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Tag Archives: crab

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

20 Saturday Feb 2016

Posted by TFG in The Latest

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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

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)

OMAW Menu, Reviews, Photos, Location and Info - Zomato

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Aoyama Sushi – Toronto – 2015 12 12 – Dinner

12 Saturday Dec 2015

Posted by TFG in The Latest

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a la carte, avocado, Blue Fin, crab, Cucumber, Deep Fried, Ebi, Fatty Tuna, flying fish, Fresh, Gari, Hamachi, Hotate, House Special, Japanese, King Crab, live shrimp, maguro, pickled ginge, Platter, roe, Sashimi, Scallop, sea urchin, Seafood, Shrimp, shrimp tempura, Soft Shell, Spider Roll, Tempura Udon, tobikko, Toro, tuna salmon, Udon, uni, Yellowtail

House special sashimi platter - a large variety of fresh seafood (serves 2 to 3) $55.00

House special sashimi platter – a large variety of fresh seafood (serves 2 to 3) $55.00

Aoyama Sushi (Chef Masa Endo)

2766 Victoria Park Avenue Toronto Ontario M2J 4A8 +1-416-494-7373

(Victoria Park Avenue south of Van Horne Avenue)
Japanese, Sushi, Sashimi $$$

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

Silky Nigori Sake 375 ml. 15% alc./vol. $21.00
Silky Nigori Sake 375 ml. 15% alc./vol. $21.00
Japanese Pickled Ginger (Gari)

80. Tempura Udon – Udon with shrimp tempura $12.00
80. Tempura Udon – Udon with shrimp tempura $12.00
80. Tempura Udon – Udon with shrimp tempura $12.00

80. Tempura Udon – Udon with shrimp tempura $12.00
80. Tempura Udon – Udon with shrimp tempura $12.00
80. Tempura Udon – Udon with shrimp tempura $12.00

House special sashimi platter – a large variety of fresh seafood (serves 2 to 3) $55.00
House special sashimi platter – a large variety of fresh seafood (serves 2 to 3) $55.00
House special sashimi platter – a large variety of fresh seafood (serves 2 to 3) $55.00

House special sashimi platter – a large variety of fresh seafood (serves 2 to 3) $55.00
House special sashimi platter – a large variety of fresh seafood (serves 2 to 3) $55.00
House special sashimi platter – a large variety of fresh seafood (serves 2 to 3) $55.00

House special sashimi platter – a large variety of fresh seafood (serves 2 to 3) $55.00
House special sashimi platter – a large variety of fresh seafood (serves 2 to 3) $55.00
28. Spider Roll – Deep fried soft shell crab wrapped together with avocado, cucumber and tobiko $18.00

28. Spider Roll – Deep fried soft shell crab wrapped together with avocado, cucumber and tobiko $18.00
28. Spider Roll – Deep fried soft shell crab wrapped together with avocado, cucumber and tobiko $18.00
28. Spider Roll – Deep fried soft shell crab wrapped together with avocado, cucumber and tobiko $18.00

A la carte Uni (sea Urchin) and Toro (Blue Fin fatty tuna)
A la carte Uni (sea Urchin) and Toro (Blue Fin fatty tuna)
Dinner for two with Sake $137.30 (Gratuity $24.00)

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The Cheese Boutique – Hall Of Fame – Toronto – 2015 10 28

