GordonCooks

I keep watching to get a glimpse of the growth under Heather C's bangs

I get a divorce.

I don't think I'd mind a cumulative scoring system with the top 4 scores at the end competing for the title. Eliminations would occur when it became statically impossible to make into to the final 4. Quickfires = 1 and Challenges =2. Maybe am especially difficult challenge for extra point and such.

Must have been nice to have arguably the best Top Chef winner on your team vs the most mundane. I wonder how the night would have gone with Volt and Ilan changing teams or even the chefs cooking solo? Or even a healthy Angelo for that matter.

Philadining turned me onto DiStrito (among others) which will be a must re-visit on my next trip.

I was paying more attention to the laundry I was folding than the show last night. I think my love affair with the Top Chef franchise is over, I'll wait for Top Dishwasher.

My Buffalo suggestions for wings, Duff's (traditional style) and LaNova (bbq). Anchor bar is touristy and the food is good but nothing memorable. Schwabl's for Beef on Weck but if you're hitting Anderson's, theirs is pretty good too.

What's on your buffalo agenda?

Just started watching catching up on episodes. I think there are talented people but I'm not even interested enough to care about any of them. Maybe it's them, the location, the challenges, pffft.

Looking at the labels, I'm guess the inspiration was "musical"

The wine list is a work in progress as it's more a matter of getting in what they need and not cannibalizing the list at the Warfield's Clifton Springs location. The place is in it's infancy still but shows a lot of creative promise.

Should be here under Amuse Bistro Toronto

That's odd, works in Firefox. I'll edit it.

The link should work although slower on the other end. It wasn't too busy the night we were there - but I guess it's been busy on the oddest nights. Probably due to it's neighborhood proximity maybe.

Those who have participated in food discussions with me, have intimate knowledge of my affinity for Toronto and all its trappings. Toronto Culinary discourse will always be marked by my wonderful experiences at Perigee and Chef Patrick Riley. So, fast forward a couple of years and alas, Perigee is no more – possibly a victim of the economy or location, maybe neither but by no means, shortcomings in the staff or quality of the food or wine program. Fast forward to 2010, Toronto is a different food city with more small plates less tasting menus, comfort foods, pizzas, etc. Enter Amuse Bistro located in the Beaches (sorry, The Beach) area of Toronto. A quaint 30 seater with a neighborhood vibe and sensibility. Metro Toronto can be the Queen of fashionable dining, probably one of the few times I actually am conscious of my attire when choosing a restaurant. Amuse is a casual spot where jeans and a short sleeve shirt will easily pass as appropriate. Where the wow factor comes is the food. Chef Riley has pulled much from his background in fine dining to present a menu that is relevant, complex without pretension, and most of all delicious. My girlfriend, Leslie and I were happy to visit last Saturday and were also lucky enough to have Chef Riley cooks us an impromptu tasting menu. This meal was to be enjoyed and shared with my lovely companion, not dissected for empirical value but it made quite an impression on both of us. The wine program is rather new and small but interesting, a list with something for everyone. Needless to say, every dish was delicious, familiar, comforting and intellectual. Throughout the meal, each dish had wonderful layers that played either a primary or supporting role, punctuated by a sauce or texture that was playful yet appropriate. Never seeming to overdo, always leaving you wanting for more. Some pics (rather blurry ones, sorry) and probably a few words to convey the simple theme of each. Pics and more here

It's the Hot Rod mentality. It's when you've spent more on your car than your house. For the younger, urban set, your car payment is more than your rent.

What did you have? And how was it?

Gabriel Paillasson

I get emails from The Stop but haven't had the time to check him out. I am looking forward to my visit to Amuse when I get to T.O. for the Outdoor Art Expo in July.

Here's Pat Riley - Amuse Bistro! Heading there second weekend of July

Rick Tramonto leaving

Find a pizza maker that wants his own pizzeria someday, not his own bar.

Prose filled diatribes mean little to me in the culinary sense. If I'm in the mood for Emily Dickinson or Maya Angelou, I'll read some. If I'm in the mood for an Op-ed where someone calls someone an "Old Fuck" while everyone else rubs their balls, I'll read this. They both can exist with equal value and validity.

Dave, All good stuff, nice job and best of luck in your new endeavors.

I wholeheartedly agree with his statement about Gael Greene being self absorbed. I agree wholeheartedly about the fact Alice Waters is considered such a revered working Chef, when she's more of a ingredient wrangler then cook. What makes his pronouncements ring true in my mind? I agree with them. If the statements were said by someone else, I would agree with them too.