Where / What / hoW
executive
Kitchen Q&A
Food: Burgers
Grill, BaBy, Grill
More than a mere patty on a bun, these burgers
range from the simple to the gluttonous
richmond Station
This bustling restaurant steps
away from the CF Toronto
Eaton Centre serves one of the
most talked-about sandwiches
in the city: the Station burger.
The delicious patty is nestled
between a soft milk bun and
topped with beet chutney and
aged cheddar; a side of rosemary
fries makes the perfect accom-
paniment. 1 Richmond St. W.,
richmondstation.ca
The Carbon Bar
Order the brisket cheeseburger
at this upscale casual barbecue
venue: a seven-ounce patty
topped with juicy smoked
brisket, chili gouda, a dill pickle,
ballpark mustard, and special
sauce. 99 Queen St. E.,
thecarbonbar.ca
Harry’s Char Broiled
A Parkdale institution since
1968, Grant Van Gameren,
Robin Goodfellow, and Nate
Young took over the beloved
diner in 2016 and made a few
minor updates. Burgers—served
in quintessential plastic red
baskets—remain a staple
offering. Enjoy the Plain-Jane
10 where
May-June 2018
with cheese and pickles, or try
the Green burger made with
green chorizo, cheese, spicy
pickled onions, and tomatillo
relish. 160 Springhurst Ave.,
harryscharbroiled.com
antler
This rustic establishment puts
the focus on seasonal ingre-
dients and wild and foraged
foods. Tuck into chef Michael
Hunter’s juicy game burger,
which combines wild boar,
bison, and venison into a single
patty topped with duck egg aioli,
hot mustard, and house-smoked
cheddar. Make it truly decadent
by adding a generous helping
of foie gras. 1454 Dundas St. W.,
antlerkitchenbar.com
Planta Burger
Who says a vegetarian option
can’t be as appetizing as its
meaty counterpart? The small
but focused menu here features
the likes of The Jackpot,
comprised of barbecued jack-
fruit as the patty, topped with
kale slaw; or The California,
with avocado, lettuce, and garlic
aioli. 4 Temperance St.,
plantarestaurants.com
Julio GuaJardo
and Kate
Chomyshyn
the husband-and-wife
team discuss Quetzal,
their new restaurant with
chef Grant van Gameren,
where they’ll cook regional
Mexican cuisine over a
28-foot-long open flame.
What can we expect
at Quetzal?
Expect bold flavours inspired
by our love of Mexico, using
a combination of traditional
techniques and our own
experience and terroir
in Canada.
What are you most
excited to introduce to
Toronto’s dining scene?
We’re offering a few different
preparations of our house
ground masa (nixtamalized
corn dough), so we’re
excited to expand people’s
knowledge beyond the tortilla
of what can be prepared
using this versatile ingredient.
What is one kitchen tool
you can’t live without?
A molcajete (mortar and
pestle). They’re super versatile
for grinding spices or making
salsas and marinade. Plus, the
more you use it, the more it
gets seasoned and it makes
your salsas taste even better!
Quetzal is located at
419 College St.
alexa
harry’s char Broiled