Coming soon to Leslieville: Skin and Bones, a new restaurant and wine bar from chef Matthew Sullivan
Information keeps trickling out about Skin and Bones, a new restaurant and wine bar with Matthew Sullivan (Boxed, Maléna) behind the stoves. The most recent hint: this photo of a main course with the unlikely pairing of pork belly, bone marrow and octopus:
A little #Skin+Bones food shot to whet the appetite. Pork belly, octopus and bone marrow twitter.com/skinandbonesTO…
— Skin + Bones(@skinandbonesTO) October 7, 2012
The owner of the new Leslieville spot is Daniel Clarke, most recently of Pizzeria Libretto and Enoteca Sociale, where Sullivan once worked as a server. He told us to expect the wine list to showcase emerging regions, reflecting “quality without the price tag that often comes along with it” (he’ll be competing with the nearby Ascari Enoteca and Glas Wine Bar on that score). The space, a former auto parts factory at 980 Queen Street East, is slated to open in November.
So I don’t get it. The guy was a waiter and now he’s a chef? Skin and Bones sounds like the name of a high school rock band. And this is news? Wow, I can’t wait to eat there! Not. Good luck!
what you haven’t heard ? any one can be called a chef , if they watch enough youtube videos , cooking network shows and launch their own pop up.
trolls. losers. take the foil off your parents basement windows and do something more with your life.
Being a big fan of Daniel and Harry’s, I really hope they did their research on this ‘chef’. I don’t want this to end bad for them :( Looking forward to opening night and checking out the cool space though.
Easy on the hate haters. I’m pretty sure this is a gaffe on TL’s part. From what I’ve previously read, Mr. Sullivan was the executive chef at Malena, not a server. Apparently he also did stages at The Fat Duck and Gramercy Tavern, so it’s a safe bet he knows what he’s doing.
If being the chef at Malena for all of 5 minutes counts… then so be it. All ego and no real training to back it up. By the way,,, the picture does not look at all like a cohesive dish.
Agreed, Danielle. Do your homework, haters. You’re obviously in the dark about the talent in Toronto’s restaurant industry. If you know anything substantial about any of these three guys, you would know that we should all prepare to be blown away by this place.
Just walked past your papered window and made a note to look up your
web-site. Don’t understand why so many negative comments. We’ll see,
albeit opening in November is clearly a “stretch” Good Luck !
Wow.. this is schoolboy stuff on this thread.
Seems people are quick to knock it without trying it.
For all of your sake, I hope this is a BRILLIANT success which I’m sure it will. Pessimists always take the easy road.
Wow, what a bunch of whiners.
Having had the pleasure of eating several of chef Matthew Sullivan’s dishes, I can’t wait for his restaurant to open. The tastes were complex and unexpected, texture and flavour each given its due, and I can only imagine what delights he will accomplish with the full run of a permanent kitchen. All the best, Matthew, and I’ll be making my reservation soon!
Wow…Sounds like a bunch of peeps with their noses out of joint (I wanted to be more explicit, but alas I am commenting on TL)…People should check out the scene for them selves first and determine if he is worth his salt (no pun intended), before trashing!! I plan to check it out as it’s in my hood and look forward to it. Then I will pass judgement and either twitter the bad or the good out of it..But at least I’ll give him a chance!! Actually sounds like shady jaded lovers who didn’t make the cut!
Just ate at S&B & we loved it. Yummy porkbelly. And those little chicken appies were great. Super wine pairing. We’ll be back! Plus a cool looking room.