David Haman is the chef and yes, he's one of the best chef I've ever met.

the taste of fresh and dried is worlds apart. I will have to call up forbes then. Thanks everyone

I've been looking all over for fresh porcini mushrooms and matsutake mushrooms in toronto. Any ideas?

agreed
not on Tagine because I've never been but on what was said about George.
George is just fusion confusion

the new chef quit about 2 weeks ago

just saw that as well
is that really you vanessa?

I havn't seen any post defending them. All I see is the bad reviews.
Yes, they've been baking for a couple of weeks but I think it might take longer than that to get it right. And really, a couple weeks? That's all you give them? Obviously noone of you guys work in the industry.
I don't think she claims to be a perfectionist, it's just the dude that wrote the article and we all know the article is inaccurate.
I have to say, I've been to the patisserie and took a look and walked back out but I wouldn't go on the net and start saying how bad it was and how you threw the pastry out and making jokes about laughing at them. I would go back in a month or so and see again before I make a call.

I really wish you guys would give them some time before you bash them. Seriously, it's bad economic times and retaurants, bakeries, patisseries are suffering. They're taking a big chance in opening a place like this in Toronto and you should at least let them work out the kinks before you start flaming them. They've only been open for like a week! Show some support.

Anyone else been?
I'm suprise that no one is writing about it.

That's a classic combination at jk gardiner

The OP has rights to his own taste and opinion. And although the post was a bit harsh I can understand where the OP is coming from. The food was just not to their taste, the service was not their style. I've worked and dined in most of the restaurants that you've name dropped and really what's I've learned is that this food is not for everyone. No need to get so aggrevated though.

It was Berkshire pork I believe

don't mean to jack the thread but where did u find cuitlacoche in kensington? i've been looking all over for it.

Any idea where Mr Lin has gone? New restaurant? or back to Kaji?

they're japanese, but doesn't matter, the last time i went it wasn't very good food wise
one of the sushi chef is chinese and another cook there is chinese also

the zest can be used to flavour just about anything, I like it in tea actually
You can also lice it and stuff it inside fish, it's completely edible and it's rind is not bitter like lemon or other citrus

really? that's great i'll check that out!

buddha's hand citron
i've seen them at wholefoods in the states any one seen them here?

What's wrong with young cooks?

hashimoto for keiseki

any other mexican markets around the city?

so i finally made it down to kensington. I was in a hurry so i just checked two stores....the on with the steps up to the main part of the store....latino emporium? and the one next to it
no luck though..........which store is Perola?

genuine smithfield from pigs that fed on peanuts?? in china town?>
where is this Happy butcher?

ozawa has wagyu beef

I want to try it out. I've been looking around for the rice bran. does anyone know where i can find it? and if anyone has experience using nuka for pickling please share your experience.

Oh, yes, very well worth the effort. You will never go back to normal pistachios after.

any ideas?

are their charcuterie made in house?

Anyone know where i can get some?

I've been to czehoski on 2 occasions......both very disappointing from both the food and service stand point. I really don't see the chef doing anything that exciting plus it seems they have some unsanitary practices. I don't understand the hype.

As for Scot Woods, James Chatto said he's no longer at Habitat.