North Toronto Post - - Food -

When chef Matt Blondin de­buted Omaw, it was his south­ern-in­spired eats that drew at­ten­tion. (Shrimp ’n’ grits, any­one?) Af­ter some grow­ing pains, the resto closed briefly, and now it feels more ca­sual, with a brighter in­te­rior and more stools to perch on. But the south­ern roots are still in­tact. The fried chicken sand­wich is brined overnight and comes on a house-made milk bun with pick­les and Parme­san aïoli. For fish fans, steel­head trout is served with spring peas, chili and fresh herbs. Don’t for­get dessert, which will ar­rive look­ing like stolen goods from an art gallery. 88 Oss­ing­ton Ave.

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