The senior teacher Chen Xiaoqing had a bloody famous saying, and said loudly: "The best food is people. "The people here refer to people who share meals, of coursePerson in charge——I firmly believe that to some extent, the status of the chef determines whether a nation loves to eat and know how to eat.
And among those who love to eat, there will be a large number ofCelebrity chef lovers", Brushing restaurants and signature dishes, buying recipes to watch shows, and even crazy to take a photo to sign. Canada is actually not a developed catering, the number of so-called" international celebrity chefs "is even more pitiful than the United States, most of them are recognized as cattle The chefs all entertain themselves in the country.
Fortunately, there are quite a few of the super-invincible giant panda chefsStationed in Toronto. Okay, come hereToronto Chef Restaurant SpecialWell, be famous enough, at leastFamous at the national level of the townOf course, it should be delicious and interesting enough for you who like to brush famous chefs like me.
Speaking of the chef's qualifications, Canoe has never been afraid of who-Canadian National Treasure Micheal BonaciniWhere is the flagship of the company, no matter what the comparison is, I can stand still.
1993 years,Return of European StudiesAnd in Toronto, the famous Micheal met the talented businessman Peter Oliver, officially openedThe expansion of the O&B restaurant empire——To this day, O&B is alreadyCanada's most influential restaurant group.
22 restaurantsNothing, In addition to Canoe to be mentioned in this article, Auberge du Pommier is also famous(The first French meal in Toronto), Bannock(One of the best Canadian dishes in Toronto), R&D(Alvin Leung ’s only restaurant in Toronto), Leña(One of the best Argentine dishes in Toronto), Biff's Bistro(One of the best French pubs in Toronto)Etc., etc.
In 1996, Bonacini became the first to be recognized by the Ontario Hostelry Institute because of O&B’s combat effectiveness.Gold Medal AwardThe chef from then appeared in front of the camera frequently. In 2016, Canada's 100 BestFirst Lifetime Achievement AwardAwarded to Bonacini(The follow-up winners in the past few years are Susur Lee, Lynn Crawford and Norman Laprise, all of which are super heroes)In fact, it doesn't make much sense, just repeat its aloof status.
Their menu is fromSmall before mealHe began to paint with a lot of color and effort.
Raw beef + oystersIt is a combination that many high-end restaurants are playing. Canoe's version has been available since 2002, which is the early stage of the restaurantLsign,Packed in a potted plant, named Alberta Beef Tartare + PEI Oysters.
The flag clearly emphasizesNative Canadian ingredients, The best beef from Alberta, the best oysters from Prince Edward Island, and the dishes are hungry and open:
There are two types of beef tartare, topA thin layer of beef, Slightly air dried, a few beef grains at the bottom,Moist and juicy, But all are gluten clean, soft and sweet; the oysters are lightly fried with tempura. The crispy outer layer adds an unexpected taste to the whole dish.Raw and full.
In addition to the shallots and mayonnaise, the condiments are also addedSalmon with garlic leaves-This European food that looks like parsnips is also known as oysterplant, as the name suggests, there is a faint smell of oysters-honestly, do n’t expect to eat any oyster flavor(Not to mention being with the oyster deity), But just like parsnips, pickled in sweet and sourSweet and delicious, Then use the crushed hazelnuts to increase the taste and different oily fragrance, within a small mouthful of rich satisfaction and ambition.
Not much nonsense, their discDuck 'Tongue to Tail'I have eaten in TorontoOne of the most perfect dishes. This way2012 Classic Dishes of the YearIt is simply forcing many locals who dare not to gut their internal organs to admit that the internal organs are delicious. Then they are transformed by today's chef Ron McKinlay and become almost impeccable.
EssentiallyDuck three eats, The first duck sausage uses duck skin as casing, the filling is divided into two layers, one layer is duck meat, duck tongue and gizzard pistachios, and the other layer is whole duck breast; in addition, there are duck liver parfait and fried duck Skin-No need to eat, just think about it and it will be good.
