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)

Yu Seafood – Richmond Hill – 2016 03 01 – Dim Sum

01 Tuesday Mar 2016

Posted by TFG in The Latest

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Tags

Beef, Beef Ball, Chicken, Chicken Feet, Citrus, crispy, Deep Fried, Dumpling, Dumplings, Feet, fin, gomi fried, Mai, Noodle, Pork, rice, Rice Noodle, roll, Salad Dressing, shark, shark fin, Shrimp, shu, shumai, Soup, Spring Rolls, Squid, Steamed, Tea, tentacle

8 shark fin soup dumplings XL $6.10

Yu Seafood

Richmond Hill – 270 West Beaver Creek Richmond Hill Ontario L4B 3Y9 +1 905-881-1688

Chinese Seafood

hours
Monday to Friday 10 am to 12 am
Saturday and Sunday 9 am to 12 am

Market Monday to Sunday 10 am to 9 pm

: tea $1.50 per person

: tea $1.50 per person

: tea $1.50 per person

: décor

: décor

: décor

: 7 deep fried shrimp with salad dressing L $5.10

: 7 deep fried shrimp with salad dressing L $5.10

: 2 gomi fried squid tentacle XL $6.10

: 2 gomi fried squid tentacle XL $6.10

: 16 steamed chicken feet M $4.10

: 16 steamed chicken feet M $4.10

: 22 shrimp rice noodle roll L $5.10

: 22 shrimp rice noodle roll L $5.10

: 23 beef rice noodle roll M $4.10

: 23 beef rice noodle roll M $4.10

: 23 beef rice noodle roll M $4.10

: 23 beef rice noodle roll M $4.10

: 10 pork and shrimp shumai L $5.10

: 10 pork and shrimp shumai L $5.10

: 14 citrus beef ball S $3.10

: 14 citrus beef ball S $3.10

: 14 citrus beef ball S $3.10

: 14 citrus beef ball S $3.10

: 8 shark fin soup dumplings XL $6.10

: 8 shark fin soup dumplings XL $6.10

: 4 pork and shrimp crispy spring rolls S $3.10

: 4 pork and shrimp crispy spring rolls S $3.10

: Dim Sum Menu 2016 03 01

: Takeaway Menu 2016 03 01

: Takeaway Menu 2016 03 01

: Takeaway Menu 2016 03 01

: Takeaway Menu 2016 03 01

: Takeaway Menu 2016 03 01

: Takeaway Menu 2016 03 01

: The Bill for 4 2016 03 01

Nota Bene – Toronto – 2016 01 30 Winterlicious Dinner

30 Saturday Jan 2016

Posted by TFG in The Latest

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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 07 25 – Summerlicious

25 Saturday Jul 2015

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Amuse Bouche, B.C., B.C. Salmon, Beer, Belly, Blueberry, blueberry compote, Bolognese, Cavatelli, Cavatelli Pugllese, Charred, Cheddar, Citrus, citrus soya, Cod, compote, Cookie, Coriander, Corn, cotta, crisp, crispy, Dairy, Dijon, Duck, Duck Salad, Essex, Essex farms, Farms, field, field rhubarb, Fritters, Gelato, ginger, Granite, Green, green papaya slaw, grilled, Hewitt's Dairy, House bread, kaffir, kaffir lime, kimchi, kimchi mayo, Lemon, lime, Maldon, maldon salt, mayo, milk-fed, Mushroom, Niagara, Olive Oil, Ontario, panna, Panna Cotta, papaya, peppers, Poblano, Pork, Pork Belly, Pork Rib Chop, Pugllese, Rare, rhubarb, Rib Chop, rnustard, root, Salad, Salmon, salt, Salt Cod Fritters, Sausage, Scented, Shoshito, slaw, Soya, strawberry, Strawberry Gelato, succotash, Sugar, sugar cookie, sumac, sumac-dusted, sweet, Sweet Corn, Taro, taro root, tataki, togarashi, tomatillo, Truffle, truffle-scented, Vanilla, wakame, wakame salad, Yuzu, yuzu granite

