Blogs

Chatto’s Digest

Calling all chefs

Posted on May 6, 2008

Last year, the inaugural Luminato festival of “arts and creativity” was a tremendous success. In a few short weeks, the festival will again kindle the beacon of culture in Toronto, but with one major difference. This time, the art of gastronomy will be included. The event will be called One City, One Table. It takes place on Saturday, June 14, from noon to 9 p.m. in the Distillery District.

Making progress

Posted on April 30, 2008

A tasty young rumour appears to be true—that Gordon Ramsay will be opening a restaurant in Toronto. He is currently in negotiation for space in rather a cool venue: the new condo tower planned for 1 Bloor Street East. Perhaps he’ll also turn the project into a TV show.

Gala gala

Posted on April 22, 2008

Last year, I had the pleasure of watching the culinary team at the Royal Ontario Museum bring the old building into the modern world with a philosophically vibrant cafeteria, a highly accomplished special event schema and a fine restaurant, C5, under the soaring, pointy crown of the Michael Lee-Chin Crystal. Talking to me in a hard hat and steel-toed slippers, Connie MacDonald, the ROM’s senior director of hospitality, restaurant and retail services, told me of her plans to hold special evenings that would bring together chefs, farmers and winemakers in a sort of slow-food symbiosis. Up there on the fifth storey, it seemed like pie in the sky, but this month Connie did it with the first of four monthly events. The featured chef was Jamie Kennedy (an appropriate choice since it was Connie who first recruited him to the museum and helped him create JK ROM back in ze old days) and the winemaker was Norm Hardie, whose Prince Edward County wines have received such excellent press. They are both farmers, too, so I guess that base was covered. It turned out to be a delectable evening with some of the best Jamie Kennedy food I’ve eaten in a while.

Hog wild

Posted on April 15, 2008

Chalk one up for the nerds, the diehards, the people who stay to the bitter end of every party. At Pangaea, on Thursday, Michael Tkaczuk of Serrano Imports introduced an extraordinary prize to the city—the famous dry-cured hams of the Ibérico pig (also known as the Pata Negra or Black Foot pig) of southwestern Spain. I remember the night, years ago, when Tkaczuk first brought Serrano ham to Toronto—a soirée at Bouchon. Even then he had his sights set on the superior and world-renowned Ibérico, but it takes time to persuade Canadian bureaucrats of the virtue of foreign delicacies. Now we can taste.

Prize Noggins

Posted on April 8, 2008

Last weekend, I went down to Niagara to research an article for a food magazine’s autumn issue on the Twenty Valley region. Had myself a ball. Zigzagging hither and thither between Beamsville, Vineland and Jordan, visiting old friends and new, I watched winter suddenly morph into spring, snowbanks melting before my very eyes, glossy green things pushing up through the sodden leaf litter. Breakfast number one at Inn on the Twenty offered views of a winter wonderland, the bushes and trees white with frost clear down to the creek. For breakfast number two, the next morning, everything was dripping and wet, the sky dazzly blue and bam! Spring.

Hail Susur. Hail and Farewell

Posted on April 1, 2008

Well, it’s finally happened. After, years of rumours, Susur Lee is going to New York. To Manhattan’s Lower East Side, to be precise, where he will be opening a new restaurant in a swish new boutique hotel from the renowned Thompson Group of swish new boutique hotel fame. “My kids are older now,” explains Susur. “They can fly down to see me on their own if they want.” Susur himself will be dividing his time between here and there, becoming something of a fixture with Porter, the ultra-comfy, super-convenient airline that flies out of the Toronto Island airport. He has not yet decided on a name for the new restaurant, which is scheduled to open for New York’s fashion week in September. And though he will be personally running the new place and cooking there, he intends to keep Lee going here in Toronto. Susur, next door, will close on May 31 and the great chef doesn’t yet know what he will do with the property. Meanwhile, we have an opportunity to bid farewell. From April 8 to 19, the menu will focus on white asparagus and “a wild seafood catch.” After that, the card will feature favourite and signature dishes from years gone by. It’s a good opportunity to stock up on Susur experiences, to be cherished and brought out for comparison the next time you’re in New York and find your way to the new restaurant. “A chef has to do new things, have new adventures,” says our Susur. He’s right. But I hope he comes back again some day.

