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Toronto Life - The Wire

The comprehensive index of every blog post, magazine story and restaurant review that appears on Torontolife.com

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The Dish

Rumours & Rumblings

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Guu’d news? The jam-packed izakaya may be opening second location in Toronto

Toronto the Guu'd: the Church Street izakaya may be expanding (Image: Gabriel Li, from the torontolife.com Flickr pool)

Our appetite for Japanese food spiked today after hearing the rumour, via Chowhound, that Church Street’s Guu Izakaya is planning on opening a second location at Bloor and Spadina in the fall. Since the Vancouver import opened up in Toronto last December, it’s been packed to the rafters (a two-hour wait for a table is not uncommon). A new Annex counterpart would suit Guu’ casual-yet-authentic Japanese offerings, but Vancouver office manager Yoshi Negishi says they haven’t officially decided where they’re going to open a second location. “The first one is pretty good,” Negishi says. “In the future, if it’s possible, we would like to open up a second.”

The Informer

It's Miller Time

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Toronto’s first public pay toilet opens in front of David Miller

We once said that David Miller would go to the opening of an envelope. Turns out we were wrong:

Toronto’s first public pay toilet will open Wednesday at the northwest corner of Rees Street and Queens Quay Boulevard…Mayor David Miller and Councillor Adam Vaughn [sic] planned to attend the unveiling.

Hey, at least we were close.

Public pay toilet opens in Toronto [CBC]

The Dish

Opening

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Buy a piece of Marben: the Wellington hot spot is closing for renos and auctioning off its furniture

Everything must go, even the famous bar (Image: Say Yeah!)

Looks like the city’s restaurants are doing some major spring cleaning, with Brassaii, Centro and now Marben undergoing renovations. The dimly lit Wellington resto-lounge is closing for a month starting this Sunday, but it’s not going out without a bang. Tomorrow night, Marben will be hosting a farewell party with a $45 “greatest hits menu” from which diners can order the famous duck tacos one last time (chef Craig Alley will be retooling the menu for the reopening).

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The Dish

Opening

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Just Opened: Liberty Noodle

Souped up: the underground dining room at Liberty Noodle (Photo by Catherine Hayday)

Souped up: the underground dining room at Liberty Noodle (Photo by Catherine Hayday)

Making people feel welcome seems to come naturally for Arshad Merali. At Liberty Noodle, the new venture from the long-time partner at Blowfish, the evidence is everywhere. Free Wi-Fi, for example, indicates that he understands (and welcomes, which is even rarer) Toronto’s outlet-obsessed laptop hordes. Soon, the restaurant will have an on-line order system for takeout. There is even an elevator running the short distance from the entrance to the industrial-chic dining room below. “If I did a business cost analysis, the elevator probably loses us money. But this is about doing the right thing,” Merali says.

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The Dish

Opening

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Just Opened: Haisai: James Chatto talks to Michael Stadtländer about his new, somewhat straightforward (but still deeply idiosyncratic) restaurant

If you build it, they will come: Michael St's new Singhampton restaurant, Haisai (Photo courtesy of Haisai)

If you build it, they will come: Michael Stadtländer's new Singhampton restaurant, Haisai (Photo courtesy of Haisai)

Michael Stadtländer, chef, environmentalist, multimedia artist and all-around gastronomical guru, left the world of regular restaurants behind in 1993 when he bought Eigensinn Farm, a 100-acre Grey County property where he’d prepare feasts for a few lucky guests at a time. This September, he’s returned to the fold with Haisai, a 28-seat restaurant and bakery in the village of Singhampton. The new spot shares the same whimsical style; he built all the furniture by hand and spent two years decorating the fairy tale–like rooms (think pebble-encrusted walls, seashell wall sconces, light fixtures fashioned from sawn-off wine bottles and the odd pair of antlers).

Here, we talk to the chef about his latest career move.

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The Dish

From the Print Edition

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The four most anticipated restaurant openings of the fall

(Photo by Vanessa Heins)

(Photo by Vanessa Heins)

For our Best of Fall package, we name four new restaurants that inspire cravings for rabbit pancakes, soft-serve ice cream and kaiseki.

See the full list here>>
See the whole Best of Fall package>>

The Dish

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Union to open tonight, reports Teo Paul

Union leader: Chef Teo Paul cooks at tonight's Union opening

Chef Teo Paul

For nearly one year, chef Teo Paul has been preparing to open his new locavore restaurant on the Ossington strip, and detailing the development in his Toronto Life blog, Opening Soon. Having overcome delays, a license ban and hellish renovations, Union is set to open tonight.

Read the chef’s latest blog post>>

The Dish

Restauran-TO

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Rotten timing: The strike and the city’s restaurants

Pile it on: A mountain garbage continues to grow at a temporary dumping site (Photo by Martin Reis)

Pile it on: A mountain garbage continues to grow at the Christie Pits dumping site (Photo by Martin Reis)

Restaurant owners aren’t exactly singing “Solidarity Forever” these days. With such services as garbage collection and permit processing halted during the city worker strike, restaurateurs are getting increasingly frustrated. Carmine Accogli, chef-owner of The Big Ragu, is fuming after contending with lineups at temporary garbage transfer stations. “Other than the city worker’s contentious behaviour regarding what’s right for them and disregarding the rights of everyone else, they’re not offering us much—except filth in the streets,” he says. “Summerlicious this year is going to stink.” And he means that literally.

