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Dindigul Thalappakattu Biriyani: The best biryani in Toronto - The Globe and Mail
CHRIS NUTTALL-SMITH
The Globe and Mail
Published Friday, Mar. 20 2015

He makes biryani, the one-pot, special-occasions dish of layered, slow-cooked rice, spice and meat that is often called Indian cooking’s highest achievement. Even today, he still gets would-be customers who come looking for samosas or roti and leave in a huff.
restaurants  restaurant_reviews  Toronto  cuisine  Chris_Nuttall-Smith  one-pot  Indians  rice 
march 2015 by jerryking
Where to eat in Queens - The Globe and Mail
SHAUN PETT
Queens, New York — Special to The Globe and Mail
Published Friday, Mar. 28 2014
Queens  New_York_City  restaurants 
february 2015 by jerryking
An iceman’s guide to sunny Tampa - The Globe and Mail
KARAN SMITH
Special to The Globe and Mail
Published Monday, Feb. 02 2015
Tampa  Florida  travel  things_to_do  restaurants 
february 2015 by jerryking
Freshii's founder aims to kill fast-food rivals with kale - The Globe and Mail
SUSAN KRASHINSKY - MARKETING REPORTER
TORONTO — The Globe and Mail
Published Friday, Jan. 09 2015

Eating well isn’t cheap. Profit margins – already notoriously slim in the restaurant industry – are more difficult to manage with fresh produce, which can spoil. Freshii aims to manage its inventory so that nothing is thrown away; the best-managed locations have to discard 10 to 20 per cent of their ingredients to maintain quality. When a location hits 30 or 40 per cent of its stock going unsold, it has to adjust very quickly.

Besides that, fresh food is simply more expensive, meaning that a chain such as Freshii is unable to offer the price points that the giants such as McDonald’s can. Its fixed-ingredient menu salads, bowls, burritos and wraps range from $6.50 to $9.50. Custom items start at $5.99 for wraps and burritos, and $6.99 for salads and soups, but the addition of premium ingredients, such as avocado (99 cents), kale ($1), tofu ($1.49), or shrimp ($2.49) pushes up the price. So does choosing more than six veggie toppings, and sauces, such as sriracha and peanut .
Freshii  fresh_produce  restaurants  fast-food  fast-casual  founders  CEOs 
january 2015 by jerryking
Sea Witch Fish & Chips and Farmer’s Daughter: The right way and wrong way to draw inspiration for a new restaurant - The Globe and Mail
CHRIS NUTTALL-SMITH
The Globe and Mail
Published Friday, Oct. 03 2014

Sea Witch Fish & Chips (A Cheap Eats pick, where you can dine well for under $30, before alcohol, tax and tip): 636 St. Clair Ave. W (at Wychwood Avenue), 647-349-4824, seawitchfc.com
Chris_Nuttall-Smith  restaurants  restaurant_reviews  fish 
october 2014 by jerryking
Around the world in five brunches
October 23.29, 2014 | NOW Magazine | Karon Liu
restaurants  brunch 
october 2014 by jerryking
Crushing on Prince Edward - The Globe and Mail
MERCEDEH SANATI
From Saturday's Globe and Mail
Published Friday, Jul. 24 2009
Prince_Edward_County  things_to_do  travel  restaurants 
october 2014 by jerryking
Lunch with the FT: Jeremy King - FT.com
September 26, 2014 | FT | By Susie Boyt.

“Great restaurants should not define things, they should be the catalyst for things to happen.”...The thought that goes into his establishments, King tells me is, designed to create atmosphere and possibilities, leaving star billing to the diner. ...What, I ask him, is the secret of such a longstanding partnership?
“I always think the secret of a great relationship is [that] when one of the pair asserts an opinion and the other disagrees, the other examines and looks for the virtue in the person’s argument before looking for the downside.”
restaurants  restauranteurs  hospitality  hotels  partnerships  disagreements  argumentation  dining 
september 2014 by jerryking
An insider's guide to Toronto with Cameron Bailey
SEPTEMBER 27, 2014 | BlogTO | Posted by Alexander Huls.

