The top five spots to break bread, dent the expense account and sign a deal while you’re at it
Eating and Drinking 2012
No frozen chicken fingers. Just five restaurants that satisfy young palates and keep the grown-ups happy
Lovingly brined, jarred and served by the city’s star chefs, these pickles are the best of the puckery pack
Where to find it: The new sceney bistro La Société, 131 Bloor St. W., 416-551-9929.
What: The platter features catches by Toronto-based Allseas Fisheries. The raw, filleted salmon is organic, from Ireland. The sashimi is the highest grade yellow-tail tuna from Japan. The oyster selection changes every few weeks and includes Wellfleet from Long Island, Malpeques from P.E.I. or Kusshi from the West Coast. The wild Mexican shrimp is chemical-free. And the seafood salad (on the top) combines calamari, shrimp, scallops, mussels and brined salmon.
Pièce de résistance: A whole P.E.I. lobster (on the second tier). Read the rest of this entry »
Read the rest of this entry »
The city’s most impressive meat-and-potatoes pairings in order of awesomeness