Levetto on College

Have you ever yearned for a hearty bowl of pasta or a slice of pizza yet splurging at a restaurant and spending three hours there just doesn't cut it because it's a Tuesday night and you have an 8 o'clock meeting tomorrow morning that you still gotta prepare for? Yeah, I know you have. The thing is there's a time and place for fancy Italian but even I'm not up for that all the time (surprise, surprise). After a long day at work all I crave sometimes is delicious food quickly. If you ever find yourself feeling this way then I suggest you give Levetto a try.

 Levetto (Twitter: @levettoresto, Facebook: Levetto) is a “fast casual” pizza and pasta joint with good price points and generous portions. There are currently five Levetto locations in Ontario - one in Vaughan, one in Waterloo, one in Baden, and two in Toronto (Liberty Village and College Street). A sixth location is in the works in Chinatown at 392 Spadina Ave.

You walk in, you order at the counter, you pay, you take a seat, and food will be served to you when it's ready. That's all there is to it at Levetto.  And, of course, you can also get your food to go. Visit their website and you'll see that some locations takes orders online for pick up and others even do delivery. For my Levetto experience I checked out their College St. location.

If you want to fancy it up a bit Levetto does alcoholic drinks as well. They have bottled beer for $5, imported beer for $6, wine by the glass for $6-$8.5 and wines by the bottle for $30-$39. Such good prices especially with the wine. This is another reason why Levetto is so appealing.

Crêpe & Co. European Café

Crêperies. Very limited number of them in Toronto. Having said that it's still not too too hard to find the classic French dish in the city - a number of dessert places come to mind actually, such as Caffe Demetre and Spin Dessert, as well as Crepe De Licious which you'll find in various shopping malls. However, when it comes to stand-alone crêperies that specialize in both sweet and savoury crêpes, I can only think of three: Café Crepe, Crepes A-Go-Go, and Millie Creperie (which serves French crêpes with a Japanese twist).

Anyway, unbeknownst to me, Crêpe & Co European Café (Twitter: CrepeCoCafe, Facebook: Crepecocafe) opened last summer across the street from the Gladstone Hotel on 1167 Queen St. W. So make that four crêperies. I visited the cozy European-style café for an early dinner during the Christmas holiday. 

Inspired by their travels and the delicious thin pancakes found throughout Europe, husband and wife Andrey and Natalie were determined to open a café, one specializing in the traditional French crêpe, both sweet and savoury, with Eastern European influenced fillings (i.e. "My Big Fat Greek Crepe", "Chicken Kiev", "Polish Sausage & Mushroom") 

There are a total of 14 savoury crêpes and 16 dessert crêpes. It shouldn't be hard to find one you want to try; the real problem is choosing only one.

Buca Osteria & Bar (Buca Yorkville)

Buca Osteria & Bar at 53 Scollard Street (or the Four Seasons condo tower) is the newest addition to the King Street Food Company's group of restaurants. With an already impressive list of successful restaurants in its portfolio such as Jacobs & Co. Steakhouse (2007), Buca Osteria & Enoteca (2009), The Saint Tavern (2012) and Bar Buca (2014), owners Gus Giazitzidis, Peter Tsebelis and chef Rob Gentile are certainly doing everything right. After all, world renowned chef Jamie Oliver doesn't just partner up with anybody to open a restaurant (in case you've been living under a rock Mr. Oliver will be collaborating with King Street Food Company to open North America's first Jamie's Italian at Yorkdale Shopping Centre in Spring 2015). According to the press release, the establishment "will feature pasta and pizza made fresh daily on-site, an antipasti station with cured meats and an open kitchen, bringing the Italian family-style of dining to life." I'm excited, how 'bout you?

Sorry, I digress. My three friends and I visited Buca Osteria & Bar, or Buca Yorkville (@bucayorkville), last month for dinner. Similar to Bar Buca, this new location is open during the day from 8AM to 5PM serving specialty coffees and pastries, as well as lunch on weekdays and weekends.

