Scaramouche – Toronto – 2016 04 02 – Dinner

02 Saturday Apr 2016

Tags

Basil, Beet Salad, Blood, blood orange, bread, bread crumbs, brioche, brown, Butter, caper, carrot purée, Cheese, Cherry, Chive, Chives, Coconut, Cod coquette, crispy, crust, Daily Soup, Fennel, fine olive oil, Foie Gras, frisée lettuce, Glaze, glazed, gnocchi, Goat, grapes, house made, Italian meringue, jelly, jus, lamb rack, Leek, leek and potato, Lemon, lemon cream, lime, Lobster, maple, maple jelly, meringue, Mustard, Myer lemon, natural jus, Nova Scotia, orange, parisienne, Parmesan, pecans, Pickled, pickled curry, pickled grapes, Potato, Purée, radicchio, Radish, Radishes, red onion, reduction, relish, runner beans, Sea Salt, shortbread, soft, Sorbet, sour, sour cherry, Spicy, spicy eggplant, swiss chard, Tarragon, Terrine, toasted, tomatoes, Vanilla, Veal, Walnut, whipped, wild mushrooms

Foie Gras Terrine Sea salt brioche, pickled grapes, maple jelly and sour cherry glaze. $28

Scaramouche Restaurant, Pasta Bar and Grill

Midtown One Benvenuto Place Toronto Ontario +1-416-961-8011

$$$$ French Romantic, Private Parties

hours of operation are:
Monday to Saturday, dinner only, from 5:30 p.m.
Closed Sundays, but Scaramouche can be rented for private functions.

Scaramouche is pleased to offer complimentary valet parking

Executive Chef Keith Froggett
Chef Carolyn Reid
Pastry Chefs: Dianne Louise and Nesreen Mrouch

: House made bread – three varieties

: House made bread – three varieties

: Cod coquette, basil Myer lemon purée, radish, chives, frisée lettuce

: Cod coquette, basil Myer lemon purée, radish, chives, frisée lettuce

: Daily soup leek and potato, Nova Scotia lobster (priced accordingly) ($16)

: Daily soup leek and potato, Nova Scotia lobster (priced accordingly) ($16)

: Daily soup leek and potato, Nova Scotia lobster (priced accordingly) ($16)

: House made bread – three varieties

: Beet Salad blood orange, fennel, soft whipped goat cheese, radicchio, red onion, fine olive oil blood orange reduction. $19

: Beet Salad blood orange, fennel, soft whipped goat cheese, radicchio, red onion, fine olive oil blood orange reduction. $19

: Spicy glazed pecans

: Spicy glazed pecans

: Foie Gras Terrine Sea salt brioche, pickled grapes, maple jelly and sour cherry glaze. $28

: Foie Gras Terrine Sea salt brioche, pickled grapes, maple jelly and sour cherry glaze. $28

: Veal Tarragon chive gnocchi parisienne, runner beans, radishes and wild mushrooms. Caper brown butter jus and crispy Parmesan. $42

: Veal Tarragon chive gnocchi parisienne, runner beans, radishes and wild mushrooms. Caper brown butter jus and crispy Parmesan. $42

: Lamb Rack with crispy mustard crust. Swiss chard, pickled curry cherry tomatoes and carrot puree. Spicy eggplant relish and toasted walnut bread crumbs. Natural jus. $48

: Lamb Rack with crispy mustard crust. Swiss chard, pickled curry cherry tomatoes and carrot puree. Spicy eggplant relish and toasted walnut bread crumbs. Natural jus. $48

: Lemon Meringue Lemon cream, Italian meringue, vanilla shortbread crust and coconut lime sorbet. $14

: Lemon Meringue Lemon cream, Italian meringue, vanilla shortbread crust and coconut lime sorbet. $14

: The Menu 2016 04 02

: The Menu 2016 04 02

: The Menu 2016 04 02

: The Menu 2016 04 02

: The Menu 2016 04 02

: The Menu 2016 04 02

: The Menu 2016 04 02

: The Menu 2016 04 02

: The Menu 2016 04 02

: Dinner for two $270.52 (Gratuity $40.00.00)

