalo milk ricotta, churned seashore honey, porcini mushrooms $36.00

Zuccotio – traditional Florentine cake, flavours of gionduia chocolate and frangelico (served for two) $26.00

Zuccotio – traditional Florentine cake, flavours of gionduia chocolate and frangelico (served for two) $26.00

Zuccotio – traditional Florentine cake, flavours of gionduia chocolate and frangelico (served for two) $26.00

Takeaway Cookies

2014 06 28 The Menu

2014 06 28 The Menu

2014 06 28 The Menu

2014 06 28 The Menu

2014 06 28 The Menu

2014 06 28 The Dessert Menu

2014 06 28 The Dessert Menu

June 2014 Sample Menu

The Card

The Card

The Card

The Postcard

The Postcard

Dinner for two (Gratuity $40.00)

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Yasu Sushi Bar – Toronto – 2014 06 26

Tags

aji, Aji Fluke, Alaskan, Ankimo.(foie gras of the sea, Asahi Black, Black Sesame, Bonito, Daikon, Egg Omelette, Fatty Tuna, Gari, Gelato, Green Tea, horse mackerel, ikura, Ishigarei, Iwashi, Japanese, Kuronama, Lager Beer, Mackerel, maguro, Monkfish Liver, Munich Dunkel, O'o-Toro, Panna Cotta, Pickle, pickled ginger, Pickled Radish, Radish, Salmon Roe, sardine, Scallop, Sea Bass, Sea Eel, Sea Salt, sea urchin, Shima Aji, Shiso Leaves, snow crab, Stone Flounder, Striped Jack, Sushi Chef, Suzuki, Tamagoyaki, Torched, Tuna Hand Roll, unagi, uni, Yasuhisa Ouchi, Yuzu Sauce, Zuwai-Gani

Ikura (Salmon Roe)

Yasu Sushi Bar

The Annex 81 Harbord Street Toronto Ontario M5S 1G4 +1-416-477-2361

$$$$ Sushi, Licenced, Casual Attire Atmosphere

Two seatings nightly (6:00 pm and 8:30 pm)
Takes Reservations (telephone only, no walk-ins)

Twitter: @yasutoronto

OUR STORY In a global world where borders are becoming seamless, Toronto can now have access to the freshest seafood like what we have in Japan. We took this opportunity to return to the roots of sushi, in which simplicity was the key ingredient in bringing out the taste of the sea. We use classical methods to draw out the umami of seafood. Our fish is freshly sliced and placed atop warm, loose rice then brushed with a touch of nikiri soy for a perfectly balanced bite. In short, Yasu is all about capturing the essence of sushi. The seasonal ingredients are prepared at the sushi bar and served immediately for maximum flavour and freshness. Come and enjoy our true omakase sushi experience!
OMAKASE Our menu is an Omakase (chef’s choice of sushi) at $80 per person. It is a pre fixe tasting menu comprising of an appetizer, Edomae sushi and desert. We use seasonal fresh ingredients sourced from around the world to bring you the taste of the sea.
YASU is by reservation only sushi bar. We have limited seating so bookings are only taken at 6 pm or 8:30 pm. Please come promptly to your desired seating time. There are 10 seats per round.
For reservations, please call us at 416 477 2361 or email us at eat@yasu-sushibar.com and leave your name, phone number, date, preferred time slot (6 pm or 8:30 pm) and number of parties. We will call or email you to confirm your reservation.

Seasonal fish of the months of June and July

Asahi Black (Kuronama) is a Munich Dunkel Lager style beer $9.00

The setting with Gari (pickled ginger) (ガリ)

Shima Aji (Striped Jack)

Ishigarei (Stone Flounder)

Ankimo (foie gras of the sea) (Monkfish Liver with Radish)

Maguro (Tuna)

Iwashi (Sardine)

Scallop

Scallop (Yuzu)

Gari (Pickled Ginger)

Uni (Sea Urchin with Pickle)

Ikura (Salmon Roe)

Aji Fluke

Bonito

Aji (Horse Mackerel)

Suzuki (Sea Bass)

Torched O’o-Toro (Fatty Tuna with Daikon)

