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

12 Tuesday Apr 2016

Posted by TFG in The Latest

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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

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

The Chefs' House Menu, Reviews, Photos, Location and Info - Zomato

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Omaw (Matt Blondin) – Toronto – 2016 02 20 Dinner

20 Saturday Feb 2016

Posted by TFG in The Latest

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aged, BBQ, Beef, Belly, Black, black garlic, Black Truffle, blackened, Burnt, burnt lime, Carbonara, carrots, celery, Cheese, chow chow, cornsmut, crab, draught, Dumplings, English Bay, fat vinaigrette, Fresh, fresh cheese, frybread, Garlic, graham, Granville Island, Hanger, Hanger Steak, Keyline, likker, lime, meringue, mussels, Onion, onion likker, Pickled, pickled onion, pie, Pork, Pork Belly, spice, Steak, Stone, stone crab, Truffle, Turkey, vegetables, vinaigrette, Wagyu, wagyu beef, Walnut, winter, winter vegetables

mussels on frybread cornsmut and celery chow chow $14

mussels on frybread cornsmut and celery chow chow $14

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 (@Omaw88)

OMAW Restaurant Reservations via Bookenda

Information e-mail: info@omaw.ca

Granville Island English Bay draught 20 oz. (Canadian pint in 2×10 oz. glasses) $7
A portion of the open kitchen
aged wagyu beef fat vinaigrette and pickled onion $17

aged wagyu beef fat vinaigrette and pickled onion $17
aged wagyu beef fat vinaigrette and pickled onion $17
mussels on frybread cornsmut and celery chow chow $14

mussels on frybread cornsmut and celery chow chow $14
mussels on frybread cornsmut and celery chow chow $14
pork belly burnt lime bbq and blackened spice $14

turkey + dumplings onion likker and black truffle $15
turkey + dumplings onion likker and black truffle $15

hanger steak farrotto and carrots $17
hanger steak farrotto and carrots $17
stone crab carbonara and pickled walnut $18

stone crab carbonara and pickled walnut $18
winter vegetables fresh cheese and black garlic $14
winter vegetables fresh cheese and black garlic $14

Keyline pie graham and meringue $11
Keyline pie graham and meringue $11
The Menu 2016 02 20

2016 02 20
2016 02 20
Dinner for two $131.87 (Gratuity $20.00) (Two of our dishes were complimentary by Chef Matt Blondin)

OMAW Menu, Reviews, Photos, Location and Info - Zomato

Nota Bene – Toronto – 2015 08 14 – Estrella Tapas

14 Friday Aug 2015

Posted by TFG in The Latest

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Tags

Beer, Belly, Belly Buster Slider, Bun, burrata, burrata cheese, Burrata Pugliese, Buttermilk, Calamari, caper berries, capers, Caramel, Cheese, cheese bun, chili-lime, Chilled, chimichurri, Crostini, Damm, Farmer's Market, Fried Chicken, Frites, Goat, Goats' Cheese, grilled, grilled miche, heirloom, heirloom tomatoes, homemade, homemade ketchup, Ketchup, Lager, Mayonnaise, miche, moscatel vinegar, muscatel, Oil, Olive, Olive Oil, olive tapenade, Oyster, Pickle, pommes, Pommes Frites, Pork, Pork Belly, Roasted, salt, Salted, slider, Smoked, Soup, tapenade, tomato, tomatoes, Truffle, Truffles, Vinegar, zucchini

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.

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

Over 140 years ago, young master brewer August Kuentzmann Damm emigrated from Alsace with his wife Melanie, fleeing the Franco-Prussian War. The journey took them to the Mediterranean coast where they settled down to make their dream come true: brewing beer. Lager 5.20 ABV
Belly Buster Slider – roasted pork belly, cheese bun, homemade ketchup, pommes frites and pickle, Buttermilk-Fried Chicken – buttermilk-fried chicken, smoked oyster mayonnaise and chili-lime salt, Burrata Pugliese – burrata cheese, grilled miche, tomato and olive oil
Belly Buster Sllder – roasted pork belly, cheese bun, homemade ketchup, pommes frites and pickle

