Chefs on the move: Dustin Gallagher is leaving Grace (503 College Street) to travel, and will be replaced by Kevin Castonguay, formerly of Woodlot. Sous chef Misha Nestreneko takes over the stoves at Marben (488 Wellington Street West) now that Carl Heinrich has left to open his own place.
William Serre from Acadia Restaurant (50C Clinton Street) and Andrew Wilson, Chef de Cuisine at Colborne Lane (45 Colborne Street) took top honours last night at the Nella Cucina Discovered Culinary Competition.
I keep hearing the voice of Tichina Arnold from the TV show Everybody Hates Chris, but L’Unita Enoteca (134 Avenue Road) can now boast “my restaurant has 7 desserts!” Mike Angeloni (who has previously done pastry for Spendido and the Hoof restaurants) has created a dessert menu of Italian favourites; doughnuts, cannoli, biscotti… yum.
You should go:
The Depanneur (1033 College Street) and Fidel Gastro team up for a super cool drop-in dinner on Friday, February 24th. Drop by after 6pm and $9 will get you 3 mini sandwiches featuring Gastro’s 3 famous flavours (Havana Club, Sloppy Jose and Diablo’s right wing). Side salads and chips are extra.
Drinky drinky! Fynn’s of Temple Bar (489 King Street West) hosts a Maker’s Mark dinner on Monday, February 27th at 7pm. Tickets are $50 for four courses of food plus drink pairings. Email firstname.lastname@example.org to reserve a spot.
The Big Ragu (1338 Lansdowne Avenue) hosts another Big Night-themed dinner on March 25th. The menu includes suckling pig, roast salmon and yes… the Timpano. These tend to sell out way in advance, so book your seats now. Tickets are $75 per person. Louis Prima not included.
Today’s food news:
When menus get pretentious – are menu descriptions getting too fancy? [New York Post]
Speaking of fancy descriptions – when a moonshiner becomes a “micro-distiller”. [New York Times]
You know, I’m ashamed to say that I’ve walked past this Filipino grocery for 18 years and never bothered to try the BBQ’d pork. [Spice City Toronto]
Hey cops, want (really fancy) doughnuts? Screw cupcakes, doughnuts are the hot new pastry trend. [Toronto Star]
How a server “reads” your table. And how you can help them figure out what kind of service to give you. [Wall Street Journal]