Sidecar Bar and Grille – Toronto – 2016 03 13

13 Sunday Mar 2016

Tags

Ahi, Aioli, arugula, atlantic, avocado, Beans, Beef, bibb, braised, Butter, Carpaccio, cherry tomatoes, Citrus, citrus aioli, crisp, Dijon, dip, Egg, Fennel, Frites, Glaze, grano, Green, Honey, House bread, lamb, Lemon, Lettuce, mashed, matchstick, matchstick frites, olives, Onion, padano, Parmesan, Potato, red wine, Roasted, root, Salmon, sauce, seared.Ahi tuna.green beans, shank, swiss chard, Tart, tomato, Tuna, vegetables, vinaigrette, White Bean, wilted

Atlantic salmon honey dijon glaze, wilted Swiss chard, cherry tomato, crisp onion, butter sauce $20

Sidecar Bar & Grille

Little Italy 577 College Street ▪ Toronto ▪ +1-416-536-7000

Hours
Open 7 Days a Week for Dinner
5 pm to 10 pm – bar is open later for cocktails

Sunday to Wednesday SIDECAR offers a $25 prix fixe menu
Neighbourhood College Street / Little Italy
Nearest Major Intersection College Street / Bathurst Street
Payment Visa, MasterCard, AmEx, Bank Cards

Owners: Bill Sweete and Casey Bee

Twitter: Sidecar Bar & Grille @Sidecar_Toronto

Sidecar Bar & Grille Reservations via Opentable

Sidecar Bar & Grille Facebook Page

: House bread and white bean dip

: House bread and white bean dip

: Beef carpaccio citrus aioli, arugula, matchstick frites, grano, padano $12

: Beef carpaccio citrus aioli, arugula, matchstick frites, grano, padano $12

: Arugula & fennel cherry tomatoes, olives, parmesan, red wine vinaigrette $9

: Arugula & fennel cherry tomatoes, olives, parmesan, red wine vinaigrette $9

: Seared Ahi tuna green beans, egg, cherry tomato, olives, avocado, bibb lettuce $14

: Seared Ahi tuna green beans, egg, cherry tomato, olives, avocado, bibb lettuce $14

: Atlantic salmon honey dijon glaze, wilted Swiss chard, cherry tomato, crisp onion, butter sauce $20

: Atlantic salmon honey dijon glaze, wilted Swiss chard, cherry tomato, crisp onion, butter sauce $20

: Braised lamb shank mashed potato, roasted root vegetables $24

: Braised lamb shank mashed potato, roasted root vegetables $24

: Lemon tart $10

: Lemon tart $10

: The Menu 2016 03 13

: The Menu 2016 03 13

: The Menu 2016 03 13

: The Menu 2016 03 13

: The Wine List 2016 03 13

: Dinner for two $103.96 (Gratuity $13.56)

Nota Bene – Toronto – 2016 01 30 Winterlicious Dinner

30 Saturday Jan 2016

Posted by TFG in The Latest

≈ Leave a comment

Tags

Apple, apple cider, apple purée, B.C., Balsamic, Beef, binchōtan oil, bonnet, braised, braised kale, bread.Sicilian, Brownie, Bruce Peninsula, Brussels, brussels sprouts, Butterscotch, capers, Caramel, Charcuterie, chicken-fried, Chocolate, chop, Citrus, Cod, Coriander, Crumble, double, Espresso, Foie Gras, Fried, Fritters, Gelato, granola, grilled, housemade, lentils du Puys, Mary, Mayonnaise, milk mayo, mint, mushrooms, Mustard, mustard sauce;cod fritters, Olive Oil, olives, Parmigiano, pecan praline, Pistachio, Pommes Frites, Pork, Pulled, Quebec, red dandelion, Rib, rigatoni pasta, Rosemary, Salad, sambal, sauce, Scotch, scotch bonnet, Shaved, Short Rib, Smoked, Soya, spelt, Sprouts, Spy, Sturgeon, Tartare, tartare sauce;cod tongues, tempura bits;, Terrine, Thuet, tongues, Truffles, venison, Vinegar, Virgin Bloody, wakame, Whiskey, White Fish

Smoked white fish, wakame salad, citrus soya, coriander, binchōtan oil

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
General Manager – Laurie Hillesheim
Chef de Cuisine – Geoff O’Connor
Manager – Alanna Stuart
Manager – Jeffrey Somerville
Manager – Nick Baldassarre
Director of Special Events – Mel Payne

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.