28 Wednesday Oct 2015

Posted by TFG in The Latest

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Tags

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

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

Cheese Boutique Menu, Reviews, Photos, Location and Info - Zomato

Alo Restaurant – Toronto – 2015 08 01

01 Saturday Aug 2015

Posted by TFG in The Latest

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Tags

163 Spadina, 2014, acidic, almond, almond oil, Amuse, aoli, B.C., Belly, Berries, berry, berry chips, Bitter, bitter almond, Black, black pepper, blanched, Bonito, bread crusted, bream, bulgur, Burnt, burnt onion, Butter, butter bar, Buttermilk, Cake, Caramel, Caramelized, Carolina, Cerignola, Chanterelles, Chantilly, chard mustard greens, Charred, charred grapes, Chicken, chicken fat, chips, Chive, Chocolate, choux, cippo, cippo onions, cockscomb, cocktails, Confit, Corn, crab, Cream, cremeux, Crudité, Crumble, crusted, Cucumber, Cultured, Cultured Butter, cultured cream, Cured, cured cockscomb, currant, currantpâté choux, delikatess, diced, Dry, Dungeness, dungeness crab, dust, Egg, Egg yolk, Eggplant, English, English Pea, fat, fleur de sel, foam, Foie Gras, Fresh, Frisée, Ganache, Garlic, garlic scapes, Gold, Gold Rice, Golden, golden plum, grain, Granite, granola, grape vinaigrette, grapes, Grated, greens, Hamachi, hollandaise, Honey, honey cream, Hot, hot mustard, House, House bread, Jam, Japanese, Juice, King, King Oyster, kohlrabi, Kombu, kosho, Lailey, lamb, lamb shoulder, Lemon, lightly steamed, lime, linzer, Maitake, maitaki mushrooms, malted, malted meringue, Matthew Betsch, meringue, Milk, Milk Chocolate, milk jam, mushrooms, Mustard, mustard seeds, nasturtium, Niagara Peninsula, Nick Bentley, nori, Oil, olives, Onion, Onion Rings, Onions, Ontario, Oyster, pain au beurre, Patrick Kriss, Pâté, Pea, pea dust, Pea shoots, pearl, pearl onion, Pemaquid, Pepper, Pickled, Plum, plum purée, Pomme, pomme soufflé, Pork, Pork Belly, Potato, potato rounds, powder, Pre dessert, Preserved, preserved ramp, Puffed, puffed bulgur, Purée, Quebec, Rack, rack of pork, Radish, ramp, Raspberry, Red, red ribbon, ribbon, rice, Rings, Roasted, roe, rounds, Salad, Salmon, samphire, sauce, Sauvignon Blanc, scapes, Sea, Sea Beans, sea bream, sea spinach, Seeds, segments, shallot, sherry, sherry vinegar, shoots, shoulder, Sorbet, Sorrel, Soufflé, sour cream, Spinach, sprayed, stew, stout, stout cake, The bar at Alo, thyme, toasted, toasted walnut, Trotter, Vanilla, Veal, veal trotter, veg, vegetables, vinaigrette, Vinegar, Virgin, virgin butter, VQA, Walnut, watercress, whipped, White, white wine, wine, yolk, Yorkshire, Yukon Gold, Yuzu, zest

Linzer Delikatess Potato, Salmon Roe, Bonito, Corn

Linzer Delikatess Potato, Salmon Roe, Bonito, Corn

Alo restaurant

163 Spadina Avenue, 3rd Floor Toronto Ontario M5V 2L6 416-260-2222

Hours:
Tuesday to Saturday from 5:30 pm

Bar Alo, the restaurant’s 20-seat section manned by John Bunner Tuesday to Saturday from 5 pm to 1 am

Executive chef Patrick Kriss
Sous chefs Nick Bentley, Matthew Betsch, and Kevin Jeung)
Pastry chef Cori Murphy (ex-Canoe) @corilmurphy
General manager Amanda Bradley

alo restaurant
Hospitality ([hos-pi-tal-i-tee] Origin: French; Hospitalité; The quality or disposition of receiving and treating guests and strangers in a warm, friendly, generous way.
Alo [‘a.lo] Origin: Latin; Alui altum; To nourish, cherish, support, sustain, maintain and keep.
It is our intention to get back to the roots of hospitality. We want each and every guest to feel welcome in our home, and that home is ALO. A destination for classically prepared, meticulously thought out French food and service. This no-nonsense approach to fine dining with our combined experience working behind-the-scenes at some of the world’s best restaurants has led us to this point. We welcome you to ALO.

Twitter: Alo restaurant @AloRestaurant
Twitter: Patrick Kriss @Patrickkriss

Information e-mail: info@alorestaurant.com

Alo restaurant Reservations via Opentable.com

Alo restaurant Facebook Page

Alo Restaurant 163 Spadina Avenue (east side just south of Queen Street)
Alo Restaurant 163 Spadina Avenue (east side just south of Queen Street)
The bar at Alo Restaurant

The bar at Alo Restaurant
The bar at Alo Restaurant
Cocktails at The bar at Alo Restaurant

Cocktails at The bar at Alo Restaurant
Puffed grain granola for The Bar at Alo
Puffed grain granola for The Bar at Alo

Cerignola olives, lamb shoulder, eggplant $8
Cerignola olives, lamb shoulder, eggplant $8
Pork belly, black pepper, sherry vinegar $8

