New Winter Cocktails at The Keg Steakhouse + Bar

Contrary to what some of you may think I actually really like The Keg. I go there whenever I feel like having a tasty piece of steak. I go with friends and family for casual dinners and for special occasions. The thing I like the most about the steakhouse is that it is very consistent - it doesn't matter which location I go to I know I'll be served their warm house-made sourdough to start, that their French onion soup will be just as cheesy as the bowl I had last time, and that their twice-baked potato will always be my favourite side. I also know that with my steak I would be sipping on a decently-priced glass of wine in a nice, comfortable dining room, and I would leave content and full all without putting a big dent in my wallet. Don't get me wrong, I'm all for supporting independent restaurants but truth be told, there's nothing that can replace The Keg in my mind.

Anyway, you know how I mentioned I like having wine with my steak? Like most people? ;) Yea, although I love cocktails I always stick to wines at The Keg, this is because I've tried a few of their cocktails on several different occasions and they were all less than stellar. They were either too sweet, not boozy enough, or both. So, when The Keg invited me to their new King West location (Twitter: @TheKeg, Facebook: The Keg Steakhouse + Bar) for a cocktail tasting I was game. I was really curious to see whether their cocktails have improved 'cause in my opinion, there was really nowhere to go but up.

In celebration of the new season, The Keg has introduced 10 brand new cocktails and martinis. Between my friend and I, we tried five cocktails and one martini:

BOURBON MAPLE MARTINI (2oz, $11) - Woodford Reserve bourbon, maple syrup, fresh lemon and cranberry juice.

GINGER DARK AND STORMY (2oz, $11.5) - Gosling’s Black Seal rum, ginger syrup and fresh lime juice, simple syrup and a splash of ginger ale.

CRANBERRY MOJITO (2oz, $11.5) - Havana Club 3 Year Old rum, fresh lemon and lime juice, soda and muddled mint, cranberries and sugar.

CRANBERRY SMASH (1oz, $7.5) - Woodford Reserve bourbon, Chambord, Jägermeister, cranberry juice and simple syrup, fresh lemon juice and muddled cranberries.

KEG NEGRONI (3oz, $12) - Hendrick's gin, Aperol and sweet vermouth.

HONEY VANILLA MANHATTAN (3oz, $12) - Jack Daniel’s whisky, Jack Daniel’s Tennessee Honey liqueur, red and white vermouth, Galliano and house-made drunken Bing cherries.

There's no question that The Keg has stepped up their cocktail game. You can now find pretty trendy cocktails and martinis there. One of my favourites was their spicy twist on the Dark and Stormy (made with fresh ginger) and albeit a bit sweet, I also enjoyed their Bourbon Maple Martini and their Cranberry Smash (I'm a bourbon girl). Both the classic Negroni and Honey Vanilla Manhattan seemed a lot boozier than I remembered ... which is, of course, a very good thing.

So. Much. Booze. NEED. FOOD!

Although I frequent The Keg I've never written about them. To be honest, I don't find writing about steaks particularly interesting which is why I've never blogged about The Keg, Ruth's Chris, Jacob's & Co., or Harbour Sixty. But I guess this is the perfect opportunity to do so! Because aside from the cocktails we also tried a new appetizer and a new cut of steak...

TUNA TARTARE ($15)

Sesame-soy seasoned Ahi served on fresh avocado

This was my first time having the tuna tartare at The Keg. Introduced in November 2014, the starter consists of well-seasoned ahi tuna cubes on a bed of smooth and creamy avocado served with crispy wonton chips.

Kabuki Sushi Lounge

Now that summer is finally here I'm feeling very motivated to hit up Shops at Don Mills, Ontario's first open air shopping centre (shopping outside in the dead of winter has never appealed to me). As a matter of fact, even if you're not much of a shopper the outdoor mall is still a very fun spot to just hang out - it's a nice place to take your significant other and if you have little kids they'll probably enjoy playing at the Town Square too (the Town Square is essentially a big patch of grass which converts into a skating rink in the winter). You can also walk your dog, grab coffee, get your dry cleaning done, have lunch, have dinner, or go see a movie... basically you get a lot of things done there. And if you are finally down for some shopping you can shop your heart out at over 70 retail stores. I should also mention that Shops at Don Mills is an awesome place for people-watching and car-watching.

