Yorkville Post October 2020

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GLAM GROCER PUSATERI’S FLAGSHIP STORE TO BE TORN DOWN IN MASSIVE MIDTOWN REDEVELOPMENT

the future of toronto

DINING FEATURING CHEFS MASSIMO CAPRA, NUIT REGULAR, DAVID LEE, IVANA RACA & MORE WHERE WILL WE EAT? WHAT WILL WE EAT? WILL DINNER OUT EVER BE THE SAME?

OCTOBER 2020 · VOLUME 1 · ISSUE 8

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PRIVATE EDUCATION GUIDE Our 31st annual primer to the city’s top private schools and programs Page 36

COVER PHOTO CREDIT CHRISTOPHE GERNIGON STUDIO

TOP OF THE WORLD Penthouse condo designs that spared no expense

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ETALK ANCHOR’S LOVE STORY Lainey Lui shares the cross-country tale of how she first met her husband

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SWEATER WEATHER Jeanne Beker picks the cutest and cosiest sweaters for fall 2020

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T.O.’S NEWEST VEG OPUS David Lee has transformed the old Chase Fish and Oyster spot

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THE FUTURE OF DINING Where will we eat? What will we eat? Will dining out ever be the same?

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CITYSCAPE

THE POST INTERVIEW

OK Blue Jays, let’s playoff ball

NEWS

BY THE NUMBERS

Blue Jays play-by-play announcer and analyst Buck Martinez on the return to the post-season and competing in the World Series for years to come by Ron Johnson

Well, you know, given the extra round, the extra layer of teams, I thought they might have a chance. Obviously, there were a few injuries along the way. We lost some pitchers, but you know, it was industry-wide. Everybody in the game had to deal with injuries. But I think the enthusiasm of the young players was infectious. The fact that they quarantined in Rogers Centre for those three weeks in the summer, they became a team. They really came together. There were a lot of different personalities that came from different teams in different areas in different countries. They all came together as a team. I think the character and the chemistry of this team is very special. Who's been the biggest surprise in your eyes this season?

Obviously, you know, Teoscar Hernandez has really improved a lot. He's become a legitimate power-hitting outfielder. I would say the outfield of Gurriel, Grichuk and Hernandez has probably been the most consistent part of the team outside of the bullpen. But for me, the bullpen has been the biggest surprise without question. What are the club’s outstanding issues heading into the playoffs?

I think the defence is a concern. I think if you make mistakes in the post-season, they will probably cost you games. You know, they haven’t been a great base-running team. They’ve improved that somewhat. But I would say the defence. They have to play a clean game on defence to win. If they make mistakes that could be fatal, in the post-season, for sure. Who do you think the Blue Jays need more from to win?

[Starting pitcher] Hyun-Jin Ryu. He’s the guy that has to win game one of the wild card series [the lowest qualifiers playing each other before the main playoffs begin]. They will match up against the other team’s number one starter, and if you win that game, then you only have to play .500 for the rest of the series and you’re in [to face the top-seeded team in that league's division series]. So I think he becomes the most important individual on this team. And how will this taste of success help the team going forward?

Once you learn how to win, you never

$250 The amount, in millions, of a gift to the University of Toronto from a GTA couple, the largest ever made in Canada to a faculty of medicine.

What does Vlady [Vladimir Guerrero Jr.] need to do to take that next step?

I think we’re starting to see it now this last week of the season. He hasn’t struck out in about 30 plate appearances. He hasn't struck out in a long time. He’s putting the bat on the ball. He’s coming up with big hits. I think people have to remember, he’s just 21 years old. That’s the thing because he came up with so much hype. Everybody knew who he was from the time he signed. It’s been tough on him because the expectations are through the roof.

10 The world ranking for 21-year-old local tennis phenom Denis Shapovalov, who became the second Canadian to make the ATP’s top 10.

What makes you kind of excited about the future of the team?

I think the youth. They have the youngest position players in the majors. And [it’s hard] to have them go through this experience at the start of the season — 11 of the position players never played a full year in the majors. So I think what they have done this year is quite an accomplishment. It’ll only serve them well to have this kind of experience.

60 The number of pharmacies in Ontario that will be allowed to administer tests for COVID-19, including 18 in Toronto.

Do you see any similarities between this and past Blue Jays teams?

I see similarities with the ’85 Jays that won the division because it was a bunch of homegrown young players that had grown up together and learned how to win together. The ’92/’93 team was a cast of all stars from other places: [Paul] Molitor, [Dave] Winfield and Rickey Henderson, David Cone. They went out and they complemented a core of homegrown talent. But I see more similarities to that 1985 team under Bobby Cox.

2 The number of years budding young NBA star Jamal Murray lived at the Rosebud Motel, made famous by TV show Schitt’s Creek.

What does the team need to do to build on what they have achieved and compete for a championship for years to come?

Just remember how hard they played this year and continue to have that same approach. They never allowed the tough losses to affect how they prepared for the next day. They had a very short memory in that regard. I think that’s the one thing they have to remember. The experience of this season will serve them well if they continue to approach it the same way they did this year.

70 The number of years East York barber Jack Freer put in before COVID-19 forced his retirement at age 83.

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At the beginning of the season, did you think they’d have enough to make a run at the post-season like this?

want to do anything but win. This group of young players has won in the minor leagues, and now they are tasting the post-season in the major leagues for the first time. So I think it’s essential that you continue to push this group. And they are self-motivated. There's no question about it. They believe they can win a championship. And they had this expectation way back in spring training in Florida in February. So they have a lot of competition themselves, and they’re not satisfied by just making it to the post-season. They want to win games and advance.

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Tell me your thoughts on the team returning to the playoffs?

I think it was a great testimony to the character of this young team. Getting through all of the hurdles they had to go through, including the virus, the quarantine at Rogers Centre, not knowing where they were going to play their own games, travelling on the road. They did a great job: to be that young and staying that disciplined is very impressive.

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A third condominium has been revealed for the Galleria on the Park super-development at Dufferin and Dupont. The dramatic tower features a flatiron design in a nod to the area’s history. Flatiron buildings are characterized by their distinctive triangular shape. The most prominent of the species was constructed in New York City at the corner of Fifth Avenue and Broadway in 1902. Toronto’s own original flatiron building is located in the St. Lawrence Market District and dates back to 1892, which in turn replaced the small three-storey flatiron building, dubbed the Coffin Block. There are a few other flatiron buildings in the city. Galleria III was announced Monday and features a flatiron design by Hariri Pontarini Architects (HPA) that “pays homage to the area’s unique industrial heritage,” according to a statement. At 31 storeys, the flatiron building will be the tallest of the three planned residential buildings — Galleria I and Galleria II stand at 29 and 24 storeys respectively. In total, the three condominiums will host up to 2,900 residents. Galleria III, for its part, has 426 condo units, ranging from studios up to three-bedroom units. Units have already sold out for Galleria 01. According to developer Elad

Canada, Galleria III will act as the entryway to the master-planned community that includes a new eight-acre city park, a revamped Wallace Emerson Community Centre and up to 300,000 square feet of retail space. “Rising at the entrance of Galleria on the Park, Galleria III will become the new landmark building for not only our community but for the west end,” Elad Canada CEO Rafael Lazer said in a statement. “This marks an exciting new chapter for Toronto’s cityscape.” The flatiron building will feature a red-brick, two-storey podium for retail and above it a wellness amenities floor that includes a fitness centre with a yoga and meditation room. Further up the tower on the 11th floor will be a dedicated social area with a lounge, plus a pool and barbecues outside. A co-working space in the building will also allow residents to work from home, while not exactly at home. Construction already began for the eight-building Galleria on the Park in August. It will open in phases, beginning with Phase 1, which includes Galleria I and the new Wallace Emerson Community Centre. The 21,000metre-square project is replacing the Galleria Shopping Centre that opened in 1972 and has been partly demolished.

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Rendering of the 27-storey condo planned for 733 Mount Pleasant Rd.

A proposed condo tower near Mt. Pleasant Road and Eglinton Avenue East that ballooned in height has residents and city staff worried it will set a new precedent for the area. The application for 733 Mt. Pleasant Rd. originally called for nine storeys, when submitted in 2018, but was changed to 27 storeys in December 2019 after the province eased restrictions on tower height for the area, according to local councillor Josh Matlow. In June 2019, the province changed the Midtown in Focus plan without city consultation to allow for taller towers, especially near transit stations. Since 733 Mt. Pleasant Rd. is located around 160 metres from a future LRT station, it is a candidate for higher density. However, the site is also in the middle of a block of low-rise buildings, which means a tall tower there would stick out and go against “basic urban planning principles,� Matlow said. “[It] is completely unreasonable for that site,� he added. Matlow explained that usually there is a transition between taller towers, often close to transit stations and low-rises and residential homes. The towers go on the corners, with height gradually decreasing toward the smaller buildings. “City planners never recommended a tower on this site,� Matlow said. “They recommended a mid-rise due to the need for transition.�

Above all, Matlow is concerned about the precedent the development might set. Along with Matlow, residents have also voiced their concern about this development. Andy Gort, the president of the South Eglinton Ratepayers’ and Residents’ Association (SERRA), said that his organization has spoken to city planning, Matlow and the developer. According to Gort, the area just doesn’t have the services needed to accommodate more people. He pointed to Eglinton Junior Public School being one of the most oversubscribed in the city, recreational centres stretched to their limits and a shortage of parks in the area, giving it one of the lowest ratios of parks to people in the city. “It’s busy now but about to be busier,� he said. “We’re concerned about general density in the area.� Even with the new LRT set to open in a few years time in the area, Gort thinks that the development will cause even more congestion on the Yonge subway line since the line is connecting residents from faraway neighbourhoods. He hoped the residents’ voices will be heard during a virtual community consultation meeting scheduled for late September. However, Gort said the application has already been appealed to the Local Planning Appeal Tribunal (LPAT), a provincial body that will make the final decision, so it is almost entirely out of their hands. “Whether we agree or disagree,

by Eric Stober

the developers basically signalled they don’t care because they will ask LPAT to decide,� he said. If the development does go through, it could mean the beginning of the end for the neighbourhood as it currently is. One famous shop in the area, Mabel’s Fables children’s bookstore, has already been bought by Maple Venture House Investments, along with six other properties on the street, and is on the chopping block for future development. Although that could be a decade from now, owner of the bookstore, Eleanor LeFave, said she is currently having trouble surviving after being in business for over 30 years. She said sales have taken a dramatic hit due to the pandemic and were already falling as a result of the construction of the Crosstown LRT. Now she has to contend with a potential 70 per cent increase to her rent due to her property being assessed for its “highest and best use� by the Municipal Property Assessment Corporation (MPAC). Since the land could be used for a tall tower, the rent is set to increase to reflect that — a threat facing many businesses across the city, let alone on Mt. Pleasant. “All of the businesses will suffer and close [during its construction],� she said. “There’s no compensation.� As for how the neighbourhood will look in the future, LeFave offers a bleak outlook. “Who knows what will evolve after this,� she said.

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Development could alter strip forever

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NEWS

NEIGHBOURHOOD

Fight over Mt. Pleasant heads to Supreme Court Local advocacy group takes their argument all the way and demands equitable system

Margot Boyd of Friends of Mount Pleasant Cemetery

A local citizens group and a city councillor have decided to pursue an appeal to the Supreme Court of Canada after the Ontario Court of Appeal overturned a lower court’s decision that would have resulted in greater public involvement in the Mount Pleasant Group of Cemeteries (MPGC). They believe the ruling on MPGC’s charitable status has far-reaching implications for cemeteries across Canada. MPGC was created by a special act of the legislature of Upper Canada in the 1800s. It now owns and controls 10 cemeteries covering 1,222 acres of land, including Mount Pleasant Cemetery in midtown, and as of 2014, was sitting on close to half a million dollars in funds. In 2013, Friends of Toronto Public Cemeteries (FTPC), and councillor Kristyn Wong-Tam, acting as a private citizen, launched a legal fight claiming the current appointment process of MPGC’s board of directors violated an 1849 statute. In December 2018, the Ontario Superior Court of Justice ruled that none of the MPGC’s directors had been appointed according to these rules. MPGC appealed the Ontario Superior Court’s ruling, believing that MPGC is not a charitable trust due to not serving a charitable purpose and that an 1871 act incorporating MPGC negated the elections provisions in the 1849 act. In May 2020, a three judge court of appeal panel overturned the lower court’s decision. But Justice

by David Olsen

Sarah Pepall, writing on behalf of the panel, did note that since MPGC is a trust created by the province it could be re-legislated if the province saw fit. “Canada is now at the point where we’re going to have to have this discussion. Burials and cemeteries are not easily digestible subjects. We deal with them only when we have to,” said Margot Boyd of FTPC. “But cemeteries are in the same category as hospitals and schools. They are these essential public services that have to be provided to people and society.”

“They are these essential public services that have to be provided to people and society.” Boyd said that MPGC currently charges above market rates for services, leaving burial out of reach for the poor or working class. “Now we have a new model. Now, post decision, we have this American health-care style of cemetery because not everybody can afford to be buried in a cemetery,” said Boyd. “This decision opens this to happen across Ontario, and perhaps Canada, and that’s the problem. That’s why we’re doing this, and that’s why we’re going to the Supreme Court.

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Pusateri’s Development set to radically transform sleepy midtown neighbourhood Two towers and 455 residential units planned for the corner of Avenue and Lawrence, including the site of a popular glam grocer by David Olsen A development application that, if approved, would dramatically transform the northeast corner of the intersection of Avenue Road and Lawrence Avenue West has raised questions from several residents’ groups concerned about issues such as traffic and green space. Earlier this summer, First Capital Holdings submitted an official plan and zoning amendment application, as well as a rental housing demolition application for 284–290 Lawrence Avenue West and 1507–1545 Avenue Road. This application does not include 1549 Avenue Rd., which abuts Pusateri’s and is home to longtime retailer Royal Lighting. The applications are to facilitate the construction of two buildings, with heights of 13 and 10 storeys, featuring 455 residential units and 4,680 square metres of retail and commercial space.