TIFF's Artistic Director, Cameron Bailey, has a life many a film buff would envy. As a chief orchestrator of the Toronto International Film Festival, Bailey lives and breathes film, and has become one of the festival's most public faces in the process. He has helped makes Toronto one of the epicenters of the film world.

The film professional started out on his path as many do: as a film critic. After realizing his passion for cinema in University, Bailey began reviewing films for outlets like CTV's Canada AM, CBC Radio One, and Now Magazine. At the same time, he also set out on his path as a programmer, contributing his passions to Cinematheque Ontario, the NFB, and, of course, TIFF.

Bailey started programming for TIFF in 1990, and since then - with a lot of hard work - has ascended to greater and greater prominence in the organization. In 2007, he became Festival Co-Director, and as of 2013, he now holds the position of being one of the festival's chief orchestrators as Festival Artistic Director.
African_Canadians  Cameron_Bailey  cultural_criticism  epicenters  films  movies  restaurants  things_to_do  TIFF  Toronto 
september 2014 by jerryking
Mumbai madness: A layover worth experiencing - The Globe and Mail
TIM JOHNSON
Special to The Globe and Mail
Published Thursday, Sep. 25 2014
Mumbai  India  travel  things_to_do  restaurants 
september 2014 by jerryking
Washington’s 10 best restaurants - The Globe and Mail
TRACEY MIDDLEKAUFF
Special to The Globe and Mail
Published Friday, Oct. 18 2013
restaurants  Washington_D.C.  best_of 
september 2014 by jerryking
The Financial District's chic, flashy Drake One Fifty simply disappoints when it comes to food - The Globe and Mail
CHRIS NUTTALL-SMITH
The Globe and Mail
Published Friday, Jan. 10 2014,

I nearly had to look around when I tried it, to make sure that I hadn’t been transported to another, better, place.

I hadn’t. The music was still throbbing (do not even dream of quiet conversation here on a busy evening), the feel of the place still more down-market mega chain than trailblazing arts and culture hub. I admire the moxy it took to build a room this wild, and can only imagine the pots of money it must have cost. But I wouldn’t send friends here on their own dime. I can’t in good conscience send you.
Chris_Nuttall-Smith  restaurants  restaurant_reviews  Bay_Street  disappointment 
september 2014 by jerryking
Ivan Reitman’s latest role is worth checking out: maître d’ at his new restaurant Montecito - The Globe and Mail
CHRIS NUTTALL-SMITH
The Globe and Mail
Published Friday, Sep. 05 2014

Name Montecito
Location 299 Adelaide Street West
City Toronto
Province Ontario
Phone 416-599-0299
Website montecitorestaurant.ca
Chris_Nuttall-Smith  restaurant_reviews  restaurants  Entertainment_District  brunch 
september 2014 by jerryking
The marketer behind some of Toronto’s hippest restaurants - The Globe and Mail
ANDREW SEALE
TORONTO — Special to The Globe and Mail
Published Tuesday, Apr. 22 2014
restaurants  marketing  digital_media 
august 2014 by jerryking
For a good time (and lots of food), head to Fat Pasha - The Globe and Mail
CHRIS NUTTALL-SMITH
The Globe and Mail
Published Friday, Jun. 27 2014,

Name Fat Pasha
Location 414 Dupont Street
City Toronto
Province Ontario
Phone 647-340-6142
Website fatpasha.com
Price Sharing plates $9 to $34.
Atmosphere: Warm and convivial, with a rare all-ages mix. Gorgeous back patio with communal tables and a koi pond.
Drinks on Offer: Short, well chosen beer and wine lists. Superb cocktails, especially the tomato water and fennel “tomaccio.” Excellent araks.
Best Bets: The daily salatim platter, a hummus, latkas, roast cauliflower, schmaltz fried rice, ice cream sandwich, stuffed doughnuts.
Vegetarian Friendly? Yes
Chris_Nuttall-Smith  restaurants  restaurant_reviews 
july 2014 by jerryking
Vegetables are stealing the show
JUNE 03, 2014 | The Boston Globe Magazine | By Devra First  |   
vegetables  fresh_produce  Boston  restaurants 
june 2014 by jerryking
Haitian cuisine gets its due at a pair of Toronto restaurants - The Globe and Mail
CHRIS NUTTALL-SMITH
The Globe and Mail
Published Friday, Jun. 06 2014, 6:03 PM EDT
Last updated Friday, Jun. 06 2014, 6:04
restaurants  restaurant_reviews  Haitian  Chris_Nuttall-Smith 
june 2014 by jerryking
Chef Michael Bonacini’s five top tips for success
COURTNEY SHEA
Published Sunday, Mar. 16 2014
Keep your eye on the oven

