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The Goods

From the Print Edition

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The List: 10 things Kevin O’Leary, the professional Dragon and author of Cold Hard Truth, can’t live without

The List: Kevin O’LearyThe List: Kevin O’Leary1| Fine wine
I have a cellar of wine from Burgundy and Bordeaux. Château Latour ’90 is my current favourite. I bought a couple of cases when they weren’t expensive, but now the Chinese have discovered French first growths, and they’ve gone way up in price. It’s hard to drink them because I know they’re impossible to replace.

The List: Kevin O’Leary2| My vintage camera
I got hooked on photography when I was a TV editor and would take stills during filming. I have lots of cameras—both film and digital—but my most prized is a Leica M3 that has never left its box. I have the sales receipt from 1963. It’s worth thousands. If you know Leica, and you see this, it’s better than sex!

The List: Kevin O’Leary3| My digital music
I have more than 129,000 songs in my collection, all of which I ripped from old CDs and vinyl. It was a labour of love that took me three years. Vinyl just sounds different—listen to an album like Miles Davis’s Kind of Blue, and you’ll notice the bass you can’t get with digital recording.

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The Dish

From the Print Edition

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Flavour of the month: 13 ways that local chefs are cooking with corn

We love what Toronto chefs are doing with corn this season. The sweet summer staple is showing up on menus not just boiled and buttered, but grilled, ground, pureéd, roasted, even nitro-zapped. Here, the best places to get your fix

(Image: My Yen Trung)

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The Dish

Opening

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A first look inside Paul Boehmer’s eponymous Ossington restaurant (and details of his new Dean and Deluca-esque retail shop)

Paul Boehmer admires his new chandelier

Trend count: Fresh and local? Check. Communal table? Check. Ossington Avenue? Check. Designer lighting? Check (All photos by Karon Liu)

Paul Boehmer’s soon-to-open restaurant is like the cherry on top of the Ossington sundae. The eponymous eatery was one of the last to obtain a restaurant and bar permit before the city imposed a one-year moratorium on new establishments last May. “People around the neighbourhood thought that I was opening a nightclub, but since I told them it wasn’t the case, I haven’t received any complaints,” says the former Stadtländer apprentice, who has also cooked at Rosewater Supper Club, Six Steps and Scaramouche. He expects Boehmer to open in less than a month—about six months later than originally planned.

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