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Forest Hill gets a new bagel shop

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abas bagel company

Eglinton Avenue West now has a new bagel shop run by a man with a very familiar face. Aba — also known as Arie Gershon — from What-A-Bagel in the Upper Village has just opened Aba’s Bagel Company. After 16 years of running What-A-Bagel, Gershon has opened a shop of his own complete with all the bagels and schmear you’ll need to get you through this pandemic (and then some).

Aba’s Bagel Company has a variety of bagels on the menu (obviously!) along with bagel sandwiches (tuna, egg, lox and more), baked goods (bread, pastries, and cookies), salads, a salad bar (featuring lunch-style salads) and homemade soups.

The team in the shop is not Gershon alone. He is also working with his son Daniel, and the family affair is complete with Mama’s Rotating Menu featuring many of the popular food items.

 

 

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Aba’s Bagel Company is also providing catering options including a lox platter, dairy platter, sandwich platter, veggie platter, fruit platter, sandwiches, pastries, and more. We get the feeling that Aba, Mama, and Daniel will put together any catering platter you need.

Delivery is also available by emailing them at  [email protected].

The shop is located at 884A Eglinton Ave. W. and is open from 8 a.m. to 1 p.m. Monday to Thursday, and 7 a.m. to 5 p.m. Friday to Sunday.

Taelor Lewis-Joseph on launching a docu-web series following Toronto artists during the pandemic

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Back in August 2019, before the pandemic was a reality for Canada, Taelor Lewis-Joseph was putting together a team for a series she wanted to direct and produce called Greater.

“I’m an actress. I’ve been acting for years and went to Cardinal Carter for drama, and I was like, let me just write something that I can act in,” Lewis-Joseph says.

She had put together a great team and was preparing to apply for funding to start filming Greater the following June. However COVID-19 shut everything down in March 2020.

While the project was on hold during quarantine, a fellow creator, Amanda Ann-Min Wong, reached out to her to check in during this difficult time.

During their chat, Lewis-Joseph brought up a docu-series idea she was thinking about that would feature local artists.

“I told her that there’s this idea I have way in the back of my head, and it was just a bunch of words floating around,” Lewis-Joseph says. “It was women and queer and people of colour, women of colour, art, Toronto creativity, just these random hashtag-y type words.”

Wong loved the idea and with her previous documentary work with local artists, she joined Lewis-Joseph in developing it into what eventually became How T.O. Art, a docu-web series following different Toronto artists during the pandemic.

“We wanted to focus on women and non-binary folks of colour being creative and hardworking and persevering, and we also wanted to show that everyone’s path looks different,” she says.

The web series shows how many artists don’t have the privilege to pursue their art full-time. Lewis-Joseph felt a personal connection to this.

“I come from a first generation household, and I don’t have the privilege to be able to say, ‘Oh yeah, my parents can definitely support me if I drop out or things will be fine for me.’ Getting a degree was important for me as an actress,” she says.

Lewis-Joseph says the experience of creating How T.O. Art has opened her up to different possibilities in the future.

“By the time I got to the end of high school, I realized that I love acting, but I also need to eat, I want health care at the end of the day. When I dug into, well, why do I love acting? I think I just love storytelling and helping people emphasize and feel something,” she says. “So I don’t think it would ever just be acting for me going forward. I love acting but a very close second or even maybe tied for first would be production.”

The team kicked off the release of How T.O. Art with a pre-release event on Jan. 22, and the entire series will be made available to stream on YouTube and Vimeo on Jan. 29.

How to make Hemant Bhagwani’s Bombay Prawns

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“This recipe was inspired by a trip I took to Bombay [Mumbai, India] in 2019 when I travelled around to Irani cafés, encountering wonderful flavours and dining experiences,” says chef Hemant Bhagwani of his Bombay Prawns recipe. “It influenced the dishes at Bom-Bay Snack Bar and made me want to honour this Indian cultural practice that I am very fond of by giving Toronto a taste.”