In terms of the mistakes I see from the contestants on Masterchef Canada, the most common thing is that a cook will lose focus. When you’re in the kitchen, this is the most important thing and it’s that much harder because of the competition and the cameras. It’s so easy to let your mind wander for a second and all of a sudden you’re heading off in three or four different directions. Focus is what will allow you to stick to a vision and hopefully deliver a good product. T
Pay to be picky [jk...be conservative, be discerning, be picky, be selective, say "no"]
Peter [Oliver] and I get a lot of offers to do restaurants – a new build, taking over an existing establishment, a hotel. The first question we ask ourselves is, does it fit the brand? The landlord, the building, the location – do all of these things align with who we are and where we want to go? Then there are the business aspects. What is the rent? What are the build-out costs? There are so many checkpoints that we go through. Eight times out of 10, it’s a pretty quick no. Being very discerning about the projects we get involved with has allowed us to maintain our reputation for so many years.
Lots in a name
Don’t be a rose-tinted restaurateur
Consistent is better than cool
chefs  restaurants  restauranteurs  ksfs  entrepreneur  tips  questions  brands  selectivity  checklists  reputation  consistency  focus  discernment  say_"no"  personal_branding 
march 2014 by jerryking
Airport dining goes upscale: An eater’s guide to Pearson’s restaurant boom - The Globe and Mail
Mar. 07 2014| The Globe and Mail |CHRIS NUTTALL-SMITH

Where to eat and drink at Pearson International Airport

Terminal 1 Departures

Domestic:

Boccone Trattoria Veloce. Order a pizza, a plate of the terrific spaghetti and meatballs, a salad, fried calamari and a few glasses of wine.

International:

Boccone Pronto, for a pizza
Fetta, for an aged white cheddar and fig jam sandwich, a salad and a cocktail
Vinifera for a glass of interesting wine (the Kotsifali-Mandilaria is incredible).

Terminal 3 departures

Domestic and international:

Corso, for excellent pizza.

International only:

Vinifera, for a drink.
Acer, for noodles, pickled vegetables, some sushi and the grilled eel.
restaurants  restaurant_reviews  Chris_Nuttall-Smith  airports  Pearson_International  YYZ  travel  Toronto  retailers 
march 2014 by jerryking
Finally: A relaxed, welcoming izakaya and yakitori joint in Toronto
Nov. 29 2013 | The Globe and Mail| CHRIS NUTTALL-SMITH.

yakitori cooking – charcoal-grilled meat, fish and vegetable skewers; the term “kushiyaki” is also used – and izakaya food, the cheap and cheerful Japanese pub grub
Japanese  restaurants  restaurant_reviews  Chris_Nuttall-Smith  Cabbagetown  grilling 
december 2013 by jerryking
Steven Davey’s Top 10 restaurants
December 24-31, 2013 | NOW Magazine | By Steven Davey
best_of  restaurants  Toronto 
december 2013 by jerryking
Where to eat – and drink – in Parkdale now: Geraldine’s a gem from a bygone era - The Globe and Mail
Oct. 18 2013 | G&M | CHRIS NUTTALL-SMITH.

Name Geraldine
Location 1564 Queen Street West (at Sorauren Avenue)
City Toronto
Phone 647-352-8815
Website geraldinetoronto.com
Price Smallish plates: $5 to $18
Atmosphere Casual: A fancy, pre-prohibition Parkdale saloon, complete with piano player and period-appropriate facial hair. Friendly, welcoming service.
Drinks on Offer Full Bar,: Serious cocktails made very well, good spirits (including absinthe), wine and beers.
Additional Info Best Bets: Seafood tower, duck sandwich, soft-boiled egg with caviar, fries, mignardises. Menu changes often. Cash only for now
restaurants  Toronto  Parkdale  Chris_Nuttall-Smith  vintage  drinks  liquor  restaurant_reviews  Absinthe 
november 2013 by jerryking
El Celler de Can Roca
November 2013 | RoB Magazine |

