Adriatico!

[GordonCooks]

I'm making plans for my next trip to T.O. - here's a place I've heard about - Has anyone been ??

[Degustation]

I haven't been but have heard some good things about it.

If you are looking for something new, Mark McEwan of North 44 has opened up a new restaurant located downtown (Bymark, 66 wellington St. W. 416-777-1144). The chef is Brooke McDougall who was the sous from North 44. Joanne Kates gave it a favourable review in the Globe and Mail on Dec. 21.

Since the review is not online, here are some excerpts:

"Their octopus and squid starter is the tenderest octopus ever, spiked with chili and citrus for just enough kick. I can't buy mozzerella as fresh and sweet as the cheese he partners with charred and oven-cured tomatoes, basil oil, roasted garlic and sweet 25-year-old balsalmic. He makes soup with pureed woodland mushrooms and spicy housemade lamb sausage. Even the terrine of foie gras is better than elsewhere, a clever layered loaf served with intense roasted apple and even more exciting stewed figs.

My kingdom for Bymark's ruby red, tender venison served with light brown sauce jazzed up with truffles, and sides of ungreasy ultra-crisp potato cake with a cabbage roll filled with meaty chanterelle mushrooms.

We try Bymark's roast chicken because you can tell everything about a chef by the roast chicken. My mother's was never thus. I might have never left home if it had been. This bird is plump, moist, tender. We love the deep-fried sage leaves, the bits of sweet/salty Parma ham, the barely wilted spinach, the rich brown sauce.

Aah, the erotic appeal of dessert. Back to the Canadian theme with maple creme fraiche on apple clafoutis. He revisits the towering food theme with a base of tiny diced perfectly ripe papaya and passion fruit under clouds of soft-centre meringue that melt in the mouth. Pear fritters are the lightest, least greasy of their kind, fruit and nut tart the most delicate."

Apparently, Bymark does lunch as well, which makes sense to draw in the business crowd.

Gordoncooks - where else are you going to try this time? Since you can get such better mileage with your US currency, I love to hear about your various noshings. Have you yet tried the Fifth with Marc Thuet at the helm? How about the trendy Crush - worth the hype? I'm also curious about Bouchon, which is a newish bistro with chef Jean-Pierre Challet formerly of Inn at Manitou and Windsor Arms.

[GordonCooks]

I haven't been but have heard some good things about it.

If you are looking for something new, Mark McEwan of North 44 has opened up a new restaurant located downtown (Bymark, 66 wellington St. W. 416-777-1144). The chef is Brooke McDougall who was the sous from North 44. Joanne Kates gave it a favourable review in the Globe and Mail on Dec. 21.

Since the review is not online, here are some excerpts:

"Their octopus and squid starter is the tenderest octopus ever, spiked with chili and citrus for just enough kick. I can't buy mozzerella as fresh and sweet as the cheese he partners with charred and oven-cured tomatoes, basil oil, roasted garlic and sweet 25-year-old balsalmic. He makes soup with pureed woodland mushrooms and spicy housemade lamb sausage. Even the terrine of foie gras is better than elsewhere, a clever layered loaf served with intense roasted apple and even more exciting stewed figs.

My kingdom for Bymark's ruby red, tender venison served with light brown sauce jazzed up with truffles, and sides of ungreasy ultra-crisp potato cake with a cabbage roll filled with meaty chanterelle mushrooms.

We try Bymark's roast chicken because you can tell everything about a chef by the roast chicken. My mother's was never thus. I might have never left home if it had been. This bird is plump, moist, tender. We love the deep-fried sage leaves, the bits of sweet/salty Parma ham, the barely wilted spinach, the rich brown sauce.

Aah, the erotic appeal of dessert. Back to the Canadian theme with maple creme fraiche on apple clafoutis. He revisits the towering food theme with a base of tiny diced perfectly ripe papaya and passion fruit under clouds of soft-centre meringue that melt in the mouth. Pear fritters are the lightest, least greasy of their kind, fruit and nut tart the most delicate."

Apparently, Bymark does lunch as well, which makes sense to draw in the business crowd.