I like the room here. It's spacious like Buca on King yet I appreciate the brighter lighting at this Yorkville location (it can get a tad dark at the King West spot sometimes). Modern and contemporary elements from Bar Buca, such as marble accents and concrete walls, can also be found but they are balanced with warm lighting and wooden floors here.

The 85-seat restaurant has a seafood-centric menu inspired by the coastal cuisine of Italy. You'll find a wide selection of house-made smoked and cured fish (think charcuterie but with fish), market oysters, crudo of whole branzino carved table side, whole salt-baked fish (also served table side), crudo misto platter serving a daily selection of raw sea food, fried apps such as crisp Altlantic cod tongues and crisp eel, plus Buca's signature pastas and pizzas that we have grown to love. If you love tasting menus, Buca Yorkville do those too. Limited to one seating a night, six diners get to experience a three-hour gastronomic feast at the chef's rail for $180 per person (additional $100 for wine pairings). 

Sausage League 2014 - Final - The Saint vs. The Drake

It was yet again a battle between The Saint Tavern (@thesainttavern) and The Drake Hotel (@thedrakehotel) in this year's Sausage League finals on August 6th. Just in case you're not aware the annual Sausage League, now in its 4th year, brings together chefs from some of Toronto's hottest restaurants to compete for the title of "Sausage Champion". The competition takes place at Marben (@MarbenResto) every year and for $25 per person, you get to enjoy two sausages (one from each competitor) paired with a craft beer. When the diners are done they each cast a vote for their favourite sausage to help crown the winner of that round. The restaurant with the most votes that evening gets to proceed to the next round of the tournament.

In this year's finals, a lot was at stake for Jesse Vallins (@jessevallins) of The Saint; the two-time reigning Sausage League champion surely had a reputation to uphold. However, the pressure was looming for John Koplimae (@J_Koplimae) of The Drake as well since he was so close to taking home the Fromer's cup last year.

Who will it be? Jesse or John? Read on to find out!

Photo Credit: Marben

I snagged a seat at Marben's chef's table for the event. Given my view, I knew exactly whose sausage dish belonged to which chef. This didn't sway nor influence my decision though - I still voted for the sausage which I thought was superior.

"RED SAUSAGE" 

Smoked BBQ brisket, buttermilk bun, coleslaw, BBQ sauce, morney 5 cheese, crispy onions

Sausage League 2014 - 2nd Round: The Saint Tavern vs. The Harbord Room

The fourth edition of the popular Sausage League competition is happening right now at Marben! Featuring a round robin competition between eight local chefs and restaurants for the best sausage dish, participating diners get to vote during each round to award Toronto's ultimate Sausage King.

For $25 you get to enjoy the entire Sausage League experience (2 unique sausage dishes and a Beau's lager) and cast a vote for the dish you liked the most and at the end of the evening, the restaurant that has garnered the most votes will proceed to the semifinals until one chef is left standing.

Round 1 took place on Tuesday, July 15th, between Rock Lobster and Origin St. James where Deron Engbers of Rock Lobster bested Harrison Hennick of Origin St. James in this year's first ever match. Deron’s Wild Boar and Tarragon Sausage with Fennel Slaw was the winning dish, edging out Harrison's Chicken Sausage with Tempura Cauliflower, Hot Buffalo Sauce & Yuzu plate.

I attended Round 2 the very next day on Wednesday. The battle was between The Saint Tavern (@thesainttavern) and The Harbord Room (@theharbordroom). Just so you know Jesse Vallins from The Saint has been the reigning Sausage King for the last TWO years. Will he take home the title for the third time? We will see :)

The two sausages were brought out with coloured napkins corresponding to the sausage on the voting card. This encourages diners to vote for the tastier dish rather than their favourite chef or restaurant.