GIRONA, SPAIN
When is the last time you had Thai delivery—an hour ago? Now, when is the last time you had life-changing food? We're talking a meal that blurs all notion of time and space. sends the eyeballs back into their cavities and evokes distant reference points for greatness. like mom's apple pie. Never? It's time to book a table at El Celler de Can Roca. There. you can feast on crackling Iberian suckling pig prepared with Riesling and zingcd with orange. mango, melon. beetroot and black garlic. Or perhaps grilled king prawn paired with succulent head iuice and seaweed; and in the surrealist spirit of René Magritte. caramelized olivcs stuffed with anchovies served on the branches of a miniature olive tree. The place is owned by the dashing Roca brothers: loan is the chef. loscp the sommelier. and lordi the pétissier. A staff ot'30 in the kitchen caters to 50 patrons. But beware: The reservation list is backed up for a year. Five-course, twodesserr tasting menu starts at 140 euros. elcellerdecanroca.com
restaurants  Spain  travel  jamón_ibérico  Catalan  life-changing 
october 2013 by jerryking
The Best Pho in Toronto
May 21, 2011 | Blogto | Posted by Simon Yau.
restaurants  Vietnamese  soups  best_of  pho 
october 2013 by jerryking
IKEA's Path to Selling 150 Million Meatballs - WSJ.com
Oct. 16, 2013 | WSJ | By Jens Hansegard.

When IKEA decided to sell food, it chose to do it in much the same way it sells furniture: a few standardized staples, sold in large quantities. The result: 150 million meatballs.

That is the number IKEA estimates will be dished out in store cafeterias this year. Though the Swedish company is better known for its inexpensive, assembly-required furniture, its IKEA Food division is a behemoth, rivaling Panera Bread and Arby's, with nearly $2 billion in annual revenue. The company estimates about 700 million people this year will eat in one of the cafeterias that are located in 300 IKEA stores world-wide. ...The idea of making a lot of food on site was considered too complicated. IKEA decided to outsource meatball production. While IKEA came up with the formula and specifications, a Swedish food supplier, Gunnar Dafgård AB, was contracted to supply them.
IKEA  meatballs  restaurants  Outsourcing  Swedish  Sweden  furniture  assembly-required  inexpensive  low-cost 
october 2013 by jerryking
Five amazing places to eat and drink in Toronto's Kensington Market
Oct. 13 2013 | - The Globe and Mail | CHRIS NUTTALL-SMITH

1. Sanagan's Meat Locker
176 Baldwin, Toronto —176 Baldwin Street, 416-593-9747, @SevenLivesTO, www.sanagansmeatlocker.com
2. Seven Lives Tacos
69 Kensington Ave., Toronto
3. Cold Tea Bar
60 Kensington Ave., Toronto — Cold Tea is a dive bar.
4. Rasta Pasta
61 Kensington Avenue, Toronto — You will smell cook and co-owner Magnus Patterson’s work before you see it, and that smell, of juicy, smoky, caramel and scotch bonnet-kissed jerk chicken thighs and smouldering pimento wood charcoal, will be intoxicating.
5. Fica
28 Kensington Ave., Toronto — So what if this Swedish-inspired café, owned and operated by the photographer Nikki Leigh McKean and her husband, Splendido chef Victor Barry, has a slightly different vibe from most of its neighbours?
Kensington_Market  Toronto  restaurants  Chris_Nuttall-Smith  sandwiches 
october 2013 by jerryking
Leslieville (finally) gets bona fide destination dining
Sep. 27 2013 | The Globe and Mail |CHRIS NUTTALL-SMITH

Name Bero
Location 889 Queen Street East
City Toronto
Province Ontario
Phone 416-477-3393
Website bero-restaurant.com
Price Four courses, $56; seven courses, $84
Atmosphere Mid-range: White linens, good crystal, a little bit of barnboard – Leslieville at its elegant best. Warm, sometimes over-earnest service.
Drinks on Offer Beer in Bottles, Cocktails, Wine List,: Excellent cocktails, a few beers, a short, well-chosen wine list.
Additional Info Four- and seven-course tasting menus only.
restaurants  restaurant_reviews  Chris_Nuttall-Smith  Leslieville 
october 2013 by jerryking
The Chase: Moneyed Toronto’s hottest reservation earns the 3-star buzz -
Oct. 04 2013 | The Globe and Mail | CHRIS NUTTALL-SMITH.