Cavatelli Pugllese – truffle-scented Essex farms mushroom Bolognese

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 Bread – olive oil

: House Bread – olive oil

: Amuse Bouche

: Amuse Bouche

: Salt Cod Fritters – kimchi mayo $5.00

: Salt Cod Fritters – kimchi mayo $5.00

: Crisp Duck Salad – sumac-dusted green papaya slaw, kaffir lime, coriander, taro root

: Crisp Duck Salad – sumac-dusted green papaya slaw, kaffir lime, coriander, taro root

: Charred “Rare” B.C. Salmon Tataki – wakame salad, ginger, coriander, togarashi, citrus soya

: Charred “Rare” B.C. Salmon Tataki – wakame salad, ginger, coriander, togarashi, citrus soya

: Cavatelli Pugllese – truffle-scented Essex farms mushroom Bolognese

: Cavatelli Pugllese – truffle-scented Essex farms mushroom Bolognese

: Shoshito Peppers – lemon, maldon salt $4.25 per side

: Shoshito Peppers – lemon, maldon salt $4.25 per side

: Crispy milk-fed pork belly

: Crispy milk-fed pork belly

: Beer & Cheddar Sausage – Dijon rnustard $4.25 per side

: Beer & Cheddar Sausage – Dijon rnustard $4.25 per side

: Grilled Ontario Pork Rib Chop – sweet corn succotash, charred tomatillo & poblano

: Grilled Ontario Pork Rib Chop – sweet corn succotash, charred tomatillo & poblano

: Hewitt’s Dairy Vanilla Panna Cotta – blueberry compote, yuzu granite

: Hewitt’s Dairy Vanilla Panna Cotta – blueberry compote, yuzu granite

: Niagara Strawberry Gelato – field rhubarb compote, sugar cookie

: Niagara Strawberry Gelato – field rhubarb compote, sugar cookie

: 2015 07 25 The Dinner Menu

: 2015 07 25 The Summerlicious Dinner Menu

: 2015 07 25 The Mock/Cocktail Summerlicious Wine by the glass Menu

: 2015 07 25 The G&T Cocktail Beer Menu

: Dinner for two $136.96 (Gratuity $20.00)

Langdon Hall – Cambridge – 2015 07 17 – Backyard BBQ

17 Friday Jul 2015

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Tags

Afrim Pristine, albacore tuna, applewood, apricot pie, Arctic Char, Asian, avocado-coriander, Backyard BBQ, bacon, Beef, beef drippings, Berkshire chobai, Black Bean, blistered tomatillos, blossoms, blue Benedictine, Borscht, Boston Lager, bronze fennel, bunder fleisch, Caesar Salad, char tea, Cheese, Cheese Boutique, Cheese Boutique macaroons, cheese cave, cherries, Cherry, Chilled, chimichurri, Chocolate chip, cinnamon, Citrus, clay baked, coconut macaroons, coffee cake, Cookies, cornbread, cornet, Cory Vitiello, cream tartelettes, crisp, crustacean remoulade, cucumber garlic, cumin seasoned, cured char, Donuts, Dry-Aged, duck rillettes, eton mess, fish taco, Foie Gras, garden garnishes, garden gooseberry, garden hot sauce, garden rhubarb, garden vegetables, garlic vinaigrette, Goat, grilled, Guernsey Girl, Harbord room, herbs, heritage tomatoes, honey vinaigrette, Hot, Jalapeñore, Jason Bangerter, Jonathan Goodyear, Kolapore Springs, lamb kofta, Langdon garden, Langdon Hall, mache wild firer, maple, maple sugar, marinated, Mascarpone, Meats, minted, mustard seeds, New Season, Niagara, Onion, oyster fixings, oysters, peaches, Pickled, pickled jalapeno, Pulled Pork, Radish, raspberry-vanilla, RCYC, red onion, Rib Eye, Royal Canadian Yacht Club, Samuel Adams, sesame emulsion, shaved fennel, Smoked, smoked beef, smoked nuts, spicy mustard greens, Splendido, Steamed Buns, sugar cookies, sumac, Summer Ale, summer slaw, tartelettes, The Boston Beer Company, tiramisu, Trout, Victor Barry, warm cornbread, wild mint, wood roasted, yogurt, za’atar

