Tasting Menu at Sidecar

I wrote a blog post about Sidecar Bar and Grill in May 2010, about a month after I started this blog. You can check it out here if you want. In a nutshell, it's about my friend Cindy and I trying Sidecar's prix fixe menu for the very first time and me falling in love with their steak frites (FYI till this day Cindy and I still go on a lot of dining escapes together!). Ughhh, looking back at old blog posts always make me cringe - I hate the way I wrote back then. Sometimes, I have an urge to delete certain old posts, but a friend once said I shouldn't because "it shows growth"...yea, seven year's worth! *Sigh*. Reading that post actually made me laugh though because of how I described my cocktail:

"This was so yummy and refreshing. I love fruity drinks!"

Kill me now! Oh, how I've grown. I despise fruity drinks nowadays. The boozier, the better. Actually, this is an excellent example of how a person's taste can change over time, which is why I always encourage people to try foods they previously didn't like because you may end up enjoying it the second time around (especially if years have passed). I used to despise sea urchin but now I can never get enough. Can you imagine? Hating uni? I don't even know myself anymore.

Sorry to veer off topic. Anyway, since that blog post, I've probably been to Sidecar a handful more times over the years. Admittedly, I frequent their second floor cocktail bar - Toronto Temperance Society - way more often. TTS is like my second home; it makes some of the best cocktails in the city and the atmosphere there is second to none. Seeing that I haven't been to Sidecar in a while, I was very intrigued when I heard that a new chef took over downstairs.

Before I start talking about the food, there are two things worth noting: 1) A minor change, but nonetheless important, is the restaurant's slight name change. Back in the day, the restaurant was called "Sidecar Bar & Grill", now it's Sidecar Restaurant (Instagram: @sidecar_restaurant), and 2) Since 2017, the restaurant eliminated tipping completely to become Toronto's first gratuity-free restaurant.

Helming the kitchen at Sidecar now is chef H ("Hyun Jung") Kim (@hhyunjkim). Graduated from George Brown in 2010, Kim started his career at Globe Bistro under chefs Kevin McKenna and Daniel Sanders, followed by a brief stint at C5 with chef Ted Corrado. He then worked at George Restaurant for chef Lorenzo Loseto as chef de partie and eventually moved up the ranks to junior sous chef. After two and a half years at George, he traveled around Europe for six months. When he came back to Toronto, he staged at a couple places and briefly worked at The Chase before heading back to George as sous chef. In December 2016, Kim took over the kitchen at Sidecar, and the rest, as they say, is history.

Move over fruity drinks! Nobody gets between me and my old fashioneds anymore.

OLD FASHIONED ($14)

Bourbon, sugar, bitters

I have a soft spot for restaurants that offer complimentary bread. There's not many of them out there anymore.

The Citizen

The Citizen opened in 2014, which means it took me roughly two years to visit... but heck, I made it! Located at the former Brant House space, The Citizen (Instagram: @thecitizen_to, Facebook: The Citizen) is King West's version of a casual sports bar.

Inspired by the restaurant-bars of the early 1900's, The Citizen's space gives off an old school rec hall atmosphere. Patrons can catch sports games from the eight flatscreens mounted above the wraparound bar.

In a nod to Toronto’s heritage, you'll also find numerous vintage accents, including original floating beams from the historic Gooderham and Worts distillery.

Retractable screens printed with vintage photos separate the large restaurant, allowing for private parties and gatherings.

Teara Lab: Japanese Fusion Sandwich Shop

Opened less than a month ago on 181 College Street is Teara Lab, the first Japanese fusion sandwich shop in Toronto. Helming the kitchen is chef Frank Liu, who is also responsible for the menu at KAKA All You Can Eat, a popular AYCE restaurant located in Markham.

The modern and casual sandwich shop is conveniently situated across the street from University of Toronto, making it an ideal spot for students, whether it be quick grab-and-go lunches or sit-down meals in between classes.

Which is your favourite ramune flavour? Mine are "Original" and "Melon" :)

At Teara Lab (Twitter: @TearaLab, Facebook: Teara Lab), diners have the option of getting a sandwich or a sandwich combo, which comes with seasoned fries and a drink. Teara Lab's drinks selection is pretty impressive so don't go for just soda. Customers can choose from a variety of fruit teas (passion fruit green tea, mango green tea, fresh watermelon juice), slush (mango or match red bean), milk teas and creamas.

My friend and I ordered a Hokkaido Milk Tea ($5) and a LemonDada ($5). Both were fantastic! I would actually consider just dropping by the sandwich shop for a drink if I'm ever in the area.

