*I received financial compensation for this post.
To my mind, there are few things more disparate than Chinese food and a Big Mac and, if you were able to somehow bring these items together in one dish, my first guess wouldn’t be that it would end up as much more than a mess.
But that was before I had dinner at DaiLo.
Located in the former home of Grace at 503 College, an area which now boasts La Carnita, Snakes and Lagers, and Bar Negroni and will likewise soon welcome Grant Van Gameren–the guy behind Bar Isabel–right next door at 505 College, DaiLo reunites sommelier/front of house manager Anton Potvin and Chef Nick Liu, a duo that formerly found success together at Niagara Street Café. Continue reading “Beer and sick Asian food at DaiLo”
Appropriately, when I first try to contact Guy Rawlings, he’s busy hoarding beer.
The self-proclaimed “General Manager in a chef’s body” has just learned that Les Trois Mousquetaires’ Hors Serie Gose, part of the LCBO’s long-delayed 2014 summer beer release, has finally hit store shelves and he’s loading up. When I reach him, he’s pushing a shopping cart full of the stuff, having just cleaned out the Dundas and Dovercourt location of the liquor store, and he’s juggling a cell phone trying to get his haul home.
“Sorry,” he says. “Can I call you back?”
His ability to seek out (and covet) good beer is one of the reasons I want to talk to Rawlings.
A chef by trade, Rawlings’ name has been attached to a handful of the city’s best restaurants in the last few years including the Black Hoof, the now-closed Lucien, the also-now-closed Brockton General, and Room 203, his own “event space and food lab” where he threw intimate, multi-course, private dinners featuring elaborate, collaborative and foraged menus. Continue reading “Stepping up the game: A conversation about beer and food with Bar Isabel’s Guy Rawlings”