Bar Reyna

Serving Middle Eastern and Spanish-inspired fare, Bar Reyna is the newest restaurant on the stylish Yorkville strip. The two-story Victorian house - completed with a gorgeous enclosed back patio - is an elegant and cozy location. Chic, yet not pretentious in the least, Bar Reyna (Instagram: @barreynato, Facebook: Bar Reyna) is an excellent spot for date night, or cocktails and snacks with friends.

The glamorous cocktail bar is the focal point on the first floor at Bar Reyna.

The window faces Bar Reyna's front patio on Cumberland Street.

The second floor is the main dining room. Everybody, myself included, took advantage of the few remaining days left of summer and opted for the patio instead. I'll check out the second floor next time I'm at Bar Reyna.

Bar Reyna exudes a rustic, sophisticated charm.

Bar Begonia

Bar Begonia is so good, guys. I had dinner there two weeks ago and I still can't think of one bad thing to say about the place. From ambiance, service, drinks to food, Anthony Rose's sixth spot gets nothing but praises from moi. Bar Begonia is killin' it.

Just down the street from Big Crow and up the street from Fat Pasha (both Rose's), my friends and I arrived at the newly opened Bar Begonia at 6:30pm sharp on Friday night. We managed to snag the last four-top. Boy, did I feel extremely lucky at that point, especially when there wasn't one empty seat left in there. To celebrate we immediately ordered a bunch of cocktails to start. Not having to wait for a table on a Friday night is a damn good enough reason to get our dranks on (note that Bar Begonia remained packed for the next three hours we were there).

Before I get to the booze and the food here's a bit about Bar Begonia. Open from 11am to 2am, 7 days a week, Bar Begonia (Twitter: @barbegonia, Facebook: Bar Begonia) is a 40-seat Parisian-style cocktail bar serving craft cocktails and snacks with a French flair. The kitchen is helmed by chef Trista Sheen, formerly of the now shuttered Crush Wine Bar. Although Bar Begonia doesn't take reservations (it does but only for parties of 8 or more) I was thrilled to hear that they'll have a patio set up by this summer.

"Draw me like one of your French girls".

Behind the bar is general manager Oliver Stern and bar manager Veronica Saye. I've been a big fan of Oliver's cocktails ever since my Toronto Temperance Society days. I say it that way because I used to go to "TTS" a lot, some of my favourite cocktails from the speakeasy were their Earl Grey Sour, Whisky Sour, Petey's Muddle, Old Fashioned and La Hoja. So, when I found out Oliver was the GM at Bar Begonia I had no doubt in my mind that their cocktails would be excellent.

Seafood Brunch at Pearl Diver

Serving dinner seven days a week, lunch Monday to Friday, and Sunday brunch, Pearl Diver opened quietly this past summer on 100 Adelaide Street East. Although there wasn't too much buzz about the raw bar back then, the restaurant has been making a name for itself lately with its 100 oysters for $100 Thursday nights. Hmmmm I wonder how many oysters I can eat in one sitting? I feel the need to find out now. Right now.

While Pearl Diver (Twitter: @PearlDiverTO, Facebook: Pearl Diver) is a seafood-focused spot, their menu also offers numerous non-seafood items. The kitchen is headed by chefs Tom Malycha and Martin Zechel, who ensured that there's a balance of menu choices that appeal to both seafood lovers and meat lovers, with meat options like dry-aged beef burgers, PEI Rib Eyes, Ontario hanger steaks, and pork side ribs. I think this is fantastic because there were times when after indulging on a bunch of delicious oysters and clams at a seafood restaurant I found myself craving red meat - it's like my carnivorous side decided to suddenly emerge out of its shell right at that moment. It doesn't happen every single time but nevertheless, Pearl Diver gets a thumbs-up from me when it comes to that.

Not many of you may know but Pearl Diver has a sister restaurant in Beijing, China, called C Pearl. The eatery specializes in oysters and has been opened since Fall 2014.

I dropped by Pearl Diver for Sunday brunch and ordered my favourite brunch cocktail right away. This one has a clam garnish. Yum!

PD CAESAR ($14)

Dulse rimmed glass, fresh Horseradish & Quahaug clam

Bar Fancy

Bar Fancy (@BarFancyTO) is not fancy. It never was and it never will be. The one-month old snack bar on 1070 Queen St. W. may have a lavish gold facade but I beg you, don't let that metallic glow or its name fool you. Am I being too harsh? Not one bit. Actually, owners and chefs Jonathan Poon (@J6poonTo) and Jesse Fader want Bar Fancy to be anything but fancy. They serve fun and tasty snacks with cheap drinks at the new neighbourhood bar.

Forget trying to find a door at the front. Instead, walk through the left alleyway (you can't miss the bright neon tiger sign) and the second door on your right is where you're supposed to be. 

Continuing with the ironically "not-at-all-fancy" theme, the interior of Bar Fancy is pretty cozy with warm woods, candlelight and splashes of stainless steel. There's no gold in here! It's a laid-back place with mellow vibe. Take a look at that teeny tiny kitchen.

