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At Grant van Gameren’s ve­gan Mex­i­can spot, the plant-based dishes don’t mas­quer­ade as meat: there’s co­conut ce­viche, a jack­fruit pi­bil taco, and roasted car­rots with mole. The Rosa Burger is al­ready a fan favourite, and for good rea­son. A seared and caramelized black bean patty comes topped with av­o­cado crema, a crispy smoked egg­plant chip, kicky chipo­tle mayo, and shred­ded ice­berg—what chef de cui­sine Matt Raven­scroft lov­ingly calls “sub shop let­tuce”—all smushed in a Won­der Bread bun. For an ex­tra cou­ple of bucks you can (and should) add a thick layer of I-can’tbe­lieve-it’s-not-dairy Li­bretto moz­zarella. 133 Rich­mond St. W., ros­alin­darestau­


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