David Chang is undeniably one of the biggest names in food right now. The New York based chef and captain of the burgeoning Momofuku empire recently announced that he would be opening the doors to not one, but two adjoined locations here in Toronto. While Toronto is home to its fair share of restaurants manned by celebrity chefs – Scott Conant, Lynn Crawford, and Susur Lee are all currently running restaurants here – Chang is arguably the biggest name to date to establish a presence. So, what does this all mean for Toronto?
Toronto’s undisputed king of underground taco fare, La Carnita, is a bit of an anomaly in the food world. They don’t run a restaurant. They don’t have an industrial kitchen. There aren’t even any trained chefs manning the helm. But what Andrew Richmond, the driving force behind La Carnita’s success, does possess is a solid grasp on how the web savvy and hungry of this city like to eat and socialize. Richmond, a graphic designer by trade, has certainly stumbled onto something pretty special in his budding La Carnita enterprise.
I finally got around to trying out Brooklyn based Five Leaves Cafe’s recipe for their chopped kale salad earlier today, and it definitely did not disappoint. GQ featured this recipe in their most recent issue, and after a quick bit of precursory Googling I can see that some fellow food bloggers out there have also shown this dish some love (and for good reason). Much like my last post, this is a great dish that takes advantage of winter produce that you can find fresh and locally grown right now here in Southern Ontario.