Pork belly, black pepper, sherry vinegar $8
Crudité vegetables, buttermilk $8
Crudité vegetables, buttermilk $8

Lailey Sauvignon Blanc 2014 Niagara Peninsula, Ontario VQA dry white wine 13% a/c/vol
Lailey Sauvignon Blanc 2014 Niagara Peninsula, Ontario VQA dry white wine 13% a/c/vol
Pomme soufflé, black pepper and sherry aoli

Pomme soufflé, black pepper and sherry aoli
Pomme soufflé, sour cream
Pomme soufflé, sour cream

Amuse – buttermilk sorbet, English pea purée, almond oil, pea dust
Amuse – buttermilk sorbet, English pea purée, almond oil, pea dust
Japanese Sea Bream – samphire, toasted nori, yuzu kosho powder aoli blanched sea beans diced kombu grated radish fleur de sel

Japanese Sea Bream – samphire, toasted nori, yuzu kosho powder aoli blanched sea beans diced kombu grated radish fleur de sel
Pemaquid oyster lightly steamed watercress sauce confit Yukon gold potato rounds acidic virgin butter watercress salad, nasturtium, red ribbon sorrel, pickled cultured cream cippo onions
Pemaquid oyster lightly steamed watercress sauce confit Yukon gold potato rounds acidic virgin butter watercress salad, nasturtium, red ribbon sorrel, pickled cultured cream cippo onions

House cultured butter bar
House cultured butter bar
House cultured butter bar

House Bread – pain au beurre, cultured butter bar
B. C. Dungeness Crab – carolina gold rice, sea spinach, lime segments, juice and zest English pea shoots
B. C. Dungeness Crab – carolina gold rice, sea spinach, lime segments, juice and zest English pea shoots

Quebec foie gras – cured cockscomb, veal trotter, king oyster, burnt onion, bonito, stew of shallot, garlic, white wine, chive, sherry vinegar and chicken fat, sprayed sherry vinegar
Quebec foie gras – cured cockscomb, veal trotter, king oyster, burnt onion, bonito, stew of shallot, garlic, white wine, chive, sherry vinegar and chicken fat, sprayed sherry vinegar
Cured egg yolk, maitaki mushrooms, hollandaise

Cured egg yolk, maitaki mushrooms, hollandaise
Linzer Delikatess Potato, Salmon Roe, Bonito, Corn
Linzer Delikatess Potato, Salmon Roe, Bonito, Corn

Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry vinegar, chanterelles
Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry vinegar, chanterelles
Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry vinegar, chanterelles

Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry vinegar, chanterelles
Yorkshire rack of pork – roasted, chard mustard greens charred grapes veg grape vinaigrette preserved ramp and hot mustard purée frisée pickled mustard seeds/garlic scapes toasted walnut
Yorkshire rack of pork – roasted, chard mustard greens charred grapes veg grape vinaigrette preserved ramp and hot mustard purée frisée pickled mustard seeds/garlic scapes toasted walnut

Dorset Lamb shoulder – raw vegetables baby turnip gem lettuce, treviso, squash purple mustard, baby fennel, fennel fronds anchovy preserved lemon/pickled ramps, olive oil/ramp liquid, sheep’s milk yogurt
Dorset Lamb shoulder – raw vegetables baby turnip gem lettuce, treviso, squash purple mustard, baby fennel, fennel fronds anchovy preserved lemon/pickled ramps, olive oil/ramp liquid, sheep’s milk yogurt
Pre dessert amuse – Caramelized plum purée – golden plum sorbet, puffed bulgur and bitter almond foam

Pre dessert amuse – Caramelized plum purée – golden plum sorbet, puffed bulgur and bitter almond foam
Whipped milk chocolate ganache – stout cake, malted meringue, milk jam
Whipped milk chocolate ganache – stout cake, malted meringue, milk jam

White chocolate cremeux – cucumber granite, carmelized white chocolate crumble
White chocolate cremeux – cucumber granite, carmelized white chocolate crumble
Vanilla honey cream, fresh Ontario berries, berry chips, lemone thyme, raspberry red currant purée & powder

Vanilla honey cream, fresh Ontario berries, berry chips, lemone thyme, raspberry red currant purée & powder
Pâté choux with caramel and vanilla chantilly cream $3 per piece
Pâté choux with caramel and vanilla chantilly cream $3 per piece

