Universal Grill – Toronto – 2016 04 10 – Dinner

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)

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Atelier (Marc Lepine) – Ottawa – 2015 11 04 Food

Tags

Acadian, atlantic, B liner, B.C., Breast, Caviar, chai latte, Chicken Liver, crab apples, crawdads, crawfish, crystalized ginger, dino egg, elk roast, emulsion, flexible, Ganache, Jalapeno, ling cod, liquid centre, Mousse, music, Oregon, pan seared, Passion Fruit, Pop Corn, Pork Belly, poussin, Red Beet, rocks, Salad, Scallop, Seared, Shrimp, shrimp ring, Smoked, snapper, Sorbet, sous vide, Sphere, Sturgeon, tails, truffle-scented, White Chocolate

EDIBLE CHOPIN WALTZ (Opus 69 number 2) red beet music, chicken liver mousse rocks

Atelier Restaurant

Little Italy 540 Rochester Street Ottawa Ontario K1S 4M1 +1-613-321-3537

$$$$ International Gluten-Free Friendly, Free Wi-Fi
Hours Tuesday to Saturday dinner only (3+ hours)

Twitter: Atelier Restaurant (Marc Lepine) @MarcLepine

Atelier Restaurant Reservations via Opentable

Atelier Restaurant Facebook Page

Atelier Restaurant Instagram Page

ACADIAN STURGEON CAVIAR

ACADIAN STURGEON CAVIAR

POP CORN truffle-scented

POP CORN truffle-scented

EDIBLE CHOPIN WALTZ (Opus 69 number 2) red beet music, chicken liver mousse rocks

EDIBLE CHOPIN WALTZ (Opus 69 number 2) red beet music, chicken liver mousse rocks

EDIBLE CHOPIN WALTZ (Opus 69 number 2) red beet music, chicken liver mousse rocks

EDIBLE CHOPIN WALTZ (Opus 69 number 2) red beet music, chicken liver mousse rocks

SHRIMP RING Oregon shrimp in smoked jalapeño emulsion

SHRIMP RING Oregon shrimp in smoked jalapeño emulsion

SNAP, CRACKLE, POP B liner snapper

SNAP, CRACKLE, POP B liner snapper

YOU’RE BEING MIGHTY SHELLFISH seared Atlantic scallop, crystalized ginger

YOU’RE BEING MIGHTY SHELLFISH seared Atlantic scallop, crystalized ginger

YOU’RE BEING MIGHTY SHELLFISH seared Atlantic scallop, no crystalized ginger

YOU’RE BEING MIGHTY SHELLFISH seared Atlantic scallop, no crystalized ginger

THE AUTUMN BOMB liquid centre sphere of chai latte

THE AUTUMN BOMB liquid centre sphere of chai latte

CRAWDADS AND CRAB APPLES crawfish salad and tails

CRAWDADS AND CRAB APPLES crawfish salad and tails

CRAWDADS AND CRAB APPLES crawfish salad and tails

CRAWDADS AND CRAB APPLES crawfish salad and tails

BELLY UP sous vide pork belly

BELLY UP sous vide pork belly

ABRAHAM LINGCOD pan seared B.C. ling cod

ABRAHAM LINGCOD pan seared B.C. ling cod

LITTLE CHICKEN, BIG CITY poussin breast cooked sous vide

LITTLE CHICKEN, BIG CITY poussin breast cooked sous vide

ELK! I NEED SOMEBODY sous vide Elk roast

ELK! I NEED SOMEBODY sous vide Elk roast

DINO EGG hollowed out egg of passion fruit sorbet

DINO EGG hollowed out egg of passion fruit sorbet

THE BUCK STOPS HERE flexible white chocolate ganache

THE BUCK STOPS HERE flexible white chocolate ganache

ATELIER – OUR MENUS

List of Ingredients WINE PAIRINGS Steve Robinson Sommelier

Dinner for two $424.90 (Gratuity $80.00)

The Chefs’ House – Toronto – 2015 11 02

Tags

All Natural, baby octopus, Beau's, braised, Brewing Company, Butter, butternut squash, Cauliflower, celery, Cereal, Chantilly, Cheese, chick peas, Chicken, Chocolate, chorizo, ciabatta toast, citrus dressing, Condensed, crisp, Frites, ginger, goat cheese, greens, Honey, House bread, Kim Crawford, Marlborough, meringue, Milk, New Zealand, Octopus, olives, omelet, organic, pan seared, Plum, Potato, Pudding, Pumpkin Seeds, Roasted, sauce, Sauvignon Blanc, seed, sesame, soft grits, spiced, stout, Tom Green, tomato jam, tossed, Wild Rice, Yoghurt

