On The Menu:

Touro Brazil’s Carnaval is on my bucket list. In the meantime I want to eat Rodizio-style and drink copious amounts of caiparinha. Apparently I’m not alone. Brazilian cuisine has become popular in Toronto. Enter Touro (bull in Portuguese), and we see why. Of the various Churrascaria opening across Toronto Touro Churrascaria stands like a proud matador. We want an experience when we dine. Here we are in for a unique one. READ MORE…
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hkfront Where do Toronto restaurant chefs go for dinner? Enter Harvest Kitchen—they’re here amidst the curious and in-the-know; we can count them. The Harbord Street strip is home to many restaurant gems, and the space at Harvest Kitchen, renowned for it’s tree-canopy rooftop patio, has been through a few incarnations over the years. Now a bright pumpkin orange sign invites us in from the cold like a lighthouse signaling weary travelers to port. READ MORE…
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londoncalling_hightea_printsize 007 Luxury begins with a cup of tea…

As the prestigious Shangri-La Hotels celebrates the launch of it’s London property, At The Shard, the Toronto Shangri-La Hotel is promoting the tradition of afternoon tea. ‘UK Pastry Chef of the Year’, Executive Pastry Chef Nicholas Patterson, who has twice secured the Tea Guild’s ‘Best London Afternoon Tea’, has now brought his patisserie experience and his individual flare to Toronto to steep our eager palates in his decadent tea-inspired confectionery. READ MORE…
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tromba1The past few years we’ve seen a wave of Mexican restaurants spread across Toronto. This has become the go-to cuisine for hearty flavourful bites. But what’s Mexican food without good tequila? For too long we have endured the harsh liquor from bad college memories, the volatile kind that comes with a lick of salt and a suck of lime. Rest assured that has all changed. Somebody graduated from college and found a better way. Toronto native son, Eric Brass, lover of Mexican spirits, has brought the real fiesta home! READ MORE…
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22701_ 274 Those who know the best Canadian wines, know that when Osoyoos Larose has a new release, we simply have to taste it. Nourished in high altitude sunshine and rain, these are some of the most voluptuous wines coming out of the Okanagan Valley.

Recently Osoyoos Larose announced a wine pairing at popular Toronto restaurant, Nota Bene. The menu reflected the versatility and imagination of Chef David Lee. While crispy duck with cashews and papaya slaw tempted me; on a cold winter’s night, nothing warms the soul better than matzo ball soup. I have to admit, I was surprised to see it on the menu, but all the more reason why I had to order it. READ MORE…
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niag6Like Apple announcing a new product or app, there is excitement around any Inniskillin announcement. In time for the holiday season, and greeted with great fanfare, Inniskillin has announced a recent addition to their icewine family: the Sparkling Cabernet Franc Icewine–a brilliant oenological matrimony of Inniskillin’s Sparkling Vidal Icewine and Cabernet Franc Icewine. A perfect pairing with dark chocolate, red fruit-based dishes, or simply a romantic or celebratory moment. READ MORE…
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Green & Black's Organic - Burnt Toffee Chocolate Peanut Butter Tart (2)The “snap” I hear when I break a quality bar of Green & Black’s chocolate is the echo of a careful and attentive process of harvesting Fair Trade Certified cocoa from the Dominican Republic and Belize; shipping the beans to Europe where the nibs are roasted, ground, blended with organic vanilla and cane sugar, and finally conched and tempered into the smooth, thick and indulgent quality Green & Blacks chocolate that I love. READ MORE…

Sara Waxman

Food Lover's Reviews & Dining Guide - DINE Magazine
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