New resto from the folks who run Cava & Chabrol

Annex Post - - CONTENTS -

big opens

First came T.O.’s best ribs, then pizza, and now the fi­nal child has emerged into the world: ADAM

SON BAK­ERY. Sit­ting pretty in the back of Adam­son Bar­be­cue at 176 Wick­steed Ave., this bake shop is helmed by pas­try chef Dani DeRoo who re­fuses to let the goods stray from their south­ern roots. Or­der your key lime pie, blue­berry cus­tard squares or lemon co­conut crunch cake in ad­vance and prep thy stom­ach.

Ar­gen­tine cui­sine is fi­nally find­ing its foot­ing in T.O., and

TANTO, at 74 Oss­ing­ton Ave., is here to prove it. Chef Ju­lian Iliopou­los is in the kitchen, hav­ing learned the ways of the world from chefs Chris McDon­ald and Doug Penfold (oh, and a jaunt to Ar­gentina). Nosh on grilled squid with burnt al­mond salsa, short ribs with chimichurri.…

Where can one find chefs Jackie Lin, Ivana Raca, Nick Liu and more un­der one roof? En­ter

AS­SEM­BLY CHEF’S HALL, a gi­ant food hall now open at 111 Rich­mond St. W. With so many op­tions avail­able (from ra­men to health grub) where to even start?

foodie finds

Who knew that deep in the belly of Union Sta­tion lies tasty Ital­iana. AMANO has chef Michael An­geloni dish­ing out all the pas­tas (called “fat tubes” or “green shells” for those non-lin­guists) in a rather buzzy at­mos­phere. The black trum­pets (a.k.a. cam­pan­elle), strewn with Dun­geness crab and pancetta, are what win­ter food dreams to be.

TUK TUK CAN­TEEN, found at

397 Ron­ces­valles Ave., sees af­fa­ble chef-owner Mike Tan turn­ing out Cam­bo­dian fare. Think red curry with squid in oys­ter sauce and mow­able chicken wings with fish sauce and lime. Tan re­cently trav­elled to Cam­bo­dia with his par­ents, who hadn’t been since they es­caped the Kh­mer Rouge, to learn about the cui­sine of his roots while si­mul­ta­ne­ously film­ing a doc. Be sure to sit at the chef ’s ta­ble and chat.


which has been around since the days of Tum, has popped up in the for­mer Ba­con Na­tion space at 170 Spad­ina Ave. Serv­ing up their take on street food–style bao, bites in­clude a new duck op­tion that gives nod to the new nabe, and a maple planked sal­mon num­ber.

So, Chef Ryan Camp­bell has deserted his chef de cui­sine post at Rob Gen­tile’s Buca Yorkville and has jit­ter­bugged it over to

IL COVO. Found at 585 Col­lege St., these new kids on the block do — you guessed it — Ital­ian food!

com­ing soon

In a case of a beau­ti­ful pair­ing, Cosimo Mam­moliti of TERRONI and Stephen Alexan­der of

CUMBRAE’S shall be open­ing a still-un­named resto in the for­mer post of­fice space at Yonge and Mont­gomery. Des­tined for a spring 2019 ar­rival, we’re promised a 20,000-square-foot resto­plus-food shop. This is hap­pi­ness.

Chef known for his char­cu­terie goes … ve­gan? Well not quite, but Grant van Gameren plus Max Rimaldi and Jamie Cook (both Li­bretto dudes) are open­ing

ROSALINDA to serve plant-based Mex­i­can grub. (Or you can ac­tu­ally call it “ve­gan.”) Ar­riv­ing in the Fi­nan­cial Dis­trict, the resto’s exec chefs are Kate Chomyshyn and Julio Gua­jardo, and they’ll be do­ing jack­fruit pi­bil, car­rots in mole and more.

Been crav­ing some lah­ma­cun (a.k.a. Turk­ish pizza)? Some Ali nazik ke­bab (lamb, egg­plant and yo­gurt)? Well, A LA TURK is com­ing to 3443 Yonge St. and shall sate those Turk­ish food needs by the end of March.

Chef Craig Hard­ing is oh so busy with many things, in­clud­ing

CON­STAN­TINE, his lat­est resto, set to open at 15 Charles St. E. this spring. This food will span from Italy to the Mid­dle East.…

Dav­isville can soon en­joy In­dian street eats at KHAU GULLY. Com­ing to 1991 Yonge St., this resto will be serv­ing up au­then­tic bites that aim to re­mind us why India’s street food is so in­cred­i­ble.

Clock­wise from left: squid at Tanto, one of As­sem­bly Chef’s Hall’s many of­fer­ings, scar­fa­ble cake at Adam­son Bak­ery

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