Roasted Cauliflower, Celery, Goat Cheese, Pumpkin Seeds, Citrus Dressing

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

The Chefs’ House Opentable Reservations via Opentable

Information e-mail: chefshouse@georgebrown.ca

The Chefs’ House Facebook Page

Beau’s All Natural Brewing Company (organic) Tom Green, Stout $6.50

2014 Sauvignon Blanc, Kim Crawford, Marlborough, New Zealand $7.00

House bread and butter

House bread and butter

House bread and butter

Braised Baby Octopus, Olives, Chick Peas, Ciabatta Toast

Braised Baby Octopus, Olives, Chick Peas, Ciabatta Toast

Roasted Cauliflower, Celery, Goat Cheese, Pumpkin Seeds, Citrus Dressing

Roasted Cauliflower, Celery, Goat Cheese, Pumpkin Seeds, Citrus Dressing

Roasted Cauliflower, Celery, Goat Cheese, Pumpkin Seeds, Citrus Dressing

Roasted Cauliflower, Celery, Goat Cheese, Pumpkin Seeds, Citrus Dressing

Pan seared Chicken, Soft Grits, Butternut Squash, Tomato Jam

Pan seared Chicken, Soft Grits, Butternut Squash, Tomato Jam

Chorizo, Potato & Cheese Omelet, tossed Greens or Frites

Chorizo, Potato & Cheese Omelet, tossed Greens or Frites

Honey & Ginger Roasted Plum, Yoghurt Sauce, Sesame Seed Meringue

Honey & Ginger Roasted Plum, Yoghurt Sauce, Sesame Seed Meringue

Spiced Chocolate Pudding, Crisp Wild Rice Cereal, Condensed Milk Chantilly

Spiced Chocolate Pudding, Crisp Wild Rice Cereal, Condensed Milk Chantilly

Newly renovated restaurant

Newly renovated restaurant

Newly renovated restaurant

Pots and pans anyone?

Student chefs and teachers [Oliver Li, Chef de Cuisine/Chef Adrian Rusyn, Chef Technologist]

Student chefs [Ever present David Schwingenschloegl, Dining Room Technologist in background]

Ever present David Schwingenschloegl, Dining Room Technologist

Ever present David Schwingenschloegl, Dining Room Technologist

2015 11 02 Lunch menu

2015 11 02 Lunch menu

2015 11 02 Dinner menu

2015 11 02 Dinner menu

Lunch for two $81.75 (including Gratuity $10.00)

Scaramouche – Toronto – 2015 01 16 – Dinner

Tags

Alsace, Amuse Bouche, bacon, bacon beurre blanc, Barmès-Buecher, beurre, beurre fondue, bisquits, black currant, Blanc, Bloody Caesar, bread, bread crumbs, breadcrumbs, breadcrumbs crust, brittle, brussel, brussel sprouts, Caramelized, caramelized cipollini, carrot, carrot purée, carrots, Cauliflower, cauliflower purée, chard, chopped, chopped lobster, Cipollini, coconut milk, Cod, crab, Crème Brûlée, Cream, Cream Puff, crispy, crispy leeks, crispy mustard, crispy mustard crust, crispy squid ink, crumbs, crushed, crushed macadamia, crust, Domaine, Eggplant, Fennel, Fennel Pollen, filling, Fine, fine olive oil, fondue, Fresh, Fruit, Gewurztraminer, Golden, golden turnips, greens, Hazelnut, hazelnut purée, Hedgehog, hedgehog mushroom, heirloom, heirloom carrots, Herb, Herrenweg, Honey Mushroom, Icelandia Cod, jus, King, King Crab, lamb, lamb rack, langue-du-chat, leeks, Lemon, Lemon mascarpone, lime, Lobster, macadamia, Mango, Mascarpone, Meyer, meyer lemon, Mushroom, Mustard, mustard greens, mustard herb, natural, natural jus, Nut, nut brittle, Olive Oil, Onions, Pan, pan seared, Parmesan, parmesan tuile, passion, Passion Fruit, Pea shoots, Pink Reverie, pollen, Puff, Purée, Rack, Ravioli, relish, Roasted, Salsify, Sautéed, sautéed spinach, scallops, Sea, Sea Scallops, Seared, Shaved, shaved fennel, Sorbet, Soup, Spicy, spicy eggplant, Spinach, Sprouts, Squid ink, Swiss, swiss chard, Tempura, toasted, Truffle, tuile, turnips, vanilla cream, Veal, veal jus, Walnut, watercress, whipped, whipped vanilla, White, White Truffle, white wine, wine

Roasted Icelandia Cod – mustard herb breadcrumbs crust heirloom carrots salsify mustard greens hedgehog mushroom purée golden turnips bacon beurre blanc $46

