Bar Isabel – Toronto – 2015 03 16

16 Monday Mar 2015

Tags

6.5%, aji, aji Amarillo, Amarillo, Apple, Apple Mostarda, apples, Basque, Basque Cake, Bay, bay scallop, Blood, Blood Sausage, brown, Brown Butter, Butter, Cake, candied, candied orange, Chicken, chicken gizzard, cider, crafted, Cream, Cucumber, Cured, Cured Meat, de pollo, draught, draught cider, Dry, Dry Cider, Foie Gras, gizzard, Hazelnut, Heritage, Heritage apples, ice, Ice Cream, Meat, mollejas, mollejas de pollo, Morcilla, mostarda, Ontario, orange, persimmon, Plate, Raw, raw tuna, Rosemary, Salted, salted hazelnut, Sausage, Scallop, Seared, sherry, sherry cream, Smoked, Smoked Sweetbreads, sour, sour cream, Sweetbreads, Tiradito, Tuna, West Avenue

Seared foie gras, morcilla (blood sausage) and apple mostarda $32

Bar Isabel

Little Italy/Portugal Village 797 College Street Toronto Ontario M6G 1C7 -+1-416-532-2222

$$$ Spanish Tapas Late Night
Open every day 6:00 pm to 2:00 am

Co-Owners Grant van Gameren and Max Rimaldi,
Manager Guy Rawlings
Chef de Cuisine Nathan Young
Bar Tender Mike Webster

Twitter: @BarIsabel797
Twitter: @GrantvanGameren
Twitter: @guy_rawlings

Reservations must be made well in advance.
Important message
Thanks for your interest in Bar Isabel. We can accommodate parties of up to 10 people. To book a table of 7 or more please contact us directly via phone. We allot 2 hours and 15 minutes per seating but should you like more time at your table please call us and we will do our best to accommodate. If you can`t find a table online or by calling us directly, please note we always take walk ins at a small number of seats we hold at our bar.
Bar Isabel Bookenda Reservations

: 12 oz. West Avenue Heritage Dry Cider, 6.5% draught, crafted from 100% Ontario Heritage apples $8.50

: 12 oz. West Avenue Heritage Dry Cider, 6.5% draught, crafted from 100% Ontario Heritage apples $8.50

: Cured meat plate $16

: Cured meat plate $16

: Raw bay scallop tiradito, aji Amarillo, apple, cucumber $15

: Raw bay scallop tiradito, aji Amarillo, apple, cucumber $15

: Smoked sweetbreads, raw tuna, persimmon, brown butter $20

: Smoked sweetbreads, raw tuna, persimmon, brown butter $20

: Mollejas de pollo (chicken gizzards) (2 pcs.) $7

: Seared foie gras, morcilla (blood sausage) and apple mostarda $32

: Seared foie gras, morcilla (blood sausage) and apple mostarda $32

: Seared foie gras, morcilla (blood sausage) and apple mostarda $32

: Seared foie gras, morcilla (blood sausage) and apple mostarda $32

: Basque cake, sherry cream $9

: Basque cake, sherry cream $9

: Sour cream ice cream, salted hazelnut, candied orange, rosemary $8

: Sour cream ice cream, salted hazelnut, candied orange, rosemary $8

: The Menu 2015 03 16

: The Win e List 2015 03 16

: The Menu 2015 03 16

: The Menu 2015 03 16

: Dinner for two (gratuity $25.00)

Aoyama Sushi – Toronto – 2015 03 14 – Omakase Aoyama Dinner

14 Saturday Mar 2015

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Tags

appetizer, Banana fritters, Berkely, Black, Black Sesame, Butter, chef Endo, crab, Cream, creamy, creamy sesame dressing, Dobinmushi, dressing, edible gold flakes, Fluke, fresh Hirame, Fried, Garlic, garlic butter, Gold, gold flakes, Hamachi, herbs, hirame, ice, Ice Cream, Japanese, Japanese seaweed, King, King Crab, Lakes, Lobster, low sodium, maguro, mountain, mountain potatoes, mushrooms, Nigori, Off the menu, ponzu, Ponzu Sauce, Potatoes, rock, rock lobster, Sake, Salad, Salmon, Sashimi, sauce, Sautéed, Scallop, Seafood, Seasoned, Seaweed, sesame, Sho Chiku Bai, Shrimp, Silky Mild, sodium, Soup, specials, Spicy, Sushi, Tail, Takara Sake, Tempura, thinly cut, Tuna, unfiltered, Usuzukuri, Vegetable

Sushi – selection of the chef Endo’s most favoured sushi

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 are not up to date)

: Sho Chiku Bai Nigori unfiltered Sake Silky Mild USA 15% 375 ml Takara Sake Berkely CA

: Sho Chiku Bai Nigori unfiltered Sake Silky Mild USA 15% 375 ml Takara Sake Berkely CA

: Sho Chiku Bai Nigori unfiltered Sake Silky Mild USA 15% 375 ml Takara Sake Berkely CA

: Appetizer salad made with Japanese seaweed, mountain potatoes, king crab, creamy sesame dressing