Kitchen staff concentration
Executive chef/owner Patrick Kriss
Sous chef Nick Bentley

Sous chef Nick Bentley
Sous chef Matthew Betsch
Executive chef/owner Patrick Kriss and sous chef Matthew Betsch

Executive chef/owner Patrick Kriss
Executive chef/owner Patrick Kriss
The Menu 2015 08 01

The Bar at Alo Menu 2015 08 01
Alo Restaurant Cocktail list 2015 08 01
The Wine List 2015 07 16

The Wine List 2015 07 16
The Wine List 2015 07 16
The Business Card

Drinks, bar food, and dinner for two with wine $305.10 (Gratuity $52.00)

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Sidecar Bar And Grille – Toronto – 2015 07 02

02 Thursday Jul 2015

Posted by TFG in The Latest

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Tags

2011, 8 oz. flat iron, Aioli, avocado, Bean, Beans, Bloody Caesar, buttery, cakes, Ciabatta, ciabatta toast, Confit, crab, Crab cakes, creamy, creamy avocado mousse, crisp, crisp duck leg, crusted, cut, Douro, Duck, Duck Confit, duckd, Fingerling, fingerling potatoes, Frites, Garlic, garlic mashed potato, Golden, golden frites, Green, green beans, grilled.flat iron, hand, hand-cut, House bread, lamb, lardons, Leg, mashed, mashed potato, Mousse, natural, natural reduction, Onion, Panko, panko crusted, Pecan, pecan crusted, Potato, Potatoes, Rack, Rack of Lamb, Red, red onion aioli, reduction, Roasted, roasted lamb, roasted vegetables, Salmon, salmon tartare, shallots, Smashed, Spicy, spread, Sriracha, sriracha aioli, Steak, Tartare, Toast, vegetables, Vila Regia, White, White Bean, white beans

Rack of Lamb - pecan crusted roasted lamb, garlic mashed potato, roasted vegetables, natural reduction $29

Rack of Lamb – pecan crusted roasted lamb, garlic mashed potato, roasted vegetables, natural reduction $29

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, white bean spread
House bread, white bean spread
House bread, white bean spread

Vila Regia Douro 2011 $25.00
Bloody Caesar tall glass, spicy, little ice $12.00
Crab Cakes – moist and tender panko crusted crab with a spicy sriracha aioli $15

Crab Cakes – moist and tender panko crusted crab with a spicy sriracha aioli $15
Salmon Tartare – creamy avocado mousse (spicy), shallots, ciabatta toast $8
Salmon Tartare – creamy avocado mousse (spicy), shallots, ciabatta toast $8

Salmon Tartare – creamy avocado mousse (spicy), shallots, ciabatta toast $8
Salmon Tartare – creamy avocado mousse (spicy), shallots, ciabatta toast $8
Rack of Lamb – pecan crusted roasted lamb, garlic mashed potato, roasted vegetables, natural reduction $29

Rack of Lamb – pecan crusted roasted lamb, garlic mashed potato, roasted vegetables, natural reduction $29
Duck Confit – crisp duck leg, white beans, lardons, smashed buttery fingerling potatoes, green beans $24
Duck Confit – crisp duck leg, white beans, lardons, smashed buttery fingerling potatoes, green beans $24

Steak Frites – grilled 8 oz. flat iron, hand cut golden frites & red onion aioli $20
Steak Frites – grilled 8 oz. flat iron, hand cut golden frites & red onion aioli $20
2015 07 03 The Menu

2015 07 03 The Menu
2015 07 03 The Menu
2015 07 03 The Menu

2015 07 03 The Menu
2015 07 03 The Menu
Dinner for three $150.29 (Gratuity $20.00)

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About Foodie Images

The tastefully pen-named Taylor Fladgate is a dedicated foodie whose pleasure in photographing food is surpassed only by his pleasure in eating it.
'Foodie Images' is about chronicling & sharing his mouth-watering discoveries with other foodies and fellow culinary adventurers.

Text and Images Paul S. Manson © 2011 © 2012 © 2013 © 2014 © 2015

All images are copyright by Paul S. Manson.
All rights reserved (Attribution-NonCommercial-NoDerivs). You are welcome to use my images, but please credit me. Thanks.

["Judgement Reserved" indicates problems were encountered during the meal which detracted from the dining experience as a whole]

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