OSSINGTON GETS A FACELIFT

Plus Dun­das gets a Parisian wine bar seen through hip­ster eyes

Midtown Post - - Contents -

Omaw re­turns to the strip with a new chef and a cool Amer­i­can menu

big opens

In Mon­treal, restau­ra­teur and chef An­to­nio Park is quite the big name. So leave it up to him to col­lab with Drake, Toronto’s big­gest name, for PICK 6IX, T.O.’s buzzi­est new resto. Al­though Drake isn’t a co-owner of the 33 Yonge St. space, he’s graced the splashy sports bar aplenty. (Did we men­tion there’s a pri­vate loo for celebs?) Park’s menu in­cludes sushi, fancy hot dogs, Kobe steak.… The place to be seen. Tal­ented chef Ryan Camp­bell gets schooled at Buca Yorkville. Leaves. Opens IL COVO, an ode to Ital­ian tapas (ci­c­chetti) at 585 Col­lege St. Imag­ine: lin­guine tossed with clams, cala­mari, scal­lops and mus­sels. Or: fried bread with shrimp, scal­lop and smoked lemon mayo? Ev­ery­one swoons. The end. There has been plenty of gab about the now-open VIT BÉO, sit­ting pretty at 858 Bloor St. W. Com­ing from the peo­ple be­hind Civil Lib­er­ties (a.k.a. the “pineap­ple bar”), look for tasty Viet­namese fare like ban xeo, a rice crepe with pork belly and prawn and pok pok chicken wings with caramel fish sauce.

PARIS PARIS is the lat­est oh-so­hip spot from Jonathan Poon and part­ner in resto crime Jesse Fader. ( You know the Js from Su­per­point and that Bar Fancy chicken.) It’s a wine bar, of course, and it’s at 1161 Dun­das St. W. Look for Krysta Oben, one half of Grape Witches, be­hind the bar where she’s pour­ing ca­sual vino as well as some chi-chi stuff for a cer­tain kind of eve. Chef Ni­cholas Morra (Chante­cler, La Banane) is in the kitchen. C’est bon.

foodie finds

Holt Ren­frew, des­ti­na­tion for all things d’luxe, has gone and closed all of its branded cafés. But who bet­ter to re­place them than

CO­LETTE GRAND CAFÉ? Now, York­dale mall, up at 3401 Duf­ferin St., has swung open those doors on its French-ish joiner, with a menu that skips from beef tartare to salad niçoise to a fancy Dun­geness crab omelette. Fan of brunch? Do you like eggs? A mi­mosa or deux? Well NORTH­ERN MAV­ER­ICK BREW­ING CO., at 115 Bathurst St., is now do­ing brunch come the week­end. Benny, dry-aged steak ’n’ eggs, pan­cakes for that pesky ve­gan.… Sip po­litely on bot­tom­less mi­mosas or house lagers and you will exit el­e­gantly. Re­mem­ber OMAW? Matt Blondin’s resto at 88 Ossington Ave. has been given a wee facelift. There’s a new chef and part­ner, David Schwartz, who joins Adrian Ni­man and Brent McCle­na­han in their resto group. Omaw’s Amer­i­can menu now has stuff like trout crudo with cu­cum­ber but­ter­milk. In other news, the busy group is also bring­ing BLONDIES PIZZA to two hush-hush spots in town. They prom­ise de­liv­ery-style ’za.

com­ing soon

Mon­sieur Charles Khabouth is back at it again (well, he’s never not at it, re­ally). SOFIA, open­ing at 99 Yorkville Ave., is his lat­est resto from the man be­hind By­b­los, Es­tia, La So­ciété and more. We’re promised au­then­tic Ital­ian fare from up-and-com­ing exec chef Chris­tine Mast. Think: an­tipasti, carne, pesce and, yes, pasta. Sum­mer­hill is soon get­ting sus­tain­able poke at UMAMI POKE, com­ing to 1252 Yonge St. You know the drill. Mod­ern Afghan cui­sine is what

NAAN & KABOB is all about. The mini chain may al­ready be fa­mil­iar to those from Scar­bor­ough, Markham and Mis­sis­sauga, but it’s now got a down­town space at 921 Yonge St. The of­fi­cial open­ing date for the fast-cas spot is March 21. Look for flat­bread, mantu and lotsa ke­babs. Clar­i­fi­ca­tion: In the Fe­bru­ary 2018 edi­tion we noted that in­com­ing Dav­isville resto KHAU

GULLY (eat­ing street) will dish out In­dian street food. But the restau­rant will ac­tu­ally not serve street food.

sad to see you go

In the food world, 25 is ac­tu­ally 87. Alas, af­ter mak­ing it to a quar­ter of a cen­tury in age, Ital­ian resto

SPACCO has opted to close shop. Fans can still pop over to their sib­ling resto, Al­l­ey­catz, right next door at 2409 Yonge St. Phew!

Clock­wise from left: Il Covo’s gussied-up fried bread, trout crudo at the new Omaw and Paris Paris’s Jon Poon

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