Top toque Michael Steh, bronze medallist at Toronto’s annual Gold Medal Plates competition, is the culinary mastermind behind this haute mac-and-cheese. The bowl of al dente ditalini is enriched with moist shreds of crab and scallions, spiked with just enough grainy mustard to give it a nutty crunch. It’s all baked under a blistered layer of fontina. The final product is like a crab cake, only made better thanks to the naughty combination of the nostalgia of kiddie comfort food and a three-ounce pour of muscat blanc ($7).
Time: 56 minutes.
Cost: $27, before tax and tip.
Reds, 77 Adelaide St. W., 416-862-7337, redsbistro.com.
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Wow. Last week it was a $33 sandwich. Now, $27 mac and cheese. Toronto Life, I used to think I was your target demo, but clearly I was mistaken.
November 23, 2010 at 10:04 am | by kimOh I am sure there are more ridiculous prices hidden in the city still.
November 23, 2010 at 12:47 pm | by CulinerdI don’t know if this is a good deal or not. But it inspired me to have a wonderful bowl of Kraft Dinner for lunch. I even added some fake crab. Yummy!!
November 23, 2010 at 2:51 pm | by beauregardeFake crab & KD… I just threw up a lil in my mouth :.^(
PS David Lee’s Crab BLT is by far the greatest sandwich in the city at the moment. Thanks TL :)
November 25, 2010 at 2:52 pm | by BG011So, I guess no dinner parties at my house then, BG011???
November 30, 2010 at 2:57 pm | by beauregarde