The locavore menu, too, keeps things simple, and Scott lets the markets determine his weekly changing menu. “If I’d had to come up with a menu for opening day that I was going to have to follow for months, I would have panicked. Instead, I was able to look at what was available that week and I created it around that. Even so, we were doing prep right up until 6PM on opening day, and people were starting to come in to eat dinner!”
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Lifford’s Fete de Pinot Noir is fast approaching! On September 8th we will showcase some of the...
Read Moreby Zara Fischer-Harrison Maybe it’s a recession-friendly attitude, or maybe high-risk investments in new restaurants are becoming less and less attractive for worn out investors, but several great chefs in our city are...
Read MoreStarting March 1, dozens of Toronto’s finest restaurants unite once again for Stop for Food, a culinary celebration that raises funds for The Stop Community Food Centre, a unique anti-poverty organization in the city’s west end....
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