INGREDIENTS

  • 12 x 6-8 inch peeled tiger prawns 
  • 2 ½ tbsp corn flour
  • 2 ½ tbsp rice flour
  • ½ tsp garam masala
  • 2 tsp ginger-garlic paste
  • 2 tsp red cayenne pepper 
  • 2 sprigs curry leaves
  • Salt to taste
  • ¼ cup water 
  • Oil for deep frying 
  • 1 lime
  • 2 green chilies, finely chopped
  • 3 tbsp HB Magic Masala (see below)

HB Magic Masala

  • 100 ml vegetable oil 
  • 40 g garlic, finely chopped 
  • 30 g desiccated coconut 
  • 10 g deggi mirch chili powder
  • 4 g salt 

METHOD

To make HB Magic Masala:

  1. Heat oil in a frying pan and brown the garlic until crispy. Set aside on paper towel.
  2. Heat a clean frying pan, add coconut and toast slowly until light golden.
  3. Combine garlic, coconut, salt and chili powder and grind using a mortar and pestle.
  4. Store in kitchen paper in an airtight container for later use.

To make Bombay Prawns:

  1. Wash the prawns and drain them completely.
  2. Marinate the prawns with chopped curry leaves, half of cayenne powder, a dash of lime juice and set aside.
  3. Combine rice flour, corn flour, garam masala, salt, green chilies, remaining cayenne powder and ginger garlic paste to make a batter.
  4. Add water to the batter.
  5. Dredge the prawns in the batter and deep fry in hot oil until golden.
  6. Set aside to drain on paper towel.
  7. Serve hot, sprinkled with HB Magic Masala powder and lime wedge.

Northern Italian pizza arrives in Kensington Market

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Pizzeria Da Mario

Kensington Market has a new source for authentic Italian pizza with the recent opening of Pizzeria Da Mario. Co-owner Matt Long, who’s originally from Italy’s Friuli region, runs the pizzeria along with his brother and parents. Although this is their first restaurant in Canada, Long says the family previously owned a pair of restaurants and two pizza shops back in Italy.

Pizzeria Da Mario specializes in Northern Italian-style pizza, which is cooked in a Moretti pizza oven imported from Italy. Unlike the Neapolitan-influenced pizzas popular in Toronto, which are typically served individually as whole pies, Pizzeria Da Mario’s pizza is better compared to classic takeout pizza  but with more sophisticated toppings. Pies come in 12-inch or 16-inch sizes and are designed to be enjoyed by the slice. Rather than traditional pepperoni, for example, the restaurant’s Salamino pie is topped with higher-quality sweet salami. 

The restaurant’s signature pie is its namesake, the Da Mario, which is topped with multi-coloured cherry tomatoes, tomato sauce, sweet salami, pancetta, and a trio of mozzarella, ricotta, and grana padano cheeses. They also offer custom-topped pizzas and calzones.

 

 

The restaurant mainly sources its local ingredients from Pristine Fine Foods and Kensington neighbourhood grocer August Fruit Market, where Long says the family picks up fresh veggies daily. Long adds that the menu always features at least two vegetarian pies, which rotate frequently based on the produce available. 

When dine-in reopens, Pizzeria Da Mario will offer seating in its bright, modern interior. Long says the restaurant has barstool seating along the front counter for diners grabbing a slice, as well as a small dining area that will be able to accommodate five tables. He adds that the restaurant is waiting on its liquor licence, and hopes to begin offering beer and wine by the summer. 

Pizzeria Da Mario is currently open for pick-up, as well as delivery via Uber Eats and SkipTheDishes. 

The Raptors Superfan on watching the team from afar and why this is Chris Boucher’s time to shine

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superfan nav bhatia
Dominik Magdziak Photography/WireImage

You’ve attended every home game of the team. How hard has it been?

To not cheer on the players and pick on the opposing players and pick on the opposing coaches and argue with the referees, and, you know, talking to my coaches in person and talking to my players and encouraging them is difficult. But what we are going through right now in this world, you have to bear it, you have to, you know. You have to play with the cards you are dealt. I understand the situation. I was asked to go to Tampa Bay, but I don’t want to take any chances for the players or my sake. I’m going to just watch and cheer for my team on the television just like every other fan.

Do you have a routine at home on game nights?

I prepare myself before the game, you know, so that I’m ready to watch. I wear a particular shirt, and then I watch the game on a nice big television. And I have a cup of tea, and that’s what I do.

Is the team starting to take steps in the right direction?

