Although 2020 was not a great year when it comes to culture, artists did what they always do. They created, and in so doing helped us to deal with life in a quarantine without access to live music, theatre, or our beloved festivals. Here are the top 5 arts stories of 2020.
Toronto’s favourite festival of books, Word on the Street, like most arts festivals, was online for 2020, but that didn’t stop our readers from taking the opportunity to check out all the top local authors on hand for the event. Long live books!
In a city desperate for a return to live music, the very novel experiment at Queen West’s Tonight Bar was a hit. The system was set up to broadcast a live performance from an enclosed booth in the empty restaurant to those seated at socially distanced tables on the patio.
Eric Bauza is a voice actor from Toronto’s Scarborough neighbourhood and when he was named the new voice of Bugs Bunny, he hit the pinnacle of his craft. Our readers thought it was pretty cool, too.
As a way to cope with the pandemic, we compiled a playlist of songs by asking some of our favourite Toronto musicians to chip in with songs that matter to them. It’s still online at YouTube.
It’s not every day a filmmaker who specializes in the creepier side of life gets to release a movie in a pandemic, but that’s just what Toronto’s Bruce McDonald did with his latest work Dreamland. Our Q&A with the director helped shine a light on this surreal work.
With multiple city-wide lockdowns keeping us inside and our favourite restaurant dining rooms temporarily shuttered throughout much of 2020, many Torontonians found themselves cooking at home more often than ever this year. We aimed to make the transition a little easier for restaurant lovers by sharing recipes developed by some of Toronto’s top chefs and restaurants.
With many of us turning to comfort food to soothe our souls during this troubling year, chef Nick Liu’s fried Cambodian-style chicken wings were exactly the ticket. These crispy wings are served with a delicious dipping sauce made from lemon and lime juices, as well as fish sauce.
This spicy, comforting soup from El Rey chef Rodrigo Aguilar is topped with tortilla strips for a little crunch. Enjoy it as a starter or side dish to accompany a Mexican-influenced dinner, or top the soup with some pulled chicken to savour it as a complete meal on its own.
Even a pandemic couldn’t disrupt the ever-growing trend towards vegan and vegetarian dining. Planta chef David Lee helped us make the most of the summer barbecue season with a trio of vegan recipes for BBQ cauliflower with tahini dressing; fried rice and banana leaf; and smoked peppers with lemon shallot vinaigrette (they might even be worth firing up the barbecue to make over the winter).
Although Montecito sadly closed its doors for good in November 2020, a piece of the restaurant’s California-influenced cuisine lives on in this fresh, flavourful recipe for chicken with salsa verde from then-executive chef Guillermo Herbertson.
Doused in butterscotch sauce plus optional toppings of ice cream, gelato or whipped cream, chef Chris Locke’s sticky toffee pudding delivers the kind of sweet, simple pleasure that helped many of us make it through this difficult year.
On December 31st, don’t just sit there alone in your living room wearing sweatpants. Add some pomp to your New Year’s celebrations: Don your fanciest joggers and raise a glass to what was, possibly, one of the worst years on record. Here are seven New Year’s Eve cocktail kits that’ll help you forget the blur that was 2020.
Minami’s Chikara Cheers
“This cocktail nods to our strength for surviving 2020,” says Nick Meyer, Minami’s head bartender. “Yuzu symbolizes resilience as it can weather the harshness of winters and chikara means ‘strength.’” The drink’s low alcohol content and coconut water base mean that you’ll wake up feeling refreshed on New Year’s Day. Each kit comes with Tsukasa-Botan Yamayuzu Nashi Yuzushu (a yuzu sake), Fever Tree Soda and O.N.E. coconut water, as well as four dehydrated pineapple wheels for garnish. $65; available for pickup at Minami Toronto by direct order via phone 416-519-9182 or email [email protected]
Project Gigglewater’s 2020 Sabbatical
You likely won’t be able to hop on a plane to somewhere warm for at least another few months, but you can assuage your sadness with a few sips of this potent tropical potion. This mix of Appleton VX Rum, lime, falernum and coconut water tastes like what walking on a beach feels like. $65; order online at projectgigglewater.com
Civil Liberties’ NYE Box
This Bloor West speakeasy, known for their creative quaffs, has got your evening covered. Of course, Civil Liberties‘ NYE box comes with a bottle of champagne (the real French stuff) to pop during the countdown. But what will really add some zest to your evening festivities are the two mystery cocktails. Sip and guess what drink you’ve been dealt: Maybe it’s a classic, like a negroni or an old fashioned. Or, maybe it’s one of their in-house creations like Payday Blues. $150; order online at civillibertiesbar.com
Lobby’s Rosebae
Who needs rose-coloured glasses when you’re sipping on this pink-hued bracer from Lobby? As you watch the ball drop, just remember that each second that passes is one moment closer to the day we’re all vaccinated. But, for now, make the wait ever more pleasant with another sip of this tart-yet-cheery blend of vodka, cranberry juice and lemon-rosemary simple syrup. Note: Don’t get sticker shock on this one, this $135 kit comes with two (literal) glasses and makes about a dozen drinks; order online at lobbymrkt.ca
Is it just us, or did the headlines this year seem like they were plucked from a Black Mirror script? Lean into the absurdity with this glibly christened drink from Grey Tiger, which marries Sombra Joven mezcal, rye, black cherry-infused baijiu and orange vermouth blend with some, appropriately, bitter coffee liqueur. $28; order online at greytiger.myshopify.com
Patois’ Rum Punch Cocktail
Feel like punching 2020 in the face? Well, this doesn’t exactly sate that urge. However, this rum-based tropical punch from Patois will sneak up on you. And, after a few too many, it’ll be lights out — for you. But hey, a deep dreamless sleep isn’t the worst way to say a final goodnight to 2020. $38; order online at patoistoronto.com
GreenPort’s High Tropics
For those who prefer a green buzz over a boozy one, Vivianne Wilson — Canada’s first and only black female owner-operator of a licensed retail cannabis store — has created a tropical, cannabis cocktail that’s sure to add some oomph to your evening. Her recipe for this potent potion calls for Everie’s Dragon Fruit Watermelon Sparkling Beverage, Aurora’s THC Citrus shot, some diced THC-laced, berry-flavoured gummies and ginger ale. Due to red tape, Wilson can’t sell this as a kit, but you can put your own bundle together at greenport.store.
