The Chefs’ House – Toronto – 2016 04 12 – Bangerter Dinner

12 Tuesday Apr 2016

Tags

Adrian Rusyn, bread, bread service, Butter, Cambridge, Chef de Cuisine, Chef School, chevre, Cream, Cucumber, dark chocolate, Darnell Gregg, Fennel, fig, fig jam, garnish, George Brown, geranium, green house, Hazelnut, Hen, hen liver, Heritage Hen, Jason Bangerter, John Higgins, juniper, Kolapore Springs, Langdon Hall, lardo, liver, Madeira, mignardes, Monforte, morel, new potato, Oliver Li, Onion, Ontario, Parmesan, Pâté, Peanuts, Pork, pork lardo, Potato, Purée, Radish, Raspberry, rosewater, Salted, salted cucumber, shortbread, signature, Smoked, Smoked Trout, Soubise, Sous Chef, terroir noir, Trout, Truffle

fresh Monforte chevre, hazelnut, fennel, geranium, fig jam

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
Twitter: Jason Bangerter @chefbangerter

The Chefs’ House Opentable Reservations via Opentable

Information e-mail: chefshouse@georgebrown.ca

The Chefs’ House Facebook Page

: young juniper smoked trout (Kolapore Springs)

: young juniper smoked trout (Kolapore Springs)

: salted cucumber, rosewater, raspberry

: salted cucumber, rosewater, raspberry

: Langdon Hall butter, pork lardo, hen liver pate, radish

: Langdon Hall butter, pork lardo, hen liver pate, radish

: bread service

: bread service

: radish

: radish

: fresh Monforte chevre, hazelnut, fennel, geranium, fig jam

: fresh Monforte chevre, hazelnut, fennel, geranium, fig jam

: parmesan shortbread

: parmesan shortbread

: truffle purée, morel cream, parmesan shortbread

: truffle purée, morel cream, parmesan shortbread

: heritage hen, smoked new potato, onion soubise, madeira

: heritage hen, smoked new potato, onion soubise, madeira

: terroir noir, Langdon Hall signature dark chocolate, green house garnish, Ontario peanuts

: terroir noir, Langdon Hall signature dark chocolate, green house garnish, Ontario peanuts

: mignardes

: mignardes

: Chef Jason Bangerter Langdon Hall Cambridge

: Chef Jason Bangerter Langdon Hall Cambridge

: Chef Jason Bangerter Langdon Hall Cambridge

: Chef John Higgins Director George Brown Chef School

: Chef John Higgins Director George Brown Chef School

: Chef Adrian Rusyn, Chef Technologist

: Chef Adrian Rusyn, Chef Technologist

: Darnell Gregg, Langdon Hall sous chef

: Darnell Gregg, Langdon Hall sous chef

: Chef Oliver Li chef de cuisine

: Chef Oliver Li chef de cuisine

: (Kolapore Springs Trout © 2016 Langdon Hall)

: (Group Image © 2016 George Brown Chef School)

: Langdon Hall locally harvested honey gift

: 2015 04 12 menu Trending Now Dinner with Jason Bangerter Dinner for two including taxes and gratuity $ 170.00

: Jason Bangerter’s truffle soup recipe

: Jason Bangerter’s truffle soup recipe

Alo Restaurant – Toronto – 2016 04 01

01 Friday Apr 2016

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Tags

aged, Asian, Basil, Beef, bergamot, bone marrow, Broccoli, Burgundy, Cara Cara, carrot, Cauliflower, Certgnola, Cheese Boutique, cheese course, clementine, coffee, Cucumber, Cured, Dulcey, Earl Grey, Egg yolk, Fennel, Foie Gras, Gallo, ginger, Hokkaido, Honey, House Butter, koshihikari, Kusshi, lemon balm, Lobster, morel, Muscovy duck, mushrooms, mussels, nasturtium, nori, Nova Scotia, Olive Oil, olives, orange, Oyster, Pain au lait, parsley, Pear, Pinenuts, Pistachio, Preserved Lemon, Provimi veal, Quail Egg, Quebec, ribeye, rice, rice cracker, Room temperature, Sake, Sashimi, Savoy Cabbage, sea buckthorn, Sea Scallop, sea urchin, Serrano ham, shallots, Shaved, Shimaaji, shiso, snails, Squash, Striped Horsemackerel, Sunchoke, swiss chard, Tardivo, Tartare, Tea, treviso, Turnip, Vanilla, watercress, Yuzu