Aji (Mackerel with Pickled Radish)

Zuwai-Gani (Alaskan Snow Crab)

Unagi (Sea Eel with Sea Salt and Yuzu Sauce)

Tuna Hand Roll with Shiso Leaves

Tamagoyaki (Japanese Egg Omelette)

Green Tea Panna Cotta

Black Sesame Gelato

Sushi Chef Yasuhisa Ouchi

Sushi Sous Chef

Sushi Chef Yasuhisa Ouchi (3073)

Sushi Chef Yasuhisa Ouchi (3073)

Sushi Chef Yasuhisa Ouchi (3073)

Sushi Chef Yasuhisa Ouchi (3073)

The Card

Omakase (chef’s choice of sushi) for two (Gratuity $33.00)

Aoyama Sushi – Toronto – 2014 03 15 and 2014 06 22

Tags

38. Avocado Roll, 40. Edamame, artificial crab, barbecue sauce, Black Cod, buck wheat, crab, Cucumber, Eel, Egg, Filet, Futomaki, Gindara, ginger, Hot, House Special, Kabayaki, lightly seasoned, marinated, Masa Endo, Noodle, Noodles, roll, Salmon, salt, Sashimi, Scallop, Shrimp, shrimp tempura, Soba, Soup, soybeans, Sushi Chef, sweet sauce, Sweet Unagi, Toro, Tuna, unagi, uni, vegetable oil, Vegetable Tempura, Wasabi

Aoyama Sushi (Chef Masa Endo)

2766 Victoria Park Avenue Toronto Ontario M2J 4A8 +1-416-494-7373

(Victoria Park Avenue south of Van Horne Avenue)
Japanese, Sushi, Sashimi $$$

The full menu may be seen here (prices may not be up to date)

AOYAMA SUSHI – TORONTO – 2014 03 15

40. Edamame – Boiled soybeans lightly seasoned with salt $5.50

40. Edamame – Boiled soybeans lightly seasoned with salt $5.50

82. Soba – Hot noodle soup of buck wheat noodles $9.00

82. Soba – Hot noodle soup of buck wheat noodles $9.00

3. House Special Sashimi Plate – Assortment with quality and variety Serving 2 to 3 Seasonal Price $53.00

3. House Special Sashimi Plate – Assortment with quality and variety Serving 2 to 3 Seasonal Price $53.00

3. House Special Sashimi Plate – Assortment with quality and variety Serving 2 to 3 Seasonal Price $53.00

3. House Special Sashimi Plate – Assortment with quality and variety Serving 2 to 3 Seasonal Price $53.00

3. House Special Sashimi Plate – Assortment with quality and variety Serving 2 to 3 Seasonal Price $53.00

3. House Special Sashimi Plate – Assortment with quality and variety Serving 2 to 3 Seasonal Price $53.00

3. House Special Sashimi Plate – Assortment with quality and variety Serving 2 to 3 Seasonal Price $53.00

3. House Special Sashimi Plate – Assortment with quality and variety Serving 2 to 3 Seasonal Price $53.00

38. Avocado Roll – 6 pieces per roll $4.00

38. Avocado Roll – 6 pieces per roll $4.00

62. Gindara – A filet of tender black cod marinated overnight in our original sweet sauce $16.00

62. Gindara – A filet of tender black cod marinated overnight in our original sweet sauce $16.00

26. Futomaki – A thick roll packed with Eel, egg, cucumber and artificial crab 10 pieces per roll $13.00

26. Futomaki – A thick roll packed with Eel, egg, cucumber and artificial crab 10 pieces per roll $13.00

76. Shrimp Tempura – fried to a light crisp in vegetable oil, changed daily. 8 pieces per order $13.00

76. Shrimp Tempura – fried to a light crisp in vegetable oil, changed daily. 8 pieces per order $13.00

Sushi chef Masa Endo

Sushi chef Masa Endo

Sushi chef Masa Endo

Sushi chef Masa Endo

Dinner for Two (gratuity $18.00) The sake and beer were complimentary as we were seated 15 minutes after our reservation time.