It’s abundantly clear that we’re going to be spending a lot of time at home indoors this winter, so it’s the ideal time to optimize your house to keep you comfortable and happy throughout the long season to come. A few simple options to consider can make a big difference to how you inhabit and enjoy your space.
Air Quality
Your home’s air quality should be top of mind each winter, and this year you may want to amp up your efforts. Portable HEPA air purifiers or sanitizers can help filter the air in a specific room or area. Combined with other prevention methods, you may be able to reduce the level of some airborne viruses and other particles in your home.
Of course, your central furnace HVAC filters also filter air throughout your house, reducing many indoor pollutants. Change out or clean your air filters regularly, especially in the winter.
Additionally, ensure your humidifier is working properly, so the air indoors isn’t too dry. Have kids? Adding a cute, personal humidifier to your kids’ bedrooms may also help prevent nosebleeds and ease dry coughs.
Roman shades can include liners for added insulation. Photo: Zebra Blinds
Let in the Light
Make the most of winter’s sunny days by focussing on your windows. You can let the light in to brighten your space while also keeping them insulated with smart products that can do both!
One example of beauty and function is cellular shades, like those from Canadian owned Zebra blinds.Cellular shades have a honeycomb shape that makes them especially good for insulation and reducing heat transfer.
Roman shades are another great option, which have a thicker drapery-style material and can have added liners included for better insulation.
Regardless of the style of window covering you choose, a modern upgrade to include in your home design is the smart use of motorization. Convenient and useful in all seasons because they can be automated to adjust in sync with other smart devices, but are also especially helpful during the winter. You can opt to close the blinds or shades in a room when it’s not in use, schedule the shades to open according to the position of the sun to let as much light and heat in as possible, and adjust according to the temperature of the room — all great ways to be more efficient with energy savings.
You’ll want to stop the drafts that may be coming from your doors, windows, or even fireplace. Quick fixes like a cute door draft stopper, or new weatherstripping can help. You could consider a portico curtain, like your favourite restaurants use, to block chilly air coming in when you open the front door.
Often, winter decor includes the seasonal addition of throw blankets and area rugs to make a room more comfortable in cold weather. But don’t forget that by swapping out your regular translucent sheers for heavier fabrics, you can bring that cozy feel to your window decor. You can creatively combine your treatments, adding both window shades and curtains for added dimension, texture, and colour to give your rooms more warmth.
Space and Storage
You don’t have to be a bookworm to understand how a bookcase can make any room look clean and neat by offering ample new space to sort your stuff including artwork, small collections, favourite objects, plants, record albums, and yes, even books.
A favourite choice for family and living rooms, storage ottomans are a great way to stash extra blankets, dog toys, and anything else that takes up space but doesn’t need to be on display everyday. And you can put your feet up knowing your home is looking its best.
OUR JUDGES Claudio Aprile, Suzanne Barr, Stuart Cameron, Ryan Campbell, Anna Chen, Adrian Forte, Julie Marteleira, Mark McEwan, Nuit Regular, Anthony Rose, Ruth Tal and Janet Zuccarini
It would be an understatement to say 2020 has been an uncertain year for restaurants — one that saw far fewer openings than the norm and an unfortunate number of permanent closings. With that in mind, we decided to do our annual best new restaurants list a little differently this year. Since we’ll all be eating in our homes for the foreseeable future, we asked some of Toronto’s most notable chefs and restauranteurs to share their favourite new spots for takeout. From piled-high fried chicken sandwiches to elegant sushi spreads, these are Toronto’s top takeout restaurants for 2020.
CHEF ADRIAN FORTE, YAWD: “This place is extremely special because of the bold flavours of pizzas along with the unique selections of toppings.”
POST CITY’S TAKE: After a successful run of pop-ups in summer 2020, Saints Island Pies is serving its Filipino-inspired pizzas out of a permanent space in the former Wallflower restaurant. The “island pies” at Saints have a thick crust and crispy edges, similar to Detroit-style pizza. The pies’ texture and flavour profile, however, is unique, thanks to a rice flour dough and a signature sauce made with chili, garlic, lemongrass and roasted onions. The pizzas are topped with Filipino-influenced ingredients, often riffing on traditional pizza toppings. The Bespren longganisa, for example, is loosely inspired by a classic sausage pizza, but instead, it’s layered with sweet garlicky longganisa sausage, roasted onions and a fried egg. Sides, too, play homage to the owners’ Filipino heritage. Roasted brussels sprouts are tossed in fish sauce caramel, and the caesar salad is finished with crumbled chicharron. Pies come in small and large sizes and can be paired with a selection of Canadian beers and wines available. 1665 Dundas St. W.