When players like [Serge] Ibaka and Marc [Gasol] go away, you know, it’s going to happen. They haven’t jelled yet. I think it’s still going to take them another five, six games in order to figure it out. But I think they’re moving in the right direction right now.

Has the emergence of Chris Boucher been the best story so far this year?

I always knew that he’s very athletic. And I always used to tell him to gain some weight and all that. He used to be very frustrated sitting on the bench, you know, and I used to say, “Your time is going to come to shine, your time is going to come to prove yourself.” So here’s his time right now to prove he deserves to be on the floor.

How did you make it to every home game since the beginning?

I came to this country in 1984. For the first 10 or 11 years, you know, that time was to settle down, get acclimatized and become comfortable. And when I was comfortable — I had a nice job and all that — I had no hobby. I’m a boring guy with nothing other than work, work, work seven days a week. So when the Raptors came, I decided to try it with two tickets. I could only afford two at the time. And I said, “I’m going to try it for a season.” And on the very first day, I fell in love.

When did you become the Superfan?

Isaiah Thomas. Isaiah was the guy who was in charge and who is guilty of making me the Superfan in the 1999 season. When we were playing at Skydome, he one day called me in the middle of the court and said, “Look,” and he gave me a jersey saying Superfan, one with a dinosaur on it. He gave me the jersey and said, “Look Superfan, you are going to be the face of the Raptors’ fans.”

Who is your all-time fave Raptor?

Vince Carter is my favourite. And the reason is not because he’s the best dunker and all that. One is that he brought Canada into the world, the world map of basketball. And secondly, what he did with the kids.

You also had an anniversary recently. How many years has it been?

Well, I’ve been stuck for 38 years.

Is your wife a big Raptors fan, or is that your time?

It’s just me. You know, she enjoys basketball but is not as crazy as I am. You know, more than 30 years ago, I had an arranged marriage kind of a thing. And, you know, we were given 15 minutes each to sort of meet and talk to each other. And then we decided, and it has worked out really well. She’s an amazing woman. I say that I’m stuck with her. But I’m glad that she’s the one I’m stuck with.

What is the secret to your success as a couple?

I stay away from her. No, we’re both understanding, we both have the same passion. We want to help out this country that has been amazing to us.

What are you most looking forward to when this pandemic is behind us?

I just want to be back in that arena, talk to the fans. Talk to the players. And, you know, talk to the referees, talk to everybody and inspire the fans. You know, I always take my championship ring there. I can’t wait for that to happen again. And to be cheering and getting back to normal. I’m a hugger by nature. And I’m just waiting, waiting for when I can hug everybody at that time.

Cat and Nat on why they are OOSTC and why it’s OK

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cat and nat mommy drinks

Through their viral #MomTruths videos, local moms Cat & Nat tackle motherhood with wit and wisdom. Find them at catandnat.ca.


We have come to realize that there is a new diagnosis that a lot of moms are having and it’s called OOSTC. What does it stand for? Out of sh*#% to care. Here are the symptoms.

You wake up and you look at your clothes — real clothes — and you think to yourself, “I remember you, but I am out of sh*#% to care. I’m putting on the same clothes I’ve been wearing for months that are lying on my floor.”

The sound of your children’s voices literally make your brain rattle so much that you want to pull your bed sheets over your head and wait until the pandemic is over — it’s OK, this is just another symptom of being out of sh*#% to care.

You start your day thinking, “I’m going to make a home cooked meal today,” and then by the time 4 p.m. rolls around your mindset changes to, “I am just going to order another meal in.” You know your children are going to complain about the meal because you’ve ordered in so much lately, but you’re just out of sh*#% to care.

Before COVID hit, I used to think to myself, “I want my kids to really have a great relationship and respect each other.” Now I’m out of sh*#% to care. I don’t care that she hit you, and I definitely don’t care that you hate each other. Now I tell them, “Go make friends, you don’t need family!” Why? Because I’m out of sh*#% to care.

When they were first virtual learning back in the spring, I would encourage them to go outside. “You need to get fresh air,” I would tell them. “You need to spend hours outside.” Now they just complain about how there’s nothing to do and they don’t want to go outside, and my response? “Alright, that’s fine.” Because I’m out of sh*#% to care.

