Nota Bene – Toronto – 2015 11 28 – Dinner

28 Saturday Nov 2015

Tags

Anson Mills, Ball, Balsamic, balsamic vinegar, beurre, Black Truffle, Bloody Caesar, Boileau, boileau venison, bread, brussels sprouts, Butter, caper, Chicken, chicken broth, chili, Cod, Cream, dashi, dick, Fogo Island, Grits, Hazelnuts, house made, housemade, ice, Ice Cream, jackfruit, japchae, japchae noodles, Kabocha, matzo, matzo ball, Mushroom, mushrooms, noisette, Noodles, Oil, Olive, Olive Oil, Parmigiano, Pecan, pecan praline, Perigord, plancha, Praline, Pudding, Quebec, rojo, Shaved, Soup, spotted, Spotted Dick, Squash, Sticky, Sticky Toffee, toffee, Truffles, venison, Vinegar, White, wild, wild mushroom

matzo ball soup – chicken broth, parmigiano, shaved Perigord truffles $13

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
..

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

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

: BYOB (no corkage after 9 pm)

: matzo ball soup – chicken broth, parmigiano, shaved Perigord truffles $13

: matzo ball soup – chicken broth, parmigiano, shaved Perigord truffles $13

: japchae noodles – wild mushroom, dashi, shaved black truffle $19

: japchae noodles – wild mushroom, dashi, shaved black truffle $19

: venison sausage & pine mushroom salad – pickled green tomatoes, Kozlik’s mustard $17 (

: venison sausage & pine mushroom salad – pickled green tomatoes, Kozlik’s mustard $17 (

: Fogo Island cod “a la plancha” – Anson Mills white grits, caper beurre noisette $35

: Fogo Island cod “a la plancha” – Anson Mills white grits, caper beurre noisette $35

: Québec boileau venison – chili rojo mushrooms, Kabocha squash, Brussels sprouts, jackfruit, hazelnuts $39

: Québec boileau venison – chili rojo mushrooms, Kabocha squash, Brussels sprouts, jackfruit, hazelnuts $39

: sticky toffee pudding – pecan praline, spotted dick ice cream $12

: sticky toffee pudding – pecan praline, spotted dick ice cream $12

: 2015 11 28 The Dinner Menu

: 2015 11 28 The Dinner Menu

: 2015 09 25 The Dessert Menu/The Cheese Menu

: 2015 09 25 The Dessert Menu/The Cheese Menu

: 2015 09 25 The 4 to 7 Snack Menu

: 2015 09 25 The Cocktail Menu

: 2015 09 25 The Theatre Menu

: Dinner for two $194.24 (Gratuity $27.00))

Splendido – Toronto – 2015 11 26 – Alba White Truffle Dinner

26 Thursday Nov 2015

Posted by TFG in The Latest

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Tags

1982, 1988, 2013, Alba, albuferra, Alsace, Apple, artichoke, baguette, Beef, beef consommé, bone, bone marrow, bread, brioche, brown, Brown Butter, Butter, butter poached, Cauliflower, cauliflower purée, Caviar, champagne, chantecler, chantecler chicken, Chateau Ducru-Beaucaillou, Chawanmushi, Chef Victor Barry, Chicken, chili, chip, Chocolate, Cippolini, Consommé, cumin, epoisse, foam, Gewurztraminer, gnocchi, goat’s milk, Green, green apple, grilled, Jerusalem, Jerusalem artichoke tart, jus, Lafite, Lavender, lavender macaron, lime, Lobster, macaron, Maitake, maitake mushroom, marrow, Marshmallow, melted, melted epoisse, Mushroom, Nova Scotia, onion potato gnocchi, Parmigiano, Parmigiano-Reggiano, Paste, paté de fruits, pearl, pearl onion, Petit Fours, poached, Potato, Potato Chip, potato foam, purée British Columbia, Quail Egg, Reggiano, Roasted, Saint-Julien, sauce, sauce albuferra, sea buckthorn, sea urchin, Shaved, shaved maitake, Smoked, Split, split chicken jus, Tart, toasted almonds, toffee, unami, unami paste, Villa Wolf, White, White Chocolate, white chocolate sorbet, White Truffle, White Truffles, Yoghurt

[Splendido Restaurant will close on 31 December, 2015]

Splendido Restaurant

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

Victor Barry – Chef de Cuisine and Proprietor
Dru-Vaughan-Evans – Chef
Jef Lapointe – Sous Chef
Mark Redman – Pastry Chef
International, European $$$$

Hours: Tuesday to Saturday for dinner Sunday for Brunch

potato gnocchi – parmigiano reggiano

Twitter: @Splendido_TO
Twitter: Chef Victor Barry @ChefVBarry

Splendido Restaurant Reservations via OpenTable

Splendido Restaurant Facebook Page
Splendido Restaurant Instagram Page

: Alba White Truffles

: Alba White Truffles

: Complimentary corkage 1982 Chateau Ducru-Beaucaillou – Saint-Julien

: Complimentary corkage 2013 Villa Wolf Gewürztraminer

: Complimentary corkage 2013 Villa Wolf Gewürztraminer

: Complimentary corkage 1982 Chateau Ducru-Beaucaillou – Saint-Julien (The 1988 Lafite was back-up wine)

