RICK EGLINTON/TORONTO STAR
Corey Mintz
Toronto has many luxury restaurants –Sushi Kaji, kaiseki Sakura, Hashimoto – where the kitchen wizardry of 17th-century Japan is available for the cost of a cashmere sweater. We also have a glut of outlets where, if one closes an eye and nostril, wacky deals are to be had on raw fish.
Carnivores delight at The Black Hoof
Corey Mintz
We're in for a treat. Before the charcuterie arrives, before the cheese winks at me from the bar (where it's sitting with five of its friends, slimmed down in chunks of: Montenegro bejewelled in quince jelly, Bleu Benedictin with pearls of candied, pickled walnut, Robiola draped in barely-there elderberry jam, etc. ...
Corey Mintz
We're in for a treat. Before the charcuterie arrives, before the cheese winks at me from the bar (where it's sitting with five of its friends, slimmed down in chunks of: Montenegro bejewelled in quince jelly, Bleu Benedictin with pearls of candied, pickled walnut, Robiola draped in barely-there elderberry jam, etc. ...
On the hunt for a great brunch in Toronto
Corey Mintz
The brunch that I remember was a hideous, lumbering beast made of congealed hollandaise and screaming babies. The twisted, evil son of Boxing Day and Mother's Day, it preyed on the weak, those too slow-footed or hungover to cook eggs for themselves on a Sunday morning.
Corey Mintz
The brunch that I remember was a hideous, lumbering beast made of congealed hollandaise and screaming babies. The twisted, evil son of Boxing Day and Mother's Day, it preyed on the weak, those too slow-footed or hungover to cook eggs for themselves on a Sunday morning.
Multi-ethnic mix
FIRST IMPRESSIONS: A sumptuous Buddha welcomes diners to this eclectic world of exotic yet familiar dishes and decor.
Nice food at Blu
As restaurant consumers, don't we have certain responsibilities beyond wearing shirts and shoes? Recently, at an unnamed restaurant, I was served a half-frozen crab cake.
Silver Spoon is perfecter
The thing that kept coming up in conversation about Pizzeria Libretto, but never made it into the review, were these grilled peaches.
A helping of honesty
Corey Mintz
It's such a simple mistake. It's breakfast time at DT Bistro and we ordered eggs and pancakes.
Sophisticated flair
laura stone
The Shish Mahal is a modest, pleasant, and heavily curtained Indian restaurant that cooks its curries with a saucy flair.
Dubious fare
Corey Mintz
For whatever reason, we have affection for restaurants like Carman's, Le Papillon and Peter's Chung King regardless of what's on the plate.
Restaurant bill etiquette
Corey Mintz
When it's time for the bill, there are two types of diners: those who would like to be on their way, and those who are outraged at the suggestion they should do so.
Oddfellows coddles taste buds
Corey Mintz
It has been a rotten day for the world outside. Rain hammers the windows as the economy drops to its knees. But then along comes the little bowl-of-stew-that-could.
Sustainable sushi
KAREN MATTHEWS
Mackerel is in but octopus is out. And bluefin tuna, known as the king of sushi for its fatty belly meat, is a definite no-no.
The Kitchen
Corey Mintz
The Kitchen is clearly a bar. Despite the name, no one is eating tonight.
Soon Torn Bahn Thai
Sunny Freeman
Push aside the lavish velour curtains of this downtown Oakville eatery and enter a mellow lounge.
Pizzeria Libretto
Corey Mintz
A lot of people will tell you not to accept the first table you're offered.
Scaramouche: Venerable, but certainly not dated
Corey Mintz
For more than 20 years, Scaramouche has offered classical cuisine, faultless service and coconut cream pie.
Food and fashion fuse
David Graham
When food and fashion get together the results can be disastrous – like a rich marinara sauce splattered on an expensive white Prada shirt.
Burritos: A little wrap music
Corey Mintz
The waiter brought the amuse and it was a burrito. I'd come to the restaurant where I worked for a birthday dinner and the kitchen was having a laugh by sending out staff meal leftovers.
The Grapes of Math
Gord Stimmell
Ever wondered why one restaurant charges a decent markup on a particular wine and another has priced the same wine through the roof?
Over-the-top Indo-cuisine
Corey Mintz
Like most of us, chef Debu Saha could use a good editor. For starters, his menu is overwritten. Some knockout dishes are hidden under the distracting weight of verbiage.
Corey Mintz
It's such a simple mistake. It's breakfast time at DT Bistro and we ordered eggs and pancakes.
Sophisticated flair
laura stone
The Shish Mahal is a modest, pleasant, and heavily curtained Indian restaurant that cooks its curries with a saucy flair.
Dubious fare
Corey Mintz
For whatever reason, we have affection for restaurants like Carman's, Le Papillon and Peter's Chung King regardless of what's on the plate.
Restaurant bill etiquette
Corey Mintz
When it's time for the bill, there are two types of diners: those who would like to be on their way, and those who are outraged at the suggestion they should do so.
Oddfellows coddles taste buds
Corey Mintz
It has been a rotten day for the world outside. Rain hammers the windows as the economy drops to its knees. But then along comes the little bowl-of-stew-that-could.
Sustainable sushi
KAREN MATTHEWS
Mackerel is in but octopus is out. And bluefin tuna, known as the king of sushi for its fatty belly meat, is a definite no-no.
The Kitchen
Corey Mintz
The Kitchen is clearly a bar. Despite the name, no one is eating tonight.
Soon Torn Bahn Thai
Sunny Freeman
Push aside the lavish velour curtains of this downtown Oakville eatery and enter a mellow lounge.
Pizzeria Libretto
Corey Mintz
A lot of people will tell you not to accept the first table you're offered.
Scaramouche: Venerable, but certainly not dated
Corey Mintz
For more than 20 years, Scaramouche has offered classical cuisine, faultless service and coconut cream pie.
Food and fashion fuse
David Graham
When food and fashion get together the results can be disastrous – like a rich marinara sauce splattered on an expensive white Prada shirt.
Burritos: A little wrap music
Corey Mintz
The waiter brought the amuse and it was a burrito. I'd come to the restaurant where I worked for a birthday dinner and the kitchen was having a laugh by sending out staff meal leftovers.
The Grapes of Math
Gord Stimmell
Ever wondered why one restaurant charges a decent markup on a particular wine and another has priced the same wine through the roof?
Over-the-top Indo-cuisine
Corey Mintz
Like most of us, chef Debu Saha could use a good editor. For starters, his menu is overwritten. Some knockout dishes are hidden under the distracting weight of verbiage.
Food and Restaurant Columnists
- After Five: A meaty drink vegans can sip
by Linda Barnard - Carnivores delight at The Black Hoof
by Corey Mintz - On the hunt for a great brunch in Toronto
by Corey Mintz
Featured Advertiser
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