The dimly lit space on King West equipped with furry wingback chairs and a private entrance ready to accommodate A-list clientele isn’t the first place one might think to look for mind-blowing chicken and waffles, but that is what you’ll find at Fring’s,
1 VANCOUVER: DOGGIE TREATS
Rocky Point Ice Cream in Port Moody has created a special ice cream flavour made just for dogs. The “K9” doggie cone features kibble mixed into a plain ice cream base. 2800 Murray St.
2 MONTREAL: LOV
New restaurant LOV has opened in Montreal with a seasonal, vegetarian menu. The name stands for Local, Organic, Vegetarian, which the restaurant exemplifies perfectly with an inspired menu of elegant mains and sides. 464 McGill St.
3 CALGARY: CLICKDISHES APP MAKES ORDERING EASY
The launch of free dining app ClickDishes has made ordering food a little easier in Calgary. The app offers seamless services like letting users order take- out from their smartphones so that it’s ready when they arrive at the restaurant. Request an access code at try.clickdishes.com
4 TORONTO: GREY GARDENS
Toronto restaurateur Jen Agg and Executive Chef Mitch Bates open Grey Gardens, a new wine bar and restaurant in the heart of Kensington Market with a seasonal a la carte menu featuring fresh fish and vegetables. 199 Augusta Ave.
5 OTTAWA: LA NOODLE
La Noodle opens as the first Lamian eatery in Ottawa. The restaurant is the first Canadian location of a franchise from the northwestern Chinese city of Lanzhou, renowned for its long and delicious noodles. 179 George St. Unit 102.
YELLOW CARD: FOOD AT THE OSCARS
The Governor’s Ball – the official Academy Awards after- party – is famous for its luxurious menu of snacks and sides. Renowned chef Wolfgang Puck has been in charge of the menu for 23 years. This year Chef Puck’s menu includes chicken potpie with truffles, gold dusted truffle popcorn, caviar, and elderflower champagne parfaits. Fifteen pounds of truffles, 22 lbs. of caviar and 30 lbs. of gold dust will be consumed by the ball’s 1500 guests.
A light Hong Kong waffle contrasts the hearty fried chicken with fluffy bites inspired by the Hong Kong waffles of Toronto’s Chinatown neighbourhood. Chef Susur recommends a squeeze of lemon to cut the grease and balance the dish’s succulent rich flavour. Chicken is marinated in buttermilk for 24 hours and seasoned with Louisiana spice, oregano, Korean cayenne flakes and thyme for a subtle fragrant spicy kick. Only thighs are used in the recipe, as they are the juiciest part of the chicken. Scotch bonnet, vanilla bean and salt are added to maple syrup for luxurious velvety texture and spice. Pats of whipped butter melt evenly over the airy waffle without weighing it down.