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As the seasons change, so do the menus that The McEwan Group crafts at its restaurants. In addition to their long-standing favourites, each chef has created new dishes that are available now and throughout the next few months.

Taste.TO_north_44_restaurant

In uptown Toronto, North 44, McEwan’s flagship and elegant restaurant veteran of 20 years, boasts a global wine list and a sophisticated menu that takes a fresh approach with its dishes. Chef Sash Simpson, has been with the McEwan family since 1997 and the Executive Chef for over 10 years at this popular outpost. He injects vitality into his new dish debuts that include Chipotle Crusted Swordfish with Sweet Potato Maple Puree, Collard Greens, Crispy Okra & Lime-Chili Relish; Seared Foie Gras with Brioche, Candied Plantain, Lychee Reduction, Pistachio Praline & Vanilla; and Pan Seared Scallops with Asian Vegetable Ravioli, Roasted Cauliflower Florets & Preserved Lemon. Undoubtedly, these dishes will be the talk-of-the-town!

Taste.TO_ONE_restaurant

Located inside the stylish Hazelton Hotel boutique in trendy Yorkville, ONE Restaurant‘s Chef de Cuisine Darby Piquette gives us a taste of North American contemporary cuisine. While soaking up the stunning restaurant decor dreamed up by award-winning design group, Yabu Pushelberg, feast on Roasted Heirloom Squash Raviolini with Apple Mostarda, Taleggio Crema, Spiced Pumpkin Seeds, Brown Butter & Black Truffle; Scallop & Pork Belly with Korean BBQ Sauce, Avocado, Napa Cabbage, Sesame Aioli & Cilantro; and Autumn Beet Salad with Apple Icewine Puree, Chevre, Spiced Walnuts, Belgian Endive, Sponge Toffee & Truffle Honey Vinaigrette.

Taste.TO_Fabbrica

We get a taste of the sweet life at Fabbrica, located in the Shops at Don Mills. The trattoria-styled restaurant not only offers pizza & pasta pleasure, but features inspired dishes from places across Canada. Chef de Cuisine, Missy Hui has been with the McEwan Group since 2007 and rose through the ranks very quickly with notable accomplishments such as being crowned Chopped Canada Champion as well as being included in 2013’s Top 30 Under 30 by the Ontario Hostelry Institute. Hui explains her inspiration behind the food, “Cold-weather is here. I wanted a menu that would reflect the flavours of season with a simplistic approach … it all comes down to having the finest possible ingredients.” Look forward to new items such as a Brunch Burger with 6OZ P.E.I Grass Fed Beef, Crispy Genoa Salami, Fabbrica Antipasto, Provolone, Arugula & Sunny Side Egg; Crostini with Duck Confit, Cherry & Pistachio; and Fettuccine with Cream, Parmigiano Reggiano, Duck Prosciutto & Duck Yolk.

Taste.TO_Bymark

And in the heart of Toronto’s financial district, situated in the Atrium of Mies Van der Rohe’s modern TD Towers, the intimate and stylish Bymark is featuring a fresh seafood dish among others that celebrate the harvest season.  Dishes include Burrata & Roasted Grapes with Walnut Arugula Pesto, Vincotto, Radicchio & Sea Salt Crackers; Crisp Tempura of Pickerel with Malt Vinegar Aioli, Cucumber Slaw & Mango Vinaigrette; and for dessert, Lindt Chocolate Torte with Passion Fruit Caramel & Coffee Caramel Ice Cream. Executive Chef Brooke McDougall elaborates on his food’s philosophy for the season: “Keep it simple, fresh, and seasonal when possible. The lunch menu is built for speed while keeping it interesting and entertaining.” From quick bites to elaborate lingering, their lunch and dinner MENU has it all!

Taste.TO_Aga_Khan_Park

The McEwan Group’s recent partnership with Aga Khan Museum celebrates this beautiful place. While visiting and learning about Islamic civilization and its rich storied culture plan on having lunch at Diwan restaurant. The fare is inspired by the flavours of the Middle East, North Africa and the Indian Subcontinent. Enjoy items such as succulent Grilled Beef Shish Kebab with Brown Zataar Butter, Chickpea Puree, Sticky Saffron Onions & Heirloom Beets; Grilled Octopus with Green Chickpea Salad, Moroccan Olives, Sweet Stewed Peppers, Sujuk & Aleppo Pepper Aioli; and BBQ-Glazed Beef Tongue with Shirazi Salsa, Aleppo Pepper Aioli, Coriander, Radish on Sourdough. Dine at your leisure while soaking up the spectacular views of Aga Khan Park.

The McEwan Group prides itself on innovation, creativity and bold flavours at all their restaurants. They look forward to welcoming you at any of their fine establishments.

 

 

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