Origin Restaurant at King & Church…perfect night on an open air patio!

Finally got the chance to try Origin!  Didn’t disappoint!  I’ve heard nothing but rave reviews about this place!  The menu items are a bit off the norm!  Not overly different dishes but there’s a bit of a unique spin on the dishes.  Everything was very yummy but I have to give special mention to the dessert…I haven’t stopped thinking about it and promise I’ll go back at lunch to JUST order the Dulce de leche + lemon sponge + raspberry ice + caramel + sea salt!  AAAMMMMMAAAAZZZZZIIIIIIINNNNNNGGGGG!!!  Didn’t think it was going to be anything special but it got me hooked!

http://origintoronto.com/

Got to eat outside on one of the warmest evenings of Summer (I mean Spring) so far…it was delightful!  Good patio for people watching and just hanging out.  Thanks Mikey…it was “perf”!  😉

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Campagnolo Toronto – fun spot, good food, great staff…takes reservations!

I highly recommend this one!  Campagnolo on Dundas (at Euchlid) is up there with some of the amazing meals I’ve had in Toronto lately!  I first heard about Campagnolo about a year ago, when a friend gave me this Toronto Star clipping:

http://www.thestar.com/living/food/recipes/article/988070–chef-s-showcase-burrata-roasted-grapes-garlic-toast

Burrata, Roasted Grapes and Garlic Toasts

6 oz (170 g) each: green and red seedless grapes, cut into small bunches

4 tsp (20 mL) extra virgin olive oil + more for brushing

Kosher salt + freshly ground black pepper to taste

4 thick slices crusty Italian or Portuguese bread

1 clove garlic, peeled, halved lengthwise

9 oz (250 g) burrata, at room temperature

1/2 tsp (2 mL) minced chives

Pinch coarse sea salt (preferably Maldon)

Place grapes on small roasting pan. Drizzle with 1 tsp (5 mL) oil. Season lightly with kosher salt and pepper. Toss to coat evenly. Bake 10 minutes in preheated 375F (190C) oven.

Meanwhile, toast bread until golden brown. Rub with cut sides of garlic clove. Brush with oil. Cut in half.

Cut burrata in half. Carefully transfer to centre of serving platter. Season with kosher salt and pepper. Drizzle with remaining 3 tsp (15 mL) oil. Sprinkle with chives and sea salt. Arrange warm grapes and toasts around cheese.

Makes 4 appetizer servings.  This recipe is very simple to make and seriously impressive in flavor to your dinner guests!  Try it!  You won’t be sorry!

Delicious dinner, a few of my favorite friends, surprise guests, a chick I picked up at a wedding ;-), all followed by a roof top patio…made for a good night!  Chris Harding, the chef and owner was super friendly too!  Can’t wait to go back!  The 6 of us all decided to get the chefs menu and try a bunch of different dishes…always my favorite way to dine!

http://campagnolotoronto.com/

Joanne Kates’ light foodie reads…

As Joanne Kates’ exits the food critic world…she leaves us with some food for thought…

http://www.theglobeandmail.com/news/national/toronto/globe-to/career-highs-career-lows/article2444045/

http://www.theglobeandmail.com/news/national/toronto/globe-to/toronto-food-trends-by-the-decade/article2444044/

http://www.theglobeandmail.com/news/national/toronto/globe-to/joanne-kates-signs-off-after-38-years-as-the-globes-restaurant-critic/article2444041/