Burrata Pugliese – burrata cheese, grilled miche, tomato and olive oil
Chicken – buttermilk-fried chicken, smoked oyster mayonnaise and chili-lime salt, Burrata Pugliese – burrata cheese, grilled miche, tomato and olive oil. Estrella Damm
Belly Buster Slider – roasted pork belly, cheese bun, homemade ketchup, pommes frites and pickle, Buttermilk-Fried Chicken – buttermilk-fried chicken, smoked oyster mayonnaise and chili-lime salt, Burrata Pugliese – burrata cheese, grilled miche, tomato and olive oil

Belly Buster Slider – roasted pork belly, cheese bun, homemade ketchup, pommes frites and pickle, Buttermilk-Fried Chicken – buttermilk-fried chicken, smoked oyster mayonnaise and chili-lime salt, Burrata Pugliese – burrata cheese, grilled miche, tomato and olive oil
Belly Buster Sllder – roasted pork belly, cheese bun, homemade ketchup, pommes frites and pickle
Calamari a La Plancha – heirloom tomatoes, chimichurri, capers, moscatel vinegar

Calamari a La Plancha – heirloom tomatoes, chimichurri, capers, moscatel vinegar
Chilled Farmer’s Market Zucchini Soup – crostini, goat’s cheese, olive tapenade
Chilled Farmer’s Market Zucchini Soup – crostini, goat’s cheese, olive tapenade

Chilled Farmer’s Market Zucchini Soup – crostini, goat’s cheese, olive tapenade
Calamari a La Plancha – heirloom tomatoes, chimichurri, capers, moscatel vinegar
Salted caramel truffles

Salted caramel truffles
Lunch Menu 2015 08 14
Lunch Menu 2015 08 14

Menu Estrella Tapas Journey 2015 08 14-23
Estrella Tapas Journey 2015 08 14-23
Estrella Tapas Journey 2015 08 14-23

The Postcard
The Postcard
Lunch for two $76.84 (gratuity $13.00)

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The Beast Restaurant – Toronto – 2015 08 03

03 Monday Aug 2015

Posted by TFG in The Latest

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Tags

abats, Absinthe, Amuse Bouche, angostura, aperitif, Bench, beurre, beurre blanc, Black, Blanc, blistered, brains, bread, burrata, butter.Rachelle Cadwell, Carpano Antica, Caviar, champagne, chard, Chocolate, citric acid, clam, coffee.NV brut, Colin Moise, Confit, Crème, crispy, Cured, daquoise, dessert, Digestif, Dill, Dillon's, Droit, Duck, Entrée, Fernet Branca, Foie Gras, Foreign & Domestic, Fresh, fresh dill, Fried, fried leeks, gamay, Gamay Noir, GBC graduate, goose barnacles, grilled, Hazelnut, heart, hollandaise, House, IBBA, Ice Cream, Jamie Martyniuk, Jason Poon, Late Harvest, leeks, lime, Little Neck, Matthew Gaudet, méthode, Mousse, mushrooms, Ned Elliott, New Schmidt, Noir, Northern Divine, Old Vines, omelet, pamericelli, Pâté, percebes, pods, Radish, radish pods, Raspberry, Riesling, sab stories, Salad, Salade, Scott Vivian, Sea, sea urchin, Smoked, SommelièreChâteau des CharmesMaison Maille, Sous Chef, Sparkling, Spicy, St. David's, Sweetbreads, Swiss, swiss chard, syrup, Tart, Terry Mocherniak, tomato, traditionnelle, treviso, Trout, Truffle, uFeast, Union Local 613, urchin, vinaigrette, Vinegar, Vineyard, Vodka, wasabi-infused, White, white wine, wild, wine, Yvonne Tsui

Garçon! French Food, Refined – Even If You Aren’t… – SOLD OUT!

