It’s lively once again here in Yorkville with locals and visitors taking in bustling and vibrant neighbourhood. Thank goodness. After a few years of construction things seem to be coming along with busy restaurants, and galleries, and yes, shops.

Sofia, that is ever so slightly tucked away from the Ferrari lined street, is an escape. At first glance, it’s a quaint nook with an inviting terrace. Stumbling on Sofia reminds us of wandering through the lane ways in Italy and discovering wonderful restaurants hidden away from the bustle of busy sidewalks. White table cloths and palm leaves gently swaying in the summer’s breeze but saunter through the terrace  and enter into a the main dining room full of energy. Walls are spotted with contemporary artwork by some of the most well-known artists today including Banksy, Mr. Brainwash, Russell Young, Rubem Robierb and many more thanks to the adjacent new Taglialatella Galleries — by the way, you’ll want to add on an extra few minutes before your meal to check it out.

Business lunches, date night, ladies night out, and family gatherings, the space lends itself to accommodate what the city desires. No surprise that seasoned restauranteur Charles Khabouth has made this latest move into the area. Right time, right place. We wouldn’t be surprised if it becomes hot spot during TIFF for it’s tucked away locale. By the way,  there’s a hidden-from-paparazzi-eyes back patio has two access points.

Sofia serves up seasonal Italian dishes. Executive Chef Christine Mast (Canoe, Colborne Lane) brings southern Italian flavours to the area. Menu includes antipasti, house-made pasta, seafood and other main dishes with her personal touch and expertise. Lunch time also offers up delicious pizzas and paninis that we would return for should we find ourselves in the area and looking for better than grab and go options.

We had a chance to chat with Executive Chef Christine Mast about Sofia…

Your Italian heritage is reflected in the dishes offered on the menu, tell us how you decided to go that direction?

Ingredients used at Sofia, like the calabrian cracked olives, calabrian chilis soaked in oil, pomodoro sauce and bitter greens such as dandelions, are very reflective of my heritage and grandmother’s cooking. I think that when food or a recipe comes from a place of memory, it naturally reflects onto the plate. Other menu items and ingredients are inspired by regions in Italy and the simplicity of their cooking methods. Highlighting fresh and beautiful ingredients and not tampering with them too much is key.

We immediately noticed the flavourful olive oil that is presented with the warmed foccaccia and instantly knew that details were important here. What other details do you hope people will take notice of?

The details are very important here. We took a lot of time pre-opening to sourcing the ingredients that would help shape our menu. Every ingredient has been sourced with intention, such as specific olive oils with specific flavour profiles for certain dishes. I really hope that people take notice of the details that are not exactly obvious. That they notice that sometimes too much detail or embellishments can over power or distract from the beauty of ingredients on their own. I hope our guests will appreciate that we aim to serve the dishes and ingredients as nature intended it to be.

We know you are an expert butcher from your previous position, how have you carried that through here at Sofia?

Having a butchery background has absolutely shaped the way that we cook at Sofia and not just with the meat on the menu. A big part of butchery is to utilize every piece of meat to its full potential, which is something we strive to do with ingredients on the menu to minimize waste.

As for the meat itself, we source locally raised meats and try to support smaller farms that raise their animals to a very high standard. We also try to bring in whole pieces and do a lot of the cutting and aging ourselves.

There’s a fun and lively contemporary art vibe here, did that have any influence on the menu?

Absolutely. I like to think that we’ve approached the menu in a fresh and fun way. Elegant in presentation and playful with its ingredients while still respecting the traditions of classic Italian cooking.

And now being in Yorkville, have you noticed anything different from the Bay Street crowd?

There is a difference in the crowd for sure. While working on the 54th floor of the TD tower, the crowd was very mixed. It was a nice mix of special occasion diners, business diners, tourists and foodies. As a new restaurant we are still working towards building a varied crowd like this.

What is the most exciting for you about this new chapter in your incredible career?

One of the most exciting things about this new chapter are the food possibilities that we are working towards. We are constantly evolving and making the food better everyday, trying new ingredients and sourcing new product and showcasing them in fun ways on the menu. The possibilities are endless.

