Introducing: All the Best Fine Foods—the Rosedale gourmet emporium returns
Introducing: All the Best Fine Foods—the Rosedale gourmet emporium returns
True to its name, All the Best Fine Foods has been offering high-quality ingredients and prepared foods since 1984. The purveyor of gourmet goods is known for its Rosedale home, but restoration work on the heritage building meant taking temporarily residence in a tiny neighbouring trailer for over four years. The reopening of the Summerhill institution has been a long time coming, not just for regulars, but also for the store’s founder and CEO, Jane Rodmell, and COO, Susan Bowman.
Toronto’s Pencil Design is responsible for the store’s upscale general-store feel. Fresh baked goods greet patrons as they enter the shop. Custom shelving, crafted from reclaimed hemlock, extends from floor to ceiling along the store’s entire left wall, and the shelves are stocked full of hard-to-find brands (like Cipriani), unique gifts (like handmade dishware by Ontario potter Tara Gilchrist), curated knick-knacks and cookbooks chosen by the people at The Cookbook Store. Other additions include a coffee bar and nine tasting stations featuring new, special or seasonal foodstuff.
Rustic country design melds with modern finishes in the middle of the 2,500-square-foot room, where bright display cases showcase the store’s celebrated prepared and frozen foods, from seasonal soups and side dishes to mains. The seasonally driven meals are certified by Local Food Plus, meaning they are sourced exclusively from local farms.
Executive chef Olivia Bolano is in charge of the team of chefs and bakers working at All the Best’s 4,000-square-foot production kitchen in Leaside, which prepares foods daily for the retail store and full-service catering division. Expect to find popular staples like the chicken pot pie ($8.95–26.95) and the popular tarte tatin ($14.95), which features Lincoln Line Orchard apples on Rahier’s buttery puff pastry. In the freezer, look for lobster pies, cheese logs, oven-ready rolls and cottage-ready cookie dough.
The added retail space also translates to a greater number products put out on display, allowing All the Best to cater to customers with dietary sensitivities. The store carries items like flourless orange almond cake and Splendido’s gluten-free quinoa bread (available Tuesday through Sunday; $8).
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- From left to right: Susan Bowman (COO), Olivia Bolaño (executive chef) and Jane Rodmell (founder and CEO).
- Introducing: All the Best Fine Foods
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- Outside All the Best
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- All The Best’s new 2,500-square-foot home
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- Nine tasting stations will feature new, special or seasonal foods that change on a regular basis
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- Butter-based cookie doughs, sweet and savoury rolls, pastries, sauces and soups are part of All The Best’s frozen foods line
- Introducing: All the Best Fine Foods
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- The customer service station
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- A new partnership with The Cookbook Store brings in a rotating display of the latest cookbooks.
- Introducing: All the Best Fine Foods
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- Rodmell says the coffee bar was created to cater to morning commuters who already visit All The Best for the breakfast sandwiches
- Introducing: All the Best Fine Foods
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- An ample display of Canadian and French specialty cheeses
- Introducing: All the Best Fine Foods
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- Pencil Design created this glass-encased bakery display
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- Fresh-pressed grilled cheese ($7.95) using David’s multigrain (house made), Maple Dale’s medium-aged white cheddar and Berkshire bacon ($1.50 extra), with a dollop of house-made ketchup
- Introducing: All the Best Fine Foods
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- All The Best’s chicken pot pie is available in two sizes ($8.95/small; $26.95/large). It features chunks of chicken with just-cooked carrots, celery and peas tucked Rahier’s puff pastry.
- Introducing: All the Best Fine Foods
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- Peppercorn-crusted beef tenderloin ($8.95/100g) with a side of roasted Hillside Garden Farms root vegetables ($4.95).
- Introducing: All the Best Fine Foods
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- Herb-roasted ham ($3.95/100g) from Black Bow Farms
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- The apple tarte tatin ($14.95/9-inch tart) features crispin/matsu-cross apples from Lincoln Line Orchard and Rahier’s butter puff pastry.
- Introducing: All the Best Fine Foods
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- Onion tartlet ($4.95/each) with fresh beet and cucumber salad ($3.25/100g) made using vegetables from Hillside Garden Farms.
- Introducing: All the Best Fine Foods
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All the Best Fine Foods, 1101 Yonge St., 416-928-3330, allthebestfinefoods.com
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/introducing-all-the-best-fine-foods-the-rosedale-gourmet-emporium-returns/&title=Introducing: All the Best Fine Foods—the Rosedale gourmet emporium returns&picture=https://torontolife.com/wp-content/uploads/2011/03/all-the-best-inside.jpg&description=[caption id="attachment_60693" align="aligncenter" width="640" caption="All the Best’s new 2,500-square-foot home (Image: Renée Suen)"][/caption]
True to its name, All the Best Fine Foods has been offering high-quality ingredients and prepared foods since 1984. The purveyor of gourmet goods is known for its Rosedale home, but restoration work on the heritage building meant taking temporarily residence in a tiny neighbouring trailer for over four years. The reopening of the Summerhill institution has been a long time coming, not just for regulars, but also for the store’s founder and CEO, Jane Rodmell, and COO, Susan Bowman.
Toronto’s Pencil Design is responsible for the store’s upscale general-store feel. Fresh baked goods greet patrons as they enter the shop. Custom shelving, crafted from reclaimed hemlock, extends from floor to ceiling along the store’s entire left wall, and the shelves are stocked full of hard-to-find brands (like Cipriani), unique gifts (like handmade dishware by Ontario potter Tara Gilchrist), curated knick-knacks and cookbooks chosen by the people at The Cookbook Store. Other additions include a coffee bar and nine tasting stations featuring new, special or seasonal foodstuff.
Rustic country design melds with modern finishes in the middle of the 2,500-square-foot room, where bright display cases showcase the store’s celebrated prepared and frozen foods, from seasonal soups and side dishes to mains. The seasonally driven meals are certified by Local Food Plus, meaning they are sourced exclusively from local farms.
Executive chef Olivia Bolano is in charge of the team of chefs and bakers working at All the Best’s 4,000-square-foot production kitchen in Leaside, which prepares foods daily for the retail store and full-service catering division. Expect to find popular staples like the chicken pot pie ($8.95–26.95) and the popular tarte tatin ($14.95), which features Lincoln Line Orchard apples on Rahier’s buttery puff pastry. In the freezer, look for lobster pies, cheese logs, oven-ready rolls and cottage-ready cookie dough.
The added retail space also translates to a greater number products put out on display, allowing All the Best to cater to customers with dietary sensitivities. The store carries items like flourless orange almond cake and Splendido’s gluten-free quinoa bread (available Tuesday through Sunday; $8).
[gallery columns="7"]
All the Best Fine Foods, 1101 Yonge St., 416-928-3330, allthebestfinefoods.com){kind=link}
Isn’t this the place where you’d walk by after hours and see mice crawling on top of the baked goods in the windows? – so great that they’re back. (rolls eyes)
Hopefully that will no longer be a problem:
“…restoration work on the heritage building…”
I’ll definitely drop in to take a look.
Four year renovation. A hundred condos have gone up in TO in the last four years. And, of course the trendy 1 Bloor East…still barren. Not even a shovel full of gravel has been dug. Gee, if 1 Bloor East had been built, they’d be shopping at All The Best right now!
Moonshake, why on earth would they leave baked goods in the window overnight? I doubt the authenticity of your story. Almost all old buildings and a lot of new ones have mice. Fact of life in the city.
All the Best has a coffee shop now too, which is great. Shopping at the Theives is sort of a guilty pleasure of mine, especially when combined with a trip to the Station LCBO.