Sushi and Ushi: The best place for sushi in Canada

Posted on March 24, 2008

I finally got back to Sushi Kaji after far too long an absence and had a meal that confirmed my opinion of the restaurant as the best place for sushi in Canada—including Tojo and Blue Water Café in Vancouver. Mitsuhiro Kaji has recently redecorated, and the serene little room looks much more spiffy than it did (no more glimpses of packing boxes behind curtains). Some clever artist has also repainted the mural of a giant koi behind the sushi bar and written a motto alongside—“each meeting with a fish is precious”—modified from the traditional Japanese proverb, “each meeting with a person is precious.” A new toaster oven has replaced the old beaten-up version that had sat at the right of the bar since the place opened eight years ago.

Easter onions

Posted on March 18, 2008

I lent my cherished copy of Marnie Woodrow’s short stories, In the Spice House, to my daughter. Now I want it back for rereading purposes, reminded of its resonances by a visit to that aromatic Kensington Market emporium known as House of Spice. I was looking for powdered bay, needed for a particular recipe that I’ll be reviving in a couple of weeks. I described it once in Outlook magazine, but even that public exposure failed to mitigate the private, emotional pungency of the flavours. The dish slipped into our kitchen more than 20 years ago, when our children were toddlers and we were living on Corfu. It was the gift of our nearest neighbour, Kleopatra, the village wise woman, and I cooked it once or twice under her critical eye. When we moved back to Canada, the recipe came with us and eventually found its own place on our calendar, settling there like a cat on a comfortable pillow, as part of a secular Eastertide dinner.

Also rans

Posted on March 10, 2008

It’s one of my personal rites of spring—handing out awards in the April issue of Toronto Life. Sometimes we pattern the event by categorizing superlatives, celebrating the most cowardly chicken or the most patient waiter; in other years it might be a straightforward 10 Best or Top 20 restaurants. Such rankings are entirely subjective, of course, and while some people use the list to choose where they will eat in the coming months, others delight in taking issue with it.

Last spring, the awards concentrated exclusively on new restaurants, choosing 10 good ones that had all opened in the previous year and adding another 10 that didn’t quite soar to the summit. This April, we’re trimming the form to the top 10 only—no more, no less—but not without shedding bitter tears. 2007 turned out to be a very decent vintage with many enjoyable establishments making their debuts. In the spirit of completeness, therefore, and also by way of a lead-in to the April issue, here are four more restaurants that might have made the charts in a less stellar year.

11. Foxley
Cruise Ossington any night of the week and look through the window of Tom Thai’s cozy restaurant: you’ll see people standing waiting for a table or one of the high-tops near the bar. Customers just don’t want to leave. The mood is partly responsible—so warm and relaxed, convivially loud—but mostly it’s the food. Thai came to fame as one of the four chefs at Café Asia and Youki and then starred at Tempo. Avant-garde sushi was his bag, but he has a broader range as owner-chef of Foxley, forswearing sashimi and sushi in favour of more original fusion dishes (and in the process keeping prices down to a reasonable, neighbourhood level). Absolutely not to be missed are the various ceviches on the menu, especially one involving surgically sliced sea bream marinated to order one night with yuzu, shredded shiso, crispy shallots and ground Japanese red pepper or, on another night, with kumquat and sesame. Thai’s flavours are intense and deeply layered, showing the innate balance of salt and acid, spicy heat and cool freshness that is the soul of Southeast Asian cooking. A sophisticated little wine list has been chosen with the food in mind.
207 Ossington Ave. (at Dundas St. W.), 416-534-8520.