CHEF NUIT REGULAR, KIIN & PAI: “I’ve been craving a lot of comfort food during the pandemic, so Joybird Fried Chicken hits the spot for me.”
POST CITY’S TAKE: Known for their Taiwanese, Southern-style, dark meat fried chicken, Joybird Fried Chicken and chef Trevor Lui are breaking down barriers across the Toronto food scene. This year, Lui and his sister founded Quell, a unique talent agency that seeks to partner talented BIPOC chefs, drink experts, mixologists and lifestyle influencers with small businesses and corporate partners. Lui is keeping things fresh during a difficult time for the food industry, adding vegan and gluten-free options, as well as Uber Eats BOGO offers and Lockdown Party Boxes. The must-tries: the JoyBirdie chicken cutlet burger, meatless farm vegan bao burger, durty fries, and kung pao cauliflower (don’t forget your Joysauce). While you’re buying your meal kit, you can also pre-order a copy of Lui’s forthcoming debut cookbook, The Double Happiness. 28 Bathurst St.
CHEF CLAUDIO APRILE, MASTERCHEF CANADA:“Spaccio has become my weekly grocer. Once you walk in, you’re hit with the aroma of baked bread, espresso and of course the bombolonis.”
POST CITY’S TAKE:Spaccio, Terroni and Sud Forno’s 16,000-square-foot commissary and café opened in early March, just weeks ahead of Toronto’s first lockdown. Spaccio functions as a central kitchen for the Terroni empire, producing fresh pasta, sauce, pastries, salumi, formaggi, sweets and other homemade items for its restaurants across the city. The wide-ranging takeout program features everything from Terroni branded grocery items to fully prepared Italian meals. You can stock up on fresh bread, which is made using grain and flour imported from a family-run mill in Italy, as well as baked goods and pastries. Spaccio has meal kits for making pizza and pasta, heat-at-home meals like eggplant parmigiana, plus traditional takeout dishes that run the gamut from beet salads and sandwiches to burgers and grilled octopus. Like any Italian restaurant worth its salt, Spaccio also has a vast selection of wines and recently started hosting monthly virtual wine tastings with Italian producers. 22 Sackville St.
JANET ZUCCARINI, GUSTO 54 GROUP:“I’ve discovered all sorts of goodies including their house-made walnut honey. A new kid on the Ossington block to keep your eye on.”
POST CITY’S TAKE: With the proclamation “Restaurants are dead. Long live the restaurant,” Ian McGrenaghan and Colin Tooke, the owners of Parkdale’s Grand Electric, debuted their newest venture: Manita, a café, grocer and bar. Designed as a community hub for meals, snacks, drinks and shopping for curated ingredients, Manita has pivoted to takeout and delivery for their house-made food and pickup for grocery items. If you’re stopping by, we recommend the Manita brand walnut honey (if you can snag it), Portuguese Lata tinned seafood (choose from sardines, codfish, squid or octopus) or Manita Chili Crunch. The restaurant is open 9 a.m. to 6 p.m. Sunday through Thursday and 9 a.m. to 7 p.m. Friday and Saturday. In the morning, get the classic breakfast sandwich with a fried egg, mahon cheese, braised kale and bacon on a house-made English muffin. For lunch, grab the smoked salmon baguette, with the baguette courtesy of Blackbird Baking Co. These simple, Mediterranean-inspired ingredients have kept Manita bustling with a mix of the owners’ regulars and new local devotees. 210 Ossington Ave.
CHEF JULIE MARTELEIRA, LEÑA:“I ordered the neighbourhood meal and absolutely loved it. They also have a great little bottle shop with a really nice selection.”
POST CITY’S TAKE: Although 2020 wasn’t an auspicious year to open a new restaurant, we’re glad to see the return of executive chef Basilio Pesce after Porzia’s surprise closure in 2015. Osteria Rialto pays tribute to Pesce’s southern Italian heritage with a blend of Ligurian, Emilian, Tuscan and Roman flavours. The recently revamped Neighbourhood Meal is a five-course feast available Wednesday to Saturday (pre-orders only). With a new meal each week and an optional wine pairing, plus a fully stocked bottle shop, Pesce is elevating lockdown takeout. A typical degustazione opens with house-made focaccia, followed by arancini milanese with braised veal shank, baby gem with bufala mozzarella, tagliatelle pomodoro and roasted veal and finishes with a chocolate torta. While you’re picking up your meal, check out the cocktail kits, which are made and bottled on site. The Fireside Chat, for example, features Lot 40 rye, cardamon amaro and sweet vermouth. 1006a Bloor St. W.
CHEF STUART CAMERON, AZHAR:“Bernhardts has been a staple in my lunchtime rotation. You can’t go wrong with anything you order.”
