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Slurp Noodlefest moves to 99 Sudbury for its second—and final—edition

(Image: Igor Yu)

After a sold-out run at The Great Hall in March, Slurp Noodlefest is returning for a sequel on April 2o at 99 Sudbury. This time, ramen powerhouses Momofuku and Kinton will be serving their novel noodle dishes alongside the likes of Nota Bene, Yours Truly and, oddly, Pizzeria Libretto. Double Trouble Brewery and Chateau Des Charmes are joining Slurp vets Tromba Tequila and Dillon’s Distillery to provide libations. Once again, dishes will run $5–$10, and there’s a $10 entry fee. Ramen fanatics should move fast—the first Slurp sold out, and organizer Suresh Doss has pledged that after this, he’ll be “putting this ramen thing to rest.” Find out more »

The Dish

People

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The 15 Toronto restaurants recommended in Where Chefs Eat, a new culinary guidebook

Where Chefs Eat is a new 633-page collection of answers to a very simple question: where to go for a good meal? Those answers are from some 400 of the world’s top chefs, including Ferran Adria, Daniel Boulud, David Chang, Fergus Henderson and Rene Redzepi, as well as Toronto chefs Michael Steh, formerly of Reds, and Claudio Aprile, chef and owner of Colborne Lane and Origin. The guidebook is edited by Guardian critic Joe Warwick, who also co-founded the World’s 50 Best Restaurants awards. It’s not only an inventory of the flashy big-name places in a city, but also of regular neighbourhood and cheap eats spots. There’s even a category for places the chefs wish they opened. We flipped through the tome to pull out the 15 restaurants in and around Toronto recommended by the world’s top chefs.

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The Dish

Licious

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Alternalicious: a roundup of Winterlicious 2013’s prix fix rebels

Bent’s braised spiced short ribs, one of the critic-endorsed picks on their Susurlicious menu (Image: Karolyne Ellacott)

Winterlicious can be a double-edged sword for diners. Yes, there’s the prospect of great deals that you’d never get otherwise—except during Summerlicious—but the crowds are thick, the servers are frazzled and the ’licious menu doesn’t always measure up to the usual fare. For years, some restaurants have opted to keep the deals but skip the chaos, responding to Winterlicious with prix fixes of their own. We’ve rounded up the best of them below.

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The Dish

Restaurants

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The Momofuku Effect: How David Chang took over the city’s menus long before Momofuku even opened its Toronto doors

The Momofuku Effect

(Photographs courtesy Momofuku)

The New York mastermind behind Momofuku is one of the most copied chefs of the last decade. His brand of fusion—Asian street food elevated to fine dining—has been inspiring Toronto chefs for years. In fact, if you’ve eaten at the restaurants below, chances are you’ve already tasted Chang’s influence. Here, eight Momofuku signatures and their Toronto counterparts.

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TIFF Talk

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SPOTTED: Rob Zombie has dinner on Queen West, terrifies hundreds

(Image: Matt Carr/Getty Images Entertainment)

Horror aficionado (and “Dragula” singer) Rob Zombie was spotted holding court at Nota Bene last night prior to the midnight premiere of his film, The Lords of Salem. The former rock star mustve been in a hurry to waltz—er, mosh?—along the red carpet, because he was barely there for an hour.

Find this story on our Star Spotting Map, where we plot the locations of celebrities spotted around Toronto. Seen a celebrity? Let us know at tips@torontolife.com

The Dish

Restaurants

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Friday Night Bites: Nota Bene, Marben and Scaramouche

FRIDAY NIGHT BITESIt’s 4 p.m. on Friday, and you don’t have a dinner reservation. Still, there’s no need to fret (or waste your night waiting for a table). We just called some of the city’s hottest restaurants and found three that can squeeze in two for dinner tonight. Now it’s up to you to get dialing and snag a table before they’re all gone. Today: Nota Bene, Marben and Scaramouche.

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Restaurants

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Splendido announces its new chef de cuisine: Tom McHugh

Back in May, we told you about Patrick Kriss’s decision to leave his chef de cuisine gig at Splendido (where, in addition to running the busy kitchen, he oversaw our writer’s 12-hour stage) to take over the kitchen at Acadia following Matt Blondin’s departure to work at David Chang’s upcoming Momofuku restaurants. Now, over at Toronto.com, Corey Mintz is reporting that Splendido has officially named Kriss’s replacement: Tom McHugh, most recently the sous-chef at the Trump Tower’s Stock, and previously sous-chef at Nota Bene, which, of course, was launched in 2009 by three former co-owners of Splendido. Round, round, round they go. [Eat]

The Dish

Restaurants

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Toronto Taste 2012: We catch up with the chefs and owners of Buca, Nota Bene, Splendido, Salt and many more

Buca’s Rob Gentile, C5’s Corbin Tomaszeski and Union’s Teo Paul (Images: Renée Suen)

This past Sunday marked the 22nd edition of Toronto Taste, which saw 2,000 food enthusiasts gathering at the ROM to meet some of Toronto’s top chefs while munching on their creations. Over 60 restaurants and 30 beverage purveyors were present at the annual fundraiser, which raises money for Second Harvest, a food rescue program that delivers to various social service agencies. This year, guests were greeted with everything from house-cured meats and fish to lobster and steak (not necessarily together). We caught up with Buca’s Rob Gentile, Nota Bene’s David Lee, Petite Thuet’s Marc Thuet and Biana Zorich, Splendido’s Victor Barry, Top Chef Canada judge Mark McEwan and many more for the latest on their various ventures.

