Bestellen

Top Chef finalist's Rob Rossi and co-owner Ryan Sarfred have opened Bestellen (which means 'to order' in German) on the College and Dovercourt strip.  The space, a former IGA grocery store, has been transformed completely with reclaimed wood and exposed brick to create an intimate, rustic feel and a glass encased meat locker for patrons to gawk at all the cuts of meat.  

Stripsteak - Vegas Chronicles continues

Michael Mina's Stripsteak in the Mandalay Bay was voted Esquire Magazine's #1 Steakhouse in the USA and off course when I heard we had reservations there, my goal was to see if the voters of Esquire knew what they were talking about!!  Located in the conference center side of the Manadalay, it's definitely a few steps up from the regular steakhouse with a wood burning grill and high ceilings to create more light and airiness.

I had the pleasure of taking part in a steak tasting at St. Jamestown Steak and Chops hosted by owner Mark Michelin by invitation of esteem foodie Joel Solish(@foodie411) from Community Foodis. Not only was it a gorgeous night to hang out on the patio of this local , cabbagetown gem while experiencing some decadent food with good company of fellow foodies.
The challenge as I understand it started with a bet between Mark and Joel about if anybody can tell the different between wet age and dry aged steak. I understand the difference is very subtle and almost undetectable.

Finally a place to dine in Mississauga - Culninaria

Culninaria is a true gem found in a sea of manufacturers, warehouses, strip malls and chain restaurants.  Since I started working in Mississauga, i"ve been searching far and wide for any restaurants that weren't the typical Milestones or Kelseys that you would see everywhere so when my colleague suggested this place (Thanks Adam!) I was truly pleased to hear about it.  It's set in a historical home, formerly the Elliot House with a culninary school attached to it.  The chef school doesn't serve or cook in Culninaria and they are separate entities unless you come during their promotional season where they offer a discounted menu and students try their hand at cooking and serving you. 

My papa's new project!

So my dad loves telling the story that I was very unsupportive of his decision of opening up his latest project and when I walked into the finished restaurant - I definitely ate my words.  He did it against the many odds including his health, financial constraints and admittedly the lack of support from his only child, ME.