There was a time when I would say, “You can’t have chocolate for breakfast,” or “Crackers are not a meal.” Now they are.

Did we used to care? Of course we used to care, we definitely cared before. This is a new thing. Now we have OOSTC.

There will be a cure. We will come out of this. It won’t need heavy medication, but it will need heavy fun, and that fun will be had. That is a guarantee.

If you also have OOSTC, this is your prescription: Do not feel bad and do not feel guilty for not giving a sh*# about much anymore. This is a natural side effect of a global pandemic.

And when we get our vaccine and our lives back, we will get all our sh*#% to care back too.

The best dessert delivery in Toronto

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dessert delivery toronto

Dessert delivery in Toronto offers the chance for a bit of indulgent relief during a time when it seems like such opportunities are becoming few and far between. If you’re craving some sugar during self-isolation there are now plenty of options for you to get your sweet fix delivered right to your door.

From ice cream to donuts and cakes, there are plenty of options for whatever your sweet tooth is in the mood for.

 

Bloomer’s Bakery

 

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Get Bloomer’s fun handcrafted vegan donuts and treats delivered right to your door. They launched a new Strawberry Shortcake donut for Valentines Day that is glazed in strawberry, has a dollop of cream and some oat crumble to top it off. Right now you can choose from some several of their flavours, the most creative flavours include elderberry hibiscus and rose pistachio.

 

Knockout

 

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This neighbourhood gem has all the fun and out-of-the-ordinary ice cream flavours  in 12 oz. pints. Choose from any of their homemade options including Black Sesame, Matcha Oreo, Ube, or Cinnamon Toast Crunch.

 

Glory Hole Donuts

 

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These fluffy donuts come in all magnificent flavours including Caramel Apple Cheesecake with a dulce drizzle, Ferrero Rocher with Nutella, or London Fog, among many others. Add a mocha or vanilla cold brew coffee to your order for a caffeine kick. For all the Aries babies, they’ve got you covered with an array of delicious cakes.

 

Bake Code

 

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This Euro-Asian bakery and cafe has a “Grab-and-Go” croissant or bread box. Inside you’ll find a salted egg yolk croissant, charcoal matcha custard croissant, charcoal chatime roasted milk tea croissant, hazelnut chocolate croissant, and more!

 

Cops Coffee & Doughnuts

Try these mouthwatering mini donuts that come in four delicious flavours: handmade glazed, cinnamon sugar and OG sour cream and their weekly surprise flavour. This week is the London Fog & Rose. They come in small pink pizza boxes and you can get them in packs of 12, 18, 36 or more.

 

 

The Night Baker

 

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The Night Baker is bringing back the limited red velvet cookie which will be available until Valentines Day. They also have a gooey Choco Oats cookie with Beglian chocolate, cinnamon, and oatmeal that will melt in your mouth. Each cookie is vacuum sealed to stay fresh for days.

 

Bunner’s Bakeshop

 

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Now you can get some of the best vegan cinnamon buns in the city delivered right to your door. They also sell several combo boxes of a variety of desserts to delight your sweet tooth.

 

Circles + Squares 

 

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This wholesaler is offering delivery every day between 10 a.m. and 5 p.m. with plenty to choose from. The baked goods include fudge brownies, pecan squares, honey date squares, sea salt caramel brownies or lemon squares. You can also choose from a variety of tea cakes and banana bread.

 

Little Pebbles

 

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This charming bake shop sells the cutest little treats, hence the name. Try the Sakura macaron for cherry blossom season, or one of their many other tasty treats.

 

Tom’s Dairy Freeze

 

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Enjoy Tom’s Dairy Freeze right from your couch. The popular ice cream joint is offering a menu with 10 of their most popular flavours in 1L tubs. You can choose any two tube flavours, cones, and toppings for a special price and experience the Tom’s Dairy Freeze experience at home.

The popular CaféTO streetside patio program to be expanded this year

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CafeTO patio
A curbside patio at Little Sister

Toronto Mayor John Tory has endorsed a new plan to expand the CaféTO program in 2021. The new project will include easier ways for hospitality owners to register for the program and increase public parklet spaces and safety measures. The new plan also aims to make the application approval for setting up CaféTO installations faster.

