Nineteen new restaurants, bars and food stores opened this spring

Nineteen new restaurants, bars and food stores opened this spring

Photography by Abi Nabg
realization

The kitchen at this chic new Yorkville Indian restaurant uses exclusively home-blended spices in its sumptuous creations, such as bhati masala with chili, fenugreek and coriander on grilled whole lobster. Much of the cooking and baking takes place in clay tandoor ovens, which quickly fire up everything from sesame-marinated prawns to chili-garlic naan bread. 138 Avenue Street, adrakyorkville.caAnd the Tweet embed

Photography by Daniel Newhouse
Banh House

The new place in Chinatown for Ban Mi, bowls of noodles and Vietnamese iced coffee is run by the Dinh family: Lily and her sons Stephen and Ryan. Ask what’s in the dish, and more often than not, you’ll get a classic family reaction: “Mom’s Secret Recipe.” Lower level of 81 Huron Street, banhhaus.lifeAnd the @banhhaus.life.

Photography by Daniel Newhouse
bar chica

For those looking to escape to Barcelona, ​​if only for one night, Ted Corrado’s new King West Tapas bar isn’t your ticket. This is Toronto Tapas: dishes rooted in Spanish traditions but reworked with Ontario ingredients and a penchant for international flavours. 75 Portland Street, 416-479-9779, barchicatoronto.comAnd the Tweet embed

Photography by Daniel Newhouse
BB’s dinner

The trendy Filipino brunch favorite in Kensington has found a new home in Barkdale, where it shares its space with Sari Knot Sari, a nightclub that also serves as a social hub for the Filipino community. Go on a Saturday or Sunday morning to watch Chef Robbie Hojela’s selog, the plates piled high with spaghetti and tamarind-topped Caesar. 1566 Queen W. Street. @bbs.bbs.bbs.bbs.bbs.

Photography by Daniel Newhouse
Best Pizza

Since its opening in 2010, Beast has become synonymous with three things: lunch, nose-to-tail meat and more soul is more. Last summer, instead of continuing to ride the closing train, owner Scott Vivian decided it was time to finally renovate the restaurant. 10 months after Reno, the Beast is back – but this time, it’s a pizzeria. 96 Tecumsth Street, 647-352-6000 thebestrestaurant.comAnd the Tweet embed.

Photography by Daniel Newhouse
Best Half Bar

Brooklyn’s new East End pizzeria and craft beer hangout serves up its familiar favorites—like its famous kale and smoked bacon—along with beer and locally made wine. One notable addition to the lineup: chicken wings. 663 Greenwood Ave. , northofbrooklyn.comAnd the
@besthalf.663
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Photography by Abi Nabg
Casa Madeira

1 Hotel Toronto’s upscale new restaurant run by Olivier Le Calvez – half Mexican and half French chef who has spent most of his life commuting between Paris and Mexico City – it’s no surprise that the kitchen is boundless. 550 W Wellington Street, 416-601-3593, thecasamadera.comAnd the Tweet embed.

Photography by Daniel Newhouse
steak frites j

Husband and wife team Jad Sfeir and Tara Tang bring a famous Parisian dish to Queen West: a restaurant that serves only one main course. This main? Steak, of course, served with unlimited fries, salad, and homemade bread. After dinner, servers make a cart piled high with a selection of desserts, all fresh daily by Tang, a Le Cordon Bleu-trained pastry chef. 1198 Queen W. Street. jssteakfrites.square.siteAnd the Tweet embed.

Photography by Abi Nabg
mandy

Toronto’s first outpost of a sister salad owned by Montreal with a cult-like following is a destination for vegetables and grains. The delightful dishes are piled high in mismatched colored bowls, which is as strong an argument in favor of salad as it has ever been made. 52 Ossington Ave., Mandys.caAnd the Tweet embed.

Photography by Daniel Newhouse
No pain Gimbap

Ann Kim, co-owner of Wallace-Emmerson’s Donna Restaurant, has taken over the kitchen inside Grape Crush, a wine bar and bottle shop in Dundas, Ossington. Here she is showing gimbap – Korean sushi-like rolls – and other snacks, including dumplings. 1166 Dundas Street W (inside Grape Crush), nopaingimbap.comAnd the @nopain.gimbap.

