Longtime fans will notice an evolution that feels warm, natural and intentional. There’s a broader range of land and sea offerings, all while staying true to Antler’s deep-rooted commitment to wild and foraged ingredients. The menu continues to celebrate Canada’s diverse culinary landscape from coast to coast to coast while naturally weaving in inspiration from global techniques and flavour profiles as a reflection of the country’s multicultural fabric.

Founded in 2015 by Chef Michael Hunter (also known as Hunter Chef) and his business and creative partner Jody Shapiro, Antler has remained grounded in its original philosophy: to ethically and seasonally source ingredients from the land and waters around us.

To reflect on just how far they’ve evolved? “When we first opened Antler, we really doubled down on the game theme. People here knew Michael as ‘The Hunter Chef’, so we didn’t hide the hunting aspect,” said Shapiro. They were bold and brave to have a menu that consisted of bison, wild boar, venison, duck and things on the menu that were not commonly found elsewhere. In fact, Shapiro had mentioned that they were even a bit scared, so they added a chicken dish to the menu. “The best thing that could have happened, happened. After about three months, we took it off the menu because nobody was ordering it. That’s a real testament to Toronto’s culinary community. The game theme really worked for us.”

Antler became a destination for food lovers not just within our city but also from across Canada, Europe and the US. Part of their mission is to educate people on where their food actually comes from.  “It’s more than just meat on a plate,” said Shapiro. “There’s a much bigger story to experience. We’ve travelled a lot, and we’ve experienced a lot of things. We want to bring that all back here.”

“Antler has been a really fun, amazing project. We are both really creative people, passionate about food, Canada, and being Canadian. After 10 years, we really wanted to reintroduce Antler and talk about what we’re passionate about. Wild food and game meat but also seafood. I love fish and fishing, and we have so much to be thankful for in Canada. Wth three coasts and the Great Lakes, we have so much here that’s beautiful, to focus on and celebrate,” said Chef Hunter.

Their enthusiasm in foraging in the wild extends to include their team as well. It’s not uncommon for Hunter and Shapiro to take the kitchen staff out in wild to explore nature and learn about the terroir. They forage morels, mushrooms, wild leeks, and tap maple trees.

Today, their vision continues to shine through a distinctly Canadian, modern cuisine. Whole-animal butchery and seasonal foraging remain at the heart of the kitchen, now complemented by an expanded selection of seafood and vegetable-forward dishes. The result is a menu that feels both familiar and quietly exciting, honouring longtime favourites while making room for new discoveries.

Among the standout additions, the Smoked Swordfish Carpaccio offers a bright, balanced start, with a lemony vinaigrette, Granny Smith mustard, and pistachio crumble. The Alberta Bison Tomahawk is bold and deeply satisfying, paired with buttermilk corn-dredged onion rings. Meanwhile, the Stuffed Ontario Rainbow Trout is served whole with charred eggplant, tomato, carrot, sage, and smoked pickerel crème fraîche. It’s the restaurant’s thoughtful approach to regional ingredients that deserves accolades.

And then there are the dishes that guests return for time and time again. The Wild Boar Cavatelli remains a signature: fresh pasta tossed in a rich, house-made ragù of braised wild boar, tomato, and parmesan. It’s a dish that feels both rustic and refined—truly iconic in its own right.

If you’re looking for a dining experience that celebrates Canadiana without leaning into cliché that feels grounded, intentional, and deeply connected to the land and sea, Antler is well worth a visit (or revisit).

Antler is located at 1454 Dundas Street West.

The post Antler Celebrates 10 Years in Canada’s Wild Culinary Landscape appeared first on Toronto Guardian.

From Toronto’s most beloved duo, Chef Nuit and Jeff Regular—together with Jeff’s brother, Joel—comes an exciting new culinary adventure. While the city already adores their Thai restaurants (Michelin Recommended Kiin, Pai Northern Thai, Tha Phae Tavern, Chaiyo, and Sukothai), this time their hearts (and taste buds) are leading us to the Philippines. Inspired by Jeff and Joel’s Filipino roots and their passion for sharing its rich flavours, Makilala offers more than just a meal—it’s a warm embrace of culture, tradition, and family. Expect bold flavours, bright energy, and hospitality so genuine you’ll swear you’ve just come home.