Hot Stove Club at the Air Canada Centre

I'm willing to bet that not many of you have been to (or have heard of) the Hot Stove Club. I don't blame you because up until last year I haven't heard of it either. The fact that the restaurant is located inside the Air Canada Centre ("ACC") is probably the number one reason why (I don't frequent sports games or concerts so I'm really never there). Another reason is because for the longest time the Hot Stove Club was a members-only establishment (this is no longer the case). So armed with this new found knowledge, you should really consider grabbing a bite at the Hot Stove Club before a game or a show. Let's face it - whether it be a Raptors game next season (sorry I had to!) or the U2 concert in July, there is only so much concession food that one can tolerate. I mean, you already splurged on those tickets, right? So might as well treat yourself to some good food. Your tummy deserves much more than overpriced popcorn, nachos and hot dogs!

Established in 1963, the Hot Stove Club is a place where guests can enjoy modern steakhouse cuisine. The restaurant has three bars, a lounge area, and a decor that's warm with earth-tone leathers, dark wood, and cozy plush seating.

A fireplace warms the communal dining area that comfortably seats parties of eight. The middle of those tables can convert into a raw bar.

Sunday Brunch at Città

Hear me out. Sunday brunch is not my forte, it's just not in my "dining-out" vocabulary. Actually, I'm the last person you should ever ask about brunch, where to go, the best spot for pancakes, etc. My answer to you would be "Sorry, I have no idea. You should ask so-and-so". I could name you a few places if you insisted but it'll be followed by the "I've never been to them myself but I've heard good things" disclaimer. What can I say? I'm just a dinnah kinda gal! So does this make this post irrelevant? No, because although I hardly go for brunch it doesn't mean I can't tell you the reason(s) why I like those blueberry pancakes. The downside is I probably can't tell you where to get even better blueberry pancakes. So, the question is, how did I find myself at Città on a Sunday? It was a blogger brunch event hosted by Città and as a food blogger, I gotta show my face. Meh, who am I kidding? It's free brunch!

Città (Twitter: @CittaToronto, Facebook: Citta Toronto) is a new Italian restaurant located at CityPlace, the condos on Spadina across from the Rogers Centre. The rustic urban Italian eatery is the newest restaurant venture by Hanif Harij, the successful restaurateur behind Patria, Weslodge, Byblos and NAO Steakhouse. Harij has brought on board executive chef Ben Heaton of The Grove and David Mattachiono of Terroni to helm the kitchen at Città.

The Città space is basically an L-shape with a dining area on each side. As you can see from the above photo, the restaurant is encased in floor-to-ceiling windows that let in a lot of sunlight. When you walk in, you'll notice the dining room on your right has a bold and majestic decor with black and gold chandeliers, gold-trimmed mirrors, tiled floors and large royal green leather banquettes.

The dining room on your left has a more laid-back, less shimmery rustic decor.

A closer look at the bar.

Winter Chef Series with Martin Juneau and Matt Blondin

The Templar Hotel on 348 Adelaide St. W. was host to a series of collaborative guest chef dinners this month. Presented by The Food Dudes and Dan Gunam, the Winter Chef Series brought together Matt Blondin (@chefmattblondin), Executive Chef of MBA Restaurant Group, and a formidable line-up of acclaimed talents from across Canada. The series kicked-off with Blondin teaming up with Canoe's Coulson Armstrong (Toronto), followed by Anju Restaurant's Roy Oh (Calgary), and shortly thereafter Atelier's Marc Lepine (Ottawa), Model Milk's Eric Hendry (Calgary), and Pastaga's Martin Juneau (Montreal). The dinner series ended with Toronto Plate Swap on December 21st, a collaboration between eight local chefs in support of the Children's Breakfast Club (read more about the Plate Swap here).

With only 30 seats an evening, I was fortunate enough to snag a seat on the night when Pastaga's Martin Juneau (@martin_juneau) was cooking in the Templar Ktichen. Ranked #5 on enRoute's 2012 Best New Restaurant list, Pastaga in Montreal's Little Italy focuses on local products, and offers small-plate cuisine in a casual yet upscale bistro setting. Prior to Pastaga, Juneau has spent some time in France and in Vancouver working at the celebrated Lumiere Restaurant. Juneau finished first at the 2010 Montreal's Gold Medal Plates, and went on to win gold at The Canadian Culinary Championships in 2011.

Each tasting menu ($89 pp) in the Winter Chef Series is comprised of 12 courses - four snacks and eight courses - with optional wine pairing ($49).

Chef Martin Juneau and host chef Matt Blondin.

 Here's a look at the exclusive, one-of-a-kind 12-course tasting menu.

FYI, all photos here on after are taken by my good friend, Alex. If you love foodporn, you need to follow Alex on Twitter (@HypeBelly), Instagram (@hypebelly) and his food blog (www.hypebelly.com) because his food photography is amazing.

