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

Universal Grill – Toronto – 2016 04 10 – Dinner

10 Sunday Apr 2016

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Tags

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)

Omaw (Matt Blondin) – Toronto – 2015 11 14

14 Saturday Nov 2015

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aged, aged wagyu, amaranth, Andouille, Andouille sausage, bacon, Beef, beef fat, blackened, bread, Buttermilk, cane, Capsicum, celery, Cheddar, cheesegulf, Chicken, Chicken Liver, chicken skins, chips, chow chow, coffee, Condensed, Corn, corn crust, creamed, creamed corn, dirty, dirty rice chips, English Bay, fat, Fried, Fried Chicken, fry, fry bread, Granville Island, Grits, Gulf Prawn, keylime, lime curd, liver, Malt, malt vinegar, meringue, Mushroom, mussels, Old Bay, Onion, onion tops, Pale Ale, Pea, pea relish, pimento, prawn, Puffed, relish, rice, Salad, Sausage, Short Ribs, Shrimp, skins, spice, tabascowedge, Toast, tops, vinaigrette, Vinegar, Wagyu, Wedge Salad, Yellow, yellow cheddar

fried chicken – wedge salad, buttermilk, bacon, tabasco $16

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 (@TheFoodDudesTO)

OMAW Restaurant Reservations via Bookenda

Information e-mail: info@omaw.ca

: Granville Island – English Bay Pale Ale $7

: spicy peanuts

: part of the open kitchen

: chicken liver – dirty rice chips $9

: chicken liver – dirty rice chips $9

: fried chicken skins – yellow cheddar, old bay $7

: fried chicken skins – yellow cheddar, old bay $7

: aged wagyu – beef fat vinaigrette, onion tops, pea relish, coffee $16

: aged wagyu – beef fat vinaigrette, onion tops, pea relish, coffee $16

: mussels on toast – fry bread, creamed corn, celery chow chow, malt vinegar $13

: mussels on toast – fry bread, creamed corn, celery chow chow, malt vinegar $13

: beef short ribs – capsicum, blackened spice, cane vinegar, puffed amaranth $15 (Complimentary)

: beef short ribs – capsicum, blackened spice, cane vinegar, puffed amaranth $15 (Complimentary)

: fried chicken – wedge salad, buttermilk, bacon, tabasco $16

: fried chicken – wedge salad, buttermilk, bacon, tabasco $16

: shrimp and grits – gulf prawn, andouille sausage, mushroom, pimento cheese $14

: shrimp and grits – gulf prawn, andouille sausage, mushroom, pimento cheese $14

: keylime – lime curd, condensed buttermilk, corn crust, meringue $10

: keylime – lime curd, condensed buttermilk, corn crust, meringue $10

: The Menu 2015 11 14

: The Beer/Drink list 2015 11 14

: The Wine List 2015 11 14

: Dinner for two $120.96 (Gratuity $17.00)

Pantheon Greek Restaurant – Toronto – 2015 08 22

22 Saturday Aug 2015

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(grenache rouge), Cake, Calamari, capers, Chicken, Chickpeas, Eggplant, feta cheese, fresh tomato, Fried, garides saganoki, Garlic, garlic butter, Gigantes, Greece, Greek, grilled, herbs, Honey, hot peppers, Humus, kotas, liver, loukaniko, Melitzanosalata, melted cheese, mushrooms, Nico Lazardi, Octopus, Olive Oil, Onions, Pan Fried, Pantheon dips, peppers, pikadiko, Pikilia, Pita, pressed, Puréed, puréed bread, red caviar, Rose, Sausage, Sautéed, Shrimp, sikotaki, sweet, taramasalata, tirolafteri, Tzatziki, yogurt

Fried calamari $14.95

Pantheon Greek Restaurant

407 Danforth Avenue Toronto Ontario M4K 1P1 +1-416-778-1929

Authentic Hellenic Cuisine

Co-owners: John Troupis and Nick Paroussis

Reservations: +1-416-778-1929

Pantheon Greek Restaurant Facebook Page

: Nico Lazardi Rosé (grenache rouge) wine of Greece 750 ml. 12.50 alc./vol.

: Nico Lazardi Rosé (grenache rouge) wine of Greece 750 ml. 12.50 alc./vol.

: The busy kitchen in apparent chaos

: Large Pantheon Dips: Pikilia Taramasalata (red caviar, puréed bread, olive oil); Melitzanosalata (Puréed eggplant, secret recipe); Tzatziki (pressed Greek yogurt, garlic, herbs); Tirolafteri (Sautéed feta cheese, hot peppers); Humus (Chickpeas, hot peppers); octopus; gigantes $18.95

: Large Pantheon Dips: Pikilia Taramasalata (red caviar, puréed bread, olive oil); Melitzanosalata (Puréed eggplant, secret recipe); Tzatziki (pressed Greek yogurt, garlic, herbs); Tirolafteri (Sautéed feta cheese, hot peppers); Humus (Chickpeas, hot peppers); octopus; gigantes $18.95

: Octopus, onions, capers

: Gigantes

: Grilled pita (2 pieces) $1.95

: Grilled pita (2 pieces) $1.95

: Sikotaki Kotas – pan fried chicken livers, sautéed peppers, mushrooms, onions, herbs $14.95

: Sikotaki Kotas – pan fried chicken livers, sautéed peppers, mushrooms, onions, herbs $14.95

: Pikadiko Loukaniko – sautéed sausage, peppers, mushrooms, onions, herbs $14.95

: Pikadiko Loukaniko – sautéed sausage, peppers, mushrooms, onions, herbs $14.95

: Fried calamari $14.95

: Fried calamari $14.95

: Garides Saganaki – sautéed shrimp, garlic butter, fresh tomato, melted cheese $19.95

: Garides Saganaki – sautéed shrimp, garlic butter, fresh tomato, melted cheese $19.95

: Sweet honey cake

: Sweet honey cake

: The Menu 2015 08 22

: The Menu 2015 08 22 (prices may not be current)

: The Menu 2015 08 22 (prices may not be current)

: The Menu 2015 08 22

: Dinner for three (all appetizers) $165.00 (gratuity $25.33)

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)