Get dinner to go from De la Mer’s new Danforth store
“Govern a great nation as you would cook a small fish. Do not overdo it,” reads the Lao Tzu quote scrawled onto a subway-tiled wall at De La Mer’s new Danforth location. The ex–dollar store space was transformed into a fish shop that could pass for a Parisian café. A glass case runs the length of the room and is filled with a rainbow of filets from white (Atlantic toothfish) to crimson (never-been-frozen, sashimi-grade tuna flown in from the Philippines). At the back of the shop is a ready-made food counter—this outpost is the only one of the three to have a commercial kitchen. Until recently, co-owners David Owen and Blake Edwards have been limited by what they could prep sans oven. The current roster of oven-ready goods includes a lobster mac ‘n’ cheese topped with panko crust, shrimp-and-pesto topped pizza, smoked trout quiche, zesty dips and a selection of soup, which includes a crab and corn chowder (pictured above).
189 Danforth Ave., 647-344-6922, delamer.ca
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/get-dinner-to-go-from-de-la-mers-new-danforth-store/&title=Get dinner to go from De la Mer’s new Danforth store&picture=https://torontolife.com/wp-content/uploads/2015/06/toronto-restaurants-de-la-mer-danforth-chowder-lead.jpg&description=[caption id="attachment_317057" align="aligncenter" width="656"] (Image: Caroline Aksich)[/caption]
“Govern a great nation as you would cook a small fish. Do not overdo it,” reads the Lao Tzu quote scrawled onto a subway-tiled wall at De La Mer’s new Danforth location. The ex–dollar store space was transformed into a fish shop that could pass for a Parisian café. A glass case runs the length of the room and is filled with a rainbow of filets from white (Atlantic toothfish) to crimson (never-been-frozen, sashimi-grade tuna flown in from the Philippines). At the back of the shop is a ready-made food counter—this outpost is the only one of the three to have a commercial kitchen. Until recently, co-owners David Owen and Blake Edwards have been limited by what they could prep sans oven. The current roster of oven-ready goods includes a lobster mac 'n' cheese topped with panko crust, shrimp-and-pesto topped pizza, smoked trout quiche, zesty dips and a selection of soup, which includes a crab and corn chowder (pictured above).
189 Danforth Ave., 647-344-6922, delamer.ca){kind=link}
dear darren and his coterie of zeroes: EAST END! rack it up on the ol’ scoreboard. one for the good guyz.
West: 105
East: 7
you say that as though you’re above them. you’re obsessed with the scoreboard and commenting about them. that makes you sub-zero.
Ummm, you just swing by to call people zeroes? Hate to break it to you, but that makes you the zero.
u relentlessly patrol the boards just to constantly leap to that idiot’s defense? makes u quite the zero. i’ll admit it about me if u can admit it about urself.
sure, can live with that. as long as u admit ur a zero urself.
twerp.
sustainable seafood or not?
how old are you? i ask knowing that you’re not likely to answer but it is odd that you’re doing an ‘i know i am but what are you?’ routine on here.
ive creeped ur facebook and u r an unattractive woman using a years old pic. also, ur pic is splattered all over darren’s fb too. so ur a failure in every sense of the word
No, I don’t. I comment here, there, everywhere, and mostly not in relation to Darren at all. Because he is doing something interesting, however, I do stop by to defend him from the trolls, such as yourself, who seem to have nothing better to do than post childish insults about his work and those who defend him. If you have constructive criticism of what he is doing, I’m all ears.
he isn’t doing anything interesting. he is spamming. plain and simple. name me one restaurant/bar opening in the east end that toronto life has snubbed. just one will suffice. the idea that there is some sort of bias here is absolutely laughable. toronto’s east end is incredible but new establishments just aren’t opening at same rate as in the west. that’s just how it is. but if u support ‘spamming’, that’s ur own sad problem.
1: you don’t know what spamming even is. 2: Local 1794. there’s your 1. I will supply more but you did say that one would suffice. now it’s your turn: what product or service is he spamming? just one will suffice. 3: i’m curious if you think that tl deserves its reputation of not wanting to come out of the bubble.
Jesus, you’re creepy dude.
You seem to support stalking people, guys and girls. That’s worse than sad. It’s frightening.
hmmmm… very interesting these profiles popping up out of nowhere on a days old thread with no previous comments just to chime in here. i could almost swear you were just another phony alias of the same phony aliases above… “Joined Jun 8, 2015” would seem to support that claim.
hmmmm… very interesting these profiles popping up out of nowhere on a days old thread with no previous comments just to chime in here. i could almost swear you were just another phony alias of the same phony aliases above.. “Joined Jun 8, 2015” would seem to support that claim.
u spend ur day monitoring what comments were made to someone else on a days old thread? not only r u very ugly and not only am i now further convinced u r involved in several fake aliases on here, but u r utterly pathetic too. u have a disease.
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These threads are becoming very tiresome for those of us who are actually interested in learning about restaurants. I feel like I’m back in grade school.
uh-oh … looks like East is making a move ….
Well, CW, since you’re the one who instigated these threads by deciding, without any apparent constructive reason whatsoever, to start insulting Darren, you might want to consider why it is that you are so tired. If you find them tiresome, please stop starting them under your name or one of your aliases.