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Sunday Brunch at Splendido

I was there for brunch on Sunday and it was exceptional.

NYC Hound's First Visit to Toronto -- Fine dining recommendations

There is no actual white asparagus in that dish. It's a play on it. (Victor and I had this dish together a couple weeks ago)

Less of this in 2014 thread

At the end of the day, if you don't like or agree with a restaurant's policies, don't go. Spend your money somewhere else. If you love the restaurant, have some common decency and respect what they do. This is a very tough business. Just staffing a kitchen or FOH with skilled professionals is next to impossible these days.

And, instead of putting all our collective passions into complaining about minor issues, how about praising how much better our city's restaurant culture is now than 5 years ago.

Matt

Less of this in 2014 thread

Based on having all FOH staff in 15mins. early (in order to be ready for 'early customers') it would probably cost Bar Isabel approx. $8,750.00 per year (5 servers, 2 bartenders, 2 busboys/runners and a hostess) Open every day but Stat. Holidays.

That's probably about .4% of total sales. (Possibly more) In a marginal business like restaurants, it doesn't make a whole lot of sense.

(I've run a few in my time)

Matt

"New" Little Anthony's at Richmond & York

Just to clarify: Garth has only been here for last few weeks of March. We have adjusted the menu somewhat with more changes coming over the course of the next few weeks. Posting new menus online shortly but they are changing almost every day at this point. I would anticipate the menu to be 100% reflective of Garth's cooking by middle to late April.

Matt Roulston

Rum Specialty Bars in Toronto

The only place that comes to mind is the County General which stocks someting like 30 different rums. A bit far from Scaramouche though.

Actinolite, Acadia, Table17, Ici Bistro or Yours Truly - Please help pick one based on flavourful food only!

Yours Truly, on the other hand, was probably the most underwhelming meal I have had this year. Very sloppy service as well.

Actinolite, Acadia, Table17, Ici Bistro or Yours Truly - Please help pick one based on flavourful food only!

I agree completely. Acadia can only get better with Pat there. The new dishes are stunning.

Boulud in Toronto?

Word on the street is that Daniel will be coming, but not to open a high end resto. Just a Bakery and casual spot.

Matt

Looking for fine dining near M & T Bank Stadium

Hello Ravens fans!

I'm a sommelier coming down from Toronto to watch the Jets(Dad's team) vs. Ravens(My team) on Sunday Oct. 2nd. We are staying within walking distance of the stadium but would easily venture a little ways to get a great dinner before the game. A great wine list would be a big plus. Well prepared, high quality ingredients, local food, etc. as well. Cost isn't really relevent as this is a once a year thing for us.

Matt

Trying to send someone a bottle of champagne

Thanks for all the help everyone. Beacon wines worked out great!

Matt

Mar 29, 2011
Matt416 in Manhattan

Trying to send someone a bottle of champagne

Hello New Yorkers.

I want to have a bottle of champagne delivered to a friend of mine for her birthday. She lives on the Upper West side. Does anyone know of a service or store I could use (I tried '67' but they only take AMEX)

Matt

Mar 28, 2011
Matt416 in Manhattan

Toronto Sommelier/Foodie in town for one night

Hello Atlantans!

My Dad and I are taking a quick 24hr. trip down to Atlanta from Toronto to watch the Ravens/Falcons NFL game on Nov. 11 (I know, it sounds rediculous). I wanted to ask for some advise as to where to go out to eat some authentic Atlanta/Georgia regional food somewhere close to the Georgia Dome. We are very much into Barbeque and all things pork related as well.

Any suggestions would be very helpful.

Matt

Aug 19, 2010
Matt416 in Atlanta

Ontario 2007 Vintages

The Tawse Carly's Block Riesling '07(I don't think you can get it anymore) has destroyed my feeling's about Ontario riesling. It utterly outclassed some very serious offerings of late from top growers in Alsace (Weinbach and Zindt) for slight residual wines. These guys are VERY serious.

Matt

Where is Joanne Kates?

^^^Correct!

Aug 14, 2008
Matt416 in Food Media & News

Does Grace allow BYOB?