Scaramouche Restaurant, Pasta Bar and Grill

Midtown One Benvenuto Place Toronto Ontario +1-416-961-8011

$$$$ French Romantic, Private Parties

Hours of operation
Monday to Saturday, dinner only for both The Dining Room & The Grill
Scaramouche is pleased to offer complimentary valet parking

Executive Chef Keith Froggett
Chef de Cuisine Boban Mathew
Pastry Chefs: Lindsay Haddock

Scaramouche Restaurant, Pasta Bar and Grill Reservations via Opentable.com

Pink Reverie $15 Extra spicy Bloody Caesar $12

Domaine Barmès-Buecher 2009 Herrenweg Gewűrztraminer Alsace (BYOB $35.00)

Domaine Barmès-Buecher 2009 Herrenweg Gewűrztraminer Alsace (BYOB $35.00)

House made bread – three varieties

Salt and pepper shaker

Amuse bouche – Mushroom soup parmesan tuile honey mushroom fine olive oil pea shoots

Amuse bouche – Mushroom soup parmesan tuile honey mushroom fine olive oil pea shoots

King Crab Ravioli – Lemon mascarpone filling sautéed spinach shaved fennel watercress fennel pollen beurre fondue

King Crab Ravioli – Lemon mascarpone filling sautéed spinach shaved fennel watercress fennel pollen beurre fondue

auliflower purée – chopped lobster fresh white truffle crispy squid ink tempura $18

auliflower purée – chopped lobster fresh white truffle crispy squid ink tempura $18

Pan seared sea scallops – hazelnut purée brussel sprouts crispy leeks meyer lemon relish white wine veal jus $22

Pan seared sea scallops – hazelnut purée brussel sprouts crispy leeks meyer lemon relish white wine veal jus $22

Lamb – rack with crispy mustard crust Swiss chard caramelized cipollini onions carrot purée spicy eggplant relish and toasted walnut bread crumbs natural jus $48

Lamb – rack with crispy mustard crust Swiss chard caramelized cipollini onions carrot purée spicy eggplant relish and toasted walnut bread crumbs natural jus $48

Roasted Icelandia Cod – mustard herb breadcrumbs crust heirloom carrots salsify mustard greens hedgehog mushroom purée golden turnips bacon beurre blanc $46

Roasted Icelandia Cod – mustard herb breadcrumbs crust heirloom carrots salsify mustard greens hedgehog mushroom purée golden turnips bacon beurre blanc $46

Cream Puff filled with passion fruit, mango whipped vanilla cream lime and coconut milk sorbet crushed macadamia nut brittle $14

Cream Puff filled with passion fruit, mango whipped vanilla cream lime and coconut milk sorbet crushed macadamia nut brittle $14

Crème Brûlée black currant sorbet langue-du-chat bisquits $14

Crème Brûlée black currant sorbet langue-du-chat bisquits $14

The Menu 2015 01 16

The Menu 2015 01 16

The Menu 2015 01 16

The Menu 2015 01 16

The Menu 2015 01 16

The Menu 2015 01 16

Dinner for two (Gratuity $40.00)

Pangaea Restaurant – Toronto – 2014 12 31

Tags

1985, 1994, 62˚, almond, Amuse Bouche, Arrack, bacon, beef steak, beetroot, Black Cod, black garlic, bok choy, Broccoli, Broth, butternut, capers, Cardamom, Chateau Lynch Bages, Citrus, Crème, Cream, crust, dashi, doughnut, Duck, Egg, Elk, Fennel, finely, Fingerling, Foie Gras, Fresh, frissé, frozen pebbles, Garlic, gnocchi, gorgonzola, greens, Horseradish, House bread, Kusshi, Lemon, lemon crème, micro greens, mignonette, Minced, Mushroom, Nut, olive loaf, Onions, Ontario, Oporto, orange, oranges, oven roasted, Oyster, pan seared, pearl barley, Petit Fours, poached, Porcini, porcini cream sauce, porridge, Potato, Potato Rösti, Potatoes, Purée, Radish, Raw, red wine, Ricotta, Roasted, rolled in sugar, Rosemary, Rosti, Rougié, sauce, Seared, seasonings, shake, slices, Smoked, Squash, Steak, Steak Tartare, Sturgeon, Sunchoke, sweet potato, Tartare, Taylor Fladgate, Vinegar, Vintage Port, warm, White Truffle, wilted

N.B. Sturgeon and Rougié Foie Gras – pan seared, roasted sunchoke purée, almond nut crust, beetroot.

