GordonCooks

Never heard of Lemain-Pouillot. Some Tissier comes into the U.S., but I've never had it. A few missing that you may want to visit if you have time are Alphonse Mellot, Jean-Paul Picard, Roger Moreux, and Francois Cotat (although these are hardly "undiscovered"). ← Cotat and Henri Bourgeois would be my choices.

The fact that Sassafraz is still open is a mystery to me - it's my choice of watering holes while bouthique shopping but the food is average at best. Barberian's was always good (haven't been in years) and I hear good things about Harbor 60 - that's all I got I was supposed to dine at the Senator my last trip up but got side-tracked

Niebaum-Coppola make great wines - I own some Rubicon and their Cask 23 Cabernet.

Yes, you may be right - there was an exciting discussion of Spa Food, a market that was half-open, A japanese place closing, a new bbq place on the way, and a vivid discussion on missing creme fraiche. What's wrong with you Toronto people?

How was Din-Din???

Rain is one of the nicest restos and Canoe may have the best view in Toronto but food wise?........

2000s are too young for me - 98 St Emilions are drinking well.

I have heard good things about George

I've had quite a few meals at Susur with great results but your vigorous support of Splendido makes me want to give it a try - I've never dined there ← Splendido is alright, but I wouldn't personally describe it as one of the best in Toronto. Service is adequate, somewhat lackluster on some visits. I do not agree with Sadisticks other rec's. I personally find North 44 has gone way downhill, especially the service and Scaramouche is okay. As to Sadisticks other post, I would continue to reccommend Perigee and I am not smoking anything. Perhaps Sadistick would be kind enough to use specifics when posting opinions and comparisons about restaurants. Im sorry to hear about the bad experience at Susur. I have heard opinions from both ends of the spectrum on this restaurant, but 75% of them have been good. ← Perigee is my current favorite - I just can't get enough. I agree with your opinion on North 44 - ate there a few times with good results but nothing over the top. The most memorable thing is that "twice" on two different occasions - the same server brought me the incorrect wine - same wine but waaaayyyy off vintage - a 92 for a 90 Burg , etc. Both times it was suggested they were superior wines - I mean I may not know everything but .........c'mon Thanks for the info on Splendido - btw - Wasn't David Lee supposed to head up the kitchen at FLOW?

I've had quite a few meals at Susur with great results but your vigorous support of Splendido makes me want to give it a try - I've never dined there

Scaramouche is a short cab jaunt as well

2000 Cuvee du Vatican, Chateauneuf-du-Pape, Sistine Reserve: Inky purple with sweet, spicy tannins. Lots of fresh vanilla (more like when you use too much and in a recipe) Tannins are on the harsh side but that may be just me. The dark fruit starts to emerge after an hour. This one needs time to settle down a little.

2000 Forman Cabernet Still Rustic, ripe, and luscious. Coffee, leather, and lots cherry and dark fruit. A little more balanced that the bottle I opened last year (tannins are still tight when first uncorked) – open it for at least an hour before consuming wait a couple of years. 1996 Beringer Cabernet – Private Reserve Ripe and luscious nose with some herb and cedar. Currant, black cherry, and chervil, within the layers of flavor and very manageable tannins – this one is ready to drink.

black sesame seeds?

I've learned to be patient

My time us better spent teaching bartenders how to say Blue Curacao

Perigee or Susur are both worthy of consideration.

A little white vinegar in the water helps them stay together. Crack the egg into a coffee cup and gently pour it into the water. Use a large slotted spoon to "manage" the white around the yolk PS - everything looks fantastic

Lai Wah Heen at the Metropolitan is the best I've ever had. I also enjoy Bright Pearl on Spadina on Sundays.

Waitress gets the tips, the Sushi chef gets the Heinekens..ot's just that simple. Tradition states that a sushi chef cannot refuse a drink (I've never seen one even try)

Look forward to your report, Marlene. I've been there a few times but not in the last 6 - 8 months. Always enjoyed it, though. Of course, you could smoke upstairs in the bar then... ← What?! No more humidor?

The fact that he even "has" a following has always eluded me. His dishes are mundane considering the quality of ingredients he's used in the past.

This 2005 Yellow Fin exhibits a lot of mineral, sea shell, plankton and matches will with lemon and butter.......

No, not until Vendage bottles it in 1.5Ls - then it's official.