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Bero

Octopus at Bero The Bero web site describes Chef Matt Kantor’s food as “modernist re-interpretations of Spanish and Mediterranean cooking,” a promise that has misled some into expecting ElBulli-style...

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Didier Leroy and The Fifth

Time travel is possible and I have experienced it. Last Thursday. At The Fifth. That famously slow freight elevator carried me back 15 years as it rose to the fifth floor. And when the heavy wooden...

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J-P Challet is moving on

I dropped into Ici Bistro this morning, invited by chef-patron Jean-Pierre Challet, who had some news he wanted to share. J-P and I have been in conversation, off and on, since about 1988, when he was...

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Bar Senator

If you hanker to be the anti-hero of your very own film noir, I know the place where your adventure can begin. Head over to The Senator after 9:00 p.m., when the last of the dinner crowd has melted...

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Pearl Diver

Pearl Diver’s fabulous chowdah I was overseas last summer when Patrick McMurray closed his lovely oyster bed and restaurant, Starfish, after 13 years. Successful years – more book and magazine deals...

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J-P Challet returns to The Fifth for summer

On perfect summer evenings like this one there is really no finer or more pleasant destination in the city than the Terrace at the Fifth. You ride that old freight elevator up out of the crowded night...

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Nota Bene presents David Lee’s Taste of August menu

To Nota Bene, to preview David Lee’s Taste of August menu – a most elegant expression of some of the treats of an Ontario summer. The restaurant has a charming feeling of calm and spaciousness early in...

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Restaurants for Change

Go out to dinner on October 21 at one of our Restaurants for Change and you can help change Canada for the better. View this email in your browser Restaurants for Change supports organizations like the...

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News from Langdon Hall

Langdon Hall in winter, thanks to Siren Communications Such a pleasure to go back to Langdon Hall this week for a brief refresher course on utterly pampered country house living. Coming up the long...

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Nota Bene renewed

Hamachi and madai flown in from Tokyo To Nota Bene for dinner to see how the restaurant has emerged from the chrysalis of renovation and to taste the latest evolution of David Lee’s cuisine. The room...

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