This October, Eatable Films
is teaming up with some of the city's top culinary talent for a series of fantastic screening events. Now in its second year, this unique film festival aims to please both foodies and film buffs!
On Tuesday, October 25, our own Executive Chef John Horne will be at the Royal Cinema
serving food and drinks paired with the Dutch documentary Portrait of a Garden
. The evening will also include the season premiere of In The Weeds
, which features Chef John himself foraging for wild ingredients.
Chef John Horne's magical dish, Sweet Compost, is inspired by
a year in the life of a 16th century walled garden.
Royal Cinema (608 College Street)
Tuesday, October 25, 7pm
$39 (excluding tax + service charge)
Don’t miss out on this immersive evening of food, film and conversation! To purchase tickets online, please click here
Following Taste Acadia
and Taste Haida Gwaii
, Canoe's culinary tributes to Canada’s two distinct coasts, Chefs John Horne and Coulson Armstrong are honing in on the land connecting east and west: the Prairies.
In the late 1800s, the newly completed Canadian railway presented opportunity for mass settlement in Manitoba, Saskatchewan, and Alberta. The federal government worked to recruit Europeans to immigrate to the region, based on the belief that their familiarity with agriculture, rural lifestyles, and harsh climates would be invaluable. As a result, millions of Europeans, including Hungarians, Romanians, Ukranians, Doukhobors (a sect of Russian dissenters), and Icelanders, among other groups such as Mennonites and Jews, were essential in shaping the Prairies’ cultural (and culinary) identity.
, a chilled Russian soup, to Vínarterta
, a festive Icelandic layer cake, Route to the Rockies honours the culinary contributions of these groups. Rye Whisky Trout Gravlax
, served with grated horseradish and dehydrated bagel breadcrumbs, pays homage to Norwegians and Jews, while Bison Bavette
with pressed cheese pierogis and cabbage rolls gives a nod to the Ukrainians and Poles. Ingredients sourced directly from the Prairies include chanterelle mushrooms, Saskatoon berries, Alberta lamb, Grizzly Gouda, and Great Lakes yellow pickerel, among others.
Sommelier Billy Woon rounds the menu with well-chosen beverage pairings, including a Ukrainian sparkling; while bartender Jeff Sansone shakes up a unique interpretation of a Moscow Mule, replacing vodka with tequila and kvass, a Russian fermented rye beverage.
Okróshka - radish, dilled cucumber, purple potato, grilled kielbasa + hen’s egg
Rye Whisky Trout Gravlax - grated horseradish, beluga lentil mujadara, bagel + fava bean purée
Yellow Pickerel - button chanterelles, wild rice spätzle + Saskatoon berry gastrique
Bison Strip Loin - pressed cheese pierogi, fireweed sour cream + spiced bigos cabbage roll
Vínarterta - wild blueberry compote, mustard ice cream + rosemary birch syrup jelly
Photos by Cindy La
With a new season comes a new menu! We are pleased to be serving up a host of new dishes at Biff's Bistro, from fresh interpretations of bistro classics like flavourful steak tartare, to light and bright desserts like our punchy lemon tart.
Click here to take a look the full menus. For reservations, please call 416.860.0086 or book your table online.
Carrot & Goat Cheese Mousse - pea purée, spring vegetables, pistachio mint gremolata, rye & seed crackers
Steak Tartare - truffle porcini mayo, pickled mushrooms, spiced lentils, croûtons, egg yolk
Octopus & Chorizo Salad - kale, fingerling potatoes, chorizo, romesco sauce, olives, toasted almond
Hue Pancake - herbed omelette, shrimp, St-Canut pork, herb salad, sprouts, hoisin peanut sauce
Pan-Seared Trout - lettuce purée, sweet potato, apple & golden raisin chutney, chicken jus
St-Canut Porcelet - mustard, spring cassoulet, pork crackling, wild leek crème
Chicken Suprême à l’Américaine - Dijon wine glaze, garlic & herb crust, fennel confit, glazed vegetables, roasted chicken jus
Lemon Tart - rhubarb, vanilla meringue
Photos by Cindy La
Now that summer is finally underway, our beloved bartenders Jeff and Monica have been whipping up an array of fresh seasonal cocktails to enjoy 54 stories above the hot city streets. From their unique interpretations of the Moscow mule and daiquiri to unexpected elements like kvass, dandelion and marshmallows, there’s no shortage of creativity on the menu.