There are a few reds and whites by the glass, each priced at $11 for a 5-oz pour, and several beers. No cocktail menu though - if you want something just ask. The first time there I had a glass of white and an Old Fashioned, the second time I opted for beer.

Dieu du Ciel! Rosée D'hibiscus

With Poon still in the Chantecler kitchen (he is the chef and co-owner of the successful Parkdale restaurant) Fader runs a one-man show at Bar Fancy (Fader was sous chef at Chantecler). The short snack menu at Bar Fancy is comprised of classic bar snacks as well as several new creations (we were told that more plates will be added as things settle in). Except for the ribeye, I've tried everything on the menu during my two visits: 

1/2 DOZEN OYSTERS ($16)

A Globally-Inspired Sunday Brunch at Marben

After taking over the helm at Marben a year ago and replacing Carl Heinrich as executive chef, Rob Bragagnolo (@RobBragagnolo) has successfully reinvented the previously meat-centric restaurant on 488 Wellington St. W. into one that offers diners a more sophisticated Mediterranean fare. Bragagnolo, a Torontonian with an Italian background, has spent the last 10+ years working in Spain and travelling across the world. With an impressive stint in Mallorca and a passport full of stamps under his belt, Bragagnolo is determined to share his love for international cuisine at Marben.

I visited Marben (Twitter: @MarbenResto, Facebook: Marben) two Sundays ago. It was a last minute decision (as well as a very late one) so the Sunday brunch rush was already over when we arrived.

 The Marben's brunch menu begins with the following statement: "A collection of my favourite brunch dishes from my travels around the world". I was excited just from reading that.

My brunch consisted of the following four dishes (it's a bit excessive I know):

TANGIERS ($14)

2 poached eggs on spiced cauliflower, quinoa salad, beetroot humus, baby kale & parsley

Habits Gastropub: Upscale Pub Fare in Little Portugal

Gastropub. Have you ever wondered what the term means? Or where it comes from? It should be somewhat obvious that "gastropub" is derived from the words "gastronomy" and "pub". Digging deeper (which just means googling and clicking on Wikipedia on my part) the word "gastropub" actually originated in the UK in the late 20th century. Traditionally British pubs were merely drinking establishments with little emphasis placed on serving food. If pubs served meals they were usually basic cold dishes such as a ploughman's lunch (i.e. cheese, chutney and bread). The term "gastropub" was coined in 1991 when David Eyre and Mike Belben took over The Eagle pub in Clerkenwell, London, where the duo specialized in serving high-quality food. From then on the concept of a restaurant in a pub reinvigorated both pub culture and British dining. 

When Michelle Genttner and Luis Martins opened Habits Gastropub (Twitter: @HabitsGastropub, Facebook: Habits Gastropub) in the summer of 2012, their vision was to provide the 'next step' in pub-going in the city. With a weekly changing menu that focuses on using the freshest ingredients and as much local as possible, Habits Gastropub elevates 'comfort food' by taking the things you know and love and giving it a little extra; a "sophisticated" update, so to speak.

Partners in both business and in life, Genttner manages the front of house while Martins has adopted the role of head chef at this cozy neighourhood gastropub.

Habits features Ontario craft beers on tap and strives to maintain a local focus by constantly adding VQA wines to their list. Their cocktails also feature house-infused liquors. Fun fact: Habits houses the third largest collection of whiskey at any bar in the city (which explains its elaborate bar).

East Thirty-Six: New Restaurant and Bar on Wellington St. E.

East Thirty-Six (Twitter: @EastThirtySix, Facebook: East Thirty-Six) on 36 Wellington Street East is the newest restaurant and bar to open in the St. Lawrence Market neighbourhood. The restaurant, which occupies the former Olde Towne Bistro and Oyster Bar space and before that, Lucien, is the newest venture from husband and wife team Julien and Devon Salomone of Church Street's Boutique Bar. With a strong focus on house made ingredients for cocktails and a menu of share-able dishes, East Thirty-Six's restaurant and bar concept is ideal for patrons who enjoy expertly crafted cocktails and eccentric plates. 

Although considerably "brighter" than Lucien, East Thirty-Six's interior is still on the dark side (I've never been to Olde Towne Bistro and Oyster Bar so I cannot comment about its decor). However many details have been updated with more modern touches resulting in a much more approachable space. Gone are the dated crystal chandeliers (thank goodness!) which have now been replaced with contemporary steel light fixtures. The ceiling in the main dining room also has this cool purple'ish-blue back light.

Banquette seating at the back of the restaurant is perfect for large groups (East Thirty-Six comfortably seats 70).

A semi-private, raised "purple room" occupies the northeast corner of the restaurant. 

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. 

The Chefs' House

"We're a real-world training restaurant where the finest Hospitality and Culinary Art students from George Brown College learn from the best teacher - experience." - The Chefs' House.

