phisherking's Profile
Let's talk about Frank and the AGO!
While the Frank may be an OK restaurant ( way too overpriced IMHO), the design of it is terrible. The room has no flow, and has a cold feeling to it. We got stuck at a table in the corner beside the wine cabinet, and were basically forgotten about. The restaurant was not very busy, which made us question why we were stuck in a corner. Can't even remember what we had - not a memorable experience.
Who is planning to attend Picnic at the Brickworks 2011?
I wish event organizers would check on what else is happening in town when they pick dates. This is not the first year the picnic is the day after nuit blanche. Really frustrating for those of us who want to do both.
Grant gone at the Black Hoof
The Black Hoof is what it is because of Grant's skills in the kitchen, and because of his skills in the kitchen he has been able to attract good sous chefs. I really don't think Jen was dictation what was on the menu. Without Grant's vision for the food, the Hoof would be a cocktail bar... and if the new executive chef leaves then Jen could be left with 2 cocktail bars directly across the street from one another.
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The Black Hoof
928 Dundas St W, Toronto, ON M6J, CA
President's Choice Black Label
And stocking the shelves. So sick of going there to find only half of what I need.
Fair price and better quality products in Farmer's Market - Not neccessarily!!
Try going to a "my market " farmers market , where the vendors must sell their own farm grown goods. Many other markets sell food terminal food. I was once at a market where mennonites were selling peppers with the stickers on them, go figure. Store bought things may be cheaper but we really have to support farmers whenever possible, and the only way to do that is to buy directly from them.
Fresh Portugese Sardines
Try Diana's seafood in Scarberia, i know they get fresh anchovies once a week and they are amazing. Not sure about sardines though. To be honest, the frozen are really quite good, they are meaty and grill up nicely. Pretty sure restaurants would be using the frozen as the availability would be more consistent.
The Ethics of Foraged Foods [split from Ontario]
very well said dillybravo, I too know a few respectful foragers, who also use family owned land and don't rape the property. It is not really a fast buck as the time it takes to pick, process and deliver to market is not really going to make these people a huge sum of money. These people enjoy being outdoors and spending their "down time" in the country. The broad generalizations of all foragers are thieves is really an unfair statement, as most generalizations usually are.
Caplansky's- the emperor has NO clothes
Well said Googs, he may come across as humble on his blog, but then again he also states how much he respects his staff in his self indulgent pontifications. I was eating a terrible sandwich in his restaurant one day and watched and heard him yell at and berate an employee in the middle of the restaurant. It was a very uncomfortable moment for everyone in the room. I've never returned. People don't like him because he's successful... people just don't like his ego.
Easy on the Ramps! -[ Moved from General Chowhounding board]
Not all foragers are criminals, some are, but not all. I've been the recipient of both ethically and unethically foraged ramps. The most unethical ones happen to be from a hot shot TO chef who took a shovel out with him and just dug holes. The ethical ones make agreements with land owners and only take 30% of what is out there. Please don't lump all foragers in with the idiots your friends encountered. Many are earth loving hippies who respect the planet and understand the delicate balance that is sustainability.
Jump
bought some beautiful fresh chinook salmon (BC) from diana's last week. I think it was farmed... but there are debates as to which is better- farmed vs. wild- both having pro's and con's. Maybe they would divulge if they supply any of TO's finest with it. The reason that many people use Atlantic salmon is the relatively cheap price. BTW many restaurants still serve chilean sea bass... and despite what Whole Foods says, it is still very much red flagged.
Jump
Oliver/ Bonacini serves atlantic salmon?? Yikes, i thought they would be more informed on their fish choices.
NYT Digital - Food & Lifestyle
If one follows links from a blog does that count as an article? if not maybe there will be "helpful" bloggers out there who will post the wednesday dining section as links. Wishful thinking i guess.
Being Billed for No-Shows [split from Ontario]
Once in the past i missed a reservation due to an accident, was billed, disputed it and the credit card company refunded me my $$. They told me it was a bogus charge as i never signed anything. As it was not done on line, and there was only a verbal agreement it was not a legally binding contract. guess it was my good luck, despite the accident.
Being Billed for No-Shows [split from Ontario]
(This post was split from the Ontario board at: http://chowhound.chow.com/topics/763387#6267618 -- The Chowhound Team)
Being billed for a no show is illegal, and can be easily disputed by the customer to the credit card company. Generally it is a scare tactic, as 1 no show on a saturday night can easily ruin the whole night's business in a smaller place.
Great Beach restaurant
Is Pat still working there?? I heard rumblings that there may have been a change of toques. Any confirmation??