The goal is to help restaurant and bar owners open outdoor spaces as soon as spring weather permits. The report indicates that the first CaféTO lane closures could be underway by May 2021. The city plans to work with bar and restaurant owners and Business Improvement Areas (BIA) to ensure that the new plan works for all involved.

Last year, more than 800 restaurants and bars participated in the CaféTO program resulting in more than 9,600 metres of traffic lanes converted into outdoor dining spaces. The new proposal also includes plans for the CurbTO program (temporary pick-up parking zones and pedestrian zones).

“The CaféTO program was a popular and successful quick-start COVID-19 response program that helped local businesses stay in business, helped protect jobs, and improved the quality of life in our city for residents,” said Tory, in a press release. “We heard from hundreds of operators and residents, and the overwhelming response was that operators who set up curb lane cafés, as well as those who dined in them, want them back this summer. Keeping CaféTO and making it better is the right thing to do.”

According to the release, the new plan will cost the city $987,000 in consulting fees to develop traffic plans, review lane closures, procurement of equipment needed for lane closures and public seating, traffic analysis, and hiring additional city staff to oversee the program.

In a recent survey that included 2,800 hospitality owner respondents, 90 per cent wanted to see the CaféTO project’s continuation in 2021, and 66 per cent of respondents said that business would not have been sustainable in 2020 without the program.

The new report will be discussed at a meeting of the City of Toronto’s executive committee on Jan. 27.

Local designer Sandy Gill on launching her first streetwear line

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sandy gill
Sandy Gill (right) and her dad wearing items from the Tuff Banditz collection

Sandy Gill, who you might know as TheSandyLion, burst onto Toronto’s fashion scene through a robust online following. She then built a career as a stylist before dabbling in the design world. First she created the Sandy Suit, which was worn on the Oscar stage last year by actor Utkarsh Ambudkar, and now she has launched her first streetwear line, Tuff Bandit.

Gill has a keen eye for fashion — from putting together outfits that pop to sharing tips for using clothing and accessories to boost confidence. Her foray into fashion started early, using style as a form of self-expression as well as a way to feel better about herself.

“I have always been interested in fashion. It helped me feel confident and comfortable in school. It was my comfort blanket and how I expressed myself,” she says.

Prior to focusing on fashion, she pursued teaching and continues to do so, currently teaching Grades 2 and 3 online. Eventually, she started exploring fashion as a side hustle.

“I used Instagram to share fashion ideas, and the following grew over the years. I found new ways to share my work and my story and began to dress notable people,” she explains. “Nothing was preplanned I just wanted to help people.”

Gill adds that fashion is a great way to express who you are.

“It works like a business card — people get a vibe about who you are based on how you dress.”

sandy gill

In addition to her work as a stylist and educator, Gill has created Tuff Bandit, a fashion line inspired by growing up as a child of immigrants.

“I’m a first generation Canadian, and that’s the story that so many people can relate to. Knowing that my parents literally gave up everything to come to Canada and seeing their daily hustle to give us that opportunity, I wanted to honour that with this collection,” says Gill.

The streetwear collection is very fitting for the times as well.

“Athleisure is the wave right now, especially because of the pandemic, and I wanted to fill that space in a way to give back to the community,” she explains.

In terms of the giving back part, Gill adds that all of the proceeds from the collection are being donated to the farmers’ protests that have been ongoing in India.

“My parents were farmers in India, and at the end of the day the situation there affects everyone because without farmers we don’t have food. Basically, with this line I wanted to be able to physically give back,” says Gill.

She says reception to Tuff Bandit has been positive so far.

“I had no exceptions but it’s going great. As a designer, once you put something out, it’s out there. Getting it out there was the emotional part, but now it’s out, and I’m happy that people are believing in it.”

New condo development could be coming to the site of historic diner

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avenue diner- exterior

One of Toronto’s oldest diners faces an uncertain future thanks to a proposed new condo development in the early planning stages in the Yorkville neighbourhood. 

According to a statement released today, Greybrook Realty Partners Inc. has acquired five properties located at 148, 152, 156 Avenue Road, 224 and 234 Davenport Avenue. 

The parcel of land at the northwest corner of Avenue and Davenport appears to include the Avenue Diner, located at 222 Davenport Ave., raising concerns that it could become part of the development.