I'm going to Grace tonight and I've heard they have a relatively small wine list. Can I bring a bottle from my cellar?

Matt

Under Pressure...

New Keller cookbook, awesome, considering they can't do it in NY...

discuss....

Matt

May 18, 2008
Matt416 in Food Media & News

Wagyu/Kobe beef

I'm not sure when it will be released in their retail stores.

As for the labelling, well, I agree that a protected product (like the products protected by the French AOC laws) should be entiltled to its name of origin, and nobody should be using Kobe to describe beef comming from anywhere else than Kobe - Japan. Unfortuneately, this is currently being trumped by a market that is mostly unaware what the term "Wagyu" refers to, and using "Kobe" or "Kobe style" is the best way to describe what differentiates the product from Cumbrae's other beef and gives an indication of why it is in a different price category. It's not perfect by any stretch of the imagination.

I believe also, that Kobe beef comes in many grades, not just the prized 'almost white' top grades.

Matt

Wagyu/Kobe beef

Steve Alexander, the proprieter of Cumbrae's has only been working with a Wagyu (100% Wagyu, Australian origin) steer they bought approx. 8-12 months ago. They have been experimenting with different raising techniques which will take some time to figure out. You probably bought his third generation trial which would've been on the market a month or so ago (maybe longer). The fourth generation has about twice the marbling of the third, so look for the Cumbrae Wagyu to get better, but understand that it is taking a considerable amount of time and care on their part. Steve is very passionate about this particular product.

Matt

Toronto for one night only

I went with 4 friends on a saturday night maybe six weeks ago. We pretty much had everything on the menu. Standouts included a perfectly cooked squash risotto with a heaping leg of duck confit on top (soooo good on a cold winter night) and a plate of "overnight" beef cheek papardelle (sourdough crutons scattered in the pasta made for the most wonderfull texture). Though I can't remember everything we had, there was no dish that lacked flavour, acid, or texture. I would not consider myself to be an easy to please diner and I was very impressed with their elevated bistro offerings. Wine list is small but very well chosen.

Matt

Toronto for one night only

I will second the Harbord Room. Excellent staff. The food is waaaaaay better than one would expect from a neighbourhood bistro. The Chef, Cory Vitello (sp?) trained under Keith Froggett for four years before doing a stint as Sous at the Drake. It's also turning into quite the industry hangout post 10pm.

Matt

Good seafood restaurant in downtown toronto?

I will Third the recomendation for Starfish. My favorite downtown for Seafood.

Matt

Toronto Life's Restaurants 2008 - worst trend list

Great post. The best of local plus the best from elsewhere usually results in the best experience in my book.

Matt

Mar 07, 2008
Matt416 in Food Media & News

Dinner Tonight

North 44 dude! or Scaramouche.

Mooo - lis - a Vent?? ; - )

<i>Iron Chef</i> Is a Total Sham

I know 2 chefs that have been on the Program. Apparently, they are told 3 or 4 options of what the secret ingredient will be, and are asked to submit shopping lists for each option. On the day of the battle, all they have to do is check out their kitchens stocks to figure out the ingredient. It would be silly to think that the chefs haven't already ironed out all of their recipies beforehand.

Feb 21, 2008
Matt416 in Features

LCBO New Releases

If anyone is after the 2004 Dominus, they still have a couple of Magnums at the Manulife centre and a bunch of bottles at Dupont/Davenport (just ask a consultant - they're in the back). Summerhill sold out immediately this morning.

8 Wine Bar - soft opening

John Szabo is a Master Sommelier. Zoltan is not.

Matt

Winterlicious - Chef Series?

Surprised there's no reviews. I wanted to go to the Colbourne Lane/Alinea one but scheduling just didn't work out. Anyone??

Matt

Oliver Bonacini recommendation needed

Here's another vote for Canoe. Auberge may be good, but there's a reason why Canoe is their flagship resto, and Chef Walsh is almost always there, leading his kitchen.

Matt

Cheese Shop Recommendation Needed

provincial fine foods. hands down!

Matt