Sid’s Deli – Toronto – 2015 09 29

29 Tuesday Sep 2015

Tags

bread, chopped liver, Coleslaw, Combo, Dill, Doug Hibberd, French's, Fries, hand-cut, lean meat, Meat, Mustard, Onion, Pastrami, Salad, Sandwich, tomato

Pastrami Sandwich $9.75 (Make any sandwich a combo, and it comes with a full dill & coleslaw salad. We chose fries, and coleslaw $4.00 Hand-cut meat $0.85 Lean meat $0.75

[JUDGEMENT RESERVED]

Sid’s Deli

Grange Park 160 McCaul Street Toronto Ontario M5T 1W4 +1 (416) 260-5156

Deli
Hours: Sunday to Saturday 7 am to 7 pm
No Home Delivery Takeout Available Dine-In Available Serves Alcohol Continue reading →

Elegance Chinese Cuisine – Markham – 2015 09 27

27 Sunday Sep 2015

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Tags

assorted meats, baked, Ball, BBQ, Black, Black Sesame, Cake, Chinese, Conpoy, crystal prawn, Deep, Deep Fried, Dumpling, Fish Roe, Fried, Har Gau, leaf, Lotus, Lotus Leaf, Meats, mushrooms, Pan Fried, Pea, Pork, Pork Dumpling, Pork Puffs, prawn, puffs, rice, Sausage, Savoury, Scallop, Seafood, sesame, Siu Mai, Snow, sprout, Steamed, Sticky, Sticky Rice, triangle, Turnip, Turnip Cake, XO Sauce

[Part of the Dragon Dynasty Group]

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

Elegance Chinese Cuisine & Banquet

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

Chinese, Dim Sum

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

: #2 Har Gau – crystal prawn dumpling 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

: #5 Snow Pea Sprout Dumpling – with assorted mushrooms L $3.00

: #5 Snow Pea Sprout Dumpling – with assorted mushrooms 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

: #36 Pan fried seafood cake L $3.00

: #36 Pan fried seafood cake L $3.00

: #33 Pan Fried Turnip Cake – with Chinese sausage and XO sauce M $3.00

: #33 Pan Fried Turnip Cake – with Chinese sausage and XO sauce M $3.00

: #31 Deep fried savoury triangle S $3.00

: #31 Deep fried savoury triangle S $3.00

: #26 Baked BBQ pork puffs M $3.00

: #26 Baked BBQ pork puffs M $3.00

: #62 Deep fried black sesame ball M $3.00

: #62 Deep fried black sesame ball M $3.00

: 2015 09 27 The Dim Sum Menu [Before 11:00 am (10:45 am Saturdays and Sundays) 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

: Specials

: The Business Card

: Dim Sum Brunch for two $33.22 (Gratuity $5.00) 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

Nota Bene – Toronto – 2015 09 25 – Lunch

25 Friday Sep 2015

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Alsace, Apricots, Balsamic, Basil, battered, Beer, blueberries, bread, burrata, Butter, Calamari, Cheese, chilies, chips, compote, curd, English-style, field, fish, fish n’ chips.fish and chips, Freskiw Farm, Fried, Gelato, Gewurztraminer, Goat, Halibut, heirloom, house made, Lemon, Lemon Curd, lemon gelato, Malt, Moscatel, mushrooms, Niagara, Niagara apricots, Oil, Olive, Olive Oil, peaches, Pickled, Prosciuttini, Pugliese, Quebec, rhubarb, Roasted, Salad, sauce, Sea Scallops, Seafood, Shrimp, strawberry, Tartar, tomato, Tradition, Vinegar, wild, Willy Gisselbrecht

Seafood salad – wild sea scallops, calamari, pickled shrimp, lemon, chilies, basil $24

Nota Bene Restaurant/Cafe

Entertainment District 180 Queen Street West Toronto Ontario M5V 3X3 +1-416 977 6400

Canadian $$$ Late Night, BYOB, Farm-to-Table

Owner/Executive Chef- David Lee
Chef de Cuisine- Geoff O’Connor
General Manager Laurie Hillesheim

Hours
Monday to Friday 11:30 am to 2:00 am
Saturday 5:00 pm to 2:00 am

Nota Bene does allow guest to bring their own wine.
A corkage charge of $35 will apply to every bottle up to 750ml.
Nota Bene is also offering free corkage for reservations made Monday through Saturday after 9 pm or later.