Langdon Hall Country House Hotel & Spa – Sweet Table

Langdon Hall Country House Hotel & Spa

1 Langdon Drive Cambridge Ontario N3H 4R8 +1-519-740-2100

Twitter: Langdon Hall Country House Hotel & Spa @Langdon_Hall

Langdon Hall Country House Hotel & Spa Reservations via Opentable.com
Alternatively Telephone Reservations at 1-800-268-1898 or 519-740-2100

Langdon Hall Country House Hotel & Spa Facebook Page

Langdon Hall Country House Hotel & Spa Instagram Page

Twitter: @chefbangerter
Twitter: @AfrimPristine
Twitter: @j__goodyear
Twitter: @ChefVBarry
Twitter: @splendido_TO
Twitter: @ChefCoryV
Twitter: @SamuelAdamsCA
Twitter: @SamuelAdamsBeer

: Langdon Hall Country House & Spa

: Cheese Boutique in partnership with Samuel Adams (The Boston Beer Company) present Backyard BBQ

: Samuel Adams Summer Ale

: Samuel Adams Boston Lager

: Samuel Adams Boston Lager

: Samuel Adams Summer Ale and Boston Lager

: Jason Bangerter, Langdon Hall – garden hot sauce, citrus, cherries mascarpone, spicy mustard greens, wild mint, bronze fennel, new season Langdon garlic vinaigrette, albacore tuna crustacean remoulade, garden garnishes, smoked nuts and maple sugar

: Jason Bangerter, Langdon Hall – garden hot sauce, citrus, cherries mascarpone, spicy mustard greens, wild mint, bronze fennel, new season Langdon garlic vinaigrette, albacore tuna crustacean remoulade, garden garnishes, smoked nuts and maple sugar

: Jason Bangerter, Langdon Hall – garden hot sauce, citrus, cherries mascarpone, spicy mustard greens, wild mint, bronze fennel, new season Langdon garlic vinaigrette, albacore tuna crustacean remoulade, garden garnishes, smoked nuts and maple sugar

: Jason Bangerter, Langdon Hall – garden hot sauce, citrus, cherries mascarpone, spicy mustard greens, wild mint, bronze fennel, new season Langdon garlic vinaigrette, albacore tuna crustacean remoulade, garden garnishes, smoked nuts and maple sugar

: Jason Bangerter, Langdon Hall – garden hot sauce, citrus, cherries mascarpone, spicy mustard greens, wild mint, bronze fennel, new season Langdon garlic vinaigrette, albacore tuna crustacean remoulade, garden garnishes, smoked nuts and maple sugar

: Jason Bangerter, Langdon Hall – garden hot sauce, citrus, cherries mascarpone, spicy mustard greens, wild mint, bronze fennel, new season Langdon garlic vinaigrette, albacore tuna crustacean remoulade, garden garnishes, smoked nuts and maple sugar

: Jonathan Goodyear, Royal Canadian Yacht Club – fish taco clay baked Kolapore Springs trout, summer slaw, black bean and blossoms peaches shaved fennel, blue Benedictine, crisp apple wood bacon, radish and mache wild firer honey vinaigrette

: Jonathan Goodyear, Royal Canadian Yacht Club – fish taco clay baked Kolapore Springs trout, summer slaw, black bean and blossoms peaches shaved fennel, blue Benedictine, crisp apple wood bacon, radish and mache wild firer honey vinaigrette

: Langdon Hall Country House Hotel & Spa – oysters

: Langdon Hall Country House Hotel & Spa – oysters

: Langdon Hall Country House Hotel & Spa – oysters

: Langdon Hall Country House Hotel & Spa – oyster fixings

: Afrim Pristine, Cheese Boutique – heritage tomatoes with grilled Guernsey Girl marinated in Summer Ale from Samuel Adams

