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Deep Dish: The Latest Restaurant News

Venerable Paris brasserie Au Pied de Cochon has opened in Miami's South Beach area. Like its Paris parent, the South Beach location serves a full roster of brasserie classics and operates 24 hours a day, seven days a week.


Au Pied de Cochon, Miami.

Au Pied de Cochon, Miami.

Venerable Paris brasserie Au Pied de Cochon has opened in Miami’s South Beach area. Like its Paris parent, the South Beach location serves a full roster of brasserie classics and operates 24 hours a day, seven days a week.

Locations also operate in Atlanta and Mexico City.

In downtown Toronto, Queen & Beaver Public House gastro-pub has opened in the Elm St. space formerly occupied by Il Fornello.

Owned by Crush Wine Bar head honcho Jamieson Kerr, Queen & Beaver serves pub grub – steak pies, beef curry, fish and chips, braised duck legs, marrow-enriched burger and the like.

Behind the stoves is Andrew Carter, formerly of Le Paradis.

Also in Toronto, Mexican cantina Milagro has opened a second location, at 3187 Yonge St., north of Lawrence Ave. The menu features such trad-Mexican offerings as enchiladas, soft tacos, pulled pork and variations on ceviche.

An authentic, Irish-style pub, Ceili Cottage, has launched in Toronto’s east-end Beach neighborhood. An outdoor patio is augmented by a room done up in a stripped-down, rustic-cottage look. On the menu are homey items like house-smoked salmon, weekly meat roasts and raw oysters. The eatery is operated by Patrick McMurray, owner of Starfish restaurant, in the city’s downtown core.

On the West Coast, The EdGe restaurant has opened in Sooke, B.C., 45 minutes west of Victoria. Owned and operated by Edward Tuson, former executive chef of Sooke Harbour House, The EdGe puts forth such dishes as curried cauliflower soup with green olives; pulled pork; and creamy linguine with braised lamb, peas and mushrooms.

In Vancouver, Anthony Sedlak, host of the Food Network show The Main, will be executive chef at Corner Suite Bistro De Luxe, set to debut in early August. Sedlak’s menu will offer simple preparations influenced by, but not limited to, a French style.



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