New resto from the folks who run Cava & Chabrol
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?
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.
HOTBUNZZ STREET CUISINE,
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!
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