Posts Categorized: Restaurants we ❤

5 things that made me happy last week

 Some are gluten free, some have nothing to do with gluten at all.

The Ellen selfie. We had to do it. Dinner at Tabule during Gluten Freedom Week with gluten-free gal pals (clockwise from top left): Urban Acorn Catering's Marie Fitrion, Gluten Freedom Week founder Rachael Hunt,

A delicious Middle Eastern dinner (gluten-free falafel!) at Tabule during Gluten Freedom Week with a bunch of brilliant gluten-free gals (from left): Urban Acorn Catering‘s Marie Fitrion, Gluten Freedom Week founder Rachael Hunt, Victoria Yeh of,‘s Lisa Cantkier, Dine Aware founder Paula Cooper, yours truly, and nutritionist Sarah Maughan.


Fresh basil from the farmers' market. Best smell ever.

The smell of fresh basil from the farmers’ market.


Homemade pizza with O'Doughs Flax Pizza Crust topped with goat cheese, Parmesan, red peppers, red onion, broccoli and sundried tomatoes.

DIY pizza with O’Doughs Flax Pizza Crust topped with pesto, goat cheese, mozzarella, Parmesan, red pepper, broccoli, purple onion, sundried tomatoes and, of course, fresh basil.


Eating homemade granola yogurt parfait with fresh seasonal berries on my back porch.

Eating homemade granola yogurt parfait with fresh seasonal berries on my back porch.


A sign.

A sign.


gluten freedom week

GlutenFreedom TO Save The DateNext week marks Toronto’s very first Gluten Freedom Week. In a nutshell, GFW is Summerlicious for people who can’t (or choose not to) eat gluten. Participating restaurants will offer patrons a three-course prix fixe gluten-free menu at varying price points ($25-$45). With her event, GFW organizer Rachael Hunt, who has a gluten allergy, aims to “bring back the joy of dining out for those of us suffering from gluten in one way or another.” Hey, I’m all for that! But I had some pressing questions so I called up Rachael to find out more about this gluten-free foodie event and to get the scoop on whether it will be safe for people with celiac disease.

Where did the idea for Gluten Freedom Week come from?
The inspiration came out of the demand for gluten-free options within the restaurant industry and the popularity of foodie events in Toronto, like TUM, the Gourmet Food & Wine Expo, Winterlicious and Summerlicious. I was diagnosed with a serious gluten allergy a little more than two years ago, so I was no longer able to participate in those events. It put a damper on my social life. I wanted to create a food event that I could attend, so I started tinkering with the idea of creating a gluten-free version of Winter/Summerlicious. Paula Cooper from DineAware was the first person I contacted about it and she really encouraged and motivated me to go for it.

How many restaurants are participating?
20, with a wide range of cuisines! [For a list of participating restaurants click here]

What was the first restaurant that signed up?
Habits Gastropub, where our launch is taking place. One of the first times I went there I had their shepherd’s pie and it was unbelievable. They regularly identify gluten-free items on their menu.

How did you choose which restaurants would participate?
At first I approached everyone and anyone but then I got a bit pickier and started targeting restaurants that are smaller and actually interested in reaching out to the gluten-free community. I used a lot of my own instincts, approaching restaurants that I enjoy and know have a good reputation, many of which offer gluten-free food or can accommodate a gluten-free person. I also used BlogTO and as a resource.

Do these restaurants normally have gluten-free menus?
A handful of them do at all times and a majority have options on their menu that are naturally gluten free or can be modified to be gluten free.

In addition to offering gluten-free menu options, will the restaurants participating in GFW also be serving up food that is celiac friendly?
I’ve had that question a couple times and I can’t say that any of them are necessarily celiac friendly because they don’t have dedicated kitchens, so there is that chance of cross-contamination. As part of the application process, each restaurant has had to provide a full ingredient list for their menu and communicate what exactly they will do to avoid cross-contact, like identifying the procedures that they take when preparing a meal (for example, using a separate cutting board and knife or dedicating a small section of the kitchen to preparing the food). I am encouraging guests—whether they are participating in GFW or dining out any other time—to ask questions when they call in to make their reservations so they feel satisfied enough to eat there.