Alo Restaurant – Toronto – 2016 04 01

01 Friday Apr 2016

Posted by TFG in The Latest

≈ Leave a comment

Tags

aged, Asian, Basil, Beef, bergamot, bone marrow, Broccoli, Burgundy, Cara Cara, carrot, Cauliflower, Certgnola, Cheese Boutique, cheese course, clementine, coffee, Cucumber, Cured, Dulcey, Earl Grey, Egg yolk, Fennel, Foie Gras, Gallo, ginger, Hokkaido, Honey, House Butter, koshihikari, Kusshi, lemon balm, Lobster, morel, Muscovy duck, mushrooms, mussels, nasturtium, nori, Nova Scotia, Olive Oil, olives, orange, Oyster, Pain au lait, parsley, Pear, Pinenuts, Pistachio, Preserved Lemon, Provimi veal, Quail Egg, Quebec, ribeye, rice, rice cracker, Room temperature, Sake, Sashimi, Savoy Cabbage, sea buckthorn, Sea Scallop, sea urchin, Serrano ham, shallots, Shaved, Shimaaji, shiso, snails, Squash, Striped Horsemackerel, Sunchoke, swiss chard, Tardivo, Tartare, Tea, treviso, Turnip, Vanilla, watercress, Yuzu

Nova Scotia lobster, squash, turnip, savoy cabbage

Alo restaurant

163 Spadina Avenue, 3rd Floor Toronto Ontario M5V 2L6 416-260-2222

Hours:
Tuesday to Saturday from 5:30 pm

Bar Alo, the restaurant’s 20-seat section manned by John Bunner Tuesday to Saturday from 5 pm to 1 am

Executive chef Patrick Kriss
Sous chefs Nick Bentley, Matthew Betsch, John Bunner
Pastry chef Cori Murphy (ex-Canoe) @corilmurphy
General manager Amanda Bradley

alo restaurant
Hospitality ([hos-pi-tal-i-tee] Origin: French; Hospitalité; The quality or disposition of receiving and treating guests and strangers in a warm, friendly, generous way.
Alo [‘a.lo] Origin: Latin; Alui altum; To nourish, cherish, support, sustain, maintain and keep.
It is our intention to get back to the roots of hospitality. We want each and every guest to feel welcome in our home, and that home is ALO. A destination for classically prepared, meticulously thought out French food and service. This no-nonsense approach to fine dining with our combined experience working behind-the-scenes at some of the world’s best restaurants has led us to this point. We welcome you to ALO.

Twitter: Alo restaurant @AloRestaurant
Twitter: Patrick Kriss @Patrickkriss

Information e-mail: info@alorestaurant.com

Alo restaurant Reservations via Opentable.com

Alo restaurant Facebook Page

: Kusshi oyster, nasturtium minuet

: Kusshi oyster, nasturtium minuet

: Hokkaido sea urchin, rice cracker, shaved foie gras

: Hokkaido sea urchin, rice cracker, shaved foie gras

: Broccoli, preserved lemon, ginger

: Broccoli, preserved lemon, ginger

: Shimaaji, (Striped Horsemackerel) sashimi and tartare, cara cara orange, Tardivo, sake, yuzu, olive oil, shiso

: Shimaaji, (Striped Horsemackerel) sashimi and tartare, cara cara orange, Tardivo, sake, yuzu, olive oil, shiso