"RED SAUSAGE" 

Bacon sausage, pork & cheddar pierogi, herb sour cream, caramelized onion puree

"BLUE SAUSAGE"

Pork pesto sausage, pine nuts, basil, corn polenta, buttermilk twill

Oh Geul Boh Geul, Korean Restaurant in North York

Whenever I crave something soup-y I default to Vietnamese pho (did I ever tell you that if I could only eat one thing for the rest of my life I'd choose pho?) Although it's extremely rare there are times when I just don't feel like pho especially when it's super cold outside. When the windchill makes it feel like it's -30 I long for a thick, rich soup; a soup with depth, a soup that'll warm me up from the core (does that make sense?!) Tofu stew, kimchi stew, pork bone soup...they do exactly that. I mean c'mon, they are all served steamin' hot! You literally need to sit there and wait until the bubbling dies down just so you won't burn your lips off. But man, the first sip of that hot soup is so comforting - it makes me go "Ahhhhhhhhhhhh....." every time. You know what I mean, right? You do. Korean stews seriously soothes the soul. When it's summer the hotter temperatures deter me from ordering stews but I still enjoy other Korean dishes, especially their cold noodle (mul naengmyeon and bibim naengmyeon).

Prior to this particular visit to Oh Geul Boh Geul I usually, if not most of the time, order my own thing at Korean restaurants with minimal sharing of dishes. It's an in-and-out ordeal for me; I'd sit down, order, eat my stew and go. It's safe to say that this visit to Oh Geul Boh Geul changed that because 1) there was 10 of us, and 2) the sheer number of people at the table allowed us to eat family-style, something I've never done at a Korean restaurant before (when I say "never" I'm excluding those so-called Korean BBQ joints run by Chinese peeps). So obviously, this was also the first time I've consumed so much, and so many varieties, of Korean dishes in one sitting.

Unless you've never been to a Korean restaurant you should all be familiar with the fact that you get Korean side dishes (banchan). Even if you dine alone there's still a chance that side dishes will invade your entire table. So awesome. Some restaurants are more generous with their side dishes than others but rest assure you'll always get something to munch on. 

Oh Geul Bo Geul is a Korean restaurant in North York that serves good homey Korean food. Their decor is nothing to write home about; it's casual and nothing fancy, but what it does have a 1-up on is their covered, back patio with TV which is great for summer nights.

Without further ado, let's dive right into the food. Actually, wait. I want to quickly give a shout-out to the guys at Popup Markets (Twitter: @marketspopup, Facebook: Popup Markets) for providing the booze that night. Shown below are the 905 Lager and Summertime Saison.

GRILLED MACKEREL (Godeungeo-Gui)

DUMPLINGS (Mandu)

Deep fried dumplings served with soy sauce.

Milestones' Homestyle Chefs' Tasting Menu

It is always a pleasure attending a Milestones media dinner (this is my third one). Not only do I get the opportunity to taste a bit of everything from Milestones' newest menu, I also get to order as many bellinis as I want (I know it sounds stupid but I've been a sucker for their bellinis since the beginning of time...I'm obsessed with those fruity slushies!) In all seriousness I'm always eager to try Executive Chef Jason Rosso's new creations. Ever since chef Rosso joined Milestones as corporate chef I've noticed a significant change - a very positive one - in the restaurant specifically when it comes to embracing global cuisine. Being Asian, I particularly enjoy the Asian influences in Rosso's plates. His Spicy Thai Basil Stir-fry and Grilled Japanese Tuna Tataki from last year's Summer Chefs' menu, and his Vietnamese Bun Cha and Galbi Style Rib Steak from the most recent Inspired Chefs' menu are all examples of fusion dishes done well (these dishes also demonstrate Rosso's creativity and genuine passion for exotic ingredients and flavours). In this particular Milestones' Homestyle Chefs' Menu tasting, chef Rosso took us on a culinary journey, treating our taste buds to the bold flavours of South Asia all the way to the Mediterranean.

It is somewhat embarrassing to admit this but I had two bellinis before dinner last week at the Milestones located at Dundas Square. Yeah TWO bellinis. This is what I get for arriving way too early, I mean what else is there to do besides downing cocktails? Speaking of cocktails there's word on the street that Milestones (Twitter: @MilestonesCa, Facebook: Milestones) is in the process of revamping their cocktail menu to include classic cocktails such as the Old Fashioned and the Moscow Mule. I'm so excited about this! *GASP* I foresee myself cheating on the bellini...

