David Chang, the chef behind that famed restaurant and its sisters in NYC (one of which has two Michelin stars), sounded off on what other Toronto restos are doing wrong --- even comparing them to the deplorable Toronto Maple Leafs.
Momofuku opened last week and its most affordable Noodle Bar sigh, like so many desirable Toronto restos, has a no reservation policy. I'm waiting for the lines to die down ---though its been nearly a year for Grand Electric and the queues there are still massive. But I can't wait to try the ramen, pork buns and other delights-- and review them!
This article asks why he'd choose Toronto for his next venture-- and the answer ain't too flattering. Basically, because he could get the space he wanted, and it just so happened to be in Toronto. Also housed in the three-storey space are his more upscale (and reservation-friendly) Daisho and $150 a plate 10-course tasting menu only Shoto along with bar and lounge Nikai.
He does, however, have quite a bit of veiled criticism about the food scene in this city ----and why our cuisine isn't considered world-class (or comparable to that in Vancouver or Montreal for that matter).
Strange, or fitting, then that he's charging so much more at his upscale restaurants in Toronto than the New York versions.
Well, we are getting some of those most
Basically, apparently, our chefs don't take enough chances and there are few enough that do, that when they do, massive lines form and no one can get in... yes, I do agree it's annoying how that happens with the buzziest of restos (see aforementioned Grand Electric and even Pizza Libretto still has quite the wait).
What do you think? Is Toronto's fare world-class? What's stopping us from getting recognition?
No comments:
Post a Comment