: Quebec foie gras, Asian pear, koshihikari rice, nori

: Quebec foie gras, Asian pear, koshihikari rice, nori

: Aged beef ribeye, bone marrow, watercress, shallots

: Aged beef ribeye, bone marrow, watercress, shallots

: Aged beef ribeye, bone marrow, watercress, shallots

: Aged beef ribeye, bone marrow, watercress, shallots

: Pain au lait

: Pain au lait

: Room temperature house butter

: All cutlery was placed on a china holder, never on the table itself

: Gallo mussels, pinenuts, basil, olive oil, serrano ham

: Gallo mussels, pinenuts, basil, olive oil, serrano ham

: Gallo mussels, pinenuts, basil, olive oil, serrano ham

: Gallo mussels, pinenuts, basil, olive oil, serrano ham

: Burgundy snails, morel mushrooms, parsley, quail egg

: Burgundy snails, morel mushrooms, parsley, quail egg

: Sea scallop, fennel, cucumber, cured egg yolk

: Sea scallop, fennel, cucumber, cured egg yolk

: Nova Scotia lobster, squash, turnip, savoy cabbage

: Nova Scotia lobster, squash, turnip, savoy cabbage

: Provimi veal, cauliflower, Swiss chard, Certgnola olives

: Provimi veal, cauliflower, Swiss chard, Certgnola olives

: Muscovy duck, treviso, cara cara orange, pistachio

: Muscovy duck, treviso, cara cara orange, pistachio

: The cheese course (cheese from The Cheese Boutique) warm nuts, apples

: The cheese course (cheese from The Cheese Boutique) warm nuts, apples

: sunchoke, honey, vanilla

: sunchoke, honey, vanilla

: Dulcey, coffee

: Dulcey, coffee

: Sea buckthorn, Earl Grey tea, bergamot

: Sea buckthorn, Earl Grey tea, bergamot

: Carrot, clementine, lemon balm

: Carrot, clementine, lemon balm

: The Menu 2016 04 01

: The Menu 2016 04 01

: Dinner for two with wine pairings $448.55 (Gratuity $70.00)

Pizzeria Libretto Danforth – Toronto – 2015 12 28

28 Monday Dec 2015

Posted by TFG in The Latest

≈ Leave a comment

Tags

aged, almond, arugula, Balsamic, balsamic vinegar, Basil, breads, bufala, Buttermilk, Calamari, Caramelized, chili, chili oil, cinnamon, Cremini, Espresso, espresso-cinnamon, Fried, gamay, Garlic, Gelato, gorgonzola, Herb, herb oil, House, House breads, house made, Libretto, Lunch Prix Fixe, mozzarella, mozzarella di bufala, Mushroom, Oil, Olive, Olive Oil, Onion, Pears, Pecorino, Pepper, piave, Red, red pepper, Roasted, roasted garlic, romesco sauce, Rosemary, Salad, Sausage, thyme, vinaigrette, Vinegar, Walnuts

House-made Sausage – caramelized onion, basil, mozzarella, chili oil $16.00

Pizzeria Libretto – Danforth

Greektown/The Danforth 550 Danforth Avenue Toronto Ontario M4K 1P7 +1-416-466-0400

$$ Italian, Pizza
Hours
Monday to Saturday 11:30 am to 11 pm & Sunday 4 pm to 11 pm

Twitter: Pizzeria Libretto @PizzaLibretto
Twitter: Chef Rocco Agostino @ChefRoccoTO

Pizzeria Libretto – Danforth Reservations via Opentable.com

: House breads, olive oil, balsamic vinegar, chili oil

: House breads, olive oil, balsamic vinegar, chili oil

: Arugula Salad – pears, roasted walnuts, aged piave, gamay vinaigrette (part of Lunch Prix Fixe) or $9.00

: Arugula Salad – pears, roasted walnuts, aged piave, gamay vinaigrette (part of Lunch Prix Fixe) or $9.00

: Buttermilk Fried Calamari – red pepper almond romesco sauce, Libretto herb oil $12.00

: Buttermilk Fried Calamari – red pepper almond romesco sauce, Libretto herb oil $12.00

: Cremini Mushroom – mozzarella di bufala. gorgonzola, roasted garlic, thyme, rosemary, pecorino (part of Lunch Prix Fixe + $5.00) or $17.00

: Cremini Mushroom – mozzarella di bufala. gorgonzola, roasted garlic, thyme, rosemary, pecorino (part of Lunch Prix Fixe + $5.00) or $17.00

: House-made Sausage – caramelized onion, basil, mozzarella, chili oil $16.00

: House-made Sausage – caramelized onion, basil, mozzarella, chili oil $16.00

: Gelato – one scoop – espresso-cinnamon gelato (part of Lunch Prix Fixe)

