CITY BETTY

NOW Magazine - - COVER STORY -

Sea­son­al­ity is the name of the game at this res­o­lutely farm-to-ta­ble-ori­ented kitchen, where the menu shifts with On­tario’s mer­cu­rial weather. If you don’t deal well with change, it’s prob­a­bly best to not get too at­tached to any­thing on the din­ner menu, though ever since City Betty set up shop this spring, the Satur­day and Sun­day brunch of­fer­ings have held steady. Main­stays in­clude a Benny and the Jets with Be­spoke Butch­ers dou­blesmoked ba­con or Fogo Is­land shrimp, a gor­geous stack of Red Fife pan­cakes ($14) with Walt’s Sugar Shack maple syrup from PEC, Yukon Gold latkes with Lake Erie trout and wa­ter­melon radishes ($14), and a killer hot

Cae­sar with Ko­z­lik’s mus­tard and an East Coast oys­ter ($13) – all so good, we’ll al­low the name-drop­ping. 1352 Dan­forth, at Linns­more, 647-271-3949, city­betty.com

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