Here's a tip from me: Never go shopping with an empty stomach. Shopping is hard work so having a proper meal before hitting the shops is crucial (feeling exhausted after two hours of shopping is unacceptable ladies). If you're looking to fuel up before your shopping sesh at Shops at Don Mills I suggest you check out Kabuki Sushi Lounge (Instagram: @kabukisushilounge, Facebook: Kabuki Sushi Lounge). Treat yourself to some delicious sashimi before conquering the shops (no carbs = no bloated tummy) and if you can't fit in a sit-down lunch then make sure your grab a drink or dinner at Kabuki afterwards. Why? For the marvelous job you did snagging those Louboutins, of course! What I'm trying to say is there's always time for tasty Japanese food. And you know what's amazing? Kabuki offers complimentary valet, which just means more time for eating and shopping!

First, a bit of background on the restaurant. Kabuki Japanese Resturant first opened in 1999 at Bayview Village Shopping Centre as a family business operated by Philip Yam and his two sons, Carson and Jason. For more than 15 years, the casual 60-seat restaurant served traditional sushi and Japanese dishes to its local clientele. In February 2015, the Yam family made an executive decision to relocate the restaurant to Shops at Don Mills. Now operating as Kabuki Sushi Lounge, the new location promises a new and exciting menu that serves both authentic and modern Japanese plates.

The new Kabuki's lofty interior is chic and contemporary. There are tables against the two walls, by the large window at the front of the restaurant, as well as booth seating in the middle of the room (this is unique since booths are usually off to the side). Kabuki can accommodate up to 80 people inside and 24 people on the patio.

I noticed that the flatscreens above the Kabuki bar are always showing news, sports and Japanese anime (one screen each). The TVs here definitely contributes to the "lounge" aspect of the restaurant.

Dandylion

Three starters, three mains, three desserts. A total of nine dishes make up the entire menu at Dandylion. Short and sweet. This is perfect because it has never been about quantity with me; actually the more options there are on a menu the more indecisive I get (I believe this applies to most things in life.) In any case, what's more important is quality and no word of a lie, Dandylion (@DandyLionTO) has completely won me over and in doing so, it has now become one of my favourite restaurants in the city. Yep, it's that good.

Just like its menu, Dandylion on 1198 Queen St. West is small, intimate and comfortable.

The 30-seat restaurant is casual and welcoming. The potted plants are such a lovely touch.

Opened in November of last year, chef / owner Jay Carter - who worked under Susur Lee for 10 years (Susur, Lee, Madeline's) and was exec chef at the now-closed Centro - focuses on vegetables at his restaurant; he treats them not as a complement but rather the star of his dishes. But don't worry, carnivores, Dandylion is not a vegetarian spot...just don't expect huge slabs of meat there anytime soon (or ever).

The bar menu features whites, reds and beer. There's no cocktail program.

MUSCAT OF ALEXANDRIA, TERRA LEMNIA 2012. LIMNOS, GREECE ($48)

The Spoke Club

Dinner at The Spoke Club does not happen everyday for me. The reason is simple: The Spoke Club is a members-only establishment and I'm not a member. So yeah, I'm not gonna lie, it felt pretty great when Executive Chef Rob Klunder invited me there for a tasting the other night because let's be real, I don't think I'll ever be able to afford a $1000 annual membership fee there, at least not in the near future. One day perhaps? Never say never? *Fingers crossed*

Even if you haven't heard of The Spoke Club (Twitter: @TheSpokeClub, Facebook: The Spoke Club) I'm pretty sure you have walked by it if you frequent the King West area. It is discreetly nestled in a hundred-year-old building on the corner of King and Portland (the same building as the bier markt if that makes it any easier). The exclusive club has four floors where members can host private functions / dinners, business meetings, enjoy casual drinks and nibbles at the lounge or a nice meal in the dining room. It even has a rooftop patio with a panoramic view of the city and a screening room where members can preview films. Pretty cool, huh? I should also note that when you become a member at The Spoke Club you'll also get access to their reciprocal clubs in New York, Dublin, London, Budapest, Shanghai, Tokyo and Hong Kong. 