A communication sent to North York Community Council on Sept. 8, 2020, jointly signed by four residents’ associations, noted concerns with the application with regard to building heights and no on-site public parkland as well as driveway and traffic issues. The groups are Bedford Park Residents Organization, South Armour Heights Residents’ Association, Lytton Park Residents’ Organization and Upper Avenue Community Association. A written statement from South Armour Heights Residents’ Association (SAHRA) said that although the group is not opposed to the redevelopment of the site, they want to ensure the best outcome for the community. The statement said that the groups agree on the key issues outlined in the letter and continue to be in contact with City of Toronto Planning and

councillor Mike Colle’s office and will be expressing the concerns to First Capital. “We strongly agree with the City that the site can and must accommodate a city park. Our neighbourhood is park deficient and this is one of the only opportunities to build a large park that will benefit all four residents’ groups and the wider community.” “Given the size of the site, the Developer is required to convey 15 per cent or 1,470 square metres to public parkland. “The Developer’s proposal does not include any public parkland. First Capital’s proposal will need to be revised to address this issue,” SAHRA’s statement says. The statement also says current planning policies permit mid-rise buildings and that SAHRA believes the height of the proposed buildings represent an overdevelopment of the site. “The upper levels of the

buildings facing both Avenue Road and Lawrence should be terraced back from the street to conform with existing planning policies,” it reads. Ted Butler, vice-president of Bedford Park Residents Organization said the group has concerns about the development’s impact on traffic not only on Lawrence Avenue and Avenue Road, but near the development’s entry points. He said he would also like to see the completion of the Douglas Greenbelt, a path that currently runs from Douglas Avenue to the back of 250 Lawrence Ave. W. “There’s a connectivity of the path that goes through the neighbourhood. If you look it up, it’s in the city parks plan, but it really doesn’t finish to Lawrence like it should,” said Butler, who said the issue wasn’t properly addressed during the development process of 250

Lawrence Ave. W. “Finishing this Douglas Greenbelt cross-ravine path is critical to the neighbourhood. We feel this is a wrong that needs to be corrected,” he said. Councillor Mike Colle said the corner is significant, as it is a gateway to the area, and this development will set a precedent as two other corners at the intersection could also be up for development soon. “It’s quite a significant-sized property that backs on to the Douglas Ravine and also it’s part of future efforts to make Avenue Road more of a people street — more than a highway bypass extension — so we have to get this right,” said Colle. “I’d love to see a setback on the corner where we can get a public plaza or public green space, where people can sit, have a coffee, read a book, just spend some time outside, so coming up Avenue Road you don’t just see another building. I’d like to see sort of a setback on that corner that not only the residents can use, but the whole community can avail themselves of,” he said. Colle said the development is known around his office as the Pusateri Development, named after the fine-foods grocer whose current location would be lost to the development. Colle said he would love to see Pusateri’s remain and be one of the anchor stores in the new development. “Pusateri’s has a very important place in food distribution and food retailing in Toronto and really set the standard for quality food long before anyone else understood or appreciated the fact that people wanted topquality products, and they were willing to pay a bit more and knew they were getting excellent top quality,” said Colle. “I know of the family, the sacrifice they made. They made a very viable business that’s employed a lot of people and provided a product there was obviously a demand for. They really were ahead of the curve. I’d love to see them remain there as one of the anchor stores.” The amendments and demolition application were considered by North York Community Council on Sept. 10 and were due to be considered by Toronto City Council on Sept. 30. Toronto’s city planning division has recommended staff schedule a community consultation meeting with the ward councillor.

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L-R: New development incorporates numerous properties along Avenue Road and Lawrence Avenue; and a rendering of the proposed development

NEWS

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© First Capital

FEATURE

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NEWS

NEIGHBOURHOOD BUSINESS

Buying a toque for a good cause Plus, a revamped menu at Kwan and a nursery school celebrates 20 years To kick off the launch of the new season, Twoque warm-weather apparel company, founded by two childhood friends in Toronto, is donating 1,000 hats this fall to Ve’ahavta, a humanitarian organization. The ethical fashion line focuses on providing warmth to Torontonians, and for every item sold, Twoque donates to someone in need. The great local lunch spot and takeout hidden treasure, Kwan at York Mills (808 York Mills Rd.) has revamped its menu for fall. The new menu will keep some customer favourites, like the Peking duck and dim sum, but has added a number of comforting dishes for the cool months ahead. Owner Debbie Kwan invites her neighbours to see what’s new this fall. It’s fully licensed. Beez Kneez Nursery School and Daycare (1252 Avenue Rd. and 423 Millwood Rd.) is celebrating its 20th year anniversary. The nursery and daycare offers full-day programs for toddlers and preschool children and encourages outdoor play in its beautiful exterior spaces. It’s a great introduction to the school experience for young ones.

Kwan offers some of Midtown’s best dim sum

The fourth outpost of burger joint Rudy (168 Eglinton Ave. E.) just opened its doors in the Yonge and Eglinton neighbourhood. Although the menu is simple — with only four mains to choose from — Rudy’s has

made its mark and has become a staple in Toronto’s burger scene. As with many Toronto restaurants who have been affected by the global pandemic, Mean Bao recently announced that it is scaling back from seven locations to five. Both the St. Clair (1440 Yonge St.) and Roncesvalles (2210 Dundas St.) outposts will close their doors due to COVID-19. AsialiciousTO, the city’s new “-licious” food event, will

continue running until Oct. 11. Inspired by the popular Summerlicious and Winterlicious events in Toronto, this event celebrates Asian cuisine and features over 100 participants, including restaurants, hotels, cafes, bakeries, fast-food joints and food trucks offering prix fixe menus priced at either $10, $20 or $30. Sky Flower is a pop-up restaurant born to safely serve

food in a pandemic. The rooftop patio is open-air and socially distanced, while still providing the intimate feel of an exclusive boutique-style eatery. Executive chef and MasterChef Canada season one winner Eric Chong has full reign over the menu, and he delivers with delicious “Asian-inspired flavours of Korean, Chinese, Vietnamese and Thai in the form of convenient barbecue comfort foods.” The Sky Flower is open for dine-in or takeout (292 College St.).

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AREA BREAK-INS SEPTEMBER 2020 — TORONTO

WHERE

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CRIME BRIEFS

Toronto Police Service officers have arrested a 56-year-old male teacher at Rosedale Heights School of the Arts as part of a sexual assault investigation. It is alleged that between 2015 and 2019 the teacher sexually assaulted two girls who were students at the school. Police arrested the suspect on Sept. 8. He is charged with two counts of sexual assault and two

counts of sexual exploitation. He has been employed at Rosedale Heights School of the Arts since 2004, and previously taught at Don Mills Collegiate, between 1999 and 2004, and Georges Vanier Secondary School from 1998 to 1999. Police are concerned there may be other victims. Police have released an image of a suspect wanted as part of a mischief investigation after an incident at Eglinton Junior Public School. On Sept. 22, at approximately 10 a.m., police attended the school, located at 223 Eglinton Ave. E., after a City of Toronto community safety team member saw a male suspect leave a package by the school. The package contained several syringes and other paraphernalia. The suspect left the area riding a bicycle. The community safety team is part of the city’s safety plan for schools in the area of the homeless shelter at the site of the former Roehampton Hotel, located 120 metres away from the school. The safety plan was formulated after residents complained of an increase in crime and drugrelated incidents. The suspect was arrested later the same day.

Can’t wait to make you smile again! (Behind your mask)

416-486-1136 www.belmandental.com 1881 YONGE ST (At Davisville)

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a 26-year-old Toronto male suspect after three retail robberies in the areas around Bloor Street West and Ossington Avenue and Yonge Street and St. Clair Avenue. It is alleged that, on Aug. 29, three retail store robberies were committed. In each instance, a male suspect entered the premises while concealing his identity with a mask. The suspect gave a note to the employees, demanding money and indicating he had a gun. The suspect was unsuccessful at the first two locations and left empty-handed. At the third location, he took a quantity of cash and fled the scene. Officers arrested the male suspect on Aug. 31. He is charged with three counts of robbery and three counts of disguise with intent.

Police have arrested

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Toronto Police Service officers have made an arrest after a home invasion in the area of St. Clair Avenue West and Avenue Road. On Sept. 4, it is alleged that a female and a male suspect forced their way into a male victim’s apartment while another male suspect waited outside in a getaway vehicle. As the victim attempted to call 911, the female suspect began screaming, punching and scratching the victim. The male suspect then stole the victim’s cellphone, pointed a gun to the victim’s head and then hit him with a gun. The male suspect then dragged the female suspect from the residence and they fled in the waiting vehicle. It is also alleged that, on Sept. 18, the same female suspect arrived at the victim’s place of work and began yelling, swearing and spitting on the victim. The suspect then fled the building and the victim called the police. The suspect was later located and taken into custody without incident. The female accused, 22, of Toronto, has been charged with break and enter, robbery with an offensive weapon and two counts of assault. The two male suspects remain outstanding.

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A stunning boutique condominium, with fifteen elegantly appointed private residences starting from 3,000 sq.ft., nestled in the prestigious South Hill neighbourhood at Russell Hill Road and Clarendon Avenue.

ARRIVING SOON F O R A P R I VAT E A P P O I N T M E N T, P L E A S E C O N TA C T 4 16 7 7 5 7 5 0 1

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See sales representative for details. Illustrations are artist’s concept only. E.&O.E.

REAL ESTATE

NEWS

FASHION DISTRICT

SUMMERHILL

$5 MIL FOR AN ULTRA-MODERN CONDO WITH SPA-LIKE FEATURES

$1.8 MIL FOR A DESIGNER CONDO WITH A ROOFTOP TERRACE

The three-storey condo at 332-40 Oaklands Ave. comes with three bedrooms and upscale finishes throughout. It has a private rooftop terrace and is on offer with Forest Hill Real Estate Inc.

The “wellness pad” at 901-500 Wellington St. W. has two bedrooms, an integrated aromatherapy system, infrared sauna, cove ambient lighting and a 70-foot-long terrace. It is listed with Hazelton Real Estate Inc.

PENTHOUSE DEMAND

No expense was spared in the design of these glamorous, over-the-top suites. From massive terraces, to elaborate walk-in closets (and even the odd infrared sauna or built-in aromatherapy system) these ritzy condos have it all (and more).

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BRIDLE PATH

$5.5 MIL FOR A TWO-STOREY SUITE

With high ceilings, three bedrooms and 3,615 square feet of space, Unit 303 at 238 Davenport Rd. feels more like a single-family house than a condo. It boasts a huge terrace and walk-in closet and is listed with Forest Hill Real Estate Inc.

$2.89 MIL FOR A NEWLY RENOVATED SUITE

The 3,000-square-foot suite at 3D-2 Chedington Pl. boasts two bedrooms, a private elevator and two terraces. Plus the building has a 24-hour gatehouse, valet and car wash on site. It’s on offer with Forest Hill Real Estate Inc.

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FALL HOME DESIGN

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FALL HOME DESIGN

FREE

SNOW

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REMOVAL Quotes

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PA I D A DV E R T I S E M E N T

Location, Luxury and Lifestyle Monza is about location but it is also a collection of spectacular suites with first class finishes, unobstructed views and sweeping balconies curated by awardwinning Patton Design Studio. The Toronto Design Review Panel called Monza’s interiors “masterful.” Monza is lifestyle. Monza is a boutique building with an elegant and modern lobby, concierge service, fitness centre, rooftop party room with outdoor lounging, dining and barbeques.

feeling that permeates the whole area. There’s so much to see and do here, you’ll never want to leave.

THERE’S NEVER BEEN A BETTER TIME TO INVEST ON ST. CLAIR WEST You know you’re on St. Clair West when you see people of all ages strolling the sidewalks, perusing local gourmet shops and boutiques, exploring the Wychwood Barns Farmers’ Market and the many cafés and restaurants that line the street.

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The smell of fresh coffee and baked goods is in the air, and around every corner you’ll find great parks, playgrounds and walking trails to explore. You’ll marvel at the changing urban scenery, with families in their yards, neighbourhood homes with blooming gardens and that neighbourly

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In fact, it’s easy to see why this is one of the city’s most desirable areas to live in, so much so that it has become one of Toronto’s highest performing neighbourhoods with the value of homes increasing by 25 per cent just in the last year. If there was ever a good time to invest in a home on St. Clair West, the time is now.

Now is Your Chance to Live Here At the corner of St. Clair Avenue West and Winona Drive, a new architectural landmark building will soon be under construction. Monza Condos at 863 St. Clair West, an elegantly-designed 9-storey condominium, features modern architecture that reflects the future of St. Clair West.

so homeowners can relax, work and entertain in style. At Monza, you’ll find 1 bedroom, 2 bedroom, and 2 bedroom plus den suites starting from $729,990. “When I’m asked about the best part about living at Monza Condos, I focus on both the beautifullydesigned suites and the location and the lifestyle of St. Clair West,” says Mitchell Abrahams, President of The Benvenuto Group, owners and developers of Monza Condos at 863 St. Clair West. “Surrounded by some of Toronto’s most sought after neighbourhoods, Hillcrest Village, Wychwood Heights, Forest Hill and Corso Italia, the location is teeming with options for you to live, work and play.”

With elegant and modern finishes throughout, every suite is designed with the utmost attention to detail, maximizing living space inside and out

MITCHELL ABRAHAMS PRESIDENT OF THE BENVENUTO GROUP Use your camera on your phone to hear Mitchell Abrahams talk about Monza.

Monza is luxury. After grabbing an espresso at one of the best cafés, shopping at the gourmet boutiques, invite your guests to dine overlooking the spectacular view of Toronto’s skyline. Monza is the location, luxury and lifestyle you’ve been looking for.

New Release of Suites and Final Pre-construction Opportunity The Monza Condos sales centre is now open, with a selection of great suites still available. The sales centre will soon be demolished to make way for construction, which will begin later this year. We would love to walk you through all the details that make Monza Condos a rare investment opportunity. Book an appointment on our website today for a personal one-on-one tour or visit our award-winning Presentation Centre at 861 St. Clair Avenue West to learn about the project. (Safety protocols are, of course, in place)

To learn more about Monza Condos, go to monzacondos.com

FEATURES

LOCATION

SUITE

VIDEO

VIDEO

VIDEO

Rendering is artist’s concept. Prices and specifications are subject to change without notice. E. & O.E.

