HEY MILLYGIRL, Matthew Sullivan is moving into your neighbourhood

[Googs]

The Malena/L'Unita chef is setting up shop at 980 Queen E at Carlaw.
http://www.chefdb.com/pl/27789/Skin-and-Bones-Toronto

I'm going to guess this is very good news for the rest of Leslieville too. Watch this space for details:
https://twitter.com/GastroMatthew

[kwass]

Apparently Matthew Sullivan is out @ Skin and Bones:

http://www.postcity.com/Eat-Shop-Do/E...

[Googs]

S&B totally blew my hot streak with calling winners before they open. Bah!

[Googs]

You never know when one of your neighbours just might be a nationally published critic.
http://www.theglobeandmail.com/life/food-and-wine/restaurant-reviews/why-leslievilles-skin-bones-ought-to-be-better/article8409138/

And from the other side of Yonge St:
http://www.thestar.com/life/food_wine...

[Googs]

http://www.dine.to/profile_features.p...

[Googs]

After 3 nights of soft opening, they open for real tonight. Enjoy!

[millygirl]

Yes, I saw some of the tweets. Did you go yet?

[Googs]

No Ms M, it means that other thing I like to do. I have my table booked so now y'all can have at 'er. I do hope you like it. Reservations here and it sounds like you might need them:
http://www.opentable.com/skin-and-bones?rid=96193

More insight here:
http://www.postcity.com/Eat-Shop-Do/E...

[brushfire]

going next week! can't wait to try. anyone been and can share their experience?

[Googs]

It's probably too early for any hound to weigh in. Even I think I'm going too early to give them a fair chance. I just really wanna see what they're doing with the space, the wine pairings, the service, and of course the food. Really all I'm looking for is an overall good time. Perfection takes time for every player to work as one team. I can be patient about that.

There's this:
http://www.yelp.ca/biz/skin-bones-wine-bar-toronto

And various opinions here:
https://twitter.com/skinandbonesTO

[gembellina]

I went last night and thought it was great. They seem pretty together so I don't think it's unfair to comment now. It's an unusual space which I think will work better once it's busier. Service was friendly and attentive, but possibly with a slight edge of nervousness which I'm sure will fade because they did everything right. Waiter was very helpful and knowledgeable about wine pairings. Food was very good but as I've had a cold recently I won't voice any criticisms of flavours until I can try it again with switched-on taste buds! It was all very very rich so I hope they might think about putting some sharper, fresher dishes on the menu in future. Even the vegetable side dish had lardo! Stand-outs were the rabbit orrecchiette special and the sticky toffee dessert.

[Googs]

As much as it pains me to do so, I feel obligated to share this. Hoarding just isn't my style. Look! You can book reservations. No sleeping bag required. Just leave one table for Beau and I.
http://www.opentable.com/rest_profile...

[brushfire]

!!
This is amazing.

[Googs]

Should have posted the restaurant's, not the chef's personal Twitter link. Please Tweet responsibly.
https://twitter.com/skinandbonesTO

[estufarian]

He's also cooking a special dinner in Niagara at Southbrook Vineyards (can't find a link - so had to paste details).

Join Chef Matt Sullivan and local food ambassador/accomplished author Lynn Ogryzlo as they walk you through a seasonally inspired menu whilst honouring the dedication of the local purveyors responsible for the menu’s bountiful ingredients. Each course will be complemented with carefully selected Southbrook Wines, to which our Vineyard Manager Scott Jones will share their unique stories from vine to wine.

Saturday, October 20th
Sparkling Reception - 6:30pm
Dinner - 7:00pm

Red Fife Sourdough - Sashimi of Silver Bass - Pickled Quail Egg

Roasted Butternut Squash Gnocchi - Braised Rabbit - Wild Mushroom

Beef Heart Tartare - Monforte Toscano - Pickles - Milk Bread

Slow Roasted Pork Neck - Beets - Carrots - Cheesy Grits

Lamb Shank Cannelloni - Lamb Loin - Celery Root

Apples - Bread and Butter Pudding - Pecorino Fresco

Monforte Water Buffalo and Forty Creek Milkshake

Menu with wine pairings: $140.00/person + tax

To book, email our Events Leader, Michele - [e-mail]

**** $15.00 proceeds from every ticket sale going to support the Ontario Table local food efforts

[Googs]

http://www.southbrook.com/upcoming_ev...

[estufarian]

Thanks - it wasn't up yesterday when I checked that page - showed zero upcoming events!

[Baelsette]

This is HUGE in my world. I was in the Annex for years before moving to the east end. L'unita is one of my favourite restaurants. Have been many times and and have always had great food, great service and loved the atmosphere. Very very exciting, thanks for sharing!!

[Googs]

I told my boss I didn't wanna move to Leslieville. I might have to rethink that.

[millygirl]

Hey Googs, thanks for the heads up!! Sounds very interesting and look forward to checking it out in November.

We went to L'Unita only once and it was before Chef Sullivan so I'm not familar with his food but your excitement has me excited LOL.

Boy Leslieville is becoming quite the mecca. I just hope it's better than say, The Eastender. We ate brunch there a few weeks ago and to say it was underwhelming is being kind.

[brushfire]

i can't wait!

[Googs]

Considering who he's partnering with, I doubt quality would be allowed to be less than perfect. And this shot, wow, looking at this shot and reading the prep makes me wanna grab my sleeping bag and camp out for a table. Dill and coffee cured... Swoon!
https://twitter.com/i/#!/GastroMatthe...

[millygirl]

Who's he partnering with?

[Googs]

Ah Ms. Girl, I always forget you're not fond of links. Rather than rewrite it, how about a copy & paste on Daniel Clarke? Combining creative talent with business skills under one tent. The restaurant industry's finally catching up to the music industry circa 1979.

2012 - Present Skin and Bones, Owner/Operator
2010 - 2012 Enoteca Sociale, Co-owner/Partner
2009 - 2012 Pizzeria Libretto, Manager
2007 - 2008 Jacobs & Co. Steakhouse; General Manager, Assistant Manager

[millygirl]

LOL

Hey wait a minute. I love links!! Honest I do. I just haven't bothered to figure out how to attach them to Chow, that's all!! I swear!!! And for some reason I missed this the first time yesterday. Not a good day, fighting the flu.

BUT much better today, and I see now the story....very exciting indeed Googs. I will look forward to more opening news as we get closer. Trying to figure out which storefront they've taken over.

[Googs]

Well no wonder. I'm home with the same deal. I'll be posting the question, "Who's serving turkey with all the trimmings?" later since I had to miss out this year.

They've taken over the Carquest Auto Parts which, in restaurant terms, is a huge space. Looks like you'll be getting a place designed from the ground up to be that particular restaurant. Now I'm super-jealous.

Before:
http://goo.gl/maps/cHAAz

The bones of the interior:
https://twitter.com/skinandbonesTO/st...

After:
???

[millygirl]

Too funny. Everytime I drove by that space I thought to myself that it would make a great spot for a restaurant. This is very exciting indeed.

Hard to imagine though that they will be ready for November, no??

Anyways, hope you feel better fast Googs. I guess it's that time of year.

[Googs]

Your plan is only as good as your suppliers. Let's hope they hired well. By looking at just a photo, I'd say a Nov 1 opening is completely do-able. The rest is up to the contractors and licensors.

[JennaBean]

I actually looked at this space for a resto. We just didn't have the kind of capital we thought was required to do this kind of a reno. I can't wait to see what they do with it!