Doodads, Whirligigs and all manner of things for the Gentleman’s Grill. Check out their timesaving pre-soaked Western Red Cedar grilling planks. So much deliciousness so ready to grill; a truly bodacious merging of talent by Vemo Pennington and Lars Olsen.
Miku Toronto brings the famous Vancouver-based Aburi flavour to the East Coast. Located on 10 Bay Street near Queens Quay, the 7000 square foot restaurant boasts two private dining rooms, a raw bar and large outdoor dining patio. Including the guest favourite Aburi Oshi Sushi as well as innovative menu items influenced by local ingredients and flavours, the restaurant also boasts an extensive wine, sake, and cocktail list for excellent pairings.
Escape to the Sky
The Villa Eyrie Resort, inspired by Lake Como, is carved into the mountainside of Vancouver Island’s Malahat Summit. Known for its elevated setting and soaring views the resort overlooks the Saanich Inlet with eagles overhead and sea underfoot. With luxury accommodations and service in the skies, they offer to elevate your escape.
Escape into the clouds with a night stay at the Villa Eyrie Resort, perched 1880 feet high above sea level or enjoy an unforgettable culinary dining experience at the Summit Restaurant with award-winning chefs.
Two Philadelphia restaurants were named among the 50 best new restaurants in the nation in a new list released by the culinary and entertainment magazine Bon Appétit.
Two Philadelphia restaurants were named among the 50 best new restaurants in the nation in a new list released by the culinary and entertainment magazine Bon Appétit. Wm. Mulherin’s Sons was one of the two of the seven restaurants from the list’s mid-Atlantic region which made the list. Congratulations! We are proud to be a small sliver in their success.
Our Western Maple Servers (with live edge) and juice groove made their way to Philadelphia this past Spring. Wm. Mulherin’s Sons is a rustic Italian-influenced neighbourhood joint; focusing on pizza and wood-fired fare. The menu is seasonally driven with just the right balance of casual sophistication.
THINK: URBAN * WOOD-FIRED * ITALIAN
A home-grown Canadian show! Moosemeat & Marmalade dishes up Epic Food Adventures. Moosemeat & Marmalade brings together Bush Cook, Art Napoleon, and classically trained British Chef, Dan Hayes to explore cultures and traditions through the way we access, cook and present our food. Every week one chef will choose an ingredient and lead the journey. The ingredients? Everything from moose, porcupine and beaver to lamb, sausages and caviar! They travel the globe exploring new realms of adventure – both in the kitchen and in the wild. Season 2 takes us from BC to Ontario and over to England and Scotland.
From left, Alexander LaPratt, Laurent Kalkotour and Leslie Affre of Beasts & Bottles. Credit: Danny Ghitis for The New York Times – Displayed on West Wind Hardwood’s Custom Charcuterie Board
Feasting in Fashion: Restaurant Spotlight
Beasts & Bottles (Brooklyn, NY USA) – Visit Website
Equal parts wine bar and rotisserie restaurant, this Brooklyn Heights rookie comes from the team behind Atrium Dumbo, the Provence, France–bred duo of Leslie Affre and Laurent Kalkotour along with Alexander LaPratt. The latter is the borough’s sole master sommelier and 2011’s Best Sommelier in America, as chosen by the American Sommelier Association. He taps into these credentials with a wine list that spotlights smaller French producers and environmentally responsible wines. For the other half of the spot’s focus, Kalkotour fires up three breeds of rotisserie chicken: Crystal Valley cluckers from Indiana, served provençale style with rosemary, thyme and preserved lemons; Sasso chickens from Lancaster, Pennsylvania, slow-roasted and sauced with black truffle jus; and a Goffle Road Poultry Farm bird from New Jersey, finished with chili-infused hoisin, roasted peanuts and cilantro. The starring rotisserie can be seen in the open kitchen from the 55-seat dining room, which also features stained-glass paneling, whitewashed brick walls and a centerpiece wine station constructed from an 1876 tiger-maple butcher block.
Next year is someone’s 60th birthday; the following year is someone else’s 60th. There has long been talk of a trip to the never-visited “Big Apple”. With Alexander (sommelier) LaPratt’s wine choices said to favour champagnes, I think a little trip might be apropos.