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Upwardly mobile at the new Longo's (Image: Karon Liu)
The latest supermarket to open in the downtown core is a sleek, 48,000 square-foot megastore by Longo’s. The new spot is part of Maple Leaf Square—the spanking new sports-themed development beside the Air Canada Centre—and should make locals rejoice as their area, better known for tourists and expressways, takes one step closer to becoming a bona fide neighbourhood.
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(Photo by Paul Heaberlin)
Organic über-market Whole Foods is continuing its march toward world domination by doubling its number of GTA stores. The Post reports that the two new locations, which will be the same size as the downtown outlet, will open at the Hullmark Centre near Yonge and Sheppard (right where the rumours dictated) in 2013 and at Square One next year. The suburbanization of Whole Foods comes after the company discovered that many of its Yorkville customers presently drive in from the city’s fringes. The openings are in contrast with the strategies of such supermarkets as Metro, Loblaws, Longo’s and Sobey’s, which are focusing on downtown expansions. Of course, Whole Foods has never been afraid to do things a little differently: the CEO recently announced that the store would base its employee discounts on workers’ BMI indexes.
• Whole Foods to double its GTA footprint [National Post]
• Whole Foods to give greater employee discounts to workers with lower BMI, cholesterol [New York Post]
Mark McEwan means business (Photos by Karon Liu)
The hugely successful McEwan supermarket at Shops at Don Mills is keeping Mark McEwan north of Bloor as he plans to open his fourth restaurant next May. Fabbrica, the Italian term for “fabricate,” will be what McEwan calls “a true to form, Grandma’s cooking, down on your knees” Italian restaurant serving roasted fish, Neapolitan pizza (made in wood-burning ovens) and pasta that’s made in-house. “We’ll also have a salami cellar,” McEwan says. “We’re not reinventing the wheel here, we’re just making good food.” The reason to stay uptown, he adds, is that “there’s a huge market up here, and I believe the market is under-serviced. There’s a calling for quality restaurants,” noting the abundance of chain restaurants in the area.
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Fowl fun: Daniel Boulud, Wylie Dufresne and David Shea put together turkey dinners for New York magazine (Photo by Doug Shick)
• New York challenges three chefs to create a Thanksgiving meal using such classic ingredients as turkey, brussels sprouts, sweet potatoes, stuffing, pumpkin and oysters. It’s a bit late for the Canadian version of the holiday, but it does give us plenty of time to prepare for Christmas dinner. [New York]
• After taking her niece and nephew trick-or-treating on the Bridle Path this weekend, Rosie DiManno concludes that the residents are “pikers and meanies, folks who’d begrudge a youngster a licorice swirl.” Most homes, in fact, weren’t handing out sweets at all, and one of the children declared it the “worst Halloween ever.” [Toronto Star]
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