POST CITY’S TAKE: Following a year of critical acclaim for their French restaurant Dreyfus, Zachary Kolomeir and Carmelina Imola are topping “best of” lists once again with a new concept focused on homey, locally driven fare. The menu at Taverne Bernhardts centres on Ontario-raised rotisserie chickens, which are roasted to crispy-skinned perfection and served with fries, house-made gravy, coleslaw and Brodflour buns. To pair with the chicken, Taverne Bernhardts offers a rotating array of veggie small plates, many of which feature produce sourced from chef Matty Matheson’s Blue Goose Farm. Co-owner Dan Dooreck, formerly of La Banane, is behind the wine program that, like the one at Dreyfus, emphasizes organic and biodynamic bottles from small producers. The name Taverne Bernhardts is another nod to the Dreyfus Affair, a 19th-century political scandal that inspired their first restaurant. Sarah Bernhardt was a well-known French actress and a supporter of exonerating the accused officer in the affair. 202 Dovercourt Rd.
CHEF RYAN CAMPBELL, IL COVO:“Insane savoury meat pies are their newest addition — they are top-notch. Everything on their menu is perfect.”
POST CITY’S TAKE: Canadian hospitality giant Oliver & Bonacini teamed up with Big Rock Brewery to deliver this uniquely Canadian take on traditional pub fare. Liberty Commons has been pulling out all the stops to translate its modern farm-to-table experience to takeout for the first time. Chef de cuisine Ryan Lister marries his British fine dining experience with the laid-back comforts of familiar favourites, resulting in a hybrid of traditional wings, burgers and fries with locally grown salads and vegetarian-friendly variants. The pie shop allows dinners to stock up on frozen individual or family-sized rolls, pasties and sweet and savoury pies. Our ideal socially distanced dinner: the Sunday Roast, a weekly special featuring wood-fired Alberta strip loin, Yorkshire pudding, “me nan’s roasted potatoes,” root vegetables and “proper pan” gravy. Pair it with the wide selection of Big Rock tall cans, six and 12 packs or growlers available through Liberty Commons’s online beer shop. 42 Liberty St.
CHEF SUZANNE BARR, AUTHOR OF HOMECOMING:“Their takeout makes eating at home feel a little more civilized when I’m missing dining in.”
POST CITY’S TAKE: Combine our collective craving for comfort food with the challenges of transporting fancier fare for takeout, and it’s no wonder the 2020 restaurant landscape was dominated by burgers, pizza and fried chicken (not that we’re complaining). If you’re celebrating a special occasion, stuck in a takeout rut or in the mood to treat yourself, Minami is here to save the day with its exquisite platters of flame-seared sushi. The latest concept from Aburi Restaurants Canada, the hospitality group behind Miku, Aburi Hana and Tora, Minami’s menu of bentos, bowls and rectangular oshi sushi will feel familiar to fans of the brand. Minami branches out from its sister restaurants, however, with eclectic small plates that include meat-based dishes like the citrus-glazed charcoal aburi chicken with truffle kimizu, kurozu vinaigrette and radish. When dine-in resumes, Minami also has an exciting cocktail program locked and loaded. 225 King St. W.
CHEF ANTHONY ROSE, FET ZUN:“Some of the best fried chicken in town, made by the sweetest people around. I once ate a whole bird in one sitting.”
POST CITY’S TAKE:Ding-a-Wing is a pandemic pivot by Roncesvalles restaurant Tuk Tuk Canteen, a Cambodian eatery that first opened in 2018. Ding-a-Wing swaps out Tuk Tuk’s Southeast Asian–influenced small plates for an unfussy, takeout-friendly menu that sees fried chicken taking centre stage. Chef and co-owner Mike Tan says it’s a concept he’s wanted to bring to life for more than a decade. The restaurant’s name is a play on Chuck Berry’s innuendo-laden song “My Ding-a-Ling.” Ding-a-Wing’s fried chicken is brined with lemon, smoked paprika and thyme, dunked in buttermilk and deep-fried until it’s golden. The bone-in fried chicken, which is served with a honey dill sauce, comes in whole and half portions, with a choice of sides like cayenne-seasoned fries, potato salad or creamy slaw. Ding-a-Wing also offers boneless fried chicken and a fried chicken sandwich served on a Martin potato bun with slaw and pickles. 397 Roncesvalles Ave.
RUTH TAL, FRESH RESTAURANTS:“They are the fluffy, melt-in-your-mouth kind of doughnuts. The rose pistachio doughnut is my favourite.”
POST CITY’S TAKE: Like any satisfying dine-in meal, a takeout feast isn’t complete without a sweet finish. Fortunately, vegan bakery Bloomer’s continued its expansion across the city in 2020, opening a third location in Bayview Village in December. At its newest outpost, Bloomer’s continues to churn out handcrafted, vegan baked goods daily. The zucchini chocolate chip muffin has been a regular item on the menu since the bakery’s first location opened in 2014. Bloomer’s is particularly well known for its over-the-top doughnuts, which come in creative flavours, like rose pistachio and birthday cake, and tea blends like chai and matcha. They also do more traditional filled doughnuts, such as Boston cream and Canadian maple. The bakery also offers vegan cakes, as well as savoury baked items like focaccia and bagels. 2901 Bayview Ave.
CHEF MARK MCEWAN, THE MCEWAN GROUP: “They offer great quality deli meat. You can tell they care about what goes into the sandwiches.”
