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Restaurants

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Anthony Rose is opening a BBQ restaurant behind Rose and Sons later this summer

Anthony Rose is opening a BBQ restaurant behind Rose and Sons later this summer

(Image: Susan Keefe)

An as-yet-unnamed eatery from chef Anthony Rose, who left The Drake Hotel last year to open the first of three new restaurants, is the latest in the wave of smokehouses to open in Toronto in the last year. Rather than the slow-cooked southern barbecue of other recent arrivals, like Aft, Electric Mud BBQ and Marky and Sparky’s Smokehouse, Rose’s new spot is serving quick-grilled meats, including fish, chicken and sausage, plus smoked ribs and wings.  The space, which is tucked behind his elevated Annex greasy spoon Rose and Sons, will have its own kitchen and bar—housed in old shipping crates—but share cook Chris Sanderson with the diner. The new restaurant is scheduled to open in July. [The Grid]

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Random Stuff

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A culinary tour of some of this year’s deep-fried wonders at the CNE

The bacon-wrapped deep-fried Mars bar at Deep Fried Candy Bars

For last year’s Canadian National Exhibition, we brought you eight culinary innovations, including the god-awful (but much talked about) Krispy Kreme burger. This year, dubbed by many the year of bacon, we scoured the Ex’s food stands once more to bring you five new gastronomic wonders to check out (or avoid, depending on your stomach). What follows is the account of our perilous journey, complete with readouts from our Regret-o-meter. Consume the following at your own risk »

(Meter image: xlibber)

The Dish

Features

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Eastern Promises: hearty, meaty, carb-heavy Eastern European food is Toronto’s next big comfort cuisine

The Way We Eat Now: Eastern Promises

Wvrst Sausage Hall on King West

In the ’60s, Toronto had a bustling Eastern European food scene. Polish, Hungarian and German immigrants opened up humble cafés and grocery stores along Schnitzel Row (the stretch of Bloor between Spadina and Bathurst), in Kensington Market and on Roncesvalles Avenue, servicing mostly the expat community, and a few WASPs who fancied themselves adventurous for ordering fried chicken livers or cabbage rolls. By the ’80s, much of that first wave of Eastern Europeans had retired to the suburbs, taking their goulash and spaetzle with them (RIP Hungarian Goulash Party Tavern). The remaining downtown restaurants, like The Prague on Queen West, have turned into haunts for hungover students scarfing cheap smoked salmon palacinky or doughy pierogies.

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The Dish

Food Events

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Weekly Eater: Toronto food events for July 2 to July 8

Farmer’s market season has arrived (Image: Kevin Ho)

Monday, July 2

  • 86’D With Ivy Knight: Check out a double bill at the at the Drake Lounge. First, a throw-down for the ultimate hangover cure: the Bloody Mary versus the Caesar. Second, a watermelon-eating contest. The Drake, 1150 Queen St. W., 416-531-5042. Find out more »
  • Piola’s Monday Night Mixer: A weekly aperitivo italiano with cocktail and beer specials and complimentary snacks. 1165 Queen St. W., 416-477-4652. Find out more »

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The Dish

Restaurants

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Haute Dogs: seven of the best sausages in the city

Haute Dogs

Innovative butchers are digging up old family recipes and mixing exotic meats with offbeat flavourings. Here, the city’s best sausages

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The Dish

Restaurants

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Olliffe to take over St. Lawrence Market’s Sausage King

Olliffe, the popular Summerhill butcher shop, put out a press release this morning to announce that it was acquiring St. Lawrence Market stalwart The Sausage King effective September 2. The new shop, The Sausage King by Olliffe, will feature gluten- and filler-free handmade sausages, as well as traditionally raised pork, beef and poultry. There will also be sandwiches, salads and other prepared foods. Co-owner and head butcher Ben Gundy will oversee operations at the market, including renovations that the release promises “will bring it up to a similar style and layout aesthetic as its other shop” (if they’re successful, it’ll be something of a departure from the rest of the market). Ark Siniak, the third owner of The Sausage King, will no longer be playing an active role in the new operation, although he’s apparently been working with Gundy over the last two weeks on sausage-related matters.

Olliffe, 1097A Yonge Street, 416-928-0296, olliffe.ca.

