DIN­NER, DE­CON­STRUCTED

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,

National Post (Latest Edition) - - FOOD - Claudia McNeilly, Week­end Post

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.

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