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pork

Chantecler

Chantecler, so named after a native Canadian chicken opens its doors in Parkdale. Only 2 weeks old, there is no doubt it will become a local hot spot.

Nota Bene II

On a mission to try Chef David Lee’s Suckling Pig & Boudin Noir Tart (available until February 9th only) – and it did not disappoint!

Monet meets Julia Child

Dining at Chez L’Épicier is like going to a gallery opening. You expect there to be fancy food and great wine/drinks, but you really came for the art. Well, there may not be any Monets or Picassos here, but the food really is a work of art!

Oink, oink, oink

A pig encased in a pig, encased in a pig…. Pork shoulder wrapped in prosciutto wrapped in cured pork skin… Yes please!

Boëhmer is no homer

Boëhmer takes “fine-dining” to a whole new level with its exponential prices and underwhelming food.