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All stories relating to Spring Rolls

The Dish

Restauran-TO
February 8, 2012 | 1:34 pm

4 Comments

Zagat’s 2012 survey picks Toronto’s best restos and settles that pesky average tipping question

Scaramouche’s Keith Froggett (Image: Renée Suen)

Online restaurant review sites like Yelp and Urbanspoon may have cut into the crowd-sourced territory that Zagat once owned, but the yearly survey still has some clout—and the power to get diners in the door. The 2,266 food-loving Torontonians who voted in this year’s survey were crazy for Keith Froggett, giving fine dining restaurant Scaramouche top honours for food and also placing Scaramouche’s pasta bar in the top 10. But the winners weren’t all about linen tablecloths and tasting menus: The Burger’s Priest, with its epically greasy Vatican City burger, broke the top three for best food, while pan-Asian chain Spring Rolls was voted most popular restaurant (proving that democracy isn’t foolproof).

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The Dish

Opening
March 21, 2011 | 11:44 am

8 Comments

Introducing: Guu Sakabar, the new Annex location of Vancouver’s wildly popular Izakaya chain

Guu Sakabar’s open kitchen (Image: Gizelle Lau)

Despite rumours last week that the opening of Guu Sakabar (a.k.a. Guu 2) would be delayed due to the lack of a liquor licence, we’re happy to report that Toronto’s second Guu location opened this weekend. (Sakabar was originally set to open a couple weeks back, but was delayed due to a broken water tank). After almost a year of renovations, owner James Hyun-Soo Kim and Sakabar manager Natsuhiko Sugimoto, an eight-year veteran of Guu in Vancouver, are both eager to begin serving the Annex clientele.

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The Dish

Culinary Curiosities
February 24, 2010 | 10:53 am

1 Comment

Six Ontario delicacies being served at the Olympics Pavilion

Peanut brittle from Sudbury's Sinfully Deelicious (Photo via sinfullydeelicious.com)

It’s no secret that corporate sponsorship is one of the most competitive sports at the Games, but a few independent brewers, bakers and farmers made the cut at the Ontario House in the Olympics Pavilion. Alongside the Coke, Minute Maid and Timothy’s coffee, there’s enough Ontario nosh to satisfy any locavore.

Beau’s All Natural Brewing Company: Lug Tread Ale
Based in eastern Ontario, Beau’s is more familiar to residents of Ottawa and Kingston—that is, until the family brewery made it into Ontario House. Its Lug Tread Ale, a lager-ale mix, is being served on tap and in a beer–and–Balderson cheddar soup.

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The Dish

Opening
October 20, 2009 | 1:39 pm

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Toronto the Guu’d: Vancouver’s popular izakaya chain lands on Church Street in December

My friend Guu's got a new debut: Osdas is overseeing the opening of the restaurant's first Toronto location (Photo by Renée Suen)

My friend Guu's got a new debut: Masaru Ogasawara is overseeing the Toronto opening (Photo by Renée Suen)

“Patience is a virtue” is an axiom that Toronto fans of izakaya have been repeating to themselves since we first reported that Guu, the west coast’s popular Japanese restaurant, would be coming to town in 2009. Recently, we met up with Masaru Ogasawara, the chef at one of the Vancouver locations (Guu in Gastown), who gave us the lowdown on the opening date (early December), the cause of the delay (the municipal strike) and the  location (398 Church Street, near Carlton).

Right away, he tells us that Guu’s new home will be in a strip mall close to the Ryerson campus. The middling Sushi Plaza restaurant that once occupied the space has been gutted, leaving barren walls and ceilings, and kitchen equipment shoved into one corner. The 76-seat Guu will fill the space with long communal tables—think Salad King, but with more wood than chrome—designed by Bennett Lo, veteran of Spring Rolls. Come summertime, 20 more seats will be added on a patio.

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The Dish

Opening
September 28, 2009 | 10:55 am

6 Comments

Just Opened: Joey Don Mills

Chris Mills: chef of all trades (Photo by Karon Liu)

Chris Mills: chef of all trades (Photo by Karon Liu)

At first we were hesitant to write about yet another big box “casual fine dining” establishment with dark wood decor, bleach-blond servers in form-fitting black uniforms and, of course, a menu that strives to be more ethnically diverse than a Benetton ad. But when we heard that the menu at Joey Don Mills was designed by Chris Mills, the 40-year-old chef who once placed fifth in the Bocuse d’Or and competed on the original Iron Chef, we dropped in at the first location, at the Shops at Don Mills, just to see what was up.

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