MILESTONES' ORIGINAL BELLINI

A frozen blend of premium white rum, peach liqueur, sparkling white wine, topped with Boone's Sangria

Along with our cocktails we were served these beautiful canapes:

APPETIZERS

CHEFS CHOICE CANAPES

Prime rib adobo poutine with smoked gouda*

Gouger of cheddar and poached egg mousseline in puff pastry

Atlantic smoked salmon rosette with tarragon goats cheese and fried capers

Wild mushroom and truffle bruschetta on parmesan cracker

Chorizo and mozzarella fritters with smoked paprika aioli*

*Available on Milestones' Homestyle Chefs’ Menu

After cocktails and apps we were ready for dinner! Below is chef Jason Rosso (@jasonrosso) giving us a brief intro about the new Milestones' Homestyle Chefs' Menu (he also came out in between courses to explain each dish).

The Saint Tavern / Amsterdam Brewery Brewmaster's Dinner

On Thursday, February 20th, The Saint Tavern (@thesainttavern) hosted their inaugural Brewmaster's Dinner. The restaurant teamed up with Amsterdam Brewery (@amsterdambeer) to kick start the exciting dinner series.

The four-course dinner consisted of select beer and collaborative food pairings by The Saint Tavern's Chef, Jesse Vallins and Amsterdam Brewery's Brewmaster, Iain McOustra. 

Here's a recap of the evening:

TO START
PARKER HOUSE ROLLS, CONFIT POTATOES, HOUSE FRUIT KETCHUP
Cooked sous vide in butter and herbs, the potatoes were then breaded with potato starch and dried potato flakes before deep frying.

FIRST COURSE

IRISH ORGANIC SALMON TARTARE

Everything bagel, cream cheese, pickled beet puree, shaved onion, dill pesto

Pairing: Order and Choas - Chardonnay Barrel aged Wit. Aged with Brettanomyces and Lactobacillus for one year

SECOND COURSE

HEIRLOOM CARROT AND IPA SOUP

Carrot bacon compote, shaved carrot salad, birch syrup

Pairing: Boneshaker - Classic American style IPA

Winterfeast at Ten Restaurant

I can always count on Ten Restaurant & Wine Bar (Twitter: @tenrestaurant, Facebook: Ten Restaurant & Wine Bar) for a great meal; not once have I left the restaurant disappointed. Best thing? Ten is only a 15-minute drive from my house - it's pretty much the only restaurant I dine at in Mississauga (aside from pho at Pho Mi Asia). 

Last Sunday night I took my parents to Ten to take advantage of the restaurant's limited time Winterfeast menu. From January 28 to February 11, diners can enjoy a three-course lunch for $14.98 or a three-course dinner for $29.95 (plus applicable taxes). What an amazing deal!

‘SEED TO SAUSAGE’ MEAT + CHEESE BOARD ($18.98)

Daily charcuterie, condiments, crackers

Fennel salami, pickled wild cucumbers, spiced soppressata, toulouse seche, devils on horseback, goat cheese, pepperoni, Branson pickle, bacon mustard, German wiener, artichoke mustard

This was not part of their Winterfeast menu but there's absolutely no way I can walk out of Ten without having charcuterie and cheese. I've had Executive Chef Nic Prong's (@niccancook) charcuterie & cheese board numerous times and I never get sick of it! Chef Prong always has a wonderful selection of meats, cheeses and condiments.

Here's a look at Ten's Winterfeast menu:

APPETIZER

POTATO LEEK SOUP

Grilled potato bread

SOFT POLENTA

Mushroom ragout, arugula

MAIN

ARCTIC CHAR 

Salsify, caraway butter crumb, smoked yam, gherkin

Touro Churrascaria: Brazilian Steakhouse & Wine Bar

Touro Brazilian Steakhouse & Wine Bar (Twitter: @tourosteakhouse, Facebook: Touro Steakhouse) off of Hwy 7 and 404 in Richmond Hill is currently York Region's only Brazilian Steakhouse. Touro offers the traditional Brazilian Steakhouse "Rodizio" service where guests get served an unlimited supply of beef, pork, poultry, lamb and seafood at table side. Each guest is given a medallion (shown on left); flipping it to the green side signals servers to come over to your table and carve you meat, and flipping it to red means you're currently experiencing "meat sweats" and want a break.