: Afrim Pristine, Cheese Boutique – heritage tomatoes with grilled Guernsey Girl marinated in Summer Ale from Samuel Adams

: Afrim Pristine, Cheese Boutique – heritage tomatoes with grilled Guernsey Girl marinated in Summer Ale from Samuel Adams

: Afrim Pristine, Cheese Boutique – heritage tomatoes with grilled Guernsey Girl marinated in Summer Ale from Samuel Adams

: Afrim Pristine, Cheese Boutique – cheese and meats from the cheese cave

: Afrim Pristine, Cheese Boutique – cheese and meats from the cheese cave

: Afrim Pristine, Cheese Boutique – cheese and meats from the cheese cave

: Afrim Pristine, Cheese Boutique – cheese and meats from the cheese cave

: Afrim Pristine, Cheese Boutique – cheese and meats from the cheese cave

: Jonathan Goodyear, Royal Canadian Yacht Club – peaches shaved fennel, blue Benedictine, crisp apple wood bacon, radish and mache wild firer honey vinaigrette

: Jason Bangerter, Langdon Hall – new season Langdon garlic vinaigrette

: Jason Bangerter, Langdon Hall – wood roasted garden vegetables

: Victor Barry, Splendido – cucumber garlic Caesar salad

: Jason Bangerter, Langdon Hall – chilled Langdon garden borscht blossoms, herbs, yogurt

: Cory Vitiello, Harbord Room – Cheese Boutique’s dry-aged beef rib eye, warm cornbread and beef drippings, blistered tomatillos, pickled mustard seeds

: Cory Vitiello, Harbord Room – Cheese Boutique’s dry-aged beef rib eye, warm cornbread and beef drippings, blistered tomatillos, pickled mustard seeds

: Cory Vitiello, Harbord Room – grilled summer vegetable succotash

: Cory Vitiello, Harbord Room – Cheese Boutique’s dry-aged beef rib eye, warm cornbread and beef drippings, blistered tomatillos, pickled mustard seeds

: Cory Vitiello, Harbord Room – chimichurri and cornbread

: Victor Barry, Splendido – Asian pulled pork steamed buns avocado-coriander, sesame emulsion pickled jalapeño and red onion

: Victor Barry, Splendido – Asian pulled pork steamed buns avocado-coriander, sesame emulsion pickled jalapeño and red onion

: Victor Barry, Splendido – smoked arctic char, maple cured char cornet, char tea

: Langdon Hall Country House Hotel & Spa – oysters with fixings

: Langdon Hall Country House Hotel & Spa – oysters with fixings

: Jason Bangerter, Langdon Hall – chilled Langdon Garden borscht blossoms, herbs, yogurt

: Victor Barry, Splendido – smoked arctic char, maple cured char cornet, char tea cucumber

: Afrim Pristine, Cheese Boutique – heritage tomatoes with grilled Guernsey Girl marinated in Summer Ale from Samuel Adams and Victor Barry, Splendido – cucumber garlic Caesar salad

: Cory Vitiello, Harbord Room – Cheese Boutique’s dry-aged beef rib eye, warm cornbread and beef drippings, blistered tomatillos, pickled mustard seeds

: Afrim Pristine, Cheese Boutique – lamb kofta cumin seasoned, sumac, zaatar and minted goat yogurt

: Afrim Pristine, Cheese Boutique – lamb kofta cumin seasoned, sumac, zaatar and minted goat yogurt

: Jonathan Goodyear, Royal Canadian Yacht Club – fish taco clay baked Kolapore Springs trout, summer slaw, black bean and blossoms

: Jonathan Goodyear, Royal Canadian Yacht Club – fish taco clay baked Kolapore Springs trout, summer slaw, black bean and blossoms

: Afrim Pristine, Cheese Boutique – cheese and meats from the cheese cave, bunder fleisch (smoked beef), duck rillettes with foie gras and hot Berkshire chobai

: Afrim Pristine, Cheese Boutique – cheese and meats from the cheese cave, bunder fleisch (smoked beef), duck rillettes with foie gras and hot Berkshire chobai