Omaw (Matt Blondin) – Toronto – 2016 02 20 Dinner

Tags

aged, BBQ, Beef, Belly, Black, black garlic, Black Truffle, blackened, Burnt, burnt lime, Carbonara, carrots, celery, Cheese, chow chow, cornsmut, crab, draught, Dumplings, English Bay, fat vinaigrette, Fresh, fresh cheese, frybread, Garlic, graham, Granville Island, Hanger, Hanger Steak, Keyline, likker, lime, meringue, mussels, Onion, onion likker, Pickled, pickled onion, pie, Pork, Pork Belly, spice, Steak, Stone, stone crab, Truffle, Turkey, vegetables, vinaigrette, Wagyu, wagyu beef, Walnut, winter, winter vegetables

mussels on frybread cornsmut and celery chow chow $14

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 (@Omaw88)

OMAW Restaurant Reservations via Bookenda

Information e-mail: info@omaw.ca

Granville Island English Bay draught 20 oz. (Canadian pint in 2×10 oz. glasses) $7

A portion of the open kitchen

aged wagyu beef fat vinaigrette and pickled onion $17

aged wagyu beef fat vinaigrette and pickled onion $17

aged wagyu beef fat vinaigrette and pickled onion $17

mussels on frybread cornsmut and celery chow chow $14

mussels on frybread cornsmut and celery chow chow $14

mussels on frybread cornsmut and celery chow chow $14

pork belly burnt lime bbq and blackened spice $14

turkey + dumplings onion likker and black truffle $15

turkey + dumplings onion likker and black truffle $15

hanger steak farrotto and carrots $17

hanger steak farrotto and carrots $17

stone crab carbonara and pickled walnut $18

stone crab carbonara and pickled walnut $18

winter vegetables fresh cheese and black garlic $14

winter vegetables fresh cheese and black garlic $14

Keyline pie graham and meringue $11

Keyline pie graham and meringue $11

The Menu 2016 02 20

2016 02 20

2016 02 20

Dinner for two $131.87 (Gratuity $20.00) (Two of our dishes were complimentary by Chef Matt Blondin)

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Bloom Restaurant – Toronto – 2015 07 08 – Summerlicious

Tags

almond, almonds, Au Gratin, baked, Bay, bay scallops, Beet, beet escabeche, Berries, Cap, carrots, Cassava, ceviche, Cheese, chimichurri, Chocolate, chocolate mousse, Citrus, citrus juice, Coconut, Con Chimichurri De Piña, Cream, cuban, cuban custard, custard, De Concha, De Piña, drizzle, Empanada, Escabeche, Flan De Leche, Fresh, Fruit, Garden, Gazpacho, gratin, grilled, grilled sirloin cap, habaneros, ice, Juice, Leche, Mango, oranges, paella, parsley, passion, Passion Fruit, peppers, Picana, pineapple, piquillos, Praline, red wine, rice, salsa, sangria, scallops, Scented, seasonal, semifreddo, sherry, Sirloin, sofrito, Spanish, Spanish piquillos, Spinach, Summerlicious, sweet, sweet habaneros, tomato, turnover, Turron De Mango, Vanilla, vanilla ice cream.Flan, vegetables, Vegetarian

Paella a la Jardinera (V) – garden seasonal grilled vegetables, with Spanish piquillos peppers, sherry scented tomato sofrito rice

Bloom Restaurant

Bloor West Village 2315 Bloor Street West Toronto Ontario M6S 3G3 +1-416-767-1315

$$$ Latin American, Fusion Gluten-Free Friendly, Vegan Friendly,
Kid Friendly, Romantic, Late Night, Live Music, Free Wi-Fi,
BYOB, Private Dining, Takes Reservations

Chef Pedro Quintanilla

Hours
Closed Sunday and Monday
Tuesday to Saturday 11:30 am to 10:00 pm

Twitter: Bloom Restaurant @bloomrestaurant

Bloom Restaurant Online Reservations

Bloom Restaurant Facebook Page

Red Wine Sangria $35.00 (from the old wine list not the table card)

Gazpacho (V) – carrots, oranges, spinach & almonds, with beet escabeche

Gazpacho (V) – carrots, oranges, spinach & almonds, with beet escabeche

Gazpacho (V) – carrots, oranges, spinach & almonds, with beet escabeche

Ceviche De Concha – fresh bay scallops, sweet habaneros and citrus juice, passion fruit drizzle

Ceviche De Concha – fresh bay scallops, sweet habaneros and citrus juice, passion fruit drizzle