Once I arrived at The Spoke Club I took the elevator to the 4th floor. As much as I would like to visit the gorgeous rooms and art galleries the restaurant is really where it's at (in other words I was starving so nothing else matters).

This simple yet elegant space is cozy and welcoming with large gallery windows letting in ample sunlight. The 50-seat restaurant is open for lunch and dinner on weekdays, and dinner on Saturdays.

Rather than serving what's normally on the menu chef Klunder (Instagram: @rkbones) prepared a special tasting menu for us. I'm pretty confident that after seeing my dinner you'll agree that it's a shame that we can't all dine at The Spoke Club:

GUANCIALE CROSTINI
Porter Stout Cheddar, Preserved Brandy Cherries and Triple Crunch Mustard

RACK OF RABBIT

Beet Salad, Blue Cheese, Celery and Candied Walnuts

SNAILS AND SHRIMP IN FILO

Garlic Butter and Pickled Red Cauliflower

The 2015 Almanac Dinner

On Monday, April 20th, six of Toronto’s top chefs – Kevin Castonguay (Provisions), Steve Gonzalez (Valdez), Robbie Hojilla (The Harbord Room), Basilio Pesce (Porzia), Scott Vivian (Beast) and Nate Middleton (Home of the Brave) – collaborated with Ontario farmers and beverage producers for The 2015 Almanac Dinner in support of The Stop Community Food Centre.

Hosted by Provisions and Pass The Table, The 2015 Almanac Dinner (#2015AlmanacDinner) took place at The Burroughes Building. The evening began with a cocktail reception at the beautiful loft space.

Photo Credit: Brooke Wedlock (IG:@brookewedlock)

Delicious cocktails + Canapes = No more Monday blues!

Photo Credit: Brooke Wedlock (IG:@brookewedlock)

I enjoyed the following tasty snacks prepared by the chefs:

OYSTER AND PEARLS

Squid ink rice chip, lemon grass, ginger and Acadian Sturgeon caviar

ORGANIC SALMON SASHIMI

Crispy salmon skin, avocado, anaheim chili and raw cucumber

DRY AGED WEST GREY FARMS RAW BEEF

Multigrain raw cracker, kozliks mustard, parmesan cheese and chives

GREY OWL GOATS CHEESE

Walnut and goats yogurt espuma, anjou pear and earl grey raisin puree

Photo Credit: Brooke Wedlock (IG:@brookewedlock)

Splendido Tasting III

The Tasting at Splendido

Victor Barry, Chef

POPCORN, BEET AND BLOOD MACARON, FOIE TART

CAVIAR POTATO (served in caviar tin)

Northern Divine Caviar, White Chocolate, Potato Ice Cream

POTATO DASHI

Northern Divine Caviar, Potato Croquette, Creme Fraiche

Blowfish Restaurant & Sake Bar on King West

I was invited to Blowfish Restaurant & Sake Bar recently for the opening of BarFish, their brand new cocktail lounge. Ever since 2003, Blowfish (Twitter: @BlowfishResto, Facebook: Blowfish Restaurant + Sake Bar) has been offering unique Japanese fusion plates with an impressive sake list to the sophisticated King West crowd. With the cocktail scene now as hot as ever, the restaurant has seized the opportunity and launched BarFish, an extended space to Blowfish that can comfortably accommodate up to 60 guests.

Curated by award-winning mixologist Nishantha Nepulongoda (pictured above), BarFish's cocktail menu is complete with Japanese-inspired creations such as Pomegranate Saketini, Mango Passion Lychee Saketini, and Caribou Crossing (which has a dash of yuzu.) Open every night from 5pm, the bar is ideal for after-work cocktails or anytime you feel like having cocktails and snacks (the bar serves food from Blowfish).

