“Animl Steakhouse the Steak Knives Are Out at the Newly Launted Animl Steakhouse on Wellington Street, Just Down The Street from Tiff’s HQ. Choice Cuts Include A 10-Occasion Striploin ($ 75), An 18-Occncence Ribeye Bone-in ($ 130) and A 24-Occncence Porterhouse ($ 135). For Safari Hunters, There’s The Platinum Surf and Turf Platter, A $ 999 MEAL WITH A”, – WRITE: www.hollywoodReporter.com
420 Welington St. West RESERVations: 416-764-6094
Louf Building on His Modern Palestinian Cuisine-Inspired Restaurants in Bethlehem (Kassa) and London (Akub), Chef Fadi Kattan Has Open Louf With Business Partnenern. Middle Eastern Ingredents. Kattan Promises “DRINKS THAT Tell The Story of Palestine Through Each Each Mouthful and Sip,” Including Braised Beef in a Tamarind Sauce and Pomegranate Mosae. Palestinian Wheat Balls ($ 33). There’s Also A Brunch Menu for First-Weekend Tiff-Goers.
501 Davenport Road
Reservations: 416-323-0596
Maven Chef Shauna Godfrey Open Maven With The Promise of Comfort Food with A European Jewish Twist. Godfrey Gives to Her Bubbe Rose (Grandmother) and the Culinary Institute of America for Inspiring her to Turn Simple Ingredients Into Complex Dishes Like Chicken Butter Sauce ($ 32) and a schmaltzy Duck Confit Collect ($ 42): “Some Dyshes on the Menu Come from My Bubbe Rose’s Recipes, Like Our House Coleslaw, Chalah Buns.
112 Harbord St. Reservations: 647-348-9666
Honey Chinese
Honey Chinese
Casual Chinatown Comes to King Street with Honey Chinese on the Third Floor of Portland Square. Executive Chef Marc Cheng is Summoning the Nostalgic Charm of Your Local Chinese Restaurant: “from Vancouver, San Francisco, New York and Toronto, Honey Inspield by The Di. LOCAL PRODUCE and Ingredients to Make Chinese Restaurants A Favorite Among Local Communities. ” The Menu Includes Chinese Stalwarts Like Crispy Roasted Pork ($ 16), Sweet and Sour Pork ($ 28) and General Tao Chicken ($ 32).
600 King St. West, 3rd Floor
Reservations: 416-368-8448
Vinny restaurant and vinyl bar Chef Hans Vogels’ Globally Inspired Menu Balances Elegated Classics With Bold, Urdexated Combinations that Surprise and Satisfy. Refined Yet PlayFul, Each Dish is Careful Crafted to Complement The Ambience of the Room. After 11 pm, a dedicated Late Night Menu Takes Over’s Perfect for A Post-Screening Nosh. Don ‘Miss The Fried Chicken ($ 30) and A Side of “Fat Chips” ($ 12).
480 King St. West
Reservations: 647-660-0999
The St. Regis While The Property Isn’s New, The Stooried Luxury Hotel is Whipping Up A Specialary Lineup for this Year’s 50th Anniversary Riff on Their Signature 13-Layer Dessert That Will Go For $ 500 per Slice. Elsewhere at the Hotel’s Dining Lounges they’ll Have a Gold-Plated 50-Occasion Australian Wagyu Tomahawk, A Caviar-Ant-Cockpail Pairing, A Tiff-Temed Afternoon TEA, A TIFF Cocktail (Made with Tequila and Kahlua). Festivities Run from Sept. 4 to Sept. 14.
325 Bay Street
This story appeared in the sep. 3 Issue of the Hollywood Reporter Magazine. Click Here to Subscribe.