Picana Con Chimichurri De Piña – grilled sirloin cap, pineapple and parsley salsa, cassava au gratin

Picana Con Chimichurri De Piña – grilled sirloin cap, pineapple and parsley salsa, cassava au gratin

Paella a la Jardinera (V) – garden seasonal grilled vegetables, with Spanish piquillos peppers, sherry scented tomato sofrito rice

Paella a la Jardinera (V) – garden seasonal grilled vegetables, with Spanish piquillos peppers, sherry scented tomato sofrito rice

Empanada De Coco Con Queso Y Chocolate – coconut & cheese turnover, chocolate mousse

Empanada De Coco Con Queso Y Chocolate – coconut & cheese turnover, chocolate mousse

Empanada De Coco Con Queso Y Chocolate – coconut & cheese turnover, chocolate mousse

Turron De Mango – mango semifreddo, almond praline, fresh berries

Turron De Mango – mango semifreddo, almond praline, fresh berries

Turron De Mango – mango semifreddo, almond praline, fresh berries

Flan De Leche – baked cuban custard with vanilla ice cream

Flan De Leche – baked cuban custard with vanilla ice cream

2015 07 08 The Summerlicious Menu

2015 07 08 The Summerlicious Lunch Menu

2015 07 08 The Summerlicious Dinner Menu

Three course Summerlicious menu $35.00 per person (Gratuity $15.00)

Ten Restaurant – Mississauga – 2015 03 05

Tags

Andouille, Andouille sausage, artichoke, Banana, Beets, Berkshire, bone, bone marrow, Bread Selection, carrots, Cassis, Cerignola, cerignola olive, Chickpeas, chop, Citrus, compressed, Compressed head cheese, Crackers, Crostini, crushed, crushed peanut, dehydrated, di peppe, Duck, Duck Fat, duck fat carrots, eton mess, fermented, flatbread, foodieyu, grilled, grilled flatbread, head cheese, Herbes de Provence, House, house crackers, Hummus, HungryArtisan, Ice Cream, Lemon Curd, marrow, Moutarde au Cassis, Moutarde au Herbes de Provence, Mustard, Nicoise, Nicoise Olives, Olive, olives, outarde, pan sauce, peaches, Peanut, Peanuts, Pork, Pork Chop, Preserved, preserved peaches, Pretzel, Raspberry, Roasted, roasted beets, Salad, Salami, Sausage, sausage di peppe, sponge, Stewed, stewed chickpeas, sur les quais.mustards, Vanilla, venison, venison salami, yogurt

Berkshire pork chop, hummus, roasted preserved peaches, Nicoise olives, pan sauce

Ten Restaurant & Wine Bar

Port Credit 139 Lakeshore Road East Mississauga Ontario L5G 4V8 +1-905-271-0016

$$$ Wine Bar, Canadian Gluten-Free Friendly,
Happy Hour, Romantic, Late Night, Live Music,
Free Wi-Fi, BYOB, Outdoor Seating, Private Parties,
Takes Reservations, Serves Alcohol

Chef Nic Prong
Under Chef – Zachary Ibarz

Hours:
Monday and Tuesday: 11:00 am to 11:00 pm
Wednesday: 11:00 am to 12:00 am
Thursday: 11:00 am to 1:00 am
Friday: 11:00 am to 2:00 am
Saturday: 4:30 pm to 2:00 am
Sunday: 4:30 pm to 11:00 pm

Twitter: @tenrestaurant
Twitter: @NicCanCook

Ten Restaurant & Wine Bar website Reservations

The full menu may be seen here (prices may not be up to date)

Thursdays $4.00 Coronas All day long!!! Live musical entertainment after 9:00 pm

Compressed head cheese, Andouille sausage, venison salami, sausage di peppe, sur les quais mustards

Compressed head cheese, Andouille sausage, venison salami, sausage di peppe, sur les quais mustards

Compressed head cheese, Andouille sausage, venison salami, sausage di peppe, sur les quais mustards

Roasted Bone Marrow on stewed chickpeas and duck fat carrots

Roasted Bone Marrow on stewed chickpeas and duck fat carrots

Bread Selection of: pretzel, house crackers, grilled flatbread, crostini

Bread Selection of: pretzel, house crackers, grilled flatbread, crostini

Salad of: roasted beets, artichoke, citrus, crushed peanut, Cerignola olive, yogurt

Salad of: roasted beets, artichoke, citrus, crushed peanut, Cerignola olive, yogurt

Sur Les Quais – Moutarde au Cassis from @HungryArtisan and @foodieyu – now in Toronto

