We want Terrence Henry’s job. The Atlantic has asked him to explore North America in search of our continent’s best farmers, brewers, butchers and chefs. The goal is to create a map of the most innovative artisanal food around—not the fussy five-star stuff that usually gets reviewed. While we support his mission, we were surprised to see that Henry’s Google map presently lists only one stop in Toronto (at Lai Wah Heen). Once we compared that to his Montreal itinerary—14 planned tastings!—our surprise turned to competitiveness. We think no North American culinary tour would be complete without sampling Ruth Klahsen’s chèvre, say, or Colborne Lane’s liquid nitrogen ice cream. Or Ryan Donovan’s charcuterie from Cowbell. Or the fukiyose platter at Sushi Kaji. Or Marc Thuet’s bread. Or the bold chocolate concoctions at Xococava.
Oh, the list goes on. We encourage readers to post their favourite local innovations, too, both here and on The Atlantic’s site. After all, he said he was looking for suggestions.
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