12. Cluck, Grunt & Low
Like steak, barbecue is one of those subjects that brings out the pontifical worst in just about everybody—so opening a dedicated Q-shack amounts to breast-baring at an almost masochistic level. Not that start-up chef Paul Boehmer, or his successor, Marc Thuet, is easily crushed by criticism. I would hurry anywhere either one of them was cooking (though next time I won’t wear a pristine white shirt). My first visit was on a hot July evening, and we sat outside on the little sidewalk deck that runs up from the corner of Bloor drinking cocktails from Mason jars and watching the suckling pig on its spit. Thuet slow-cooks the meats in the combi-ovens at Cluck, Grunt & Low’s second location (1620 Bayview Ave.), but the journey to the Annex does them no harm. Not everything on the menu is epiphanic but several items come close: an awesome sandwich of pulled chicken in thyme-spiked barbecue sauce; big fatty beef ribs in a dark sticky glaze; moist, greaseless chicken deeply infused with fruitwood smoke; a simple but perfectly achieved potato salad. I wasn’t so impressed by the bland, honey-glazed lamb ribs or a side order of “Brunswick stew” that was like some kind of runny, slightly oily succotash. Then again, I would like to eat Thuet’s Wild Turkey bourbon ice cream every day for the rest of my life.
362 Bloor St. W. (at Walmer Rd.), 416-962-5050.

13. Jacobs & Co. Steakhouse
Part of the latest steak house revival, Jacobs & Co. tries so hard to be glamorous, stylish and exclusive that you can’t help but hope it succeeds, especially in a troubled Brant Street property that has seen several projects implode in recent years. The partners involved are certainly making maximum use of the building. Customers are guided downstairs, through a piano lounge and then ushered back upstairs to the dining room, passing a meat locker where sides of Pennsylvania USDA prime and Snake River Farm Idaho “wagyu” beef are dry-aging. The menu has a retro self-consciousness, offering such old-time treats as a good, rich but booze-free lobster thermidor or a version of oysters rockefeller. Most fun is the revival of the tableside caesar salad, made from scratch in the classic way with optional Spanish white anchovies. And the meat? Prices change daily but I paid $93 for an 12-ounce “wagyu” rib-eye—richly marbled, beefy, aromatic, delicious. Side vegetables like onions braised in dark stock or roasted tomatoes with feta and herbs were yummy. Frites, however, deep-fried in duck fat, were starchy heavyweights and desserts very disappointing. A place like this needs an energetic, rich, very well dressed crowd to get its engines running smoothly: we’ll see if one can be found.
12 Brant St. (at King St. W.), 416-366-0200.

14. Prime
You can imagine the thought process in the mind of George Friedmann, owner of the Windsor Arms: “What this town needs is another pricey steak house with retro flourishes and prime rib on Sundays.” Then he goes and creates it, gussying up the long narrow space that used to be the hotel’s bar, Club 22. I haven’t been in for the prime rib, but I did join the millionaire meat-and-potatoes set one evening to try a 20-ounce Alberta rib-eye (Friedmann and chef Stephen Ricci, ex-Prego Della Piazza, are fans of Canadian beef). It was excellent, barely seasoned with a little kosher salt and pepper, juicy and nicely crusted from the grill. A side of organic baby vegetables and another of pan-fried mushrooms (inexplicably called a fricassee) also hit the honest-to-goodness button on the nose. Other dishes were less successful. I know Calabrian gnocchi are supposed to be heavy and dense, unlike their northern kin, but these were leaden. And what’s a caesar salad with no discernible anchovy or garlic and the parmesan relegated to a crisp? Huge, too-sweet, cream-smothered, retro desserts like apple crisp and key lime pie are presumably intended to appeal to the greedy inner child. The steak is lovely, but the restaurant needs a good editor.
Windsor Arms Hotel, 18 St. Thomas St. (at Bloor St. W.), 416-971-9666.

Kissing the Blarney stone

Posted on March 5, 2008

I love Atlantic Rim cuisine: the dramatically different smoked salmons of Norway, Scotland, Ireland and Nova Scotia; the mighty herring in all its protean manifestations; the other cold sea fish and the crabs and lobsters creeping in the benighted depths; the great arc of oysters that stretches from the shoreline of western France up through England and Galway to the Maritimes. Eating at Starfish (100 Adelaide St. E., at Jarvis St.) always reminds me of this Celtic heritage, and though I’m no more Irish than Patrick O’Brian, I like to run alongside the great cavalcade of all things Erse that trundles through our consciousness every St. Patrick’s Day, claiming a sort of kinship as a Sproule of County Antrim, though I believe our bit of the family only lingered there for a few brief generations en route from Scotland to Australia.

