Animl Steakhouse
Steak knives are in the new Steakhouse Animl Steak on Wellington Street, just below the rue du siege de Tiff. The choice cuts include a stripping of 10 ounces ($ 75), an 18 ounce ribeye bone ($ 130) and a 24 ounce porter ($ 135). For safari hunters, there is the surfing and platinum grass tray, a $ 999 meal with a Wagyu Tomahawk steak the size of a canoe paddle and a 28 ounce lobster tail.
420 Wellington St. West REsservations: 416-764-6094
Louf
Drawing on its modern restaurants in inspiration from Palestinian cuisine in Bethlehem (Kassa) and London (AKUB), Chef Fadi Kattan opened Louf with commercial partner Nicole Mankinen, emphasizing local and medium-eastern ingredients. Kattan promises “dishes and drinks that tell the story of Palestine through each bite and full -sized”, including braised beef in a tamarin sauce and a grenade melasse ($ 52), and Mafttoul Qare, or Palestinian wheat balls rolled in hand ($ 33). There is also a brunch menu for TIFF enthusiasts of the first week.
501 Davenport Road
Reservations: 416-323-0596
Maven
Chef Shauna Godfrey opened Maven with the promise of comforting food with a European Jewish touch. Godfrey thanks his rose Bubbe (grandmother) and the Culinary Institute of America for having inspired her to transform simple ingredients into complex dishes such as chicken schnitzel with fermented plum and brown butter sauce ($ 32) and a Duck Schmaltzy Confit Cholent ($ 42): “Some dishes on the menu come from my my recipes Bubbe, like our colaw house, punishments and cold.
112 Reservations of rue Harbord: 647-348-9666
Chinese honey
Chinese honey
Chinatown relaxed comes to King Street with Chinese honey on the third floor of Portland Square. Executive chief Marc Cheng invokes the nostalgic charm of your local Chinese restaurant: “de Vancouver, San Francisco, New York and Toronto, Honey is inspired by the various Chinese districts and their reinvention in the use of local products and ingredients to make Chinese restaurants a favorite among local communities.” The menu includes Chinese pillars such as crisp roast pork ($ 16), sweet and sour pork ($ 28) and general TAO chicken ($ 32).
600 King St. West, 3rd floor
Reservations: 416-368-8448
Vinny and vinyl bar restaurant
The menu inspired by Chef Hans Vogels balances the high classics with daring and unexpected combinations that surprise and satisfy. Refined but fun, each dish is carefully designed to complete the atmosphere of the room. After 11 p.m., a dedicated end of evening menu takes over which is perfect for a post-screen NOSH. Do not miss the fried chicken ($ 30) and one side of “Croustilles” ($ 12).
480 King St. West
Reservations: 647-660-0999
The St. Regis
Although the property is not new, the legendary luxury hotel offers a special culinary program for the 50th anniversary of the this year’s film festival – whose centerpiece is the King’s Cake, an opulent riff of 50 layers on its dessert of 13 signature which will cost $ 500 per tranche. Elsewhere in the hotel’s lounges of the hotel, they will have an Australian Tomahawk of 50 ounces in gold, a pairing of caviar and cocktail, an afternoon tea on the theme of the TIFF and a cocktail of black tie and signature gold (based on tequila and kahlua). The festivities take place from September 4 to September 14.
325 Bay Street
This story appeared in the September 3 issue of the Hollywood Reporter Magazine. Click here to subscribe.
