Food Story

In 2010 we want...Food
By Steven Davey

More pepper less salt

Why do so many restos blanch at adding antioxidants like garlic to their food but have no problem loading everything with sodium? If I want my frites pre-salted, I’ll order them that way!

More local less organic

There’s no argument that organic produce is healthier than the alternative. But the benefits of eating an organic papaya trucked in from Paraguay are offset by its considerable carbon footprint. Eat an Ontario peach instead.

More macaroni less poutine

We’re all for comfort food, but the preponderance on Toronto menus for what’s little more than fries ’n’ gravy – albeit topped with lobster – is a joke that’s just not funny any more. Give us good ol’ fashioned soul food-style mac ’n’ cheese any day, but hold the foie gras.

 

NOW | December 30-January 6, 2009 | VOL 29 NO 18
Copyright 2010 NOW Communications
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Comments
Posted by fred on 01/17/2010, 10:57 PM
can some body let the people to know that the presentation is not flavor or taste of the food how long the restauranturs are going to cheat the people the decore cost 1 million dollar but the food not worth to try

Posted by fred on 01/17/2010, 11:34 PM
first we have to know the parmagian chees is not served with curry or bouillabaisse than we complaint a bout traditional cheese melt on friese with gravy and yes must of the toronto menues are real embaresment to the food industry like sugar in tomato souce with smelly pancetta and beef stock in spaghtti amatriciana we are willing to pay for a good food who is going to cook it??????????????????

Posted by I Eats on 01/20/2010, 04:42 PM
just ate at Dangerous Dans - Queen + Broadview .. for all of the good reviews over the years ... I just ate a philly cheese steak there & it sucked. The proof is in the pudding. Try it and tell me gosh darn it. What a !@#$ WASTE!!

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