I am also grateful to be in this leadership position and have the opportunity to mentor young chefs, both male and female.

Curious, what’s your favourite Italian dish of all time?

I don’t really have one favourite dish. My favourite things to eat would be things that my Nonna would make. Fried pumpkin flowers this time of year, Romano beans braised with dandelion, fresh tomatoes from the garden drowned in olive oil with basil and crusty Italian bread. I still cook this way for myself. Very simple with just a couple of ingredients.

Sofia Restaurant and Bar is located at 99 Yorkville Avenue.

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We had a chance to interview Young as he prepares for his visit to our city for the official opening event for Taglialatella Galleries.

Can we discuss the term “paparazzi”? We know that you’re not, but tell us what it means to you.

Some of my favorite images were taken by the Paparazzi, I love the spontaneity rawness and unexpected moment that are captured.

We’ve read that you had interest in the thought of “The American Dream” what did that mean when you first launched your career vs. what it means to you  today?

My fascination for the American Dream has remained constant. I explore American counter culture, and the explosive narrative that encapsulates all we had hoped America had to offer, I’m obsessed by Marilyn, Bardot, Kate Moss and the fragile nature of celebrity, I move between fame and shame. I ask my audience a question, am I showing you the souring of the American Dream or am I giving you a glimpse at the next brittle chapter of America and my life long obsession with American culture and counter culture.

You’ve had the opportunity to photograph many celebrities…can you share an unforgettable moment?

Every second I spent in the company of Morrissey a bona fide genius, it probably meant nothing to Morrissey but it meant everything to me.

You’ve been called one of the most important and famous photographer of our time. Thoughts?

“Fame, fame, fatal fame.” the Smiths.

Diamond dust is incorporated into your work. What’s the process?

It’s a secret, but Tinkerbell is on my payroll.

If you’re shooting just for you, and not for money/work/fame, what would you be photographing?

I stopped photographing as career in 2000. Ever since I first came to America as a teenager in the late 1970’s I’ve taken often perilous journeys to discover the underbelly of America, the fragility of youth, the vast emptiness of the American West and the brittle energy of America’s cities.

Your work will be shown at the new Taglialatella Galleries in Toronto, what would you want visitors to the gallery know about you?

Taglialatella Gallery in New York, Palm Beach and Paris have represented me for over a decade, it’s founders Dom and Sally Taglialatella have offered me as an artist tremendous support encouragement and  guidance. Vistors to Taglialatella Galleries in Toronto should know that my diamond dust paintings should be seen in person, photographs do not capture one percent of their magic.

Have you visited  Toronto before?

I never been to Toronto, this Thursday will be the first time, I hear it’s a wonderful city.

Taglialatella Galleries is located at 99 Yorkville Avenue, Toronto. This is the fourth opening for the internationally acclaimed gallery for modern and contemporary arts with locations in New York, Palm Beach and Paris. The most recent Toronto gallery is a partnership with Charles Khabouth and Daniel Soberano of Ink Entertainment.

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Akira Back‘s namesake restaurant is situated at the new BISHA Hotel & Residences in  Toronto’s  entertainment district. With its own separate entrance, you get that feeling of being somewhere else. Vegas comes to mind with the modern blend of Japanese minimalism and luxury. It’s opulence in an understated way with the exception of the gilded stairway entrance.

Born in Korea and raised in Aspen, Colorado, Chef Akira Back is known for his fun sense of adventure and focus on creativity. He became the youngest Executive Chef for Nobu Matsuhisa before opening his own restaurants. Today, Chef Back is well-known for his restaurants globally including Yellowtail Japanese Restaurant & Lounge at Bellagio (Las Vegas), Kumi Japanese Restaurant & Bar at Mandalay Bay (Las Vegas),  his namesake restaurants are in Singapore, New Delhi and Jakarta. He also has AB Steak in Jakarta and ABar in Singapore and Bangkok. DOSA is one of the top fine dining restaurants in Seoul, South Korea. Now he’s adding Toronto to his roster as well as scheduled openings in Bangkok, Dubai, Vietnam, Dallas and San Diego in the next year.

