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Jul 9, 2011 06:20 AM

Top Chef Canada - Which Toronto restaurants would make the cut?

Enduring the judging on this show was a little like watching little boys pull the wings off flies. I wonder which Toronto restaurants would consistently win the approval of TCC's judges' table?

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  1. None. because they are there to find flaws to make "Good TV"... I doubt even McEwans food would make the cut from him if it was a blind judging... but it would be fun to watch...

    1. Restaurants or chefs?

      If restaurants and based on just the quality of food coming out of their kitchen....None!

      If consider just the skills of the chefs....may be a half dozen...? David Lee, Keith Frogett, McEwan, Lorenzo Losetto, Lynn Crawford, Claudio Aprile, Anthony Walsh....and Susur Lee if he is in town?!

      5 Replies
      1. re: Charles Yu

        Based on the reviews of Ruby Watchco, I would say Lynn mayget slapped for over salting, and having boring dishes (if based on food served in tehir current restaurant). I think David Lee would do fine as would Susur (since he did so well on the US Top Chef Masters). Claudio & Lorenzo should do well as well as their food is quite intricate.

        I think that Keith & Anthony are consistient but never blow away people with creativity which is needed in a competition. As far as McEwan... I actually wonder how much time he actually spends behind the stoves these days with all the projects he has going on.. and again he never really has struck me as uber creative.

        601 King St W, Toronto, ON M5V1M5, CA

        Ruby Watchco
        730 Queen St E, Toronto, ON , CA

        1. re: Charles Yu

          Notable absences: Didier Leroy, Jamie Kennedy, Scott Vivian, Kaji, van Gameren, Tamaru, etc., etc...

          Another question to consider is the Top Chef bias toward so called Western food. Given Toronto's wealth of various ethnic foods, shouldn't some of our top non-Western chefs be considered too?

          Jamie Kennedy
          9 Church St, Toronto, ON M5E1M2, CA

          1. re: sloweater

            Susur did very well in Top Chef Masters in the US with his Ethnic food... I think Kaji would kick ass, especially since he also has a personality that is also outgoing and fun. Someone like Thuet would probably do well as some of his food is quite nuts (Beaver Salami) but since he takes crazy chances he also would have some misses that a safer chef would not have. Maybe they will be a Top Chef Masters Canada in our future...

            1. re: RogerDoger

              I would love a Top Chef Masters! Thanks for adding Thuet to the list; he fell off the radar for me.

              Perhaps Charles can add some of the top Chinese chefs, given his knowledge and experience.

              609 King St W, Toronto, ON M5V1M5, CA

              1. re: RogerDoger

                I beg to differ about Kaji. FYI, all the 'cooked food' in his establishment are handled by another Japanese chef in the kitchen. According to Kaji San, this individual has over 2000 recipes under his belt!! ( quite a few are 'French' recipes as well ). Therefore, in a competition like Top Chef, I doubt one can survive based on only great 'uncook' food skill.
                Interesting no body mentioned 'Chris McDonald' of Cava. When he was at the helm of Avalon, he was pretty damn good!
                When she was executive chef at Truffles and the NYC Fourseasons, Lynn Crawford's cooking was pretty amazing! May be one day she'll move back into the field of creative fine dining rather than her current 'canteen' style cooking?! Same with David Lee too. Sure miss his tasting menu at the 'old Splendido'!!

          2. Sorry but isn't this yet another "what's your fave resto in TO" thread?

            4 Replies
            1. re: Kagemusha

              Well! Yes and No?!! For example, I didn't like Ruby watch Co but I love Lynn Crawford as a chef, especially her earlier days at the Fourseasons. Same with David Lee. His tasting menu creation at the old Splendido was amazing, but now, we can only enjoy 'tapas' style a la carte offerings in Nota Bene.

              1. re: Charles Yu

                The key word is "was." Frankly, Charles, I'm way more interested in YOUR detailed reviews than anything McEwan and the other TCC meat puppets have to say.

                1. re: Kagemusha

                  Wow! Thats some compliments! Thank you, you're so kind!
                  ( Unfortunately, not all of my reviews were accepted in a friendly manner!! )

                  1. re: Charles Yu

                    Call 'em the way you see 'em, Charles. Chowhound isn't about links to published reviews; instead, it should be about what we think and can share on places we've experienced firsthand.Thanks!