Nota Bene – Toronto – 2016 01 30 Winterlicious Dinner

30 Saturday Jan 2016

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)

Nota Bene – Toronto – 2015 11 28 – Dinner

28 Saturday Nov 2015

Posted by TFG in The Latest

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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))

Nota Bene – Toronto – 2015 10 17 – Dinner

17 Saturday Oct 2015

Posted by TFG in The Latest

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Tags

Alsace, Balsamic, balsamic vinegar, bone marrow, bread, brioche, Brussels, brussels sprouts, Butter, chili-lime, chimichurri, Cote De Boeuf, Cucumber, Cumbrae, Cumbrae Farms, Cuvée Laurence, Domaine, Domaine Weinbach, Dry-Aged, dust, Farms, Foie Gras, France, Fried, Fritters, Gewürtraminer, Gewurztraminer, house made, jelly, kimchi, kimchi yogurt, ocean, ocean trout, Olive Oil, Onion Rings, Pecan, Pickled, pickled cucumber, Plums, poached, Praline, prune, Quebec, ribsteak, Roasted, Salt Cod, Sashimi, sauce, scotch bonnet, Shaved, Sprouts, Tasmanian, toasted, Trout, Weinbach, yogurt

Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

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

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

: Domaine Weinbach France – Alsace Cuvée Laurence Gewurztraminer 2011 $59.00 BYOB

: Domaine Weinbach France – Alsace Cuvée Laurence Gewurztraminer 2011 $59.00 BYOB

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

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

: For the table Salt Cod Fritters + scotch bonnet sauce $8

: For the table Salt Cod Fritters + scotch bonnet sauce $8

: Tasmanian Ocean Trout Sashimi – fried Brussels sprouts, kimchi yogurt, pickled cucumber $17

: Tasmanian Ocean Trout Sashimi – fried Brussels sprouts, kimchi yogurt, pickled cucumber $17

: Québec Foie Gras – poached prune plums, toasted brioche, pecan praline, balsamic jelly $24

: Québec Foie Gras – poached prune plums, toasted brioche, pecan praline, balsamic jelly $24

: Québec Foie Gras – poached prune plums, toasted brioche, pecan praline, balsamic jelly $24

: Québec Foie Gras – poached prune plums, toasted brioche, pecan praline, balsamic jelly $24

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Shaved Onion Rings (without chili-lime dust) $8 per side

: Shaved Onion Rings (without chili-lime dust) $8 per side

: 2015 10 17 The Dinner Menu

: 2015 10 17 The Dinner Menu

: Dinner for two $250.83 (Gratuity $35.00))

Linda Modern Thai – Toronto – 2015 01 30 – Winterlicious Lunch

30 Friday Jan 2015

Posted by TFG in The Latest

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Tags

bananas, Beef, beef stock, brussels sprouts, Chicken, chicken breast, Coconut, Cream, curry, Curry Chicken, Deep Fried, Dried Shrimp, Fresh, Gluay Tod, Glutinous, Golden, Hazelnuts, Het Sot, Honey, Hot and Sour, house made, Khao Niaow, Khao Sol, Ma Muang, Mango, massaman curry, Mushroom, Noodle Soup, Pilsner, Premium, rice, Roasted, Seeds, sesame, sesame seeds, signature blend, Soup, Steam Whistle, Sticky Rice, sweet pandan, Thai Curry, Tom Yum, tom yum soup, vegetables, Vegetarian, Warm Winter Salad, White, yellow curry

Golden Curry Chicken – chicken breast, vegetables, signature blend of yellow&massaman curries $13

Linda Modern Thia

North Toronto 11 Karl Fraser Road Toronto, ON M3C 1P8 +1-416-642-3866

$$$ Thai, Romantic, alcohol

Hours
Monday to Thursday 11:30 am to 3:00 pm 4:30 pm to 10:00 pm
Friday 11:30 am to 3:00 pm 4:30 pm to 11:00 pm
Saturday 11:00 am to 3:00 pm 4:30 pm to 11:00 pm
Sunday 11:00 am to 3:00 pm 4:30 pm to 10:00 pm
Closed every day from 3:00 pm to 4:30 pm

Twitter: Linda Modern Thia @LindaModernThai

Linda Modern Thia Opentable Reservations

Linda Modern Thia Facebook Page

: Steam Whistle Premium Pilsner Pint (20 oz.) $8

: Linda Modern Thai Restaurant interior décor

: Warm Winter Salad – crispy Brussels sprouts, hazelnuts, dried shrimp $8

: Warm Winter Salad – crispy Brussels sprouts, hazelnuts, dried shrimp $8

: Tom Yum Het Sot (hot & sour mushroom soup) – house-made vegetarian version of tom yum soup $7

