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Homepage / Non classé / titleist 915 d2 thanks to executive chef Rob Gentile and chef de cuisine Ryan Campell.

titleist 915 d2 thanks to executive chef Rob Gentile and chef de cuisine Ryan Campell.

Non classé

titleist 915 d2 thanks to executive chef Rob Gentile and chef de cuisine Ryan Campell.

Toronto restaurant news

Buca Osteria Bar is set to open Oct, titleist 915 d2. 14 in the bottom of the Four Seasons condominiums at 53 Scollard St.

Also known as Buca Yorkville, it is the third Buca restaurant by the King Street Food Company.

The 3, taylormade r15 driver,500 sq. ft. restaurant will focus on the coastal regions of Italy, titleist ap1 714, with smoked and cured seafood along with pizzas and pastas. Expect octopus salami and frog legs, thanks to executive chef Rob Gentile and chef de cuisine Ryan Campell.

not mainstream stuff, co owner Peter Tsebelis told The Star.

not for everybody. We understand that. It our version of fine cuisine.

There a Maritime feel in the air at the new Lobster Monster, open two months at 3429 Yonge St. Marianne Bay Woo and Steve Woo serve steamed lobster dinners (market price), lobster mac cheese ($15), lobster tacos ($19) and lobster rolls ($19.50).

Spanish tapas bar Tinto Bar de Tapas has opened at 1581 Bayview Ave., titleist ap2 714, with chef Rob Leonard duck stuffed piquillo peppers ($6.50) and $30 jamon Serrano platters. Owner and sommelier Otta Zapotocky first wine dinner is Oct. 13, featuring the wines of Navarre and six tapas for $75.

Patrick McMurray has closed Starfish Oyster Bar at 100 Adelaide St. E. after 13 years, to remake it as Pearl Diver, an Asian influenced seafood restaurant in partnership with Rudy Guo. Both Pearl Diver and sister restaurant C Pearl in Beijing are expected to open this month.

Ursa has gone into hibernation at 924 Queen St. W. after almost three years. Chef Jacob Sharkey Pearce, who handily won the Star 2012 homemade tofu showdown, titleist ap2 714, hinted at future plans: we surface from our slumber we will continue the task of discovery finding better ways to eat and to live, he said.

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