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Food & Drink

Trend We Love: tableside ceremony

By Toronto Life
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Trend We Love: tableside manner

Chefs are perfecting their tableside manner and bringing a bit of ceremony back to dinner. We heartily approve.

  • At St. Clair’s Catch, chef Nigel Finley broils and then bakes whole, six-pound halibuts, which he skillfully debones at the table
  • For his aburi sushi, JaBistro chef Koji Tashiro torches his immaculately fresh fish right at the sushi counter, to the delight of the watching Bay Streeters
  • The roasted heritage-breed chicken at Edulis is baked in a cast-iron pot and carved with reverence in front of diners (of course, the hay that it’s baked with may not be to everyone’s taste)
  • At The Grove, a server pours parsley root soup from a porcelain jug over snails and bacon relish
  • Likewise, at Farmhouse Tavern, a server pours earthy broth from a silver teapot over four kinds of mushrooms and charred rosemary

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