Nondoctor

We had an interesting supper there last night... We took some nice pics of the dishes as well... Please allow me a few days to get my stuff together...

I am enjoying this discussion a great deal...

I don't think the South Bridge lines are used... perhaps it's going to be there???

It must be pretty tough to have to come up with a top 20 restaurants for such a publication. I don't envy Mr. Chatto in the slightest. So many of these places are SO drastically different... how does one possibly compare and contrast and then come up with a final countdown. Rating them must be a close to impossible job... especially if one doesn't really want to offend anyone (too much). I found Avalon's exclusion a little odd I must admit... and I was sure that he had been airbrushed out of the The Establishment photo!!! Oh well, if you live by the sword...

I have heard some really good things about this Chef and I am curious... especially as The Lobby is just around the corner from me. I'm booked in for a tasting menu with the luscious honeys from JK this Thursday (off-site "management meeting")... so I'll give you my feedback then.

So no brussel sprouts AND no haggis... ?

There is nothing wrong with a little MSG now and again. I fully recommend Happy 7 on Spadina myself... It is full of restaurant industry folks stupendously inebriated at 5am after a certain afterhours nearby... It's a gong show. And a complete hoot. Toronto Life should do a feature...

"http://www.macsween.co.uk/" My mother used to say the same... But I have it on very good authority that the quality has dropped substantially over the past 10 years.

I read of this whilst away from TO and unable to post on this site... One phrase came to mind... "How to win friends and influence people"

And to answer your questions... ... I think it's made with all the bits that they cannot legally put into anything else... In Scotland we say it's made from "Bawz, pawz and clawz"... ...in translation: testicles, paws and claws (just in case you didn't catch that).

I am 100% Scot... As my name ( Jamie Drummond ) attests to... ... and I bloody love good haggis. It's one of those things that you just HAVE to try. I have had several haggis seized at customs upon numerous occasion... so I am probably viewed as being an international meat smuggler by Interpol. My mother mailed me canned haggis once. It was vile. Even after a few drinks. Not recommended by any means.

I had one of the very best brunches that I can remember this Sunday past. Poached eggs with boudin blanc, boudin noir and andouille sausage. The pastries are simply outstanding and have to be among the very best I have ever tasted. The service was superb (a lady named Briar). I cannot wait to return.

Last time I checked Bacchus Roti had stopped delivery service.

Yes... I can imagine that being INSANE. The Foundation room is a really lovely little space... and garnered a great write up in the Toronto section of the Globe today too!

Living at Harbord and Spadina I have found the only reliable delivery to be Gigi pizza. But one gets a little sick of pizza after a wee while. Any suggestions would be most appreciated. Thanks

A great little spot for beverages... and some killer cocktails.

I work down the street at JK... ...and we had a little staff get together there recently.

Did you say your DAD's place? Hmmmm... Is your father Jamil by any chance?

So KevV... Please educate us here... ???

Yes, I understand that... but where on earth is it customary for one not to tip at all?

"As for tipping ... Everyone knows that little or no tipping is involved when dining in many other countries around the world. And yet servers there can be professional and even proud of their work. Here in Toronto, for me, paying that extra 15% always grates. (Maybe I won't next time.) Also (if I may add one last point to the rant) Toronto servers tend to make way more than kitchen staff - those humble heroes at the back who are the ones that ultimately make the food you eat and do way more work. Has anyone ever tipped the kitchen?" In the establishment I work for a percentage of the tips has always gone to the kitchen (and unlike so many other places the management are not part of the tip pool). Just out of interest (and please excuse my ignorance here) in which other countries does one not tip when dining in a restaurant? And please be careful when throwing that "and do way more work" comment around...

"I always suspect Winterliscious is the week all the chefs take off to go to the Caribbean." He he... And so very true...

I think that Piri Piri has closed and moved up to Dupont.

I connsumed TWO from Harbord Street Bakery this morning and they were exceptional. Not exactly light... but damn tasty with a nice cup of tea. BTW... this was a treat

Yes, I was wondering the same.