NOW Magazine - - COVER STORY -

A vet­eran of Toronto kitchens (in­clud­ing Scaramouche and Buca), Anna Chen poured her en­tire per­sonal bi­og­ra­phy into the menu at her new Blo­ordale kitchen, which spans Ital­ian, French and Hakka in­flu­ences. (One of the op­tions on her ab­bre­vi­ated, ever-chang­ing Sun­day brunch menu: pork dumplings.) Western-style op­tions in­clude a two-egg break­fast ($16) with fan­tas­tic co­rian­der sausage and steamy pock­ets of elas­tic, gen­tly sour flat­bread, and a French toast ($14) that, de­spite be­ing doused in caramel and roasted ba­nana, is a roller coaster of toasty flavours in­stead of a wal­lop of sugar. 1194 Bloor West, at Brock, 647-346-1881, al­ma­

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