AOYAMA SUSHI – TORONTO – 2014 06 22

3. House Special Sashimi Plate – Assortment with quality and variety Serving 2 to 3 Seasonal Price $54.00

3. House Special Sashimi Plate – Assortment with quality and variety Serving 2 to 3 Seasonal Price $54.00

3. House Special Sashimi Plate – Assortment with quality and variety Serving 2 to 3 Seasonal Price $54.00

3. House Special Sashimi Plate – Assortment with quality and variety Serving 2 to 3 Seasonal Price $54.00

67. Unagi Kabayaki – Sweet Unagi (Eel) soaked and grilled in special barbecue sauce $21.00

67. Unagi Kabayaki – Sweet Unagi (Eel) soaked and grilled in special barbecue sauce $21.00

62. Gindara – A filet of tender black cod marinated overnight in our original sweet sauce $16.00

62. Gindara – A filet of tender black cod marinated overnight in our original sweet sauce $16.00

77. Vegetable Tempura – fried to a light crisp in vegetable oil, changed daily. A full dish

77. Vegetable Tempura – fried to a light crisp in vegetable oil, changed daily. A full dish

26. Futomaki – A thick roll packed with Eel, egg, cucumber and artificial crab 10 pieces per roll $13.00

26. Futomaki – A thick roll packed with Eel, egg, cucumber and artificial crab 10 pieces per roll $13.00

(We were taken for dinner on June 22, 2014 and were unable to obtain a copy of the bill.)

Skin + Bones Wine Bar – Brunch – Toronto – 2014 06 22

Tags

Benedict, Brisket, Buttermilk, Cava, Chantilly, chantilly cream, Cream, English, fried egg, hash, hollandaise, Jam, maple, Mimosa, Muffin, Mushroom, orange juice, Pancakes, Ploughman's Buffet, poached egg, porchetta, Potato, Pulled, Smoked, Smoked Brisket Hash, strawberry, Strawberry Jam

Mimosa – Cava and Orange Juice $7.00

Skin + Bones Wine Bar

Riverdale/Leslieville 980 Queen Street East Toronto Ontario M4M 1K1 +1-416-524-5209

(Lunch for three) +1 and I were taken to brunch by a friend and I did not see the bill.

$$$$ Wine Bar, Canadian, Gluten-Free Friendly,
Happy Hour, Farm-to-Table, Serves Alcohol

HOURS
Sun 10 am to 2 pm, 5 pm to 10 pm
Tue to Thu 5 pm to 11 pm
Fr and Sat 5 pm to 12 am

Twitter: @skinandbonesTO

Information e-mail: Skin + Bones

Skin + Bones Opentable Reservations

Skin + Bones Facebook Page

Mimosa – Cava and Orange Juice $7.00

Add the Ploughman’s Buffet to any brunch entrée for $3.00

Add the Ploughman’s Buffet to any brunch entrée for $3.00

Smoked Brisket Hash – Potato, Mushroom, Fried Egg $13.00

Smoked Brisket Hash – Potato, Mushroom, Fried Egg $13.00

Pulled Porchetta Benedict – Poached Egg, Hollandaise, English Muffin $15.00

Pulled Porchetta Benedict – Poached Egg, Hollandaise, English Muffin $15.00

Buttermilk Pancakes – Strawberry Jam, Chantilly Cream, Maple $12.00

Buttermilk Pancakes – Strawberry Jam, Chantilly Cream, Maple $12.00

Menu 2014 06 22

Menu 2014 06 22

Menu 2014 06 22

Menu 2014 06 22

Menu 2014 06 22

Farmer’s Daughter Eatery – Toronto – 2014 06 21

Tags

Blood Sausage, Croque Madame, eggs, Sausage

Croque Madame

Farmer’s Daughter Eatery

Junction Triangle 1588 Dupont Street Toronto Ontario M6P 3S6 +1-416-546-0626

$$ Burgers, Steakhouse

Twitter: @DupontDaughter

Croque Madame

Croque Madame

Eggs and Sausage

Eggs and Sausage

Motto – Fried Shrimp and Friendship

Mandatory Server tat

Menu 2014 06 21

Menu 2014 06 21