After drinks at BarFish, we were led to the restaurant for dinner. The Blowfish dining room is massive yet very pretty. Notice the Japanese mural on the right; it spans the entire length of the room. One thing I want to mention is the purple lighting / glow in the space. Tell me, why does the addition of purple always make a room so much more "lounge-y"? Is it just me?

Tasting Menu at Buca Osteria & Bar (Buca Yorkville)

16-Course Tasting Menu at Buca Osteria & Bar (Buca Yorkville)

Rob Gentile (chefrobgentile), Executive Chef

Ryan Campbell (bucachefcampbell), Chef de Cuisine

Kris Lee (krisokgunlee), Sous Chef

STUZZICHINI (appetizer)

BOTTARGA - Sea urchin bottarga, senape yogurt

Look at the size of that truffle...we better be gettin' some!

YESSSSSSS!

EDO-ko

I was invited to EDO-ko (Twitter: @EDORestaurants, Facebook: EDO Restaurants) last week for their mid-January media event. If my memory serves me right, this visit marks my first time ever at an EDO restaurant (little did I know the first EDO opened in 1986!) So when I received this exclusive invitation I thought it was the perfect opportunity to check it out. EDO has a total of four locations: EDO-ko on Spadina, EDO on Eglinton, EDO at Bayview Village and EDO at the Hilton. 

The dinner event was hosted by EDO CEO & Founder, Barry Chaim, and EDO Executive Chef Ryo Ozawa:

BARRY J. CHAIM - CEO and Founder

Barry Chaim, a graduate of McGill University in Montreal, received a Japanese Government Mombushu Research Fellowship to study at Tokyo University in Japan in 1973. In 1986 Chaim made a financial investment in founding EDO, a Japanese restaurant in mid-town Toronto, while in the spring of 1996 he took over direct management. In 1998, EDO received recognition as one of Gourmet Magazine's "America's Top Tables". A Fellow of the Ontario Hostelry Institute since 2002, Chaim was named Asian Restauranteur of the Year in 2012 by the Cambridge Food and Wine Society, the first non-Asian to receive this recognition. He is also a member of the Board of Directors of the Japanese Canadian Cultural Centre, Toronto.

RYO OZAWA - Executive Chef

Born, raised and educated in Fukuoka, Japan, Ryo Ozawa, after 10 years of training and work in Japan, specializes in classical French cuisine (Seiyo-Ryori). Ozawa attained the senior rank of Teaching Chef and has won national and international competitions, including first place in the Canadian Culinary Cup (2002), a Gold Medal in individual competition at the IKA/World Culinary Olympics in Erfurt Germany (2012), and a Glenfiddich Award from the Cambridge Food & Wine Society as Asian Chef of the Year (2013). Ozawa combines Japanese essence and western influences in EDO's menu, and excels when challenged to present his omakase (chef's choice) menu.

Executive Chef Ryo Ozawa and CEO & Founder Barry Chaim

At the dinner, Chaim explained to us that EDO is not a sushi restaurant but a Japanese restaurant that offers sushi. He told us that cuisine in Japan is divided into two streams - Washoku and Seiyo-Ryori. Wa-Shoku is the traditional method of cooking that includes tempura, teriyaki, kaiseki, sushi, oden, and sukiyaki, etc. Seiyo-Ryori is the combination of European (mainly French) sauces and influences on Japanese methods and standards, evolving constantly into new dishes with the same or different ingredients. Chef Ozawa was trained in Seiyo-Ryori, never having professionally prepared sushi in Japan. Chaim described chef Ozawa's approach as not fusion but a "careful consideration and combination of an ever-evolving unique style".

We were treated to many dishes that evening, from cold and hot appetizers, tempura, to sushi, specialty maki rolls and grilled mains.

KYU- MAKI ($7)

Avocado, cucumber slivers & sweet inari wrapped in delicate cucumber skin, rice vinaigrette

SALMON TAR-TARE ($13)

Avocado, Tem-bits, cucumber, tobiko, green onion, nori squares, Dynamite Sauce

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?