Located at 215 King Street East, The Chefs' House (Twitter: @thechefshouse, Facebook: The Chefs' House) is a restaurant where George Brown students experience and learn first-hand the skills they will need in the real world of the hospitality industry. Students from the George Brown Chef School and School of Hospitality and Tourism Management work for either 7 or 14 weeks in both the restaurant's front and back of house. They come from the following Centre for Hospitality and Culinary Arts programs:

- Food and Beverage Management
- Hospitality, Tourism and Leisure
- Hotel Management
- Integrated Culinary Management
- Post Graduate Italian Culinary Arts

My friend and I had dinner at The Chefs' House several weeks ago. Once I walked in the restaurant I realized how large and spacious the room was. I love the dangling lights as well as the contrast between the modern, contemporary white bar & kitchen on one side and the textured brick wall on the other.

The open kitchen gives guests a great view of the students. 

There are two prix fixe options for dinner: 3 courses for $41 or 4 courses for $47.  My friend ordered the 4-course and I ordered the 3-course.

House-made bread to start. We really liked the soft focaccia (we had seconds!)

Rose & Sons Revisited

To be honest, my original plan was to hit up Big Crow for dinner, Rose & Sons' new backyard barbecue joint. When my two friends and I arrived at the Big Crow last Thursday around 6:15 pm, we were told the wait would be around an hour and a half. And little did I know, Big Crow actually takes reservations! Gahhhh! If I didn't assume that it didn't take resos (and hence didn't make one) this post would be about Big Crow's barbecue ribs, jerk chicken and s'mores ice cream sandwiches. Major fail on my part. 

We didn't want to venture elsewhere in the pouring rain so we checked whether Rose & Sons (Twitter: @RoseandSons, Facebook: Rose and Sons) had room for us. Lucky enough we snatched the last empty table :)

Dinner began with some draaanks.

DARK & STORMY - Goslings, ginger beer, lime ($11)

PUNCH - Rhubarb, white wine, lillet, lime, seltzer ($11)

MINT JULEP - Mint, 4 roses bourbon, ice ($11)

UNO MOMENTO - Tequila tromba blanco, limeade, elderflower, seltzer ($12) 

Us three girls shared the following four dishes:

TOMATOES - charred onion and avocado salsa, pimento toast ($11)

Brunch Preview at Earls

Starting this Saturday, August 3rd, Earls on 150 King St. W. (Twitter: @earlskingst, Facebook: Earls King Street) will be offering a brand new weekend brunch service (other Earls locations to start brunch service on Saturday, September 14th). Opening a half hour earlier than weekdays, Earls will serve brunch Saturday, Sunday and holiday Mondays from 11 am until 3 pm alongside their regular menu. Thanks to Jacque from Earls, I was invited to preview their new brunch menu yesterday.

Beautiful day. Perfect weather for a patio brunch.

Earls’ new fresh sourdough bread is really the star of their brunch. Rising slowly and naturally from an in-house grown sourdough starter, the dense, chewy new bread make its début on the brunch menu. Each of Earls restaurants has a starter of their own that they need to nurture and feed twice a day. 

Complimentary house made brioche cinnamon buns brushed with cream cheese icing for each table. 

Kingyo Toronto

Ramen or Izakaya. Pick one. PICK ONE NOW OR ELSE!!!

Okay I kid :P There is absolutely no need to choose between the two 'cause both are equally awesome! In fact, Torontonians just can't seem to get enough of the pair - Japanese ramen shops and izakayas are popping up left right and centre. They are pretty much invading our entire city! I'm not complaining nor exaggerating. Really ;) 

Following the footsteps of Guu Izakaya / Sakabar, Kinton Ramen, Hapa Izakaya, and Ramen Raijin , Kingyo Toronto is yet another Japanese restaurant to descend upon us from Vancity. Opened last December in Cabbagetown and replacing the previous "Stonegrill on Winchester", this Toronto location is Kingyo's first outpost (side note: I'm glad Stonegrill is gone, that place was a complete disaster).

The sign above the restaurant's front entrance is the restaurant's name "Kingyo" written in Kanji (or Chinese Han characters). Kingyo means "goldfish".

Kingyo's (Twitter: @Kingyotoronto, Facebook: Kingyo Toronto) large space can accommodate up to 120 people; a welcoming change compared to other tiny ramen shops and izakayas in the city. Kingyo is spacious and cozy...thanks in part to the warm woods and tall banquettes. 

Bright and fun, Pachinko machines from Japan are used as wall decor at Kingyo.

Hunt Camp

My dinner at HUNT CAMP is without a doubt the BEST meal I've had so far this year. Not only was the food feast itself spectacular, the entire dining experience was INCREDIBLE.

HUNT CAMP (@HuntCampTO) is an exclusive dinner series brought to you by the folks at Farmhouse Tavern (@FARMHOUSEtavern). Owner Darcy MacDonell launched the temporary project on January 30th and since then, the dinners have been happening every Wednesday night at 7:30 pm. Running for 13 weeks until April 24th, the intimate dinners only seats six...and YES, I'm proud to say I was one of the lucky ones who managed to snatch up a reservation (it sold out extremely quick)!

Farmhouse's chef Alex Molitz is also the chef of HUNT CAMP.

 A restaurant within a restaurant, HUNT CAMP takes place in a cozy dining room in the back of Farmhouse Tavern.