Gordoncooks - where else are you going to try this time? Since you can get such better mileage with your US currency, I love to hear about your various noshings. Have you yet tried the Fifth with Marc Thuet at the helm? How about the trendy Crush - worth the hype? I'm also curious about Bouchon, which is a newish bistro with chef Jean-Pierre Challet formerly of Inn at Manitou and Windsor Arms.

Last few trips we're all about Susur.

We always make a friday night at Canoe just because I love the place. I think we're gonna do Avalon - I haven't been in a year. I loved the Fifth with Didier and Centro with Marc - How is Marc at the Fifth - Centro lacked a little ooomph last time I was there.

Does Bymark do Saturday lunch ? We usually go to Pangaea (sp?)

[Degustation]

Last few trips we're all about Susur.

We always make a friday night at Canoe just because I love the place. I think we're gonna do Avalon - I haven't been in a year. I loved the Fifth with Didier and Centro with Marc - How is Marc at the Fifth - Centro lacked a little ooomph last time I was there.

Does Bymark do Saturday lunch ? We usually go to Pangaea (sp?)

I love Avalon, it's always consistent. I haven't been to Centro since Marc left but apparently he is doing good stuff at the Fifth. Joanne Yolles who left Scaramouche to raise her family in 1994 after 11 years as the pastry chef, has recently returned to do sweets at Pangea. I don't know if Bymark does lunch on Sat. but I can check.

Marc Thuet at the Fifth

There was a blurb in Toronto Life about Chris McDonald of Avalon who apparently was going down south to cook for a sold-out crowd at Tapawingo in Ellsworth, Michigan. He was going to cook poached beef tenderloin with oxtail and two other star chefs from Seattle and Detroit was going to do appetizers. Chris brought his own oxtail but the US immigration stopped him because there was no mention of "chefs" on the NAFTA list of professions allowed to visit the US for that type of job. McDonald showed the official a letter that indicated that he wouldn't be paid but the response was: "Then you must be doing it for personal promotion and that's stealing the promotional possibility from an American chef". So Chris went home.

[GordonCooks]

Last few trips we're all about Susur.

We always make a friday night at Canoe just because I love the place. I think we're gonna do Avalon - I haven't been in a year. I loved the Fifth with Didier and Centro with Marc - How is Marc at the Fifth - Centro lacked a little ooomph last time I was there.

Does Bymark do Saturday lunch ? We usually go to Pangaea (sp?)

I love Avalon, it's always consistent. I haven't been to Centro since Marc left but apparently he is doing good stuff at the Fifth. Joanne Yolles who left Scaramouche to raise her family in 1994 after 11 years as the pastry chef, has recently returned to do sweets at Pangea. I don't know if Bymark does lunch on Sat. but I can check.

Marc Thuet at the Fifth

There was a blurb in Toronto Life about Chris McDonald of Avalon who apparently was going down south to cook for a sold-out crowd at Tapawingo in Ellsworth, Michigan. He was going to cook poached beef tenderloin with oxtail and two other star chefs from Seattle and Detroit was going to do appetizers. Chris brought his own oxtail but the US immigration stopped him because there was no mention of "chefs" on the NAFTA list of professions allowed to visit the US for that type of job. McDonald showed the official a letter that indicated that he wouldn't be paid but the response was: "Then you must be doing it for personal promotion and that's stealing the promotional possibility from an American chef". So Chris went home.

Definitely their loss. Chris is doing some wonderful things. I love the fact he offers an All Canadian Wine Pairing with his tasting menu. Thanks for the link

[Lesley C]

Degustation, where is Didier Leroy now?

[GordonCooks]

Degustation, where is Didier Leroy now?

I think he's still doing the high-end, small group dinners out of his loft and some catering.

[Degustation]

Bymark is not open for lunch on Sat. As Gordoncooks says, I think Didier Leroy is still doing private parties.

[Lesley C]

Did he have a breakdown or something? His brother is a pastry chef who works in Florida and often does demos for Valrhona.

[GordonCooks]

Did he have a breakdown or something?    His brother is a pastry chef who works in Florida and often does demos for Valrhona.

I may see him at the OPUS One dinner/auction at the Park Hyatt in May with Jamie Kennedy - other than that, I'm clueless