The ultra chic Thompson Hotel is seeking to provide Toronto tourists and locals a form of luxury never seen in Toronto.  By being the first five-star hotel to open in Toronto since the Hazelton Hotel, and the primary competitor to soon- to- open Ritz-Carelton, Trump International, the new Four Seasons and the Shangri-La the Thompson group knew everything had to be perfect.

Scott Conant, Scarpetta

One of the key strategies for the Thompson Hotel is to not only have luxurious rooms but a flagship restaurant that adds to the hotel experience.  When Thompson Hotel opened up in New York City, they lured Toronto super chef Susur Lee to open up his first NYC restaurant.  Coincidentally, the Toronto hotel has nabbed one of New York City’s top Italian chefs, Scott Conant, to open up a location in Toronto.

The opening of Scarpetta comes with a great amount of fan-fare as this is the first time a star chef has opened up a location in the city of Toronto.  Over the years, there have been rumours of celebrity chefs looking to open up high-end restaurants in Toronto, but there have always been question marks surrounding the desire of Torontonians to pay top dollar for a meal.

Scarpetta, which is the restaurants third location throughout North America was slated to open in Mid-June and then got delayed to the end of July after several constructional hiccups due to the gas line.  After Scott Conant’s open letter to Toronto, came off as being condescending more than “cool”, things weren’t looking good for the New York native.  Although Chef Conant may not be that great with words, I had to make sure to check out his new restaurant.

On August 13th, I made my way to Scarpetta for a 9:30 reservation.  Scarpetta is on the ground-floor of the hotel, and a bar stands right outside of the restaurant.  For anyone who wants to try some of Conant’s dishes, the bar will be serving food in the near future.  Right from the beginning there was something different with Scarpetta compared to other restaurants within the city.  The best way to describe the culture of this restaurant is perfection.  From the hostess, to the waitress, to the busser there is a sense of professionalism and pride throughout the whole restaurant.

The restaurant was packed and talking to one of the managers it seems they are reaching full capacity on a regular basis.  We were placed at a corner table that barely had any room for anything more than two plates.  The side window provided a great view of the CN Tower.

To start we were provided a basket of different breads with three different toppings; chunky eggplant camponata, citrus-infused olive oil and a butter-mascarpone spread.  At Scarpetta, the breads go further than the traditions of an Italian meal as the restaurant is named after the Italian-slang la scarpetta, which means to soup your pasta sauce with the bread.  The breads were fresh and the mascarpone spread was thick and rich.

Creamy Polenta

Prior to even glancing over the menu, I knew I wanted to taste some of his signature dishes including the creamy polenta with a fricassee of truffled mushroom ($15).  The dish was delicious and I clearly understand why this is one of the more popular items on his menu.  The polenta was rich and provided a great sweet creamy aftertaste upon each bite.  This dish was eaten in whole in less than five minutes and now I understand why polenta is more popular than pasta in some regions of Italy.

The second dish that we ordered was the Spaghetti with Tomato and Basil ($23).  This is probably the most distinguished dish on Chef Conant’s menu and has received rave reviews over the years.

Spaghetti with Tomato and Basil

The dish can’t get any simpler and there isn’t any secret to his recipe as he openly shares his recipe on his website and is posted on SeriousEats as well. When first served the pasta, the first thought that came to mind was “Is that it for $23?” as there didn’t seem to be a large portion, but as you take the first bite it is obvious the pasta is a bit heavier and the portions are actually perfect. The pasta is made fresh and it is explicitly clear as the noodles are a bit rougher than I’m used to.  This was the dish I was most excited to try as it seemed to get the most accolades from food critics in New York City and Miami.  Although I found the dish to be perfectly executed, I also felt a bit let down as I was hoping this simple dish would have a little something that would take it to that next level.  Perhaps I set the bar too high for this dish, but for $23 a plate I was expecting to be wowed and after the excellent polenta I thought the pasta would have blown me away.

