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All stories relating to Zucca Tratoria

The Dish

Pantry Raid
July 5, 2010 | 11:49 am

2 Comments

The great scapes: five ways that Toronto chefs are using garlic shoots

A bunch of garlic scapes (Image: Joe Shlabotnik)

For the past few weeks, garlic scapes have been cropping up on menus throughout the city. An early summer treat, these shoots are the sweeter, mellower off-growth of the more pungent bulbs that come later in the season (cutting them from young plants helps the bulbs grow plumper). But as they are delectable in their own right, scapes have lately found a following from locavore chefs. Below, five ways of the best ways to enjoy scapes in Toronto right now.

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The Dish

Rumours & Rumblings
April 21, 2010 | 10:50 am

9 Comments

Madeline’s massive make-over: name changes, construction and the return of Susur Lee

Don’t panic at the sight of shuttered windows at Madeline’s. The place closed on April 10 but will re-emerge in early June as Susur Lee’s next Toronto restaurant.

Brenda Bent, Lee’s wife and the person in charge of redoing Madeline’s space, tells us that after Dominic Amaral’s departure last year to become head chef at Zucca Trattoria, it was time to give the place an update—especially since her husband will be cooking in Toronto more often now. Lee’s contracts say that he has to check up on Shang (in New York) only three times a month, Zentan (in Washington) three times every two months and Chinois (in Singapore) about four times a year.

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The Dish

Pantry Raid
November 2, 2009 | 4:35 pm

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Squash season is upon us: five of T.O.’s top chefs show us how they’re treating fall’s star fruit

(Photo by Andy Roberts)

(Photo by Andy Roberts)

For Toronto chefs worshipping at the altar of fresh and local, squash is the ingredient of the moment. Cowbell’s owner and chef, Mark Cutrara, tells us that the locavore movement has led to a better infrastructure for getting Ontario-farmed versions to cooks, who are doing more than just puréeing the fruit for soup. Culinary innovators around town are transmuting squash into ice cream, gratin and gnocchi. We look at five delicious dishes from five Toronto menus that make the most of this year’s bountiful squash harvest.

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The Dish

Restauran-TO
October 22, 2009 | 11:14 am

4 Comments

Seven days of dinner deals

The elk at Amuse Bouche gets the week off to a delicious start (Photo by Renée Suen)

The elk at Amuse Bouche (Photo by Renée Suen)

In this year of scrimping, more and more Toronto restaurants are offering once-a-week meals that allow diners a cheap feast on a slow night. From Monday to Sunday, we list the best places to hit each evening.

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The Dish

Pantry Raid
July 9, 2009 | 12:52 pm

4 Comments

Local cherries are here, but going fast

The pits: Fresh Ontario cherries will only last three weeks (Photo by bensonkua)

The pits: Ontario cherries will last only three weeks (Photo by bensonkua)

A rainy June delayed the season, but Ontario cherries are finally making their annual appearance in desserts across the city. Farmers say the fruit will be around for three weeks, max, so we suggest all 100-mile dieters stock up now. Here, we look at what Toronto chefs are doing with Ontario cherries and list where to find fresh ones in the city.

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