Toronto chefs are tapping into the power of partnership
Restaurant crossovers have become a recipe for sell-out crowds
What’s not to love about a chef collab? For one night only, Toronto’s best cooks join forces to create something unique. It’s like a restaurant crossover episode, and it’s a recipe for sell-out crowds. Hell, even the Uber Eats generation comes out to indulge, which may explain why pop-up dinners are, well, popping up everywhere.
In March, Scott Vivian and Nate Middleton of Beast, the nose-to-tail temple on Tecumseth, hosted one such dinner: a pizza party with the kitchen wizards from Donna’s, the Junction’s comfort-food haven on Lansdowne. The line stretched around the block as a hundred hungry diners arrived to devour heavenly pies with unusual toppings, like chicken cordon bleu or a play on Donna’s beloved lamb liver toast.
Maybe you really can’t have too many cooks in the kitchen.
Barry Jordan Chong is the city and real estate editor at Toronto Life. He lives and writes in Toronto.
