sandwiches

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Restaurants

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Weekly Lunch Pick: Origin Liberty’s $9 daily sandwich

BLT and Spanish fries at Origin Liberty (Image: Renée Suen)

Earlier this year, Claudio Aprile opened Origin Liberty, taking over a spacious corner of what used to be a Bren gun factory. The lunch menu includes some of the more popular plates from dinnertime but also a collection of sandwiches with international flavour profiles. The best deal is the $9 daily sandwich, which ranges from an indulgent lobster club to a classic meatball and is advertised on Twitter and, appropriately enough, on a sandwich board outside Origin’s main entrance.

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The Dish

Openings

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Introducing: Rashers, the new Leslieville shop devoted to the bacon sandwich

Memories of the bacon butties of England and Ireland inspired industrial designer Richard Mulley and aviation CEO John Clark to open what they’re billing as North America’s first all-bacon sandwich shop. A tiny four-seater in Leslieville, Rashers has seven sandwiches on the menu, all made with bacon custom brined and smoked by Perth Pork Products and served on Fred’s Bread.

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The Dish

Openings

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Introducing: Dr. Augusta’s Samitorium, Kensington’s newest gourmet sandwich and soda shop

Introducing: Dr. Augusta’s Samitorium

(Image: Susan Keefe)

The nostalgia diner trend has been chugging away for a few years now, on menus and in restaurant designs. The latest edition: Dr. Augusta’s Samitorium, a new sandwich and soda shop located at the edge of Kensington Market and named after the area’s north-south artery. Owned and operated by Chris Bobbitt and Vlad Vujovic, it’s a decidedly stripped-down take on a ’50s eatery, with tall black leather stools, a throwback black-and-white tile floor and large picture windows. The main bar is home to rows of pickle-packed Mason jars and the place’s big draw: an old-school soda fountain.

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The Dish

Restaurants

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Best of the City 2012: Toronto’s top tacos, brunch, pampering service, pickling classes and more

Best of the City, Best of the City 2012

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The Dish

Coffee and Tea

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Tim Hortons prices go up—but coffee is spared 

The usual breakfast and lunch fare at Timmies will now set customers back an extra five to 20 cents to account for increased operating costs (mercifully, it’s suspected that coffee products haven’t been affected). Things have been shaky for the Canadian favourite as of late, with declines in store traffic, an ongoing search for a new CEO and that pesky drought poised to drive up food prices across the industry. We imagine its executives are stress-eating Timbits by the dozen right now. [Toronto Star]

The Dish

Restaurants

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Weekly Lunch Pick: a prime rib sandwich at Tavolino that won’t bust your gut

Too often, prime rib is the kind of sandwich that seemed like a good idea at the time but makes it nigh-impossible to stay awake for the rest of the workday. At Tavolino, not so much. The King West sandwich shop, which opened late last year, has already amassed a pretty devoted following among the various creative types who work on this sandwich-heavy strip (it’s right near Reggie’s, Cool Hand Luc, a Big Smoke Burger, The One That Got Away, a Subway location and more).

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The Dish

Openings

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Introducing: Barton Snacks, the Annex’s new spot for ice cream and specialty chips (together at last)

Barton Snacks sits, appropriately enough, on the corner of Barton and Bathurst, just north of Bathurst Station (Image: Susan Keefe)

The corner snack spot is a staple of any neighbourhood worth its salt, and the corner of Bathurst and Barton may have found just that in Barton Snacks. Owned and operated by Katherine Lehto and Chris Sherwood (from the Adelaide St. Pub), the quaint and kitschy shop opened its doors during the first week of June and has been supplying the area with ice cream and munchies ever since. We stopped in to get the scoop.

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The Informer

People

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PARTY PAGES: Power Ball, where you will never run out of meat, alcohol or pretty things to look at

A party like the Power Plant gallery fundraiser Power Ball: Quarter-Life Crisis hasn’t happened in Toronto since the Dangerous Method fete at Soho House last TIFF. The celebrity presence may not have been there, but the attitude was the same: old biddies, artists, hipsters, PR gals and banker bros all partied together, taking in unusual art while drinking a lot (a lot) and eating wild bison sandwiches prepared by celebrity chef Marc Thuet in between emergency dance breaks. A party of such esteem isn’t without its boldface names, and we saw Belinda Stronach, writer Victoria Webster, the Globe and Mail’s Gabe Gonda, gossip columnist Shinan Govani, Zoomer’s Suzanne Boyd, artist Rui Amaral, eTalk’s Tanya Kim, designer Jeremy Laing, accessories designer Maryam Keyhani, socialite Jenna Bitove and The Society’s Ashleigh Dempster and Amanda Blakley.