“Akira is a real rising star in the culinary world,” said Hanif Harji, CEO, ICONINK. “When Charles and I looked at the landscape of the market here in Toronto, we really felt there was a gap in that hip Japanese market. I’ve known Akira for years and I’m a big fan of his. I introduced Charles to the idea of bringing this chef who’s just about to take that next step in his career so went to Vegas and ate his food and loved it. We get along very well as we speak the same language that’s focused on quality, service and design.”

And timing is everything. On November 8 (2017), Chef Back was awarded one Michelin Star for his innovative restaurant DOSA in Seoul, South Korea.  That restaurant only opened in the spring of 2016 so you can just imagine the excitement on our city streets once the word gets around!  And that’s not all! Throughout his career, he’s been awarded the title of “Rising Star” by Restaurant Hospitality (2008) and has hosted several prestigious James Beard House dinners between 2008 to 2014. He’s been named “Best Chef in Las Vegas” by Las Vegas Weekly and has participated in some of the world’s most prominent culinary events.

But aside from his obvious culinary talents, Chef Back is warm (like a friend you can hang out at the bar) and hospitable and passionate about the details. With focus as sharp as any knife, he’s wants everyone to have an all encompassing experience. Right down to the wooden chopsticks. His hope is that visitors to this restaurant, like his others, will discover something different in these little details. “I want people to experience everything for themselves and we aim to be not just the best Japanese restaurant, but the best restaurant.

As Akira Back was in town getting ready for the Toronto opening, we had a chance to chat to find out more and get a sneak peek at the menu!

So, why Toronto?

AK: Why not? I love Toronto and it’s a perfect fit. The food scene keeps going and it’s big city, but not a really big city. I feel like people here enjoy the city lifestyle and I like that. It’s a very exciting new restaurant opening for me.

You’ve been several times to our city, what do you do when you’re here?

Yes, I’ve been several times and of course, I’ve eaten at many of the restaurants at all different levels here to see the landscape here. Just don’t ask me to tell you where because I can’t remember there’s so many! People just take me and I go! I also wanted to see what the Toronto palate is like. Everything I tried here, I like. It’s my taste, so that gave me confidence. Canada has always been a dream. I’ve always wanted to open a restaurant here. So, when I met the right partner — it was the right timing.

Why in a hotel instead of a freestanding restaurant?

When I met Charles and Hanif, I really like their style. We are a lifestyle brand, we like to have fun, we’re still young, we like to party but we’re also very serious when we start cooking and about the business side. A lot of my restaurants are located inside hotels but they still stand out on their own. But partnering locally makes sense. They know the market better than anyone else.

Pleeeease tell us your Tuna & Mushroom Pizza will be on the menu here in Toronto?

Absolutely! Our signature dishes will be here. What we’re trying to do is – if you love the food here and you happen to travel to India or Korea or somewhere else we have a restaurant I want you to be able to experience the same thing- what you love. Signature dishes I won’t change too much but I will add something special to the menu once in a while. I like to add stuff but I don’t like taking things out. At the end of the day, like hamburger and fries, you can never take certain items off a menu. People love this Tuna Pizza!

We heard you were a professional snowboarder?

Yes, I still snowboard!  The X Games came up and I did it really for fun. I wanted to be cool. But when I was young, I was actually suppose to go to Japan to play baseball but my father decided we would move to the US so we would have better education. We moved from Korea to Aspen when I was 14. I didn’t speak any english and it was very tough at that age. But you’d see these cool kids and I wanted to be like them. I followed them around and saw them skateboard and snowboard. That’s how I started snowboarding.

Your mom actually did the artwork for some of your serving dishes?

Oh yes, she doesn’t say much about it. She’s very quiet about it but I know she’s happy to see we did this. My parents still live in Colorado but comes to Vegas too. They’re very chill and fun. And they are my number one critics.

What’s your comfort food?

Mom’s food! Always. People always ask me ‘if you die, what would be your last meal?’ Of course, it has to be mom’s food, come on man! But my mom, once in a while she throws in a surprise, it’s still good.

How would you describe your food?

Sexy good!

AKIRA BACK TORONTO is located at the newly opened Bisha Hotel & Residences at 80 Blue Jays Way. Opening December 7, 2017. Dinner only.

Visit their website for more info.

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