POST CITY’S TAKE:Lambo’s Deli has arrived to rescue us from sad sandwiches with its classic, deli-style hoagies. Owner Justin Leon has always had a soft spot for cured meats, thanks to his Italian roots. He was inspired by the addictively delicious deli sandwiches he encountered at bodegas on trips to New York City, feeling it was a lunch hour fixture that Toronto lacked. Fresh, simple ingredients set Lambo’s sandwiches apart from run-of-the-mill packed lunches, as do the house-made ingredients, like pickles, black olive tapenade and pesto. Lambo’s fresh bread arrives daily from the Drake Commissary, and veggies are roasted on site, and meats and cheeses are sliced by hand at the shop. The menu includes classic cold cut sandwiches, like the Italian trio with capocollo, mortadella, prosciutto, fresh mozzarella, roasted red pepper, pickled red onion, arugula, pesto and Calabrian chili spread, as well as an Italian vegetable sandwich for non-meat eaters. 176 Bellwoods Ave.
CHEF ANNA CHEN, ALMA:“Jill is so talented, and her pastries are to die for. Her chocolate cake is so addictive and decadent.”
POST CITY’S TAKE:Barbershop Patisserie is a risk for industry veteran Jill Barber, who previously held positions as a pastry chef for the Paradise on Bloor Group and as the head of the pastry department at Blackbird Baking Co. Barber blends French pastry traditions with her English pub grub training. Barbershop’s menu features a mix of savoury and not-too sweet. Some highlights include the kumquat opera cake with sour cream kumquat mousse and poached pear and vanilla bean mascarpone cheesecake, as well as the newly debuted puff pastry sausage rolls, with house-mixed sausage and maple. Although her one-woman operation recently added a second set of hands in sous chef and meat/butchery connoisseur Emma Bristo-O’Connor, Barber is still operating her shop on a small scale until lockdown measures are lifted. An online shop is in the works. In the meantime, keep an eye on her Instagram (@barbershopatisserie) for your best bet at snagging some of these limited quantity home comforts. 859 College St.
NEIGHBOURHOOD FAVES
We round-up our top local takeout spots.
A burger from Alobar
YORKVILLE | Alobar’s posh takeout program focuses on multi-course meals available for pre-order. Alobar also offers à la carte dishes from Wednesday to Sunday via Uber Eats, including one of the neighbourhood’s best cheeseburgers (best paired with their crispy crinkle cut fries). 162 Cumberland St.
YONGE & EGLINTON | From the team behind Queen West Mexican bistro Fonda Lola, Clandestina offers a variety of approachable tacos, quesadillas and burritos. Tacos are served in corn tortillas. The “naked burrito” bowls see the burrito filling deconstructed and served on a bed of rice and beans. 2107 Yonge St.
LEASIDE | Darna Middle Eastern Kitchen specializes in homestyle Middle Eastern cuisine, including house-made taboon, a Levantine flatbread that’s baked over hot stones in a pizza oven. It’s lovely for dunking in traditional dips or garlicky shakshuka or pairing with grilled skewers. 1613 Bayview Ave.
BAYVIEW | Bring Kwan’s famed all-day dim sum home with its takeout menu. Like its dine-in offerings, Kwan’s to-go selection features a lengthy list of traditional dishes, including steamed or pan- and deep-fried options, congee, noodles, fried rice and an elaborate Peking Duck. 808 York Mills Rd.
NORTH YORK | A beloved takeout spot before the pandemic, the Copper Chimney is known for its authentic Indian dishes cooked on a coal tandoor. The pre-set Thali is a popular lunch option, while the jumbo prawns and whole or half chicken, both of which are marinated in tandoori spices and yogurt, are local faves. 2050 Avenue Rd.
THORNHILL | Brunch destination Ramona’s Kitchen is offering its Benedicts and omelettes to go. Opt for the indulgent Schnitzel Benedict, which features two pieces of chicken schnitzel topped with portobello mushrooms, Swiss cheese, poached eggs and hollandaise and a side of fries. 7355 Bayview Ave.
MOST ANTICIPATED OPENINGS
These are the restaurants we’re most excited to dine at in 2021.
Robin Goodfellow
VELA | The pandemic put a halt on this opening from mixologist Robin Goodfellow and Alo co-founder Amanda Bradley, which had been set to open last May. In previous interviews with Post City, Goodfellow has said the 4,000-square-foot restaurant will feature “lots of champagne.” 90 Portland St.
MATT’S SMOKEHOUSE | Matt’s Smokehouse is set to bring its BBQ eats to the Junction in February. The unfussy menu will include sandwiches, like smoked BBQ brisket, as well as classics like chicken wings and sausage. It’s poised to be one of Toronto’s best new BBQ restaurants to open in years. The Junction
ZITTO ZITTO TAVERNA | Zitto Zitto Taverna will soon open in Little Italy at 593 College St., which was formerly home to Salumi Bar. Instagram posts hint that the restaurant is from the same team behind Sotto Voce Wine & Pasta Bar and promise “ambiance, wines, cocktails, Italian cuisine.” 593 College St.