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The Dish

Openings

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Introducing: The Chickery, the new roast chicken joint from David Adjey and Danny Farbman

Co-owners of The Chickery: David Adjey and Danny Farbman

The Chickery opened in early May, seeking to bring yet another lunch option to the hoards of creative-types working in and around the Spadina and King West junction. Behind the QSR (quick-service restaurant, i.e. fast-food joint) are Food Network chef David Adjey (Restaurant Makeover, Nectar) and Danny Farbman, whose latest (and fanciest) What-A-Bagel location is in the same building. The space was done up by Sodi Designs and features two long high-top communal tables, a handful of banquettes and an open kitchen—where you might just see Adjey behind the fryer if you’re lucky.

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The Dish

Openings

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Introducing: Stack, uptown’s new barbecue restaurant (complete with a huge smoker)

(Image: Karolyne Ellacott)

“Anybody can do a good burger,” says Todd Savage, co-owner of Stack, uptown’s answer to Barque. “But being the pit master is a real art form.” Indeed, Savage and his high-school buddy from “about 400 years ago,” Bill Panos, originally intended to devote their new restaurant to on-trend burgers, but ended up deciding it was important to have more options, especially for a family-friendly spot.

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The Dish

Restaurants

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Weekly Lunch Pick: a wonderfully sloppy brisket sandwich at Black Camel

This meal is best enjoyed picnic-style (Image: Renée Suen)

Black Camel’s small menu might offer only five sammies and a couple sides; nonetheless, this Rosedale sandwich bar is practically a neighbourhood institution.

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The Dish

Openings

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Introducing: The Commissary, Leslieville’s new laid-back lunch spot

The salvaged barn wood is courtesy Urban Tree Salvage

The Commissary, a new Leslieville lunch spot, bucks the healthy hippie fare and burgers that dominate the area and opts instead for dishes like lobster bisque or shrimp flatbread pizza. When Sophie shut its doors, the Commissary’s four partners moved in and started the redesign, taking the 32-seat space from stark white and acid green to earthy warmth in russet, with exposed brick and reclaimed barn boards. Commissary chefs Andrew Bridgman and Rod Dannewald designed their menu around an unmet niche. “We asked the neighbourhood what it wanted,” says Bridgman, “and they said there’s nowhere to have lunch.”

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The Dish

Restaurants

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Weekly Lunch Pick: the Brick Lane chicken sandwich at Sliced

(Image: Renée Suen)

The latest addition to the downtown grab-and-go market is housed in a new condo building built on what was once the rundown Bay Street Motel. Although dine-in options include four hot-pressed sandwiches, many instead head to the back refrigeration case for the freshly made and cardboard-packaged wedge sammies.

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The Dish

Openings

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Introducing: Lilly’s Lunches, a new bike-based brown bag delivery service

Lilly’s Lunches owner Elizabeth Callahan packs brown bags into her custom-design basket (Image: Karolyne Ellacott)

Lilly’s Lunches is a new one-woman and one-bike operation run entirely by Elizabeth Callahan. After growing weary with her day job, Callahan fled her cubicle and landed on a bicycle instead. Throughout the workweek, she pedals her way around the downtown core, dropping off brown-bagged lunches to office workers too busy to head out for a bite. We decided to join her on her route for a day’s deliveries.

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The Dish

Food TV

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Top Chef Canada recap, episode 7: modernist warfare

Date night at judges' table (Image: Top Chef Canada)

TOP CHEF CANADA Season 2 | Episode 7

We’ve often noted that the dishes on Top Chef Canada are a good deal simpler than the fare on the show’s U.S. forebear. Compared to, say, the ambitious yet elegant work of Top Chef Texas winner Paul Qui, the Canadian crop of grilled cheese sandwiches and roasted strip loin can start to feel a tad unambitious. Perhaps that’s why the producers chose to fly in Top Chef All-Stars winner and modernist cuisine avatar Richard Blais to judge last night’s episode. Did it work? Find out in our recap below.

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