The word Makilala means “to meet someone/something and to get to know someone/something,” that’s the spirit of openness and connection with everyone and everything. So, whether it’s familiar cuisine or something new, they invite everyone to enjoy and explore all the flavours of Filipino cuisine and culture.

When you first walk through the doors, you’re greeted by a marketplace filled with Filipino goods and art. To the right is the bar, designed to resemble a sari-sari store and named after Jeff and Joe’s parents, Nonoy and Myrna. The long dining room evokes the feel of a traditional Filipino barangay—capturing the spirit of food, family, and friends coming together.

At the far end of the room, a stage anchors the space, ready for entertainment at any moment. On the night we visited, an adorable group of children hopped onto the stage for an impromptu traditional dance, much to the crowd’s delight. As the evening continued, several enthusiastic karaoke fans grabbed the mic while the packed house cheered them on—did I mention this was a Sunday night, and the room was filled with multi-generational families?

We also spotted a private dining area, seating up to 14 people, designed for special celebrations and even Kamayan Feasts—a traditional communal dining experience where large banana leaves are spread out and topped with an abundance of savoury delights, all meant to be enjoyed by hand — yes, we’ll definitely return to try that!

If you’ve haven’t tried authentic Filipino cuisine before, you may be surprised to learn it includes Chinese, Spanish and American influences, but they’ve definitely shaped the flavours and dishes to be very much their own and proudly so! Cooking methods that are often associated with dishes from the Philippines, including adobo and sinigang, can also be found on this menu.

Chef Nuit has been learning directly from Jeff and Joel’s family for over 20 years. She has also spent time exploring regional Filipino cuisine, traditions, and local markets—immersing herself deeply in the culture. The menu at Makilala reflects that passion, featuring classic Filipino favourite recipes like Lumpia Shanghai (crispy, savoury spring-roll style appetizers made with ground pork and jicama), Pancit (stir-fried vermicelli noodles with assorted vegetables, calamansi, and your choice of pork or shrimp), and Lechon (crispy roasted pork).

We also enjoyed the crêpe-like Lumpiang Sariwa wraps (chayote, jicama, sweet potato, lettuce leaves), Palabok (noodles with smoked fish and chicharron sauce, topped with ground pork, shrimp, and smoked mackerel), as well as the Kare-Kare Oxtail—a rich peanut stew with toasted rice, bok choy, eggplant, and banana blossom.

Their Pork Belly Adobo is already a customer favourite, as is the Ginataang Hipon (shrimps in coconut milk, ginger, chillis), but I definitely need to return to try their Sinigang Baboy, a pork belly, tamarind soup made with pork bone, taro, tomato, morning glory (aka water spinach) and bilimbi (Indian taro).

Lechon is always a star when it comes to Filipino cuisine and special occasions. The suckling pig is traditionally spit-roasted whole, slowly cooked over charcoal for hours, which gives the meat its tenderness and the skin that signature golden colour and irresistible crunch.

Don’t skip the house-baked, fluffy milk bread, served with either durian butter or salted-caramel butter—it’s a treat on its own! Definitely save room for the Halo Halo dessert made with red beans, nata de coco, leche flan, milk, ube, jackfruit, macapuno.

The cocktails are just as fun as the atmosphere. Some playfully nod to childhood flavours but with a grown-up twist. The Milo-Tini, with its smooth, chocolatey-coffee notes and creamy texture, is pure nostalgia in a glass. Coconut and ube (one of my favourite flavour pairings) shine in the Buko Breeze, a fizzy, refreshing mix of white and coconut rum. For non-alcoholic options, you can’t go wrong with an Ube Slush, the Pac Man Jab (a sparkling mix of mango, pineapple, and grenadine named after professional boxer Manny Pacquiao, aka PacMan), or a tangy Calamansi Soda.

There’s a lot to explore on this menu and worthy of several visits and their warm hospitality will surely keep this place singing for years to come.

