The city’s big­gest open­ings and new­est foodie finds

Plus San­touka comes to the An­nex, and the Food Dudes are at it again

North Toronto Post - - Food -

big opens

Wood-fired Mex­i­can spices up lit­tle Italy at

QUETZAL (419 Col­lege St.). Su­per­star chefs Grant van Gameren, Kate Chomyshyn, Julio Gua­jardo and mixol­o­gist Owen Walker joined forces for this in­no­vate con­cept that’s been years in the mak­ing. The menu high­lights regional Mex­i­can cui­sine pre­pared on the open kitchen’s 26foot wood-fired gill. One thing is for sure about Jen Agg: she doesn’t sit still. Hot on the heels of the clo­sure of the fa­mous Black Hoof comes her in­car­na­tion of French diner SWAN, (892 Queen St. W.). Set to open this month, the Queen street clas­sic has been re­vamped and lov­ingly ren­o­vated with that spe­cial Jen Agg touch. Still try­ing des­per­ately to get a reser­va­tion at Alo? Why not in­stead snag a seat at Yorkville’s new­est swanky cock­tail joint ALO

BAR, (162 Cum­ber­land St.) cour­tesy of chef Pa­trick Kriss.

foodie finds

The An­nex gets a noo­dle hot spot with

SAN­TOUKA RA­MEN’s (515 Bloor St W.) lat­est lo­ca­tion on Bloor Street. It boasts all the same dishes as the Dundas Street lo­ca­tion, as well as a few ad­di­tions, such as a veg­gie ra­men made with white miso. The Rogers Cen­tre just got a new resto. From the folks at Sport­snet comes up­scale game day fare served over­look­ing the field. The menu at SPORT­SNET GRILL (1 Blue Jays Way) in­cludes crowd-pleasers like tacos and smoky sweet BBQ wings, plus home runs like the Strong­bow pork back ribs and the 10-ounce base­ball steak, a juicy 35 day– aged top sir­loin. Make sure to wash ev­ery­thing down with lots of cold beer. Live that crunchy gra­nola Van­cou­ver life in down­town T.O. with a big rice bowl from

TRAC­TOR FOODS (151 Yonge St.) brim­ming with wa­ter­melon radish, can­nel­loni beans, kim­chi, pick­led car­rots and more. Plus there are a lot of healthy grab ’n’ go op­tions (like the roasted turkey thigh sand­wich) that get bonus points not only for be­ing healthy, but also for tast­ing pretty darn good. Sake is re­ally hav­ing a mo­ment in T.O.: it’s be­com­ing an in­creas­ingly pop­u­lar in­gredi-

Quetzal’s car­rot ce­viche

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.