Great Cooks on Eight is an open-concept cooking studio and dining room on the eighth floor of the Simpson building. Since opening in December 2004, it has been feeding lunchers some top-notch fare from Andrea Nicholson-Jack (and providing them with a stunning face-to-face view of Old City Hall). Great Cooks on Eight only does lunch and has it down pat. Case in point: the slow-roasted leg of lamb sandwich ($18). Piles of sliced lamb power through thick slices of rosemary focaccia, with some help from a rich Quebec chèvre noir cheese and crisp fried onions. The strong flavours are balanced with light and fresh South American–inspired chimichurri aïoli and arugula. Fries or salad on the side. (But c’mon. We pick the fries.)
The cost: $26, including tax, tip and a homemade iced tea.
The time: 55 minutes.
Great Cooks on Eight, 401 Bay St. (Simpson Tower, 8th flr.), 416-861-4333, greatcooks.ca.
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Come on people! Regardless of how wonderful it may be, and how long they have been ‘getting it right’ – $26.00 for a sandwich and ice tea? Are we hoping for another Bymark burger? What bay street broker’s expense account do you think the average downtown worker uses?
March 29, 2011 at 9:16 am | by King & Yonge FoodieYou forgot the fries…
That really isn’t that bad for a lunch with an iced tea.
Case in Point.
SEÑOR J***s JALAPEÑO BURGER(people probably know this)
$12.97+ Generic iced tea $2.95= $23 with tax and tip.
So look at what your getting for the $3 difference. Lamb slow roasted probably not McCain fries and not syrup water.
I gotta say I would pay the extra $3 for the lamb. Might not get the short skirts but we can live.
March 29, 2011 at 6:06 pm | by CulinerdAgreed. Also, something like this can be a treat, not an everyday affair. $26 every once in a while doesn’t seem like that big a deal for an occasional meal that is particularly pleasant. Also, correct me if I am mistaken, but the burger at the Bymark is $50 without a drink and before tax or tip. Thats over double the price of the sandwich.
April 5, 2011 at 3:13 pm | by Anonymous