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

: Thuet’s Spelt bread and Sicilian olives, olive oil, balsamic vinegar $4

: Thuet’s Spelt bread and Sicilian olives, olive oil, balsamic vinegar $4

: Charcuterie, tartare sauce; cod tongues, mustard sauce; and cod fritters, Scotch bonnet mayonnaise sauce

: Cod fritters, scotch bonnet mayonnaise sauce

: Cod tongues, mustard sauce

: Charcuterie, tartare sauce

: Smoked white fish, wakame salad, citrus soya, coriander, binchōtan oil

: Smoked white fish, wakame salad, citrus soya, coriander, binchōtan oil

: Smoked B.C. sturgeon, red dandelion, capers

: Smoked B.C. sturgeon, red dandelion, capers

: Quebec venison terrine, shaved foie gras, apple purée, pistachio granola

: Quebec venison terrine, shaved foie gras, apple purée, pistachio granola

: Pulled braised beef short rib, rigatoni pasta, Parmigiano, fried Brussels sprouts

: Pulled braised beef short rib, rigatoni pasta, Parmigiano, fried Brussels sprouts

: Pommes frites, milk mayo; brussels sprouts, sambal, mint, tempura bits; chicken-fried mushrooms $4.50 each

: Chicken-fried mushrooms $4.50

: Brussels sprouts, sambal, mint, tempura bits $4.50

: Pommes frites, milk mayo $4.50

: Rosemary-grilled pork rib chop, braised kale, lentils du Puys

: Rosemary-grilled pork rib chop, braised kale, lentils du Puys

: Double chocolate brownie, pecan praline, espresso carame

: Double chocolate brownie, pecan praline, espresso carame

: Bruce Peninsula spy apple crumble, apple cider gelato, whiskey butterscotch

: Bruce Peninsula spy apple crumble, apple cider gelato, whiskey butterscotch

: Housemade chocolate truffles

: Virgin Bloody Mary $5.00

: Winterlicious Dinner Menu 2016 01 30

: Winterlicious Lunch Menu 2016 01 30

: Artisanal Cheese 2016 01 30

: Dessert Menus 2016 01 30

: 4 to 7 Bar Snack Menu 2016 01 30

: Drink Menu 2016 01 30

: Valentine’s Day 2016 Menu 2016 02 13 & 14

: Dinner for two $128.26 (Gratuity $20.00) (Some of the dishes were complimentary)

The Chefs’ House – Toronto – 2015 11 02

02 Monday Nov 2015

Posted by TFG in The Latest

≈ Leave a comment

Tags

All Natural, baby octopus, Beau's, braised, Brewing Company, Butter, butternut squash, Cauliflower, celery, Cereal, Chantilly, Cheese, chick peas, Chicken, Chocolate, chorizo, ciabatta toast, citrus dressing, Condensed, crisp, Frites, ginger, goat cheese, greens, Honey, House bread, Kim Crawford, Marlborough, meringue, Milk, New Zealand, Octopus, olives, omelet, organic, pan seared, Plum, Potato, Pudding, Pumpkin Seeds, Roasted, sauce, Sauvignon Blanc, seed, sesame, soft grits, spiced, stout, Tom Green, tomato jam, tossed, Wild Rice, Yoghurt

Roasted Cauliflower, Celery, Goat Cheese, Pumpkin Seeds, Citrus Dressing

The Chefs’ House

St Lawrence Market/Old Town 215 King Street East Toronto Ontario M5A 1J9 +1-416-415-2260

Hours The Chefs’ House is open to the public for lunch and dinner, Monday to Friday.
Lunch: 11:30 a.m. to 1:30 p.m. Dinner: 6 p.m. with last seating at 8 p.m.
Final bar service will be: 1:15 pm at lunch and 9:15 pm at dinner

John Higgins, Director, Corporate Chef, George Brown Chef School
Oliver Li, CCC, Chef de Cuisine, The Chefs’ House, George Brown Chef School
Reservations are strongly recommended. Business casual dress code is in effect.
Wheelchair Accessible

Twitter: The Chefs’ House @thechefshouse
Twitter: John Higgins @haggisracer
Twitter: George Brown Collage