Fashion in 2020 took a very casual turn. Of course with many people working from home, loungewear was at the top of everyone’s mind. But fashion lovers also decided this was the year to have fun with accessories. Because no matter where you’re going — be it the dog park or the grocery store or just to take the garbage out — you’ll need a pair of shoes and a bag to throw over your shoulder. Here are the top columns from our resident fashion columnist Jeanne Beker that readers loved the most this year.
Remember that glimpse into a new normal that we all got this summer. When stores, salons and restaurants were open. Patios were full of socially-distanced tables and people were out and about in the city again? Well that summer season had our readers on the hunt for the perfect summer bag. Something you can throw your mask into, along with some sanitizer, or something bigger that you can pack a whole picnic in.
Right before we all went into the first lockdown, we had Jeanne pick out the best shoe trends for spring. She outlined the perfect pairs from statement sneakers to spring boots and flatforms. Though the heeled boots likely didn’t make it out of the house this year, the rest of these picks were spot on.
Once summer was over and case numbers were unfortunately rising again, Torontonians decided to cosy up at home for fall. So Jeanne found the most chic and luxurious sweaters for the season to keep you warm and cosy and still fashion savvy for that scheduled Zoom call.
Many people weren’t able to hug Dad this year on Father’s Day, but they were still keen to get him the perfect gift. Jeanne’s gift guide on the perfect shirts for Dad was a hit with readers. Back in June, tennis courts and golf courses were open and she picked the perfect polos and button-up shirts to get Dad ready for his favourite pastime.
No matter how much you love a gorgeous high heel, chances are you spent most of your year wearing sneakers. Without fancy restaurants, shows and parties to attend to, the sneaker became the footwear of choice for most people. So Jeanne found the most chic sneakers available to order online, because practical can always be fashionable.
No meal is complete without dessert. Persimmon is the star of this dessert, it’s a juicy fruit that ripens in the late fall to winter and works perfectly in baking. “I love this puff pastry Persimmon tart because it’s an unexpected choice and feels like a celebration,” says chef Christine Cushing. Note: if you start with frozen puff pastry, you can make this picture-perfect tart in less than an hour, yet it looks like you worked all day.
PUFF PASTRY
• 1 1⁄2 cups (375 ml) all-purpose flour
• 1⁄2 tsp (2.5 ml) salt
• 1⁄2 cup (125 ml) cold water
• 3⁄4 cup (200 g) unsalted butter, cut into thin pieces and chilled or 1 lb (500g) frozen puff pastry
TART
• 2 whole persimmons, thinly sliced into wedges
• 1⁄4 cup (50 ml) sugar
• 2 tbsp (15ml) apple jelly
• 2 tbsp (25 ml) pomegranate juice
• 1⁄2 cup (125 ml) almonds, thinly sliced
• sprigs of thyme, optional
PUFF PASTRY STEPS
1. Combine flour and salt in a bowl.
2. Add in the cold butter and turn onto board.
3. With a rolling pin work flour with butter until well blended.
4. Transfer back to the bowl and add in cold water.
5. Stir with fork until it just comes together.
6. Knead briefly to make a semi-smooth dough.
7. Pat dough into a flat 1-inch thick rectangle.
8. Wrap the dough in plastic and refrigerate for 30 minutes.
9. Roll the dough into a 5 by 12-inch rectangle. Keep it even.
10. Rotate the dough so it is horizontal. Fold the right side into the centre then fold the left side into the centre.
11. Now fold dough in half. That is now a completed full turn.
12. Wrap dough in plastic and refrigerate for 1 hour.
13. Repeat the full turn, wrap in plastic, and refrigerate for 30 minutes.
14. Cut dough in 1⁄2 and save remaining dough for another tart.
DOUGH STEPS
1. Preheat oven to 410°F.
2. Roll out pre-made dough or store-bought dough to a quarter-inch thickness and cut a 10-inch circle out of the pastry.
3. Cut slits around edges of the dough and turn inwards to form a crust
4. Place the dough on a parchment-lined baking sheet and freeze for 15 minutes.
5. Remove from the freezer and sprinkle the dough with half the sugar.
6. Arrange persimmon slices in a fan shape on the dough.
7. Sprinkle with remaining sugar.
8. Bake for 20 to 25 minutes.
9. While tart is baking, mix apple jelly and pomegranate juice together and add to a pan on medium heat.
10. Cook until jelly and juice have reduced to a glaze.
FINISHING TOUCHES
1. Once tart is removed from oven, brush with glaze.
2. Sprinkle the edge with almonds and arrange thyme leaves.
3. Bake the tart for an additional 5 to 8 minutes or until golden and glossy.
Growing up, Momofuku Kōjin‘s chef Eva Chin’s family typically enjoyed dim sum over the holidays, rather than traditional North American festive foods, such as stuffing. One family favourite was lo mai gai, which is dim sum stuffed with sticky rice and chicken.
Chin’s grandmother decided to take a cue from classic stuffing and put a holiday twist on the famous dim sum dish by stuffing a whole turkey with sticky rice cooked with shaoxing wine, soy and braised shiitakes. This stuffed and roasted chicken and gravy recipe has been passed down from Chin’s grandmother to her mother and now to her and her siblings. Chin sees it as a lovely merging of two cultures to create new traditions.