CURED ORGANIC SALMON

Creamy "charlotte"potatoes, grated salmon jerky

TOURTIERE QUEBECOISE

Served with my mother's fruit chutney

HONEY CARAMELIZED TURNIP TATIN

Shallot, and organic soy pickled shimeji

CRETONS A L'ANCIENNE

On chicken skin w/ black pepper & caramelized eggplant

Pinot Noir Rosé - 2012

Weingut Peter Jacob Kuhn, Rheingau. Germany

A Saint Lucia Dinner with Top Chef Fan Favourite Chef Nina Compton

Winter is technically still one month away but I seriously don't remember the last time I felt this cold in November, nor do I remember ever being stuck in traffic for three hours from the city's first snowfall of the year (and that's snowfall not snowstorm). Methinks it's gonna be a long winter. Then again, at least I'm not in Buffalo.

Ah, what a perfect segue into the #SaintLuciaNow Dinner in the Moonlight. No, I wasn't in Saint Lucia last week (oh how I wish I was!) but I was invited by Saint Lucia Tourist Board (@saintlucianow) to attend a dinner last Monday at St. James Cathedral's Deanery hosted by Saint Lucia's Culinary Ambassador, chef Nina Compton. 

If you're not familiar with Saint Lucia, it is one of the Windward Islands of the West Indies, nestled halfway down the Eastern Caribbean archipelago. Saint Lucia is known for its natural beauty and diverse attractions, including the signature Piton Mountains, a tropical rainforest, and one of the world's few drive-in volcanoes. The island's culturally rich offerings include the bustling marketplace in the capital of Castries, quaint fishing villages along the coastline, and the annual Saint Lucia Jazz & Arts Festival. I also want to add that it's currently 30 degrees there. Just take my money and get me a ticket to Saint Lucia STAT!

As for the food, Saint Lucia’s culinary profile is diverse from upscale dining to street food. Saint Lucia has some of the finest grade of cocoa in the world and sources fresh food from their land and sea offering - a true farm to table experience. And who is better to educate us about Saint Lucian cuisine than Saint Lucian chef Nina Compton?

Celebrity chef Nina Compton (@nina_compton) is the daughter of Sir John Compton, the late Prime Minister of Saint Lucia, and was the runner up and fan favourite on the most recent season of Bravo’s TV’s Top Chef. A graduate of The Culinary Institute of America in Hyde Park, Compton began her professional journey at Daniel in New York City, working and learning alongside Daniel Boulud and Alex Lee. She has trained in French, Caribbean and Italian cuisine, and is a self-proclaimed "gnocchi queen". Compton recently left her post as Chef de Cuisine at Scott Conant's Scarpetta at the Fountainbleau Miami Beach to take some time off to travel. At the Saint Lucia dinner, Compton shared with guests a delightful meal inspired by her native Saint Lucia, but first things first, a drink is in order. Compton gave us a quick demonstration of her signature cocktail, the Cocoa Tea Martini. 

CHAIRMAN'S RESERVE COCOA TEA MARTINI

Kujira Japanese Cuisine

Promising Japanese fusion cuisine and, according to its website, where "Eastern flavours meet Western modern fusion", Kujira on 12 Cumberland Street opened its doors a little bit over two months ago in upscale Yorkville. Chef Kevin Hyunki, formerly of Nomé Izakaya, helms the kitchen in the new 56-seat restaurant. Kujira's detailed menu starts with soups and salads, followed by sushi and sashimi, and ends with cold and hot tapas from the sushi bar and kitchen, respectively. All in all, Hyunki's plates are pretty, innovative and unique. Keep in mind that Kujira (Twitter: @JapKujira, Facebook: Kujira Japanese Cuisine) is not an "izakaya" (i.e. a drinking establishment that serves small cheap plates of food to accompany drinks) but an eatery serving Japanese tapas, or shareable plates, that can be enjoyed with a group of friends. Needless to say, Sapporo and sake are always welcomed.

Tucked in a few steps below street level, floor-to-ceiling glass panels open the restaurant to its modest patio out front. Kujira is no doubt an excellent spot for people watching in the summer :)

The natural woods - from the floors, wall paneling, to the custom tables and chairs - give a warm and cozy feel to the restaurant.

Don't you love the detailing on this teapot?

The Whole Shebang + More at Patois

When "Caribbean meets Asian Soul Food" you get Toronto's newest Asian-Caribbean restaurant, Patois. Chef and owner Craig Wong's repertoire of casual dishes not only pays tribute to his Chinese-Jamaican heritage but also includes delightful mash-ups of different Asian flavours inspired by Korean, Japanese and Thai cuisine. Opened three months ago in July, Patois is one of the hottest restaurants in the city right now, and rightfully so.

Me and three friends visited Patois (Twitter: @patoistoronto, Facebook: Patois) last Thursday night. The place was packed at 6:30pm - thank goodness we made reservations.