The sausage is perfectly shaped,Duck tongueAdded noticeable oiliness and smoothness, keeping the wholeDuckSoft and slightly crispy, the crispy pistachios are more crispy than the sausages; the other sideLChunks of duck breastIt is soft, tender and juicy beyond imagination, and is also the duck flavor in this dish. nearbyDuck liver cakeOf course it ’s textbook-like plump and delicate,Duck skinAlso crispy sinful oily.
The golden quince oil and vinegar juice is sweet and neat, neutralizing and balancing the salty fragrance, and even more amazing is that the unsightly bunch of salad provides a slight bitter taste, making the overall appearance mature and three-dimensional. Applause bow bow worship-very delicious, very bold and favorite combination, show off the technical difficulty, still that sentence, there is nothing to say, perfect.
according toCrazy use of Ontario specialtiesIdeas, you can almost guess big dessertsFlagship apple.This one was born in 2000Warm Apple ConfitIt ’s also the entire set of Tasting Menu, only fromGroup leaderAnthony Walsh's creativity.
Looking at the complexity, it is actually upgrading the traditional combination of Apple + Cheese. Subject is藏Slowly cook apple confit, simmer until low heatSoft and slag-freeIt ’s almost transparent, but it ’s not muddled. It ’s still tangy and boney. I ’m surprised that it ’s not flavored with a little bit of cinnamon.The ingredients themselvesThe advantages;
In addition to slow-cooked apples, use apple puree to increaseFresh fruityXNUMX. Use vinegared apple slices to increase the stimulating acidity. As for the cheese part, use cheddar cheese to make three large slices of shortbread.
Then squeeze a lump of vanilla mousse here and a spoonful of kuai thereQuince flavor(Wood pear, similar to pear flavor)Ice cream with crushed macadamia nuts at the bottom of the floor-whether it is vanilla with apples, pears with apples or nuts with apples, is a classic and beautiful combination, and the texture technology is different. The taste is a nearly perfect dish, which is very happy happy ending.
HoeAddress | 66 Wellington St W,
Lynn Crawford & Lora Kirk
从1990年入职蒙特利尔四季酒店Start,Lynn Crawford就和四季牢牢绑在了一起——1991-1992查尔斯镇四季酒店度假村（职位不详），1996-1997温哥华四季酒店行政总厨，1997-2002纽约四季酒店行政副总厨，直到先后担任多伦多（2002-2006）和纽约（2006-2009）两家大四季酒店的行政总厨，成为加拿大履历最好看的厨师之一。
同时，还是那句话，名厨还靠曝光率，Lynn在Food Network Canada的烹饪节目Pitchin’ In是全国有史以来评价最好的饮食节目之一，被Gemini奖三次提名；
此外，Lynn先后参加过美国版和加拿大版Iron Chef（分别是挑战者和擂主）、第五季Top Chef Masters（靠此节目成名的还有加拿大另一厨神SusurLee）、Restaurant Makeover、Top Chef Canada，现担任Chopped Canada客座评委，最惊人的，是拿下了2018年Canadas 100 Best的终身成就奖.