Makilala Filipino Restaurant is located at 105 Church Street, Toronto. Open everyday except Mondays.

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Enter through the doors of the Sutton Place Hotel and you’ll find a cosy lobby lounge to your left — perfect for relaxing with a book, meeting friends before a show, or winding down after work with Happy Hour. It’s also an ideal post-theatre destination for Late Night Happy Hour. Versatile and intimate, the space is thoughtfully designed to suit whatever moment you’re in.

Step inside to the right is where Abrielle opens up with a warm welcome. Toronto’s own DesignAgency developed both the interior design and the restaurant’s branding, nuturing a warm and personal atmosphere. The decor, with its mixture of bold design and colours, evokes a sense of confidence and fun. The large, scalloped, whimsical light fixtures is anchored by an elegant bar and ample windows ideal for people-watching. A hand-painted mural by local artist Tammy Lynne Seybold on the back wall evokes dreamy memories of the South of France — or maybe Capri, or Spain. It could be anywhere along the Mediterranean, and suddenly, I’m daydreaming of my next vacation. There’s no bad seat in the house with views like this.

Beyond the bar lies a secondary dining room that seats 40 — a flexible space perfect for private events or intimate dinners. No surprise that it’s already a go-to venue for film industry events during the Toronto International Film Festival. Last year, they hosted a photo exhibition. I can’t wait to see what they have coming for this Festival season!

Meet the Chef

Abrielle’s kitchen is led by Colombian-born Chef Andrés Jaramillo. After studying culinary arts and baking in Colombia, he arrived in Canada seven years ago to deepen his craft. He’s since worked across restaurants, hotels, and a winery in Niagara — and worked with one of Toronto’s most respected Michelin-starred chefs, Patrick Kriss, at both Alo and at the launch of Alder (Ace Hotel).

The Menu: A Mediterranean Journey

The menu is a delightful exploration of Mediterranean flavours and neighbouring influences. We were immediately drawn to the “let the chef cook for you” option — a trust-the-chef journey. Dietary restrictions or allergies? No worries. They will customise and create a memorable experience. There’s also a thoughtfully curated wine pairing featuring all-female-owned wineries.

The culinary experience spans land, sea, and garden, celebrating seasonal ingredients with stunning attention to detail. “We are a shareable restaurant,” Chef Andrés explains. “We focus mainly on France, Italy, Spain, a bit of North Africa, and the Middle East. We work with the freshest ingredients, and our menu changes with the seasons.”

Dish Highlights

• Wagyu Carpaccio: A top-seller and as beautiful as it is delicious.

• Foie Gras: Silky and rich, served on lightly toasted brioche with tomato jam — absolutely heavenly.

• Charred Octopus: Cooked to perfection with the right balance of crisp and tender.

• White Asparagus: A seasonal standout, showcasing peak freshness.

• Wagyu Coulotte: A mouthwatering dish featuring their very own team-foraged ramps — a connection to the land that’s both meaningful and delicious.

While I had to skip the Arroz Caldoso and Shrimp Spaghettoni due to allergies, they looked divine as they passed by our table. I asked neighbouring diners and they raved!

Don’t Skip Dessert

Knowing Chef Andrés has a passion for pastries, we saved room — and were so glad we did. The Raspberry Tart with pistachio, rose water, and goat yoghurt was a stunner in both presentation and flavour. The coffee and chocolate ganache cake is a winner as well!

Chef’s Tasting Experience

Abrielle also offers a 7-course Chef’s Tasting Menu on the first Monday of every month. Designed for diners who appreciate the element of surprise, the menu evolves constantly and will sometimes incorporate Chef Andrés’ Colombian roots. With only 30 seats available, this monthly event is highly sought after. While hotel guests get first dibs, the public is welcome to book as well.

Final Thoughts

Abrielle is a gem — ideal for a relaxed meet-up with friends or a romantic date night where you won’t feel rushed. With a welcoming team, beautiful space, and unforgettable food and drinks, it hits all the right notes.

And if you’re skipping alcohol? Try the “The Coast” — a refreshing mocktail made with smoked agave, lychee, pineapple, and tajín. It’s summer in a glass and left me feeling like I’d escaped the city.