Coconut Panna Cotta in Guava Soup with caramalized pineapple

To end the meal I had the Coconut Panna Cotta ($11), another one of his recipes that is openly shared on the Scarpetta website. I didn’t think that the coconut and guava would work very well together but it provided a very vibrant flavour and made a great way to end the meal.  We also ordered the Chocolate and Vanilla Parfait with a hazelnut milkshake and biscotti ($11), which had layers of flavours and wasn’t overly rich.

I was astonished that I came into a highly acclaimed restaurant and chose to eat all vegetarian-friendly dishes.  Unfortunately many finer dining establishments overlook this group, but its obvious Chef Conant is not afraid to create refined dishes that are meatless.

It is obvious that Scarpetta is at another level compared to many of the Italian restaurants in Toronto, its my hope that the restaurant will get even better as the years go on, and the competition starts getting more fierce.

I first heard about Ambiyan a year ago, when they first opened, but never got an opportunity to visit.  As I found myself craving some good Indian food I decided to give Ambiyan a try and found myself actually going back a few days later.  Ambiyan  has a prime location in the heart of Main Street Unionville, and with the help of the owners of the Amaya Group they launched a much needed upscale Indian restaurant in the Markham-Unionville area.

Ambiyan does an excellent job of balancing the menu with traditional Indian dishes and exploring the fusion realm of Indo-Mediterranean cuisine.

Currently Ambiyan has a three course prix-fixe menu that allows you to sample many of their popular dishes.  Regularly, this is priced at $29.99 per person, but from Monday-Wednesday the price is dropped to $20, which is an excellent deal for anyone who wants to try out Ambiyan for the first time.

Inside the restaurant, there is a dining area and a bar at the front.  Prior to Ambiyan claiming the building it used to be a steakhouse and much of the layout and decor seems to still resemble that.

Appetizers

Between my two times there I sampled three different appetizers: the tandoori chicken tikka ($12), brie pakoras ($9) and the chicken tikka samosas ($7). Prior to the appetizers each guest is provided a complimentary mango lassi shot which is a nice touch.

Tandoori Chicken Tikka

The tandoori chicken tikka was part of the prix-fixe meal and was perfectly executed.  The chicken pieces were large cuts and moist, with the tandoori masala modestly marinated and not overbearing the natural taste of the chicken.

On my second visit, I sampled both the Brie Pakoras and the Chicken Tikka Samosas and noticed that the plating for the appetizers is the same in many of their dishes as the tamarind sauce and/or green mint sauce is smeared on the bottom with the food placed on top.

The brie pakoras was an interesting combination and the tamarind sauce complimented it very well.  I found the taste of the brie to be overpowering at times, but overall it was excellent.

Unfortunately, I can’t say the same for the chicken tikka samosas.  I thought this had the potential to be an excellent appetizer but was underwhelmed when I received it.  The chicken tikka was grounded and filled into the samosa, similar to the meat samosas found at any take-out Indian place.  The chicken was incredibly dry and bland.  The pieces were ground into small pebble like chicken and many of the pieces would fall out after the first bite.

Entree

Butter Chicken

The entrees at Ambiyan are really the highlight of their menu, with all the dishes I have tried being flavourful and beautifully presented.  From the prix-fixe menu I chose the butter chicken ($14), and have sampled the lamb ($17) and chicken vindaloo ($14) my next visit.  The prix-fixe comes with regular nan and a jeera (cumin) basmati rice.  The portions are large and can easily serve two people.  The nan was fresh and fluffy, while the rice mixed with cumin and onions was plentyful.

The butter chicken had a sweet and creamy sauce that was not overly oily, often found in many run-of-the-mill Indian restaurants.  The chicken pieces were similar to the Tandoori Chicken Tikka, being large cuts of moist white meat.