Senses redux

Posted on February 19, 2008

Since Claudio Aprile left Senses in the fall of 2006, the restaurant has seemed to be treading water. It was always going to be tough following Claudio’s act, but I was excited when hotelier Henry Wu brought chef Patrick Lin back from Hong Kong to man the kitchen. Lin had wowed me when he was restaurant chef at Truffles back in the early 1990s and again at Wu’s Metropolitan hotel a decade later. This time around, it seemed as if his heart wasn’t entirely engaged. The food was technically excellent—high-end French dishes of undeniable elegance—but not quite as original or exciting as I had hoped it might be. Lin’s wife and daughter were still in Hong Kong, and he was back and forth a fair bit, which may have had something to do with it. A couple of weeks ago, Lin sent word that he was about to propose a new menu for Senses—dishes he had been working on for a year—and he asked me to come by for a tasting. Delighted, I’m sure.

Canadian Culinary Championships: The Grand Finale

Posted on February 11, 2008

Three intensely competitive nights, three very distinct occasions. On Thursday evening, the Canadian Culinary Championship began with the black box competition held in the teaching kitchens of George Brown College. We restricted numbers to 65 guests so that the seven chefs could work in relative ease with their sous-chefs, assisted by some of the talented students at the college. GBC maestro John Higgins and I had deliberately chosen challenging items for the black box: flank steak from the brilliant Ontario supplier Top Meadow Farms (who generously sponsored all the black box ingredients), two Georgian Bay whitefish, a celery root, a bag of Ontario peanuts, a honeycomb oozing honey and (the only ingredient from outside the province) a hand of green plantains. The chefs all obeyed the rules, creating two dishes that used every ingredient plus whatever they needed from a communal pantry, and delivered the plates to the judges within the allotted time.

Tasting notes

Posted on February 4, 2008

This week, they sent me out prowling the restaurants, bars, bakeries and grill rooms of Ossington Avenue, and there will be much to tell in May’s Toronto Life. But in between all the pho and sucking pig, the tequila-cured salmon and the free-form apple galettes, there was still time to squeeze in some special, extracurricular treats.

Busy like bee

Posted on January 28, 2008

Quelle week, as they say in France—though of course one would always rather be busy and active at this age than morosely, motionlessly wealthy or monotonously toiling away for Matthew and Son. On Thursday, I played guinea pig for a series of new dishes chef Patrick Lin is introducing at the redesigned Senses—fascinating, innovative cuisine and exactly what we have patiently hoped to see from Lin since he came back from Hong Kong. The new menu kicks in once Winterlicious is over, so I’ll wait until then to share the experience in more detail.

Dim Sum

Posted on January 21, 2008

About 1,200 years ago, at a time when Anglo-Saxons were still tearing roasts of meat apart with their hands, a family called Zheng left the imperial city of Tang Changan for a trip into the country. During the morning they paused at an inn, and while Madame Zheng retired to a private room, her cook improvised a fashionable meal of a dozen little delicacies. When the food was ready, Madame was summoned, but she told the party to start without her. “Dian xin,” she said. “Ignite your heart.” Which may have been the equivalent of “Knock yourself out,” but more likely meant, “Follow your heart” or “Choose what you like.” The phrase caught on, and in the south, where Cantonese, not Mandarin, was spoken, it was translated as “dim sum.”

Chatto Bio Pic

James Chatto

James Chatto worked as a dishwasher, actor, waiter, bow tie salesman, choreen, bookseller, nanny, tennis coach, lounge singer, KFC truck driver (fired after 1 day), olive farmer and janitor before moving to Canada in 1987 and becoming a journalist. These days, he writes about food and restaurants for Toronto Life, about wine and spirits for Food & Drink and edits the menswear magazine, Harry. Two of his books are still in print: A Matter of Taste (co-written with Lucy Waverman) and The Greek For Love, a memoir of Corfu. James is married and has two delightful children.

Chatto's Digest RSS Feed

 
New servers