FASHION

SWEATER WEATHER

JEANNE BEKER One of Canada’s most trusted authorities on fashion, Jeanne has covered the industry for more than 30 years. Now watch her on TSC’s Style Matters with Jeanne Beker or tune into her new podcast Beyond Style Matters.

Once you feel that autumn breeze, it's time to get cosy. We asked Jeanne Beker to pick the best sweaters for fall that you can dress up for a night out or wear for that daily Zoom meeting.

LIP SMACKER STRIPE IT UP

SPLATTER STYLE

CanopyBlue.ca, $158, “I love black and white strips, and it's got that shoulder detailing. We're supporting a Canadian label: Smythe.”

Want.ca, $475.95, “I like this cashmere rainbow foil, and I love the idea of paint splatters and the irreverence of it.”

NEUTRAL FUZZ PERFECT PINK

IntermixOnline.com, $568.79, “This shoulder detailing is a very big trend now, especially if you're still doing Zoom calls.”

TheBay.com, $365.99, “I love this Margiela one. It's beautiful with these long luxurious sleeves with the olive green accents.”

PUFF SLEEVES

WARM IN WOOL

METALLIC GLAM

TNTFashion.ca, $881, “I love the balloon sleeve detailing, and it's merino wool, so it will be soft. It looks really comfy.”

MaskaMode.com, $169, “I love this metallic detailing, it's going to look very glamorous. It's a beautiful sweater.”

A TOUCH OF DRAMA

HoltRenfrew.com, $1,095, “I really love this Isabel Marant sweater. It's got the oversized puff shoulders; there's a lot of drama to this.”

GREY AREA

NECK WARMER ULTRA LUXE

GO GRAPHIC

MaskaMode.com, $189, “This is a real standout. The heart print is really fun and graphic. It has a lot of whimsy to it.”

CAT LOVER

LOOKING FOR LAYERS

SportingLife.ca, $519.98, “I love this one. It's so charming. It's adorable. I want one in every colour. I adore the whimsy of this.”

AndrewsCo.com, $620, “I love a generous, cosy turtleneck, and it works perfectly as a layering piece. It has an elegant simplicity.”

COSY IN CASHMERE

Fredas.com, $430, “This is so perfect for the season. You want to go gather pumpkins in this ribbed cashmere sweater.”

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Want.ca, $199.95, “I adore the lips. They're just absolutely adorable. This sweater is really fun. It doesn't take itself seriously.”

RAINBOW FOIL

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How about we just call it giving thanks? Take the opportunity to explore four new ways of being thankful and paying respect this year by Harriette Halepis

A new normal calls for a different approach to holidays

The history of Canadian Thanksgiving is complex and isn’t the same as our neighbours to the south, but it does have a lot to do with Indigenous peoples and in a

check out the Native Canadian Centre of Toronto. Consume: Consider shopping at Indigenous-owned businesses and even incorporating Indigenous cuisine into your holiday meals. A high-five for the planet

Neighbourhood cleanup: Giving praise to the planet on Thanksgiving may seem odd, but it’s actually a great way to say “thanks” for all the Earth does (especially since it takes so much of our abuse!). How do you give back to the planet on Thanksgiving? One way is to organize a neighbourhood cleanup of masks and gloves and other discarded debris (make sure to wear proper safety gear while cleaning and stay socially distanced). Save a duck or turkey or other feathered friend: Why not turn the tables and save a turkey or duck or other feathered friend on Thanksgiving? Animal shelters and farm sanctuaries across the province can always use donations. You can also sign up for the Adopt-A-Turkey program and save a bird from slaughter. Avoid excess waste: Billions of dollars in uneaten food is thrown away every Thanksgiving. You can cut down on this waste

by only cooking what you intend to eat, avoiding buying too much of any one thing, making an effort to only use reusable plates and napkins and donating any extra food to people in need. It may be easier this year than ever before to cut back on Thanksgiving waste as gatherings will likely be on the smaller size. Support local business

Now more than ever, there’s a dire need to support local business. If you usually buy your Thanksgiving ingredients from the local supermarket, see what you can find locally. Vegetables from Toronto Urban Growers: Find a local urban farmer to purchase vegetables and other local goodies. You can track down the closest source to you by visiting the Toronto Urban Growers website. Not only will you be supporting local commerce, you’ll also find that fresh produce can’t be beat. Turkeys from local farmers: Order a turkey from a local farm this year and skip the guilt that can come with buying a commercially farmed bird. There are lots of farmers surrounding the GTA that will be happy to take your order. Support Black business: There are so many excellent Black-

owned businesses in the GTA. Support Black-owned commerce by finding what you need on the Afro Biz website. Give to those in need

Scott Mission: Hot meals to-go have been on the menu at the Scott Mission (502 Spadina Ave.) since the start of COVID. From Monday to Saturday, free meals are available at the mission, and staff confirm that Thanksgiving will be no exception. Mission staff isn’t sure if the Thanksgiving meal will be to go this year, but they have confirmed that it will “still be delicious!” Toronto Lawyers Feed the Hungry (TLFH): This organization will be serving a Thanksgiving meal on Sunday, Oct. 11, at 10 a.m. The group doesn’t know what the menu will look like, yet, but it’s one place to grab a great meal or ask to volunteer. Good Shepherd: The Thanksgiving Food Drive for the Homeless is a great way to give back. Good Shepherd Ministries will help you organize your own food drive and show you how to support the homeless during the holiday season and throughout the rest of the year. Visit the Good Shepherd website to help.

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Respect to Indigenous peoples

bad way. We are the colonizers here, and we need to pay respect to those who were here first and in whose territories we continue to live and prosper. Learn: Spend an afternoon with your family and get to know the Indigenous communities upon whose land your household is located. For instance, Toronto is home to the Mississaugas of the Credit, the Anishnabeg, the Chippewa, the Haudenosaunee and the Wendat peoples. What can we learn from these First Nations that we can apply to our own lives? How would they give thanks? Volunteer: Take the time to learn about issues affecting Indigenous communities in the GTA and across Canada. Some Indigenous communities welcome volunteers throughout the year and especially during the holiday season. Find out if there’s an opportunity for you to help out this year by checking the Canada Helps website. Donate: Help support Indigenous communities by donating food, money or clothing to kids and women that need both tangible and monetary donations. You can contact the Native Women’s Resource Centre of Toronto (http://nwrct.ca/) to find out where you can donate. Also

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This Thanksgiving is unlike any other. The COVID-19 pandemic has created a new normal, the ongoing issue of systematic racism demands we think critically about our own actions while the climate emergency asks us to consider the planet in all that we do. Perhaps it is time to consider whether or not our current traditions demand a rethink. Thanksgiving usually kickstarts the holiday season, and it’s the beginning of the busiest time of year for most charity organizations. The food drives, collection baskets and free meals initiatives that have been working hard over the past few months come to fruition when the weather turns colder and the need increases. We live in a new Toronto, and although there are plenty of stresses and issues we need to grapple with on the daily, there is also an opportunity to forge new paths and create new traditions with our families that reflect the times.

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Seven haunted spots to visit near Toronto this Halloween From a 100-year-old ‘ghost lounge’ to a local pub with plenty of paranormal activity There’s no doubt Halloween will look a little bit different this year, but that doesn’t mean you can’t still get your creep on — in a safe and socially distant manner, of course. Although haunted houses and packed clubs may be a no go, there are still plenty of ghoulish activities to keep you busy this Halloween weekend, including a local road trip to one of Ontario’s spookiest haunted towns. With its rich historical narrative and smattering of eerie edifices like jails, schools and haunted homes, the province is rife with towns totally worthy of an episode of Stranger Things. Who needs a Halloween party this year. Hop in the car and explore one of these Ontario ghost towns instead. Bala

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The Bala Bay Inn in Bala, Muskoka, is rife with ghost stories. Built 110 years ago, the inn is still home to the so-called “ghost lounge,” where the original proprietor’s body remained for

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evening, be sure to visit the Jester’s Court — an unassuming pub that is said to be the source of much paranormal activity, including taps turning on and off by themselves, salt shakers being thrown across the table and even paintings that spin around on the walls. Hamilton

A caretaker’s ghost is said to roam the halls of the Peterborough Theatre Guild

days after he died in 1916. The room in which he died is still said to be the source of strange tapping noises and paranormal activities like televisions turning on and off by themselves.

stories. Visitors of the Peterborough Theatre Guild have claimed to have been ushered inside by a kind, elderly caretaker who has been dead for years and now haunts the building.

Peterborough

Port Perry

The town of Peterborough definitely isn’t short on ghost

If you happen to find yourself in Port Perry and fancy a haunted

Hamilton is another Ontario town that’s rife with ghost stories, one of which involves a pair of forbidden lovers — Jane Riley and Joseph Rousseau. The couple was in love, but when Joseph’s mother didn’t approve of the couple, Jane flung herself off a cliff near Albion Falls and, as a result, the cliff was dubbed Lover’s Leap. As the story goes, her ghost later visited Joseph’s mother right before she died. London

London is home to multiple haunted locales worthy of a visit. Of the more noteworthy hangouts for local London ghosts is the

by Mackenzie Patterson Middlesex County Courthouse, where some of the 15 criminals that were sent to the gallows still allegedly haunt the building today. St. Catharines

If you’re looking for one of the most haunted buildings in St. Catharines, look no further than 12 Yates St., which today is known as the Whitehouse of Rock and the home of 610 CKTB radio. Rumour has it the building is the source of much paranormal activity, including random cold spots, doors opening and closing on their own and, well, actual ghost sightings. Cooper’s Falls

Snap the perfect creepy Halloween Instagram pic when you visit this ghostly abandoned town in Simcoe County. First settled in the mid-19th century by Thomas and Emma Cooper, the town has been dubbed a “ghost town” since the 1960s because of its eerie, largely abandoned vibe.

Ocean plastic may outweigh fish by 2050 Shifting to plant-based plastics is crucial Almost every product and material we refer to as “plastic” is made from fossil fuels. Most of it hasn’t been around for long — a little over 70 years for the most common products. North American grocery stores didn’t start offering plastic bags until the late 1970s. Over that short time, plastics have become ubiquitous. A Center for International Environmental Law (CIEL) report says global plastic production exploded 200fold between 1950 and 2015 — from two million to 380 million metric tons. Plastic is everywhere, from the ocean depths to mountaintops, from Antarctica to the Arctic — even in our own bodies. As the report points out, almost every piece of plastic begins as a fossil fuel. This creates greenhouse gas emissions throughout its life cycle, from extraction and transport to refining and manufacturing to managing waste and impacts. The report projects these emissions could reach 1.34 gigatons per year by 2030 — “equivalent to the emissions released by more than 295 new 500-megawatt coal-fired power plants.” There are good reasons for plastic’s popularity. It’s lightweight, durable, inexpensive, easily shaped and can be used to safely store many materials, from water to chemicals. That it’s longlasting is part of the problem.

Plastics don’t decompose like organic substances. Instead, they break down into smaller and smaller pieces, much of which ends up in oceans, where it is consumed by marine life and birds. These “microplastics” work their way through the food web and eventually to humans. There’s still much to learn about microplastic’s health effects, but exposure in animals has been linked to liver and cell damage, infertility, inflammation, cancer and starvation. The 50,000 plastic particles that each of us breathes and eats every year and the microplastic pollution falling on some cities undoubtedly have an impact, especially as many of the chemicals in plastics are known to cause a range of health problems. A recent study also shows the ocean plastics problem is worse than thought — although with tonnes of plastic debris and particles swirling in massive ocean gyres, it’s hard to imagine it could be. The study, from the U.K.’s National Oceanography Centre, found the Atlantic has 10 times more plastic than had been estimated. Researchers previously calculated the amount entering the Atlantic between 1950 and 2015 to be from 17 million to 47

million tonnes. New measurements show it’s closer to 200 million. Another report, from the World Economic Forum, Ellen MacArthur Foundation and McKinsey and Company, estimated the oceans could hold more plastic by weight than fish by 2050 if trends continue. Because most plastic doesn’t get recycled, researchers also estimated that 95 per cent of plastic packaging value — worth $80 to $120 billion annually — is lost. It also found that by 2050 the entire plastics industry will consume 20 per cent of total oil production and 15 per cent of the world’s annual carbon budget. The study, “The New Plastics Economy,” outlines steps whereby circular economy principles could resolve many issues around plastics in the environment. These require eliminating all problematic and unnecessary plastic items; innovating to ensure the plastics are reusable, recyclable or compostable; and circulating all plastic items to keep them in the economy and out of the environment. And although individual efforts are helpful, they don’t go far enough. As Carroll Muffett, lead author of the CIEL report, argues, we can’t “recycle our way out of the plastics crisis.” Instead, we must stop producing fossil fuels and unnecessary disposable plastic items. Reducing use is key, but shifting to plant-based plastics and other products is also crucial. As we’ve written before, the COVID-19 pandemic has exposed flaws in our outdated economic systems, but it has also provided an opportunity to pause and figure out how to build back better. Our constant rush to exploit resources, burn fossil fuels and create disposable plastic products for the sake of short-term profits is putting all life and health at risk. We should have started phasing out fossil fuels and their byproducts decades ago when we realized they were creating massive amounts of air, water and land pollution and heating the planet to temperatures that put our health and survival at risk. The longer we delay, the more difficult change becomes. It’s time for new ideas. It’s time for a just, green recovery.

DAVID SUZUKI David Suzuki is the host of the CBC’s The Nature of Things and author of more than 30 books on ecology (with files from Ian Hanington).

ADDITIONS:

NEW BUILDS:

✓ 129 Parkhurst ✓ 141 Parkhurst ✓ 233 Bessborough ✓ 114 Hazelton

✓ 48 Russell Hill Rd ✓ 159 Hudson

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Berkindale Hillsdale • 3 Wembley • 662

✓= completed

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A study found that the Atlantic has 10 times more plastic than had been estimated

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Now open online to shop locally, safely, anytime from anywhere.

