Universal Grill – Toronto – 2016 04 10 – Dinner

10 Sunday Apr 2016

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)

Elegance Chinese Cuisine – Markham – 2016 04 09 – Dim Sum

09 Saturday Apr 2016

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Tags

BBQ, Black Bean, Bun, Casserole, Chinese Sausage, Crystal, curry, Curry Sauce, Deep Fried, Dumpling, egg white, Fish Roe, Har Gau, Meat, Pepper, Pork, Pork Bun, Pork Dumpling, Prawn Dumpling, Preserved, pumpkin, rice, Rice Roll, salt, sauce, Sausage, savoury triangle, Scallop, Shrimp, Shrimp Dumpling, Shrimp Sauce, Siu Mai, spare rib, Spring Roll, Squid, Steamed, Steamed squid, Sticky Rice, Taro Cake, Vegetable, Yam

#46 Meat and vegetable rice roll $3.00

Elegance Chinese Cuisine & Banquet

7130 Warden Avenue Building 20 Suite 106-110 Markham Ontario L3R 0M7 +1-905-948-1881

Chinese, Dim Sum

: #17 Deluxe Steamed BBQ pork bun S $3.00

: #17 Deluxe Steamed BBQ pork bun S $3.00

: #38 Shrimp wrapped with egg white dumpling L $3.00

: #38 Shrimp wrapped with egg white dumpling L $3.00

: #12 Steamed spare rib in assorted black bean sauce S $3.00

: #12 Steamed spare rib in assorted black bean sauce S $3.00

: #2 Har Gau – crystal prawn dumpling L $3.00

: #2 Har Gau – crystal prawn dumpling L $3.00

: #3 Siu Mai – pork dumpling with scallop & fish roe L $3.00

: #3 Siu Mai – pork dumpling with scallop & fish roe L $3.00

: #28 Deep fried pumpkin and yam with pepper salt

: #33 Deep fried shrimp dumpling M $3.00

: #14 Sticky rice dumpling $3.00

: #14 Sticky rice dumpling $3.00

: #51 Preserved meat and sausage on rice in casserole M $3.00

: #51 Preserved meat and sausage on rice in casserole M $3.00

: #46 Meat and vegetable rice roll $3.00

: #46 Meat and vegetable rice roll $3.00

: #16 Steamed Taro Cake with Chinese Sausage & Shrimp Sauce M 3.00

: #16 Steamed Taro Cake with Chinese Sausage & Shrimp Sauce M 3.00

: #6 Steamed squid with curry sauce M $3.00

: #6 Steamed squid with curry sauce M $3.00

: #30 Deep fried spring roll with shrimp M $3.00

: #30 Deep fried spring roll with shrimp M $3.00

: #31 Deep fried savoury triangle S $3.00

: #38 Shrimp wrapped with egg white dumpling L $3.00

(14 dishes at $3.00 each + seating for 5 $6.00 (tea charge))
Before 11:00 am all small, medium and large dishes are $3.00 each,
After 11:00 am small $3.00; medium $4.20; large $5.20; extra-large $6.80; special $7.80

Alo Restaurant – Toronto – 2016 04 01

01 Friday Apr 2016

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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)

Yu Seafood – Richmond Hill – 2016 03 01 – Dim Sum

01 Tuesday Mar 2016

Posted by TFG in The Latest

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Tags

Beef, Beef Ball, Chicken, Chicken Feet, Citrus, crispy, Deep Fried, Dumpling, Dumplings, Feet, fin, gomi fried, Mai, Noodle, Pork, rice, Rice Noodle, roll, Salad Dressing, shark, shark fin, Shrimp, shu, shumai, Soup, Spring Rolls, Squid, Steamed, Tea, tentacle

8 shark fin soup dumplings XL $6.10

Yu Seafood

Richmond Hill – 270 West Beaver Creek Richmond Hill Ontario L4B 3Y9 +1 905-881-1688

Chinese Seafood

hours
Monday to Friday 10 am to 12 am
Saturday and Sunday 9 am to 12 am

Market Monday to Sunday 10 am to 9 pm

: tea $1.50 per person

: tea $1.50 per person

: tea $1.50 per person

: décor

: décor

: décor

: 7 deep fried shrimp with salad dressing L $5.10

: 7 deep fried shrimp with salad dressing L $5.10

: 2 gomi fried squid tentacle XL $6.10

: 2 gomi fried squid tentacle XL $6.10

: 16 steamed chicken feet M $4.10

: 16 steamed chicken feet M $4.10

: 22 shrimp rice noodle roll L $5.10

: 22 shrimp rice noodle roll L $5.10

: 23 beef rice noodle roll M $4.10

: 23 beef rice noodle roll M $4.10

: 23 beef rice noodle roll M $4.10

: 23 beef rice noodle roll M $4.10

: 10 pork and shrimp shumai L $5.10

: 10 pork and shrimp shumai L $5.10

: 14 citrus beef ball S $3.10

: 14 citrus beef ball S $3.10

: 14 citrus beef ball S $3.10

: 14 citrus beef ball S $3.10

: 8 shark fin soup dumplings XL $6.10

: 8 shark fin soup dumplings XL $6.10

: 4 pork and shrimp crispy spring rolls S $3.10

: 4 pork and shrimp crispy spring rolls S $3.10

: Dim Sum Menu 2016 03 01

: Takeaway Menu 2016 03 01

: Takeaway Menu 2016 03 01

: Takeaway Menu 2016 03 01

: Takeaway Menu 2016 03 01

: Takeaway Menu 2016 03 01

: Takeaway Menu 2016 03 01

: The Bill for 4 2016 03 01

Omaw (Matt Blondin) – Toronto – 2015 11 14

14 Saturday Nov 2015

Posted by TFG in The Latest

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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