Just because it’s the last week of August and the long weekend, don’t think there’s nothing good to eat – I’ve got 16 new spots to grab a bite.
Here’s the very latest:
The Adelaide Hotel (325 Bay St.) just opened. Luxe from top to bottom, it boasts The Restaurant at Adelaide Hotel and Bar Adelaide. Enjoy it while you can because come late 2018, it will become Canada’s first St. Regis Hotel. Stay tuned.
Former home of Linwood Essentials and Cadillac Jenkins, Ama Always (930 Queen St. W.) opens today at 5 pm. The Argentinian resto/bar will have “amazing music, mouth watering food, and a super sexy vibe!” according to chef/partner Sebastian Gallucci.
Doors open to the Bisha Hotel (80 Blue Jays Way) today by ICONINK – restaurateurs Charles Khabouth and Hanif Harji. This includes KŌST (pronounced ‘coast’) a Baja-inspired rooftop restaurant on the 44th floor, Lobby Bar on the main floor, and French Made, a Parisian-inspired café open 24/7 – all led by executive chef Ben Heaton (currently overseeing Estia, Figo, Weslodge Toronto and Weslodge Dubai). Plus, there’s Akira Back, the first-ever Canadian namesake restaurant by celebrity chef Akira Back, serving Japanese fare with Korean ingredients, which will open in October.
Steak dinner in a castle? That’s what I’m talkin’ about. BlueBlood Steakhouse located in Casa Loma (1 Austin Terrace), is taking reservations as of next week, but tables are going lightning fast.
Craque de Crème (1360 Bathurst St.) has a ton of gourmet crème brûlée choices: Honey Lavender, London God, Bourbon Butterscotch, Lychee Vodka, to start. There’s also Kawaii macarons, Liège waffles and homemade ice cream. Sugar crash guaranteed.
Dine and Chill (90 Burnhamthorpe Rd.) in Mississauga is serving up everything from Aburi Sushi ($21) and Smoked Duck Breast ($27) to Black Truffle on a “Bowl” Rice ($20) made with avocado, pumpkin, sautéed mushrooms, black truffle and fried rice.
Head to Kensington Market’s new Ding Dong Exotic Sweet (160 Baldwin St.) for Pocky, Hi-Chew and other Asian candies and sweets.
Mississauga just got a new spot for Caribbean- and Southern-style fare at Jerk BBQ Haven (20-488 Eglinton Ave. W.).
Keep the summer feels going with a visit to the newest La Diperie (923 Queen St. W.), complete with over 20 dips (all made with Belgian chocolate) and tons of toppings to choose from.
Oliva (4679 Yonge St.) opens Saturday, offering breakfast options, as well as baguettes, wraps and salads for lunch, all made with local ingredients.
Plant-based restaurant Planta Burger (4 Temperance St.) opens Tuesday. The menu features two nut- and gluten-free patty options including: The Classic ($10), mushroom black bean, lentil and beet patty with queso, mushroom bacon and pickle, The Crab Cake ($10), patty of heart of palm and celeriac is topped with lettuce and tartar. Sides include tots, buffalo cauliflower and chopped salad.
Soi Thai, now called Shanee (651 College St.), opens today. Owners Sherry Nopphawan and Pablito Papa gave the place a new look and feel. The new resto-bar will have a “fun energy while representing a mix of Asian flavours.” Shanee is open from 8 am until late Monday to Friday, and from brunch until late on weekends.
Soul Chocolate (583 Gerrard St. E.) has opened in bustling Chinatown East, featuring a coffee bar, their ethically sourced single origin, small batch, bean to bar chocolate, and in the next week or two, chocolate croissants.
Chef Susur Lee has to pay up.
Congratulations to Canadian bartender Kaitlyn Stewart, who was named World's #1 Bartender at the World Class Bartender of the Year Competition. The competition is the biggest in the world, with over 10,000 bartenders from 57 countries competing for top spot.
Whole Foods got a lot cheaper this week.
Le Burger Week (September 1-7) starts tomorrow.
TIFF – the biggest film fest in North America – begins next week (September 7-17). We’ll have coverage on where to spot the celebs, hot spots to grab a drink, and much more. Stay tuned.
Hear of a place that’s about to open or just closed? Have an upcoming food or restaurant event? Let me know.