TicTac

With Ducasse's medium cooking method, a large gradient is not an issue. Results in an amazing steak with a great crust. Much more even cooking IMO.

medium-high heat - butter - a sprig of thyme or two, perhaps a clove of garlic - no pre-salt or pepper. cast iron or carbon steel. 5-6ish minutes per side (I say 'ish' as I typically prefer 1-1.5 inch steaks) No need for fussing around tossing it back and forth, just baste with butter salt and pepper at the end. Let it rest 5-10 minutes tented on a rack in a warm'ish place. This provides the best results from my deckle end Rib Eyes from Cumbrae's.

Well considering MSG is naturally occurring in Tomatoes, there is some in it, whether they add more or not.... Back on topic, my favorite rendition of Tomato soup contains garden fresh (or garden frozen - typically heirloom) tomatoes, onion, garlic, some chili, and at the end - home made sauerkraut! The contrast between the sweet tomatoes, heat from chili and tang from the kraut is awesome!

Boggles my mind when I see people going out for dinner and some or all of them are on their phones. Have people forgotten how to socialize WITH other people!?

Any warmed up previously cooked fish gives me the heeby jeebies.

Let's also not forget (and not generalize as a result of) the fact that this is Jamie Oliver's 'restaurant' and as such he believes he can inflate his prices given his 'brand'. Many amazing options throughout the city where wine prices are not nearly as egregious, closer to the 200% mark as eluded to earlier, which is pretty standard.

True enough. They are not a true white varietal, but on the verge of. I might add a bit of lemon to the mix to add a bit more of a sour note.

Thank you FP. I seem to recall our 'resident' Mai Tai guru Jo mentioning the utilization of white grapefruit, though I cannot recall if it was in a Mai Tai or not... Simply have run out of limes (still have lemons and grapefruit) and just got a new bottle of Smith and Cross and my Small Hands Orgeat finally arrived.

What do you guys think about substituting the lime juice with fresh grapefruit? Or is that simply an abomination?

Not sure how canned salmon is for anyone but cats... But then again, I quite enjoy Oil packed tuna (Rio Mare brand preferably).

Expect a 300% markup on alcohol typically. Perhaps JAMIE thinks he can charge a bit more....whatever. A good reason why I like to either bring a bottle (if they offer corkage) or simply not imbibe while out -

I thought that the one at Yonge and Eg closed down - a quick search confirms - they are now in York - 71 Kincort Street, Toronto, ON, M6M 3E2

Oh it has been a while since we were at the Art Shoppe - I remember my folks getting some wildly large couch from Italy that took far too long to get here. That was the store near Yonge and Eglinton though, haven't been to the one DT. Is tonight your last meal in the city?

It's a good somewhat unknown spot - I much prefer their meat to say Caplansky's etc. What else is on the itinerary?

.....and!? - sorry - double post - meant to edit!

Too bad you missed the glass exhibit - though the AGO is always nice. St Lawrence can be a lot of fun - they have the best Greek yogurt there! Fingers crossed for Alo!

The Pea and Cauliflower dish looked very interesting, a quick google turned up this - http://www.rakskitchen.net/2008/10/cauliflower-peas-korma.html Sounds fantastic, might have to give it a go!

Many thanks, sartoric. I am sure this thread will offer many (myself included) inspiration and much eye candy!

Looking forward to this. We love Indian food in our house and I am always expanding my repertoire. Any chance you could along with traditional names, give some description as to what the dish is? Many thanks!

Sorry to hear that Zuppas was closed, I have only ever been for lunch - hope your replacement meal was satisfactory!

Not even half time and I had eaten far too much. The sleeper of the night was Buffalo Wing Chicken dip that my mom brought - a few extra squirts of Franks and it was killer with some nachos! While I wanted the falcons to win (I detest cheaters), I am no true fan (besides the 49'ers, but that goes back many years to the Montana days), but my sympathies are with true Falcon fans. What a choke....

Did you call them or just try online? Online booking system does not manage the chef's table (it's really more of a bar overlooking the kitchen).

Heh....Being at Queen and Spadina, you can use your imagination as to how some 'hipsters' dress for Alo. Your money is just as good as everyone else's, so long as you ARE dressed Good luck! At the very least you can always pop in at the bar for some great cocktails and excellent 'bar food'.

A well deserved break, Doc! I know you said nothing too posh, however; you are right around the corner from Alo - though the chances of getting a table are fairly slim, I would absolutely urge you to give it a go....often the chef's table is open, and there is also the Bar (which does not take reservations). It is the best restaurant in the city at the moment. Besides that, check out Khao San Road for some fantastic Thai food, and Zuppas for great smoked meat sandwiches. There is also Swataow on Spadina for amazing shrimp dumplings or their BBQ Pork soup. That should keep you busy, let me know if you want more or anything specific

The best steaks I have had on this continent. Many of the top restaurants in the city source from them.