The city has a new underground restaurant: Parlour Deep Dish Pizza, whose pies can only ordered through a minimalist website. Its owner and location have been kept strictly secret—or at least that was the idea, until their delivery company blew it, as Corey Mintz revealed in yesterday’s Toronto Star. When the service launched on Thursday, orderit.ca’s listing revealed the parlour’s location: 38 Wellington Street East., the site of Trevor Kitchen and Bar (the address has since been taken down, but Google’s cache still shows the original flub). Chefs Trevor Wilkinson and Jesse Vallins apparently spent a year developing the covert service, intending to gauge its success before opening a full restaurant. “I blew it before it even happened,” Wilkinson told the Toronto Star. “I’m raging right now.” Still, we don’t feel too bad for the guy. Deep-dish pizza is notoriously hard to get in the GTA, especially since Vaughan’s Chicago Pizza Kitchen closed. If the lamentations on Chowhound are any indication, Wilkinson will get plenty of business. Read the entire story [Toronto Star] »
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Best new restaurants 2010: James Chatto names five honourable mentions
(Image: Renée Suen)
Toronto Life‘s annual ranking of the city’s 10 best new restaurants is in our April issue, on newsstands now. Despite the lacklustre economy, it’s been a banner year for eating out. Here, James Chatto picks five more new restaurants are worth lining up for.
Prix fixe, midnight madness: where to eat on New Year’s Eve
(Photo by Sally Mahoney)
December 31st is rapidly approaching, and the pressure’s on: what to do on New Year’s Eve? For those who hate crowds, messy house parties and shivering in Nathan Phillips Square but still don’t want to feel curmudgeonly come the stroke of midnight, Toronto’s best restaurants are offering multi-course meals at bargain prices. Here, our list of nine of the best prix fixe menus throughout the city. (Looking for the guide to Toronto’s high profile NYE parties? Click here »)
Michelle Obama on Iron Chef, Lea and Perrins recipe revealed, Canada’s cod comeback
• What is the best way to get rid of unwanted Halloween candy? Serious Eats recommends burying it in a shallow grave—a pie shell—and making candy pie. The dessert is exactly what it sounds like: simply melt the candy in the crust for 30 to 40 minutes at 350 degrees, let cool, then serve. The site advocates a chocolate-heavy filling (Tootsie Rolls, Snickers, M&Ms, Kit Kats and candy corn) that reduces in size when it melts. The final product is sure to make guests frightened and dentists wealthy. [Serious Eats]
• After over 170 years of secrecy, the recipe for Lea and Perrins Worcestershire sauce has been revealed. Or has it? The Guardian trains its cynical eye on the list of ingredients allegedly found by a former company accountant in a skip next to the sauce factory. Forty pounds of pickles? Twenty-four pounds of fish? Eighteen gallons of vinegar? Could that really taste good? We guess that if anyone would know, it would be a Brit. [Guardian]
The Roosevelt Room takes the supper club back to the future
The new meal: The Roosevelt Room, which remains under construction, intends to put the focus on food (Photo by Karon Liu)
Another supper club is opening in the Entertainment District, but before the eye rolling commences, note that The Roosevelt Room is attempting to distance itself from its cookie-cutter urban-chic counterparts. The menu is to be prepared by a high-profile executive chef, and the interior is done in a deco motif intended to channel golden-era Hollywood (rather than the slick, soulless look into the future we’ve come to expect from supper clubs).
We met visonary and Bay Street whiz Jeff O’Brien yesterday as he was configuring the lines on the patterned ceiling above the bar and giving thumbs down to wallpaper deemed too shiny. “I’ve thought for the longest time that Toronto hasn’t really nailed the supper club concept,” he says. “There have been a lot of attempts, but they haven’t really fired all cylinders on the food, service and entertainment components.”
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