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Bottarga; Barberian's; Butt Out

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Drake One Fifty by Carolyn Grisold

TORONTO— Bottarga, cured fish roe dipped in beeswax, is the latest sea food trend. Served sliced over bread, much like cheese, or grated over pasta, it delivers an umami kick. Buca plates theirs with scialatelli; Boxed Toronto makes faux-ttarga with pork. [Globe and Mail]

FINANCIAL DISTRICT— The Chase gets reviewed, and the moneyed class' hottest reservation lives up to its three-star hype. [Globe and Mail]

TORONTOToronto Life's weekly Power Dish Rankings are out, and it notes that Barberian's continues to attract the A-list. [Toronto Life]

TORONTO— Cigarettes on patios may be going up in smoke as the Toronto Health Board calls for restrictions that also include outdoor fields and public squares. [Globe and Mail]