可能是在四季呆烦了、做高端做腻了，Lynn在2010年Stand on your own，开了Ruby Watchco，理念是本地生长、用心烹饪，说白了，就是Home cooking——但名厨家常菜当然不一般，稳重端庄，菜单每日更换，请来得力助手Lora Kirk加持。
同为全国最优秀的女性厨师之一，Krik于2002-2004期间在著名的Connaught Hotel受过嘴炮大叔Gordon Ramsay的三年魔鬼训练，和著名女主厨Angela Hartnett（宇宙最高履历的女厨师之一， 也是GordonRamsay的高徒，如今她的Murano是米其林一星）work together;
2005年来到Lynn掌管的多伦多四季酒店担任副主厨（后来担任四季酒店Truffles餐厅主厨），2008年开始在纽约先后担任Allen &Delancey和Soho House的厨师长；
直到2010年接到Lynn的合作邀请——理论上说，Ruby Watchco是双老板双主厨模式，只是Lynn的光环过于耀眼，盖过了Kirk连续两年拿过的Five Diamond大奖、Jame Beard House的客座主厨、美国版Iron Chef挑战者、Toronto Life的四星荣誉……
菜单天天换，但沙拉几乎雷打不动——整季Iron Chef Canada印象最深的就是Lynn的那道鸡蛋培根沙拉，培根是厚切的，鸡蛋用枫糖煮成溏心，大气新奇，把渥太华厨神MarcLepine（Lepine的Atelier被称为加拿大Alinea，2019全国第25）打得大败亏输……
就餐当天的Green Garden Salad简约一些，强调时令，以春天应季的菊苣和羽衣甘蓝为基础，用春天应季的芦笋、黄瓜和绿萝卜增加脆度，再用春天应季的青豆和梨片增加甜度，茴香增加香草气息，通通丢进去；
简单用盐、橄榄油、柠檬汁和醋拌一拌，应当还给了点蛋黄酱，并不复杂，但是四平八稳清新爽口的一份标杆沙拉，功力在于放很久蔬菜都不会被酸性酱汁弄蔫，只是不够惊喜罢了。
热前菜加16刀，当天是简单家常的Pan Fried FogoIsland Cod Cheeks——福戈岛鳕鱼本就是Ruby & WatchCo菜单上常出现的食材，而脸颊自然是最特殊最好吃的一块肉;
裹粉轻炸酥脆在外多汁在内，鳕鱼脸颊特有的弹牙和油香尽显。蘸酱依然经典，加入莳萝和酸黄瓜（经典的Dill Pickle，乐事有同款加拿大限定口味）的柠檬蛋黄酱，生津去腻，满口都是加拿大。
乒乒乓乓，一大盆主菜带着三小盆配菜上桌，和饭友面面相觑，眼神里都是“你一定可以吃完对吧”。被各种绿色埋起来的Maple Custard Glazed Flank SteakBe极端加拿大的一道菜；
魁省特产枫糖浆，安省特产黄芥末，理所当然就有了枫糖芥末，裹满便宜多筋的Flank Steak，煎到标准的五分熟，大方地堆上牛油果茴香salsa和烤小番茄：
牛排是北美人爱的超有嚼劲版本，虽也多汁焦香，但着实有些费牙，这时候软滑细腻的牛油果酱和芬芳多汁的小番茄就起作用了，让口感更顺更滑，算是不错的取巧方式，可以偷偷学起来。
Toronto, ON M4M 1H2, Canada
In 1987, Toronto opened aOnly 12 tablesThe small restaurant called Lotus, which specializes in fusion of Chinese food and Italian cuisine, has received rave reviews from the New York Times, Art Culinaire, and Zagat.
this might beChinese food for the first timeProminent in Canada's high-end dining. Restaurant chef calledLi Guowei, Whose English name is Susur, was only 29 years old.
At the age of 16, Susur enteredHong Kong Peninsula Hotel Western RestaurantAs an apprentice, began to formally contact Italian, French and Swiss cuisine. After his studies, he spent a year and a half traveling around South Asia, Southeast Asia and Western Europe. At the age of 20 (1978), he immigrated to Toronto and opened the Lotus mentioned above.
In 1997, during the period when Lotus became popular, Susur resolutely closed the restaurant.(Inexplicably thought of Singapore Andre), The whole family moved to SingaporeSingapore Tongle Catering Group(Maybe everyone is more familiar with restaurants such as Seafood Republic, Singapore Seafood, Tong Le Xuan, Xi He Tong Le, and Dancing Crab)General counselor.
