Universal Grill – Toronto – 2016 04 10 – Dinner

10 Sunday Apr 2016

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Apple, Asiago, Baby Back, Balsamic, basmati, BBQ, bread, Calamari, calves, Chicken, Chipotle, Cornmeal, Crumble, curry, dahl, dandelion, Dijon, draughtbeer, Ernst Lessen, Fennel, Fried, Fries, Gewurztraminer, glazed, Hot, House, House bread, lentil, liver, Mash, mini, mode, Mushroom, mussels, Okra, Onions, Original Ribs, pan seared, Parmesan, parsnip, peach, Pfalz, plantain, pork ribs, portobello, Potato, Potatoes, Provimi, puri, Raspberry, Red, Ribs, rice, Roasted, roti, Salad, sauce, Shaved, Shepherd's Pie, slow stewed, Soup, Spinach, spread, sweet potato, Tzatziki, Villa Wolf, Vinegar, warm, Yam, yam fries

hot chicken curry with plantain, okra, yam and dahl puri roti basmati rice $17

Universal Grill

The Annex 1071 Shaw Street Toronto Ontario M6G 3N4 +1-416-588-5928

Diner $$$ Outdoor dining Bring your own bottle Vegetarian

Located in a slightly industrial-appearing neighbourhood, the bistro-styled Universal Grill provides an eclectic mix of restaurant menu items. Open since 1996, menu items served at dinner include their specialty ribs, tortilla spring rolls, oven-baked rigatoni, hot chicken curry, grilled Black Angus sirloin, and pan seared calf’s liver. All food is house-made and the hearty portions are large. Universal houses a fine wine selection to go along with its flavourful menu as well. On average the contemporary cuisine will run a dining couple $90 for three courses and a glass of wine.

Hours
Closed Monday
Dinner: Tues to Sun: 5 p.m. to 10:30 p.m.
Brunch: Sat – Sun: 10:30 a.m. to 2:30 p.m.

Twitter: @UniversalGrill
Reservations please call +1-416-588-5928

Universal Grill – Toronto – 2016 04 10 – Dinner

: house bread and spread

: house bread and spread

: soup – parsnip, apple and potato $6

: soup – parsnip, apple and potato $6

: Villa Wolf Gewürztraminer Ernst Lessen Pfalz 2013 11.5% alc./vol. 750 ml

: Villa Wolf Gewürztraminer Ernst Lessen Pfalz 2013 11.5% alc./vol. 750 ml

: warm portobello mushroom salad with spinach, balsamic vinegar and shaved parmesan $10

: warm portobello mushroom salad with spinach, balsamic vinegar and shaved parmesan $10

: cornmeal fried calamari with chipotle tzatziki $10

: cornmeal fried calamari with chipotle tzatziki $10

: shepherd’s pie, lentil, fennel and dandelion with sweet potato mash and asiago $18

: shepherd’s pie, lentil, fennel and dandelion with sweet potato mash and asiago $18

: hot chicken curry with plantain, okra, yam and dahl puri roti basmati rice $17

: hot chicken curry with plantain, okra, yam and dahl puri roti basmati rice $17

: apple, peach and raspberry crumble à la mode $8

: apple, peach and raspberry crumble à la mode $8

: The Dinner Menu 2016 04 10

: The Dinner Specials 2016 04 10

: Dinner for two $73.76 (gratuity $18.00)(The tip was based on the charge for dinner, the $18.00 for the Vegetarian Shepherd’s pie comped and the estimated value of the BYOW Gewurztraminer)

Universal Grill – Toronto – 2016 03 22 – Mussels Dinner

: draught beer large and small glasses (12 oz. and 20 oz.)

: the dinner specials and desserts menu

: the price you pay for Mussels is the same as the time you order them. We had five orders. $5

: the price you pay for Mussels is the same as the time you order them. We had five orders. $5

: pan seared provimi calves liver, with dijon glazed onions and roasted mini red potatoes $23

: pan seared provimi calves liver, with dijon glazed onions and roasted mini red potatoes $23

: the original ribs, baby back pork ribs with slow stewed BBQ sauce and yam fries $25

: the original ribs, baby back pork ribs with slow stewed BBQ sauce and yam fries $25

: (We were treated to mussels and do not have a bill for dinner that evening)