Twitter: Nota Bene Restaurant/Cafe @NotaBeneToronto

Nota Bene Restaurant/Cafe Reservations via Opentable

Nota Bene Restaurant/Cafe Facebook Page

Nota Bene Restaurant/Cafe Instagram Page

: Willy Gisselbrecht Gewürztraminer 2012 Tradition Alsace 13% Alc./Vol.

: Willy Gisselbrecht Gewürztraminer 2012 Tradition Alsace 13% Alc./Vol.

: Willy Gisselbrecht Gewürztraminer 2012 Tradition Alsace 13% Alc./Vol.

: Willy Gisselbrecht Gewürztraminer 2012 Tradition Alsace 13% Alc./Vol.

: House made bread – olive oil, balsamic vinegar and butter

: House made bread – olive oil, balsamic vinegar and butter

: Roasted Niagara peaches – Quebec goat’s cheese, prosciuttini, balsamic, olive oil $14

: Roasted Niagara peaches – Quebec goat’s cheese, prosciuttini, balsamic, olive oil $14

: Heirloom tomato salad – burrata Pugliese, Moscatel vinegar $15

: Heirloom tomato salad – burrata Pugliese, Moscatel vinegar $15

: Fish N’ Chips English-style – beer battered halibut, tartar sauce, malt vinegar $25

: Fish N’ Chips English-style – beer battered halibut, tartar sauce, malt vinegar $25

: Seafood salad – wild sea scallops, calamari, pickled shrimp, lemon, chilies, basil $24

: Seafood salad – wild sea scallops, calamari, pickled shrimp, lemon, chilies, basil $24

: Seafood salad – wild sea scallops, calamari, pickled shrimp, lemon, chilies, basil $24

: Seafood salad – wild sea scallops, calamari, pickled shrimp, lemon, chilies, basil $24

: Fried mushrooms (complimentary)

: Fried mushrooms (complimentary)

: Niagara strawberry gelato – field rhubarb compôte $10

: Niagara strawberry gelato – field rhubarb compôte $10

: Freskiw farm wild blueberries – lemon curd, lemon gelato, Niagara apricots $12

: Freskiw farm wild blueberries – lemon curd, lemon gelato, Niagara apricots $12

: 2015 09 25 The Lunch Menu

: 2015 09 25 The Lunch Menu

: 2015 09 25 The Lunch Cheese Menu

: 2015 09 25 The Lunch Dessert Menu

: 2015 09 25 The Dinner Menu

: 2015 09 25 The Dinner Menu

: 2015 09 25 The Dinner Cheese Menu

: 2015 09 25 The Dinner Dessert Menu

: 2015 09 25 The 4 to 7 Snack Menu

: 2015 09 25 The Cocktail Menu

: 2015 09 08 The September Postcard

: 2015 09 08 The September Postcard

: Lunch for three $140.12 (Gratuity $22.00))

Café Boulud – Toronto – 2015 09 19 – Brunch II (People Images)

23 Wednesday Sep 2015

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Café Boulud Toronto

Yorkville 60 Yorkville Avenue Second Floor Toronto Ontario M4W 0A4, Canada +1-416-963-6000

$$$$ French, Mediterranean Romantic, Private Parties, Farm-to-Table

From Langdon Hall
Jason Bangerter, Chef
Darnell Gregg, sous chef
Rachel Nicholson, pastry chef

From Café Boulud
Daniel Boulud, chef
Joyce Wong, pastry chef
Sylvain Assié, chef de cuisine,
Balthazar Pellissier, general manager
Jennifer Dewasha, sous chef
Drew Walker, sommelier

Twitter: Café Boulud Toronto @CafeBouludTO
Twitter: Chef Daniel Boulud @danielboulud
Twitter: @FSToronto Hotel
Twitter: Langdon Hall Chef Jason Bangerter @chefbangerter
Twitter: Norman Hardie Winery @normhardie
Twitter: Cheese BouTweet @Cheese_Boutique

Café Boulud Opentable Reservations

: Darnell Gregg, sous chef Langdon Hall Matthew Duffy Sous Chef Cafe Boulud

: Jason Bangerter, Chef Langdon Hall Darnell Gregg, sous chef Langdon Hall Matthew Duffy Sous Chef Cafe Boulud Daniel Boulud, Chef Cafe Boulud