The post Escape to the Mediterranean Coast with a visit to Abrielle Restaurant appeared first on Toronto Guardian.

ALPINA, named after the iconic landscape of the Italian Alps, is an immersive design inspired by the baita, or mountain cabins, that can be found scattered across this region. ALPINA transports guests with this seasonal event with indulgent Alpine cuisine and warming cocktails alongside events and workshops. It’s a taste of the European après-ski lifestyle right here in the city!

What’s on Eataly’s ALPINA Menu:

We went straight to the Eataly Yorkville destination to discover traditional dishes influenced by the most northern parts of the Italian Alps within the La Piazza Restaurant with its light and airy spot by the windows. Flavours, cooking techniques, and ingredients from neighbouring countries like Switzerland can be found in the featured dishes here along side their much loved Raw Bar. Highlights from the ALPINA feature include:

Polenta Bar: A staple of Northern Italy! This creamy, stone-ground cornmeal is served on a wooden board with several tasty options. We opted for the Salsicce e Funghi, a house made pork sausage, grilled and served over the comfort of polenta and topped with Asiago cheese and sautéed mushrooms.

Fondue di Formaggio: When we think of skiing in the Alps, the first dish that comes to mind is the popular cheese fondue. This tummy-warming dish, made with Fontina DOP and served with toasted Focaccia croutons, is perfect for sharing over great conversation while you blissfully dream about travels.

Canederli: Closely related to bread dumplings of Germany, these flavourful bread and speck gnocchi from the region of Trentino-Alto Adige are served with Urbani Black Truffle Butter, sage, and Agriform Parmigiano Reggiano DOP. This was a new dish discovery to us and we fell in love instantly!

We learned that the Urban Black Truffle was founded in the early 1850s and contuse to be under the guidance by the sixth generation of the family. They work with truffle hunters who are connected to the land. The truffles are foraged by specially trained dogs in accordance to ancient traditions.

Cotella Alla Valdstanta: Originating from the region of Valle d’Aosta, this version of a crisp breaded chicken cutlet is stuffed with Mila Alta Badia cheese, Rovagnati Prosciutto Cotto, and sauteed spinach.

Speck e Zucca Pizza: a delicious addition to the Torino style pan pizza using roasted butternut squash, Recla Speck, Fontina DOP and mozzarella.

Brasato al Vino Rosso: A hearty comforting dish to try is the red wine braised short rib over polenta and roasted root vegetables.

Chocolate Fondue: With fondue on our minds we were drawn to this finishing touch with a decadent and delicious pot of melted dark chocolate, fresh strawberries and crispy Italian cookies.

BTW at lunch time you can have a “Taste of Alpina” with a 2-course menu for $24. LOTS of great options!

ALPINA COCKTAILS: we were drawn by the soul-warming options and here there are several tempting drinks to explore. We were drawn to the Dolomite Glow (Bourbon Whisky, Hot Water, Honey, Lemon, Cinnamon) and the Bombardino (Egg Nog Liquor, VSOP Brandy, Whipped Cream, Cinnamon).

What else can you expect at Eataly Yorkville?

Après Ski Aperitivo: Bi-weekly Friday aperitivo with a DJ, a raclette station, photo moments, and more!

Après Ski Night: An après ski-themed party with a DJ, bites, beverages, and more on Friday, February 28

Brunch Alpino: Alpine-inspired brunch favourites, available Saturdays and Sundays.

Cortina Happy Hour: Cocktails from $10, every Monday through Thursday.

Classes & Workshops: La Scuola, the Eataly cooking school, offers themed workshops from Alpine wine & cheese to hands-on pasta making. Best to register early as they are popular!

Eataly’s ALPINA is a limited-time-only cozy pop up experience. It runs through to March 2025.

The post Eataly Yorkville Features a Cozy New Alpina Pop Up Winter Experience appeared first on Toronto Guardian.

Craig Wong’s experience in the food industry goes beyond the past decade. He attended culinary school at the prestigious L’Institut Paul Bocuse in France. Then, he honed his skills in kitchens including Michelin-starred European establishments before returning to Toronto.

