This week boasts six spots to grab a bite, and a whole lot of not-to-be-missed news.
Here’s the very latest:
The Beverley Hotel has a new restaurant: Do Not Disturb (335 Queen St. W.). Executive chef Vittorio Colacitti (The Good Son) designed the menu featuring a burger ($10), Crispy Soy Pork Belly ($15), and The Cubano ($12). Drinks are in the magic hands of beverage director Moses McIntee, with 20 cocktails ($14 ea.) from the Savoy Hotel in London back in 1930.
Doors opened Monday for FARMR (140 The Esplanade, Unit A). Featuring “seasonally-driven, rustic, country cooking” for breakfast lunch and dinner, this healthy eatery is sure to become a hotspot for locals and tourists alike.
From Mixed Seafood with sea cucumber, jellyfish and cordyceps flower to Signature Grilled Honey Pork Neck Meat, Legend Aroma Food (428 Dundas St. W.) offers fascinating Chinese fare.
Richmond Hill now has a Philthy Philly’s Cheesesteak (13075 Yonge St.) to call its own.
TYC The Yellow Chilli By Sanjeev Kapoor (55 Eglinton Ave. E.) might look like just another Indian restaurant, but it’s part of the largest Indian restaurant chain WORLDWIDE.
Leslieville’s Edward Levesque Kitchen (1290 Queen St. E.) has shuttered after 16 years.
Thanks to Taylor Clarke’s addictive Instagram account @chefgrantsoto, Chef Susur Lee's IOUs at his restaurants became public knowledge. Clarke’s account - which often features Lee and his sons Kai and Levi - was flooded with complaints from former and current staff on DM, which he posted onhis IG Stories. The story was picked up by various media and news outlets, and a spokesperson for the eateries says the IOU policy is no longer in effect. A petition on Change.org launched by “Canadian Restaurant Industry Employees” to stop the IOU system has already garnered more than 3,000 signatures.
Lady Marmalade (898 Queen St. E.) announced it’s moving – not far (to Dundas and Broadview) – this spring. In the meantime, you can continue to line up for brunch on Queen.
Canadians can’t get enough rosé.
Justin Trudeau is at the CNE. Well, his likeness in butter, anyway.
Starting Monday, a limited-edition Stella Artois x Chefs Plate Hosting Kit will be available, including four Stella Artois chalices, a recipe – Pan Roasted Lemon Chicken & Smashed Parmesan Potatoes – and note from Chef Patrick Kriss of Alo. While supplies last.
Hear of a place that’s about to open or just closed? Have an upcoming food or restaurant event? Let me know.