Best Toronto restaurants to celebrate women chefs
In honour of International Women’s Day on Tuesday March 8, 2016. this week’s Best Of is a celebration of some of Toronto’s best women chefs.
FIGO
295 Adelaide St W, Toronto ON M5V 0L4Chef Anna Chen has worked over the last decade with Susur, Buca Yorkville and Scaramouche here in Toronto and then with Angela Harnett at Zucca, and Murano in the UK. Focused and detail oriented, she strives for simplicity, for the food not to hide behind ingredients. "It’s really tricky, but it’s the forefront of the kind of food I'm trying to do here." The food is simple, but with genius touches, thanks to Chen’s deft skills.
Bar Begonia
252 Dupont St, Toronto ON M5R 1V7If you have just one of Chef Trista Sheen’s dishes at Bar Begonia, have the Boeuf Bourguignon ($16). The formerl exec chef of Crush Wine Bar, and Top Chef Canada Season 2 contestant does it with The Butcher Shoppe’s chuck that’s cubed and brined for 48 hours andthen seared in a French cast iron pan, along with mushrooms, veal stock, thyme, red wine, and caramelized onions. Served with a single fingerling potato and basil pistou, it is a fabulous winter dish. And those gaufrettes that come with the Steak Tartare ($13)? Insanely addictive perfection.
The Caledonian
856 College St, Toronto ON M6H 1A2Chef Sara Phillips has the amazing task of creating authentic Scottish fare such as Haggis, Neeps and Tatties ($16 – that’s lamb, oats and spices, mashed turnips and mashed potatoes for those new to the cuisine) and House Made Scottish Steak Pie ($14) with tender, hand-cut top sirloin, stout and root vegetables under golden puff pastry. You’ll be singing the lyrics to "Loch Lomond" and "I Belong to Glasglow" in no time.
Scaramouche Restaurant Pasta Bar & Grill
1 Benvenuto Pl, Toronto ON M4V 2L1Chef Carolyn Reid has been at Scaramouche for over 20 years. She transforms simple ingredients into captivating, memorable meals. Just look at what went into this one dish: Pacific White Sturgeon ($45) - Lightly smoked and roasted. Herb spaetzle, roasted beets, pickled apple, black trumpet mushrooms and spinach. Horseradish white wine sauce, red wine jus and gremolata. If you’ve never been, go now; and if it’s been awhile, it’s time to go back.
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