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LOCAL GRADUATES

Gaining 2 mil subscribers Amanda Rach Lee on choosing YouTube over post-secondary education by Julia Mastroianni

Caribou Home is a collection of curated small-batch inspired and made in Canada products.

REPORT CARD STUDENT:

Amanda Rach Lee

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GRADUATED:

Earl Haig Secondary School BEST SUBJECT:

English

Canadiana Beaver Linen Towel $24.99

WORST SUBJECT:

Physics

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CURRENT JOB:

YouTube Creator

Amanda Rach Lee’s YouTube channel focuses on bullet journals

When Amanda Rach Lee, a YouTube creator best known for her bullet journaling videos, started filming her own channel on YouTube in high school, it looked very different from today. “There were some DIY videos [I did], some beauty and fashion videos, some lifestyle videos. It was kind of a mishmash of everything,” Lee says. That first year, she says she didn’t even tell her parents what she was doing. “I was secretly filming in my bedroom whenever they weren't home, whispering and secretly posting videos.”

“When I saw a

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video on bullet journaling, I just felt I needed to do it.”

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Lee’s channel grew in popularity pretty steadily over the years, but when she reached the end of high school, she found her niche — bullet journaling, a personal organization system that combines scheduling, reminders, to-do lists and more. “I had discovered bullet journaling and I made one video about it, and there seemed to be a lot of people who were interested in it,” she says. “So I kept doing those while still doing the beauty and fashion videos.” Lee says she realized that most of her viewers were interested in her art and bullet journaling, so she focused on those areas. By the time she was graduating high school at

Earl Haig, Lee decided to defer business school for a year and focus solely on YouTube. “I did well academically in school and applied to all great schools. So I think to a lot of people, including my parents and even myself at times, too, it was kind of like, ‘Is this a waste of time?’ ” she says. But Lee says that, by the end of her first year out of high school, she realized YouTube could be her fulltime job. “It was really fascinating to me because I went to an art program within [Earl Haig] called Claude Watson, so I was doing visual art every day in high school. So it was kind of funny that after I graduated from high school, I ended up still doing art every day,” she says. Lee credits the creator of the bullet journaling system, Ryder Carroll, with inspiring her to start with bullet journaling. “I've always been a planner person, even growing up in school, when they would give you your little school planner, I would find ways to customize it. So when I saw a video on bullet journaling, I just felt like I needed to do it.” Lee says her style of bullet journaling combines art and creativity with planning and that’s what draws her viewers. Her following, now at almost two million, grew so much that Lee was able to launch her own brand of stationery last year, starting with a doodle planner. “It kind of does go full circle because that first year, when I had taken a year off, I was meant to go to business school, and I ended up learning so much about business just through last year's experience.”

HOW THEY MET

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having our wedding reception there as well. The wedding

We had two weddings. We got married officially in Vancouver and had one reception that was quite small with 50 people. Then we had another huge reception Chinese-style in Toronto a month later with 200 people. The pups

We had three dogs together. Our first dog was Marcus, and he’s not with us anymore, and now we have Barney and Elvis. Balancing careers and marriage

Lainey Lui and her husband had their first kiss, proposal and wedding at the same hotel Lainey Lui is back on television screens this fall on the eighth season of The Social, where she’s a co-host, as well as her role as an anchor on etalk. The Torontonian is also known for her popular website LaineyGossip.com, which she runs with her husband Jacek Szenowicz. We caught up with her to find out how her and Jacek met. How they met

I was working as a corporate trainer in Toronto and I was sent from Toronto to the office in Vancouver to train the staff on a new program that the company had launched. Jacek was one of the supervisors in the class that I was teaching. He jokes that he was hot for teacher, and to be honest, I don’t really remember him. When I got back to Toronto, he sent me a message over the intercompany messaging service, and then we just started messaging back and forth. The first date

We messaged back and forth for a couple of weeks and progressed to phone calls at night for a few

weeks, and then we realized we were super into each other. So then he flew me back to Vancouver to hang out with him, and we fell in love, and so our first date was him flying me to Vancouver.

“We respect each other’s space and that definitely keeps us strong.”

The courtship

The first three months were long distance, and I ended up moving to Vancouver four months later. He proposed to me five months after that, and it was a total surprise. He took me to the site of our first kiss, which was outside the Pan-Pacific Hotel in downtown Vancouver, and he proposed there. We ended up

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Shared hobbies

We spend a lot of time with our dogs. All four of us go for walks several times a week, and right now, we are both super into the show Love Island. So every night at 9 p.m. we have this time together where we are just killing ourselves laughing over these people and their hilarious love antics. We also golf a lot. The home

We live in the Beaches and we moved here in 2013 because it most resembled where we lived in Vancouver. It’s by the water, it’s tree lined and it’s perfect for our dogs. Secret of success

The proposal

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TV personality on finding love on the West Coast

R CHILD’S CATION DESIGN YOU U D JEWISH ED E R O IL A -T M CU STO

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Jacek Szenowicz and Lainey Lui met in Vancouver

We are in business together. Jacek is the director of LaineyGossip.com, so we are business partners and life partners. Sometimes those lines are blurred, and we have to check ourselves to reestablish those boundaries. It’s definitely challenging to not let work become the thing that just inserts itself randomly in our non-work time. But we manage through practise and really communicating when we don’t want to talk about work. Tuesdays are the day we typically focus on work, so after the regular workday, he will come to me with an agenda of items we need to discuss. We’ll get all that done, so at dinner we don’t have to let those things seep into our personal lives.

UvɷP t1 HEBREW

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DINING

© Christophe Gernigon Studio

the future of toronto

W H E R E W I L L W E E AT ? W H AT W I L L W E E AT ? W I L L D I N I N G O U T EV E R B E T H E S A M E ?

POST CITY AND ROTMAN ROUNDTABLE PANELLISTS CHEF VICTOR BARRY Piano Piano, Cafe Cancan CHEF HEMANT BHAGWANI GOA Indian Farm Kitchen, Popa, Amaya Restaurant, Egg Bird CHEF MASSIMO CAPRA Capra’s Kitchen CHEF AMANDA COHEN Dirt Candy NYC LISA KRAMER Professor of Finance at the University of Toronto

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NICKI LABORIE Bar Reyna, Reyna on King

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CHEF DAVID LEE Planta Restaurants CHEF ROGER MOOKING Twist by Roger Mooking CHEF IVANA RACA Ufficio CHEF NUIT REGULAR Pai, Sabai Sabai, Kiin, By Nuit

In our first Post City Restaurant Roundtable in partnership with the Rotman School of Management, we sit down with 10 dining industry veterans from Toronto and New York to talk about how the pandemic has impacted restaurants, what’s trending with food lovers now, and what the future of dining out might look like.

POST: How has the pandemic changed the way we eat? What types of food are diners ordering right now? HEMANT BHAGWANI: Everybody wants to

sit at home and enjoy their alcohol. They don't want to come out. People need comfort food, like Indian or Thai or pizza. That's what’s selling. NUIT REGULAR: PPeople want comfort food right now because we are in such weird times and the pandemic is something that's unpredictable. Comfort food is also something that’s not so expensive. A lot of people have to worry about their finances right now. We did a pop-up at Kiin, because it's a fine dining restaurant, and there’s no way that we can open fine dining at this point. I just decided to do something fun with the pop-up. We do a sandwich, we do a burger. That's something that we would never sell at Pai or

any other restaurant of ours. It’s just some comfort food with a Thai tweak on it. With all the sad times, I just feel like bringing some colour, bringing some fun and bringing some joy to the industry. I’m also finding people like to cook more at home. Meal kits are something we’ve never done before, and we did it at Pai. VICTOR BARRY: I think there’s a chemical

reaction that happens in your brain with comfort food. A lot of comfort food has white carbohydrates that light up your brain like a Christmas tree, and it gives you pleasure and instant gratification. Comfort food also stems a lot from your childhood and the nostalgia of being safe. Right now, I think it’s truly all about bringing back the feeling of being safe. That’s why I believe people are gravitating toward more comfort foods these days.

very low. There are no groups of people coming in and spending time at the table, drinking an extra bottle of wine or sitting around having a little cheese while they finish their wine. They just finish the meal, cap the wine and take it home. VICTOR: I would say our cheque

average is up a little bit. I’ve tried to figure out a reason as to why it is. The only thing I can come up with is maybe they’re going out a little bit less, and since they’re going out a little bit less, maybe they’re OK to spend a little bit more money while they are out. The gratuity percentage has been up. People have been happily leaving north of 20 per cent for gratuities.

ROGER MOOKING: The generosity of our customers has been just incredible. Tips are up significantly. The few staff that we have IVANA RACA: People are definitely ordering are greatly appreciative of it because they’ve a lot of pastas. They’re looking for comfort. just been on hiatus for so long. In a time Anything that’s going to make us feel like where people are really in need, they’re more it’s going to be OK at the end. generous than ever. That gives me hope for humanity. POST: What trends are you noticing in how diners are spending? MASSIMO CAPRA: My cheque average is

POST: We’ve been seeing a movement towards eliminating tipping. Do you think we’ll see more restaurants adopting this model?

RESTAURANT ROUNDTABLE IVANA: It's such a weird time. I wouldn't

the guest experience. As a chef and growing up in the industry, the abolishing of tips, it sounds great. But what happens on the back end is the most important part in that conversation. How is that money that's now being included in the food — that $20 or $30 hamburger — how is that money being distributed equally between everybody? I don’t think it’s going be us or myself that’s the first person to do that. If someone like Danny Meyer — who is arguably one of the best restaurateurs in the world presently and one of the smartest men in the hospitality industry — he’s backed away from doing the abolishing of tips thing, that kind of says something to me right there.

MASSIMO: Everybody wants to abolish tipping, but then they don’t want to assume the cost of having the tips abolished. Our waiters make good living because they make tips. Our cooks, finally, they’re starting to share tips. But there is a cost involved. I’m OK to take away the tips. Pay the waiters $30 an hour. Let’s make fair pay for everybody. I don’t know if we can. It’s a big issue. I don’t think we’re able, as a community, to actually absorb no tipping. I don’t think it’s going to work. I mean, we have an unnaturally low price of food per plate. The price of food is going up, and yet, the food cost in the restaurant is still the same. There is a cost involved in producing food. You want to pay the real price? Then there is a real price to be paid by everybody. DAVID LEE: I came to Canada in 1994, and

a caesar salad was around $12.95. A caesar salad today, in 2020, is still at $12.95, but the minimum wage was $5.75 when I first came to Canada. I remember when the minimum wage went up $0.50, and I’m thinking in my mind, “Oh my God, my food cost is going to go up. What shall I do?” But now, minimum wage in Canada, the way I look at it, is $16. It’s not $14, because no one works for that. I think it is a big issue. I agree with you, Victor, that

VICTOR: Not November. There’s no chance.

© NAIT/Flickr

ROGER: I think unless people globally do it or it’s mandated or legislated, it’s an unrealistic precedent because this is a market-driven industry. If my restaurant abolishes tips, and then the one across the street does not abolish tips, and we’re doing similar food at a similar price point, the customer will move to that other place, right? The market has to move simultaneously, or it just will not be able to stick. Or it has to be a cultural precedent. In many parts of the world, Japan, for example, they’re insulted if you tip. There’s no expectation to tip, and it’s frowned upon to tip. Without it being cultural or legislated, I don’t think that it will happen.

POST: How are you planning to transition to fall-winter service and do you think diners will be willing to sit on patios in the late fall?

Clockwise from top: NYC chef Amanda Cohen’s grilled corn and rice salad, the chef at work and her Nashville hot carrots

POST: What’s next for plant-based dining? AMANDA COHEN: Nobody wants vegetables in a pandemic. Don’t let anybody tell you different. I had a very fancy-tasting-menu restaurant. My cheque average was $100, and we did all this tiny, little, fussy food that doesn’t travel. We pivoted to a small set menu for three courses and a lot of sandwiches and salads. We’ve made it as casual as we can. LISA KRAMER: I'm sensitive to the fact that so many people are focusing on comfort foods right now, which doesn’t necessarily lean toward plant based all the time. But I think longer term, as we start to emerge from crisis mode and we think about kind of a bigger picture and the relationship between the food we eat and the environment and even the likelihood of future pandemics, I think we’ll see a return to this increasing trend toward more plant-based foods. DAVID LEE: We’re just about to open up a plant-based restaurant with a Mexican theme called Planta Cocina, so we’re very excited for that. I think that restaurants like Planta are very important. I’m not saying that, "Hey, you should be vegan." I would never preach that, but if it’s seven days a week, I believe that two of the meals should be a plant-based option. I don’t think this trend will go away. I think this is a total lifestyle.

