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  • CHEF’S PICK: Keith Froggett, of Scaramouche, is one of the chefs who placed Café Boulud on his list of top T.O. restaurants.   

  • CHEF’S PICK: Nuit Regular, of Kiin and Pai, is one of the chefs who placed Café Cancan on her list of top T.O. restaurants.    POST CITY’S TAKE: Café Cancan is a happy place. With its picture-perfect interior acting as backdrop, chef Victor Barry, wife Nikki McKean and co-owner Brendan Piunno have created a magical realm where it’s

  • Chicken, veal or eggplant sandwich. CHECK OUT THIS WRITE-UP ON CALIFORNIA SANDWICHES FROM THE POST CITY ARCHIVES (below). This hulking mess of a sandwich comes to you courtesy of California Sandwiches. Hogtown's renowned Italian sandwicheria has been around since 1967, making it a veritable antiquity in the restaurant world. The original Little Italy location takes over

  • CHEF’S PICK: Brandon Olsen, of La Banane, is one of the chefs who placed Campagnolo on his list of top T.O. restaurants.    POST CITY’S TAKE: Before there was La Palma, there was Campagnolo. Chef Craig Harding and wife Alexandra Hutchison’s love letter to Italian food has been drawing the pastaratti to Dundas West since

  • 5 Canis

    Top 50

    CHEF’S PICK: Malcolm Campbell, of Auberge du Pommier, is one of the chefs who placed Canis on his list of top T.O. restaurants.    CHECK OUT THIS WRITE-UP ON CANIS FROM THE POST CITY ARCHIVES (below). I’m usually borderline hostile about fixed price multi-course menus. First off they offend my control gene. I like to choose my

  • 6 Carmen

    Top 50

    CHEF’S PICK: Nicki Laborie, of Bar Reyna, is one of the judges who placed Carmen on her list of top T.O. restaurants.    CHECK OUT THIS WRITE-UP ON CARMEN FROM THE POST CITY ARCHIVES (below). Tapas are the new normal and Spanish food is all over town, but few do it as well as Carmen. Fried artichokes

  • Smoked meat sandwich or chopped liver. CHECK OUT THIS WRITE-UP ON CENTRE STREET DELI FROM THE POST CITY ARCHIVES (below). Here is the best Montreal smoked meat money can buy: Tender, moist, gently spiced, heaven on rye. Add a crisp garlicky half-sour and nirvana is here. Wanna gild the lily? Their sweet frites get the job

  • CHEF’S PICK: Steve Gonzalez, of Baro, is one of the chefs who placed Chantecler on his list of top T.O. restaurants.    POST CITY’S TAKE: Walk by this Parkdale space after dusk on a weekday and the scene recalls something you’d see in a nostalgic flick starring Cate Blanchett. With floor-to-ceiling windows opened up, the

  • CHEF’S PICK: David Neinstein, of Barque, is one of the chefs who placed Churrasquiera Martins​ on his list of top T.O. restaurants.    POST CITY’S TAKE: Sometimes the mood calls for some spicy Portuguese chicken, and this authentic joint satisfies that need. This gem delivers fully on flavour. Chourico sausage arrives tableside as it should

  • An older clientele keeps this time capsule with its heaping portions and red-checkered tablecloths much as it must have looked and tasted when it opened in 1962. Forearm-sized cabbage rolls come surrounded by sauerkraut and sour cream. Pasta dough grated over boiling water to create squiggle shapes, is known as spaetzle in Germany, nokedli in

  • CHEF’S PICK: Donna Dooher, of Mildred’s Temple Kitchen, is one of the chefs who placed Curry Twist on her list of top T.O. restaurants.    POST CITY'S TAKE: It’s so hard to leave the Junction when everything you need is right there. Curry Twist is an easy night out, with its homey environs paired with a

  • 12 DaiLo

    Top 50

    CHEF’S PICK: Massimo Capra, of Mistura and Capra’s Kitchen, is one of the chefs who placed DaiLo on his list of top T.O. restaurants.    POST CITY’S TAKE: Toronto is the perfect city for a restaurant like DaiLo — where ancient recipes are given new life, traditional Asian flavours are married to modern ones, and adventurous

  • CHEF’S PICK: Matty Matheson, It’s Suppertime! host, is one of the chefs who placed Dandylion on his list of top T.O. restaurants.    POST CITY’S TAKE: Before chef Jason Carter opened up Dandylion, he worked under some boldfaced names like Susur Lee and Marc Thuet. But that doesn’t mean Carter is keen to follow in

  • Despite the name , and the very fine duck dish, there is so much else to love here: big steaming bowls of spicy chicken, shrimp, duck gizzard, chicken feet, pork liver, brisket, or barbecued bullfrogs on a stick. There are also some lighter dishes, like corn with pine nuts and spinach with peanuts. My favourite

  • I have been coming to this classic cart-service restaurant since the tables at the back were filled with old men holding chopsticks in one hand, a cigarette in the other. It hasn't changed much. Large families with hyperactive children are still seated on the dais. There's always a lineup after 11:30 a.m. on the weekend.

  • CHEF’S PICK: Daniel Boulud, of Café Boulud, is one of the chefs who placed Edulis on his list of top T.O. restaurants.    POST CITY’S TAKE: This European boite dishes out five- and seven-course prix fixe dinners ($65 and $85 respectively) on the reg with dishes like smoked catfish in a birch syrup glaze or yellowfin

  • CHEF’S PICK: Top Srisomphan, of Khao San Road, is one of the chefs who placed El Caballito on her list of top T.O. restaurants.   

  • CHECK OUT THIS WRITE-UP ON ELECTRIC MUD BBQ FROM THE POST CITY ARCHIVES (below). Son of Grand Electric is a rockin’ out barbecue hut, an ode to bourbon and rock, to smoke and fat. And being the scion of Grand Electric chef/co-owner Colin Tooke, it’s great. Do not skip the Clydesdale (bourbon with grapefruit, agave and