Entrée - omelet goose barnacles (percebes) whelks, black truffle - blistered tomato confit, crispy brains, crème. Ned Elliott (@foreigndomestic)

Entrée – omelet goose barnacles (percebes) whelks, black truffle – blistered tomato confit, crispy brains, crème. Ned Elliott (@foreigndomestic)

The Beast Restaurant

96 Tecumseth Street Toronto Ontario M6J 2H1 +1-647-352-6000

Owners Scott Vivian and Rachelle Vivian

Hours:
Monday and Tuesday closed, Wednesday and Thursday 5 pm to 9 pm,
Friday 5 pm to 10 pm, Saturday (brunch) 11 am to 3 pm (dinner) 5 pm to 10 pm
Sunday (brunch) 10 am to 3 pm (no reservations for brunch)

Toronto restaurant that celebrates Ontario’s local producers and farmers. Proud member of the @groupof7chefs

Twitter: @BeastRestaurant Scott Vivian

The Beast Restaurant Reservations by Bookenda

The Beast Restaurant Facebook Page

Information e-mail: The Beast Restaurant

Aperitif – sab stories – wasabi-infused Dillon’s vodka, raspberry syrup, lime, angostura, citric acid. Jamie Martyniuk (@unionlocal613) Union Local 613 Ottawa
Aperitif – sab stories – wasabi-infused Dillon’s vodka, raspberry syrup, lime, angostura, citric acid. Jamie Martyniuk (@unionlocal613) Union Local 613 Ottawa(@613union613) Union Local 613 Ottawa
Amuse Bouche – sea urchin mousse – fried leeks, champagne vinegar, beurre blanc, white wine, truffle. Jason Poon (@ja_poon) (GBC graduate)

Amuse Bouche – sea urchin mousse – fried leeks, champagne vinegar, beurre blanc, white wine, truffle. Jason Poon (@ja_poon) (GBC graduate)
House bread and butter. Rachelle Cadwell (@doughtoronto)
House bread and butter. Rachelle Cadwell (@doughtoronto)

Salade – grilled spicy duck heart salad – cured foie gras, burrata, little neck clam vinaigrette. Matthew Gaudet (@GaudetMatthew)
Salade – grilled spicy duck heart salad – cured foie gras, burrata, little neck clam vinaigrette. Matthew Gaudet (@GaudetMatthew)
Pâté – smoked trout tart – swiss chard, fresh dill, radish pods, Northern Divine caviar, hollandaise. Scott Vivian (@beastrestaurant)

Pâté – smoked trout tart – swiss chard, fresh dill, radish pods, Northern Divine caviar, hollandaise. Scott Vivian (@beastrestaurant)
Abats – pamericelli of sweetbreads and foie gras, wild mushrooms, treviso. Colin Moise (@ColinMoise)
Abats – pamericelli of sweetbreads and foie gras, wild mushrooms, treviso. Colin Moise (@ColinMoise)

Entrée – omelet goose barnacles (percebes) whelks, black truffle – blistered tomato confit, crispy brains, crème. Ned Elliott (@foreigndomestic)
Entrée – omelet goose barnacles (percebes) whelks, black truffle – blistered tomato confit, crispy brains, crème. Ned Elliott (@foreigndomestic)
Entrée – omelet goose barnacles (percebes) whelks, black truffle – blistered tomato confit, crispy brains, crème. Ned Elliott (@foreigndomestic)

Entrée – omelet goose barnacles (percebes) whelks, black truffle – blistered tomato confit, crispy brains, crème. Ned Elliott (@foreigndomestic)
Dessert – chocolate tart – hazelnut ice cream, raspberry, daquoise, coffee. Rachelle Cadwell (@doughtoronto)
Dessert – chocolate tart – hazelnut ice cream, raspberry, daquoise, coffee. Rachelle Cadwell (@doughtoronto)

Dessert – chocolate tart – hazelnut ice cream, raspberry, daquoise, coffee. Rachelle Cadwell (@doughtoronto)
Dessert – chocolate tart – hazelnut ice cream, raspberry, daquoise, coffee. Rachelle Cadwell (@doughtoronto)
NV brut sparkling wine, méthode traditionnelle

2013 “Old Vines’ Riesling
2012 Gamay Noir “Droit,” St. David’s Bench Vineyard
2008 Late Harvest Riesling

