Where to eat lunch this week: Holts Café
With bread flown in from Paris, this Yorkville institution creates authentic French tartines that are worth the $15 price tag
The place: Bloor-facing windows flood the room with light and make this a perfect spot for people-watching while sipping on cocktails. The long, loungey room oozes modern chic, with soft greys and bright splashes of red from leather chairs.
The crowd: Couples on cozy couches, Yorkville ladies flanked by pink Holts bags and suits discussing the mayoral race.
The deal: The day’s fish and chips special is popular, but we go for the signature tartines ($15 each)—open-faced sandwiches, made with the famed Poilâne bread that Holts flies in from Paris three times a week.
The dish: The tartine is brunch-like, with its layers of sautéed mushrooms, perfectly poached eggs, oven-roasted tomatoes and Kristapsons’ smoked salmon. The storied bread lives up to its reputation: the dense, butter-kissed crust has a hearty, smoky flavour. Crowned with a tumble of delicate mâche and served with a little tray of spices (Himalayan sea salt, Italian herbs and cracked pepper), this tartine is worth a walk up Bay Street. The grand finale lemon tart ($9) is delicate, tangy and excellent with a cup of Mariage Frères’ aromatic Marco Polo tea ($3).
The time: Without a reservation, our drop-in lunch totals 72 minutes, 15 of which are spent browsing Blahniks and Lanvins while waiting for a table.
The cost: $41, including taxes, tip and a bottle of Voss sparkling mineral water ($4).
Holts Café, mezzanine level, 50 Bloor St. W. (at Bay), 416-960-7817, official Web site.
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[caption id="attachment_20319" align="aligncenter" width="656" caption="(Images: Renée Suen)"] [/caption]
The place: Bloor-facing windows flood the room with light and make this a perfect spot for people-watching while sipping on cocktails. The long, loungey room oozes modern chic, with soft greys and bright splashes of red from leather chairs.
The crowd: Couples on cozy couches, Yorkville ladies flanked by pink Holts bags and suits discussing the mayoral race.
The deal: The day’s fish and chips special is popular, but we go for the signature tartines ($15 each)—open-faced sandwiches, made with the famed Poilâne bread that Holts flies in from Paris three times a week.
The dish: The tartine is brunch-like, with its layers of sautéed mushrooms, perfectly poached eggs, oven-roasted tomatoes and Kristapsons’ smoked salmon. The storied bread lives up to its reputation: the dense, butter-kissed crust has a hearty, smoky flavour. Crowned with a tumble of delicate mâche and served with a little tray of spices (Himalayan sea salt, Italian herbs and cracked pepper), this tartine is worth a walk up Bay Street. The grand finale lemon tart ($9) is delicate, tangy and excellent with a cup of Mariage Frères’ aromatic Marco Polo tea ($3).
The time: Without a reservation, our drop-in lunch totals 72 minutes, 15 of which are spent browsing Blahniks and Lanvins while waiting for a table.
The cost: $41, including taxes, tip and a bottle of Voss sparkling mineral water ($4).
Holts Café, mezzanine level, 50 Bloor St. W. (at Bay), 416-960-7817, official Web site.){kind=link}
Flying in bread…not exactly the 100 km diet!
Wow. Talk about “flying” in the face of the eat local philosphy. What a truly wasteful shame.
you know the plane doesnt fly down just to simply deliver bread..and you’d be surprised by the about amount of things we consume which are flown over from all over the world, especially China.