Dolce Vita luxury magazine » Restaurants
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The Perks of Being Scott Conant 
March 1, 2012 by Simona Panetta
Scott Conant is standing in one of his restaurant kitchens, holding an empty espresso cup in one hand while deftly working a Lavazza Blue...
1/5  |
Hennessy: Cognactive Thinking
November 14, 2012 by Michael Hill
Cyrille Gautier-Auriol swirls his tulip-shaped glass, tossing the amber cognac it holds round its bulbous surface, releasing the bouquet ...
2/5  |
Joe Bastianich: The Epicure
March 7, 2013 by Simona Panetta
It began in 1989, a year when spending sprees and an emphasis on brand names captured the zeitgeist of the era. A freshly minted Boston C...
3/5  |
So Far, So Good
May 28, 2012 by Susur Lee
Since I spend a good deal of my time travelling and cooking, I’m not too pressured to hunt for new ideas or dishes – I usually find them ...
4/5  |
Charles Khabouth: God is in the De...
March 6, 2013 by Charles Khabouth
Coming to Toronto from a war-torn Lebanon where my family owned a supper club, my first job was at McDonalds. It was there that I learned...
5/5 
March 12, 2013 by Pusateris Fine Foods
Q It seems that Toronto’s food and fine dining scene is heading in a healthier direction, what has set this shift in motion?
A People are becoming more conscious because they’re realizing that the food they’re eating is starting to have an effect on their bodies. And it’s not just the way we feel; in some cases, it takes an event like an ill...
March 7, 2013 by Simona Panetta
It began in 1989, a year when spending sprees and an emphasis on brand names captured the zeitgeist of the era. A freshly minted Boston College graduate thinking that success was to be found in the narthex of corporate margins, Joe Bastianich gravitated to Manhattan like a kid to a lollipop. Wall Street was his Candy Land, his ticket to freedom ...
March 6, 2013 by Charles Khabouth
Coming to Toronto from a war-torn Lebanon where my family owned a supper club, my first job was at McDonalds. It was there that I learned the importance of teamwork and consistency. As I matured, my disposition for all things design started to seep its way into all I undertook. I like to make things beautiful. I like to serve things that taste g...
November 14, 2012 by Michael Hill
Cyrille Gautier-Auriol swirls his tulip-shaped glass, tossing the amber cognac it holds round its bulbous surface, releasing the bouquet into the air. He examines the spirit before raising the glass to his nose, sniffing first with his left nostril, then his right — “with a little bit of distance,” he explains in his dignified French cadence. Br...
November 14, 2012 by Pusateris Fine Foods
1. Beer-Battered Sole Tacos
Lee Kelly: Pusateri’s executive chef Tony Cammalleri’s version calls for beer-battered sole with Mexican spices. Guacamole, Monterey Jack, salsa and so on in a mini hard-shell taco. Great for going off the beaten palate.
2. Prosciutto-Wrapped Grissini
Daniel Galletti: Parma prosciutto is the most famous Italian d...
August 16, 2012 by Pusateris Fine Foods
Foodies craving festive flair throughout this season of thanks have good reason to be grateful. Friends and family come to life in the presence of succulent, aromatic dishes and classic, warm décor. Set the standards for high style with Pommery-crusted prime rib and ancho-roasted carrots complemented by floral scores of yellows, burnt oranges an...
August 15, 2012 by Athaina Tsifliklis
What could be more fitting than meeting the winner of Top Chef Canada at a farmer’s market? Carl Heinrich arrives riding a bicycle —“It’s the only way to get around the city,” he says — and is almost instantly recognized by a pedestrian. “My wife loves you,” says the onlooker. On that scorching June afternoon in downtown Toronto, everyone’s atte...
August 14, 2012 by Advertorial
There’s magic in the air down on Front Street — an enchanting allure enticing the senses with the sights and smells of a mystical land where history is as rich as the fare. The source is The Sultan’s Tent & Café Moroc, and waiting at this authentic Moroccan restaurant is an experience fit for a king.
“The restaurant business, to me, is not ju...
May 28, 2012 by Susur Lee
Since I spend a good deal of my time travelling and cooking, I’m not too pressured to hunt for new ideas or dishes – I usually find them in the local ingredients of the countries that I visit, or through the chefs who are sharing the kitchen with me.
This spring, while I was in Singapore, I had an opportunity to exchange recipes and cooking ...
March 1, 2012 by Tony Cammalleri
There’s a pork craze going on right now in many high-end restaurants, so we’re making a healthy version with most of the fat removed and a marinating sauce free of BBQ sauces found in typical pulled pork recipes. We call it a pulled porchetta slider. We’re adding a rapine and spicy pepperoncino dressing, and a Parmesan-crusted brioche bun for th...
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