: Darnell Gregg, sous chef Langdon Hall Matthew Duffy Sous Chef Cafe Boulud

: Darnell Gregg, sous chef Langdon Hall Matthew Duffy Sous Chef Cafe Boulud

: Daniel Boulud, Chef Cafe Boulud Jason Bangerter, Chef Langdon Hall

: Daniel Boulud, Chef Cafe Boulud Jason Bangerter, Chef Langdon Hall

: Daniel Boulud, Chef Cafe Boulud Jason Bangerter, Chef Langdon Hall

: Daniel Boulud, Chef Cafe Boulud Jason Bangerter, Chef Langdon Hall

: Jason Bangerter, Chef Langdon Hall

: Jason Bangerter, Chef Langdon Hall Daniel Boulud, Chef Cafe Boulud

: Jason Bangerter, Chef Langdon Hall

: Daniel Boulud, Chef Cafe Boulud

: Café Boulud

: Café Boulud

: Café Boulud

: Some of the pots and pans

: Front of the House Staff Café Boulud

: Front of the House Staff Café Boulud

: Balthazar Pellissier, General Manager Cafe Boulud

: Balthazar Pellissier, General Manager Cafe Boulud

: Balthazar Pellissier, General Manager Cafe Boulud

: Balthazar Pellissier, General Manager Cafe Boulud

: Bill Milne

: Bill Milne

: Bill Milne

: Daniel Boulud, Chef Cafe Boulud

: Sylvain Assié, chef de cuisine, Cafe Boulud

: Sylvain Assié, chef de cuisine, Cafe Boulud

: Sylvain Assié, chef de cuisine, Cafe Boulud

: Sylvain Assié, chef de cuisine, Cafe Boulud

: Halla Rafati, Four Seasons Toronto PR Director

: Halla Rafati, Four Seasons Toronto PR Director

: Sylvain Assié, chef de cuisine, Cafe Boulud Halla Rafati, Four Seasons Toronto PR Director

: Norman Hardie, owner/winemaker, Norman Hardie Winery

: Norman Hardie, owner/winemaker, Norman Hardie Winery

: Norman Hardie, owner/winemaker, Norman Hardie Winery

: Norman Hardie, owner/winemaker, Norman Hardie Winery

: Daniel Boulud, Chef Cafe Boulud

: Daniel Boulud, Chef Cafe Boulud

: Daniel Boulud, Chef Cafe Boulud

: Daniel Boulud, Chef Cafe Boulud

: Daniel Boulud, Chef Cafe Boulud

: Daniel Boulud, Chef Cafe Boulud

: Daniel Boulud, Chef Cafe Boulud

: Daniel Boulud, Chef Cafe Boulud Bill Bennett owner of Langdon Hall

: Daniel Boulud, Chef Cafe Boulud

: Daniel Boulud, Chef Cafe Boulud

: Daniel Boulud, Chef Cafe Boulud

: Daniel Boulud, Chef Cafe Boulud

: Jason Bangerter, Chef Langdon Hall

: Jason Bangerter, Chef Langdon Hall

: Jason Bangerter, Chef Langdon Hall

: Jason Bangerter, Chef Langdon Hall

: Daniel Boulud, Chef Cafe Boulud

: Daniel Boulud, Chef Cafe Boulud

: Daniel Boulud, Chef Cafe Boulud

: Daniel Boulud, Chef Cafe Boulud

: Daniel Boulud, Chef Cafe Boulud

: Jason Bangerter, Chef Langdon Hall

: Bill Bennett owner of Langdon Hall

: Mary Beaton owner of Langdon Hall

: Sylvain Assié, chef de cuisine, Cafe Boulud Halla Rafati, Four Seasons Toronto PR Director

: Bill Bennett owner of Langdon Hall

: Jason Bangerter, Chef Langdon Hall Daniel Boulud, Chef Cafe Boulud

: Jason Bangerter, Chef Langdon Hall Daniel Boulud, Chef Cafe Boulud

: Norman Hardie, owner/winemaker, Norman Hardie Winery Daniel Boulud, Chef Cafe Boulud Jason Bangerter, Chef Langdon Hall Sylvain Assié, chef de cuisine, Cafe Boulud

: Norman Hardie, owner/winemaker, Norman Hardie Winery Daniel Boulud, Chef Cafe Boulud Jason Bangerter, Chef Langdon Hall Sylvain Assié, chef de cuisine, Cafe Boulud

