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Hey gang,

I noticed a sign up across the street from Pusateri's, it read Locavore. Anyone know anything? I didn't have time to check it out, but looks to be maybe a resto or new food shop.


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    1. re: Edith S

      Avenue rd. They mentioned on the sign that they are going to be featured on an upcoming Restaurant Makeover.

      1. re: Kasumeat

        I imagine its a restaurant, since it will be on restaurant makeover. Maybe something relating to eating local?

        1. re: ddelicious

          After speaking with the owner, she tells me that it will air on November 27. Enjoy.

    2. The show actually airs on November 24th!

      1. Just tried brunch there yesterday. First thing I noticed was that they'd dropped their prices since opening, with most brunch items averaging $9 down from $13 or so.

        Our party of three was all so enticed by the eggs Locavore that we didn't order anything else: a poached egg with tarragon hollandaise, generously flecked with smoked ham hock, served on top of a biscuit. Delicious. Sided with herbed potatoes and a tasty-but-oversalted salad. Great value at $10, especially for the area. Other brunch items include typical fare such as pancakes, french toast, a full English breakfast, and traditional sides.

        The chef and owner came out to talk to us, and seemed very concerned about our thoughts. Always a good sign.

        Going to be trying dinner there soon. Here's the dinner menu, which they said will be changing often: [url]http://rapidshare.com/files/166960578...

        This place has tons of potential, I hope they start getting more business and that other hounds have as good an experience as ours was!

        1 Reply
        1. re: Kasumeat

          What kind of link is that, Kasumeat? It's not direct to the restaurant site.

        2. Who did they get as their chef? The Restaurant Makeover episode did not inspire much confidence in the owners, nor did it give any indication that they know anything about local, seasonal food. And they had yet to hire a chef.

          Are they just trying to cash in on using the "word of the year," or are they serious about serving sustainable local food? (I've not been able to download the menu that's been posted.)

          16 Replies
          1. re: Tatai

            Chef is Matt Cowan, who previously worked at Coca and several other places: http://www.chefdb.com/nm/7796

            I can't remember where I saw it now, but I read a feature about the restaurant somewhere or other online, and he seemed pretty serious and informed about the local & seasonal thing.

            I missed the RM episode the other night, but it's on again tonight, so I'll probably watch it.

              1. re: zoohort2

                just checking - anyone had dinner there?

                how was it?

                1. re: yummyumm

                  Our party of four ate there last night at 20:00. We had reservations, which was a good thing because they were very busy, even on a snowy night. My partner and I arrived a little late, and there was already a nice plate of olives, mushrooms and almonds in warmed olive oil on the table. Big pieces of cut-up foccaccia helped to soak up the herbed oil. I had a nice, lemony Caesar with double-smoked bacon and caramelized onions to start. Others at the table had caponata (served in a tiny Mason jar) and fior di latte baked in a half lemon. My main was the pork brochette rolled around an herb filling accompanied by apple butter. The tender meat and thick layer of fat was delicious. Sides are extra, but I only tasted the rapini. None of us had room for dessert, but there wasn't anything I would have wanted. The only choices were apple crumble, cheese plate, carrot cake and one other item which I forgot. Total, with a bottle of wine, tax and tip, was $200.

                  1. re: gnuf

                    And.....how was it? The food I mean? Good, bad? Worth returning for? Did you enjoy the meal?

                    1. re: gnuf

                      so were the olives, almonds, olive oil and lemon locally grown? or is imported stuff allowed as long as they're organic.

                      1. re: JamieK

                        Yeah.....what's with the olives and almonds?!?!? Even if they are organic, "organic" is not interchangable with "local"!

                        1. re: jeffs101

                          I think the general consensus is that the name is a misnomer at best, and that the focus is not on local food.

                          1. re: tjr

                            Ive have eaten there before Nothing much to write home about Other than the dining room is very comfy, Food not so much. I agree with you tjr If they are calling themselves local they shouldn't have Almonds, olives and lemons. Looking at their menu either is alot of other things eg. Eggplant. My advice to you who havent been there Save the $200!

                            1. re: foodydude

                              While I haven't been to Locavore restaurant (I actually cringe at the word "locavore"), I consider myself someone who is an advocate for eating local. Unless one adheres to the (what I consider) ridiculousness of the strict 100-mile diet, there's no reason to give up eating almonds, olives, lemons and other citrus fruits, spices, coffee, chocolate, bananas, etc., etc., etc.

                              I don't recall Locavore restaurant ever having emphatically stated that they are following any sort of 100-mile diet. They don't even seem to have set up a website yet! Did they jump on the local bandwagon because they thought it would be a way to attract customers? Judging by the nauseating Restaurant Makeover episode that preceded their opening, I'm pretty sure they did. But to crucify them for having almonds, olives and lemons on their menu is totally ridiculous.

                              1. re: Tatai

                                I am also a big supporter of eating locally when possible but have no real issue with eating imported things that don't grow here such as sugar, coffee, etc. However, if a restaurant is calling itself 'Locavore' it seems to imply that they are trying to adhere to local sources. If they really are 'locavores' (I word I dislike as well) why not try to find alternatives to some of the blatantly imported items such as olives? As an example, I was at JKWB not too long ago and had some great dips with flatbreads made with local celery root, parsnips, leeks, etc. We also grow walnuts in Ontario - why not a dish of spiced local nuts instead of almonds? I agree that Locavore is just trying to cash in on a trendy buzzword. It's very irritating, especially since there are places in the city that are trying to do their best with local products when possible.

                                1. re: Tatai

                                  You're right they don't have a website but their name declares their philosophy regarding local ingredients, does it not? I wouldn't call it a crucifixion. Just a simple question -- how does a locavore manifesto justify almonds, olives and lemons?

                                  Also, does locavore = 100-mile diet? Different concepts, albeit similar in intent.

                                  1. re: JamieK

                                    In order to pique my interest enough to try it out, I'd want to see a menu on which the major ingredients, such as fruits and vegetables, meats, poultry and fish are locally grown/raised/fished AND which contains a listing of farmers/ranchers/fishers, as well.

                                    You're right, the name the owners latched onto would suggest something more akin to 100-mile-radius food sourcing. And, rereading gnuf's post and seeing rapini and eggplant on the menu is proof enough that they're importing at least some of their vegetables from the U.S. or beyond; neither of these is locally grown (or stored) at this time of year.

                                    1. re: Tatai

                                      We too think they are trying to ride the trend via name alone ....cuz it sure aint reflected in what we ate.

                                      The food was good (of the group I recall our table ordered salads, bruschetta, soup, fish, pasta and cant recal what the meat was...the sight of it usually scares me)

                                      My thoughts are that if you name yourself something that implies such a particular way of cooking/eating - you should have to provide an offering that truly supports it (waiter told us it was 50% local). I recall menu at JK having a fair bit of local...many places go as far as 30-40% - so I expected so much more than this.

                                      What next - Japanese resto's with no sushi? Bars with no booze?

                                      1. re: yummyumm

                                        more Japanese restaurants w/ no sushi in Toronto would be my dream. I've said this many a times....

                                        ramen-ya, yakitori-ya, nabe, izakaya, etc, etc....