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Relaunched osteria Little Anthony’s does Italian food right

In Food, Nightlife on April 22, 2013 at 5:01 pm
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Photo credit: Caitlyn Holroyd

If I could only eat one type of cuisine for the rest of my life, Italian might be the one. And if there’s one place that knows Italian cuisine, it’s Little Anthony’s (121 Richmond St. W.).

On Wednesday, media foodies were invited to Little Anthony’s to taste menu items created by new executive chef Garth Legree (formerly of Splendido and, most recently, The County General) and chat with owner Andreas Antoniou (who also owns upscale Greek seafood restaurant Estiatorio Volos across the street). Antoniou and Legree are focused on bringing LA’s back to the basics of Italian cuisine and serving quality dishes and ingredients, with all pastas made fresh in-house.

The night included 10 dishes divided into three courses; the canapés paired with a Milano Sunrise (LA’s signature, summery cocktail of vermouth, campari, soda, and grapefruit juice) while the starters and mains were each paired with an Italian wine from general manager Matt Roulston’s well-curated list.

I was impressed with the presentation and flavour of each dish, but my favourites were Pan Seared Scallop with grilled radicchio, marjoram and garlic vinaigrette, and smoked bacon; Filetto di Branzino (Mediterranean sea bass) with white beans, lemon al burro, P.E.I. mussels, braised fennel, and orange; and Flat Iron Steak with potato gnocchi, roasted mushrooms, thyme, and peppercorn sauce. (Flat iron also happens to be my favourite steak and if you haven’t tried it, please do so. It’s tender, flavourful, and very delicious.) Oh, and the tiramisu? So. Good.

If you’re looking for affordable Italian food done right, LA’s is your place!

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Photo credit: Caitlyn Holroyd

 * Published on April 12, 2013 at She Does the City

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Our Toronto Winter Cocktail Mission: 10 drinks that made our bucket list

In Nightlife on December 5, 2011 at 9:31 pm

Photo credit: Boutique Bar

With chilly weather on its way, we’re on a quest for cocktails to warm our bones and get us through the winter malaise. Inspired by our summer cocktail mission (which went smashingly well, by the way), we’ve compiled another list of must-try seasonal bevys and these are the ones that made our top 10.

The Drink: Rudolph’s Rum Diary ($11)
Where: Luma (TIFF Bell Lightbox), 350 King St. W.
Ingredients/Taste: Dark rum, butterscotch liqueur, maple lemonade, ginger ale

The Drink: Gypsy Woman (2 oz, $12)
Where: The Black Hoof, 928 Dundas St. W.
Ingredients/Taste: Bourbon, red wine, cherry syrup, lemon, lime, sour cherry bitters.

The Drink: The Peacemaker (3 oz, $14)
Where: Parts & Labour, 1566 Queen St. W.
Ingredients/Taste: Rittenhouse Bonded Rye Whisky, Amaro Montenegro, Cherry Heering, Decanter Bitters

The Drink: Wake Up in Venice (2 oz, $14)
Where: Brassaii, 461 King St. W.
Ingredients/Taste: Captain Morgan Spiced Rum, Galliano, Frangelico, fresh espresso, nutmeg, nutty spice aroma, hints of vanilla, hazelnut and cinnamon, “a balanced finish akin to the smooth wake of a gondola”

The Drink: Log Cabin ($12)
Where: The Comrade, 758 Queen St. E.
Ingredients/Taste: Double smoked bacon-infused rye, maple syrup, dry vermouth, bitters, orange peel

The Drink: The Rivington Ride ($15)
Where: Thompson Hotel Lobby Bar, 55 Wellington St. W.
Ingredients/Taste: Whiskey, Cointreau, dash of orange bitters, soda water, orange garnish

The Drink: Vanilla Hickory Smoked Manhattan ($45)
Where: BarChef, 472 Queen St. W.
Ingredients/Taste: Crown Royal Cask 16, in-house cherry vanilla bitter, hickory smoked syrup, vanilla cognac, smoked hickory, vanilla

The Drink: Red Rooster (2 oz, $12)
Where: The County General, 936 Queen St. W.
Ingredients/Taste: Wild Turkey, Averna, Aperol, orange and angostura bitters, cherry

The Drink: Vanilla Tea ($10)
Where: Boutique Bar, 506 Church St.
Ingredients/Taste: Spiced rum, St-Germain elderflower liqueur, vanilla rooibos tea, simple syrup

The Drink: Smoked Apple Cobbler ($14)
Where: AME, 19 Mercer St.
Ingredients/Taste: Hickory smoked apple bourbon, raw sugar, house made apple cider, sour apple foam

* Published on December 2, 2011 at She Does The City

Our Toronto Summer Cocktail Mission: 10 drinks that made our bucket list

In Nightlife on July 4, 2011 at 1:16 pm

Photo credit: The Drake Hotel

We’re on a mission for summer 2011 to diversify our palates, get a little more intimate with Toronto’s cocktail scene and try as many summery concoctions as possible. From beach essence to torched marshmallows, our top 10 must-try cocktails will have you drinking away summer – literally.

The Drink: Sailor’s Mojito ($25)
Where: BarChef, 472 Queen St. W.
Ingredients: Sailor Jerry rum, beach essence, mint, fresh lime, vanilla syrup, mojito ravioli, vanilla air

The Drink: Lychee in the Sky with Diamonds ($15)
Where: Boehmer, 93 Ossington Ave.
Ingredients: Bombay Sapphire gin, Wyborowa vodka, soho lychee, cactus pear juice

The Drink: Blackberry Lemonade ($12)
Where: The Drake Hotel, 1150 Queen St. W.
Ingredients: Gin, blackberries, lemonade

The Drink: Shark Bite
Where: Sidecar, College St.
Ingredients: Havana Club 7 year, lemon, lime, grenadine, cherry bitters

The Drink: Basil Fawlty ($10)
Where: The Black Hoof, 923 Dundas St. W.
Ingredients: Gin, basil, lime juice, orange blossom water

The Drink: Red Velvet ($11)
Where: The Harbord Room, 89 Harbord St.
Ingredients: Beefeater gin, aperol, fresh strawberry, fresh rhubarb, sparkling wine

The Drink: Canadian Campfire (this one happens to be a shot but it’s going on the list anyway)
Where: The Avro, 750-B Queen St. E.
Ingredients: Crown Royal, butter ripple schnapps and Goldschläger, torched marshmallow

The Drink: Spicy Cucumber, Relish ($14)
Where: Canoe, 66 Wellington St. W.
Ingredients: Pearl cucumber vodka, chili/cucumber lime-ade, Grand Marnier drizzle

The Drink: ShuckerPaddy’s Starfish Caesar ($7), created by Kevin Brauch of Food Network’s The Thirsty Traveller
Where: Ceili Cottage, 1301 Queen St. E.
Ingredients: Vodka, clamato juice, horseradish, dulse-seaweed rim

The Drink: Balsamic Bramble ($17)
Where: Brassaii, 461 King St. W.
Ingredients: Tanqueray Ten, Chambord, reduced balsamic vinaigrette, raspberries, blackberries, rosemary, champagne

* Published on June 15, 2011 at She Does The City