One Love; Holy Chuck; Olé Olé; Hey! Meatball

Pay Chen stumbles upon a four-year old vegan restaurant at Bloor and Bathurst after a trip to the dentist. Chen loves the flavours at One Love Vegetarian, a meatless Caribbean joint that dishes up spicy rotis stuffed with chickpeas and potatoes, textured vegetable protein (TVP) or Jamaican pumpkin. Owner-chef Ikeila Wright is vegan herself and tells Chen she only cooks for patrons what she'd serve family. And her One Love Corn Soup was even featured on the Food Network's website. [Toronto Standard]

Karolyne Ellacott takes advice from chef Massimo Capra and heads to Yonge and St. Clair for a double bacon cheeseburger. Holy Chuck gives the city's other well-known and piously-named burger joints a "run for their meat." Their "modest menu" is helping up Toronto's chuck game and Ellacott says if its good enough for Massimo, it's good enough for her. [Post City]

[Photo: One Love/Yelp]

Liora Ipsum heads over to King East to try Olé Olé Restaurant & Tequila Wine Bar in Kultura's former digs. The three-floor heritage building boasts a decadent decor for its first floor dining and bar area, the second floor's two adjacent dining rooms, and the private third floor rentable space. Twenty-three year old chef Rodrigo Aguilar-Salas creates a Spanish-Mexican fusion menu that almost entirely comes in under $20. Ipsum says the "pricey" Tapa de Granada (at $19) is "so ridiculously good [she] couldn't imagine returning without ordering it again." [BlogTO]

Although it does serve more than just absinthe and oysters (such as the amazing $4 duck pate), everyone seems to limit Geraldine to only that. In this staff review, chef Peter J. Ramsay's charred octopus gets the thumbs-down, but owner Alexandra Albert's Parkdale resto continues to impress with its "old timey" cocktails and decorum. [Toronto Life]

Steven Davey is loving chef Rodney Bower's latest expansion of his Hey! franchise, calling Hey! Meatball Leslieville "his most polished takeaway yet, the room slicker, the card more focused." Bower's balls are made with meat from Rowe Farms and Gasparro's, and his "delish" Eastender sandwich comes on a Boulart Bakery onion bun with spicy beef, poblano peppers, sliced tomato, smoked provolone and garlic sauce. [NOW]