Plus new sushi in the 905 and Grant van Gameren’s vegan turn
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:
ADAMBAKERY. Sitting pretty in SON 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
HALL, a giant ASSEMBLY CHEF’S food hall now open at 111 Richmond St. W. With so many options available (from ramen to health grub) where to even start?
You had us at “eggette.”
EGGETTE HUT, brand new at 3255 Highway 7, Suite 36B, is all about Hong Kong–style waffles. Call ’em eggette, egg waffles, bubble waffles or whatever you wish, but these puppies — crisp on the exterior and fluffy inside — come in flavours like cheese explosion and orange chocolate. We want.
AI SUSHI is gunning to be your fave new sushi spot at 10650 Leslie St., Unit 1. Frequenters of Markham may already know the name thanks to the original location. Tuck into everything from unagi sashimi to tamago, to spicy scallop roll to donburi. Who knew that deep in the belly of Union Station lies tasty Italiana. has chef Michael
AMANO Angeloni dishing out all the pastas (called “fat tubes” or “green shells” for those non-linguists) in a rather buzzy atmosphere. 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. 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., this new resto does — you guessed it — Italian food! Enter the latest popular kid in school.
CHEESE GARDEN is coming to 3250 Midland Ave. in early February, aiming to sate all those double fromage cheesecake needs. In time for Valentine’s Day, they’ll be serving a white cheesecake with soufflé atop an Oreo base with white chocolate curls to finish. In a case of a beautiful pairing, Cosimo Mammoliti of
TERRONI and Stephen Alexander of
shall be opening a CUMBRAE’S 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. We weep with joy. 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
to serve plant-based ROSALINDA 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. Chef Craig Harding is oh so busy with many things including CON
STANTINE, his latest resto, set to open at 15 Charles St. E. this spring. This food will reach from Italy to the Middle East.…
Clockwise from left: squid at Tanto, one of Assembly Chef’s Hall’s many offerings, Cheese Garden’s Valentine’s cake