Basmati Jeera Rice

The vindaloo was by far my favourite dish at Ambiyan and one of the best vindaloos I have tasted.  The vindaloo is normally the spiciest dish on the menu, but often nothing special at most restaurants, as they focus solely on adding heat to the dish.  At Ambiyan even though the dish may not rank high on the Scoville scale the tomato based dish builds a level of heat that provides a welcoming kick and maintains an excellent overall taste.  Both the chicken and lamb are excellent and boneless.

Desserts

Gulab Jaman

For dessert I have tried the gulab jaman and the kheer and overall although both were executed perfectly I was hoping for them to take these traditional desserts to another level.  The gulab jaman came pipping hot and each one was soft.  The kheer (rice pudding) was thick and not overly sweet.

Both times I went the service has been good with everyone friendly and efficient.

Ambiyan has done a remarkable job with their restaurant and competing restaurants such as The Host, Jaipur and Bombay Bhel which are all a 10 minute drive away in Thornhill have just gotten more competition.  As a bonus, Ambiyan has delivery Tuesday-Sunday from 5pm-9pm with pricing for take-out/delivery a tad cheaper per item.

Click below for coupons:

Ambiyan_Take-out_Menu (free samosa with orders of $35+)

The Morning Glory

In addition to poutine, Pepin has made a conscious effort in pushing the Canadian theme with maple ice cream, beignets with a maple syrup dip and a Canadian burger as well.  This isn’t the first time that poutine has been introduced in NYC but hopefully this one can stick around! Below is a recent video clip about the Canadian invasion taking place.

1. A wood-burning oven: The pizza must be cooked by wood. Gas, coal or electric ovens, while they may produce delicious pizza, do not conform to the tradition.

2. Proper ingredients: 00 flour, San Marzano (plum) tomatoes, all natural fior-di-latte or bufala mozzarella, fresh basil, salt and yeast. Only fresh, all-natural, non-processed ingredients are acceptable.

3. Proper technique: Hand-worked or low speed mixed dough, proper work surface (usually a marble slab), oven temp (800° F), pizza preparation, etc.

4. Review by the designated representative of the association assuring that the ingredients, technique and final product conform to the tradition.

The above are the most basic regulations but more specifically:

The new law states the pizza must be no more than 35cm (14in) in diameter and no thicker than a third of a centimetre at its centre, rising to 2cm at the crust.

The tomatoes must be the San Marzano variety grown in the fertile soil at Mount Vesuvius’ base.

The oil: extra virgin; the cheese: buffalo mozzarella. All the ingredients must be from the Campania region.

The oven must be wood-fired, and the pizza must cook in less than two minutes.

The only pizzeria to receive the authentic approval of the AVPN in Canada is Pizzeria Libretto, who has actually gotten a third generation pizza oven maker from Naples to build the oven used at the restaurant.  Pizzeria Libretto has been getting rave reviews in Toronto and is very quickly becoming recognized as Toronto’s best pizza spot.

Below is Anthony Mangieri who recenty closed Una Pizza Napoletana in New York City. He shows and describes how he makes his authentic Neapolitan pizzas.

Tiny Tom Storefront in Markham.

The long tradition of standing in long lines at the CNE to get a chance to try the infamous Tiny Tom Donuts can be foregone with a visit to their first storefront, which is located in their hometown of Markham.  Since its inception in 1959 the famous donuts have found themselves being a marquee vendor at the CNE, but for many the once a year treat was not enough and on November 9, 2009 they opened up their first retail outlet in Markham at the corner of Woodbine and Denison.  Taking a page out of Cadbury’s recent promotion of their easter eggs, the boys at Tiny Tom Donuts are hoping people will turn their once a year treats into a more frequent habit.

Fresh batch of donuts made to order.

When I entered the store it seems that they were making some last minute finishes to the store decor.  There was no line and I was served right away.  It seems that not a lot of people are aware that the location is open, or even there as it’s tucked away in a commercial area.  Unlike many major donut shops there are no pre-made donuts here, the donuts aren’t fried until they are ordered and there’s no greater joy then watching these mini donuts come out on the mini track.