The Chefs’ House Opentable Reservations via Opentable

Information e-mail: chefshouse@georgebrown.ca

The Chefs’ House Facebook Page

: Beau’s All Natural Brewing Company (organic) Tom Green, Stout $6.50

: 2014 Sauvignon Blanc, Kim Crawford, Marlborough, New Zealand $7.00

: House bread and butter

: House bread and butter

: House bread and butter

: Braised Baby Octopus, Olives, Chick Peas, Ciabatta Toast

: Braised Baby Octopus, Olives, Chick Peas, Ciabatta Toast

: Roasted Cauliflower, Celery, Goat Cheese, Pumpkin Seeds, Citrus Dressing

: Roasted Cauliflower, Celery, Goat Cheese, Pumpkin Seeds, Citrus Dressing

: Roasted Cauliflower, Celery, Goat Cheese, Pumpkin Seeds, Citrus Dressing

: Roasted Cauliflower, Celery, Goat Cheese, Pumpkin Seeds, Citrus Dressing

: Pan seared Chicken, Soft Grits, Butternut Squash, Tomato Jam

: Pan seared Chicken, Soft Grits, Butternut Squash, Tomato Jam

: Chorizo, Potato & Cheese Omelet, tossed Greens or Frites

: Chorizo, Potato & Cheese Omelet, tossed Greens or Frites

: Honey & Ginger Roasted Plum, Yoghurt Sauce, Sesame Seed Meringue

: Honey & Ginger Roasted Plum, Yoghurt Sauce, Sesame Seed Meringue

: Spiced Chocolate Pudding, Crisp Wild Rice Cereal, Condensed Milk Chantilly

: Spiced Chocolate Pudding, Crisp Wild Rice Cereal, Condensed Milk Chantilly

: Newly renovated restaurant

: Newly renovated restaurant

: Newly renovated restaurant

: Pots and pans anyone?

: Student chefs and teachers [Oliver Li, Chef de Cuisine/Chef Adrian Rusyn, Chef Technologist]

: Student chefs [Ever present David Schwingenschloegl, Dining Room Technologist in background]

: Ever present David Schwingenschloegl, Dining Room Technologist

: Ever present David Schwingenschloegl, Dining Room Technologist

: 2015 11 02 Lunch menu

: 2015 11 02 Lunch menu

: 2015 11 02 Dinner menu

: 2015 11 02 Dinner menu

: Lunch for two $81.75 (including Gratuity $10.00)

The Cheese Boutique – Hall Of Fame – Toronto – 2015 10 28

28 Wednesday Oct 2015

Posted by TFG in The Latest

≈ Leave a comment

Tags

Alsatian, Anthony Walsh, Auricchio, bacon, BBQ duck, Bear Stew, Beer, Boston Lager, braised, Bymark, charlie burger, Cheddar, Cheese, Cheese Boutique, chef, cornbread, Cornish, crab, escargot, Fabbrica, Fogo Island, Game Hen, GBC, Ghost, Goat, Gourmandises, gumbo, John Higgins, Keith Froggett, lamb neck, Majestic Henry, Marc McEwan, Marc Thuet, Massimo Capra, Nadège Patisserie, Nadége Nourian, North 44, Octoberfest, Oliver Bonacini, One, Pacific sturgeon, Pecorino, Provolone, provolone picante, Ragout, Rebel IPA, Rebel Yell, red wine, ricotta gnudi, Samuel Adams, Scaramouche, spaetzle, Stratus, stuffed, sugo, The Chef's House, Thuet Bakery, Veal cheeks, Wine Program

Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

Cheese Boutique League Of Extraordinary Chefs

45 Ripley Avenue Toronto Ontario M6S 3P2 +1-416-762-6292

$$ Sandwiches/Subs, Deli Bakery, Delicatessen,no home delivery
takeout available, no dine-in,no bar, outdoor seating (benches)
Outdoor Seating, Farm-to-Table

hours
Monday to Friday 9 am to 7 pm
Saturday and Sunday 8 am to 6 pm

Twitter: Cheese Boutique @Cheese_Boutique
Twitter: Afrim Pristine @AfrimPristine

Cheese Boutique Facebook Page

Cheese Boutique Instagram Page

: Keith Froggett, Scaramouche – Seared cold smoked Pacific sturgeon

: Keith Froggett, Scaramouche – Seared cold smoked Pacific sturgeon

: Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

: Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

: Massimo Capra, International Chef – Stuffed Cornish Game Hen wrapped in bacon

: Massimo Capra, International Chef – Stuffed Cornish Game Hen wrapped in bacon

: Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

: Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

: Marc McEwan, North 44, Bymark, Fabbrica, One – Braised lamb neck sugo with ricotta gnudi and pecorino

: Marc McEwan, North 44, Bymark, Fabbrica, One – Braised lamb neck sugo with ricotta gnudi and pecorino

: John Higgins, GBC, The Chefs’ House – Veal cheeks braised in Stratus red wine with escargot ragout

: John Higgins, GBC, The Chefs’ House – Veal cheeks braised in Stratus red wine with escargot ragout

