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)

s c h Wa Restaurant – Chicago – 2014 10 21

21 Tuesday Oct 2014

Posted by TFG in The Latest

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Tags

Alsace, Amuse Bouche, apple ice, apple pie, Avalon radish, bacon powder. Dried noodle, banana purée, barbecue sauce, Barmès-Buecher.Herrenweg, bell peppers, bergaman, braised rhubarb, brioche, broken yoghurt gel, Brown Butter, bubble tea, bubbles, Butterscotch, BYOB, candied plantains, Cashew, Cheese, Cheese Chimi, cherry sage, cherrystone clam, chili pepper, chimi beer, Coconut, corn melon gel, corndogs, crema reduce, crispy lamb, crusted, cucumber gel, cucumber pearls, dessert, Domaine, edible flowers, Endive, english peas, Fernet mustard, flavours of violets, fresh goat's cheese, fresh shallots, fresh watermelon, garbanzo bean purée, Garbanzo beans, Gewurztraminer, ginger, Grilled Cobia, hearts of palm salad, Ice Cream, infused, Jalapeno, juniper cream, lamb loin, Lemongrass, marinated tomatoes, mini mustard brittle, mint sauce, mustard skin, Panna Cotta, parsley, pasta carbonara, peanut purée, pecorino cheese, Peppercorn, Pickled, pickled onion, powdered tzatziki, prosciutto crisp, Quail Egg, Ravioli, rhubarb purée, ribeye, ricotta cheese, sage, Salad, Scrambled Egg, shaved white asparagus, smoke, Soup, Strawberry Jam, Sweetbreads, tapioca pearls, Tea, togarishi, tomato, Truffle, unagi ice cream, warmed ice cream, watermelon rind, White Chocolate, Yuzu

Grilled Cobia – coconut and tomato based barbecue sauce, candied plantains, banana purée, hearts of palm salad, endive, cashew.

SCHWA RESTAURANT

Bucktown/Wicker Park 1466 North Ashland Avenue Chicago Illinois 60622-2215 +1-773-252-1466

$$$$ American, International
Hours Tuesday to Saturday 5:30 pm to 9:30 pm
Schwa Chef / Owner Michael Carlson

(Reservations – just keep calling until they answer)
$110 per person (October 2014)
Corkage fee- $2.50 per person
[no cell phones]

: Lighting décor

: Domaine Barmès-Buecher 2009 Herrenweg Gewűrztraminer Alsace (BYOB C$35.00)

: Domaine Barmès-Buecher 2009 Herrenweg Gewűrztraminer Alsace (BYOB C$35.00)

: Amuse bouche – bubble tea, tapioca pearls, tea, cucumber gel, juniper cream, pickled cucumber pearls.

: Amuse bouche – bubble tea, tapioca pearls, tea, cucumber gel, juniper cream, pickled cucumber pearls.

: Amuse bouche – bubble tea, tapioca pearls, tea, cucumber gel, juniper cream, pickled cucumber pearls.

: Amuse bouche – bubble tea, tapioca pearls, tea, cucumber gel, juniper cream, pickled cucumber pearls.

: Salad course – white chocolate infused with flavours of violets and bergaman. Please eat some of that shell, it is delicious. Please do not eat all of that shell as there is a copious amount of fat. Just try a few bites. Garbanzo beans, garbanzo bean purée, braised rhubarb, rhubarb purée, shaved white asparagus, fresh goat’s cheese, edible flowers, bubbles.

: Salad course – white chocolate infused with flavours of violets and bergaman. Please eat some of that shell, it is delicious. Please do not eat all of that shell as there is a copious amount of fat. Just try a few bites. Garbanzo beans, garbanzo bean purée, braised rhubarb, rhubarb purée, shaved white asparagus, fresh goat’s cheese, edible flowers, bubbles.

: Salad course – white chocolate infused with flavours of violets and bergaman. Please eat some of that shell, it is delicious. Please do not eat all of that shell as there is a copious amount of fat. Just try a few bites. Garbanzo beans, garbanzo bean purée, braised rhubarb, rhubarb purée, shaved white asparagus, fresh goat’s cheese, edible flowers, bubbles.

: Salad course – white chocolate infused with flavours of violets and bergaman. Please eat some of that shell, it is delicious. Please do not eat all of that shell as there is a copious amount of fat. Just try a few bites. Garbanzo beans, garbanzo bean purée, braised rhubarb, rhubarb purée, shaved white asparagus, fresh goat’s cheese, edible flowers, bubbles.

: Quail egg ravioli – Ricotta cheese inside, pecorino cheese on top, brown butter, truffle, (no silverware)

: Quail egg ravioli – Ricotta cheese inside, pecorino cheese on top, brown butter, truffle, (no silverware)

: Dish inspired by pasta carbonara – three warmed ice creams in the base, English peas, scrambled egg and smoke, prosciutto crisp, bacon powder, dried noodle.

: Dish inspired by pasta carbonara – three warmed ice creams in the base, English peas, scrambled egg and smoke, prosciutto crisp, bacon powder, dried noodle.

: Grilled Cobia – coconut and tomato based barbecue sauce, candied plantains, banana purée, hearts of palm salad, endive, cashew.

: Grilled Cobia – coconut and tomato based barbecue sauce, candied plantains, banana purée, hearts of palm salad, endive, cashew.

: Grilled Cobia – coconut and tomato based barbecue sauce, candied plantains, banana purée, hearts of palm salad, endive, cashew.