Your choice of flavours

You have a choice of four toppings: cinnamon, icing sugar, apple ‘n cinnamon and chocolate.  I used the coupon from the Tiny Tom Website which allowed me 2 dozen donuts for the price of 1 dozen ($3.50) and got one in apple ‘n cinnamon and the other in icing sugar.  The aroma of the hot donuts make you want to dig into the donuts right away (which is the best thing to do!).  I found that the apple ‘n cinnamon was a better choice than the regular icing sugar and will definitely have to try them again.

Overall Tiny Toms has maintained its small-town tradition throughout this storefront and I hope it all the success.  I would think many people in the area will welcome the new donut shop, but it will need to rid itself of the “once a year treat” stigma in order to be profitable.

EDIT:  I have uploaded the coupon for your convenience. Expires December 31, 2009.

COUPONS MARKHAM

This inviting auberge spins on the axis of a winning formula—serve only products with an official Appellation d’Origine Contrôlée. The poulet aux pattes noire de M. Barreau comes with crunchy sautéed potatoes, and it’s a beauty. Don’t miss the ewe’s milk cheese made by Benedictine monks at the Abbaye de Belloc in the Basque Country. 14 Rue des Fossés St Bernard, 5th

Compared to L’ami Louis astronomical price of 76€ the 16€ at L’AOC is a complete steal for anyone who may be looking for a good quality poulet roti in Paris.

Taking a look at Lobrano’s top 8 there seems to be some movement with L’AOC rising dramatically while L’atelier de Maitre Albert, Le Relais Plaza, Le Pere Claude, and La Rotisserie Du Beaujolais have stayed consistent among the rankings between the two publications.

* Le Figaro scored the restaurant out of 20, which concluded in both restaurants being ranked 3rd.

The poulet roti is a mainstay in many restaurants throughout Paris and an accessible food for many regardless of how much you are willing to spend.

Today, the Toronto Star’s Amy Pataki wrote an article Ranking Toronto’s gourmet burger joints with Oh Boy Burger taking the reign as Toronto’s best gourmet burger.  She goes on to say about Oh Boy Burger:

Open Since: Nov. 12, 2009
Beef: Premade Leavoy Rowe patties developed by chef Paul Boehmer from AAA and Prime ground chuck
Price: $7.50 for 8-oz Oh Boy Burger, $3.25 for onion rings
Atmosphere: Haute barn with open kitchen, exposed lightbulbs, loud Michael Jackson and friendly counter service
Licensed: Pending
Minutes to order: 13
Served on: Square wooden plate
Burger: Squirtingly juicy, as tender as the finest filet mignon, well-timed on grill and nestled with picture-perfect garnishes into soft, eggy Ace Bakery sesame bun — only a missing dash of salt keeps this burger from perfection
Onion rings: Frozen McCain Beefeater thick-cut rings emerge from deep fryer blessedly greaseless and fantastically crisp, with melting sweet Spanish onions inside
Signature burger: Oh Boy Classic, $7.50, is a basic burger with roasted garlic mayo
Overall score (out of 4): 3.5

Personally, I’m not sure how Oh Boy Burgers can even qualify for this ranking since its been open for just a little over a month, but I digress.  A quick look at the food enthusiasts at Chowhound have mixed reviews of Oh Boy Burgers and are consistently benchmarking any Toronto burger to Craft Burger, which has been getting rave reviews all year long.

Craft Burger provides quite an extensive menu

It’s not only the burgers themselves that has separated Craft Burger from the rest, but it’s created a natural “local burger joint” type feel, which is reinforced by getting their organic beef from The Healthy Butcher.

With affordable gourmet burger joints being relatively a new thing in Toronto it will be interesting to see which ones will stick around in a year from now.

As an aside, if you feel that the best burgers are the ones made at home, take a look at Mark McEwan’s recipe of his Bymark Burger and also check out Hubert Kellers video below on how to make the perfect burger at home.