The thing I’m struggling with is that someone with celiac is not going to be able to dine at all the restaurants. I won’t encourage that because I don’t want anybody to be sick. At the same time, I want to encourage people with celiac to eat out. I’ve tried to convey to all the participating restaurants how serious celiac disease is. Because of our partnership with DineAware, I’m hoping that some of the restaurants will become DineAware certified for food allergy handling. I think that will be the key and hopefully for the next GFW there will be some restaurants participating that are certified.

Where do you recommend I take my daughter, who has celiac?
Tabule and Villa are well-recognized and trusted sources in the celiac community as being safe places to eat. I haven’t eaten at either of those restaurants yet but I’ve heard from experts in the community that they care about being celiac friendly, as does Habits Gastropub.

Are the chefs and servers at the participating restaurants aware of the issue of cross-contamination and how to prevent it?
I can’t speak individually for each restaurant. Most of my contacts are the chefs or managers and I’m doing my best to ensure that they are aware. I’ve been sending out emails and encouraging everyone to make sure that staff can relay to guests what they do behind closed doors. I’ve provided them with information about cross contact in writing, so there should be no excuse, but the onus is on them at this point.

Any personal recommendations for GFW?
I’m trying not to pick favourites, but I absolutely love Ursa. Their entire menu is gluten free and mostly dairy free as well (the chef is gluten intolerant). Basically the chef creates art on the plate. It’s very gourmet so it might not be for everyone. I’m a big fan of Playa Cabana and Playa Hacienda. Mildred’s Temple Kitchen does a fabulous job with gluten free as well. The chef was immediately interested in GFW and curious to expand his knowledge in the gluten-free cooking realm. Habits Gastropub is wholesome, home-cooked meals and they’re doing their best to cater to the gluten-free community. They also have a dedicated fryer just for gluten-free items.

How can people participate in GFW?
It is highly recommended to make a reservation. Certain restaurants are not going to take walk-ins for GFW, like Ursa, so you need to make a reservation. There are blurbs about each restaurant, including the menu for GFW and how to make reservations, on the GFW website. I think each guest should call in and let the restaurant know if someone in their party has celiac or any other special dietary needs. That’s a good time for guests to ask questions as well so they can feel confident going into the restaurant. I think that someone with celiac or a serious food allergy knows enough to ask those questions ahead of time. Don’t just wing it!

And with that advice in mind, I made a reservation at Tabule for Gluten Freedom Week (hello gluten-free falafel!)


Rachael Hunt

Gluten Freedom Week founder Rachael Hunt aims to bring back the joy of dining for gluten-free peeps.


an ode to Chinese food (plus fried rice recipe)

Memories of China House

Memories of China House.


Growing up in my family our Sunday night ritual was going out for Chinese food. We rotated among four popular Chinese restaurants in Toronto: House of Chan, China House, Young Lok and Lichee Garden. I have such good memories of those delicious Sunday night dinners. Often my grandparents or some family friends with kids our age would join us and we’d all sit around a big, round table with a lazy Susan and share sweet, spicy, sticky Chinese food. After chowing down, we’d rinse our hands in a bowl of warm water with a slice of lemon and sit around drinking Chinese tea and reading our tea leaves and fortune cookies. My mom tells the story of when my brother and I were really young, before we could read, and she would “read” our fortunes to us: “When you get home you will go straight to bed.” As teenagers we’d laugh our heads off reading our fortunes aloud and ending them with the phrase “in bed” (see below).


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I can’t wait!


All of the restaurants had different specialties and I still remember my favourite dishes from each one.

Lichee Garden: It was famous for its puffy, eggy egg rolls but it’s the Mongolian beef on a skewer that I recall most fondly. Like candy on a stick. It was here at “Lichee” that my dad taught me how to use chopsticks. A highlight was the shmaltzy piano player—there’s nothing like slurping lo mein from your chopsticks while listening to “Tie a Yellow Ribbon.” And the little colourful umbrella that came in the Shirley Temple made me feel all grown up.

Young Lok: This Szechuan restaurant at Village by the Grange was my fave. It had the tastiest food of them all: sticky General Tsao chicken, moo shu chicken (I loved rolling my own) and the famous fried banana dessert. This was the first place I ventured to eat and fall in love with spicy food.