2013 Gamay Noir
Digestif – New Schmidt – Fernet Branca – Carpano Antica – Absinthe – sugar
Digestif – New Schmidt – Fernet Branca – Carpano Antica – Absinthe – sugar

Yvonne Tsui IBBA (th3hungrycat 為食貓 @th3hungrycat)
Terry Mocherniak,CEO of uFeast
Chef/The Beast owner Scott Vivian

Chef/The Beast owner Scott Vivian
Sous chef Jason Poon (@ja_poon) (GBC graduate)
Sous chef Jason Poon (@ja_poon) (GBC graduate)

Chef Matthew Gaudet (@GaudetMatthew)
Chef Matthew Gaudet (@GaudetMatthew)
Chef/The Beast owner Scott Vivian

Chef/The Beast owner Scott Vivian
Chef Rachelle Cadwell (@doughtoronto)
Chef Rachelle Cadwell (@doughtoronto)

The Beast sous chef Colin Moise (@ColinMoise)
The Beast sous chef Colin Moise (@ColinMoise)
Chef/The Beast owner Scott Vivian

Chef/Owner Foreign & Domestic Ned Elliott
Chef/Owner Ned Elliott (@foreigndomestic)
Chef/Owner Foreign & Domestic Ned Elliott

Chef/Owner Ned Elliott (@foreigndomestic)
Sommelière, Rebecca Meir-Liebman (@RebeccaSomm)
Sommelière, Rebecca Meir-Liebman (@RebeccaSomm)

Sommelière, Rebecca Meir-Liebman (@RebeccaSomm)
Chef/Owner Foreign & Domestic Ned Elliott (@foreigndomestic), The Beast sous chef Colin Moise (@ColinMoise) and Chef Matthew Gaudet (@GaudetMatthew)
Chef/Owner Foreign & Domestic Ned Elliott (@foreigndomestic), Chef/The Beast owner Scott Vivian

Chef/Owner Foreign & Domestic Ned Elliott (@foreigndomestic), Beast sous chef Colin Moise (@ColinMoise)
Chef/The Beast owner Scott Vivian
The Beast décor

Social media food photography [Yvonne Tsui IBBA (U-Feast) th3hungrycat 為食貓 @th3hungrycat]
Social media food photography

Sommelière, Rebecca Meir-Liebman (@RebeccaSomm) [Yvonne Tsui IBBA (U-Feast) th3hungrycat 為食貓 @th3hungrycat]
Sommelière, Rebecca Meir-Liebman (@RebeccaSomm) [Yvonne Tsui IBBA (U-Feast) th3hungrycat 為食貓 @th3hungrycat]
Social media food photography

Social media food photography
Winepairings courtesy of Château des Charmes (@mbosc) Wines poured by Sommelière, Rebecca Meir-Liebman (@RebeccaSomm) Party favour courtesy of Maison Maille (@,MailleCanada)
Dinner for two by UFeast Corporation $248.60 (includes food, wine, taxes and gratuity)

Click to add a blog post for Beast on Zomato

Twitter: Jamie Martyniuk @unionlocal613
Twitter: Jason Poon @ja_poon
Twitter: Rachelle Cadwell @doughtoronto
Twitter: Matthew Gaudet @GaudetMatthew
Twitter: Colin Moise @ColinMoise
Twitter: Ned Elliott @foreigndomestic
Twitter: Yvonne Tsui @th3hungrycat
Twitter: Rebecca Meir-Liebman @RebeccaSomm
Twitter: Château des Charmes @mbosc
Twitter: Maison Maille @MailleCanada