: Usuzukuri – delicate thinly cut fresh Hirame (Fluke) sashimi, spicy seasoned Ponzu sauce

: Usuzukuri – delicate thinly cut fresh Hirame (Fluke) sashimi, spicy seasoned Ponzu sauce

: Usuzukuri – delicate thinly cut fresh Hirame (Fluke) sashimi, spicy seasoned Ponzu sauce

: Sashimi – salmon, maguro (tuna) with edible gold flakes, shrimp, hamachi

: Sashimi – salmon, maguro (tuna) with edible gold flakes, shrimp, hamachi

: Sashimi – salmon, maguro (tuna) with edible gold flakes, shrimp, hamachi

: Fried rock lobster tail, sautéed in house special low sodium garlic butter and herbs

: Fried rock lobster tail, sautéed in house special low sodium garlic butter and herbs

: Shrimp and vegetable tempura

: Shrimp and vegetable tempura

: Dobinmushi style seafood soup of shrimp, scallop and mushrooms

: Dobinmushi style seafood soup of shrimp, scallop and mushrooms

: Dobinmushi style seafood soup of shrimp, scallop and mushrooms

: Dobinmushi style seafood soup of shrimp, scallop and mushrooms

: Sushi – selection of the chef Endo’s most favoured sushi

: Sushi – selection of the chef Endo’s most favoured sushi

: Sushi – selection of the chef Endo’s most favoured sushi

: Sushi – selection of the chef Endo’s most favoured sushi

: Banana fritters and ice cream

: Banana fritters and ice cream

: Black sesame ice cream

: Black sesame ice cream

: Off the menu specials

: Omakase Menu $65.00 per person 2015 03 14

: Omakase dinner for two with Sake $170.63 (Gratuity $25.00)

Elegance Chinese Cuisine – Markham – 2015 03 11

11 Wednesday Mar 2015

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Tags

Assorted, assorted meats, Cake, Conpoy, crispy, Crystal, Deep, Deep Fried, Dumpling, egg white, egg white dumpling, fish, Fish Roe, Fried, Har Gau, Har Gow, Honey, honey sauce, leaf, Lotus, Lotus Leaf, Meat, Meats, Minced, minced meat, Pan Fried, Pork, Pork Dumpling, prawn, Prawn Dumpling, Ribs, rice, roe, sauce, Savoury, savoury triangle, Scallop, Seafood, Seafood Cake, Shrimp, Siu Mai, Siu Mei, Squid, Steamed, Sticky, Sticky Rice, triangle, Veal, veal ribs, Vegetable, Wrapped

#21 Ribs of veal with honey sauce L $3.00

Elegance Chinese Cuisine & Banquet

7130 Warden Avenue Building 20 Suite 106-110 Markham Ontario L3R 0M7 +1-905-948-1881

[Part of the Dragon Dynasty Group]
Chinese, Dim Sum Price per dish before 11:00 am is $3.00 (excluding XL dishes and special orders)

: Hot sauce [but I only wanted a single medium hot sauce]

: Our order at 10:26 a.m. means all dishes are $3.00 each

: #36 Pan-fried seafood cake L $3.00

: #36 Pan-fried seafood cake L $3.00

: #21 Ribs of veal with honey sauce L $3.00

: #21 Ribs of veal with honey sauce L $3.00

: #34 Crispy deep fried squid L $3.00

: #34 Crispy deep fried squid L $3.00

: #8 Sticky rice filled with assorted meats and conpoy wrapped and steamed in lotus leaf L $3.00

: #8 Sticky rice filled with assorted meats and conpoy wrapped and steamed in lotus leaf L $3.00

: #3 Siu Mai – pork dumpling with scallop & fish roe L $3.00

: #3 Siu Mai – pork dumpling with scallop & fish roe L $3.00

: #29 Pan fried minced meat and vegetable dumpling M $3.00

: #29 Pan fried minced meat and vegetable dumpling M $3.00

: #2 Har Gau – crystal prawn dumpling L $3.00

: #2 Har Gau – crystal prawn dumpling L $3.00

: #38 Shrimp wrapped with egg white dumpling L $3.00

: #38 Shrimp wrapped with egg white dumpling L $3.00

: # 31 Deep fried savoury triangle S $3.00

: # 31 Deep fried savoury triangle S $3.00

: Leftovers for takeaway to be reheated at home for supper

: Dim Sum Menu 2015 01 13

: Dim Sum Menu 2015 01 13

: Before 11:00 am all small, medium and large dishes are $3.00 each, After 11:00 am small $3.00; medium $4.20; large $5.20; extra large $6.80; special $7.80

Ten Restaurant – Mississauga – 2015 03 05

05 Thursday Mar 2015

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Tags

Andouille, Andouille sausage, artichoke, Banana, Beets, Berkshire, bone, bone marrow, Bread Selection, carrots, Cassis, Cerignola, cerignola olive, Chickpeas, chop, Citrus, compressed, Compressed head cheese, Crackers, Crostini, crushed, crushed peanut, dehydrated, di peppe, Duck, Duck Fat, duck fat carrots, eton mess, fermented, flatbread, foodieyu, grilled, grilled flatbread, head cheese, Herbes de Provence, House, house crackers, Hummus, HungryArtisan, Ice Cream, Lemon Curd, marrow, Moutarde au Cassis, Moutarde au Herbes de Provence, Mustard, Nicoise, Nicoise Olives, Olive, olives, outarde, pan sauce, peaches, Peanut, Peanuts, Pork, Pork Chop, Preserved, preserved peaches, Pretzel, Raspberry, Roasted, roasted beets, Salad, Salami, Sausage, sausage di peppe, sponge, Stewed, stewed chickpeas, sur les quais.mustards, Vanilla, venison, venison salami, yogurt