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The Dish

Restaurants

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All-Beef Party: Toronto’s 25 best burgers ranked in order of heart-stopping, messy magnificence

25 BEST BURGERS

Nine years ago, Mark McEwan scandalized Torontonians with his $35 truffled Bymark burger. That was before words like “grass-fed,” “heritage” and “dry-aged” entered into the burger lexicon. The city is now crammed with craft burgers, and carnivores no longer flinch at steep price tags. Competitive chefs bring in whole cows from nearby farms, bake their own buns, smoke their own bacon (twice), replace ketchup with tomato chutney and source the most pungent cheeses they can get their patty-flipping hands on. Thankfully, the mom-and-pop shops haven’t been artisinalled out of business—there are still plenty of sublime greasy-bag burgers around, as well as a few new-school diners ironically replicating them. Here, the very best of the city’s boundless burgerdom.

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The Dish

Restaurants

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Delica’s Devin Connell on the city’s freshest, liveliest flavours

Devin Connell

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The Dish

Restaurants

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Zagat’s 2012 survey picks Toronto’s best restos and settles that pesky average tipping question

Scaramouche’s Keith Froggett (Image: Renée Suen)

Online restaurant review sites like Yelp and Urbanspoon may have cut into the crowd-sourced territory that Zagat once owned, but the yearly survey still has some clout—and the power to get diners in the door. The 2,266 food-loving Torontonians who voted in this year’s survey were crazy for Keith Froggett, giving fine dining restaurant Scaramouche top honours for food and also placing Scaramouche’s pasta bar in the top 10. But the winners weren’t all about linen tablecloths and tasting menus: The Burger’s Priest, with its epically greasy Vatican City burger, broke the top three for best food, while pan-Asian chain Spring Rolls was voted most popular restaurant (proving that democracy isn’t foolproof).

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The Dish

Restaurants

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Nota Bene team to open new restaurant at Queen and Church

Waiting for Nota Bene

Waiting for Nota Bene (Image: PJMixer from the Torontolife.com Flickr pool)

Yesterday evening, Shinan Govani broke the news that the team behind Nota BeneYannick Bigourdan, Franco Prevedello and chef David Lee—was getting set to open up shop due east from their fine dining mainstay at Queen and University. Rumours of a Nota Bene “clone,” however, turn out to be a little exaggerated. Instead, Bigourdan told The Dish, the unnamed restaurant will have a somewhat different concept, something that’s now being ironed out between the partners. They’ll have some time: the new place, which will be located in a currently empty 7,000-square-foot space at 111 Queen Street East, right near George and B Espresso, isn’t scheduled to open until early next year. It’s also located right beneath the Toronto Life offices—which means we’ll be watching developments closely.

The Dish

Restaurants

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Where to Get Good Stuff Cheap 2012: 14 foodie finds, from family-style feasts to cut-rate craft beer

Where to Get Good Stuff Cheap | Food

Family-style dinner
The Queen and Beaver
35 Elm St., 647-347-2712
The Sunday feasting menu at Elm Street’s authentic British pub is aptly named: for $22 a person, chef Andrew Carter will brine a loin of Ontario pork for two days before slowly roasting it and presenting it whole, bones included, for the head of the table to slice and serve. A bevy of seasonal sides—like golden beets, roasted root veg, mashed potatoes, heirloom carrots and green beans—is included, along with homemade apple sauce. Reservations are required by Thursday to give the kitchen time to prepare. Minimum five people.

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The Dish

Restaurants

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GALLERY: All the chefs and dishes from last night’s Gold Medal Plates gala

Langdon Hall’s Jonathan Gushue with his gold medal–winning dish

Toronto’s annual Gold Medal Plates gala took place last night at Metro Toronto Convention Center. Celebrated in nine cities across Canada, the event brings together some of the best chefs and wineries with the city’s well-to-do to raise funds for Canada’s Olympic and Paralympic athletes. Last night, Langdon Hall’s Jonathan Gushue took gold while Buca’s Rob Gentile got the silver and Michael Steh of Reds finished with bronze. Gushue will go on to compete in the Canadian Culinary Championships in Kelowna, B.C. next February. For those who didn’t manage to score one of the $400 tickets, we’ve got you covered.

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The Dish

Restaurants

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Toronto’s five best steak frites

The city’s most impressive meat-and-potatoes pairings in order of awesomeness

Best Steak Frites
No. 1
A good hand with seasoning (rosemary, thyme and a few drops of olive oil and balsamic) brings out the complex flavours of Nota Bene’s grass-fed strip loin, which has flesh so tender it could be cut with a butter knife; frites are crunchy and lustily salted. 180 Queen St. W., 416-977-6400.

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