A SIZZLING SCOTCH BONNET

Midtown Post - - Food -

ROSEDALE DINER

“Ev­ery­thing is a bit over­whelm­ing. The Scotch bonnet sauce is, the maple syrup is. I don’t get the whipped cream. This is an­other bone­less chicken, and it just needs more of a crust on it,” says McEwan. 1164 Yonge St., $16

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.