Well, it would seem as though the city’s lull has passed and 2012 is underway in fierce nature. What’s new and exciting? Lots. Read on to find out what’s happening in the resto scene…
The Bohemian Gastropub has papered up and shut down. After but a few short months, it seems as though the plug has been pulled to make way for Lucid Cocktail and Kitchen, set to open in the space near Queen and Bathurst on the 20th. The new spot will house the Mediterranean-inspired delights of chef Robert Richardson and the management and expertise of Moses McIntee.
The Buger’s Priest‘s new location is slated to open tonight for dinner – starting at 6pm according to the resto’s Facebook page – and apparently will assume regular hours starting tomorrow. Voted TO’s best burgers time and time again, the Yonge and Lawrence (3397 Yonge Street) location is bringing the signature ground chuck to uptown.
ChocoCrepe has opened on Queen West, worthy of note for that oh-so-good, uber-thin delivery of awesome. The 620 Queen Street location is serving up sweet and savoury styles of the favourite European treat.
The Hot ‘n Dog opened early December in the Parkdale neighbourhood (at 216 Close Avenue). The small spot brings the glory of childhood love to the streets, but in a much more, shall we say, appetizing way than buying off the back of a stainless steel cart.
$tock Restaurant in Trump Tower is on tap for a January 31st opening. If you’ve walked by the hotel/residence lately and glimmered a peek inside, the opulence is enough to entice even the Bay Street-despising hipsters to walk through to check out the space once the revolving doors start turning at the end of the month. Check out the link to see chef Todd Clarmo in action. (Warning: Turn down the volume if viewing at work.)
We’ve talked about The Grove before, and the Dundas West restaurant should be open in early February if all goes well. An English-inspired menu is something we’re looking forward to…we’ve grown a little weary of all the Italian/Mediterranean (as much as we do truly love it) we’ve been noshing on lately.
Photo courtesy Stock Restaurant