Nota Bene – Toronto – 2015 07 25 – Summerlicious

25 Saturday Jul 2015

Posted by TFG in The Latest

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Tags

Amuse Bouche, B.C., B.C. Salmon, Beer, Belly, Blueberry, blueberry compote, Bolognese, Cavatelli, Cavatelli Pugllese, Charred, Cheddar, Citrus, citrus soya, Cod, compote, Cookie, Coriander, Corn, cotta, crisp, crispy, Dairy, Dijon, Duck, Duck Salad, Essex, Essex farms, Farms, field, field rhubarb, Fritters, Gelato, ginger, Granite, Green, green papaya slaw, grilled, Hewitt's Dairy, House bread, kaffir, kaffir lime, kimchi, kimchi mayo, Lemon, lime, Maldon, maldon salt, mayo, milk-fed, Mushroom, Niagara, Olive Oil, Ontario, panna, Panna Cotta, papaya, peppers, Poblano, Pork, Pork Belly, Pork Rib Chop, Pugllese, Rare, rhubarb, Rib Chop, rnustard, root, Salad, Salmon, salt, Salt Cod Fritters, Sausage, Scented, Shoshito, slaw, Soya, strawberry, Strawberry Gelato, succotash, Sugar, sugar cookie, sumac, sumac-dusted, sweet, Sweet Corn, Taro, taro root, tataki, togarashi, tomatillo, Truffle, truffle-scented, Vanilla, wakame, wakame salad, Yuzu, yuzu granite

Cavatelli Pugllese - truffle-scented Essex farms mushroom Bolognese

Cavatelli Pugllese – truffle-scented Essex farms mushroom Bolognese

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

House Bread – olive oil
House Bread – olive oil
Amuse Bouche

Amuse Bouche
Salt Cod Fritters – kimchi mayo $5.00
Salt Cod Fritters – kimchi mayo $5.00

Crisp Duck Salad – sumac-dusted green papaya slaw, kaffir lime, coriander, taro root
Crisp Duck Salad – sumac-dusted green papaya slaw, kaffir lime, coriander, taro root
Charred “Rare” B.C. Salmon Tataki – wakame salad, ginger, coriander, togarashi, citrus soya

Charred “Rare” B.C. Salmon Tataki – wakame salad, ginger, coriander, togarashi, citrus soya
Cavatelli Pugllese – truffle-scented Essex farms mushroom Bolognese
Cavatelli Pugllese – truffle-scented Essex farms mushroom Bolognese

Shoshito Peppers – lemon, maldon salt $4.25 per side
Shoshito Peppers – lemon, maldon salt $4.25 per side
Crispy milk-fed pork belly

Crispy milk-fed pork belly
Beer & Cheddar Sausage – Dijon rnustard $4.25 per side
Beer & Cheddar Sausage – Dijon rnustard $4.25 per side

Grilled Ontario Pork Rib Chop – sweet corn succotash, charred tomatillo & poblano
Grilled Ontario Pork Rib Chop – sweet corn succotash, charred tomatillo & poblano
Hewitt’s Dairy Vanilla Panna Cotta – blueberry compote, yuzu granite

Hewitt’s Dairy Vanilla Panna Cotta – blueberry compote, yuzu granite
Niagara Strawberry Gelato – field rhubarb compote, sugar cookie
Niagara Strawberry Gelato – field rhubarb compote, sugar cookie

2015 07 25 The Dinner Menu
2015 07 25 The Summerlicious Dinner Menu
2015 07 25 The Mock/Cocktail Summerlicious Wine by the glass Menu

2015 07 25 The G&T Cocktail Beer Menu
Dinner for two $136.96 (Gratuity $20.00)

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About Foodie Images

The tastefully pen-named Taylor Fladgate is a dedicated foodie whose pleasure in photographing food is surpassed only by his pleasure in eating it.
'Foodie Images' is about chronicling & sharing his mouth-watering discoveries with other foodies and fellow culinary adventurers.

Text and Images Paul S. Manson © 2011 © 2012 © 2013 © 2014 © 2015

All images are copyright by Paul S. Manson.
All rights reserved (Attribution-NonCommercial-NoDerivs). You are welcome to use my images, but please credit me. Thanks.

["Judgement Reserved" indicates problems were encountered during the meal which detracted from the dining experience as a whole]

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Recent Posts

  • The Chefs’ House – Toronto – 2016 04 12 – Bangerter Dinner
  • Universal Grill – Toronto – 2016 04 10 – Dinner
  • Elegance Chinese Cuisine – Markham – 2016 04 09 – Dim Sum
  • Nota Bene – Toronto – 2016 04 04 – Lunch
  • Scaramouche – Toronto – 2016 04 02 – Dinner

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