Danny Meyers is an incredible restaurateur. I think that, because of the size of his organization, abolishing tips didn’t work. I do believe that it may work for a smaller organization if you have one restaurant. Maybe. But I think it’s very challenging, it’s very difficult, and it is cultural. HEMANT: My inspiration for doing no tip-

ping in Canada was Amanda. I ate in her restaurant, and I came back to Canada, and I started doing it. But I got nailed big time by CRA [Canada Revenue Agency]. I ended up paying so much to the government that I had to stop. I ended up fighting with the CRA to be able to leave me alone with it, but it wasn’t the case. When I started doing no tipping in the restaurant, I

used to get phone calls. People were swearing at me on the phone. So I ended up leaving it. Unless this comes from the government, we won’t be able to make it work. AMANDA COHEN: My answer back is: if you believe in the system, you all have a voice. Use your voice together. In the States, there are 11 million workers who work for independent restaurants. We have 500,000 restaurants that are small, independent restaurants. That's a huge voice. We put so much money back into this economy, and the ripple effect is insane. I think that, as an industry, we need to start using that and doing the right thing. I

November’s pretty cold. People aren’t going to be wearing their Canada Goose jackets and sitting out and crushing slices of pizza because the food will get cold, and they’ll be uncomfortable. The patio heaters will only extend it a little bit. Sales are going to go down, and there’s nothing we can do about that. We just have to make sure that we’re running our business appropriately, in order to mitigate the loss of the patios. NICKI LABORIE: Like Victor, I don’t think

people will be sitting out there in November. We are getting patio heaters. Our inside is quite small, so my sales will go down. We’re planning different revenue streams to compensate for the loss. Plexiglas will be very important so that I can use as many seats as I can inside. IVANA: Ufficio was built to be this cosy little place, and now that’s kind of backfiring because people aren’t looking for anything cosy right now. Thank God for the continuance of the takeout. We’ve noticed on Thursdays, Fridays and Saturdays we get a lot of takeout before service, which helps us a good amount. Having a patio, which we’ve never had before, has been great for us, but, again, in the winter, nobody is going to want to sit out there. Everybody wants to sit inside. But people won’t want to be in a tiny, little indoor space because they want to feel safe. I think that’s the biggest challenge for a space like ours that’s small. HEMANT: We're lucky that Indian food carries really well for takeout and delivery. Our sales are way up in takeout and delivery, but dine in has not been happening, even up in midtown. We’re very slow. Takeout and delivery is so huge that we’re almost doing similar numbers to what we were doing with dine in before the pandemic. The biggest struggle for us are the food courts. We’re down by 90 per cent, so that's where the challenging part for us is. NUIT: We’re lucky to have a bigger dining

room, but the numbers are still not there. We’re putting more energy into our takeout now. Before this whole pandemic happened, we’d do about 35 per cent takeout, but now it's almost 80 per cent of our revenue. STORY CONTINUED ON NEXT SPREAD

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VICTOR: I don't think it’s very positive for

D O E S P LAN T-BAS E D F OO D M AT T E R EVE N MO R E?

stopped doing tipping because it’s a really sexist, dangerous, misogynistic, racist system, and it’s time it ends because everybody who does it is putting their staff at risk. No matter how good you think your customers are, no matter how good you think your staff is, you’re setting up a two-tiered system that is not worth it in the long run.

| POST |

say yes, but I wouldn't say no. When we started takeout, our clients were so generous with the tipping, leaving $40 or $60 on a bill, which is not a small amount of change.

COVER STORY

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COVER STORY

RESTAURANT ROUNDTABLE

MASSIMO: I’m looking at putting up a tent to cover our patio and putting heaters in it to make it last as long as possible. There are people that will not come inside to eat. There are people that only want to sit on the patio. Victor is right: it’s very difficult because, whether there are a swarm of bees coming around or mosquitoes in the summer or if the food is cold because of the weather, they blame the restaurant for it. If you’re sending a pizza out, and it’s 15 degrees outside, it’s only going to stay warm for five minutes. When winter comes here, it’s very fierce. You’re not going to sit outside in November. You’re going to have to be in an enclosed space with a lot of heat. So we will do our best to make it happen. AMANDA: New York is pretty unique. We’re the last city to get indoor dining, basically. Takeout has been OK. I have outdoor dining, but it’s basically on the side of a highway. We’ll maybe start at 25 per cent indoor capacity at the end of September. I’m at 25 per cent of my sales, and even if we move to indoor dining, it won’t probably go up that much more. You guys have more federal aid in Canada. There’s no landlord relief whatsoever [in New York], so with our rent, I’m in the exact same boat as every other restaurant in New York City, in New York state, everywhere. You’re going to see a mass closure of restaurants in the States in somewhere between the next two to four months. POST: What role will new technology play in the future of restaurants and how is it helping restaurants to provide physicallydistanced service?

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HEMANT: I feel that’s where we’re going to be moving. Having artificial intelligence now and CRMS [customer relationship management software] in your restaurants are going to be very important. I’ve actually ended up spending money on not just online ordering or website, but also how the people will order inside the restaurant. I’m probably two weeks away from finishing it up, the whole technology part, and we’re going to roll it out in all 29 restaurants and see how it goes. Then I want to open it up for all the restaurants in the city. What COVID has basically done, it’s accelerated where we were going to be in the next two years when it comes to technology. I think the restaurant industry is going to be a technology-based business now. That’s where we’re going.

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ROGER: At Twist, we implemented paperless menus, upon reopening, and QR codes. So it’s scan a QR code for the menu, you order direct, boom, direct sales transaction. The whole thing is touchless, paperless, contactless. There’s minimal interaction with the servers for safety without sacrificing the integrity of the service. Our customers primarily are an older demographic because they’re mainly travelling for busi-

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Clockwise from top: Gianna’s Detroit-style pizza, chorizo quesadillas at Taco Beach and a Burger Drops smash burger

DETROIT-STYLE PIZZA When it comes to pizza, it appears Toronto wants double the dough. We’ve seen numerous new Detroit-style pizza restaurants emerge over the spring and summer. Grant van Gameren opened Gianna’s, and Pabalos Island Pies popped up in the Wallflower space. Restaurants like the Greenwood and Beauty BBQ (rebranded as Beauty Eats) have also added Detroit-style pizzas to their menus. TACOS It seems like the summer taco trend might be continuing into fall, with the recent announcement that the Chase Fish and Oyster will rebrand as Planta Cocina, a new plant-based Mexican concept. Tacos have also been a popular menu item at several pop-ups over the past few months, including the Caddi and Taco Beach, along with Sky Flower, which is putting an Asian-inspired riff on the Mexican classic. SMASH BURGERS Toronto can’t seem to get enough smash burgers, the no-frills style of burger that sees a thin beef patty “smashed” on a hot griddle to create crispy edges. We’ve seen the opening of several new joints specializing in the beloved burger in recent months, including Aunty Lucy’s and Happy Burger. Pop-up Burger Drops has found a permanent home, and Extra Burger has added a second west end location.

generation, but the older people are still going to want to touch the menu. They want to talk to the maître d’. They want to know about the bottle of wine. They want to know about the food. They want to know the story behind why you are running that special. It’s very strange for people like me who have been in the industry for, like, 45 years. I’ve bonded with so many clients and so many people in the city. All of a sudden, there is no need for me to be there in some ways. It’s very difficult. It’s quite different. It’s very difficult for me to go to a table of younger people and try to talk to them, and they don’t have anything to say to me. NICKI: This whole technology thing is great, but I do think that people bring people back to restaurants. I’ve noticed through our reopenings, at both locations, that whatever age people are, they want to talk to us. They want to touch base with the people. We get a lot of people that come back two to three times a week because both locations are in fairly residential areas. While I agree that we’re moving toward technology, and it's great for a lot of reasons, people go to restaurants for an experience. They go to a restaurant to be entertained, to be fed, obviously, as well, but there’s so many elements of a restaurant, and people are such a huge element of it. So I hope we don’t see maître d’s and servers replaced. I really do. I hope that the pandemic doesn’t kill the need for the conviviality that you get when you go to a restaurant. That’s really important to why I’m in this business — because that’s what I love to do. NUIT: One benefit I see is I won’t get a call in the middle of the night at 3:30 a.m. that someone broke into my restaurant and tried to steal cash, because it’s happened lately. As an industry, I feel like we need to reinforce the fine dining experience, the experience of coming out and enjoying and talking. The cashless thing, it’s something that can help us, but it doesn’t need to stop the bonding, the community. I feel like, if we use it in the right amount, we can find a balance of how to use those two things: technology and socializing. POST: Has the pandemic permanently changed the way we dine? What do you think the restaurant industry is going to look like in the coming months?

ness. They tend to be educated and sophisticated. Although they may be hesitant because their sensibility is still wanting to be able to interact and touch and talk and all that, they’re also mindful that they’re in a challenging environment. The safety overrides their general proclivity to want to interact and talk and touch a menu and all that stuff. DAVID: We did that same thing, too, with

all of our restaurants. I do feel that the menu, there’s nothing better for me. This is me speaking personally, but there’s something about holding a menu and falling in

love with a dish on that menu that you want to order. The technology is a very different experience. Maybe I’m a little old-fashioned. MASSIMO: It’s a new world. I have a lot of regulars, and there’s nothing they love more than to actually bond with the maître d’, with the bartender, with the waiters, with the chef, with me. Then there are the younger generations that are coming in, and they barely look at you in the eyes. For them, you might as well be a computer. That’s what they’re used to. So the technology is going to be great for the younger

ROGER: I think, if I could answer that question, I’d be a very wealthy human being. Nobody knows. Every day the dynamic is changing. We’re a society. We’re all connected, and the restaurant industry is a big part of that connection. Restaurant people are accustomed to working for very low wages for a very long time. We’re a very resilient bunch. We’re a surviving bunch. We know how to make things happen out of nothing. So I do know that the resiliency of the industry will pervade. What it looks like, I have no idea, but I do know people will have to eat. Whether they will be eating

RESTAURANT ROUNDTABLE

PODS AROUND T H E WO R L D

HEMANT: I think we all have survived be-

NICKI: The last four months, every day, I

change my mind about something. You just don’t know what's coming next. I think, for us, we really focused on budgeting and finding new revenue streams. I had a third space that I was opening for catering, and I turned that into a bazaar. Now we’re selling our dips to take home. We’re doing cocktails to-go. Now I want to try and find another cute thing for winter. It really is about staying creative because I have no idea what the next six months brings. I don’t think we’re going to go under lockdown again, but I think that the general public is not going to be going out. I think we all have to be prepared that people are going to get scared, and the government does a really good job and the media does a really good job at scaring people. My management meetings involve brainstorming and bringing good ideas to the table, and let’s see what else we can do to stay alive for the next six months. But I hope that the industry comes back, and I do believe it will. There are two types of customers right now. There are the ones that are very comfortable, that I constantly have to tell them to sit down and put their mask on. And then there’s the other customer that is petrified. You have to be able to adapt to the various customers that are out there and make everybody happy. I think, if you can do that, then your regulars will keep coming back. That’s what I’m focusing on.

Clockwise from top: Amsterdam’s Mediamatic Eten, Café du Soleil in NYC and Christophe Gernigon Studio’s PLEX’EAT bubbles.

GREENHOUSE DINING Restaurants around the world are finding creative ways to support physically distanced dining. Earlier this year, Mediamatic Eten in Amsterdam debuted a series of dining pods reminiscent of tiny greenhouses. Lined along the waterfront outside the restaurant, the pods keep diners isolated and cosy while also offering a fantastic view. PLEXIGLAS Plexiglas barriers have become an essential item for many restaurateurs looking to safely maximize their indoor dining space as we transition to fall and winter dining amid the pandemic. This has led some companies, such as Christophe Gernigon Studio in Paris, to release more stylish versions of the barriers, including options that can be suspended over tables. DINING BUBBLES New York’s Café du Soleil has set up dining bubbles along the sidewalk in front of their restaurant at Broadway and 104th Street. In addition to helping customers remain within a literal social bubble, the structures are designed to help prolong patio season by offering warmth and sheltering diners from rain.

NUIT: It’s very hard for me because all of my restaurants are downtown. People are not coming back downtown because many people are working from home. We used to have lineups, people coming out from their offices and trying to get some lunch, but there are not many people walking on the street downtown right now. Yet the fixed costs, the rent, etc., is still there. We have to try to survive here and to adapt a different model of the restaurant. It’s tough. My goal is just to stay relevant and stay alive, even though we’re not going to make the same money. We’re just trying to

tread water and stay alive but also still continue to bring up our guest experience. I’m still going to be investing in the guest experience. One day we’ll get to the other side, when the vaccine is being made, and hopefully things will get better. VICTOR: Having been through round one

of COVID, let's call it, I think that we’ve probably seen it already. We’ve been through lockdown. We know how to do that already. We have at least a little bit of experience, and we know how to react better than the first time. We just have to take what we’ve been through as a lesson and be

cause there was a lot of support from the government. If that doesn’t continue — paying the landlords and the wage subsidy — it’ll be very difficult for all of us to survive. It’s true that probably 60 per cent to 70 per cent of restaurants might not survive. But people who are good and have deep pockets, we probably will make it. If there is another lockdown, then it’s going to be very big trouble. I hope it doesn’t happen. But I think we all need to be really aware and fix our takeout menus and plan for it in the next couple of months. This is probably not getting better until mid next year, so it’ll be tough to survive until then. I hope we all can survive, and I wish everybody good luck. I hope we make it. POST: Do you see any positive impacts on the restaurant industry coming out of COVID? DAVID: We’ve all had to make

our businesses more efficiently and run better. There are some positive things that are coming out because of that, but it’s been tough. It’s been challenging. AMANDA: There’s not a lot of silver linings.

I will say that the restaurant industry in the States, by and large, has pretty much come together for the first time in its entire history, and it’s been pretty amazing. We have the Independent Restaurant Coalition, and we’ve been lobbying Congress. We’ve actually been able to do a lot of good. We’re not quite there, yet, but that’s been momentous for an industry that’s been pretty disparate historically. There’s also been a lot of momentum with smaller restaurants coming together, and for the first time talking to each other. That is the silver lining. That is hopefully something that will continue. We sort of realized that “Wow, there are 16 million people that work at restaurants in the States, and we have this huge, huge voice.” HEMANT: I believe this is the first time all

the restaurateurs and chefs have come together. We’re not just partnering but even collaborating and trying to help each other and trying to reach out to each other.

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MASSIMO: It will be difficult to tell. We’re

taking it day by day. We are learning as we go. We are trying to maintain a balance between the happiness of our clientele and the health of our business. We will do whatever it takes. I think our work is going to be cut out for us. We have the Christmas season rushing up on us already. Normally, by now, we would be booking parties and going crazy. But we don’t have anything happening. We will figure out a way to stay alive. Roger is right: We are resilient. We’ve done it for a long time. We’ve seen the worst many times over, even though this situation is unusual because this is worldwide. It’s going to be tough, but we will survive and we will prevail.

prepared for what could potentially happen in the next six months. I think what it looks like for the next six months is kind of like Nicki said: multiple forms of revenue streams coming into your restaurant is going to be important to make sure you’re not relying on guests just coming in. There are two types of guests out there. There are people who are vulnerable and/or scared to be in public, and you’re not really going to see them. Then there are the other people, who are younger, healthy adults, that statistically are not vulnerable to any major complications with COVID, and I believe that those people will still continue to come out and still dine, as long as they’re allowed to. It’s gonna be an interesting couple of months to navigate through.