Lindemans Framboise Lambic Beer in Toronto/GTA?
If I'm not mistaken I seem to recall reading that Lindemans was discontinuing it :( Very sad. This was 3 years ago and managed to scoop some up at the time. One of my personal faves. Let's hope I'm wrong!!
Caplansky's - New Menu!
what it really should read is " same lousy food". This place has been a disappointment from day one. Zane really needs to focus on improving the whole package rather than taking his menu in a different direction. What kind of deli serves fried chicken?
Scarpetta in Toronto
I agree with you Googs. And her needing to mention "2 anonymous visits" , well naturally they should be. Her whole style is bad, the letter format was a terrible idea. when i read her over the top bad reviews that reek of personal issues I usually form my own opinion, sight unseen.. A review that bad has no street cred. IMHO
Caplansky's - You have got to be kidding me!
oh, i think there's plenty of room to dine there these days. There are lovers and haters... it seems the haters are in the majority. The food is inconsistent at best. Gave up on the place a while ago, after a very negative experience. Too bad, good concept with poor execution.
Joanne Kates still misses Ruby Chinese restaurant (moved from Ontario board)
with the place open less than 2 months how is the review late in the game? She probably was aware of the concept, but as a reviewer she reported on how she didn't like it. Personally, I can roast a chicken, and make a salad at home. I think that was her point, Crawford is not doing anything out of the ordinary food wise, and there is no choice. Doesn't really interest me either, but the place is packed so I'm sure it will succeed.
Yet another Diana's Seafood rave...
if I am not mistaken is Oliffe not a butcher shop? I think you are referring to Pisces Fish. And you are correct that Diana's has a far better selection, and service than Pisces.
Nota Bene - Amazing experience yet again - review + pics
I'm curious as to why you seem to think David Lee would lose interest in his business??? It seems to me he's nothing but professional, and would only want the best for his two restaurants.
Notes from L.A. Hound. Thanks for great advice!
Wow, what a post! You do know how to eat! But I don't think anyone in Toronto would ever recommend a taco to someone from LA!! Too bad you didn't get the eggplant sandwich from moustachios, or a peameal bacon sandwich. And I totally agree with you on the Chiado thing regarding the specials, I'm surprised people don't actually fall asleep during the whole speech. The selection of fish is the best in the city, but you do pay.
Pig Head
If you are asking to buy a raw pigs' head then make friends with a good butcher. If they get the whole animal in then chances they will sell one for very cheap. It won't be free as they have to pay for the whole animal but will not cost much. Try Healthy Butcher as they buy the whole animals, and probably don't have much demand for the head.
Burrata in Toronto
I agree Cat123, I've never heard of any laws regarding the fat content of food in Canada. Been to McDonalds lately? I bought some burrata at All The Best, yes it was expensive but it's a product that gets shipped in direct from Italy and has a very short life span... like 3 days, justifying the high price tag. I would imagine all the shops get deliveries on the same day, every other Friday. Next Friday being the next delivery. Call around to the shops and reserve some, it is an incredible piece of dairy, worth every penny!
With No Omi what's the best sushi joint?
While I do think Omi was good, John Lee is not a sushi god. We had the omakase many times and found that it never really changed that much, a lot of the same old, same old through different seasons. He once served us wild BC salmon nigiri at a time when wild BC salmon was definately not in season. When we enquired, he told us that it was indeed frozen, and that freezing was necessary to kill parasites. Not that I mind the frozen part it was still good sushi, but not the best or most creative in the city. Kaji still comes out on top for that.
Freshest Oysters!
Agree 100% on Oyster Boy for the best oysters. They supply many of the restaurants in the city with oysters so they would move through their inventory quickly. Always have a great time there with cold beer, and good oysters.
Le Creuset vs. other brands (split from Ontario board)
I would be cautious of chinese cast iron... lead is commonly used in Chinese products. There is no comparison to the le creuset products. I try to pick them up at home sense, I don't need a matching set color wise and they are set at really good prices!
French restaurant recommendation needed
Zuni Cafe in San Fran. doesn't do reservations, and is constantly packed! I used to work as a server and Saturday's were always full of no shows. Sometimes up to 20% of the reservations, which is terrible for business. It seems many groups will reserve at a few places and then decide the night of where they want to go. I've even had friends do this, and I would be frantically calling up the restaurants at the last minute to cancel, to my friends bewilderment. Not that I think clarice's experience was acceptable, especially since they spoke to the owner and didn't get a satisfactory result. It seems that tati opened up, got some good reviews from the press and now can't handle it. They need to get into gear or it could be too late.
