Food & Drink
The Meandering Epicurist
Sexy Fish London first opened its doors in 2015. Owned by British businessman and restaurateur, Richard Caring.
Recommendations
Truffle trekking with the Jaumards
Fall into fresh
An artfully balanced revival
One of the city’s most coveted addresses, the revival of the Park Hyatt Toronto by Studio Munge is a glamorous nod to Canadian heritage.
Green, green, green
This spring we celebrate all that is green. It’s the perfect time to introduce avocado and all things fresh and seasonal into your menu.
Sous vide…
By Mark Eglington
Pronounced “sue-veed” and meaning “under vacuum” in French, sous vide is pure cooking that produces tender and flavourful results.
An artfully balanced revival
One of the city’s most coveted addresses, the revival of the Park Hyatt Toronto by Studio Munge is a glamorous nod to Canadian heritage.
Green, green, green
This spring we celebrate all that is green. It’s the perfect time to introduce avocado and all things fresh and seasonal into your menu.
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Vancouver’s Chef Nutcha Phanthoupheng: A rising star
At ease in her pristine white chef’s coat and hat, Chef Nutcha Phanthoupheng glides ethereally from table to table at Baan Lao Fine Thai Cuisine in Vancouver.
To simply surprise
Disfrutar, (meaning “enjoy”), has the goal of stimulating and amazing guests with its collection of world class tasting menus.
Deconstructed dining meets design at Coal Office
This industrial-looking eatery is the result of an unmatched collaboration between Israeli chef, Assaf Granit and British designer Tom Dixon.
The meandering epicurist
A collection of treats and hidden gems uncovered by our man about town.
Vancouver’s Chef Nutcha Phanthoupheng: A rising star
At ease in her pristine white chef’s coat and hat, Chef Nutcha Phanthoupheng glides ethereally from table to table at Baan Lao Fine Thai Cuisine in Vancouver.
To simply surprise
Disfrutar, (meaning “enjoy”), has the goal of stimulating and amazing guests with its collection of world class tasting menus.
