In Toronto:

The Grove (1214 Dundas Street West) is now open. Chef Ben Heaton is offering a menu of contemporary (and very pretty) English cuisine.

BBQ joint Stack will open on March 27th at 3265 Yonge Street.

Did anyone actually think that The Saint (227 Ossington Avenue) would ever really open? Three years after local magazines and websites were writing previews about the decor and the menu (jumped the gun a little there, huh, folks?) it appears that the place will indeed open on April 9th.

Church Street icon Reither’s Fine Food International (530 Church Street) has closed its doors – owner Peter Reither has retired.

You should go:

Gibson House (5172 Yonge Street) offers a preserving workshop on Saturday, March 24th from 1pm – 3:30pm. Master Kimchi maker Bong Ja Lee demonstrates traditional preserving techniques. $25 per person; pre-registration and pre-payment required. Call 416-395-7432.

March 29th is Lucky Gnocchi Day at Piola (1165 Queen Street West). $14.99 gets you all-you-can-eat gnocchi in a variety of sauces. This fills up quickly, though, so reserve in advance.

This month’s Epicure’s Revue screening takes place on March 29th at the Revue Cinema (400 Roncesvalles Avenue) and features the film A Matter of Taste: Serving Up Paul Liebrandt. Admission is $12 for non-members; $10 for members and seniors, and includes a discussion and tasty food samples from local restaurants.

In other food news:

Rotten eggs. You’d remember them if you’re over 35 or so, but regulations put in place in the 90s means the eggs we get (regardless of how they were farmed) tend to be a lot fresher these days. [Food Republic]

First Gordon Ramsay put his name on a Montreal restaurant, then the partner took it off and now they’re squabbling about it in court. [Globe and Mail]

Isn’t the point of pre-made frosting in a tub that it’s supposed to be easy? Frosting Creations by Duncan Hines just sound gross and scary. [Washington Post]

Working in a restaurant kitchen doesn’t just teach you about food. [Huffington Post]

Imagine a time where there was neither fast food or snacks. [Farm and Dairy]

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