Sur Les Quais – Moutarde au Cassis from @HungryArtisan and @foodieyu – now in Toronto

Sur Les Quais – Moutarde au Herbes de Provence from @HungryArtisan and @foodieyu – now in Toronto

Sur Les Quais – Moutarde au Herbes de Provence from @HungryArtisan and @foodieyu – now in Toronto

Berkshire pork chop, hummus, roasted preserved peaches, Nicoise olives, pan sauce

Berkshire pork chop, hummus, roasted preserved peaches, Nicoise olives, pan sauce

“Eton Mess” fermented banana ice cream lemon curd crushed peanuts vanilla sponge dehydrated raspberry

“Eton Mess” fermented banana ice cream lemon curd crushed peanuts vanilla sponge dehydrated raspberry

2015 03 05 Dinner Menu

2015 03 05 From the Kitchen

2015 03 05 Afterwork Menu

2015 03 05 Ten at Ten Menu

2015 03 05 Dessert menu (Finish)

Girls Just Want to Have Fun

Girls Just Want to Have Fun

As our friend paid I did not see the cheque for dinner.

Scaramouche – Toronto – 2015 01 16 – Dinner

Tags

Alsace, Amuse Bouche, bacon, bacon beurre blanc, Barmès-Buecher, beurre, beurre fondue, bisquits, black currant, Blanc, Bloody Caesar, bread, bread crumbs, breadcrumbs, breadcrumbs crust, brittle, brussel, brussel sprouts, Caramelized, caramelized cipollini, carrot, carrot purée, carrots, Cauliflower, cauliflower purée, chard, chopped, chopped lobster, Cipollini, coconut milk, Cod, crab, Crème Brûlée, Cream, Cream Puff, crispy, crispy leeks, crispy mustard, crispy mustard crust, crispy squid ink, crumbs, crushed, crushed macadamia, crust, Domaine, Eggplant, Fennel, Fennel Pollen, filling, Fine, fine olive oil, fondue, Fresh, Fruit, Gewurztraminer, Golden, golden turnips, greens, Hazelnut, hazelnut purée, Hedgehog, hedgehog mushroom, heirloom, heirloom carrots, Herb, Herrenweg, Honey Mushroom, Icelandia Cod, jus, King, King Crab, lamb, lamb rack, langue-du-chat, leeks, Lemon, Lemon mascarpone, lime, Lobster, macadamia, Mango, Mascarpone, Meyer, meyer lemon, Mushroom, Mustard, mustard greens, mustard herb, natural, natural jus, Nut, nut brittle, Olive Oil, Onions, Pan, pan seared, Parmesan, parmesan tuile, passion, Passion Fruit, Pea shoots, Pink Reverie, pollen, Puff, Purée, Rack, Ravioli, relish, Roasted, Salsify, Sautéed, sautéed spinach, scallops, Sea, Sea Scallops, Seared, Shaved, shaved fennel, Sorbet, Soup, Spicy, spicy eggplant, Spinach, Sprouts, Squid ink, Swiss, swiss chard, Tempura, toasted, Truffle, tuile, turnips, vanilla cream, Veal, veal jus, Walnut, watercress, whipped, whipped vanilla, White, White Truffle, white wine, wine

Roasted Icelandia Cod – mustard herb breadcrumbs crust heirloom carrots salsify mustard greens hedgehog mushroom purée golden turnips bacon beurre blanc $46

Scaramouche Restaurant, Pasta Bar and Grill

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

$$$$ French Romantic, Private Parties

Hours of operation
Monday to Saturday, dinner only for both The Dining Room & The Grill
Scaramouche is pleased to offer complimentary valet parking

Executive Chef Keith Froggett
Chef de Cuisine Boban Mathew
Pastry Chefs: Lindsay Haddock

Scaramouche Restaurant, Pasta Bar and Grill Reservations via Opentable.com

Pink Reverie $15 Extra spicy Bloody Caesar $12

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

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

House made bread – three varieties

Salt and pepper shaker

Amuse bouche – Mushroom soup parmesan tuile honey mushroom fine olive oil pea shoots

Amuse bouche – Mushroom soup parmesan tuile honey mushroom fine olive oil pea shoots

King Crab Ravioli – Lemon mascarpone filling sautéed spinach shaved fennel watercress fennel pollen beurre fondue

King Crab Ravioli – Lemon mascarpone filling sautéed spinach shaved fennel watercress fennel pollen beurre fondue

auliflower purée – chopped lobster fresh white truffle crispy squid ink tempura $18

auliflower purée – chopped lobster fresh white truffle crispy squid ink tempura $18

