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O N T A R I O June 2016 | Vol. 31 | No. 5
N AT I O N A L
C O V E R A G E
R E G I O N A L
F O C U S
$ 5 . 9 5
DRAFTED
Building Basil Box Southeast Asian countries two years ago. There the couple spent time farming and immersed themselves in the bustling street marTORONTO — Peter Chiu learned about cre- kets. “We enjoyed that experience and wanted ating great guest experiences from his father, a to bring that feeling back to North America,” he successful Ontario restaurateur, but the young said, noting particular attention was paid to the entrepreneur is intent on blazing his own trail element of freshness they witnessed as vendors shopped daily for ingredients. with the development of Basil Box. “Sour, sweet, salty, all those flavours comChiu worked in foodservice and studied hospitality at Ryerson University before open- bined, was really something unique to us and ing the fast casual concept, which draws influ- we wanted to bring that aspect over here,” he APPROVAL REQUIRED added ence from Vietnam and Thailand. “We believe the enclosed proof is sent for your approval. We will not proceed with the job until the proof is returned. Chiu’s focus on quality food and service, that the North American palate was looking for INSTRUCTIONS. DO NOT GIVE VERBAL CHECKis CAREFULLY! Beyond this point we cannot accept responsibility for any errors. alterations (other than typographicalsaid errors) will be charged extra. Mark proof “OK” or “OK with corrections” aslead the case may done quickly. Staff guests through the prosomething more foreign and exotic,” Chiu. be, signing your name so we may know that the proof reached the proper authority. He and his wife Sherry travelled to the cess asking questions to help determine their By Kristen Smith, Managing Editor
Canada Post Publications Mail Agreement No. 40010152
Signature Of apprOval
preferences. In May, the record number of guests served between noon and 1 p.m. stood at 179. The entirely gluten-free menu allows diners to choose a base: spring mix, short grain brown rice, long grain jasmine rice or chilled rice noodles. From there, guests can choose two vegetables and a protein, which include lemongrass chicken, five spice steak, chili lime shrimp and coconut curry tofu. Dishes are topped with one of five sauces, each with different levels of spiciness, and garnishes, which include fresh herbs, pickled vegetables and Sriracha-spiced pumpkin seeds. Continued on page 13
BEEr is BEing callEd up from tHE Bar to tHE dinnEr taBlE
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CCFCC NATIONAL CONVENTION
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BELMONT MEATS MARKS 50 YEARS
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TOP 75 CHAINS HErE’s wHo Has tHE top salEs in ontario
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date
ConveRt youR RestAuRAnt
to A Boston PizzA
it’s woRth A CAll. it’s eAsieR thAn you think. kingston, ontARio
ConveRted noveMBeR 2014
Call Us now. Felix DeCata Marty Bernard
905.361.3608 905.361.4836
DeCataF@BostonPizza.com BernardM@BostonPizza.com
NAME:
restaurantnews_ad_Kingston_deC2015-Bp
SizE:
8.37" × 3.37"