HEY MILLYGIRL, Matthew Sullivan is moving into your neighbourhood
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.
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
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.
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.
The bones of the interior:
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 - email@example.com
**** $15.00 proceeds from every ticket sale going to support the Ontario Table local food efforts