Berkshire pork chop, hummus, roasted preserved peaches, Nicoise olives, pan sauce

Ten Restaurant & Wine Bar

Port Credit 139 Lakeshore Road East Mississauga Ontario L5G 4V8 +1-905-271-0016

$$$ Wine Bar, Canadian Gluten-Free Friendly,
Happy Hour, Romantic, Late Night, Live Music,
Free Wi-Fi, BYOB, Outdoor Seating, Private Parties,
Takes Reservations, Serves Alcohol

Chef Nic Prong
Under Chef – Zachary Ibarz

Hours:
Monday and Tuesday: 11:00 am to 11:00 pm
Wednesday: 11:00 am to 12:00 am
Thursday: 11:00 am to 1:00 am
Friday: 11:00 am to 2:00 am
Saturday: 4:30 pm to 2:00 am
Sunday: 4:30 pm to 11:00 pm

Twitter: @tenrestaurant
Twitter: @NicCanCook

Ten Restaurant & Wine Bar website Reservations

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

: Thursdays $4.00 Coronas All day long!!! Live musical entertainment after 9:00 pm

: Compressed head cheese, Andouille sausage, venison salami, sausage di peppe, sur les quais mustards

: Compressed head cheese, Andouille sausage, venison salami, sausage di peppe, sur les quais mustards

: Compressed head cheese, Andouille sausage, venison salami, sausage di peppe, sur les quais mustards

: Roasted Bone Marrow on stewed chickpeas and duck fat carrots

: Roasted Bone Marrow on stewed chickpeas and duck fat carrots

: Bread Selection of: pretzel, house crackers, grilled flatbread, crostini

: Bread Selection of: pretzel, house crackers, grilled flatbread, crostini

: Salad of: roasted beets, artichoke, citrus, crushed peanut, Cerignola olive, yogurt

: Salad of: roasted beets, artichoke, citrus, crushed peanut, Cerignola olive, yogurt

: Sur Les Quais – Moutarde au Cassis from @HungryArtisan and @foodieyu – now in Toronto

: Sur Les Quais – Moutarde au Cassis from @HungryArtisan and @foodieyu – now in Toronto

: Sur Les Quais – Moutarde au Herbes de Provence from @HungryArtisan and @foodieyu – now in Toronto

: Sur Les Quais – Moutarde au Herbes de Provence from @HungryArtisan and @foodieyu – now in Toronto

: Berkshire pork chop, hummus, roasted preserved peaches, Nicoise olives, pan sauce

: Berkshire pork chop, hummus, roasted preserved peaches, Nicoise olives, pan sauce

: “Eton Mess” fermented banana ice cream lemon curd crushed peanuts vanilla sponge dehydrated raspberry

: “Eton Mess” fermented banana ice cream lemon curd crushed peanuts vanilla sponge dehydrated raspberry

: 2015 03 05 Dinner Menu

: 2015 03 05 From the Kitchen

: 2015 03 05 Afterwork Menu

: 2015 03 05 Ten at Ten Menu

: 2015 03 05 Dessert menu (Finish)

: Girls Just Want to Have Fun

: Girls Just Want to Have Fun

As our friend paid I did not see the cheque for dinner.

Bar Raval – Toronto – 2015 03 03

03 Tuesday Mar 2015

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Tags

A la Parilla, anchovies, Beer, Breakfast, Breakfast donuts, Breakfast Pintxos, Cheeks, chorizo, cider, coffee, Cortado, Crispy Jamon, croissant, décor, draught, Dulce de Leche, espagnole, Espelette Pepper, Fennel Pollen, Grant van Gameren, Honey, Jamon Trevelez, Octopus, olives, orange, Pig, Pig Cheeks, Pilsner Urquell, Pine Nut, Pintxos, Polvorone, Salchichon, Seville Marmalade, Smoked Bacalau, sweet & savoury, sweet potato, tapas, The Bar, Torta de Dehesa, tortilla, Tortilla espagnole

tapas from the counter $3, $4 and $5

Bar Raval

Little Italy/Portugal Village 505 College Street Toronto, Ontario M6G 1A4

$$ Tapas, Spanish no reservations No nightime seating

Owners:
Grant Van Gameren (Bar Isabel)
Mike Webster (Momofuku and Bar Isabel)
Robin Goodfellow (Ursa)
Chef: Grant Van Gameren
sous chefs Ryan Baddeley and Keenan Mcvey

Hours
Monday to Sunday 8:00 am to 2:00 am

Twitter: Bar Raval @bar_raval
Twitter: Chef Grant van Gameren @GrantvanGameren