CHICKEN
· 1 whole chicken (crown boned out, thigh bone and wing flat removed)
· 2 tbsp five spice powder
· 2 tbsp salt
BRINE · 4 L water
· 3 cups kosher salt
· 2 cups brown sugar
UMAMI PASTE · ¼ cup sake
· ¼ cup mirin
· ¾ cup shoyu
· 5 tbsp bonito flakes
· 5 sheets of nori sheets
SOY MUSHROOM RAGU · 2 cups shiitake mushroom, dried, rehydrated and diced
· ¼ cup sesame oil
· ¼ cup sake
· ½ cup mirin
· ¾ cup umami paste
STICKY MUSHROOM RICE · 1 cup Thai glutinous rice
· 1 cup soy mushroom ragu
BRINE STEP Mix all the brine ingredients together and brine the boned-out chicken for one hour.
UMAMI PASTE STEPS 1. Bring everything but the nori sheets to boil.
2. Take off the heat and let it cool to room temperature.
3. Strain off the bonito flakes and transfer to a blender and blend with nori until smooth.
MUSHROOM RAGU STEP 1. Bring everything to a boil and let it simmer for 15 minutes
CHICKEN AND STICKY MUSHROOM RICE STEPS 1. Put the sticky rice into a bowl with cold water and cover completely. Let it soak overnight.
2. Once soaked overnight, rinse the rice under hot running water for 10 minutes.
3. Line a sieve with the rice, ensuring that the layer of rice doesn’t exceed ¼ inch in depth.
4. Place in a steamer and steam over high heat for 18 minutes.
5. Remove from the steamer and with heat-protective gloves, use your hands OR a heat-proof spatula to fold in the warm soy mushroom ragu (see above for recipe) and mix well until a gooey texture forms.
6. Open the chicken breast with your knife like a book and butterfly it to create space for your stuffing to go in.
7. Once open, season the chicken with five-spice powder and salt. Lay sticky rice onto the opened breast meat and fold over with the rest of the breast meat and roll tightly into a swiss roll.
8. Steam the chicken until the temperature of your thermometer reads 150°F in the breast and thigh. Let it cool down in the fridge and dry overnight on a wire rack and sheet tray.
9. The second day, preheat the oven to 425°F, pop the chicken into the oven for 8–10 minutes. The skin should be a nice dark brown caramel colour.
10. Let it cool from the oven just until the skin crisps up from the air, and then transfer to a chopping board to cut and enjoy.
Having wooed the GTA from its Scarborough and Brampton locations with their Caribbean delicacies, Scotty Bons is all set to open its doors to a third location in the Annex at 402 Bloor St. W.
“If all goes according to plan, we are hoping to commence sometime during the first or second week of January. It will most likely be a grand opening,” confirms Morid Ahmady, partner of Scotty Bons Caribbean Grill.
The Scotty Bons name comes from the customary scotch bonnet pepper that is the very core of the restaurant’s fiery in-house hot sauce.
The spread will include local favourites such as loaded goat curry poutine that includes shredded cheese in place of curds and must-have house jerk gravy, as well as the jerk shrimp bowl topped with coleslaw, veggie curry, tomatoes, corn, cilantro, and their famous in-house sauce. It is, after all, what the eatery terms “food for the soul.”
Other options include a traditional chana with potato and chickpea that can be enhanced with a range of protein alternatives. There is also the option to pile it into a roti with house rice and peas or lemon garlic rice on the side.
The entire menu will continue to be halal certified other than the beef patties.
As the Annex location preps to open in the new year, those who wanted to sample the cuisine now could order online through the website, Uber Eats, or Skip The Dishes.
L-R: Toronto Raptors TSN broadcasters Jack Armstrong and Rod Black
The Raptors’ heart and soul is Kyle Lowry, but he’s 34. What are you expecting out of him this season?
A lot of the same, you know. What’s the line? Excellence is a habit, not an act. He has great habits, and he just plays the game hard and smart and tough. So he’s kind of like a fine wine and gets better with age.
You’ve been around since he first arrived, what, eight years ago? How has he changed most noticeably?
I think, you know, there comes a point for players where there’s an appreciation level that he understands his value to the team and the respect he gets in return. I think he’s bought in and the team has bought in to him. You know, it’s a two-way street. And I just think there’s a comfort level now that exists when you watch him play with the Raptors. I’ve been covering the Raptors for 23 years, and, you’re right, I’ve seen Kyle his whole career. And to me, I just think he’s at a place now where he totally understands what they want from him. And they totally get him.
Is he the top of the list of all-time great Raptors in your books?
Well, I mean, look, you know, I mean Kawhi [Leonard] had an amazing one year. Chris Bosh was a great player, and Vince Carter is probably the most talented player to ever play in Toronto. But I would put Kyle at the top of the list in terms of the greatest Raptors. If they’re going to retire a jersey number or if they’re going to put a statue in front of the arena someday, before there’s a discussion on anyone else, in my opinion, Kyle needs to be that first guy.
Pascal Siakam had a rough go of it in the bubble [with a disappointing performance in the 2020 post-season] as did many other players. You’ve seen young stars come and go. What is the kind of ceiling for him?
I feel pretty confident that he’s gonna have a really nice season. He played terrific before the season shut down. So I have a lot of confidence that he’ll get back to that, and he’ll settle back into a groove. I don’t know what happened. But I think he’ll learn from it.
We lost a couple of big pieces in Serge Ibaka and Marc Gasol. How do you rate the off-season for the Raptors?