Pangaea Restaurant

Yorkville 1221 Bay Street (at Bloor) Toronto, Ontario, Canada

+1-416-920-2323

Reservations 416-920-2323
Wi-Fi
Lunch: Monday to Saturday: 11:30 am to 5:00 pm
Dinner: Monday to Saturday: 5:00 pm to 10:00 pm

Twitter: Pangaea Restaurant @pangaeaTO
Twitter: Chef Chef Martin Kouprie @martinkouprie

Information e-mail: pangaea@on.aibn.com

Pangaea Restaurant Opentable Reservations

pangaea (pan-gee-ahhh!) is the acclaimed Yorkville restaurant named after the super continent that existed on earth 250 million years ago before the tectonic plates separated to form the land masses on world maps today. Pangaea Restaurant co-owners Peter Geary and Martin Kouprie chose this tricky to spell name because it evokes what they want their restaurant to be: a place where international inspiration and regional ingredients come together to form a unique and wonderful dining concept.
A success since 1996, Pangaea Restaurant continues to be faithful to this original goal. Today, as on the first day our door swung open on to Bay Street, Peter and Martin ensure that Pangaea Restaurant is a place where people can come to experience the best food and service Toronto has to offer. At Toronto’s Pangaea Restaurant plates do indeed move twice a day; but, instead of continental plates, china plates artfully topped with delectable regional cuisine are the ones traveling.

Chateau Lynch Bages 1985 12.5% Alc./Vol. 750 ml.

Chateau Lynch Bages 1985 12.5% Alc./Vol. 750 ml.

House Bread – olive loaf

Amuse Bouche – roasted garlic with rosemary lemon crème

Amuse Bouche – roasted garlic with rosemary lemon crème

Kusshi Oyster – mignonette sauce, red wine vinegar, fresh horseradish, frozen pebbles

Kusshi Oyster – mignonette sauce, red wine vinegar, fresh horseradish, frozen pebbles

Seared Porcini Gnocchi – wilted greens, smoked bacon, gorgonzola, porcini cream sauce.

Seared Porcini Gnocchi – wilted greens, smoked bacon, gorgonzola, porcini cream sauce.

Steak Tartare – finely minced raw beef steak, onions, capers, seasonings

Steak Tartare – finely minced raw beef steak, onions, capers, seasonings

N.B. Sturgeon and Rougié Foie Gras – pan seared, roasted sunchoke purée, almond nut crust, beetroot.

N.B. Sturgeon and Rougié Foie Gras – pan seared, roasted sunchoke purée, almond nut crust, beetroot.

N.B. Sturgeon and Rougié Foie Gras – pan seared, roasted sunchoke purée, almond nut crust, beetroot.

N.B. Sturgeon and Rougié Foie Gras – pan seared, roasted sunchoke purée, almond nut crust, beetroot.

B.C. Black Cod – oven roasted, mushroom dashi broth, 62˚ egg, bok choy, black garlic, sweet potato.

B.C. Black Cod – oven roasted, mushroom dashi broth, 62˚ egg, bok choy, black garlic, sweet potato.

B.C. Black Cod – oven roasted, mushroom dashi broth, 62˚ egg, bok choy, black garlic, sweet potato.

B.C. Black Cod – oven roasted, mushroom dashi broth, 62˚ egg, bok choy, black garlic, sweet potato.

Ontario Duck – butternut squash, fennel, pearl barley porridge, potato rosti.

Ontario Duck – butternut squash, fennel, pearl barley porridge, potato rosti.

Elk – broccoli, radish, fingerling potatoes, frissé, micro greens, white truffle slices.

Elk – broccoli, radish, fingerling potatoes, frissé, micro greens, white truffle slices.

Taylor Fladgate Vintage Port – 1994 750 ml. 20.5% Alc./Vol. Bottled in Oporto 1996 (1997 $75.00)

Taylor Fladgate Vintage Port – 1994 750 ml. 20.5% Alc./Vol. Bottled in Oporto 1996 (1997 $75.00)

Taylor Fladgate Vintage Port – 1994 750 ml. 20.5% Alc./Vol. Bottled in Oporto 1996 (1997 $75.00)

Warm Citrus Doughnut – ricotta, rolled in sugar, orange/cardamom shake, Arrack poached oranges.

Warm Citrus Doughnut – ricotta, rolled in sugar, orange/cardamom shake, Arrack poached oranges.

Warm Citrus Doughnut – ricotta, rolled in sugar, orange/cardamom shake, Arrack poached oranges.

Warm Citrus Doughnut – ricotta, rolled in sugar, orange/cardamom shake, Arrack poached oranges.

Decadent petit fours

Decadent petit fours

2014 12 31 The Menu

2014 12 31 The Menu

2014 12 31 The Menu

2014 12 31 The Menu

2014 12 31 The Menu

2014 12 31 The Menu

The Cookbook