Bar Salumi

The Dish

Drinks

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10 deliciously boozy Toronto cocktails for $10 or less

Somehow, we’re not sure when exactly, we became inured to $16 cocktails in Toronto. So much so that anything for $10 or less has started to seem like a serious bargain. We scoured the city’s bars and restaurants to bring you 10 Toronto cocktails from the burgeoning booze scene—complete with unusual spirits and house-made syrups and infusions—at prices that will allow you to try more than a couple before heading home.

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The Dish

Food Events

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Weekly Eater: Toronto food events for November 12 to 18

The Gourmet Food and Wine Expo kicks off on Thursday (Image: Courtesy Food and Wine Expo)

Monday, November 12

  • Monday Night Dinners at Local Kitchen and Wine Bar: Every Monday night, Local Kitchen serves a $40 prix fixe menu of Italian fare with half-price wine bottles and no corkage fee. 1710 Queen St. W., 416-534-6700. Find out more »
  • 86’D With Ivy Knight: Fourth annual Pickle Battle. Bring in your best professional or amateur brined cuke. The Drake, 1150 Queen St. W., 416-531-5042. Find out more »

 

Tuesday, November 13

  • Mario Batali’s Fall Classics: Learn the basics for great Italian meals, like tomato and grilled zucchini stacks and Batali-inspired tomato sauce from scratch. The Chef Upstairs, 516 Mount Pleasant Rd., 416-544-9221. Find out more »
  • From Wing to Tip: Chef Rodney Bowers presents new and exciting ways to prepare family-style chicken dishes using only the best local, organic chicken. He’ll also demonstrate how to make chicken stock and a quick fall soup—not to mention Shanghai chicken thigh lettuce tacos. LCBO Summerhill, 10 Scrivener Sq., 416-922-0403. Find out more »
  • GE Café Chef Series—Pasta Party With Fabio Bondi: A series of workshops connecting eaters to the unique terroir, chefs and food culture of southern Ontario. This week, chef Fabio Bondi of Local Kitchen and Wine Bar and Bar Salumi shares his knowledge and experience in pasta making and Italian cuisine. Evergreen Brick Works, 550 Bayview Ave. Find out more »

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The Dish

Restaurants

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Where to Eat Now 2012: Vote on the 10 trends in dining that we love and hate

Where to Eat Now 2012: Vote on the 10 trends we love/hate

We picked out ten trends that helped define dining in Toronto in 2012, and pronounced whether we loved them, hated them or had a love-hate relationship with them. Now you can have your say.

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The Dish

Restaurants

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Where to Eat Now 2012: 10 trends in dining that we love and hate (or have a love-hate relationship with)

Where to Eat Now 2012: 10 Trends We Love/Hate

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The Dish

Drinks

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Best Bars: Toronto’s top 16 cocktail lounges, dives and speakeasies


Best Bars: Cocktails

CHECK OUT ALL 16 COCKTAIL PICKS »

JUMP TO: BEST ROOFTOP TIPPLES | CLASSIEST DRINKS IN A DIVE | BEST DRINKS AFTER A 12-HOUR DAY | GAYEST COCKTAILS | BOOZIEST BRUNCH | TRENDIEST COCKTAILS IN A PORTUGUESE SPORTS BAR | BEST TEQUILERIA | BEST RUM AND BOURBON | LIVELIEST DRINKS IN A STUFFY HOTEL BAR | MOST RELAXED WHISKEY BAR | TASTIEST NEGRONIS | MOST IRONIC COCKTAILS | MOST AUTHENTIC SPEAK EASY | MOST EXCLUSIVE COCKTAIL CLUB | BUZZIEST BARTENDER HANGOUT | BEST PLACE TO SEAL THE DEAL

By Denise Balkissoon, Ariel Brewster, Andrew D’Cruz, Matthew Hague, Malcolm Johnston, Emily Landau, Jason McBride, Alexandra Molotkow, Mark Pupo, Peter Saltsman, Courtney Shea and Eric Vellend. Photographs by Jess Baumung, Emma McIntyre, Liam Mogan, Sean J. Sprague, Christopher Stevenson, Ryan Szulc and Jamie Hogge

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The Dish

Features

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Just Opened: we review Sushi Couture, Niwatei and Bar Salumi

A new sushi king on Bloor, carb-loading in Markham and Parkdale’s chicest snack spot

Sushi Couture star
456 Bloor St. W., 416-538-8618

Ken Zhang has been a sushi star going on a decade now, thanks to his time at Japango across from city hall, where he served some of the hardest-to-find fish in town. Now on his own, his cut fish and rolls at Couture are still excellent. His couture roll—rice and avocado wrapped in nori, topped with salmon and a scallop slice and flash-toasted with a blowtorch—is given a boost with scallion and roe. (But don’t order the o‑toro, a.k.a. bluefin tuna—it’s severely threatened, the marine equivalent of eating baby panda.) Zhang’s hot dishes, however, sometimes miss the mark. The $70 oma­kase option here is just $10 less than Sushi Kaji’s basic oma­kase and doesn’t begin to approach the master’s orbit. A soup of buttery shell clams, for instance, should be beautiful given its ingredients of sake, butter, yuzu zest and soy, but there’s far too much soy, so it’s too salty for more than a few sips. Roast duck salad brings cold, chewy slices as pallid as Lloyd Robertson’s wattle over mesclun mix that has started to brown. The tempura aji is exceptional, chopped and mixed with scallions, folded into a shiso leaf and quickly fried: the taste is creamy and full, balanced out with the sharp onions, the soapy leaf and crunchy shell. Unlicensed. Mains $19–$26.

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The Dish

Openings

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Introducing: Bar Salumi, an aperitif bar by the owners of Local Kitchen

The interior of Bar Salumi. Volano meat slicer located near bottom left (Images: Jon Sufrin)

Inside Queen West’s new Bar Salumi—under hanging Berkshire prosciutto, garlands of hot peppers and a wild boar’s head—sits the Ferrari of all meat slicers: a Volano. In the hands of the right operator, the apparatus is supposed to make a perfect slice every time. Michael Sangregorio and Fabio Bondi, Bar Salumi’s owners, are hoping to become such operators. “It’s the most expensive thing in the entire bar,” says Sangregorio, who likens it to a Swiss watch. Bondi admits they’re trying to figure out how to use it to its full potential.

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