Personally, I think they’re going to miss Serge Ibaka. No doubt. I think, at this stage of the game,a guy like Marc Gasol, I don’t know if they’re gonna miss him as much. I think a guy like [new Raptors big man] Aaron Baynes is an upgrade in my opinion. I’ve always liked Baynes. He’s tough; he rebounds. He sets good screens; he can score around the basket. He’s a winner.
What are your thoughts on rookie Malachi Flynn?
I watched him play a lot when he was at San Diego State. He’s polished. He’s just a good old-fashioned guard. He’s got great instincts and awareness and just makes good plays. He can shoot it. He’s a shotmaker; he’s a playmaker. He’s got poise, composure, maturity. So I think his experience and playing with Kyle [Lowry] and Fred [VanVleet] will really accelerate his growth process. I think he’s a keeper.
The Raptors did a great job of promoting Black Lives Matter. You have three African-American kids you and your wife adopted. What did that mean to you, as a father?
Well, I’m proud. I’m proud of that. I’m proud to work in a league that embraces everyone having a voice and respects people’s voices. And in particular, I think the Toronto Raptors were leading that, and so I’m very proud to work with a franchise that is willing to stick their nose in the situation and stand at the front of the line and say, “Hey, we need to be better, we need to do better. We need to make a difference.” So I’m very proud to be part of that.
It must have hit home for you on a personal level as well.
Obviously, as a parent of three adopted African-American boys, you know, those issues that come to light really hit home. And, you know, before I had my kids, I was a college basketball coach, high school basketball coach and coached, you know, a lot of African-American young guys and had just the same concerns for them and still have for them, now that they’re guys in their 40s with their own families. I still stay in touch with them. What’s that line? Sometimes life takes a wrong turn in the right direction. And the fact that we had the pandemic and people were at home a lot more and not as mobile, this issue [Black Lives Matter] really hit people front and centre. It was like the perfect storm, where it opened everyone’s eyes.
The Toronto Raptors kick off their season on Dec. 23 versus the New Orleans Pelicans at their new and very temporary home in Tampa, Florida.
The Backyard Smokehouse is a welcome addition to the Annex. It’s extensive menu includes many juicy burger combinations and all your BBQ favourites: brisket, pulled pork, ribs, smoked chicken and smoked shrimp, all ranging from $9 to $35. There’s also an array of sides including cornbread, fried pickles, baked beans, fries, mushroom confit, and more.
The menu also includes cauliflower steak fresh from the smoker if you don’t eat meat and want to combine it with some sides to add to your vegetarian feast.
Due to COVID-19 restrictions, the Backyard Smokehouse is only offering takeout and delivery (Door Dash) but will be offering indoor dining when permitted.
The best way to grab some of the city’s newest barbecue is to order directly by calling 416-944-0908. The restaurant is at 264 Dupont St.
Popular vegan fast-food chain by CHLOE may not be around much longer. The chain’s parent company, BC Hospitality Group, has reportedly filed for Chapter 11 bankruptcy following a 67 per cent loss in revenue, according to a recent Bloomberg report. by CHLOE is just one of the many restaurants, at home and worldwide, left reeling after continuous COVID-19 related shutdowns.
According to Bloomberg, investors will inject $3.25 million into the restaurant to sustain the chain until it sells, which the company hopes to do by February 2021. With Toronto still in lockdown, by CHLOE’s local outpost is closed and will remain shuttered until further notice.
The popular vegan chain was founded in 2015 by chef Chloe Coscarelli and partner Samantha Wasser. Coscarelli launched into fame after becoming the first vegan chef to win the top prize on Food Network’s ‘Cupcake Wars.’
Shortly after by CHLOE’s initial opening, Coscarelli was ousted from the company but fought a lengthy court battle to retain her rights to the restaurant her name is tied to.
“…while your Guac Burger may have been served in packaging that bore my name throughout the years, “BY CHLOE” hasn’t been by Chloe since nearly its inception,” Coscarelli wrote in a recent Instagram post.
Following the Chapter 11 announcement, Coscarelli let her fans know that she was recently awarded 50 per cent ownership in the company and would continue to be involved in its future.
“…after more than four years of fighting for what I knew was right, earlier this month, I finally won. A judge issued an 87-page ruling in my favor, and I regained my membership in the company I created,” she wrote.
Whether or not the restaurant will continue to exist in Toronto (or elsewhere) is uncertain. Before filing for bankruptcy, by CHLOE reportedly had plans to open another location in Canada and several across the United States. For now, though, the chain’s future remains unclear.
“The truth is that the future of BY CHLOE is still very much in flux,” wrote Coscarelli. “Needless to say, I am on the lookout for new partners .”
CHEF ADRIAN FORTE, 
CHEF NUIT REGULAR, 
CHEF CLAUDIO APRILE, MASTERCHEF CANADA: “Spaccio has become my weekly grocer. Once you walk in, you’re hit with the aroma of baked bread, espresso and of course the bombolonis.”
JANET ZUCCARINI, 
CHEF JULIE MARTELEIRA, 
CHEF STUART CAMERON, 
CHEF RYAN CAMPBELL, 
CHEF ANTHONY ROSE, 
RUTH TAL, 
CHEF ANNA CHEN, 
