Toronto Magazine - Premier 2008 - (Page 25) Cityscape food for thought le grillardin Proprietor of One, the new dining room at The Hazelton Hotel; North 44, north of Bloor; and Bymark, a favourite of the Bay Street crowd. Head chef for Food Network Canada’s The Heat. Signature dish: the hamburger. Taste is paramount, with culinary theatrics eschewed for superior-quality simple ingredients. The Bymark Burger consists of 8 ounces of ground prime strip loin topped with melted brie de Meaux, crisp pancetta, porcini mushrooms, black truffle and truffle oil. www.bymark.ca la entremétière Award-winning executive chef of Annona restaurant at Park Hyatt. Freshness and quality rate high on her priority list, and she has a creative, insightful approach to vegetables and mushroom dishes. Monfaredi’s culinary signature, however, hails from the sea — the restaurant’s popular seared halibut with scallops and lemon. And her elegantly simple technique reflects the sumptuous, intimate ambience of Annona, aptly named for the Roman goddess of harvest. www.parktoronto.hyatt.com le saucier Executive chef of Hemispheres Restaurant & Bistro at the Metropolitan Hotel. The provenance of his refined eclectic cuisine is French classic with Asian spicing. Utilizing a wide range of global influences, Cheung focuses on fresh ingredients and has gained a reputation for his skilful partnering of seafood with tropical fruit. His signature dish — peach-scented jumbo shrimp — is an innovative embrace of Pan-Asian flavours and an haute approach to home-style cooking. www.metropolitan.com toronto | 2008 25 http://www.bymark.ca http://www.parktoronto.hyatt.com http://www.metropolitan.com
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