Rogue chefs are making some of the city’s most creative food in restaurants that are here today, gone tomorrow
On a late-February evening, 24 of us were huddled around two dimly lit communal tables at Ortolan, a tiny restaurant at Lansdowne and Bloor. We were there for Boxed, a four-hour, eight-course pop-up dinner—one of dozens of one-night-only culinary shows happening in Toronto right now.
Pop-ups, dinner series and roving restaurants have multiplied over the last couple of years, as the city’s up-and-coming chefs have broken out of the traditional culinary training model. Instead of working their way up through the kitchen ranks at old-guard establishments, they’re making their names by cooking audaciously experimental food in makeshift kitchens, and using social media to promote themselves. Read the rest of this entry »
Read the rest of this entry »