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)

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

20 Saturday Feb 2016

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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)

The Chefs’ House – Toronto – 2015 11 02

02 Monday Nov 2015

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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

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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

Le Paradis Brasserie Bistro – Toronto – 2015 10 04

04 Sunday Oct 2015

Posted by TFG in The Latest

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bacon, campagne, Canard, Chanterelles, Cheese, Chicken, Confit, country, Cream, Cultured, Duck, Duck leg, fruit tarte, fumée, Garlic, Gewürtraminer, Green, green lentil, Gustave, Leg, lentil, lentilles, Lorentz, Marinière, Moules, mussels, Onion, Onions, Pâté, Pear, PEI, pommes, Pork, Potato, Poulet, raclette, Reserve, Roasted, sarladaises, sauce, Sautéed, savoyarde, Smoked, Soup, Soupe, Steamed, Supreme, tarte du jour, tartiflette, Terrine, Trout, truite, Vegetable, Vin d'Alsace, White, white wine, wine

Suprême de poulet aux chanterelles roasted chicken supreme with a chanterelles cream sauce $24,00

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, Amex
Speciality bistro cuisine; Phone Reservations; Dress Code whatever. 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

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,

Twitter: @LeParadisBistro (Le Paradis Brasserie Bistro)

Le Paradis Brasserie Bistro Reservations

Le Paradis Brasserie Bistro Facebook Page