Photography by Daniel Newhouse
Orochi Fish Company

The super-chic new fish counter and sushi shop in town is located on a western side road. The space is primarily designed as a fish shop, with a sushi bar as a small addition. But then the take-out business took off, thanks to the freshness of the pots and the culinary team’s focus on dry aging. The result is the freshest, freshest and most delicious sushi this side of the Pacific Ocean. 962 College Street (Head over to Bill Cameron Lane and look for the blue door), oroshifishco.comAnd the Tweet embed.

Photo by Kayla Rocca
Orot

In his new Korean tasting menu restaurant, Actinolite alum Kwangtaek Lee applies all the principles he’s learned in contemporary Canadian cuisine to his culinary heritage reimagining classic Korean flavour, turning spices into main events, and infusing them all with a dose of thought. modern technology. 276 Havelock Street, oroterestaurant.

Photography by Abi Nabg
Food ration lab

The Beverley Hotel’s new contemporary Canadian tasting menu restaurant is also a no-waste restaurant. Much of what Chef Jeff Edwards includes on the menu has been researched with the help of the experts; Other products are sourced from local farm partners. The rest of Ration’s inventory is created in the basement laboratory, where a vertical farm of young greenery is located. 335 Queen W. Street. rationbeverley.comAnd the @ration.beverley.

Photography by Daniel Newhouse
Reset

In this fun French eatery located in Queen West, Chantecler alum Milo Beaubien-Wright strikes a balance between accessibility and innovation with fresh and innovative dishes showcasing elements of classic French cuisine translated for modern flair. This is an upscale, innovative fare that—despite the pressed pears and cabbage chips—don’t look down on anyone from below. 1166 Queen W. Street. Tweet embed.

Photography by Daniel Newhouse
Cocina . roses

You can now find Tex-Mex at the X Hotel. New Food Dude Adrian Niman there serves what he calls “North American upscale, with an emphasis on Mexican flavours.” Some dishes, like chicken wings in barbecue sauce, are American comfort foods with a Mexican flavor that thrives. Others, like the citrus-treated hamachi tostada, are more south of the border plates. Also: fajitas. 111 Princes Street, 2nd floor rosescocina.caAnd the @roses.cocina.

Photography by Daniel Newhouse
Silohand Pizza Company

This East End pizzeria started as a pop-up for pandemic times, but the pies proved very popular, hence the new brick-and-mortar location in Bab. Slowhand takes cues from Detroit’s deep-dish tradition and Sicilian focaccia-like crusts, but ultimately lands in its own category. 99 door ave, slowhandpizza.ambassador.aiAnd the Tweet embed.

Photography by Abi Nabg
super fresh

This new food court in the annex aims to give the atmosphere of an outdoor night market indoors. The food and beverage space is 4,000 square feet, and each kiosk is individually owned or owned by Asia. There are seven street food vendors, a full-service bar with cocktails on tap, and bodega and sugar serving dishes of soju, baiju, and sake along with snacks. 384 Bloor St. W., 647-979-0384, superfresh.toAnd the @superfresh.to.

Photography by Daniel Newhouse
field

When Bernhard temporarily switched to dining during the pandemic, his roast chicken menu shifted toward sandwiches and salads. The new shows were so popular that Bernhardt’s owners decided to build their own permanent home across the street. 209 Dovercourt Rd, vildastoronto.comAnd the Tweet embed.

Photography by Daniel Newhouse
When the pig came home

Dubbing itself a “Toronto-style deli,” the new location of this Junction favorite attracts groups of devotees, all there for Ryan Gatner’s Montreal smoked meats, 13-hour roasted porchetta or jerk chicken. Almost everything on the menu is made using hormone- and antibiotic-free meats from local farmers, and then cured, marinated, or smoked in-house. 384 Kelly Street, whenthepigcamehome.caAnd the Tweet embed.



2022-05-31 16:55:21

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