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Restaurants

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Weekly Lunch Pick: a beer and a guinea fowl sausage on King West

A guinea fowl sausage, fries and a Brooklyn lager (Image: Renée Suen)

Wvrst, the new King West version of a Munich-style beer hall, takes a simple concept and provides enormous variety, with 18 different sausages and 31 beers.

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The Dish

Restaurants

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Best of the City 2011: Three stops for your meat, fish and fruits and veggies

Best of the City: Food

(Image: Carlo Mendoza)

Game Fish Farmers’ market

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The Dish

Drinks

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A gourmand’s guide to haute dogs for the grill

Innovative butchers are digging up old family recipes and mixing exotic meats with offbeat flavourings

Links

(Image: Christopher Stevenson)

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The Goods

Shopping

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The Thing: our newfound appreciation for the classic backpack

Backpacks

(Image: Jessica Milan)

Backpacks, a natural extension of the scruffy-prep “found-this-in-the-back-of-my-closet” look, are everywhere this summer, and for good reason. The schoolyard staple is eminently practical, a bag that’s purpose-built for carrying life’s real necessities: gym clothes, organic sausages, six-packs. Knapsacks even showed up on the runway at the most recent LG Fashion Week. Branksome-girls-turned-design-darlings Chloé and Parris Gordon (Chloé Comme Parris) featured iterations so chic they could have been ripped right off Kate Moss’s bony back, and a Bay Blanket bag was the jewel of the ridiculously buzzy Klaxon Howl show. Meanwhile, Queen West’s haute hipster outposts are churning out simpler versions that are big and boxy, with subtle flourishes like exposed stitching and leather trim. The look is almost anti-fashion, which, of course, makes it even more fashionable. But what we like most is having hands-free storage space and shoulders that don’t ache at the end of a long day. Whoever said “fashion before function” needs to update their accessories.

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The Dish

Openings

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Introducing: WVRST, King West’s new sausage and beer hall

Wvrst’s dining room features long, communal tables (Image: Signe Langford)

More and more, it seems as though Clubland is outgrowing its old epicentre at the Richmond and John area and oozing west along King Street into what was once a much more sedate dining destination led by Susur, Lee, Marc Thuet’s nom-de-jour resto, Brassaii and Rodney’s. As we reported back in April, it’s into this shifting scene that chef and simple food enthusiast Aldo Lanzillotta has opened his first restaurant, Wvrst, which serves up artisanal sausages and brews in a casual beer hall setting.

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The Dish

Restaurants

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Wvrst, a new King West beer hall, to feature menu from “Southern Italy by way of Munich”

A couple weeks back, news broke that the space that once held Marc Thuet’s Conviction (which closed last fall and was previously Bite Me! and Bistro and Bakery Thuet) was turning into a loosely interpreted Munich-style beer hall called Wvrst. Recently, we caught up with chef and owner Aldo Lanzillotta to ask him about joining Hogtown’s sausage party.

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The Dish

Openings

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With Sausage Partners, Kyle Deming plans to contribute yet another chef-run fine food shop to the Leslieville strip

The Sausage Partners: Lorraine, Lilly and Kyle Deming (Image: Signe Langford)

First there was the Leslieville Cheese Market, then the Foodist Market, then Hooked, and now Sausage Partners. Leslieville is rapidly becoming the east end’s go-to ’hood for gourmet food shopping, and with many of these places being run by pro chefs, it’s easy to see why. This new meat shop will open in June in the former Inspired Cook space, with Kyle Deming (head chef at Starfish and Ceili Cottage) and his wife Lorraine at the helm. “We’ve been thinking about doing this for a long time,” explains Lorraine, “but we really got the push about two years ago when we made sausages for Patrick [McMurray]’s 40th birthday. Everyone was asking, ‘Where can we buy these?’ So we just kept thinking about it and it feels like the right time now.”

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The Dish

Random Stuff

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McDonald’s to give away free buttermilk biscuit sandwiches tomorrow and Thursday

If you’ve still got the stomach to handle fast food after our last post, then this one’s for you. On February 9 and 10, participating McDonald’s restaurants will be giving away free buttermilk biscuit “sandwiches” during breakfast hours. The offer is limited to one sandwich per customer with a choice of sausage, egg and cheese; bacon, egg and cheese; or sausage only.

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The Dish

Restaurants

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Good Stuff Cheap: 11 selections for a kick-ass and low-cost charcuterie plate


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