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The Dish

Opening

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Mitzi’s: The College Years

A new sibling in the Mitzi’s family—Mitzi’s on College—will open at 890 College Street in early July. With Mitzi’s already 13 years old, and its spinoff, Mitzi’s Sister, recently turned six, Leslie Gaynor felt it was time to grow her family of restaurants. The College location is bigger than the Sorauren spot, with seating for 30 on the patio and 35 inside.

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The Dish

Opening

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It’s Guu for you, Toronto

House of the rising fun: One of Guu's locations in Vancouver (Photo by Christian Paul)

House of the rising fun: One of Guu's locations in Vancouver (Photo by Christian Paul)

Vancouver’s popular izakaya group, Guu, is planning to open a Toronto location. Unlike the long-gone wannabe Izakaya that once sat on Front Street, Guu promises to be closer to the real deal: an authentic Japanese drinking establishment that serves food and can get rowdy. Expect small plates prepared by chefs trained in Japan, served on big communal tables. Food swapping and socializing will be encouraged. For booze, there will be everything from beer to sake to Japanese plum wine.

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The Dish

Opening

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Milagro: Movin’ on uptown

milagroWhen brothers Andrés and Arturo Anhalt opened Milagro restaurant on Mercer Street, they did it to offer authentic Mexican cuisine to a city hooked on burritos, nachos and other dishes of the Tex-Mex persuasion. Torontonians, it turned out, were receptive to their ceviches and mole sauces—so much so that a mere three years later, Milagro has opened a second location, on Yonge, north of Lawrence.

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The Dish

Opening

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The other Salad King

The Interior of Linda (Photo by Renee Suen)

The Interior of Linda (Photo by Renee Suen)

Linda Restaurant—which has long been located above its sister, Salad King, on Gould Street—is moving north. The sophisticated Thai spot recently opened its ornate doors at the Shops at Don Mills. We get a look inside and a preview of the menu.

Check out the new Linda Restaurant>>

The Dish

Aprons & Icons

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Rosewater’s former chef, Paul Boehmer, jumps on the Ossington bandwagon with his new restaurant

Ossified: The avenue is changed forever (Photo by Dawn Paley)

Ossified: The avenue is changed forever (Photo by Dawn Paley)

How much more can Ossington take? A lot, it seems. The avenue’s seemingly endless gentrification will take another step this summer when chef Paul Boehmer opens his first restaurant, Böhmer. After considering Queen West and Yorkville, the former Rosewater Supper Club chef set his sights on a 5,000-square-foot single-storey building at 93 Ossington Avenue. “I see a real surge of restaurants on Ossington. It’s bringing the whole street alive, and it’s full every day,” says the chef, whose credits also include Scaramouche, Atlas and, more recently, Six Steps. “If you capture a reasonable market—like, don’t charge $45 for an entrée—and keep it to a price range where people can afford it and hang out, they’ll keep coming back.”

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The Dish

Rumours & Rumblings

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Tip of the Isberg: Coca’s fate is in the hands of its one-time chef

Nathan Isberg ponders his future (Photo by Renée Suen)

Nathan Isberg ponders his future (Photo by Renée Suen)

When we asked whether Coca’s surprise shutdown signalled closure or reincarnation, we didn’t know that its management was wondering exactly the same thing. The now-shuttered restaurant will either reopen as an entirely new enterprise, or not at all. But there is some good news. If the spot has gone downhill since losing its signature chef, Nathan Isberg, it might make hipsters swoon again: estranged from Coca since an unceremonious split from investors back in November, Isberg was surprised to get a call asking him to come back and shape an entirely new venture in the same space. Burned by bad politics and immersed in new endeavours, though, the young chef now faces a dilemma. His choice may decide the project’s ruin or renewal.

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The Dish

Bottoms Up

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Starfish’s Shucker Paddy brings some more Irish to the east end

Patrik McMurray stands before yet-to-be-completed Ceili Cottage in Leslieville (Photo by Signe Langford).

Patrick McMurray stands before yet-to-be-completed Ceili Cottage in Leslieville (Photo by Signe Langford)

Leslieville must have the luck of the Irish. The east-end neighbourhood will be home to two new Irish pubs this spring: The Roy, at 894 Queen Street East, and the Ceili Cottage, at 1301 Queen Street East. The latter doesn’t look like much right now, but the bones are there. And according to proprietor Patrick McMurray, champion oyster shucker and owner of Starfish, they are good bones. The space was last an unremarkable auto body shop, but the building itself dates back to the 1850s. McMurray is now peeling back the layers of paint, paper, motor grease, plywood and cement in order to create the Irish cottage of his dreams. “My wife and I often came down to Sweet Bliss Baking Company, across the road, and when she ran in for cupcakes, I’d sit in the car and stare at the place. I could see the outline of my Irish cottage under those bricks. One day, I was sitting and staring and there it was, the ‘For Rent’ sign.”

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