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DINE NOW

What’s trending in restaurant scenes around the world? Check out the latest in dining trends, restaurant reviews, and not-to-miss dining experiences of the moment.

Toronto’s Top Chefs: Italian

MASSIMO CAPRA As co-owner of Toronto's Mistura Restaurant and Sopra Upper Lounge, as well as cookbook author, newspaper writer, spokesmodel and television star, the mustachioed multi-tasking Executive Chef, Massimo Capra, is still happiest when he's...

Where To DINE Now: Rosewater

Lunch Downtown Just Got a Whole Lot Brighter The people have spoken, and Rosewater has taken up the challenge. Rosewater will serve its new lunch menu from 11:30 to 2:30 every Monday to Friday to satisfy...

Where To DINE Now: Real Sports Bar & Grill

He Shoots He Scores! Sitting around the pool aboard the Silverseas Whisper while cruising the azure waters of the Caribbean, my ears perk up when I hear loungers nearby talking hockey. Their accents unmistakably...

Food by Design

Hiring a caterer is a risky business. We always have unrealistic expectations. We believe that a dish prepared for dozens of people, or even hundreds, will taste as if it’s been meticulously...

How Sweet It Is

What’s happening on top of the Fairmont Royal York? The world’s smallest vineyard; a roof top garden tended by the hotel's chefs; and… beehives! Six different hives: The Royal Suite, The V.I.Bee Suite, Comb Suite Comb,...

The Real Veal

Move over beef cattle. Make way for some lean Ontario veal. "This is a unique product developed by chefs for chefs," enthuses John Meyer, Food Service Sales Manager and Corporate Chef at Delft Blue. "We...

Wines of the Rhone

January at the New York Public Library, during the Wine Star Awards ceremony, the Wine Enthusiast awarded the 2010 Wine Region of the Year to the Rhone Valley. Based on a criterion of quality of...

Holy Molé!

The Stratford Chefs School is renowned for the inventive chefs that graduate from its rigorous program each year to helm admired kitchens across Canada. One of the special features of this intensive two-year immersion...

Interview With an Iron Chef

During the 20th anniversary DiRoNa conference at the Fairmont Royal York Hotel in Toronto, I had the opportunity to interview special guest Chef Kimio Nonaga, a classically trained, 3rd generation chef at Nihonbashi Yukari,...

My DiRoNa

“Celebrating the art of culinary excellence” This year marked the 20th anniversary of DiRoNa (Distinguished Restaurants of North America), established in Toronto as a non-profit professional organization dedicated to recognizing and promoting excellence in fine...

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