Nota Bene – Toronto – 2016 01 30 Winterlicious Dinner

30 Saturday Jan 2016

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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)

Alo Restaurant – Toronto – 2015 08 01

01 Saturday Aug 2015

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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

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)

The Chefs’ House – Toronto – 2015 07 24 – Summerlicious

24 Friday Jul 2015

Posted by TFG in The Latest

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asparagus, Broccoli, Butter, Cake, Caramel, carrot, Carrot Cake, Chantilly, Chicken, Chicken Stir-Fry, Chinese, Chinese Broccoli, Coulis, Cream, Crumble, Daily, dressing, Egg, Fattoush, ginger, goat cheese, grilled, Herb, hoisin, Hoisin Sauce, House bread, housemade, ice, Ice Cream, Jasmine, Jasmine Rice, Lemon, maple, Maple Caramel Sauce, Niagara, Nicoise, peach, Pickled, Pickled vegetables, Prosciutto, Quail's Egg, Raspberry, rice, Salad, Salmon, sauce, Scented, Stir-Fry, vegetables

Chicken Stir-Fry, Hoisin Sauce, Jasmine Rice, Chinese Broccoli

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.
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 [entrance/exit only]
Final bar service will be: 1:15 pm at lunch and 9:15 pm at dinner

Twitter: The Chefs’ House @thechefshouse
Twitter: George Brown College @GBCCHCAToronto
Twitter: John Higgins @haggisracer

The Chefs’ House Opentable Reservations via Opentable

Information e-mail: chefshouse@georgebrown.ca

The Chefs’ House Facebook Page

: House Bread and Butter

: House Bread and Butter

: Fattoush and Goat Cheese Salad

: Fattoush and Goat Cheese Salad

: Niagara Prosciutto, Asparagus, Quail’s Egg, Pickled Vegetables

: Niagara Prosciutto, Asparagus, Quail’s Egg, Pickled Vegetables

: Chicken Stir-Fry, Hoisin Sauce, Jasmine Rice, Chinese Broccoli

: Chicken Stir-Fry, Hoisin Sauce, Jasmine Rice, Chinese Broccoli

: Grilled Salmon Niçoise Salad, Herb Dressing

: Grilled Salmon Niçoise Salad, Herb Dressing

: Ginger Scented Peach Crumble, Raspberry Coulis, Lemon Chantilly

: Ginger Scented Peach Crumble, Raspberry Coulis, Lemon Chantilly

: Carrot Cake, Daily Housemade Ice Cream, Maple Caramel Sauce

: Carrot Cake, Daily Housemade Ice Cream, Maple Caramel Sauce

: 2015 07 24 Summerlicious lunch menu

: 2015 07 24 Summerlicious lunch menu

: Server’s ticket

: Lunch for two $70.02 (gratuity $9.00)

Splendido – Toronto – 2015 07 20 – Summerlicious

20 Monday Jul 2015

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Atlantic Salmon, avocado, Basil, Bloody Caesar, Blueberry, Caesar dressed, Cream, Crumble, Daikon, Enoki, Foie Gras, Frites, green beans, Gustave Lorentz.Réserve.Gewürztraminer.Vin d’Alsace, Hangar Steak, house grown, Lemon Curd, Malt, mayo, Mexican, Milk Bun, Mushroom, mushrooms, Onion, Onions, Parfait, Peanuts, pickled jalapeno, Pistachio, Pork, Pork Belly, Poutine, rice cakes, Romesco, Salmon, salmon belly, Sashimi, Scallop, sesame, shortcake, Spring, Steak, Strawberries, strawberry, Summerlicious, Taco, tomatoes, tortilla, Vinegar

Foie Gras Parfait – strawberry, peanuts, milk bun

Splendido Restaurant

The Annex 88 Harbord Street Toronto Ontario M5S 1G6 +1-416-929-7788

Victor Barry – Chef de Cuisine and Proprietor
Dru-Vaughan-Evans – Chef
Jef Lapointe – Sous Chef
Mark Redman – Pastry Chef
International, European $$$$
Hours: Tuesday to Saturday for dinner Sunday for Brunch

Twitter: @Splendido_TO
Twitter: Chef Victor Barry @ChefVBarry

Splendido Restaurant Reservations via OpenTable
Splendido Restaurant Facebook Page
Splendido Restaurant Instagram Page