: Grilled Cobia – coconut and tomato based barbecue sauce, candied plantains, banana purée, hearts of palm salad, endive, cashew.

: Grilled Cobia – coconut and tomato based barbecue sauce, candied plantains, banana purée, hearts of palm salad, endive, cashew.

: Apple pie soup – apple ice resting on a cherrystone clam, Avalon radish salad, crema reducée bell peppers, jalapeño, lemongrass, ginger, parsley, mint sauce, sage, lemongrass yuzu panna cotta, cherry sage.

: Apple pie soup – apple ice resting on a cherrystone clam, Avalon radish salad, crema reducée bell peppers, jalapeño, lemongrass, ginger, parsley, mint sauce, sage, lemongrass yuzu panna cotta, cherry sage.

: Apple pie soup – apple ice resting on a cherrystone clam, Avalon radish salad, crema reducée bell peppers, jalapeño, lemongrass, ginger, parsley, mint sauce, sage, lemongrass yuzu panna cotta, cherry sage.

: Sweetbreads in a salad – corndogs, Fernet mustard, mini mustard brittle and mustard skin

: Sweetbreads in a salad – corndogs, Fernet mustard, mini mustard brittle and mustard skin

: Lamb loin – crusted with crispy lamb ribeye, fresh shallots, peppercorn, peanut purée, marinated tomatoes, pickled onion, powdered tzatziki, broken yoghurt gel.

: Lamb loin – crusted with crispy lamb ribeye, fresh shallots, peppercorn, peanut purée, marinated tomatoes, pickled onion, powdered tzatziki, broken yoghurt gel.

: Lamb loin – crusted with crispy lamb ribeye, fresh shallots, peppercorn, peanut purée, marinated tomatoes, pickled onion, powdered tzatziki, broken yoghurt gel.

: Lamb loin – crusted with crispy lamb ribeye, fresh shallots, peppercorn, peanut purée, marinated tomatoes, pickled onion, powdered tzatziki, broken yoghurt gel.

: Cheese Chimi – cheese and chimi beer from same producer, strawberry jam, corn melon gel, brioche

: Cheese Chimi – cheese and chimi beer from same producer, strawberry jam, corn melon gel, brioche

: Dessert – fresh watermelon, watermelon rind, unagi ice cream, togarishi (chili pepper)

: Dessert – fresh watermelon, watermelon rind, unagi ice cream, togarishi (chili pepper)

: Dessert – fresh watermelon, watermelon rind, unagi ice cream, togarishi (no chili pepper)

: Dessert – Ice cream and butterscotch

: Dessert – Ice cream and butterscotch

: Dessert – Ice cream and butterscotch

: The Menu 2014 10 21

: Sample Menu

: Dinner for two CDN $323.96 (Gratuity USD$40.00 + A six pack of beer for the kitchen.)

The Whippoorwill – Toronto – 2013 06 29

29 Saturday Jun 2013

Posted by TFG in The Latest

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Tags

Ale, arugula, bacon, Beef, buttered bun, Butterscotch, Caramel, Cheddar, cheddar cheese, Cinnamon cap, dressing, Frittatti, Ground, House, house smoked, Lettuce, maple, Maple Bacon, Mill Street, mushrooms, Onion, Potatoes, Prime, Pudding, Russian, Salad, Salted, Smoked, Tankhouse, tomato, Whippoorwill.Burger

Whippoorwill Burger – Ground prime beef, cheddar cheese, lettuce, tomato, onion, Russian dressing, potatoes, buttered bun $13.50 and house smoked maple bacon $2.00

The Whippoorwill

Bloordale / Brockton / Wallace-Emerson 1285 Bloor Street West Toronto Ontario M6H 1N7 +1-416-530-2999
Breakfast/Brunch, Diner, Gastropub $$ Gluten-Free Friendly, Happy Hour, Kid Friendly, Romantic, Late Night, Free Wi-Fi, Private Parties

Tuesday to Thursday
Happy Hour 5 pm to 7 daily specials
Dinner 5 pm to 11 pm – Cocktails till 2 am

Friday
Brunch 11 am to 3 am
Happy Hour 5 pm to 7
Dinner 5 pm to 11 pm – Cocktails till 2 am

Saturday and Sunday
Brunch 10 am to 3 am
Happy Hour 5 pm to 7
Dinner 5 pm to 11 pm – Cocktails till 2 am

Twitter: @WhippoorwillTO

The Whippoorwill Reservations via Urbanspoon Rez

: Mill Street Tankhouse Ale $5.75

: Frittatti – Cinnamon cap mushrooms, bacon and cheddar with arugula salad $11.00

: Frittatti – Cinnamon cap mushrooms, bacon and cheddar with arugula salad $11.00

: Frittatti – Cinnamon cap mushrooms, bacon and cheddar with arugula salad $11.00

: Whippoorwill Burger – Ground prime beef, cheddar cheese, lettuce, tomato, onion, Russian dressing, potatoes, buttered bun $13.50 and house smoked maple bacon $2.00

: Whippoorwill Burger – Ground prime beef, cheddar cheese, lettuce, tomato, onion, Russian dressing, potatoes, buttered bun $13.50 and house smoked maple bacon $2.00

: Whippoorwill Burger – Ground prime beef, cheddar cheese, lettuce, tomato, onion, Russian dressing, potatoes, buttered bun $13.50 and house smoked maple bacon $2.00