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Hot Dining: Dishcrawl’s Bacon Month


Dishcrawl offers four distinct bacon bonanzas this month (photo by Mandy Jouan)

Social dining is getting saltier, as Dishcrawl presents four dinners focused on that most beloved of cured meats: bacon. In a modification of Dishcrawl’s modus operandi, which typically takes groups of diners to four separate restaurants in one night, this month’s “crawls” are, in fact, staying put, with individual restaurants offering up full four- and five-course meals ($80 per diner) featuring inspired preparations of our favourite pork product.

So who can create the best bacon dishes in Toronto? Chef Scott Vivian of Beast throws down the greasy gauntlet on July 5; dinners at Leslieville’s Le Canard Mort (July 10), The Good Fork (July 11) and Blue Plate (July 17) follow.

If you prefer to embark on a traditional multi-restaurant excursion, Dishcrawl showcases fine fare in Rosedale on July 18, and heads north to Markham on July 25.

Staff Picks: Our 10 Preferred Places for Poutine

Hearty Canadians embrace our less-than-tropical climate by bundling up in layers and chowing down on that classic Quebecois delicacy known as poutine. This holy trinity of French fries, cheese curds and gravy is served up hot—and with occasional delicious variations—at these ten Toronto eateries.

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Hot Dining: Beast’s Fauna Feast

It doesn’t take much hunting to satisfy your wildest cravings in this city, particularly when eateries such as Beast lurk just around the corner. Recently opened by longtime Jamie Kennedy protégé Scott Vivian and his pastry-chef wife Rachelle, this inviting—if minimally decorated—neighbourhood haunt lives up to its name by offering a well-edited weekly menu of meaty fare that could include items like elk striploin ($29) or pork schnitzel ($24). You’re sure to roar in praise of these Toronto restaurateurs, as well as Ontario’s artisan farmers and growers, whose high-quality local ingredients are prominently featured.

2010 Dining Guide: New Arrivals

Toronto’s reputation as a dining destination continues to grow. These restaurants—opened over the past 12 months—have only enhanced that image.

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