But it was Patois that really was his baby. The restaurant opened in 2014 on Dundas Street West with much enthusiasm from the food loving Toronto community. It wasn’t like anything else in the city. It also wasn’t a white table clothed fine dining establishment like those he had previously worked in.

This vibrant restaurant brought a new tasty vision intertwining  Jamaican and Chinese dishes unlike any other. I mean, we have tons of Jamaican restaurants and hundreds of Chinese restaurants from different regions across the city and GTA. Yes, we also have Hakka restaurants too. But this is taking the best of all worlds – flavours, spices and cooking techniques. Then, create dishes like Jerk Lobster Chow Mein and Pineapple Bun Burgers that are OFF.THE.CHARTS! And all with a fun and relaxed vibe! Patois became a league of its own.

We had a chance to chat with Craig as we reflect on the past ten years…

Reflecting on the past 10 years, what were some of the most unforgettable moments for you?

A couple that had their first date at Patois returned for their engagement celebrations. Chatting with them and knowing that they had their first date with us makes us happy.

Back in the pandemic, our team came together and set up our restaurant to sort out donated vegetables to make individual boxes, working together to give out to people in need. It was a real moment of togetherness with our staff that really brought the team together/

Shortly before her Oscar win, Michelle Yeoh joined us at Patois. I got to cook for her and dine with her, enjoying the dishes alongside her.

You’ve also brought Patois on the road and recently to Shanghai, what was that experience like? And where are there any fun exchanges?

Jamaican patties are such an iconic food in Toronto and I was so happy to share my JunePlum patties with people in Shanghai who have never had one before and didn’t even know what a patty is.

The entire trip to Shanghai and Guangzhao was transformative because of the group we were travelling with. We all come from different walks of life, some of us from restaurants, some entertainment. We are all creatives who share similar outlooks on life, but all come from a different perspective. We all genuinely got along despite our wide age gap. It was an eye-opening trip and Felt like a once in a lifetime thing but, I hope we do it again together soon.

Guangzhao is known for having a culture of eating delicacies, some of which are legal, and some are not legal. With some of our friends from the industry, we got to try some spectacular dishes. I’ll leave it at that.

Speaking of your patties…Patois added June Plum – a pantry and our go-to for the most amazing patties in the city (hard crush on the brisket/oxtail gravy)! Recently, you’ve expanded another space and now offer the Hardo Studios – can you tell us more about that?

“Hardo Studios,” is our new kitchen studio designed for recipe testing, cooking classes, intimate private dinners, and content creation. This studio, sponsored by KitchenAid, is a space for culinary innovation, a hub where people in the industry can gather, create, and share insights, findings, and food.

Now that the space has launched, I’m looking forward to collaborating with others in the space to create great content.

Tell us also about the new patio/bar (former Mignonette) as well.

We’re excited about this new partnership and looking forward to sharing more as it develops.

Tell us what you love about the Toronto food scene.

Toronto is a diverse, with lots of opportunities for young up and coming chefs to start something new. They can start a business around their passion, as I did 10 years go with Patois.

Ummm….care to share your corn soup recipe? It’s SO good!

Thanks! The soup served at our anniversary party was such a great hit we’re considering putting it on the menu as a feature! Find it at Patois coming soon!

Patois celebrates their 10th anniversary this month and to kick it off, they had a private party with friends, family, and faithful Patois OGs. It was a night of great food (yes patties, fried chicken, and pineapple bun burgers!) as libations! With support from friends at Appleton Estate Rum, Red Stripe Beer, Flying Monkeys Craft Beer, Tawse Winery, Retrokid, Chronic Ink, Tosho Knife Arts, Eatable Popcorn. And amazing DJ Mike Roc kept everyone on their feet, too!

And the celebration continues as the Patois team is intruding on exciting new items and nostalgic menus that highlight their culinary journey! Look out as they bring back favourite dishes from the past decade and the future!  There will also be giveaways including contests — see their Instagram page for details.

Congrats to Craig, his wife Ivy, and the entire Patois family. We wish you many more years ahead!

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