Author: Flora Tran

CRU’s official grand opening was on Feb 28th, after the popular seafood restaurant Lbs. closed at the end of 2018, to unveil with its brand-new restaurant and bar concept.
The place is connected to the Scotia Plaza building, hidden behind its royal blue velvet curtains. Once you enter, the modern fine-dining restaurant is filled with stunning contemporary murals and artworks by Polish artist, Pawel Swanski.

The first North American location of Don Alfonso 1890 opened a couple of months ago and is already recognized as the “Best New Italian Restaurant in the World 2018”. Nick Di Donato from the Liberty Group and Michelin Star Chef Ernesto Iaccarino announced the exciting news of the Three-Fork designation from the prestigious Gamberro Rosso – the Italian equivalent of the Michelin Star.

Eat to the Beat returns for the 23rd annual culinary gala, featuring 60 top female chefs while raising funds in support of breast cancer. The event conveys a powerful message and the strong support for women through the challenges. The event took place at Roy Thompson Hall, sponsored by the Canadian Cancer Society GTA (CCS), filled with great food, drinks, and fun for this great cause as proceeds are directed to CCS programs and services to help support anyone living with breast cancer…

We were invited at the beginning of August to sample Weslodge’s new menu. Through their electrifying yellow doors on King West, their modern, high-end saloon theme is evident with the room filled with antlers and brass accents.

Hublot official debut in Toronto started with a home run. Hublot collaborated with Toronto Blue jays baseball slugger legend José Bautista to release an exclusive timepiece. Jean-François Sberro, Managing Director for Hublot North America, unveiled it at an intimate cocktail reception and dinner hosted at The Adelaide Hotel on January 30th, 2018.

With the new revitalized Union Station, Amano Pasta is a great addition as the first full-service restaurant. Chef Michael Angeloni envisioned the restaurant concept since childhood while making pasta in his nonna’s basement. Similar to Angeloni, as a second generation half-Italian Canadian, the dishes are Italian while many of the ingredients are not.

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