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Though “The Chan” is revered for its steak and lobster (and my brother is a diehard fan of the wonton soup), my faves were the chow mein with crunchy house noodles and the BBQ back ribs. This iconic Toronto institution at Bathurst and Eglinton is the only place on this list left standing after more than half a century but, to the dismay of my brother and other Chan regulars, it will be closing its doors in the next year or so.


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Up until until two years ago this retro resto was located across the street from House of Chan for a whopping 53 years. This was old-school Chinese food, Westernized Cantonese chow in all its deep-fried, corn-starched glory. For me, China House was all about the kitschy decor (red and gold colour scheme and artificial Bonsai trees) and the bridge, where we would stand and drop pennies into the water below as we made wishes. But let’s not forget the vegetable fried rice. With a dollop of sinus-clearing yellow mustard and neon orange plum sauce, there was nothing like it.


I miss Chinese food. We hadn’t gone out for it since Lily was diagnosed four years ago because of the gluten issue…


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…until last fall, when PF Chang’s opened in the Shops at Don Mills. They have a gluten-free menu that took me back to the days of old-school Chinese food. A couple of months ago we had dinner there with some friends whose kids both have celiac. The kids loved their first taste of Chinese food! The highlight was the chicken lettuce wraps. I can’t wait to go back, next time with my parents on a Sunday night.


The veggie fried rice recipe here reminds me of the fried rice from China House. It is so flavourful and a bit greasy and I could eat an entire order. I’m grateful to Gluten Free Consultant JoAnne Bennett-Mirsky for sharing it with me…and I’m sure you will be too! It’s quick and easy and a delicious way to use up leftover rice.


gluten-free with Gusto

Up on the Gusto 101 rooftop, cobalt appears to be the new black.

Cobalt was the new black up on the Gusto 101 rooftop patio at Portland and King. This industrial enoteca is the first restaurant in Toronto to have a year-round rooftop patio.


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Us press peeps (in my other life, I am an editor and work for KingWest magazine) were there to witness the auto-body-shop-turned-resto’s new retractable glass roof. As it opened up to blue skies in just nine minutes, we were lucky enough to dine al fresco on such a sunny spring day, tasting the gems from Gusto’s Nonna family-style sharing menu. (Photo: Henrieta Hansikova)


Gusto 101's sought-after kale salad.

Gusto 101 is not a gluten-free restaurant but some of its dishes are naturally gluten free, like the salads, including the much-coveted Cavolo Nero. This insalata is insane. Lacinate kale, zante currants, toasted pine nuts, shaved pecorino and lemon vinaigrette. I could have licked the entire platter clean but people were watching.


Carpaccio made the carnivores at the table happy.

Beef tenderloin carpaccio with truffled cannellini beans and pecorino was a hit among the carnivores at the table. The beef tartare, polipo (octopus) and most items prepared on the grill, including the salmon and chicken, are also gluten free.


Executive chef Daniel Mezzolo dished up a special gluten-free fusilli al funghi

Executive chef Daniel Mezzolo—whose motto when it comes to cooking is “simple is best”—dished up a special gluten-free corn fusilli ai funghi for me. (The regular version of this dish, fettuccine ai funghi, is Gusto’s most popular pasta.) I completely inhaled it and I don’t like mushrooms. That’s how good the food is here. Any pasta dish on the menu can be made with gluten-free noodles (with the exception of the ravioli). When the waitress asked me if I had an allergy or sensitivity, it made me feel like they understand that there are varying reasons for eating gluten free, some that require more serious diligence when it comes to food preparation.


Post lunch, the cafe macchiato looked too pretty to drink but my dining companion said it tasted even better. I was happy to stick with my Gusto Bianco wine-on-tap, which can be had for $1 per ounce.

Post-lunch, the cafe macchiato looked too pretty to drink but my caffeinated colleague said it tasted even better. I was still happily sipping my Gusto Bianco wine-on-tap, made on the premises, which can be had for $1 an ounce.


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Our hosts sent us home with this washable “paper” bread bag made in Lucca, Italy. Seeing as our house is gluten free and fresh bread is scarce around here, I found another use for it. The bread bag can be yours too for $20 at Shop Gusto 101.