This category contains 11 posts


Stumbled across Byzantium (at Church and Wellesley) the other day and was pleasantly surprised. All the food was quite delicious; some in my party thought the service was a little slow, but I liked the gap between courses to give me extra digestion time. I went with a bunch of women, so the pictures below … Continue reading


Discovered this interesting Japanese restaurant whilst milling about waiting for the free Aretha concert to start The food was quite delicious, but the service was a bit lacking. ¬†We needed to flag down wait staff each time we wanted to proceed to the next phase of the meal or to refill drinks. They were fast … Continue reading

A Brand Spankin’ New Hero

In a world without flavour, when all hope is lost, there is one who would risk his very being to defeat the tyranny of blandness. Who is this ferocious masked marvel who would dare to spank bursts of deliciousness into the insipidness of our humble lives? To help improve the V-score of this video, you … Continue reading

An evening at Mistura

FYI, I shot “Carpe Diem” in the kitchen of this restaurant

An evening at Scaramouche

An evening at Charlie Trotters

Beau Soleil Oyster with Italian Sturgeon Roe Peekytoe Crab with Celery, Grapefruit & Amazake Japanese Kindai O-toro with Wasabi Four Story Hill Farm Poularde with Sesame & Elephant Garlic French White Asparagus with Fava Beans & Sorrel Tempura of Scorpion Fish with Eggplant & Mustard Seed Steamed Cod English Pea & Pork Cheek Swan Creek … Continue reading

An evening at Gary Danko

The menu The amuse bouche Glazed Oysters with Osetra Caviar, Salsify and Lettuce Cream Lobster Salad with Apple, Jicama, Celery Root and Marinated Citrus Pancetta Wrapped Frog Legs with Sunchoke Puree, Potato and Lentils Lemon Crusted Yellowfin Tuna with Roasted Fennel, Pepper Relishand Meyer Lemon Butter Sauce Moroccan Spiced Squab with Chermoula and Orange-Cumin Carrots … Continue reading

An evening at Eden at the Rimrock

Chef Trevor MacLeod Goat cheese doodles Asparagus veloutee with lobster and black truffle Pan Seared Digby Scallop. Accras fritter, green pea & yuzu, coconut Smoked Alberta Kobe Carpaccio. Artichoke puree, macadamia nut brittle Chef Amuse Tasting Quartet. Pineapple rolls, New Brunswick oyster, pate de foie gras, quail leg confit Lobster and Sweetbreads. Lobster puree, white … Continue reading

An evening at the French Laundry

Chef Thomas Keller Amuse bouche #1, cheese doodles Amuse Bouche #2, tuna tartare and creme fraiche in a cone Oysters and Pearls. Sabayon of pearl tapioca with Beau Soleil oysters and white sturgeon caviar Bread and 2 kinds of butter Salad of Marinated Gold Beets. Compressed English cucumbers, Haas avocado coulis, and garden nasturtiums Moulard … Continue reading

An evening at The Dining Room at the Ritz-Carlton

Chef Ron Siegel Amuse bouche Amuse bouche Scallop amuse bouche Quail egg, caviar, and smoke amuse bouche Salad Live Spot Prawns #1: crispy heads and dipping sauces Live Spot Prawns #2: yuzu and pink peppercorn gelee, fresh wasabi Tuna Sashimi: avocado, maine crab, oyster plant, golden osetra caviar Maine Lobster: daikon, musquee de provence squash, … Continue reading