: Tom Yum Het Sot (hot & sour mushroom soup) – house-made vegetarian version of tom yum soup $7

: Golden Curry Chicken – chicken breast, vegetables, signature blend of yellow&massaman curries $13

: Golden Curry Chicken – chicken breast, vegetables, signature blend of yellow&massaman curries $13

: Khao Sol (northern thai curry noodle soup) with beef in beef stock $13

: Khao Sol (northern thai curry noodle soup) with beef in beef stock $13

: Khao Sol (northern thai curry noodle soup) with beef in beef stock $13

: Khao Sol (northern thai curry noodle soup) with beef in beef stock $13

: Gluay Tod (deep-fried bananas) topped with honey & roasted sesame seeds $5

: Gluay Tod (deep-fried bananas) topped with honey & roasted sesame seeds $5

: Khao Niaow Ma Muang (mango sticky rice) – fresh mangoes white glutinous rice, sweet pandan coconut cream $6

: Khao Niaow Ma Muang (mango sticky rice) – fresh mangoes white glutinous rice, sweet pandan coconut cream $6

: 2015 01 30 The Menu

: 2015 01 30 The Menu

: 2015 01 30 The Menu

: 2015 01 30 The Menu

: 2015 01 30 The Menu

: 2015 01 30 The Menu

: Lunch for two (Winterlicious $18.00 per person) (Gratuity $8.00)

Le Paradis Brasserie Bistro – Toronto – 2014 05 31

31 Saturday May 2014

Posted by TFG in The Latest

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Tags

Alsace, Assiette, bacon, bresaola, brussels sprouts, Calf’s liver, Carottes, carrots, Charcuterie, cherries, Choix De Garnitures, Choux de Bruxelles, Cured, Demi-glace, Domaine Zinck, Foie de Veau, Frites, gingembre, ginger, Glaces, Ice Cream, L'Ancienne, Lonza, Niagara, oxtail pâté, pâté de champagne, peas, port, Portrait, Prosciutto, Provimi, Raspberry, red wine, Riesling, rillons de porc, shallot, Sorbet, Sorbets, Soup, strawberry, Tart, Tarte aux Baies, Terrine de Volailles

Foie de Veau a L’Ancienne Provimi calf’s liver, red wine shallot demi-glace and bacon, frites, peas $17,00

Le Paradis Brasserie Bistro

The Annex 166 Bedford Road Toronto Ontario M5R 1J8 +1-416-921-0995

$$$ French, Bistro
Cuisine French; Neighbourhood Yorkville; Payment Options Cash, Interac, Visa,
Mastercard, American Express Speciality bistro cuisine; Online Reservations,
Phone Reservations; Dress Code whatever In Business Since 1986

Hours:
Sunday 10:30 am – 2:30 pm, 5:30 pm – 10:00 pm
Monday 5:30 pm to 10:00 pm Tuesday 5:30 pm to midnight
Wed to Thu closed Friday 5:30 pm to 11:00 pm
Saturday 10:30 am to 2:30 pm, 5:30 pm to 11:00 pm

Cuisine French; Neighbourhood Yorkville; Payment Options Cash, Interac, Visa,

Mastercard, American Express
Speciality bistro cuisine; Reservations Online Reservations, Phone Reservations; Dress Code whatever
In Business Since 1986

Twitter: @LeParadisBistro

Le Paradis Brasserie Bistro Reservations

Le Paradis is a bustling bistro that has served generations of residents from Summerhill, the Annex, Forest Hill and Rosedale with an ever changing menu, which is posted daily on our website. Typical selection may include a spicy Caribbean “Blaff” of mixed fish, rabbit braised with onions, garlic and peppers, sweetbreads sautéed with Madeira, Alsatian “Choucroute”, roast chicken with tarragon, veal kidneys in a port wine sauce, and a selection of grilled meat or fish. For starters there are soups, salads, charcuterie, mussels (in season). Fruit tarts, sorbets, crème caramel,

: 2011 Riesling ‘Portrait’ Domaine Zinck Alsace 750 ml 12.5% alc/vol $40,00

: 2011 Riesling ‘Portrait’ Domaine Zinck Alsace 750 ml 12.5% alc/vol $40,00

: Assiette de Charcuterie Terrine de Volailles, Pressed oxtail pâté, pâté de champagne with port and cherries, rillons de porc, Niagara cured bresaola, lonza and prosciutto $15,00

: Assiette de Charcuterie Terrine de Volailles, Pressed oxtail pâté, pâté de champagne with port and cherries, rillons de porc, Niagara cured bresaola, lonza and prosciutto $15,00

: Assiette de Charcuterie Terrine de Volailles, Pressed oxtail pâté, pâté de champagne with port and cherries, rillons de porc, Niagara cured bresaola, lonza and prosciutto $15,00