Pan seared sea scallops – hazelnut purée brussel sprouts crispy leeks meyer lemon relish white wine veal jus $22

Pan seared sea scallops – hazelnut purée brussel sprouts crispy leeks meyer lemon relish white wine veal jus $22

Lamb – rack with crispy mustard crust Swiss chard caramelized cipollini onions carrot purée spicy eggplant relish and toasted walnut bread crumbs natural jus $48

Lamb – rack with crispy mustard crust Swiss chard caramelized cipollini onions carrot purée spicy eggplant relish and toasted walnut bread crumbs natural jus $48

Roasted Icelandia Cod – mustard herb breadcrumbs crust heirloom carrots salsify mustard greens hedgehog mushroom purée golden turnips bacon beurre blanc $46

Roasted Icelandia Cod – mustard herb breadcrumbs crust heirloom carrots salsify mustard greens hedgehog mushroom purée golden turnips bacon beurre blanc $46

Cream Puff filled with passion fruit, mango whipped vanilla cream lime and coconut milk sorbet crushed macadamia nut brittle $14

Cream Puff filled with passion fruit, mango whipped vanilla cream lime and coconut milk sorbet crushed macadamia nut brittle $14

Crème Brûlée black currant sorbet langue-du-chat bisquits $14

Crème Brûlée black currant sorbet langue-du-chat bisquits $14

The Menu 2015 01 16

The Menu 2015 01 16

The Menu 2015 01 16

The Menu 2015 01 16

The Menu 2015 01 16

The Menu 2015 01 16

Dinner for two (Gratuity $40.00)

Essen – Toronto – 2014 11 15

Tags

Ale, Barnraiser, Beef, Boiled, braised beef brisket, Brisket, carrots, Cauliflower, chicken skin, chopped, chopped liver, crispy, draught, duck skin, Egg, egg noodles, Glaze, gribenes, Herb, Horseradish, Hummus, Jewish, Jewish Ramen, Kreplach, light herb, liver.braised, maple, Maple Glaze, matzoh balls, natural jus, Oast House, Olive Oil, Onions, Pita, Pita Chips, prepared, Ramen, Roast, roast carrots, Roast Cauliflower, schmaltz, soft egg, stovetop, tahini, tsimmis, turmeric, tzimmes, veggies, za’atar

Braised Beef Brisket Braised Beef Brisket (natural jus, prepared horseradish) $18/34

Essen (Est’d 5774)

Little Italy/Portugal Village 1282 Dundas Street West Toronto Ontario M6J 1X7 +1-416-534-0407

Eastern European $$$

Hours Monday CLOSED
Tuesday – Sunday 11:00 am to 11:00 pm

Twitter: @essen_toronto

Essen Reservations Bookenda

Essen Facebook Page

Comments about our experiences at Essen

Hummus (pita, tahini) complimentary

Hummus (pita, tahini) complimentary

Oast House Barnraiser Ale (draft) $6.50

Gribenes (crispy duck or chicken skin) $3

Jewish Ramen (egg noodles, matzoh balls, soft egg, brisket kreplach, veggies)

Jewish Ramen (egg noodles, matzoh balls, soft egg, brisket kreplach, veggies)

Jewish Ramen (egg noodles, matzoh balls, soft egg, brisket kreplach, veggies)

Jewish Ramen (egg noodles, matzoh balls, soft egg, brisket kreplach, veggies)

Chopped Liver (boiled egg, schmaltz onions, pita chips) $12

Chopped Liver (boiled egg, schmaltz onions, pita chips) $12

Chopped Liver (boiled egg, schmaltz onions, pita chips) $12

Braised Beef Brisket Braised Beef Brisket (natural jus, prepared horseradish) $18/34

Braised Beef Brisket Braised Beef Brisket (natural jus, prepared horseradish) $18/34

Braised Beef Brisket Braised Beef Brisket (natural jus, prepared horseradish) $18/34

Tsimmis Roast Carrots (light herb and maple glaze) $6/10

Tsimmis Roast Carrots (light herb and maple glaze) $6/10

Roast Cauliflower (turmeric, za’atar, olive oil) $6/10

Roast Cauliflower (turmeric, za’atar, olive oil) $6/10

The Menu 2014 11 15

The Menu 2014 11 15

The Drink Menu 2014 11 15

GRIBENES – (THIS IS WHAT MY MOTHER USED TO MAKE)

STOVETOP TZIMMES

Dinner for three (GRATUITY $15.00)