From multi-course tasting menus to decadent desserts and simple-is-best slices of pizza, these are the dishes Toronto chefs are still thinking about
“My partner, James, took me here for my 32nd birthday dinner, and everything was amazing. I love scallops, and these were absolutely succulent and grilled to perfection. Wood-fire grilling is unmatchable and unmistakable and was the perfect treatment for these scallops.
They were given just a quick fire for that wood-fire flavour infusion, a hint of acidity and perfect seasoning to bring out the scallops’ natural sweetness. They arrived at the table still in their shells, with ramp butter, sea asparagus and Morita chilies, which are subtle and not overwhelming. I asked to keep the shells. Chef Steven was super sweet, and he made our dinner very special. When they received a Bib Gourmand designation from Michelin, I was thrilled—it was well-deserved.
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