: Gelato – one scoop – espresso-cinnamon gelato (part of Lunch Prix Fixe)

: The Menu 2015 12 28

: The Menu 2015 12 28

: The Menu 2015 12 28

: The Menu 2015 12 28

: Lunch for two 65.76 (Gratuity $8.00)

Nota Bene – Toronto – 2015 09 25 – Lunch

25 Friday Sep 2015

Posted by TFG in The Latest

≈ Leave a comment

Tags

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))

The Red Tomato Pizza Pasta Wine Bar – Toronto – 2015 09 09

09 Wednesday Sep 2015

Posted by TFG in The Latest

≈ Leave a comment

Tags

Basil, Breast, Caramelized, caramelized fennel, confusion, Crackling, crimini, crispy, drizzle, Duck, Duck Breast, duck crackling, Enoki, Fennel, fresh mozzarella, fusion, Grana Padano, Green Onions, hoisin, House, King Oyster, Margherita, mozzarella, Mushroom, mushrooms, Olive Oil, Onions, peking, Pepper, pizza, Potato, Red, red wine, Roasted, Sausage, shitaki, spicy.bloody caesar.olives. hot, tomato, truffle oil, White, Yukon Gold

We were invited to the unveiling of the Red Tomato new menu.
We did not eat all of the five pizzas shown.

Fusion Confusion • Peking Duck Pizza – Roasted Duck Breast, Enoki & Shitaki Mushrooms, Fresh Mozzarella, Hoisin Drizzle With Green Onions, Crispy Duck Crackling

The Red Tomato Pizza Pasta Wine Bar

Entertainment District 321 King Street West Toronto Ontario M5V 1J5 +1 (416) 971-6626

Pie Tunes Party Wednesday September 9, 2015 “Pies to Try Pizza” (11″ Pies)
Italian No Home Delivery Takeout Available Patio Seating Available

Hours
Sunday to Monday 4:00 pm to 11:00 pm
Tuesday to Saturday 11:30 am to 2:30 pm, 4:00 pm to 12:00 am (Midnight)

Approximate cost
CAD $50 for two people
CAD $35 for Lunch Menu for two people
CAD $5 for a pint of beer

Twitter: The Red Tomato Pizza Pasta Wine Bar @RedTomatoResto
Twitter: Fred’s Not Here @FredsRTBar

The Red Tomato Pizza Pasta Wine Bar Reservations

The Red Tomato Pizza Pasta Wine Bar Facebook Page

: The Red Tomato menu and red wine

: Ice water in unique house glass

: House red wine

: Spicy Bloody Caesar with olives

: Hot pepper olive oil

: Fred Luk and Christine Bay (L & R)

: White – Mushroom King Oyster Mushrooms Enoki Shitaki Crimini Caramelized Onions Mozzarella Truffle Oil

: White – Mushroom King Oyster Mushrooms Enoki Shitaki Crimini Caramelized Onions Mozzarella Truffle Oil

: Red • Sausage – Mozzarella, Tomato, Caramelized Fenne

: Red • Sausage – Mozzarella, Tomato, Caramelized Fenne

: Red • Margherita – Tomato, Basil, Fresh Mozzarella

: Red • Margherita – Tomato, Basil, Fresh Mozzarella

: White • Potato – Yukon Gold Potato, Caramelized Onions & Fennel, Grana Padano, Fresh Mozzarella

: White • Potato – Yukon Gold Potato, Caramelized Onions & Fennel, Grana Padano, Fresh Mozzarella

: Fusion Confusion • Peking Duck Pizza – Roasted Duck Breast, Enoki & Shitaki Mushrooms, Fresh Mozzarella, Hoisin Drizzle With Green Onions, Crispy Duck Crackling

: Fusion Confusion • Peking Duck Pizza – Roasted Duck Breast, Enoki & Shitaki Mushrooms, Fresh Mozzarella, Hoisin Drizzle With Green Onions, Crispy Duck Crackling