Whether you’re joining us for a quick weekday drink or several rounds while watching the sunset, we look forward to giving you something to cheers about.
Basil Daiquiri - Havana Club 3 Year Old rum, lime, basil + sugar
Cherry Caipirinha - Pitú Cachaça rum, lime, rooibos tea, sugar, cherries + Angostura bitters
Dandelion Smash - Crown Royal Northern Harvest rye, dandelion, citrus + sugar
Grapes of Plenty - Absolut vodka, Dolin dry vermouth, Cave Spring Riesling, sugar, lemon, Angostura bitters + tonic
The Last Spike - Spicebox whisky, maple, Drambuie, marshmallow, Laphroaig + chocolate bitters
Peach Julep - Maker’s Mark bourbon, sugar, peaches, Amaro Trevisano + mint
Strawberry Collins - Beefeater gin, lemon, strawberries, sage, sugar + soda
Stubborn Mule - Olmeca Altos Plata tequila, lime, ginger, jalapeño, sugar, ginger beer + kvass
Photos by Cindy La
From the prevalent basement kitchens to eye-catching neon street signs to the glass elevator ride up 40 storeys to Duck & Waffle
, many restaurants’ architecture and design left a lasting impression on the group. Indeed, one of the major differences between London and Toronto’s landscapes has much to do with sheer age. London is a two-thousand-year-old city (making Toronto an infant in comparison) with an incredibly rich breadth of architecture.
Some restaurants let architecture and design take a back seat to the cuisine. St. John
’s simple, no-frills setting creates an atmosphere in which what’s on your plate commands the most attention. Others choose to invest heavily in their design and décor. Chiltern Firehouse
, for example, is a gothic Victorian fire station from the 19th century. Architects transformed the space into a boutique hotel housing an ultra-chic New York style brasserie, complete with high ceilings, hanging light fixtures, large mirrors and a bustling open kitchen.
“Design-wise, they play up what they already have going for them and simply let the building and original architecture speak for itself,” said Andrew. “It’s hard to look past some of the unbelievable architecture off the raw bones of some of these places.”
also boasted an impressive design, having been restored in 2010 by Toronto firm Yabu Pushelberg - the same group who designed Canoe
for O&B. The room combines charming historic details like stained-glass windows and marble floors with contemporary lighting and breathtaking gallery walls featuring more than 300 pictures.
“Berners Tavern was one of the most polished and refined places with the most jaw-dropping space,” said Michael. “I would be quite happy sitting there for the whole evening, because it’s quite spectacular. Images don’t do it full justice.”
Of course, the value of real estate is through the roof, which pushes London restaurateurs to work hard to maximize every inch of space. At Granger & Co
., like many other eateries, the entire kitchen is in the basement. As a result, someone’s full-time job is to run food up and down the dumbwaiter.
“The ingenuity of space was leaps and bounds ahead of us,” said Andrew. “Even service stations were literally just the width of a computer screen – half the size of O&B’s smallest ones. They really have to figure out how to maximize every nook and cranny.”
Notwithstanding a little weight gain, all three guys are feeling energized and invigorated by their experiences – and ready to move forward with some new concepts and ideas at O&B.
“It’s all about being inspired,” said Anthony. “We don’t think about copying anything. It’s more about what element hits you or strikes you as interesting – and then you morph it and you love it and you own it. These things take time. When it comes to what inspires, not very often is that linear.”
“London and Toronto aren’t worlds apart,” Michael explains. “There are great parallels between who we are, where we come from, our cultures, the language we speak and our appreciation for having a great cocktail, enjoying a wonderful meal and being in a city that’s just a bloody great city.”