Opened in 1944, the retro diner is a neighbourhood mainstay known for its all-day breakfast and lunch. Over the years, it has reportedly hosted celebrities like Robert DeNiro, Meryl Streep, Mike Myers and Eugene Levy — many of whom have contributed autographed photos that are displayed on the walls.

“It’s going to be a little while before it goes up,” says Avenue Diner owner Louis Klasios. “We haven’t discussed anything yet.”

 

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Greybrook Realty will partner with Tribute Communities to develop the parcel of land into a high-rise condominium residence with more than 380 units. 

The new condo will feature “more than 6,000 square feet of commercial space” and 29 storeys, according to the statement. “Residential development sites such as this site have become much harder to find in the City of Toronto, particularly in the best neighbourhoods in the City,” said Peter Politis, CEO of Greybrook Realty Partners, in the statement. 

“With the federal government’s planned increase in immigration over the next three years, Toronto will need new housing to support the growing population and transit-oriented developments such as this site will be in high demand.”

One of Toronto’s top pizzerias is getting another location

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pizzeria libretto

Pizzeria Libretto is gearing up to open its fifth Toronto location at 3011 Dundas St. W. in the Junction. The new location will deliver the same simple, delicious Italian fare the brand is known for, including beautifully charred Neapolitan pies.

Although the menu will mirror that of Libretto’s other outposts, Libretto Restaurant Group president Max Rimaldi says the new Junction location will feature distinctive decor that pays homage to its surrounding neighbourhood.

“I love restaurant design so whenever we build a new Libretto, we try not to do a cookie-cutter approach,” he says. “Our Ossington location was built 13 years ago when Ossington was still very artsy and super cheap. The Junction reminds me a lot of Ossington many years ago.”

The Junction location is one of several new spaces the restaurant group had acquired prior to the pandemic, including another spot at Yonge and Sheppard. Rimaldi says that Libretto’s other planned openings are on pause as a result of the ongoing lockdowns. “We can’t even start construction there [Yonge and Sheppard] given the current restrictions,” he says.

pizzeria libretto

In addition to offering takeout, Pizzeria Libretto has pivoted amid the pandemic to selling frozen pizzas that can be made at home. Rimaldi says his team first had the idea to sell frozen pizzas more than six years ago, but they didn’t have the resources needed to execute the plan until last year.

“It never made business sense to launch that program, but the pandemic has fast-forwarded a lot of things,” says Rimaldi. “We had restaurants sitting empty with no customers, and staff sitting at home, so that was the first thing we did when we reopened back in April.”

The frozen pizzas are now carried by numerous Toronto grocers including Pusateri’s and O&B Grocery, the latter of which Libretto has also partnered with for a winter pop-up in the O&B Bayview Village space.

The Junction Pizzeria Libretto is tentatively slated to open on Feb. 1.

“I really liked the area a lot,” says Rimaldi. “My partner chef Rocco [Agostino] lives in the area, so he’s super pumped about it as well. It’s a little extra special for us because it feels like that original Ossington vibe.”

A much-loved Toronto food shop is opening a new location

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Beloved Toronto grocer Summerhill Market is set to soon open its fourth location at 484 Eglinton Ave. W., in the Forest Hill neighbourhood. Company president Brad McMullen says the new outpost, which takes over the former home of Edo restaurant, has been in the works for over a year and the building has been given a top-to-bottom makeover.

Once completed, the new grocery store will span across two storeys. Full details about the new location are still under wraps but like Summerhill Market’s other locations across Toronto, McMullen says the Forest Hill store will feature a full selection of house-made prepared foods and grocery essentials, as well as a meat counter for prime cuts.

 

 

McMullen adds that construction on the new store should be wrapping up within the next two weeks and the Summerhill Market team is currently aiming for a March opening. However as with almost everything amid the pandemic, McMullen says the lockdown could delay the projected timeline.

The first Summerhill Market was founded by Frank McMullen in Rosedale in 1954. The market now has additional locations in Sherwood and the Annex, as well as a floral boutique on Mount Pleasant Road. The three market locations are currently open for in-store shopping and online ordering. Delivery is offered for online orders, with curbside pick-up also available at the Rosedale location.

Keep an eye on Summerhill Market’s website and Instagram for further updates on the opening date for the Forest Hill location.