ToFoodies

POV: the MICHELIN Guide Ceremony
Toronto & Region 2026 (in one minute, with no trending audio)

One Star
⭐️aKin
⭐️ Alo
⭐️ DaNico
⭐️ Don Alfonso 1890
⭐️ Edulis
⭐️ Enigma Yorkville
⭐️ Kaiseki Yu-zen Hashimoto
⭐️ Kappo Sato
⭐️ Osteria Giulia
⭐️ The Pine
⭐️ Quetzal
⭐️ Restaurant 20 Victoria
⭐️ Shoushin
⭐️ Sushi Masaki Saito

Two Stars
⭐️⭐️ Restaurant Pearl Morissette

Bob Gourmqnd (new additions)
Golden Horseshoe Barbecue
Antylia
Les Incompetents
RPM Bakehouse
The Lunch Lady of Saigon

Recommended Restaurants (new)
156 ONEFIVESIX
Bar Allegro
Bar ARDO
Bar Eugenie
Liliana
LORE
oddBird
Pho Ngoc Yen
PUNCH
Revé
Takja

Special Awards
MICHELIN Exceptional Cocktails Award - Sharon Chan of Onefivesix
MICHELIN Sommelier Award - Toni Weber of 20 Victoria
MICHELIN Outstanding Service Award - Eric Roell of Lore
MICHELIN Young Chef Award - Andrew Golden of Golden Horseshoe Barbecue

A Star every year since 2022, and reopening just in time for next week’s 2026 Awards Ceremony - is back.

On the table:
✨Kinmedai Prosciutto Ae with Yuzu vinaigrette, myoga, menegi
✨Kombu-Cured Wagyu Tartare with Umeboshi, iburigakko, koji egg yolk, polenta shichimi chips
✨Japanese Garden Salad with Umami soy dressing, kimizu sabayon, bettara-zuke, seasonal vegetables
✨Matcha Shokupan with Foie gras parfait, candied hazelnut, narazuke, kinzanji miso
✨Iberico Pork Secreto Misozuke with Manganji togarashi, karashi
✨Oshi Selection with uni & ikura, botan ebi & caviar, aburi ootoro & karasumi (2pc each)
✨Wasanbon Ice Cream with Okinawa kuromitsu, wasanbon meringue

treating my inner child to the Decades Menu at Taco Bell, a curated menu of revived classics of the past

🧀 The Meximelt - 80’s throwback
🌯 The Quesarito - first timer in Canada
🍎 The Caramel Apple Empanada - 2000’s menu favourite

here for a limited time! get it before it’s gone (for another few decades)

lemony pan con tomat 🍋🍅🍞 because this is me holding onto tomato girl summer when everyone is saying it’s fall already

ingredients: 1 ripe tomato (a yellow one if you can, to double up on the look of lemon 👀 ), 1 slice of sourdough bread, zest of 1 lemon, 1 garlic clove, Maison Orphée Lemon Extra Virgin Olive Oil, salt and pepper

1. Grate your tomato and strain out the excess tomato water
2. Mix tomato with 1 teaspoon of Maison Orphée Lemon Extra Virgin Olive Oil with salt and pepper
3. Toast bread or fry it in olive oil, then rub with a cut garlic clove while it’s hot
4. Top with tomato mixture, and add fresh lemon zest and a extra drizzle of the Lemon Extra Virgin Olive Oil



(gifted Maison Orphée - very inspirational!! 🍋)

pov: TIFF has officially began and you’re at Hollywood Reporter’s green room, presented by Don Julio Tequila at 1 Hotel Toronto

this is one of my favourite places downtown to stop in for a coffee, brunch, drink and/or laptop session and mark my works it will be the hangout of

10 years of Danielle Finestone 😘 took myself out on a work date, as is my yearly tradition for the Tuesday after Labour Day. First day of school for many, and what the first day of a new life for me.

📍 Rooms Coffee | 915 Dupont

the order today: ice matcha latté + ebi fry sando with panko breaded prawns, tonkatsu sauce, cabbage, tartar sauce and pickles

quick to go lunch on our way out of sterling point/muskoka

✨JERUSALEM SPICED CHICKEN SCHNITZEL SANDWICH with pickled red cabbage + cucumber tabbouleh + pickled jalapeno + tahini ranch + green zhug + ciabatta bun
✨KIDS’S MENU CHICKEN FINGERS with waffle fries
✨DUBAI PISTACHIO KATAIFI BROWNIE fudgy chocolate brownie + chocolate ganache + creamy pistachio crunch

📍The Pearl

Honey Apple Roasted Brisket 🍯🍎 so special to build upon a Bubbie-approved family recipe here and share it with you just in time for Rosh Hashanah. A classic saucy and sliced tender brisket, we’re updating the recipe with caramelized apples and onions, and adding in honey while building flavours layer by layer in the Iron Handle Skillet and Round Dutch Oven from in its classic Blueberry hue. Searing, roasting and braising, this enamelled cast iron Dutch Oven has been in my household since we got married (it’s our 4 year anniversary this month!) and she can do it all.
Ingredients: 10 lbs of brisket, dry rub (9 tablespoons of dried onion, 1 tablespoon of onion powder, 1 teaspoon of garlic powder, 1 tablespoon of salt, 1 tablespoon of corn starch), 300 mls of tomato paste, 1 large onion (sliced), 2-3 red apples (sliced), 3 cups of beef broth, 3 tablespoons of honey, 1/3 cup of soy sauce, olive oil, Garnish: parsley, rosemary, and pomegranate seeds
Mix all the dry rub ingredients together in a bowl
Coat your brisket in tomato paste and cover the brisket with your dry rub
Sear the fatty side of the brisket in your Le Creuset Canada Iron Handle Skillet, and set aside
In the Le Creuset Canada Round Dutch Oven, caramelize onions until lightly browned and then add apple slices in to combine over heat for 2 minutes
Place brisket in the pot, with the fatty side up, with apple slices sticking out up the sides
Mix your beef broth, honey, and soy sauce together and pour over the brisket, apples and onions
Cover with your Dutch Oven lid and roast for 3 hours - 1st hour at 425 and then the next 2 hours at 375, flipping the brisket halfway through
Option 1: Slice brisket thin, garnish and serve hot in its juices immediately
Option 2: Make this a day ahead of time, placing the Dutch Oven in the fridge until the brisket is cold and then cut into very thin slices. When ready to serve, baste the meat with the juices and put back in the oven until reheated
P.S. This recipe is very easy to scale up or down, based on the size of your brisket.