Check out this fresh fish dish
It’s time to get out to King West for some good Nuevo Latino eats that are already making big waves. Inspired by the Latin street vibe, the highly anticipated restaurant by Chef Steve Gonzalez (former Chef de Cuisine, Origin and fan favourite on The Food Network’s Top Chef Canada) is now open at 606 King West, taking over the former nightclub space that used to be Cheval.
Great menu items include fresh ceviche made available as a flight of five different taste-sized portions or as a more generous portion for sharing.
“These dishes reflect what’s going on in South America right now, where traditional dishes are evolving as various immigrants contribute to the Latino melting pots,” says Steve Gonzalez. “It is my desire to introduce the people of Toronto to classic Latino dishes prepared with the freshest of ingredients provided at very reasonable costs.”
The fresh ingredients and colourful presentation were unreal! Check out all the dishes in our photos below. It’s making me hungry right now. So why not check out the hustle and bustle of King West life from above on the rooftop patio while sipping on refreshing cocktails and Latino street fare. Go check it out!
This ceviche is incredible
Chef Steve Gonzalez with his Adobo pork dish which feeds 8. It requires 48 hours advance notice to prepare this ultimate succulence.
Check out what some people are saying about Valdez
Sneak peak !! #latinostreet @thevaldezTO pic.twitter.com/OFI4QMgFwj
— Matty Tsoumaris (@matty_uniq) May 31, 2013
@culinaryadvco @latino5spice @TOFoodTourGuy @thevaldezTO mmm… sounds yummy!
— Yvonne T. (@th3hungrycat) June 5, 2013
@thevaldezTO – Incredible food, fun lively space, rooftop patio. Super nice staff! Go now!!!! #justopened #kingwest #topchef #valdez
— Gillian (@gilliansusan) June 8, 2013
Looking forward to sipping a mojito Valdez on the rooftop patio @thevaldezto this summer. @ Valdez http://t.co/LJHXRMssIz
— Karen Kwan (@HealthSwellness) June 12, 2013
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- Chef Steve Gonzalez with his Adobo pork dish which feeds 8. It requires 48 hours advance notice to prepare this ultimate succulence.
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- Check out this fresh fish dish
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- Flight of ceviche