Name: The Chase
Location: 10 Temperance Street (at Yonge Street)
Phone: 647-348-7000
Website thechasetoronto.com
Cuisine Canadiana, American
Atmosphere Fine Dining: An elegant, comfortable and energetic penthouse room with a killer view. Superb service.
Drinks on Offer Full Bar,: A long, decent, fairly priced wine list with a few good picks for wine geeks and just enough whale-bait Burgs and Cabs. A basic martini will cost you $18.
Additional Info Best bets: Mozzarella, crab and gnocchi, pearl platter, whole chicken, veal and shrimp, scallops, peas and corn, angel cake. Menu changes frequently.
restaurants  restaurant_reviews  Toronto  Chris_Nuttall-Smith  Bay_Street  Yonge_Street 
october 2013 by jerryking
Where to eat and drink like a true Montrealer - The Globe and Mail
Sep. 30 2013 | The Globe and Mail | by KARAN SMITH

Jean-Talon Market

This is a twofer: If I’m going to the market and I haven’t had a coffee yet, I’ll go down to Dante to this place called Caffé San Simeon, which is near the market. I’ll go get a coffee. I’ll go get my beans. Then I’ll go over to the market. And within the market, I have a few go-tos. It’s where I do a lot of my grocery shopping. There’s the cheese guys. There’s the potato guys. There’s literally a mushroom guy. He has all kinds of other stuff but his main thing is foraging for stuff around Quebec. Caffé San Simeon: 39 Rue Dante, caffesansimeon.com; Jean-Talon: 7070 Avenue Henri Julien, marchespublics-mtl.com
travel  things_to_do  farmers'_markets  Montreal  restaurants 
october 2013 by jerryking
McDonald's to Promote Alternatives to Fries, Soda in Happy Meals - WSJ.com
September 26, 2013 | WSJ | By JULIE JARGON.
McDonald's to Offer Alternatives to Fries, Sodas
Hamburger Chain to Promote Milk, Juice With Happy Meals.

McDonald's Corp. plans to offer customers in its largest markets a choice of side salad, fruit or vegetable in place of French fries in its value meals and to push healthier beverages for its Happy Meals....Chief Executive Don Thompson pointed to past efforts by McDonald's to encourage kids to drink more milk in the mid-2000s, by advertising it more and using containers with vibrant colors. The chain's milk sales in the U.S. have increased by 50% since then, he said.

"We think we can influence the purchase of fruits and veggies," Mr. Thompson said in an interview. "We have a leadership role and we can be part of a solution. The average person eats at McDonald's three times a month."

The changes will be phased in to the 20 markets that represent 85% of McDonald's sales by 2020. Those markets include the U.S., China and the U.K.
McDonald's  fast-food  restaurants  salads  fresh_produce  fruits  vegetables 
september 2013 by jerryking
Toronto's best smoked fish brunch dishes
Jan 7, 2012
Food and Drink
Take a seat, smoked salmon
Toronto’s brunch menus are filling up with house-smoked trout, whitefish, haddock and walleye, proving that there are plenty of other fish in the sea...and the lake.
BY: Jacob Rutka
brunch  Toronto  cured_and_smoked  fish  restaurants 
september 2013 by jerryking
An invitation to eat, think and be wary -
Sep. 07 2013 | The Globe and Mail | SIMON HOUPT
The Grano Speakers Series brought the world to Toronto. Launched in the fall of 2004 with a season of discussions about The American Empire – William Kristol was its opening speaker – it quickly became one of the hottest tickets in town....The idea was hatched in the summer of 2004. Rudyard Griffiths, then the executive director of the Dominion Institute, and Patrick Luciani, a former executive director of the Donner Canadian Foundation, were chatting with Roberto Martella, the proprietor of the North Toronto trattoria Grano, when they began commiserating over a shared frustration of modern life.

