Finding ourselves in Bloor West and really craving a quality homemade burger, we decided to try out the Yellow Griffin Pub (Bloor and Runnymede) and wow, were we ever disappointed. Maybe our perception of a phenomenal restaurant involves too many ideals for it to be truly possible, but this place really didn’t even make the …
Tag Archives: review
Chef’s House Restaurant
So having been on both sides of the counter in this King st East restaurant I can’t give a fair review on the food since I’m prone to forgiving mistakes a little more easily. However, I will try my hardest to be as unbiased as possible when judging my latest food experience there, since it …
New Generation Grill Fusion in the Annex
Just like any other korean grill house, you’re cooking your own meal in the little hot plates located in the center of each table. It’s a very neat idea for an interactive meal but really puts the pressure on the kitchen in order to produce phenomenal food without being able to cook it until the …
Book Review: Les Halles Cookbook
Anthony Bourdain is pretty well known. Unlike some of his contemporaries, he has done a good job of keeping close to his personality. While some other celebrity chefs have poured their efforts into reality shows, toothpaste commercials, prepared foods, gimmicky food appliances and dumbed down chain restaurants, Bourdain has kept his efforts focused on food. …
Restaurant Review: Cava
Its a Thursday night at about 8:30. I’m dressed in jeans and a cardigan. We’ve been painting all day; splatters in my hair, on my arms. We are tired, hungry, a little brain dead and in need of nourishment. Its a little late to start thinking about dinner and we drive aimlessly. The Set Up …
Bonjour Brioche…. and yummy croissants
Wooow…. if there’s a place that really deserves the praise that Toronto Life gives it on a regular basis, Bonjour Brioche is definitely it. Located in the east end of town, in a very inconspicuous and currently slightly grungy area, this little locale is a true gem. The decor is uninspiring to say the least. …
Book: The Making of a Chef
From the beginning pages of the book with the opening quote from A. Escoffier, “Everything is relative but there is a standard which must not be deviated from, especially with reference to the basic culinary preparations.” You get a sense that Michael has not written this book half heartedly. In fact as a reader you …
The Black Hoof
This little restaurant has been attracting a lot of buzz in Toronto in the past few years. The chef, Grant van Gameren, is a veteran of Lucien, Canoe and Amuse Bouche and is very adamant about challenging his customers’ taste buds with cured meats and offal. His restaurant is always packed, they don’t take reservations …
Mildred’s Temple Kitchen
I have to start this post by stating that I’m about to base my idea on one single event and one meal enjoyed in this restaurant. It may be an unfair representation of the restaurant as a whole but for me it was more than enough to help form an opinion.