In 2000, he went back to Toronto and opened the amazing restaurant Susur Restaurant: won the first year of openingBest Toronto Restaurants, And one of the few in Toronto ’s historyTop XNUMX restaurants in the world.Because of Susur Restaurant, Li Guowei was named "Top ten famous chefs in the millennium"One-As for his cooking style, Susur Lee said in an interview:" When you close my eyes to eat my food, you will feel that you are in Asia; but when you open your eyes, you will see Europe . "
What really made Chef Li well known all over the world was the American version of Iron Chef in 2006. Li Guowei and American celebrity chef Bobby Flay tied the game; he participated in 2009Top Chef Master(Today ’s menu also contains the fusion curry chicken that Susur Lee used to kill the Quartet), Took a runner-up, and later inAsian version of Master ChefCommission. Today, after Luckee's closure, Lee Restaurant is the main focus of the chef, and it is also all of CanadaOne of the most popular and outstanding restaurants.
Ordering at Lee Restaurant seems toNo need to get tangled, Because a few dishes are so famous, do not need to look at the menu: for exampleSingaporean-style Slaw, The public praise is unprecedented, and some people even sayChanged their view of salad for life——It is even more worth mentioning that this dish turned out to be a dishVegan.
19 kinds of salad ingredients(Actually not too much, now many European famous shops like to make salads with XNUMX or XNUMX ingredients), Apparently eaten the following:
Fried rice noodles, cucumbers, white radishes, carrots, pickled ginger, tomatoes, fried shallots and fresh shallots, pickled pearl onions, radish seedlings, basil, ground peanuts, white sesame, fried taro shreds, a bunch of flowers and plants, andSalad dressing made of beetroot.
In addition to putting the sauce on the bottom of the plate,There is a layer in the middle, Mix more evenly and thoroughly: crispy oily flavor of fried rice noodles and taro, the sweetness of shredded vegetables mixed with a hint of spicy white radish and young ginger, three-dimensional onion harmoniously harmonious and pickled sour and sweet, a lot of ground peanuts The dry fruit aroma and fine crunchiness of the white sesame, as well as the sweet and sour balance, the obvious Southeast Asian characteristics but the raw ingredients of the salad dressing, are very delicious.Almost impeccable aroma and taste——But to be honest, I do n’t want to dance after eating. “Changing my opinion on salad” should be for foreigners.
Top Chef Curry Roasted ChickenIt ’s Susur Lee ’s at Top Chef.Award-winning dishes, Of course, the click rate is old after moving to the menu. Pickled in curry and roasted until the chicken with crispy skin is tender, remove its legs and a chicken breast, it is rareChicken fat is quite soft and rich——It is rare to have such chicken-like chicken in Duocun;
The diced cornbread and pineapple are crispy, the pineapple slices are dried in the oven, and the okra is also crispy and sweet.(Chutney is a spice, vinegar, sugar and fruit sauce, from India), Of course, Huang ’s curry belongs toSweeter and softer, A strong aroma version of coconut milk. One dish clearly expresses the journey of chefs in South Asia, Southeast Asia and Europe. The key is delicious.
From the taste alone, Lee's dishes are already very deliciousAnd novel and uniqueEven more, the design and completion of the dishes are very good, even if there is a gap between the big signatures and the unknown dishes, but it has been highlighted. In short, very good, yesOne of the most worthwhile restaurants in Toronto, Almost no one.
(I.e.Address | 601 King St W,
Toronto, ON M5V 1M5, Canada
Canada is all-encompassing and colorful, but things are easy to go wrong, and everything can be done. There are few celebrity chefs who are heard by the general public, but there are always so fewEveryone knowsYes, Mark McEwan must be one of them, or even one of themThe most brave.
Torontopioneer of fine dining, Chief Judge of Top Chef Canada, this long-term uncle wearing casual western outfit jeans, almost like the CN Tower, Raptors and Blue Jays, has become a symbol of Toronto and even a national treasure of Canada.
In 1979, Mark McEwan, a guy from Buffalo on the US-Canada border, graduated from George Brown College in Toronto(Today, McEwan is already the famous teacher of George Brown), And miraculously became the executive deputy chef of The Sutton PlaceHotel Toronto two years later.One of the youngest five-star hotel executive chefs(26 years old).