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in restaurants, whether we’ll be doing more grab and go or meal kits or adapting with mini groceries and retail environments, as well as takeout, there's a lot of different ways to skin this cat. I think what you may also see, that we’ve started to see in New York in the last decade, is chefs simply just leave the big cities. They went back to their hometown in North Carolina. They went back to their home town in Georgia or Seattle, where the rents are low. People appreciate these big splashy chefs from the city coming in to share their chops with their birth cities. The rents are one 10th of what it is in these major centres. The taxes are very favourable. One thing I speculate is we’re going to see an exodus of chefs out of major centres, moving to more suburban areas or even rural centres.

COVER STORY

27

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Interior Designers of Canada

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TASTE TEST

EYES ON THE PIES Chef Mark McEwan helps us get ready for Thanksgiving by putting the best pumpkin pies in the city to the test. Which one promises to deliver the perfect sweet finish to your Turkey Day feast?

WANDA’S PIE IN THE SKY

DUFFLET PASTRIES McEwan praised the classic pumpkin pie from this downtown bakery as featuring a great, traditional filling. He described the filling as having a wonderful flavour and tasting nicely spiced. “The candied ginger and spiced whipped cream topping add a fantastic touch,” McEwan said, adding that the pie was delicious overall. 787 Queen St. W., $19

McEwan said the crust was the selling point for this classic pie. He described the pie as “very tasty,” noting that the filling was pleasantly creamy and just the right amount of sweet. He also added that the pie held together very well forkful after forkful. 287 Augusta Ave., $26

CHARMAINE SWEETS

GINGER’S DESSERTS

McEwan loved the prominent pumpkin flavour in this pie, saying, “You can really taste the pumpkin here, which I like.” He said he enjoyed the texture of both the crust and the filling. McEwan also noted that he liked the pie’s homemade feel, which he described as “comforting.” 115 Vanderhoof Ave., $23

McEwan said the filling of this pie was pleasingly mild and lightly spiced. He noted that the warm cinnamon, clove and nutmeg spices blended well together. “Nothing is overpowering,” he said, adding that he liked the crunchy texture added by the seeds sprinkled on top. 10220 Yonge St., $22

McEwan said he could imagine that this pie would be a “crowd-pleaser” to serve at a group gathering (with those in your social bubble, naturally). He said the crust was nicely flaky and the filling had a “lovely traditional flavour.” 1970 Avenue Rd., $25

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THE ROLLING PIN

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McEwan enjoyed the pumpkin pie from this Yorkville bakery, saying that the flavour was nice and he appreciated the simple presentation. He noted that he could see this small, six-inch version of this pie as being the perfect size to serve as dessert at a small holiday get-together. 12 Cumberland St., $14

MARK McEWAN Mark McEwan is the veteran chef behind Bymark, Fabbrica and McEwan Fine Foods. He’s also the author of bestselling cookbooks and serves as head judge on Food Network’s hit series Top Chef.

RUNNER-UP

WINNER

DESSERT LADY

FOOD

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FOOD

RESTAURANT NEWS

Five toasty warm patios to check out this fall Where to enjoy open-air food and drinks as the weather cools by Amanda Nunes There’s a slight chill in the air, and summer is officially over, but that doesn’t mean patio season has come to an end. Thankfully, there are still many heated patios to dine at across the city. So without further ado, here are some of our top picks for heated patios in Toronto.

mous outdoor dining spots for good reason. The prime location is perfect for people-watching while sipping cocktails and nibbling on bites from the New Zealand–inspired menu. Can’t snag a spot on the rooftop? Don’t fret, Hemingway’s has three other patios to choose from. (142 Cumberland St., 416-968-2828)

Artsy oasis with a view

Clockwise from left: The grilled tiger shrimp, Charles Khabouth, and the Passion Blossom cocktail

Inside Yorkville’s splashy new spot

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A tribute to Charles Khabouth’s Lebanese roots by Jessica Huras

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Amal is the latest restaurant from Rony Ghaleb, who previously flavours of the restaurant’s food Ink Entertainment, the hospitality spent decades working in top menu to its cocktail program. The Passion Blossom is one group behind notable Toronto Lebanese hospitality venues, inspots like Byblos and Patria. As cluding the Four Seasons Hotel in cocktail on the menu that is slightly creamy, thanks to the adInk’s first Lebanese restaurant, Beirut. Ghaleb puts a modern riff on dition of passion fruit purée, which Amal is a particularly personal project for the brand’s Beirut-born traditional Lebanese dishes, in- is combined with vodka, jallab CEO Charles Khabouth. “It’s all cluding dips, hot and cold mezze rosewater syrup, lem-marrakech and skewers. Warm spices, bitters, lychee liqueur and lime the hits from my childhood,” fresh herbs and bold juice. says Khabouth of the flavours are common menu. themes throughout The space With much of its ON THE MENU the menu. Every- Amal takes over the space of Ink’s decor and plateware The Kibbeh Nayeh is thing is designed to former restaurant La Société, but imported from a velvety beef tartar be shared (with you’d never know it from looking Lebanon, Amal dusted with bulgur those in your social at the decor: La Société’s dark, looks to create an and spices. bubble, of course). immersive experience moody glamour is completely “It’s fresh; it’s simple; gone and replaced with bright and for diners. Most of the it’s easy-to-understand airy Mediterranean vibes. staff, including executive food. It’s a menu that satisfies a lot chef Rony Ghaleb, are also Designed by Studio Munge, of people,” says Khabouth, adding Amal’s interior is sleek but welLebanese. “There’s a lot to learn from the that traditional Lebanese coming, with elegant sofas menu,” explains Khabouth. “No cuisine has always feaand geometric-patmatter how knowledgeable a tured plenty of vegeterned cushions creserver is, it's never the same as tarian options. ating a lounge-like COCKTAILS The sampler someone who grew up watching atmosphere. Details Lebanese flavours their mother cook it and eating it platter, for example, such as such as Arak and every day. So it adds another layer.” gives diners a a hand-painted turmeric are used in many of the drinks. The name “Amal” comes from a choice of three of tapestry ceiling and Lebanese word meaning “hope,” a the restaurant's four pendant lighting add fitting moniker for a restaurant classic dips served with a sense of place. Powthat aims not only to channel the puffy rounds of pita. der blue, gold and pastel flavours of Lebanon, but the congreen accents pop against a canvivial way food is enjoyed in The drinks vas of floor-to-ceiling white. The Lebanese culture — it’s a celebra- Ink tapped Sofia mixologist Nis- roomy 5,230-square-foot interior tory vibe that hearkens back to the han Nepulongoda to curate Amal’s has ample space for physically discocktail list. Nepulongoda lever- tanced tables, or there’s also a leafy pre-COVID era of dining. ages core ingredients of Middle second-floor patio overlooking The food Eastern cooking, including citrus, Bloor Street. (131 Bloor St. W., Amal Toronto is the first Cana- cardamom, saffron, mint and rose- 416-551-9929) dian project for executive chef water, to bring the Lebanese

The Drake Sky Yard is a longtime favourite on Queen Street West. With funky rotating art on display and a 360° bar, it’s the perfect place to enjoy an alfresco cocktail or two as the weather begins to cool. (1150 Queen St. W., 416-531-5042) Italian lover’s haven

The recently opened Gusto 501 patio is a welcome addition to the Corktown neighbourhood. This five-storey Italian restaurant has a beautiful rooftop patio with sweeping views of the CN Tower. Diners can enjoy homemade focaccia and wood-fired pizza, along with handcrafted drinks. (501 King St. E., 416477-5647) Casual rooftop vibe

Hemingway’s Yorkville rooftop patio is one of Toronto’s most fa-

Mexican eats around the fire

At El Catrin, you can soak up the fall sun on the expansive, yearround patio while enjoying delicious Mexican fare. In addition to faves like freshly smashed guacamole, El Catrin also has Canada’s largest tequila and mezcal collection. If that wasn’t enough of a draw, you can cosy up in front of the open firepits. (18 Tank House Ln., 416-2032121) Year-round hot spot

Located in the heart of the Financial District, the Cactus Club rooftop patio, dubbed “the Deck,” has a fully retractable roof with snow-melting tech. The stylish space is packed with interesting art to view while dining on chef Rob Feenie’s comforting butternut squash ravioli. (77 Adelaide St. W., 647-748-2025)

El Catrin’s patio can be enjoyed year-round

RESTAURANT NEWS

Doors opened to the new Planta Cocina space in late September by Twinkle Ghosh The Chase Fish and Oyster Bar — once known for shelling out unlimited oysters to its customers, for a reasonable $40, and its lip-smacking menu boasting of crispy cod tacos and tuna nachos — has been transformed into the new Planta Cocina. The former seafood spot, on the southwest corner of Richmond and Yonge, first opened its doors back in 2013 and quickly became a go-to spot for seafood lovers across the city. Now, the restaurant has become one of three Planta locations and is

all set to serve up some of the finest plantbased, Mexican cuisine in Toronto. The new restaurant was officially unveiled to the public in late September, and features a modern and colourful decor with a large outdoor patio. Steven Salm, president and CEO of Chase Hospitality Group and Planta Restaurants, shared some of the reasons behind the transformation with Post City. “The impact of COVID-19 and the current state of the world has made it evident

Ardo team debuts swanky new restaurant The latest outpost is bringing fine Sicilian cuisine to Cabbagetown Perched in the heart of Cabbagetown, Dova (pronounced doh-va) is Toronto’s latest Sicilian offering from the same team that brought us Ardo in Corktown. The new restaurant draws on the flavours, textures and traditions found throughout Sicily and the Mediterranean. Dova features an intimate wine cellar, a luxurious main floor dining space and a hidden patio oasis. The concept intends to entertain private dinners, cocktail receptions or even weddings, when it is safe to do. But they also offer event design services for those looking for a one-stop solution. Curated by chef Roberto Marotta and his wife Jacqueline Nicosia, the menu was inspired by Marotta’s childhood — his mother loved to prepare classic Sicilian dishes for

family and friends whilst also developing a deep connection to food. The pair’s first restaurant, Ardo, was named after their son — who had an especially tough time pronouncing his full name, Leonardo. After the birth of their daughter Vivienne, the couple put in motion Vivi Imports and brought in the finest ingredients from Sicily’s shores to Canada. And now, they have expanded their hospitality chain with Dova. Handmade artisanal pastas, fresh fish and ethically-sourced meats make this spot a gastronomical delight. For patrons of Ardo, the menu also includes the classic Leonardo pizza. Whether patrons are out for brunch, dinner or just drinks, the spot aims to have a spread for every meet (Dova, 229 Carlton St.). — TG

Ardo’s acciughe

Toronto diners won’t have to wait until the winter for the next major foodie event. The city is cooking something up for the fall. Destination Toronto has announced a diverse and unprecedented fall restaurant program called DineOutTO, which aims to give ailing eateries a leg up in the COVID-19-hampered restaurant industry. The program will run from Sept. 23 to Oct. 30, with restaurants listing their special offers, signature dishes and unique culinary experiences on DineOutTO’s website. As far as special offers go, diners can expect anything from complimentary appetizers to kids-eat-free promotions. Signature dishes will feature what the given restaurant has identified as a “must-try,” and unique culinary experiences could include prix fixe menus or a seat at the chef ’s table. This effort will hopefully provide an economic boost to an industry that has been hit hard by the pandemic. Fortunately for both our taste buds and the roughly 125,000 hospitality workers in the city, Destination Toronto is committed to lending a hand. “As restaurants are incredibly important to the vitality and livability of our neighbourhoods, they are critical to Toronto’s economic recovery,” Destination Toronto states in a letter sent out to potential participants in the program. The announcement comes after COVID-19 forced the cancellation of Summerlicious, Toronto’s annual event that brings diners out in droves for some prix fixe fare. Although the program sounds similar to the Winterlicious and Summerlicious events, it is not quite the same. Although Winterlicious tends to focus on higher-end establishments, DineOutTO is open to everyone from food trucks to fine dining. “The program is designed to showcase the wide array of businesses that make up Toronto’s diverse culinary scene,” says Destination Toronto in the letter. For eateries that choose to participate, there is no charge to register a restaurant and no commission or fee will be taken by Destination Toronto or any other organization affiliated with the project. “The promotion has one goal,” says Destination Toronto, “to inspire and encourage Toronto residents to discover new culinary experiences and visit more of the food scene throughout the entire city.” — Trevor Popoff

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One of Toronto’s most popular seafood spots goes vegan

City launches initiative to help save restos this fall

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The interior of Planta Cocina

that transparency in our food supply chain is more important than ever. And that aligns itself perfectly to plant-based cuisine and what the Planta vision has been from the start,” he says. Plant-based cuisine has taken Toronto by storm in recent years, but Salm says the recent shift is more than just a trend and believes it will have significant staying power in Toronto. “Plant-based cuisine has a strong and lasting impact on our immunity, and we can’t wait to provide our guests with an entirely new experience that does not compromise health or quality,” he explains. Despite being able to operate at only 50 per cent of its original dining capacity, Salm is optimistic about greeting guests once again. “It was exciting news when we were able to welcome guests back. It is undoubtedly a different experience out there, and our commitment to being an evolving and experience-based hospitality group is always on the top of our mind,” he says. Chef David Lee’s new menu at Planta Cocina includes the hot mess nachos, with pulled barbecued jackfruit, queso, cashew lime crema, black beans and pico, as well as the amarillo and azul corn masa tamales, seasoned with wild mushroom, huitlacoche and tomatillo. And of course, the huitlacoche tacos with árbol, sweet potato and truffle. And if you know chef Lee, you know anything with truffle is his specialty. Planta has also partnered with Uber Eats, DoorDash and Ritual to deliver favourite Planta dishes as well as pantry staples and meal kits right to your doorstep. Planta Cocina (10 Temperance St., 647812-1221) is open and taking reservations for dine in as of Sept. 28, from 11:30 a.m. to 11:30 p.m. during the week, from 5 to 11:30 p.m. on Saturday and from 5 to 10:30 p.m. on Sunday.

