We have reached a tipping point with Japanese AYCE establishments. Firstly, we need to address the perception associated with AYCE joints; it is the notion that they sprout up like weeds and use subpar ingredients. Essentially– it is the idea of ‘cheap and cheerful food’ that can feed the masses.
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In the biggest annual Curve Ball gala to date, and having been witness to the last 3 myself, it’s easy to see why it keeps growing with 1,500 baseball fans in attendance this time.
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Boil Bar has changed up the Markham dining scene after opening in February with their Louisiana-style seafood restaurant. Inspired by the Southern trend, this family-friendly experience allows us to be fully hands-on with our food. Guests can be fully immersed in our meal, surrounded by detailed nautical-themed decor; orange seats, wooden walls, and murals of their seafood all over the restaurant. Each table is also equipped with tissue, paper towels, a bib, gloves, a claw cracker, and a metal pail for the shells.
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It was a star-studded evening for CAFA’s biggest gala yet in their 3rd iteration of the annual Canadian Arts and Fashion Awards gala celebrating achievements in fashion. Guests included Madame Sophie Grégoire-Trudeau, Coco Rocha, Kim Cattrall, Elle Macpherson, and Karlie Kloss.
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It’s been 8 months since their launch of Chef & Somm – a private chef service, and Chef Eyal Liebman and Sommelier Rebecca Meir-Liebman invited us to experience their 6 course wine and dine pairings at the Wine Cellar of Spiga Ristorante (1378 Yonge Street). For the evening, the duo provided a spectacular bespoke dining where the chef prepared dishes onsite using the kitchen – as opposed to semi-prepared catering – with the sommelier’s story sharing that ties into their choice of ingredients and wine.