Rudyard Griffiths: All of us were tired of the hotel ballroom speech: the Cornish hen and the not-so-great wine, and 500 or 800 people packed into these horrible tables of 10. The idea the three of us came up with was, let’s really blow up that model and try to do something different that gets back to the insight of the salon in the 19th century, which was: good conversation, intimate group, intimate setting.
Simon_Houpt  restaurants  Toronto  Rudyard_Griffiths  speeches  salons  ideacity  TED  conversations  19th_century 
september 2013 by jerryking
Boss Talk: A New Test for Panera's Pay-What-You-Can - WSJ.com
June 4, 2013 | WSJ | By ANNIE GASPARRO.

A New Test for Panera's Pay-What-You-Can

WSJ: How has the competitive landscape changed in the fast-casual area?
Mr. Shaich: We were clearly the first people out there in the space. For at least five years, in the mid '90s, my stock was flat. I couldn't get anybody to see a place that existed between fast food and fine dining.

Basically, fast casual is us, Chipotle and Starbucks . Probably between the three of us, we represent 95% of the sales that are considered fast casual.
Panera  fast-casual  CEOs  restaurants  loyalty_management  pricing  competitive_landscape  baked_goods 
august 2013 by jerryking
Toronto Greek Restaurant - Christina's on the Danforth
Christina's on the Danforth
492 Danforth Ave. (Logan)
Toronto, ON
M4K 1P5

Tel: 416.463.4418
Toronto  Greek  restaurants 
august 2013 by jerryking
5 ways to explore Sao Paulo’s secret spots - The Globe and Mail
KARAN SMITH

Special to The Globe and Mail

Last updated Monday, Jul. 29 2013
São_Paulo  Brazil  restaurants  things_to_do  travel 
august 2013 by jerryking
Intouch 2013 summer
Features
Reflections on a Decade of Change
Carol Stephenson looks back on ten years of challenge and achievement, and Ivey alumni reflect on her unique leadership style and remarkable legacy.

Happy Meal
Ever thought how fun it would be to run a restaurant? Think again—it’s a tough business. But for a few skilled businesspeople, the rewards are many.

Class of 2013

Five exceptional graduates reflect on the intersection of ethics and leadership.

Vision+Generosity=Impact

It seemed insanely ambitious seven years ago, but the School has raised more than $200 million through the Ivey Campaign for Leadership. How? By creating a compelling vision and asking alumni and friends to step up. They did.

Departments

Editor's Note

Duet

Professors Jane Howell and Charlice Hurst have very different backgrounds and life experiences, but they are close collaborators and warm friends.

Ivey Buzz

What’s happening around the School and around the world.

Passions

Bill Jandrisits, HBA ’83, MBA ’90, has loved cars all his life. Now he is focused on becoming the best race car driver he can be.

Left Turn

When Julie McClure, HBA ’99, found the cure for her non-stop migraines, she built a business around it.


Your Ivey Network

Read about Ivey alumni who are just like you - hard-working, creative, successful, and committed to giving back. This section is dedicated to accelerating and amplifying the benefits of the Ivey network and connecting you to one another.

Download complete section (excluding Class Notes - see below) (PDF 2.4 MB)

Chair’s Message: Ivey Alumni Association Chair Anthony Ostler, MBA ’97, implements new strategy (124 KB)
Ivey Lives Remembered: Paul Morse Bishop, HBA '64 (86 KB)
The Best Thing I Learned at Ivey: Teamwork helps create NYC Hotel (437 KB)
Year in Review: The Ivey Experience (760 KB)
Paying it Forward: China Teaching Project (221 KB)
Every Donor Counts: Sarah Morgenstern, MBA ’93, steps up to serve as Chair of the Ivey Annual Fund (151 KB)
Utrecht, the Netherlands: Brenda Fischer-Campbell, MBA ’82, introduces us to her town (317 KB)
summertime  Ivey  alumni  magazines  deanships  restaurants  running_a_business 
august 2013 by jerryking
Sysco Earnings: Restaurant Demand Is Slack - WSJ.com
August 12, 2013, 2:05 p.m. ET

Sysco Earnings: Restaurant Demand Remains Weak
Restructuring Charges Weigh on Bottom Line

By TESS STYNES
agribusiness  Sysco  restaurants  supply_chains 
august 2013 by jerryking
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