Shant Mardirosian, of Burger’s Priest, burger philosophy is quite Spartan. “Good beef fried on a griddle, minimal toppings and cheese.” Read more: Read more.
For food you have a choice (among many others) between double mac & cheese, buttermilk fried chicken or some sort of brie & focaccia. Bonus: available 24 hours a day. Read more.
Smoked chicken wings, spare ribs, "competition style" chicken thighs (injected with brine), pork ribs -- you get the picture. Definitely worth a look this weekend. Read more.
There’s nothing like charging big prices for raw fish & getting away with it. Blowfish opens location No. 2. Frequenters of the original location will be familiar with the name and menu. Read more.
Jacobs grills at a fissionable 1,800F and dry-ages its steaks, hanging them as they rot slowly in a temperature-controlled environment, emerginh tasting of highland whisky. Read more: Read more.
Restaurant critic Gina Mallet: "You can take Wabora out of cottage country, but you can’t take cottage country out of Wabora." 1-1/2 stars. Read more at the link: Read more.
The food's not bad, but god does it ever get loud. Gina Mallet reviews the trendy Parkdale restaurant http://natpo.st/ctXAGZ Read more.