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T.O.’S TOP PROFESSIONALS PROPERTY DIVISION UPON MARRIAGE BREAKDOWN: THE MATRIMONIAL HOME The matrimonial home is often a family’s most significant asset and can become one of the most contentious issues upon the breakdown of a marriage. A matrimonial home is the home ordinarily occupied by spouses as their family residence at the date of separation. It is possible to have more than one matrimonial home (for example: a main residence in Toronto and a cottage in Muskoka). The law has unique rules for a matrimonial home, which apply only to married parties. These include (a) both spouses have an equal right to possession of the residence (i.e. neither spouse can change the locks without giving the other a key); and (b) neither spouse has the right to dispose of or encumber the residence without the consent of the other (i.e. neither spouse can mortgage or sell the home without the written consent of the other).

Cheryl Goldhart – Expert Family Law Lawyer, Mediator and Arbitrator

correct. The law provides for an equal right of possession, not ownership. The ownership of the matrimonial home is determined by title.

Generally, upon separation, spouses are entitled to deduct the value of their assets on the date of marriage from the value of their assets on the date of separation to decrease their net family property. Date of marriage deductions are beneficial because the spouse with the lower net family property is entitled to receive an equalization payment from the other spouse. However, different rules may apply to the value of the matrimonial home. If the spouses reside in the same matrimonial home on the date of marriage and the date of separation, then the homeowning spouse will not be able to deduct the value of the residence from their net family property. For this reason, many homeowners opt to enter into Marriage Contracts There is a common misconception that each to modify the legislated property regime and spouse is automatically entitled to 50% of the ensure that they receive a deduction for their date value of the matrimonial home, which is not of marriage property.

BIO Cheryl Goldhart is a certified specialist in Family Law with over 30 years of experience practicing exclusively in the field. She specializes in complex, high conflict and high net worth cases. She is an accomplished lawyer, OAFM accredited family law mediator and a certified family law arbitrator by the ADR Institute of Ontario.

CONTACT Goldhart & Associates 20 Eglinton Ave. W. Suite 1305

416-967-6111 www.goldhartlaw.com

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WOULD YOU LIKE TO LEAVE MORE TO YOUR KIDS?

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Madison Bongard and Jaymie Bongard

BIO Involved in the financial industry since the late 1970s, Jaymie co-founded Independent Financial Concepts Group (IFCG) in 1995 and belongs to Top of the Table, which accepts fewer than 1% of financial planning professionals worldwide. A graduate of Western University, Madison joined IFCG in 2014. Together, they support clients with tax-advantaged wealth accumulation and preservation strategies.

We spend our working years to support our families and save for retirement. Some of us are fortunate enough to save more than we ever need, others just save enough to hopefully make it through the retirement years. Either way, if we could find a way to leave our kids or grandkids more, or something at all, we would all be excited about that possibility. If you want to leave a legacy to your children, or if you already have substantial wealth and want to leave a bigger legacy, you might want to consider Joint Last to Die Life Insurance. Your situation You have savings or extra income that you do not need for lifestyle purposes. You and your spouse invest the cash in GICs or other taxable investments and earmark these investments for your heirs. You want a financial planning strategy that will increase the funds available for your children when you and your spouse die without risk. An option to consider - Joint Last to Die Life Insurance This financial planning strategy uses your surplus cash to set up a Joint Last to Die Insurance policy. By replacing the taxable investments with a life insurance policy, you will increase the funds available to your heirs when you die and reduce the

amount of tax you will pay today and in the future. How does Joint Last to Die Life Insurance work? You acquire a life insurance policy on yours and your spouse’s life and you name your heirs as the beneficiary of the policy. This cash value accumulates on a tax-deferred basis within the policy, increasing the death benefit payable. When you both die, your beneficiary receives the proceeds of the policy; tax free. By taking advantage of this strategy, you and your spouse have moved personal investment dollars from a tax-exposed environment to a tax-sheltered environment, increasing the amount you give to your heirs when you die. The bottom line is, you have substantially increased the inheritance your children would receive by using this unique type of insurance as an alternative investment.

CONTACT Independent Financial Concepts Group www.ifcg.com

416-484-1011 | jbongard@ifcg.com 416-849-1341 | mbongard@ifcg.com

FEATURE

FOOD

A new breed of gourmet shops Small independent markets selling curated and never-before-seen goods are seeing a boom in a post-pandemic T.O. by Jessica Wei

GREEK EATS TO-GO

“The Agora is having her moment,” says Thanos Tripi, the owner of the Agora, a grab-and-go market by Trinity Bellwoods and beloved west end institutions Mamakas Taverna and Bar Koukla. Previously, people would grab one of the Agora’s signature pitas or wraps and head to the park, but these days, much of the Agora’s business is from sales of its prepared dips, like the

taramasalata, a zingy and bright cod roe dip, or the tzatziki. The freshly baked pita sells out daily. The Agora was continually operating even as restaurants closed down and reopened with limited seating, and the Agora’s menu started folding in beloved legacy items from Mamakas, as well, leading to a spike in family catering that continues today. The question that was on Tripi’s mind throughout the process was always, “How can we be there for our customers?” The Agora did it by stocking pantry essentials from Greece (even despite early disruptions in the supply chain), offering a wide range of items for any meal of the day and staying open as much as possible — that’s seven days a week at both the Agora and Mamakas. With a liquor licence pending, the Agora hopes to be able to offer specialty Greek wines and bottled cocktails like the ones found in Bar Koukla. But until then, the Agora has got your kalamaki, pitas and dips — all day, every day. “My philosophy is, as a restaurant, whether you’re grab and go or dine in, you’re part of the fabric of the community,” says Tripi. “You have to be there for people. We have to be there for the community. So when COVID hit,

it was like, ‘If they can’t get to our dining room, we’re going to theirs.’” The Agora, 921 Queen St. W., 416-901-9022 UPSCALE CONVENIENCE

When Coco Market opened in Rosedale in September 2019, it was with the intention of operating as a high-end “convenience store” selling healthy snacks and pantry essentials, with a café component with grab-and-go items and prepared foods. But with the onset of COVID-19, the dinein element went out the window, and, like shops and restaurants across the city, Coco Market threw all its focus into building out its online store. After briefly closing and reopening in June, the shop has established itself as a neighbourhood stop for premium essentials, stocking wellness items and eco-friendly disinfecting wipes, and locally produced ketofriendly cereals. According to Orlee Wertheim, the owner of Coco Market, the secret to its success has been in the agility of her small team to predict and deliver what customers want — they were there with canned tuna and beans and gluten-free pastas when everybody went into doomsday prep mode — and

when tastes turned toward convenient comforts, she started stocking frozen pizza from Pizzeria Libretto. “Because people weren’t having those experiences of going out, they liked being able to get some of their favourite things from local restaurants, like Pizzeria Libretto or Terroni. We carry a lot of Terroni products now as well,” she says. “It’s almost like bringing those experiences home.” Coco Market, 1064 Yonge St., 416-901-2624 SEAFOOD EXPANSION

The popularity of the longstanding Japanese fish market on Sheppard West has only soared since the pandemic settled in. With fewer sushi places to dine in, more people have attempted making their own maki rolls and sashimi, with freshly sliced sashimi-grade cuts from Taro’s. Taro’s Fish has always operated as a takeout business, but general manager Daniel Lin has seen an uptick in sales in frozen, prepared foods, like miso black cod, teriyaki salmon and other marinated fish, as well as interest in Japanese pantry items at Taro’s, like furikake rice seasoning and higher-end soy sauces. However, as interest has begun to build around its items,

Taro’s has dealt with supply chain issues on sought-after items. “The pandemic has negatively impacted the reliability of any kind of shipping and distribution infrastructure,” says Lin. “Previously, we were ordering uni [sea urchin] all the time, pretty much every day, but since the pandemic, we haven’t been able to get it. Flights get cancelled at the last minute or delayed, shipping companies are short staffed and not able to make good on their delivery time.” However, that hasn’t stopped the growth of Taro’s. On June 3, after a delay in opening (the height of the pandemic in March and April made contacting inspections and licensing officials difficult), Taro’s opened up a second location in Markham. Despite the difficulty in opening and the disruptions in the supply chain, both locations are still going strong, and it’s due to more adventurous home chefs and their loyal customers. “If it weren’t for our customers, we would not have the livelihood that we have,” says Lin. “So any of our success or accomplishments that we have, it’s because of our customers.” Taro’s Fish, 800 Sheppard Ave. E., 416-730-8555

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The pandemic has taken a toll on almost every industry, but it has severely shaken up our markets, big and small. When large chain supermarkets got swamped with panic buyers, independent shops stepped up to fill a necessary gap, offering a safe and physically distanced shopping experience as well as personalized home delivery in some cases. As traditional gourmet markets, like Pusateri’s and Summerhill Market, have scaled up into large-format, onestop grocery shops, smaller vendors have stepped in to fill the specific appetites that Toronto diners have started to crave en masse, from frozen pizzas from their favourite restaurant in the city to sashimi-grade filets of Atlantic salmon for an at-home sushi party.

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Clockwise from left: Souvla at the Agora, a bag of healthy goods from Coco Market and sushi at Taro’s Fish

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FOOD

RECIPES Anthony Rose’s smoked pork rack with chili and country Greek salad “I get whole smoked pork racks from the Butcher Shoppe, and it’s to die for. Starting with an already exceptional product is key,” says Rose of this Big Crow classic. BRINE 1L 6 tbsp 6 tbsp 10 10 3L 1 1 cup

A SPECIAL OFFER FOR Y YO OU From top: A rack of smoked pork and delicious dan dan noodles

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Feel-good dishes for fall from two T.O. chefs Big Crow’s Anthony Rose and Alma’s Anna Chen share their go-to recipes Anna Chen’s dan dan noodles Chef Anna Chen of Bloor West’s Alma offers her take on the Chinese Sichuan classic, with shrimp and a spicy sauce to finish. DAN DAN NOODLES

Chir Chiropractic opractic car care e

2 tbsp 160 g

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2 tsp

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500 ml 1 tsp 1 ⁄4 cup

Please con contact tact team@aethos.ca team@aethos.ca to schedule your your session.

24 pc 1 pack ⁄2 bunch

1

vegetable oil ground pork or turkey dried shrimp ginger, minced garlic clove, minced green onion, minced chili, minced Sichuan peppercorn rice wine or white wine sesame paste or tahini chicken stock black rice vinegar salted mustard greens shrimp, peeled and deveined dry egg noodles cilantro chili and sesame oil, to garnish soy sauce, to taste

METHOD 1. In a heavy bottomed pan, start by browning your ground meat with the veg oil and peppercorns. You don’t want to brown everything all the way through or the meat will taste dry. 2. Add the dried shrimp, Sichuan peppercorn, minced ginger, garlic and chili next. Sautée everything together for a couple of minutes to marry all the flavours together. Deglaze with the wine. 3. Add the stock, vinegar and sesame paste. Simmer the sauce for 15 mins. Season to taste with the soy sauce. 4. Finely chop the mustard greens and set aside. 5. Boil your noodles as per the instructions on the packet. 6. When the noodles are ready, place your shrimp in the sauce. Strain the noodles and add to the sauce. Simmer them together for a minute or two. Serve in a bowl. Top with the mustard greens and finish with the chili and sesame oil as desired. Garnish with the cilantro leaves.

water kosher salt brown sugar juniper berries bay leaves ice water Frenched pork rack pickled chilies

METHOD 1. Combine the salt, sugar, juniper berries and bay leaves with 1 L of water in a large pot. Bring it to a boil, then pour it into a large container along with 3 L of ice water to chill it immediately. 2. Submerge your pork rack in the brine, and let it sit for 2 to 3 days. 3. After a few days, remove your pork from the brine. If you have a smoker, prepare it according to the manufacturer’s instructions and heat it to 225°F. Dry your pork rack well and smoke for 4 to 6 hours, until it has an internal temp of 160°F. 4. Let your pork rest for 20 minutes, then cut into chops and cover with pickled chilies. NOTE: If you don’t have a smoker, you can buy a pre-smoked pork rack at a butcher shop. Ask your butcher if you can pick it up fresh out of the smoker. If not, wrap it in foil and gently warm it in a 250°F oven for about 1 hour. COUNTRY GREEK SALAD 1 English cucumber 1 pint grape tomatoes, halved 1 ⁄2 red onion, diced 3 oz kalamata olives, chopped 1 cup cooked chickpeas 1 tsp kosher salt 1 tsp rubbed Greek oregano 2 tbsp fresh lemon juice 1 ⁄4 cup olive oil 4 oz crumbled goat feta METHOD 1. Quarter the cucumbers lengthwise, and then cut into 3⁄4 inch pieces. 2. Mix the cucumbers with the tomatoes, onion, olives and chickpeas in a large bowl. Season with salt, oregano and lemon juice. Let this marinate for about 10 minutes, mixing every couple of minutes. 3. Add the olive oil and toss well. 4. Serve on a platter and cover with the crumbled feta. Note: If using canned chickpeas, rinse very well before using.

PRIVATE EDUCATION GUIDE Our 31st annual primer to the city’s top private schools and programs Page 36

Kids

Eleven-year-old Roberta Battaglia from Toronto came so close to winning this year’s America’s Got Talent, placing fourth out of 10 finalists on Sept. 23. Battaglia captured the hearts of voters with her powerful voice during her rendition of Lady Gaga’s “Shallow,” which earned her a standing ovation and a Golden Buzzer and later garnered more than 30 million views on YouTube.

Her last performance was to fellow Brampton-born singer Alessia Cara’s “Scars to Your Beautiful.” The talented Battaglia floored America’s Got Talent judges Sofia Vergara, Heidi Klum and Howie Mandel, and although she may not have won the coveted $1 million prize this season, Battaglia has certainly impressed audiences from across Canada, the U.S. and around the world.

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Toronto youth almost wins America’s Got Talent

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2020 SCHOOL OPEN HOUSE GUIDE What parents need to know about the cost of tuition, teacher–student ratios and extracurricular programs.

Bannockburn School

416-789-7855 Please call to book a personal tour.

Bayview Glen 416-443-1030 Visit bayviewglen.ca/school-visits-and-tours for info on our Virtual Open Houses. The Bishop Strachan School 416-483-4325 Visit bss.on.ca/openhouse for info and to register for our Virtual Open Houses: Junior School — Wednesday, October 21, 2020 at 9am Middle School — Tuesday, October 20, 2020 at 6pm Senior School — Tuesday, November 3, 2020 at 6pm Greenwood College School 416-545-5127 Visit greenwoodcollege.org/admissionsevents for info on our Information Sessions.

