Chefs at Crepe Delicious swirl paper-thin layers of batter onto their piping-hot crepe griddles, perfuming the air with the enticing aroma. Shortly after, the cooks lift away delectable crepes ready to be stuffed with savoury ingredients. The crepes themselves weigh in at only about 130 calories each with just 3.5 grams of fat, but they sate appetites during any meal.
Amid a cozy dining room festooned with Parisian posters and sparkling glass jars filled with sweets, Holy Crepe!’s team of Gallic pancake gurus whip up a menu of sweet and savoury noshes. Diners can talk fork or spork preferences over bites of savoury munchables such as a Manly Man crepe brimming with chicken, prosciutto, and aged cheddar. Chefs stuff the Zeus crepe with Hellenic staples such as feta cheese and olives, while the Brekky crepe’s egg, ham, and shallot insides shake up morningtime meals. For a post-prandial treat, sugary crepes –including a Yummy crepe gilded in Nutella and peanut butter– twitterpate taste buds with their decadent fillings. In order to accommodate dietary restrictions, an optional upgrade enables patrons to swap out regular crepes for gluten-free buckwheat bases or Frisbees made in a tree-nut free factory. Sips of coffee or tea ensure that talk boxes remain caffeinated and hydrated throughout the meal.
Before Cupcake Co. opened its doors this February, its founder consulted with a focus group of brides-to-be to perfect celebratory sweets for any variety of special occasion. Now, customers can stop by the bakeshop’s King Street location, where fresh-baked cakes, cupcakes, and cake pops tease taste buds with mouthwatering flavors such as cinnamon pecan and macha green tea. The shop offers a relaxing café atmosphere, as it supplies free WiFi, hot café drinks, and seating arranged around a fireplace.
Cupcake Co. also caters events, creating dessert platters and custom cakes. The expert bakers also teach classes on cake and cookie decoration and fondant sculpting.
After deciding at a young age what he wanted to do, Red Canoe Bistro?s chef Tobias Pohl-Weary wasted no time getting started. By age 12 he was assisting chef Jamie Kennedy during a New Years Eve meal at the Palmerston Restaurant, by 17 he apprenticed under chef John Higgins at the King Edward Hotel, and by 18 he'd apprenticed under Chef Michael Stadlander at Eigensinn Farm. After managing some of Canada?s finest restaurants, chef Pohl-Weary decided to pour his considerable knowledge and experience into Red Canoe Bistro.
Favouring a hyper-seasonal menu, Tobias builds dishes that give voice to regional Canadian ingredients, wild edibles, and local game. Diners might feast on naturally raised beef and pork belly burgers with wild leek aioli, chuck steak chili with local habaneros, or pan-seared scallops with a spiced carrot puree and goat?s milk yogurt drizzle. Local ingredients mingle with flavours from India, Asia, and Italy to create robust entrees that helped earn Wine Spectator?s Award of Excellence for 2012 and 2013. Tobias and his team of culinary savants are always willing to change their recipes to accommodate vegans, and people with allergies or specialty diets upon request.
At West Plains Bistro, chefs enhance classic European recipes with local, seasonal ingredients. They sprinkle salads and bruschetta with Woolwich goat cheese, for instance, and batter halibut in Niagara chardonnay. Dishes also showcase New World influences such as caramelized sweet potatoes and smoked bacon.
West Plains Bistro features a dining room steeped in European-inspired charm. Stained-glass lamps cast a warm glow on wrought-iron tables and bouquets of fresh flowers. The restaurant’s true gem is the outdoor patio, though, which has been modeled to resemble a quaint Parisian street, complete with flower boxes, street lamps, and Paolo Rossi juggling a soccer ball.