executive
Kitchen Q&A
Steve Gonzalez
hy’s Steakhouse
a drink list of international
wines and spirits. 1 Austin Ter.,
bluebloodsteakhouse.com
9 La Castile
the Shore club
Eat like royalty in a three-
tiered, castle-inspired dining
room, complete with stained-
glass windows and chandeliers
suspended from cathedral
ceilings. Start your meal with
flash-fried calamari, escargots
or a plate of Caspian Sea caviar
before cutting into a char-broiled
USDA pr ime steak, served with
mushrooms or steamed spinach.
tour of the must-be-seen-to-
be-believed wine cellar. 7 Elm St., 2179 Dundas St. E., Mississauga,
lacastile.com
barberians.com 10
8 BlueBloods Steakhouse
One of the city’s most noted
tourist attractions is now home
to this upscale eatery. Antique
furniture mixes with modern art
in the billiard room of Casa
Loma—a circa 1900 gothic-
revival-style mansion—where
the Liberty Entertainment
Group recently invested
$3 million to create a steakhouse
featuring cuts of beef sourced
from around the world, plus
Quinn’s
Located in the Financial
District’s Sheraton Centre Hotel,
Quinn’s is a family-owned-and-
operated steakhouse with an
Irish flare. Not in the mood for
their aged Alberta beef steak or
slow-roasted prime rib? Try the
Irish stew or Clare Island salmon.
Whatever you settle on, make
sure to relax afterward with a
glass of one of the 240 whiskeys
on offer. 96 Richmond St. W.,
the executive chef
of the popular South
American restaurant Baro
is a champion of the
burgeoning Latin food
scene in toronto
On starting Baro:
Baro is the grown-up version
of our other restaurant, Valdez,
which serves modern Latino
street food. I always wanted
to do Latin American food in
Toronto—I felt like it was
missing here. I never really
had a Latin chef to teach me
the ropes, so I learned on my
own by cooking at home,
and from working in Miami.
On his favourite dish
to prepare:
We have five types of ceviche
on the menu right now and
it’s kind of my jam. It’s fresh,
acidic and has some spice to
it—it’s what I like to eat.
On his favourite ingredients:
I use a lot of cilantro at the
restaurant. It’s my favourite
herb. We use every part of
the plant: from the roots to the
stems to the leaves. We can
make purees, marinades
and sauces out of it—all kinds
of different things.
Baro is located at 485 King
St. W., barotoronto.com. Chef
Gonzalez is part of Chefs for
Change, an organization that
supports Community Food
Centres Canada with culinary
events. chefsforchange.ca
quinnssteakhouse.com
Winter 2017/2018
where
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