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Slider Revolution hopes to bring an uprising of tiny burgers to the Danforth

Sliders, those tiny little burgers on their tiny little buns, have long been a fixture of catering menus in Toronto, but they haven’t really made their mark in restaurants. Richard Lee hopes to change that with his upcoming Danforth restaurant Slider Revolution. Lee, whose background is in sales and finance rather than food, worked on the ill-fated project to bring Wolfgang Puck to Toronto (there have been rumours and rumblings of a Puck outpost here for years, but a restaurant never materialized). Given that a new burger joint seems to open about every five minutes in Toronto (here are the best 25), Lee tells us, “Hell, yeah, I think we need a slider restaurant.” Instead of simply serving tiny patties of ground chuck, Lee will be offering fillings like pulled pork, chicken, meatball and veggies, in barbecue, jerk, bulgogi, Italian and other flavours. The restaurant is slated to be open for business sometime in October.

Slider Revolution, 673 Danforth Ave., sliderrevolution.com

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Champagne declared healthy, Adam Platt picks the best tinned soups, least popular holiday chocolates

Best of broth worlds: ranking the canned soups (Photo by)

Best of broth worlds: ranking canned soups (Photo by Pablo Diaz)

• ’Tis the season for warm, hearty food—even canned soup. New York’s chief restaurant critic, Adam Platt, does a blind taste test of two dozen store-bought varieties. His discerning palate can tell right away which one is Campbell’s (“It’s immediately synthetic and metallic”), and his favourites remind him of childhood (“It makes me want to crumble up crackers in it, watch Leave It to Beaver, cry, punch my brother and stay home from school”). The winner: Wolfgang Puck Organic Classic Tomato With Basil. [New York Magazine]

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Airport food guide, Tim Hortons’ big move, Tyra Banks eats from trucks

On the fly: a typical airport dinner at Pearson

On the fly: a typical airport dinner at Pearson (Photo by Ed Kohler)

• Harried travellers are often at the mercy of the overpriced, under-flavoured food on offer in most airports. Well, Michael Blackie has their backs—sort of. The globe-trotting Ottawa chef reveals some of the better eating options at terminals throughout the world. Montreal’s Trudeau Airport gets points for sandwiches; Vancouver scores high for Globe@YVR’s locavore-friendly menu (a 100-mile restaurant at the airport? That’s like 10,000 spoons when all you need is a knife). JetBlue’s new terminal at JFK and Heathrow’s Terminal 5 are notable for their luxury cuisine offerings. Sorry, Toronto—all you get is Wolfgang Puck, mentioned in the same breath as Tim Hortons. [Globe and Mail]

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Pierre Gagnaire’s new restaurant, more Canadians eating out, International Bacon Day

Happy International Bacon Day to all (Image by Mandy Jouan)

Happy International Bacon Day to all (Image by Mandy Jouan)

• Why wait until September 5 when you can start International Bacon Day shopping now? Bacon-flavoured lip gloss and bacon-scented soap make excellent stocking stuffers, and bacon cupcakes from Yummy Stuff (topped with bacon ice cream, of course) make the perfect holiday dessert. The Globe’s Sarah Boesveld highlights these and other perks of the bacon craze, just in time for the pig day. [Globe and Mail]

• Restaurant traffic in the U.S., France, Germany, Italy, Japan, Spain and the U.K. fell significantly in the first quarter. Canada was the only country in the NPD Group study to see a rise in the number of meals consumed. It was only a 0.1 per cent rise, and the fastest growing sector is the “evening snack.” Good show, Taco Bell; good luck, everyone else. [NDP Group]

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New York Times comes to T.O., Wolfgang Puck’s latest, farmer’s market secrets

Critical condition: The Times's Sam Sifton hits 13 cities (including Toronto) before taking up his new post as restaurant cirtic

Critical condition: The Times's Sam Sifton hits 13 cities (including Toronto) before taking up his new post as restaurant critic (Photo by Peter Dutton)

Sam Sifton, who takes over as New York Times restaurant critic in October, is already proving to be a funny guy. Blogging about his pre-job eating tour, he mentions that he’s booked hotel rooms in Paris, Aix-en-Provence, Brussels, Shanghai, Barcelona, Riga, Los Angeles, Seattle, Mexico City, Stellenbosch, South Africa, and, yes, Toronto. With our hometown on his dining marathon, we think we’ll get along with Mr. Sifton just fine. [New York Times]

Wolfgang Puck has opened a bar and grill in the new L.A. Live Square (think Yonge-Dundas Square’s pimped-out cousin). The menu is “user-friendly,” says the L.A. Times, with So-Cal versions of burgers, steaks and pasta, along with simple gourmet fare like tuna tartare. When and where the Puck drops in Toronto has kept local bloggers busy for years, but we hope that it will be somewhere neon-light free. [L.A. Times]

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Wolfgang Puck in Toronto, Terroni defends its rules, rising alcohol prices

The Puck stops here (Photo by Sean Dockery)

The Puck stops here (Photo by Sean Dockery)

• Chef-tycoon Wolfgang Puck has taken a break from feeding the rich and famous to pay a promotional visit to Toronto. He calls T.O. “a great food city” and promises to play a large role in his next Hogtown venture, which just might be a Spago in the Four Seasons Hotel. [Toronto Star]

• From mad cow to sad cow: as food safety anxiety continues to climb, all American meat will now require country of origin labels (COOL) declaring its provenance, a policy that some say will have repercussions for Canadian cattle. [CBC]

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The best food and drinks for an Oscar party

If hosting an Oscar-night party is your kind of thing, then we bet kitschy movie-themed drinks and snacks are, too. So, we’ve compiled the best ideas for Sunday night, starting with celebrity cocktails from Gourmet.

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It seems as if the northeast corner of Yonge and Dundas has been under construction forever

It seems as if the northeast corner of Yonge and Dundas has been under construction forever. What’s the deal?—Jennifer Charbonneau, Liberty Village

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