by Ann Ruppenstein
on March 12, 2013
“I always try to tell my staff we want to try to bring that guy...(More)
by Ann Ruppenstein
on March 12, 2013
“It’s a dinner I thought to myself what am I going to do if ever I was to be asked what I would have for my last...(More)
by Ann Ruppenstein
on February 13, 2013
“We really just came across this building on happenstance,” Wareham says, adding the Queen...(More)
by Ann Ruppenstein
on October 2, 2012
Marion Johnston, the original owner of Penrose Fish and Chips, could be found behind the counter greeting customers and serving the shop’s trademark fare for 62 years.
“Back in the ’50s she was making coconut cream pies and homemade lemon pies to sell and enhance the business,”...(More)
“Back in the ’50s she was making coconut cream pies and homemade lemon pies to sell and enhance the business,”...(More)
by Ann Ruppenstein
on September 24, 2012
When chef Adisa Glasgow walked into 3030 Dundas West exclaiming he had a bag of tongues to be used to cook a dinner special, manager Jeff Kelly was skeptical.
“I was like, ‘Do you really think that’s going to sell?’ and the spicy tongue burrito that night sold out,” Kelly says...(More)
“I was like, ‘Do you really think that’s going to sell?’ and the spicy tongue burrito that night sold out,” Kelly says...(More)
by Ann Ruppenstein
on August 22, 2012
Andy O’Brien hasn’t managed to work his way through the menu at The Works Gourmet Burger Bistro even after two years as president and CEO.
“We have six different kinds of patties, 70 different kinds of toppings for 420 different combinations of burgers,” he says. “Anything you can...(More)
“We have six different kinds of patties, 70 different kinds of toppings for 420 different combinations of burgers,” he says. “Anything you can...(More)
by Ann Ruppenstein
on August 21, 2012
Although brothers Greg and Judson Flom only recently opened Leslieville Pumps General Store and Kitchen, the pair first began working together in grade school selling candy during recess.
The Pumps, as it is called by locals, is part gas station, part southern barbecue restaurant and...(More)
The Pumps, as it is called by locals, is part gas station, part southern barbecue restaurant and...(More)
by Ann Ruppenstein
on July 4, 2012
On opening day, Neil Dominey Hohn had to shut down his new East Coast-style donair shop earlier than anticipated.
“We had 50 pounds of meat prepared and we sold out by 6 o’clock,” he says. “I figured I’d have enough for the next day to start at least, but we had to close the door...(More)
“We had 50 pounds of meat prepared and we sold out by 6 o’clock,” he says. “I figured I’d have enough for the next day to start at least, but we had to close the door...(More)
by Omar Mosleh
on June 29, 2012
There’s a new Caribbean restaurant coming to Queen Street E. and you can rest assured it’s authentic.
The Real Jerk will be moving five minutes down the road to 625 Queen St. E after 24 years at Queen and Broadview Avenue.
The restaurant was forced to move after...(More)
The Real Jerk will be moving five minutes down the road to 625 Queen St. E after 24 years at Queen and Broadview Avenue.
The restaurant was forced to move after...(More)
by Ann Ruppenstein
on May 17, 2012
As a kid, David Minicucci would often rather make homemade wine with his dad and preserve tomatoes with his mom than spend time with his friends.
“I remember vividly when a lot of my friends would be outside playing I’d want to stay inside and help,” he says. “I remember that my...(More)
“I remember vividly when a lot of my friends would be outside playing I’d want to stay inside and help,” he says. “I remember that my...(More)
by Ann Ruppenstein
on March 6, 2012
While spending summers bartending in Muskoka, Geoff Hopgood would break into the resort’s kitchen late at night to make onion rings from scratch.
“I was more interested in what was going on in the kitchen,” he says, adding he used to test out Food Network recipes. “I think that...(More)
“I was more interested in what was going on in the kitchen,” he says, adding he used to test out Food Network recipes. “I think that...(More)
by Omar Mosleh
on February 22, 2012
Fans of The Real Jerk restaurant can look forward to the establishment continuing to serve up jerk chicken and rotis in South Riverdale — at least temporarily.
The Queen Street and Broadview Avenue restaurant, known for the bright, smiling sun mural on its southeast corner, received...(More)
The Queen Street and Broadview Avenue restaurant, known for the bright, smiling sun mural on its southeast corner, received...(More)
by Ann Ruppenstein
on October 13, 2011
Crêpes à GoGo is making a comeback in the Annex after five years away.
In 2006 Véronique Perez relocated her creperie from Bedford Road and Bloor Street West to Yonge Street and Yorkville Avenue due to a condo building going up on her former site.
As of mid-October she...(More)
In 2006 Véronique Perez relocated her creperie from Bedford Road and Bloor Street West to Yonge Street and Yorkville Avenue due to a condo building going up on her former site.
As of mid-October she...(More)
by Ann Ruppenstein
on September 16, 2011
What happened when the hot dog met the crepe?
The Frankfurter, which comes complete with cheese, egg, spinach, mayonnaise, mustard and ketchup, was born.
“I never thought of having a crepe just like a hot dog, but we actually tried it and it really matches and it’s...(More)
The Frankfurter, which comes complete with cheese, egg, spinach, mayonnaise, mustard and ketchup, was born.
“I never thought of having a crepe just like a hot dog, but we actually tried it and it really matches and it’s...(More)
by Ann Ruppenstein
on August 19, 2011
What do you get when you combine two chefs, one that excels at savoury dishes and the other at sweets?
That’s the recipe behind Colin Reed and Brittany Peglar’s brunch-centered restaurant: Hammersmith’s, located at Logan Avenue and Gerrard Street East, is the culmination of Reed’s...(More)
That’s the recipe behind Colin Reed and Brittany Peglar’s brunch-centered restaurant: Hammersmith’s, located at Logan Avenue and Gerrard Street East, is the culmination of Reed’s...(More)
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