In 1990, McEwan, a small and prestigious restaurant, opened his first restaurant, North 44, which caused a sensation in the country by leading the fine dining standard of several streets.(Canada ’s largest food charity)ambassador.
Bymark opened in 2002, One opened in 2007, and then until the closing of North 2018 in 44, McEwan leaned onThese three national fine dining are killing all sides, The McEwan Group has become one of the most influential catering groups in Canada, and its restaurants and even supermarkets are all boutique.
Well, it ’s a supermarket. McEwan Gourmet Grocery, which already has three stores, is already in TorontoThe best food and the most advanced ideasOne of the boutique supermarkets. Of course, the visibility depends on the exposure rate. While taking care of all the restaurants, McEwan also has the leisure and ability to own a bunch of beautiful and unique programs such as The Heat, Neighborhood Eats, Chef to Chef, etc. Great Food at Home and Rustic Italian two recipes.
The home is big, the signature dishes that are mature and complete, rare in other homes are definitely indispensable, and Bymark ’sThe signboard is very simple, A taco, a poutine, a burger, are McEwan and McDougall reinvent the classic.
Let's talk about taking the leadBymark's Classic Shrimp Tacos, Small and exquisite, fried crispy beetroot chips instead of tortillas; shrimpTender and sweet, Cut into small pieces and mix with lemon and garlic mayonnaise, fresh and refreshing simple and light, very perfect appetizer snacks-in addition to a small bowl of Japanese soy sauce topped on its own, the taste is thicker, more fusion and more complicated, it is not uncommon but real It ’s a good idea and I learned one thing.
Canadian celebrity chefs certainly have to playCanadian national dish, So poutine should be the treasure of the town store-no other family can eat itButter Braised Lobster PoutineExtravagant(In fact, a few restaurants of the same level also have A goods, but of course the original is different), The whole lobster meat is traditionally dipped in butter until it is just cooked, fragrant, soft and tender, and the texture is perfect.
When arranging the plate, use the lobster shell as the bottom, pile up the lobster meat, and then use the elongated French fries(Very important! The poutine's fries should be thin enough)Hide the lobster and drizzleWarm mayonnaise: There is no gravy, or even cheese curd. The three elements of poutine went to two, but still delicious.
French friesSlender and crisp, The skin is soaked between the crispy mayonnaise and the crispy, and because the fries are thin enough, the mayonnaiseFlowing along the gap to the lobsterIt makes the meat look smoother and more fragrant; the high-quality mayonnaise has the protein aroma of cheese curds and the heavy weight of gravy, but it does not cover the domineering aroma of lobster like gravy. Finally grab a handful of shallots to add to the fragranceSimple but mature three-dimensional, One of the best and most special poutine I have ever seenDishes that must be punched.
Here comes, this one makes Mark McEwan proud of the crowdBymark Classic BurgerIt ’s the first thing to grab people, not to mention the taste.Cut into three halves(Three of us on the day)For the first time, I saw a burger cut in three.
As for the content, use eight ouncesUSDA Prime Grade Grass-Fed Sirloin Steak, Carefully pick out all the fascia tissue and then crush(It is said that the method of hamburger gluten was introduced by Mark McEwan in Canada, and the real inventor was Daniel Boulud)The fat ratio is 23% strict, the fire is excellent, the outer layer is burnt and crisp, the gradient layer is extremely thin, and the inner layer is juicy and delicate.