Nova Scotia lobster, squash, turnip, savoy cabbage

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, John Bunner
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

: Kusshi oyster, nasturtium minuet

: Kusshi oyster, nasturtium minuet

: Hokkaido sea urchin, rice cracker, shaved foie gras

: Hokkaido sea urchin, rice cracker, shaved foie gras

: Broccoli, preserved lemon, ginger

: Broccoli, preserved lemon, ginger

: Shimaaji, (Striped Horsemackerel) sashimi and tartare, cara cara orange, Tardivo, sake, yuzu, olive oil, shiso

: Shimaaji, (Striped Horsemackerel) sashimi and tartare, cara cara orange, Tardivo, sake, yuzu, olive oil, shiso

: Quebec foie gras, Asian pear, koshihikari rice, nori

: Quebec foie gras, Asian pear, koshihikari rice, nori

: Aged beef ribeye, bone marrow, watercress, shallots

: Aged beef ribeye, bone marrow, watercress, shallots

: Aged beef ribeye, bone marrow, watercress, shallots

: Aged beef ribeye, bone marrow, watercress, shallots

: Pain au lait

: Pain au lait

: Room temperature house butter

: All cutlery was placed on a china holder, never on the table itself

: Gallo mussels, pinenuts, basil, olive oil, serrano ham

: Gallo mussels, pinenuts, basil, olive oil, serrano ham

: Gallo mussels, pinenuts, basil, olive oil, serrano ham

: Gallo mussels, pinenuts, basil, olive oil, serrano ham

: Burgundy snails, morel mushrooms, parsley, quail egg

: Burgundy snails, morel mushrooms, parsley, quail egg

: Sea scallop, fennel, cucumber, cured egg yolk

: Sea scallop, fennel, cucumber, cured egg yolk

: Nova Scotia lobster, squash, turnip, savoy cabbage

: Nova Scotia lobster, squash, turnip, savoy cabbage

: Provimi veal, cauliflower, Swiss chard, Certgnola olives

: Provimi veal, cauliflower, Swiss chard, Certgnola olives

: Muscovy duck, treviso, cara cara orange, pistachio

: Muscovy duck, treviso, cara cara orange, pistachio

: The cheese course (cheese from The Cheese Boutique) warm nuts, apples

: The cheese course (cheese from The Cheese Boutique) warm nuts, apples

: sunchoke, honey, vanilla

: sunchoke, honey, vanilla

: Dulcey, coffee

: Dulcey, coffee

: Sea buckthorn, Earl Grey tea, bergamot

: Sea buckthorn, Earl Grey tea, bergamot

: Carrot, clementine, lemon balm

: Carrot, clementine, lemon balm

: The Menu 2016 04 01

: The Menu 2016 04 01

: Dinner for two with wine pairings $448.55 (Gratuity $70.00)

Aoyama Sushi – Toronto – 2015 12 12 – Dinner

12 Saturday Dec 2015

Posted by TFG in The Latest

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Tags

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

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)

Nota Bene – Toronto – 2015 10 17 – Dinner

17 Saturday Oct 2015

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Tags

Alsace, Balsamic, balsamic vinegar, bone marrow, bread, brioche, Brussels, brussels sprouts, Butter, chili-lime, chimichurri, Cote De Boeuf, Cucumber, Cumbrae, Cumbrae Farms, Cuvée Laurence, Domaine, Domaine Weinbach, Dry-Aged, dust, Farms, Foie Gras, France, Fried, Fritters, Gewürtraminer, Gewurztraminer, house made, jelly, kimchi, kimchi yogurt, ocean, ocean trout, Olive Oil, Onion Rings, Pecan, Pickled, pickled cucumber, Plums, poached, Praline, prune, Quebec, ribsteak, Roasted, Salt Cod, Sashimi, sauce, scotch bonnet, Shaved, Sprouts, Tasmanian, toasted, Trout, Weinbach, yogurt

Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

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

: Domaine Weinbach France – Alsace Cuvée Laurence Gewurztraminer 2011 $59.00 BYOB

: Domaine Weinbach France – Alsace Cuvée Laurence Gewurztraminer 2011 $59.00 BYOB