: Marc Thuet, Thuet Bakery – Bear Stew with Alsatian Spaetzle

: Marc Thuet, Thuet Bakery – Bear Stew with Alsatian Spaetzle

: Cheese Boutique cheeses – Majestic Henry, Rebel Yell, Ghost Goat Cheddar

: Cheese Boutique cheeses – Majestic Henry, Rebel Yell, Ghost Goat Cheddar

: Cheese Boutique cheeses – Majestic Henry, Rebel Yell, Ghost Goat Cheddar

: Cheese Boutique cheeses – Majestic Henry, Rebel Yell, Ghost Goat Cheddar

: Cheese Boutique Breads – A variety of breads including Sam Adams bread

: Cheese Boutique Breads – A variety of breads including Sam Adams bread

: Marc McEwan, North 44, Bymark, Fabbrica, One – Braised lamb neck sugo with ricotta gnudi and pecorino

: Marc McEwan, North 44, Bymark, Fabbrica, One – Braised lamb neck sugo with ricotta gnudi and pecorino

: Samuel Adams (Samueladams.com, @samueladamsca, #saminhand) Boston Lager, Rebel IPA, Octoberfest

: Samuel Adams (Samueladams.com, @samueladamsca, #saminhand) Boston Lager, Rebel IPA, Octoberfest

: Charlie Burger Wine Program (gbwineprogram.com, @charliesburgers)

: Charlie Burger Wine Program (gbwineprogram.com, @charliesburgers)

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Samuel Adams (Samueladams.com, @samueladamsca, Boston Lager, Rebel IPA, Octoberfest

: Charlie Burger Wine Program (gbwineprogram.com, @charliesburgers)

: Charlie Burger Wine Program (gbwineprogram.com, @charliesburgers)

: Samuel Adams (Samueladams.com, @samueladamsca, #saminhand) Boston Lager, Rebel IPA, Octoberfest

: Samuel Adams (Samueladams.com, @samueladamsca, #saminhand) Boston Lager, Rebel IPA, Octoberfest

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Getting ready

: Getting ready

: Getting ready

: Getting ready

: Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

: 7 year old Provolone Auricchio provolone picante

: 7 year old Provolone Auricchio provolone picante

: 7 year old Provolone Auricchio provolone picante

: Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

: Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

: Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

: Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

: Massimo Capra, International Chef

: Massimo Capra, International Chef

: Massimo Capra, International Chef

: Keith Froggett, Scaramouche

: John Higgins, GBC, The Chefs’ House

: Oliver Bonacini – Fogo Island crab

: Chef John Higgins and students from George Brown College, The Chefs’ House

: Marc McEwan, North 44, Bymark

: Marc McEwan, Fabbrica, One

: Marc McEwan, North 44, Bymark

: Marc McEwan, Fabbrica, One

: Keith Froggett , Scaramouche

: Anthony Walsh, Oliver Bonacini and Marc McEwan, North 44, Bymark, Fabbrica, One

: Anthony Walsh, Oliver Bonacini

: Marc McEwan, North 44, Bymark, Fabbrica, One

: Poster

: Menu

Valdez – Toronto – 2015 08 15 – Tapas Journey

15 Saturday Aug 2015

Posted by TFG in The Latest

≈ Leave a comment

Tags

aji, Barcelona, Beef, beef tongue, Beer, braised, capers, Chicken, Corn, corn tortilla, Cornmeal, crisp, Empanada, Estrella Damm, Ground beef, guacamole, La Reina, Latin spices, Lengua, Olive, peas, Potato, Smoked, Spices, tomato, tomatoes, Tongue, tortilla, urepa, Valdez Empanada, Veracruzana, white corn, white corn meal

Valdez Empanada – ground beef with potato. peas, Latin-inspired spices, tomato, cornmeal and aji

Valdez Restaurant

Fashion District 606 King Street West Toronto Ontario M5V 1M5 +1-416-363-8388

Latino street food with big bold flavours & tasty booze, tapas $$$
No Home Delivery No Takeout Serves Alcohol
Patio Seating Available WiFi Available
Rooftop patio with fantastic views of the city.
Steven Gonzalez Executive Chef & Partner

HOURS
Monday to Wednesday 5 p.m. to 10:30 p,m,
Thursday to Saturday 5 p.m. to 12 Midnight
Sunday closed

Twitter: Valdez Restaurant @ThevaldezTO
Twitter: Chef Steven Gonzalez @latino5spice

Valdez Restaurabt via Bookenda Reservations

Valdez Restaurant Facebook Page
Information e-mail: info@valdezrestaurant.com

: Estrella Damm Barcelona 4.6% ABV 500 ml. Estrella Damm Lager, brewed in Barcelona with 100% natural local Mediterranean ingredients since 1876. This highly refreshing lager brings the essence of the Mediterranean way of life to life. Perfect for people seeking something authentic and cultured, who love their passionate, relaxed, fun filled lives surrounded by friends, art and creativity. $2.40 CAD LCBO