In what must have been acutely embarrassing for shuckers from the east and west coasts, the final round of the Canadian Oyster Shucking Championship in P.E.I. last Friday came down to two monster shuckers from non-coastal Toronto: Eamon Clark (son of Rodney Clark of Rodney’s Oyster House) and Patrick McMurray (of Starfish and Ceili Cottage), both of whom have previously won the championship multiple times. As reported by the Summerside Journal-Pioneer, the two former champs made it to the last round in a dead heat, which necessitated a shuck-off of 18 Malpeques (captured in this immortal slideshow). In the end, it apparently all came down to speed versus finesse (we won’t spoil the result). Read the whole story »
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Two Torontonians duked it out for national oyster shucking title last Friday
Introducing: Fishbar, the new Ossington seafood restaurant from the people behind Salt
Fishbar’s dining room is adorned with Edison lights and salvaged and reclaimed furniture (Image: Gizelle Lau)
After keeping eager would-be patrons waiting for almost six months, Fishbar, the new restaurant from William Tavares (co-owner of Salt Wine Bar just a few doors away), will officially open tomorrow. We snuck in during Fishbar’s soft opening to see what it was all about and meet the staff Tavares has assembled for the front and back of the house.
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Toronto is Canada’s “party town,” Country Style is sold, wedding catering nightmares
Sold! Ontario's second-largest doughnut chain gets a new owner (Photo by Kevin Steele)
• Montreal’s King of the Food Court, Stanley Ma (the owner of Yogen Früz and Sushi Shop), buys Ontario’s second-largest coffee chain, Country Style. Who’s up for some fusion doughnuts? [Toronto Star]
• Britain’s Telegraph offers a Londoner’s guide to Toronto, “Canada’s party town.” Among the culinary picks are Delux, Rodney’s Oyster House and, wait for it, Second Cup. For homesick Brits, the article recommends the gastro-pub Crush. [Telegraph]
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Recessionary gratuities: Is 2009 the year of lousy tips?
Thanks for the tip (Photo by Wade from Oklahoma)
What to tip at recession time? This is the latest question in the never-ending gratuity debate; and since the market went south, it appears to be striking a nerve in Toronto and elsewhere. The New York Times‘ etiquette authority, Frank Bruni, wrote about it on his blog recently, sparking chatter about servers getting stiffed during hard times. Apparently diners are not just ordering less food, but they are then dialling down the percentage of their cheques left for gratuity. The recession effect—Bruni calls it a “double whammy”—is being felt closer to home, too. Toronto servers have been reporting paltry pourboire during the downturn. “Before the crisis, money was getting thrown around, but now people are more careful,” says France Salmon, who has been serving for over 10 years at celeb sanctuary Bistro 990. It seems even stars can be guilty of skimpy tipping (we’re looking at you, Madonna). With everyone else getting their bonuses trimmed and salaries frozen, is it all right to be less generous with the gratuity? Read the rest of this entry »
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