: Splendido décor

: Complimentary champagne

: Chef Victor Barry

: Chef Victor Barry

: white chocolate and Jerusalem artichoke tart

: white chocolate and Jerusalem artichoke tart

: smoked butter poached quail egg, caviar, brioche purée

: smoked butter poached quail egg, caviar, brioche purée

: British Columbia sea urchin – white truffle chawanmushi

: British Columbia sea urchin – white truffle chawanmushi

: roasted maitake mushroom – unami paste, shaved maitake, split chicken jus

: roasted maitake mushroom – unami paste, shaved maitake, split chicken jus

: butter poached Nova Scotia lobster – cauliflower purée, apple, toasted almonds

: butter poached Nova Scotia lobster – cauliflower purée, apple, toasted almonds

: roasted bone marrow – beef consommé, pearl onion

: roasted bone marrow – beef consommé, pearl onion

: roasted bone marrow – beef consommé, pearl onion

: roasted bone marrow – beef consommé, pearl onion

: potato gnocchi – parmigiano reggiano

: potato gnocchi – parmigiano reggiano

: poached chantecler chicken – potato foam, sauce albuferra, cippolini

: poached chantecler chicken – potato foam, sauce albuferra, cippolini

: poached chantecler chicken – potato foam, sauce albuferra, cippolini

: poached chantecler chicken – potato foam, sauce albuferra, cippolini

: poached chantecler chicken – potato foam, sauce albuferra, cippolini

: poached chantecler chicken – potato foam, sauce albuferra, cippolini

: melted epoisse – baguette (grilled bread)

: melted epoisse – baguette (grilled bread)

: Sea buckthorn toffee – goat’s milk yoghurt, white chocolate sorbet, shaved roasted white chocolate, cumin

: Sea buckthorn toffee – goat’s milk yoghurt, white chocolate sorbet, shaved roasted white chocolate, cumin

: Petit Fours – lavender macaron, brown butter marshmallow, chocolate lime chili potato chip, green apple paté de fruits

: Petit Fours – lavender macaron, brown butter marshmallow, chocolate lime chili potato chip, green apple paté de fruits

: 2015 11 26 Promo

: 2015 11 26

: 2015 11 26

: 2015 11 26

: Truffle Dinner for two $868.06 (gratuity $120.00)

Northern Dumpling Kitchen – Richmond Hill – 2015 11 19

19 Thursday Nov 2015

Posted by TFG in The Latest

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Tags

Diced Chicken, Dumplings, Hot and Sour, lamb, Leek, Moo Sho Pork, Noodles, Pork, Seafood, Shrimp, Sizzling Rice, Soup, Steamed, wraps

108. Steamed Lamb Dumplings $6.99

Northern Dumpling Kitchen

Richmond Hill 550 Highway 7 East Unit 52A Richmond Hill LB4 3Z4 +1-905-881-3818

Time Square Plaza
Northern Chinese, Chinese, Asian, No Home Delivery
Takeout, Dine-In No liquor, Cash only
HOURS Sunday to Monday 11 am to 12 am

: 404. Hot and Sour Soup & Noodle $5.50

: 404. Hot and Sour Soup & Noodle $5.50

: 605. Diced Chicken with Shrimp $8.99

: 605. Diced Chicken with Shrimp $8.99

: 725. Moo Sho Pork $7.99

: 725. Moo Sho Pork $7.99

: 108. Steamed Lamb Dumplings $6.99

: 108. Steamed Lamb Dumplings $6.99

: 124. Wraps (8) $2.99

: 124. Wraps (8) $2.99

: 135. Leek, Pork & Shrimp Dumplings $5.99

: 135. Leek, Pork & Shrimp Dumplings $5.99

: 706. Seafood with Sizzling Rice $11.99

: 706. Seafood with Sizzling Rice $11.99

: The Menu 2015 11 19

: The Menu 2015 11 19

: The Menu 2015 11 19

: Dinner for three $61.75 (Gratuity $7.00)

Omaw (Matt Blondin) – Toronto – 2015 11 14

14 Saturday Nov 2015

Posted by TFG in The Latest

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Tags

aged, aged wagyu, amaranth, Andouille, Andouille sausage, bacon, Beef, beef fat, blackened, bread, Buttermilk, cane, Capsicum, celery, Cheddar, cheesegulf, Chicken, Chicken Liver, chicken skins, chips, chow chow, coffee, Condensed, Corn, corn crust, creamed, creamed corn, dirty, dirty rice chips, English Bay, fat, Fried, Fried Chicken, fry, fry bread, Granville Island, Grits, Gulf Prawn, keylime, lime curd, liver, Malt, malt vinegar, meringue, Mushroom, mussels, Old Bay, Onion, onion tops, Pale Ale, Pea, pea relish, pimento, prawn, Puffed, relish, rice, Salad, Sausage, Short Ribs, Shrimp, skins, spice, tabascowedge, Toast, tops, vinaigrette, Vinegar, Wagyu, Wedge Salad, Yellow, yellow cheddar

fried chicken – wedge salad, buttermilk, bacon, tabasco $16

OMAW Restaurant

Trinity Bellwoods 88 Ossington Avenue Toronto Ontario M6J 2Z4 +1-416-477-5450

Tuesday to Saturday 6 pm to close
Owners: Matt Blondin, Adrian Niman, Brent McClenahan
Chef: Matt Blondin (Acadia, Momofuku Daishō)
Bar Manager: Alex Harber (Mercatto, Nota Bene, Momofuku Nikai)

Twitter: OMAW Restaurant (@TheFoodDudesTO)

OMAW Restaurant Reservations via Bookenda

Information e-mail: info@omaw.ca