Looking around the room at Kōst, with it’s glamourous downtown vibe and people to match, it has become clear that Sunday Brunch is the new Saturday Night. Things are so much more easygoing in the clear light of day. No need to rush, no one will say “we need the table in 60 minutes.” Executive Chef Ben Heaton has prepared a lively and refreshing menu befitting the top of the fashionable Bisha Hotel. Continue reading “Where to DINE Now: Kōst”
Catering is not just about food anymore. It’s about an experience. The team of hosts at RAW Catering clearly loves what they’re doing, and their charm and charisma are infectious. It’s new; it’s fun; it’s sexy and hip; and any event that includes this experience is one that is not-to-be-missed. Continue reading “In Love With RAW”
Buzzing with anticipation, Toronto eagerly awaited the opening of the Assembly Chef’s Hall. It seemed like the “who’s who” of restaurateurs were involved and everyone else wanted to be. Finally, the grand reveal, and voila: it is ba-rilliant! Continue reading “Toronto’s Dining Agora: Assembly Chef’s Hall”
A Tale of Two Palates: Sara Waxman and Adam Waxman dine-out in Toronto’s restaurant scene and share their views.
Chef Claudio Aprile’s new restaurant incarnation, Copetin Restaurant & Bar opened this past spring. There was so much anticipation and expectation, and even without that, every restaurant needs time to oil the machine. We preferred to wait until now. Continue reading “Where To DINE Now: Copetin”
With all the new restaurants opening we yearn for something different. St. Clair West has always been a smorgasbord of good dining options, but now on a corner once claimed by Catch, we take the bait and are immediately reeled in by the new Peruvian restaurant, Kay Pacha.
What is Peruvian cuisine? It’s one of the most delicious cuisines in the world. So why aren’t there more Peruvian restaurants in Toronto? Is it the availability of indigenous ingredients? Not necessarily. Peruvian cuisine is a historical fusion of influences from Japan, China, Africa, Spain and Italy along with traditional Andean and Amazonian cooking, combined with the imagination of the Chef. It’s the authenticity of the chef that makes the difference. Here, Chef Elias Salazar transports us to Peru. Continue reading “Where to DINE Now: Kay Pacha”