Off-the-menu cocktail features, specials and desserts can be found on the message board hung one end of the bar.

My photos of the dining room didn't turn out so I didn't include them here (I'm sure you can find them online.) However, the photo of these kids' inflatable flotation devices hung on the ceiling turned out quite well.

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.

Bier Markt / Goose Island Brewmaster's Dinner

On Thursday April 10, Bier Markt Esplanade (@BierMarktEsplan) hosted a special #bonkersforhonkers "Bier Dinner" to celebrate the exclusive Canadian availability of Chicago's Goose Island Honker's Ale on draught at Bier Markt (Twitter: @BierMarkt, Facebook: Bier Markt). Goose Island Brewmaster Brett Porter and Bier Markt's Executive Chef Michael Cipollo narrated each course and shared tasting notes for Honker's Ale, Goose Island's Sophie, Pepe Nero and Matilda.

You'll now find Goose Island Honker's Ale on tap at all Bier Markt locations. Here are the Brewmaster's notes on Honker's Ale:

"Inspired by visits to English country pubs, Honker’s Ale combines a fruity hop aroma with a rich malt middle to create a perfectly balanced beer. Immensely drinkable, Honker’s Ale is not only the beer you can trust but one you’ll look forward to time and again."

FYI: Brewed for the first time in 1988, Honker's Ale was the first beer that Goose Island ever made!

Aside from Honker's Ale guests also had the following Goose Island beer pairings to go with each course:

Below is a recap of the evening (as well as a sneak preview of Bier Markt 's new menu debuting on April 24):

SALT SPRING MUSSELS

Baked Salt Spring BC mussels, smoked bacon & aromatics, herbed bread crumbs, beurre blanc

Pairing: Honker's Pale Ale | 4.5% ABV

2014 Lincoln MKZ Test Drive + Pop-Up Dinner by Chef Matt Kantor [VIDEO]

A test drive followed by a 3-course complimentary dinner? Two of my favourite things of all time (cars + food) together at one place in one night? YES! Please sign me up! Thanks to the Lincoln Motor Company (@LincolnMotorCA) several friends and I had the opportunity back in October to test drive the all-new 2014 Lincoln MKZ. After a few laps around the block we were then treated to cocktails and a pop-up dinner at 99 Sudbury prepared by chef Matt Kantor (@mattkantor) of Bero Restaurant (Twitter: @BeroRestaurant, Facebook: Bero). 

When I arrived at 99 Sudbury there were a fleet of Lincoln MKZs parked at the front, ready to be driven. I naturally gravitated towards the white one...

I must say the Lincoln MKZ is a pretty sexy car. Given that it's probably double the size of my Civic it was still very easy to drive and maneuver around. I also like the car's slick lines~

Here's my friend Adrienne trying out the MKZ's Active Park Assist feature. I'm still amazed at this technology - it really makes parallel parking such a breeze. All she needed to do was control the shifting, accelerating and braking and voila, the car has parked itself.

Cafe Bar Pasta

Owner Tom Bielecki with wife and designer Christine opened Cafe Bar Pasta in July of this year. Located at 1588 Dundas St. W between Brock and Sheridan Ave, head chef Jay Scaife (@chefjayscaife) of Cafe Bar Pasta serves up a variety of tasty starters, a selection of fantastic house-made pastas as well as hearty mains such as a roasted lamb with pumpkin & amaretti gnocchi and a whole roasted Branzino. Cafe Bar Pasta (Twitter: @CAFEBARPASTA, Facebook: Cafe Bar Pasta) also sports a short bar menu consisting of charcuterie, cod fritters and empanadas.

The black, white and red themed dining room is creatively furnished with the most eye-catching piece being the long red mural. Wrapped around the room against the white brick wall, it is bold and strikingly modern. I particularly appreciate all the neat details in the space like their shiny chandelier made out of silver cutlery, the large cork wall beside the hostess stand, their beautifully hand-painted plates, and the gorgeous brightly lit chef's table.

The Italian eatery offers both wines by the bottle and wines on tap. Master Sommelier John Szabo (@johnszabo) has hand picked a selection of local, premium estate wines. Exclusive lots are tasted and approved then kegged without fining, filtration or unnecessary preservatives. The wines are delivered through a wine-on-tap system at optimum temperature, kept fresh by a blanket of nitrogen and argon gas. Patrons can enjoy in 3oz, 5oz, 8oz, ½ litre or full litre pours.

I was invited to Cafe Bar Pasta's media event where we sampled several appetizers, pastas and desserts. I can safely say that their impressive pasta machine stole the spotlight from the red mural that night.

TWO TARTAR

Orata tartar, citrus, frisee, puffed caper ostrich tartar, grainy mustard, toasted walnut, wild boar crisp

TUNA TATAKI

With grapefruit chili marinade, lemon aioli