Hamburger fromLegendary Bakery ACE Bakery, The predecessor was the peak bakery of the same name located in Ontario and popular in the country in the last century. After its success, it established a factory and provided a variety of baking to restaurants and supermarkets. Now Metro, Shoppers and other places have ACE products. Of course, McEwan isSpecial customization, Noisy and fluffy, in addition to the yellow fried incense in the inner layer, the outer layer is also grilled with fire to look beautiful lines;
From bottom to top, the configuration is bread + mayonnaise + lettuce + meatloaf + brie cheese + mushroom + basil + burger, which should be a down-to-earth kind of delicious, but how can a generation of famous chefs be willing to be?Add truffles!Forcefully add truffles!Add white truffle oil to the mayonnaise and white truffle oil, add black truffle oil to the patties, and then shave some fresh black truffle into it ...
After a little squashing, sigh,Explosive truffleHeaded to the head, the tenderness and softness of the bread, the delicate and juicy meatloaf, the crispy and delicious taste of mushrooms, the fresh and crispy and crispy leafy vegetables, and the herbal fragrance of the finishing touch of basil, while Brie cheese is the top priority Heavy, fromMeaux, the most famous region, Creamy to the extreme, communicating meat and vegetables, soft and crisp.
Not much to say, like the previous poutine, "I have seenBest and most specialOne of a burger is also a dish that people must punch in Toronto. "The side dish is recommended to choose onion rings, the onion meat is thick enough, the heat is just right, soft and cooked, crispy, and the sweetness is all released; the batter is thick but dry enough If you are crisp enough, dip it in the white truffle mayonnaise of the same type as the hamburger.
HoeAddress | 66 Wellington St W,
Toronto, ON M5K 1M6, Canada
Chinese to their homeDonna DooherNot familiar, but she is the Canadian food godmother, Mildred Pierce Restauran opened in 1989t brings the concept of Brunch to Toronto——Before her, Toronto residents slept on the weekends. Later, Thunder could n’t move and got up on time and went to Mildred Pierce to line up.
In 2008, Donna closed the Mildred Pierce Restaurant, which was the first 20-year brunch in Xiongba Village, and turned around to open a more refined and flagship-style Mildred's Temple Kitchen in Liberty Village.To this day, this is still the brunch temple, always the first in Toronto and even Canada(After all, Donna is the only chef of the same level, the only one who played the world with brunch), In addition to the need to line up in customer word of mouth,Almost no bad reviews.
In 2012, Donna was selected as the Canadian Restaurant and Foodservices Association(Ie the Canadian Restaurant Association)Chairman and chairman, and later became chairman of Taste Canada-Double ChairThe identity of Donna has made Donna the leader of the Canadian catering industry and one of the most important female chefs in the country and even in the world.Later, Donna began to serve as a national judge on Canada's 100 Best list, and his brunch recipe Out to Brunch also won numerous awards.
There are countless famous Donna's famous sayings, such as the famous metaphor: in a professional kitchen, women are like chicken and dumplings that need to be carefully cookedMales are like trotters(Big trotters ??)Stew the beans, throw them boldly into the water and cook, then add syrup and garlic-although different, both are very useful.
Every table must orderMrs. Biederhof's Blueberry Buttermilk PancakesIt is the treasure of the town store, it has been since the opening of the industry, directlySold half a million copiesThere are more-such a thick but extremely soft and delicate Pancake, it should be the pinnacle of American Pancake.
Before, a friend said that Pancake produced by his family was a bit anxious, but this time the atmosphere was delicious, the fineness, humidity and air feelNot inferiorThose smoothy muffins with too much technical content, from the batter recipe(Add a lot of buttermilk Buttermilk), And even mixing gestures and time are all based on experience(It ’s overdone and it ’s dry.).
I have put in blueberries when making pancakebrokenOverflowing fragrance, But still add a lot of wild blueberry sauce-his wild blueberry sauce is Donna'sUnique recipe, The legend adds raspberry vinegar, red wine vinegar, white wine vinegar, ginger, lemon juice, etc., and ca n’t eat a single ingredient, but reallyIntricate sour-sweet balance, See skills show their skills; plus maple syrup and whipped cream, the latter is cold and smooth, rich and not greasy, the former is designated from the Ontario maple sugar center Lanark County next to Ottawa. The whole dish is complete and mature, which is one of the best pancakes I have ever had in my limited experience.
