LCBO Food & Drink Spring 2024

INSIDE SCOOP

GIFTING Pass

the Wine If you’re invited to a Passover Seder, play it safe and bring a wine with the KP (Kosher for Passover) or KPM (also flash pasteurized) designation. Here are two bottles sure to please any host. To celebrate the season further, pack them in an LCBO gift bag decorated with a spring motif (in stores and on LCBO.com at the end of March). From one of the most recogniz able names in kosher wine, this California white is grassy and citrusy with a crisp finish. Barkan Classic Cabernet Sauvignon KPM VINTAGES 637785, $23.35 From Israel’s Galilee region, this full-bodied Cab offers dark berry flavours with notes of cedar and spice. It’s outstanding with brisket. Baron Herzog Sauvignon Blanc KPM VINTAGES 898684, $19.00

LOCAL Cocktail Bars If you’re looking for an adult Easter treat, try one of the tasty cocktail-inspired chocolate bars from Orillia’s DWN Craft Chocolatier (dwnchocolate.com). Owner Dawn Nita offers two renditions. The Old Fashioned Dark Chocolate Bar with a Twist of Buckthorn (80 g, $10) has smoky hints of Canadian whisky and local maple syrup. Made from tequila-infused Oaxacan cocoa nibs, the Berry Hibiscus Margarita Bar (50 g, $7) gets its wonderful tart pop from freeze dried berries and lime salt.

LOCAL STAR POWER The famed Michelin guide is finally giving Toronto’s top tables the global recognition they deserve. In honour of International Women’s Day, we’re highlight ing some of the women behind these Michelin-­ recognized spots. —By Jessica Huras

ANNA CHEN, chef-owner, ALMA almatoronto.com Alma’s down-to-earth atmosphere makes it feel like you’re at your coolest friend’s dinner party. Anna Chen draws on her Hakka-Chinese roots to create boundary-pushing yet approachable dishes.

AMBICA JAIN, owner, ADRAK adrakyorkville.ca

ANGELA LAWRENCE, co-founder, CHUBBY’S JAMAICAN KITCHEN chubbysjamaican.com Part of the Gusto 54 Restaurant Group, this restaurant was co-founded by Angela Lawrence, whose Jamaican heritage helped shape the warm ambiance and traditional Caribbean cooking.

Ambica Jain set out to create an Indian restaurant that would be a fine dining destination. The dazzling décor is inspired by an ancient palace, and the dishes are influenced by regions across India.

DISH TO TRY: Parmesan tapioca fritters

DISH TO TRY: Tandoori prawns with apple‑fennel salad

DISH TO TRY: Woodfire grilled marinated jerk chicken with Chubby’s slaw

ALL PORTRAITS COURTESY OF THE FEATURED RESTAURANTS

24 FOOD & DRINK SPRING 2024