Raw Bar Mondays at Buonanotte

Got a case of the Mondays? You're not alone. Unless it's a long weekend I start dreading about Monday the moment I wake up on Sunday (I'm not even kidding.) Nevertheless, instead of getting all depressed about the damn day we can start by thinking positive thoughts, more specifically thoughts about tasty food like oysters, ceviches, tartares, and drinks like wine, cocktails and beer. Thanks to Raw Bar Mondays at Buonanotte, Mondays will never be the same again.

Every Monday starting at 5pm till close, Buonanotte (Twitter: @BuonanotteTO, Facebook: Ristorante Buonanotte Toronto) will make your Mondays exponentially better. What you can expect are the following: $1 oysters, half price wine, $5 Negroni, $5 Aperol Spritz, $5 Peroni and Moretti, and a special raw bar menu featuring tartares and ceviches by executive chef Davide Iannaci. See what I mean? You're stomach will thank you.

I visited Buonanotte specifically for their Raw Bar Mondays promotion three weeks ago, and because I'm such a keener I arrived right at 5pm (this explains why the place is empty). Who goes to a restaurant at 5pm? This girl. But meh it's how I get awesome room shots like these.

After 21 years in Montreal, Buonanotte finally opened its second location in January of 2013, taking over the former AME space on 19 Mercer Street. The supper club serves contemporary Italian cuisine with modern twists and seats an impressive 160. The decor features a stunning copper lattice ceiling installation along with wood paneling, white leather banquettes, and a massive black and white vintage photo of an Italian street that spans the entire wall. 

Hmmm I see a wood fired oven tucked away in the corner of the pizza station...but more on that later.

Atelier, Ottawa

12-course tasting menu at Atelier ($110)

Optional wine pairing ($75)

Executive Chef, Marc Lepine (bio from Atelier's website):

"After 3 years of culinary school, Marc Lepine spent time working in Toronto, France, and Italy, before accepting his first executive chef position with Bartlett Lodge in Algonquin Park in 1998. Marc decided to move to Ottawa in 2001 with the intent to eventually open a restaurant. He received his sommelier certification from Algonquin College and spent 6 years working as executive chef for the Courtyard Restaurant, where he was twice named 'Ottawa Chef of the Year' by the Canadian Culinary Federation. Marc decided it was time to open Atelier in 2008, and while the restaurant was preparing to launch, Marc went to work with Grant Achatz at Alinea Restaurant in Chicago. In February 2012, Marc was named the Canadian Culinary Champion after winning gold at the finals in Kelowna, BC."

CONFIT RABBIT LEG TERRINE (amuse)

SRIRACHA FOCACCIA (amuse)

"SPLAT!"

Roasted red beet puree, thinly sliced beets compressed in yuzu, cherry tomatoes, cucumbers, radishes, shallots, purple cauliflower, baby radish, edible flowers, wood sorrel, carrot sprout

Azure Restaurant & Bar (2014 Summerlicious)

Summerlicious. Have you been this year yet? For two mouth-watering weeks this month over 200 of the city's top restaurants are offering three-course prix-fixe lunch and dinner menus at one of three price categories:

Lunch:   $15  |  $20  |  $25

  Dinner:  $25  |  $35  |  $45  

There's exactly one week left for Summerlicious (Twitter: @LiciousTO, Facebook: LiciousTO) so get a move on it and make your reservations!

I was fortunate enough to be invited to Azure Restaurant & Bar at the InterContinental Toronto Centre (Twitter: @ICTorontoCentre, Facebook: InterContinental Toronto Centre) for Summerlicious dinner last night (this visit marks my third time at the restaurant!) Azure offers contemporary Canadian cuisine and emphasizes heavily on using local and seasonal ingredients. For Summerlicious the restaurant is featuring a 3-course lunch at $25 and a 3-course dinner at $45 (with vegetarian option available).

Azure's bread basket is always a delight.

Summerlicious dinner for two looks something like this:

HEIRLOOM TOMATOES

Buffalo mozzarella + basil + figs + balsamic glaze 

SEARED TUNA & COMPRESSED WATERMELON

Watercress + avocado + orange + cucumber + micro cress