Veda's ChoiceIt ’s the Donna version of Benedict eggs, a very French route. It ’s crispy, fluffy and buttery.Counsel instead of English Muffin, The common Dutch sauce is added with red onion and fresh tarragon chopped into a warm and smooth Bearnaise Sauce;
The smoked salmon is salty and gluten-free, while the two poached eggs are naturallyRound and smoothThe technology is perfect. A dish is simple but classic, it has both crispy, soft, elastic and sticky texture. The salinity of smoked salmon and Bearnaise sauce is lowered by cocoa and eggs, which makes it delicious.
📍Address | 85 Hanna Ave # 104,
The first few would be Canadian aborigines, if they had come to Canada to work hard before becoming famous, but the next one was different: Olivier LeCalvez,Mexican national treasure, One of the most famous Mexican food chefs in the world.
Before entering Toronto to open El Catrin, he was the executive chef of the F&B restaurant at Hotel Live Aqua.Le Cordon Bleu College has taught for two years.
The Toronto Distillery District is extremely honored to welcome and retain an exotic national treasure. Today, LeCalvez is based in Toronto and is also a partner in the Urakan Mezcal restaurant in Mexico City.
Popular snacksESQUÍTESHave fun with mexicansGrilled corn. Baked sweet corn(The super delicious kind sold in costco)Cut the corn kernels, season with smoked chili mayonnaise, sprinkle with a little cheese and cilantro,Thick and salty wrapped in sweet and juicy, Mexican spice called schizonepeta epazote adds some unfamiliar exotic aroma, simple and delicious, no need to fight for a cup of one person.
Close, the Mexican chef startsPeruvian national dish cevicheDecently even to the top level in Toronto, greedy + difficult to choose if I can have aTrio Trio: ATÚN(Yellowfin tuna, watermelon, luteolin, chives), CLÁSICO PACIFIC(Pacific snapper, green olives, avocado, oregano, tomato picode gallo, green olives)And MAYITA(Pacific snapper, guava, fried plantain, red onion, avocado, morning pepper);
The taste, texture, aroma and even acidity are different, but they are all balanced and harmonious.(Those dry versions that are soaked with citrus sour will only know how terrible they have been).Watermelon tuna has the most surprisesThe colors are similar in size, sweet and sour, juicy and fragrant. It is a model of salty watermelon practice and has never been tried before.
Must eat LeCalvez's bestCOSTILLA CORTAwhat! In an interview, LeCalvez bluntly wanted to cook Paul Bocuse this is the dish. So-calledBlack magic sauce mole negro, Is MexicanThe most mysterious and most technicalIt is one of the elements of the whole process of crushing, boiling and fermenting with various peppers, fruits, vegetables, spices and chocolate.
The meat is thick and the teeth are full, eaten in the villageOne of the best stewed cowboy bones(Another impressive thing is Kiin ’s curry cowboy bone)It is very logical to add staple food and vegetables in Canada-smooth corn puree and delicious corn fried wild mushrooms, a lot of corn is also a Mexican element, and then use a little pickled onions to greasy and clear, even if the cowboy bone is lean Slightly firewood that day is still a complete and mature dish.
Of course, as a top Mexican restaurant, Taco here(The fried fish is great)Whey avocado(Guacamole, made at the table)It ’s also top-notch delicious, and also offers a variety ofAuthentic snacks that no other family can eat(Such as octopus pork belly skewers), Basically above the standard, is definitely the most worthy restaurant in the winery.
📍Address | 18 Tank House Lane,
Toronto, ON M5A 3C4, Canada
What kind of celebrity chef restaurant does your friend have?
Also welcome to leave a message to tell us 🙋
Writer | Apprentice Eater
Picture | Apprentice Eater
This article is an original article on food, only representing the food stand.
No commercial interests are involved.
It is for transmission and reference only and does not constitute any suggestion of behavior.
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