![]() ![]() Less than 24 hours later, a call from Hayward’s friend Myles Harrison-a Brothers alum, and wine director at the St. It felt like a knockout punch to head chef Joachim Hayward (above left), who had thrived in the kitchen under Jonathan Nicolaou but suddenly found himself out of work. Of all the haymakers thrown at Toronto’s restaurant scene by the pandemic, the July closure of tiny Brothers Food and Wine in Yorkville-not even four years old but already an institution-may have landed hardest. These prix-fixe multi-course meals package up everything required to replicate the restaurant at home-almost Here are some of the new spots to look forward to when that day arrives-in the meantime, they’re available for takeout.Ĭhefs, bakers and hobbyists used their time in lockdown, and the power of Instagram, to pursue their kitchen passion projects ![]() Take, for example, the bold chefs and restaurateurs plowing ahead with plans to open shiny new dining spaces, pandemic be damned, that will feel like a culinary windfall when it’s safe to once again welcome guests. The rest continue to scrape by on a mix of takeout, delivery and outdoor dining, along with Covid relief funds and, if they’re lucky, flexible landlords.īut for all the red ink, the past year has also been one of mind-boggling reinvention and sweat-soaked resilience that deserve the highest of accolades. (That, we don’t miss.) Since then, more than 10,000 restaurants have reportedly closed across Canada-hundreds in Toronto-taking countless jobs along with them. It’s been a year since anyone has eaten a juicy rib-eye or a bowl of impossibly fragrant Thai curry-or anything, for that matter-inside a packed Toronto restaurant, an experience once as central to life in this food-obsessed town as piling onto the streetcar at rush hour. ![]()
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