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Ruby Watchco

2010 Dining Guide: Looking at Cooking

These four Toronto-based chefs take to the airwaves weekly on the Food Network
to offer insights into their craft.

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.

Start the slideshow…

Hot Dining: TV Chefs Get Real

Roger Mooking

Supplement your celebrity-spotting experience during this month’s Toronto International Film Festival by dining at the restaurants of these TV-star chefs.

1 Originally an award-winning soul musician, Roger Mooking now spices things up as the head chef for hip fusion joints Kultura and Nyood. He also shows off his recipes and ebullient personality on Food Network Canada’s Everyday Exotic.

2 On The Heat, chef Mark McEwan balances a recently opened fine-food emporium, a high-end catering company and three hugely successful restaurants. Like what you see on the tube? You can nosh on McEwan’s sophisticated contemporary cuisine—and maybe catch him in action—at North 44, Bymark and One.

3 Lynn Crawford is well known to Torontonians for injecting freshness into tired kitchens on Restaurant Makeover. These days, the top chef shares her love of local ingredients at her lauded farm-to-table restaurant Ruby Watchco, and on the culinary road show Pitchin’ In.

Hot Dining: Lynn Crawford’s Latest

Anyone who has seen chef Lynn Crawford on her Food Network television show Pitchin’ In knows that she holds her ingredients in high regard. Her latest culinary venture, the quirkily named Ruby Watchco, takes this freshness fetish to its logical and ever-delicious end. Tuesdays through Saturdays the former Four Seasons executive chef—abetted by equally talented kitchen comrade Lora Kirk—creates a nightly four-course prix fixe menu ($49) showcasing the seasonal bounty of Ontario farms. Anything goes at this welcoming neighbourhood nook, but for a taste, a recent evening proceeded thusly: a fried Malpeque oyster salad to start, then braised veal brisket with wild leek perogies, a wedge of Lankaaster from Glengarry Fine Cheese, and apple pandowdy for dessert.