LCBO Food & Drink Early Summer 2019

Julian Iliopoulos Tanto, 74 Ossington Avenue, Toronto, tantorestaurant.com

bavette with chimichurri, argentinian style recipe on page 123

“I was fortunate enough to be raised by people who liked to cook real food rather than opening a box,” says Julian. “My dad is a very good cook and when I go round and see him he still does the majority of the cooking. My mom and step-dad are also great in the kitchen—and with the barbe- cue in the backyard. Grow- ing up with them, we always included steak in a special- occasion meal.    “Bavette is a cut that I’ve come to love as I’ve grown older. It’s the perfect balance of full flavour and a texture I like to call ‘a pleasant chew.’ We have it on the menu at Tanto, though we cook it over a wood fire there. Travelling around South America before we opened Tanto, I found many different styles of chimi- churri. This one is inspired by Argentina but also shows my own perspective.”

“ I always think of steak when I think of celebrations. This is an opportunity to pay homage to a less-well-known cut. ”

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