Relish the Thought
Chefs are doing kicky things with house-made condiments
Taste bud–tingling mustards, jams and chutneys are popping up on menus across the city, the happy side effect of two trends: the DIY ethos (there’s no better method of bottling up the summer’s bounty than cooking it down into sumptuous dips) and the charcuterie craze (what goes better with homemade sausage than homemade jelly?). To brighten bleak mid-winter days, here’s a painter’s palette of toppings.
Tequila jalapeño jelly (on artisanal hot dogs);
Buddha Dog,
163 Roncesvalles Ave.,
416-534-2007
Onion-apple jam (with a grilled Berkshire pork chop);
Grace,
503 College St.,
416-944-8884
Grainy mustard (on a smoked meat sandwich);
Caplansky’s,
12 Clinton St.,
416-500-3852
Tomato jam (with house-made pâté);
Mogette,
581 Mount Pleasant Rd.,
647-350-5772
Tarragon mayonnaise (with frites);
Batifole,
744 Gerrard St. E.,
416-462-9965
Mango chutney (with grilled cheese sandwiches);
The Drake,
1150 Queen St. W.,
416-531-5042
Salsa verde (with Ontario lamb);
Harbord Room,
89 Harbord St.,
416-962-8989
Chestnut-pancetta jam (with white bean, pork trotter and hock soup);
Cowbell,
1564 Queen St. W.,
416-849-1095
Strawberry ketchup (with roasted organic squab);
Canoe,
66 Wellington St. W.,
416-364-0054
Smoked paprika aïoli (with yukon gold fries);
Cava,
1560 Yonge St.,
416-979-9918
Wild Ontario blueberry gastrique (with magret of duck breast);
Globe Bistro,
124 Danforth Ave.,
416-466-2000
Apple-rosemary jelly (with chicken pot pie);
Frank,
317 Dundas
St. W., 416-979-6688
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