: House made bread – olive oil, balsamic vinegar and butter

: House made bread – olive oil, balsamic vinegar and butter

: For the table Salt Cod Fritters + scotch bonnet sauce $8

: For the table Salt Cod Fritters + scotch bonnet sauce $8

: Tasmanian Ocean Trout Sashimi – fried Brussels sprouts, kimchi yogurt, pickled cucumber $17

: Tasmanian Ocean Trout Sashimi – fried Brussels sprouts, kimchi yogurt, pickled cucumber $17

: Québec Foie Gras – poached prune plums, toasted brioche, pecan praline, balsamic jelly $24

: Québec Foie Gras – poached prune plums, toasted brioche, pecan praline, balsamic jelly $24

: Québec Foie Gras – poached prune plums, toasted brioche, pecan praline, balsamic jelly $24

: Québec Foie Gras – poached prune plums, toasted brioche, pecan praline, balsamic jelly $24

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Shaved Onion Rings (without chili-lime dust) $8 per side

: Shaved Onion Rings (without chili-lime dust) $8 per side

: 2015 10 17 The Dinner Menu

: 2015 10 17 The Dinner Menu

: Dinner for two $250.83 (Gratuity $35.00))

Tabülè – Toronto – 2015 08 20 Dinner

20 Thursday Aug 2015

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Tags

Amuse Bouche, babaganüj, BBQ, Beef, Breast, Cheese, Chicken, Chicken in a Pita, chickpea, Cucumber, Dry-Aged, Eggplant, falafel, Garlic, Gewurztraminer, grilled, Ground, homemade, Hummus, Juice, Kefta, Labni, lamb, Lebanese, Lebanese spices, Lemon, lemon juice, Lettuce, liver, Livers, Mixed, olives, Onion, Onions, Ontario, parsley, peppers, Purée, Puréed, Romaine, Sampler Platter, skewers, Tabülè, tahini, tahini sauce, tomatoes, Vin d' Alsace, Willy Gisselbrecht, yogurt, za’atar

Lunch Sampler Plate – hümus, babaganüj, tabülè and falafel $10.95

Tabülè On Yonge

Midtown 2009 Yonge Street Toronto Ontario M4S 1Z9 +1-416-483-3747

$$$$ Middle Eastern, Vegetarian, Lebanese
Gluten-Free Friendly, Vegan Friendly,
Kid Friendly, Delivery, BYOB,

Twitter: Tabülè On Yonge @TabuleToronto

Tabülè On Yonge Reservations via Bookenda

Tabülè On Yonge Facebook Page

: Willy Gisselbrecht Gewürztraminer 2012 13% ABV Vin d’ Alsace

: Willy Gisselbrecht Gewürztraminer 2012 13% ABV Vin d’ Alsace

: Amuse bouche – various peppers and olives

: Sampler Platter $14.00 Hümmus – chickpea purée, Lebanese tahini sauce, fresh lemon juice and a touch of garlic; Babaganüj – puréed BBQ eggplant mixed with Lebanese tahini, garlic and fresh lemon juice and Labni – homemade Lebanese yogurt cheese mixed with garlic and topped off with za’atar (Lebanese spices)

: Sampler Platter $14.00 Hümmus – chickpea purée, Lebanese tahini sauce, fresh lemon juice and a touch of garlic; Babaganüj – puréed BBQ eggplant mixed with Lebanese tahini, garlic and fresh lemon juice and Labni – homemade Lebanese yogurt cheese mixed with garlic and topped off with za’atar (Lebanese spices)

: Sampler Platter $14.00 Hümmus – chickpea purée, Lebanese tahini sauce, fresh lemon juice and a touch of garlic; Babaganüj – puréed BBQ eggplant mixed with Lebanese tahini, garlic and fresh lemon juice and Labni – homemade Lebanese yogurt cheese mixed with garlic and topped off with za’atar (Lebanese spices)

: Sampler Platter $14.00 Hümmus – chickpea purée, Lebanese tahini sauce, fresh lemon juice and a touch of garlic; Babaganüj – puréed BBQ eggplant mixed with Lebanese tahini, garlic and fresh lemon juice and Labni – homemade Lebanese yogurt cheese mixed with garlic and topped off with za’atar (Lebanese spices)