Open/Closed: Toronto Restaurant News April 4-10, 2019
This week’s 16 arrivals boast an exciting blend of unique concepts (brewery in shipping containers!) and ingredients (SHARK!)
Take a look.
Here’s the very latest:
A dedicated shop has been a long time coming for Death in Venice. So head to Dundas and Gladstone for Death in Venice Gelato & Market (1418 Dundas St. W.).
Doors opened Monday for Gushi’s second location (296 Gerrard St. E.) in the heart of Cabbagetown.
Kitten and the Bear has new digs (1414 Dundas St W.), just steps away from new neighbour Death in Venice.
O&B’s French bistro, café and cocktail bar Maison Selby (592 Sherbourne St.), set in the 136-year-old C.H. Gooderham House, opens Wednesday
On the menu at Maracas (181 Augusta Ave.) in Kensington Market: Bake Benedict with Caribbean hollandaise sauce, Jerk Chicken, and get ready for it – shark.
Poop Café’s grand opening is today for their 2nd location, this time in Oakville (278 Kerr St.).
Let the lineups begin: NYC’s famed udon shop Raku (456 Queen St. W.) is here.
Rock'n Deli, a chain out of Quebec has landed at CF Shops at Don Mills (1090 Don Mills Rd.). Their specialty: Montreal-style smoked meat sandwiches and other diner fare.
Head to Cabbagetown’s new Saigon Pai (446 Parliament St.) bar and lounge for Vietnamese and Thai cuisine.
Stackt Market (28 Bathurst St.) launches Wednesday. The shipping container market will include a variety of shops and eateries. For food and drink, visit Bean + Pearl for bubble tea, Belgian Moon Brewery (first-of-its-kind, state-of-the-art, premium small batch brewery built inside three shipping containers), Donut Monster (vegan options also available), Flow Alkaline Spring Water, Reunion Coffee Roasters and YamChops Plant - Based Butcher and Market.
Work downtown and live by the manta “But first coffee”? Strange Love Coffee’s latest outpost in The PATH at Royal Bank Plaza (200 Bay St.) has got you. Really got you, as they’re offering coffee for free until tomorrow.
Superfly (5 Brock Ave.) is the city’s newest snack bar, founded by three former Drake Hotel staff. Stay tuned.
Authentic tacos are the name of the game at Taqueria Gus in Kensington Market (225 August Ave.).
TJ Grill (845 Lakeshore Rd. E.) calls itself a Mediterranean restaurant while also serving North American fare (burgers, fish and chips, chicken wings, and even breakfast), as well as Persian dishes such as Gheymeh Bademjan ($14.95) - fried eggplant, sauteed lamb and onion, and split peas cooked slowly, served with rice.
Tony's Skinny Chef Bistro (6435 Dixie Rd, Unit 1) in Mississauga is serving up a wide range of items including: Banana Popsicle cocktails, Jerk Chicken Wrap, various pasta and seafood dishes.
Zaza Espresso Bar has taken over former Timonthy’s Café (320 Danforth Ave.) in Carrot Common.
The Big Carrot Organic Juice Bar (348 Danforth Ave.) is closed for renovations, set to re-open mid-May.
You’ll have to go elsewhere for veal parm now that California Sandwiches (435 Yonge St.) is done.
Devin Connell’s eatery Delica Kitchen with three locations has shuttered after a decade.
Les Moulins La Fayette in Hillcrest Village (689 St Clair Ave. W.) has closed temporarily, reopening May 1.
McQueen’s Pub (993 Queen St. E.) opened in a heritage building in Leslieville in 2013, but recently closed for good.
You’ve got ten days to enjoy this Italian food festival launching today.
They sell out fast, so don’t delay – get tix now for Monday’s MADE WITH LOVE 2019 Toronto Regionals.
Don’t miss Wednesday’s Food Waste – Past and Present event.
The Broadview Hotel announced the arrival of Executive Chef Richard Singh, a Le Cordon Bleu-trained chef who has worked in some of the world’s finest kitchens, including Michelin-Starred restaurants Noma (Copenhagen), Alinea (Chicago), The Fat Duck (England) and Per-Se (New York). He’s created new menus for the Café + Bar on the main floor.
COC’s concept is on point: insta-ready destination for java, bivalves and bubbs out front, à toil Hotel in back, which is only revealed upon your arrival. Discover dishes from the secret menu, what makes their champagne so special + much more in The Reveal.
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