Washington takes on Toronto, the poutine craze goes south, Sutton Place caters to babies

• Just as Smoke’s Poutinerie and Poutini are doing in Toronto, Québécois chefs in New York are adding twists to the cheese-and-gravy standard. T Poutine has such toppings as “Asian” (carrots, peppers, onions, mushrooms, cheddar, soy-ginger sauce) and “breakfast” (scrambled eggs, bacon, cheddar sauce). New York, however, doesn’t sound too happy about the arrival of the Canuck delicacy, deploying that hackneyed headline “Blame Canada.” [New York]

• A Mississippi delicacy—extra-concentrated Kool-Aid used as pickle brine—is moving north, largely in the form of tartar sauce and waffle accompaniments. By the time it hits Toronto, we predict it will be used as a poutine topping. [New York Times]

• It’s time to play another round of “foreigners pay attention to Toronto.” The Washington Post published a mini-guide to Toronto, listing Frank, C5 and a St. Lawrence Market sandwich counter as its top dining picks. Efficiency (or perhaps laziness) is paramount, apparently, considering all three are inside other attractions. [Washington Post]

• Accents Restaurant at Toronto’s Sutton Place Hotel now has a menu for babies. Wee ones can enjoy a banana-avocado mix, as well as creamed chicken with yukon gold potatoes. We’re sure they’ll taste just as good to parents when the babies throw it at them. [The Examiner]

• The Star’s food critic gives a glowing review to a Japanese graphic novel series called Oishinibo, in which a father and son duke it out in culinary battles. The seven-volume collection, which also includes lessons on Japanese food culture, asks such questions as “Who knows sashimi better?” and “What’s the best way to cook rice?” [Toronto Star]