: Norman Hardie, owner/winemaker, Norman Hardie Winery Daniel Boulud, Chef Cafe Boulud Jason Bangerter, Chef Langdon Hall Sylvain Assié, chef de cuisine, Cafe Boulud

: Norman Hardie, owner/winemaker, Norman Hardie Winery Daniel Boulud, Chef Cafe Boulud Jason Bangerter, Chef Langdon Hall Sylvain Assié, chef de cuisine, Cafe Boulud

: Daniel Boulud, Chef Cafe Boulud Norman Hardie, owner/winemaker, Norman Hardie Winery Jason Bangerter, Chef Langdon Hall

: Daniel Boulud, Chef Cafe Boulud Norman Hardie, owner/winemaker, Norman Hardie Winery Jason Bangerter, Chef Langdon Hall

: Daniel Boulud, Chef Cafe Boulud Norman Hardie, owner/winemaker, Norman Hardie Winery Jason Bangerter, Chef Langdon Hall Sylvain Assié, chef de cuisine, Cafe Boulud

: Daniel Boulud, Chef Cafe Boulud Norman Hardie, owner/winemaker, Norman Hardie Winery Jason Bangerter, Chef Langdon Hall Sylvain Assié, chef de cuisine, Cafe Boulud

: Daniel Boulud, Chef Cafe Boulud Norman Hardie, owner/winemaker, Norman Hardie Winery Jason Bangerter, Chef Langdon Hall Sylvain Assié, chef de cuisine, Cafe Boulud

: Daniel Boulud, Chef Cafe Boulud Norman Hardie, owner/winemaker, Norman Hardie Winery Jason Bangerter, Chef Langdon Hall Sylvain Assié, chef de cuisine, Cafe Boulud

: Daniel Boulud, Chef Cafe Boulud Norman Hardie, owner/winemaker, Norman Hardie Winery Jason Bangerter, Chef Langdon Hall

: Daniel Boulud, Chef Cafe Boulud Norman Hardie, owner/winemaker, Norman Hardie Winery

: Jason Bangerter, Chef Langdon Hall

: Daniel Boulud, Chef Cafe Boulud

Café Boulud – Toronto – 2015 09 20 – Bangerter Brunch

19 Saturday Sep 2015

Posted by TFG in The Latest

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Tags

Aioli, Apple, apple chutney, apple gelée, Bellini, Bench, Blanc, Boudin, brioche, brittle, Brunch, buckthorn, Butter, Café Boulud, celery, Chanterelles, Cheese, Cheese Boutique, Chef Daniel Boulud, Chicken Liver, Chocolate, chutney, Coconut, coconut sorbet, coffee, comfort cream, cranberries, Crème, creme fraiche, dip, Duck, en croute, eweda cru, Fennel, Fennel Pollen, feuillantine, Foie Gras, Fraîche, Fruit, Garlic, Gelato, gelée, Goat Cheddar, Golden, Goose, Hall lavender, Hazelnuts, Hen, Heritage, Heritage Hen, homard, honey.buttery shortbread, horseradish;Boudin Blanc, House bread, jus roti, Langdon, Late Harvest, Leg, Leg Presse, Lobster, madeleines, Market, Niagara, Niagara Peninsula, Norman Hardie, NV Champagne, Ontario, Oyster, Parfait, Pâté, Pâté en croûte, peach, Perrier-Jouet, pineapple, Pinot Noir, pollen, Praline, presse, Profiteroles, Raisins, Riesling, rillettes, Roasted, rotisserie, rum-caramel, Sea, sea buckthorn, signature, Sorbet, St. Simon, Stone, stone fruit, sweet, toasted, Toasted Brioche, Trout, Twenty Mile, Two Sisters, unfiltered, vegetables, VQA

Heritage Hen Leg Presse – chanterelles, stone fruit, jus roti

Café Boulud Toronto

Yorkville 60 Yorkville Avenue Second Floor Toronto Ontario M4W 0A4, Canada +1-416-963-6000

$$$$ French, Mediterranean Romantic, Private Parties, Farm-to-Table

From Langdon Hall
Jason Bangerter, Chef
Darnell Gregg, sous chef
Rachel Nicholson, pastry chef

From Café Boulud
Daniel Boulud, chef
Joyce Wong, pastry chef
Sylvain Assié, chef de cuisine,
Balthazar Pellissier, general manager
Jennifer Dewasha, sous chef
Drew Walker, sommelier