I have never been to a Brazilian steakhouse before my visit to Touro. I've certainly heard a lot about them through my guy friends whose eyes would literally light up once they start talking about all-you-can-eat meat. "It's a glorious thing," they would tell me. I believe them. 

Anyway, to give you a better idea of the vibe and atmosphere at Touro I've included a 90-second View the Vibe video of the Brazilian steakhouse. It's definitely worth a peek!

As mentioned in the View the Vibe video, Touro also serves an a la carte menu. Available at the bar and lounge areas, their a la carte menu offers barbecued meats as well as vegetarian options.

Touro boasts a self-serve Enomatic wine lounge - the first of its kind in Ontario.

Ruffino Winetasting and Pizza Making Event at Queen Margherita Pizza

With the awfully cold weather happening right now many food and wine enthusiasts turn to preparing hearty casseroles, roasted meats and slow-cooked dishes for dinner and pairing them with robust and flavourful red wines to complete a perfect, comforting evening. Honestly, what can possibly beat that when it's -30 degrees outside? Italians (Canada's fifth-largest ethnic group) have been doing just that for centuries - enjoying their favourite winter dishes with a bottle of Ruffino, one of Tuscany's most beloved wine producers.

Ruffino's place in the history of Italian winemaking is deeply rooted, dating back to the late-1800s when its first winery was founded. Then, in the early 1900s, Ruffino was appointed official wine supplier to the royal Italian court. Their Chianti Ruffino and Riserve Ducale were also among the first wines to be exported from Italy during that time, introducing Italian wine to the world. In 1984, Chianti became a legally appellated region; the first DOCG designation was given to Ruffino Chianti and this wine became the first to sport the official pink seal. With six Estates within the Tuscan region of Italy and 130 years of winemaking history, Ruffino can be considered the benchmark for Tuscan wines. Ruffino wines are currently available in more than 85 countries. 

I had the pleasure in attending a special Ruffino winetasting and pizza-making media event at Queen Margherita Pizza (Twitter: @qmpizza, Facebook: Queen Margherita Pizza) in Leslieville.

Ruffino's global brand ambassador, Beppe d’Andrea, gave us a brief introduction on the history of Ruffino, as well as on Chianti:

"Italians in Tuscany drink Chianti to complement classic dishes such as braised beef, pasta with meat sauce like lasagna or roasted veal. With higher acidity levels, Chianti augments the robust flavours associated with these traditional Italian dishes as well as many Canadian fall favourites. While Chianti is ideal for hearty fare, it is still light enough to enjoy with something fresh and simple like a Margherita pizza. Ruffino Chianti is incredibly versatile when it comes to food pairing. It makes great everyday wine."

We tasted four Ruffino wines:

Boom Breakfast & Co.

Open 7 days a week till 4pm Boom Breakfast & Co is the place to be whenever you're craving something casual and comforting for breakfast, lunch or brunch. With four locations in Toronto and the GTA (808 College St., 1036 St. Clair W., 174 Eglinton Ave W. and 145 Hawkview Blvd in Vaughan) and a large and extensive menu, I'm confident that you'll find something you want at Boom. The restaurant offers a variety of traditional breakfast combos, omelettes, eggs benny, pancakes, French toasts, waffles, as well as sandwiches, breakwiches, breakfast burritos, wraps, and burgers. Craving something more healthy? Opt for a salad and soup...Boom's got that covered too. No breakfast / brunch is complete without a cup of steaming hot coffee, right? Boom has cappucinos, lattes, espressos, hot chocolates, alongside a variety of smoothies, fresh squeezed juice and even booze! (Note: booze is available only at the College and St. Clair location).

 Boom's plush booths, molded wood paneling and cool blue subway tiles give off a very pleasant and modern diner atmosphere. This is their College location.

A good ol' cup of coffee for me.