Oh didn’t realize the South side had damage as well. I walked by and the street is still cordoned off. I live a block over and heard the sirens and thought it’s another false alarm at a condo building and just slept through it. Sadness for the loss of all the property
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I am glad your building was not affected.
There’s a developer involved with some of the properties that caught fire. He looks like a piece of work. He had run-ins with the law in 2014.
I used to work in a gallery nearby almost 30 years ago, and I used to get souvlaki from the nice family that ran Scollard Variety back then. It became more of a Greek greasy spoon with cheap breakfasts from 2010ish-2020ish, before it closed and Thanos Tripi opened Souvla.
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Apparently Piano Piano has replaced closed Gare de l’Est in that neighbourhood.
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Golden Wheat is closing this Sunday after 32 years in the business, due to a bit rent hike
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The Rogers Road location of Golden Wheat is staying in business.
32 years is a great run.
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Glad they have another cheaper rent location running.
So many Portuguese and Italian bakeries, delis, trattorias, and hot tables have closed over the last decade.
The doner spots that sign the leases for the spaces never seem to be busy.
I’m sort of going out of my way to avoid chains and chain fast food in Toronto proper these days.
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Taverne Tambyn on Danforth closing March 29th
Petit Paris has closed.
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Too bad about Taverne Tamblyn. We liked it.
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Amadeu’s ( Portugese resto, not connected to Amadeus patisserie) closed in Kensington after a 36 year run.
Hungary Thai has closed.
Perla on College closed, and a new breakfast brunch spot called Susie’s is opening in the space.
A cocktail bar featuring agave is opening in the old La Carnita on College space.
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Glory Hole Donuts is closing at the end of the summer, she had a good run, 14 years. Watch that space…
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SUSHI GIN, Commerce Gate, Richmond Hill.
Japanese Sushi Omakase. Closed after less than a year. May be due to over-priced menu and claim to be authentic Japanese but run and operated by Chinese staff?!
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You mean Japanese restaurants have to be run by Japanese?
If they advertise or claim to be ’ authentic Japanese ', then I would expect the kitchen to be run by Japanese chefs and as such, IMO, Yes!
Likewise, personally, I would much prefer going to say, a Vietnamese Pho restaurant operated by Vietnamese staff for some authentic fare than eating ’ clone products ’ in places run by other ethnic groups?
Guess, that’s why only sparkling wines produced in Frances Champagne region can be called Champagne?!
As someone of Japanese background, I don’t think that someone has to be Japanese to prepare great Japanese food. I thought Ian Robinson did a really good job at Skippa as one example.
I think that many Japanese restaurants have more of a goal to serve a broader audience and to be financially successful. They are less concerned about a deeper connection with the cuisine. They are sort of like the Olive Gardens of Japanese food, though not necessarily a chain. These restaurants I avoid and I suspect (because of their ubiquity) often do not have an experienced Japanese chef in the kitchen. But I think anyone could cook Japanese food well if they have the training and the experience with the cuisine.
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Agree.
Nice thoughtful response.
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I agree with you Doc here …except, when maybe when it comes to higher end sushi ( Skippa being a rare exception …since Ian’s career path and personal life is kind of different ).
Based on my understanding and experiences, a true Sushi master chef needs to undergo strict regimental type training…starting from the proper way of washing rice and slowly graduating from there. The mixing of different varietals of rice, the choosing of vinegar, not to mention knife work and cutting of the fish and preparing seafood, all required months if not years of dedication, hard work and training…and the result is very noticeable!
For a discerning customer who was planning to dish out the mega $$$$ for the true experience. To find out the end product was not as authentic as expected for sure will be a let down and major disappointment will no doubt set in!.
And in this day and age of social media, when ’ negative ’ words get out and spread…one should expect the result and consequence?!!
My two cents!
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“Authentic Japanese” food can be cooked by anyone. I don’t see the ethnicity of the chef being an issue as long as they have proper training. Even taking edomae sushi as an example. Edomae originally was both about the source of the ingredients from Tokyo bay and also the various techniques used to preserve or treat the fish. Nowadays, the amount of seafood from Tokyo bay is minuscule and Edomae is really just a term about the technique. As long as those technique are being used properly, I don’t see why they won’t be authentic Japanese. There are plenty of high end edomae sushi restaurants around the world run by non-Japanese, e.g. Shoushin in Toronto, Sushi Kumogaku in HK, Sushi Araki in London, Sushi Anaba in Copenhagen, …
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