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TFS - Canada's International School 416-484-6533 x4247 Visit tfs.ca/admissions/open-house-events for info on our Virtual Open Houses La p'tite école: PK - Grade 1 — Tuesday October 20, 2020 at 7pm Senior School: Grade 6 – 12 — Tuesday October 27, 2020 at 9:30am Junior School: Grade 2 – 5 — Thursday November 19, 2020 at 9:30am Jardin d'éveil: Age 2 and PK — Tuesday November 24, 2020 at 7:00pm The Toronto Heschel School 416-635-1876 x334 Visit torontoheschel.org/admissions/open-houses for info on our Virtual Open House: Monday, November 9, 2020 at 7:30pm

The Mabin School 647-342-6246 x247 Visit mabin.com for info on our Virtual Open Houses: Wednesday, October 21, 2020 at 7pm Wednesday, November 25, 2020 at 7pm

Toronto Prep School 416-545-1020 Visit torontoprepschool.com for info on our Virtual Open Houses: Wednesday November 4, 2020 from 7:30 - 9pm Wednesday November 18, 2020 from 7:30 - 9pm Wednesday December 2, 2020 from 7:30 - 9pm

Montcrest School 416-469-2008 Visit montcrest.schooladmin.ca/portal/new_inquiry for info on our Virtual Open Houses: Thursday, October 15, 2020 at 7pm Friday, April 23, 2021 at 9am

Villanova College 905-833-1909 Visit villanovacollege.org for info on our Virtual Open Houses: Wednesday October 21, 2020 at 7pm Friday October 23, 2020 at 9:30am Friday November 20, 2020 at 9:30am

Robbins Hebrew Academy Please call to book a Virtual Talk.

WillowWood School

416-224-8737 x137

St. Clement's School 416-483-4414 x2259 Visit scs.on.ca/open-house for info on our Virtual Open Houses.

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TanenbaumCHAT 416-636-5984 x292 Visit tanenbaumchat.org/open-house for info on our Virtual Open Houses.

The Sterling Hall School 416-785-3410 x220 Visit sterlinghall.com/admissions/inquire for info on our Virtual Open Houses. Sunnybrook School 416-487-5308 Visit sunnybrookschool.com/admissions/tours/ for info on our Virtual Open Houses.

416-444-7644 Please call to book a personal tour.

The York School 416-926-1325 Visit yorkschool.com/admission/admission-process for info on our Virtual Open Houses: Middle School — Wed. October 7 + Wed. November 18, 2020 from 12 - 12:45pm Middle School — Wed. October 28, 2020 from 7 - 7:45pm Senior School — Wed. October 14 + Wed. November 25, 2020 from 12 - 12:45pm Senior School — Wed. November 4, 2020 from 7 - 7:45pm JK/SK — Thurs. October 22, 2020 from 9:30 - 10:15am Junior School — Thurs. November 5, 2020 from 2 - 2:45pm Junior School — Thurs. November 19, 2020 from 9:30 - 10:15am

Bannockburn School A leading independent Montessori school for over 25 years, Bannockburn is recognized throughout and beyond North Toronto for outstanding academic standards, steadfast commitment to Montessori education, and deep respect for the potential in every child. Bannockburn’s Toddler, Primary and Elementary Montessori programs offer an enriched curriculum that exceeds provincial standards and nurtures a love of learning. Children ages 18 months to 12 years flourish in a child-centered community that cultivates

independence, imagination and intellect. Located in a beautiful facility amidst 5 acres of green space, Bannockburn provides an ideal setting for inspired learning, with brilliant Montessori classrooms, ample outdoor fields, a full-size gymnasium, and Music, Art and French specialty rooms. Every family at Bannockburn is proud to call it home: a warm, welcoming place where children love to learn, and where they thrive as creative, confident and compassionate individuals. Please visit www.bannockburn.ca to learn more.

SCHOOL TYPE: Independent School YEAR FOUNDED: 1993 GRADES: Toddler to Gr. 6

ENROLMENT: 200 STUDENT/STAFF RATIO: Varies by Age TUITION: $15,900 - $25,600

The Beez Kneez Nursery School The value and desirability of nursery school is widely recognized not only on educational grounds but also for developing social skills and self-confidence. Established in 2000, the Beez Kneez Nursery School provides a warm and creative atmosphere to foster young children’s imagination, curiosity and intellect. Our programs facilitate children’s social, emotional, physical and intellectual growth through an enriched curriculum, which includes French and dance classes

taught by our own specialty teachers. Most importantly, the children benefit from a high degree of individual attention from dedicated, professionally qualified teachers. All of our teachers hold Ontario teaching certificates and/or early childhood education diplomas, and the majority of our teachers also hold university degrees. Morning, full day, and extended programs available. Lytton Park * Davisville Village

SCHOOL TYPE: Private School YEAR FOUNDED: 2000 GRADES: PS to Kindergarten

ENROLMENT: 75 STUDENT/STAFF RATIO: 8:1 TUITION: $4,250-$20,000

(7:45am - 5:30pm)

At The BEEZ KNEEZ (416) 487 8847

OFFERING MORNING, FULL DAY, & EXTENDED PROGRAMS FOR CHILDREN 18 MONTHS - 4 YEARS

SCHOOL TYPE: Independent School YEAR FOUNDED: 2002 GRADES: 7-12

ENROLMENT: 500 STUDENT/STAFF RATIO: 7:1 TUITION: $37,700

“It’s not that I’m so smart, it’s just that I stay with problems longer.” — Albert Einstein

venture further greenwoodcollege.org | 416 482 9811

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support from the Student Success Centre. Outside of the classroom, Greenwood offers an array of high-calibre athletics, arts and extracurricular programs. Experiential learning opportunities, including outdoor education and service learning, encourage students to find new depths of perseverance and to build connections with the broader Toronto community. When our alumni leave Greenwood, they’re ready to thrive in highly selective postsecondary programs, and to explore what excites them.

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Greenwood College School At Greenwood, we believe every student can venture further. Our small, co-ed community allows students to feel positive and engaged each day, while our trailblazing approach to personalized education helps every student to realize their full potential. Greenwood’s teachers get to know their students not only as learners, but as people. With this foundation in place, our progressive approach to learning challenges students based on what they need to stretch themselves, whether that’s a personalized extension project or

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250 Dav Davisville visville Avenue, A Suite 200 Toronto, T oronto, Ontario O M4S 1H2

Phone: P hone: 416 416.545.1020 6.545.1020 www.torontop www.torontoprepschool.com prepschool.com m

Toronto Prep School

The Toronto Prep School is an independent, co-educational, university preparatory school for discerning students and parents. Virtual Open Houses - Wednesday, November 4th, Wednesday, November 18th and Wednesday, December 2nd - all from 7:30pm to 9:00pm.

Visit our website www.torontoprepschool.com to register for our virtual open houses and be sure to click on the links to our FaceBook and Instagram pages. Contact: Fouli Tsimikalis, Director of Admissions at ftsimikalis@torontoprepschool.com

A combined 60 years of teaching experience has prompted Steve and Fouli Tsimikalis to create an environment that promotes learning, develops leadership and awakens social consciousness through the employment of energetic and hand-picked experienced faculty and staff. Toronto Prep offers a rigorous academic curriculum with the opportunity for students to participate in a variety of school clubs and athletics. Each student will receive a MacBook Pro and a full membership to GoodLife Fitness, to promote and sustain effectuality in mind and body. Steve and Fouli have determined that it truly takes a village to raise a child. “A faculty working closely with parents/ guardians, smaller classes, supervised extra help before and after school and on Saturdays help students reach their personal potential for success,” notes Fouli. Their passion for teaching is evident: “The opportunity to contribute to the development of young men and women is a privilege,” says Steve.

ENROLMENT: ### AVERAGE CLASS SIZE: ## TUITION: $##### SCHOOL TYPE: Independent School YEAR FOUNDED: 2009 GRADES: 7-12 ENROLMENT: 420 STUDENT/STAFF RATIO: 10:1 TUITION: $27,250 - $28,525

The Bishop Strachan School

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For over 150 years The Bishop Strachan School (BSS) has been inspiring young women to be fearless and educating them to be leaders. Renowned for its powerful learning approach, the school’s new wing boasts state-of-the-art learning spaces designed to foster collaboration, investigation and inquiry. BSS offers innovative STEAM-focused academics, a robust athletics program and an expansive collection of co-curriculars. Students are provided with numerous opportunities to engage with the world and find their place in it. We have more than $1.7 million in financial assistance available, and seek to provide opportunities to as many qualified applicants as possible. With expert faculty supporting students’ emotional, social and creative development, BSS provides an inclusive and caring environment. Learn more at bss.on.ca.

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ENROLMENT: ### AVERAGE CLASS SIZE: ## TUITION: $##### SCHOOL TYPE: Independent School YEAR FOUNDED: 1867 GRADES: JK to Grade 12 ENROLMENT: 920 STUDENT/STAFF RATIO: 10:1 TUITION: $33,830 (Day School)

“The cure for boredom is curiosity. There is no cure for curiosity.” — Dorothy Parker

Robbins Hebrew Academy RHA students learn to apply creative, critical and global thinking within a close-knit community that promotes positive social development and lifelong character. We offer a world-class curriculum informed by cutting-edge research and meaningful data. As the first Jewish day school to be accredited by CAIS, we uphold the highest standards shared by Canada’s finest independent schools. RHA’s Early Years Program is modeled on a leading approach to early childhood education that has been

developed, researched and evaluated extensively. It is inspired by Reggio Emilia and encourages curiosity, communication and problem solving. Our students develop the critical skills required for 21st century success and a lifelong love of learning. RHA graduates go on to become society’s original thinkers and principled leaders. For more information, please contact Michael Ferman at 416-224-8737 ext. 137 or mferman@rhacademy.ca. Visit www.rhacademy.ca.

SCHOOL TYPE: Private School YEAR FOUNDED: 1961 GRADES: Nursery-Grade 8

ENROLMENT: 390 STUDENT/STAFF RATIO: N/A TUITION: $13,950 - $17,990

The Mabin School The school you’re looking for does exist. An established school where children, teachers and parents work together to create something special and different. The Mabin School is a home away from home, where children love to learn because they feel known, respected and capable. Mabin is an educational leader that develops confident and independent learners through a rich, hands-on program centred around our belief in Integration, Inquiry and Reflection. Mabin students thrive upon graduation and

are sought after for their academic competence, original thinking and adaptive leadership abilities. Discover more about Mabin's progressive program and our academic and social curriculum at mabin.com. Join us for one of our virtual Open House sessions this fall by calling 647-342-6246 x247 or by emailing us at admissions@mabin.com

SCHOOL TYPE: Independent School YEAR FOUNDED: 1980 GRADES: JK-Gr. 6

ENROLMENT: 150 STUDENT/STAFF RATIO: N/A TUITION: $27,230

SCHOOL TYPE: Independent School YEAR FOUNDED: 1903 GRADES: JK-12

ENROLMENT: 900 STUDENT/STAFF RATIO: 9:1 TUITION: $34,650-$38,150

“Develop a passion for learning. If you do, you will never cease to grow.” – Anthony J. D’Angelo

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Abroad Program with our South Korean sister school, Branksome Hall Asia, as well as Noodle — our pioneering accelerator program for student entrepreneurs. Our graduates are welcomed by leading universities in Canada and around the world, most with scholarships. We provide more than $1 million in student financial assistance each year. Branksome continues to set the pace for innovation in girls’ education, ensuring today’s students are well-prepared to solve tomorrow’s complex problems.

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Branksome Hall Branksome Hall is Toronto’s only all-girls, all-years International Baccalaureate (IB) World School. Our IB Advantage for Girls sparks students’ curiosity and passion for new challenges through our unique combination of outstanding academics, wellbeing, international-mindedness and a strong focus on innovation. Our inquirybased Liberal Arts curriculum is enriched by our four core values: a sense of community, inclusiveness, creativity and making a difference. We offer an immersive Study

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Be in your element.

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TAKE ON THE WORLD !

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Toronto’s Leading Co-Ed, JK-12, IB World School Apply Now for September 2021

yorkschool.com

WillowWood School A co-ed independent school for diverse learners, WillowWood was founded in 1980 based on the core value that all students have a right to learn with dignity, that a warm and nurturing school can serve as a foundation for remarkable lives and that it is the whole person who matters. We have a long tradition of delivering targeted, personal education that considers each student's needs, inclinations and strengths. This individualized approach ensures that students are able to discover and embrace their strengths, address their

weaknesses, and maintain their dignity. Classes are small, the atmosphere is warm, and the pedagogical approach is holistic. Our effective teaching strategies, enthusiastic staff members and innovative programs bring out the best in students, build self-confidence and inspire a love of learning. If your family is seeking a new style of school with a strong history of inspiring students, we’d love to meet you. Visit www.WillowWoodSchool.ca for more information and to set up an your in-person or online interview and tour.

SCHOOL TYPE: Private School YEAR FOUNDED: 1980 GRADES: Foundation 1-2, 3-12

ENROLMENT: 250 STUDENT/STAFF RATIO: 10:1 TUITION: Approx. $23,000

The York School The York School is a coeducational, independent day school located in the heart of midtown Toronto. We offer a challenging and progressive learning experience in an inspiring environment with dynamic and flexible learning spaces. We were the first school in Canada to offer the International Baccalaureate programme for students from JK- 12. The IB Diploma is the ultimate passport for globally-minded students who will travel, work and live all over the world. While we offer an internationally-recognized

educational programme, we pay equal attention to the social, emotional, and physical development of our students. Through our innovative curricular and extra-curricular offerings, we develop inquiring, knowledgeable and caring young people. As engaged citizens of the world, our students go on to pursue their passions with confidence. With such an engaged and diverse community, an education at The York School cultivates supportive friendships that last a lifetime.

SCHOOL TYPE: Independent School YEAR FOUNDED: 1965 GRADES: JK-12

ENROLMENT: 730 STUDENT/STAFF RATIO: 8:1 TUITION: $30,000 to $33,000

SCHOOL TYPE: Private School YEAR FOUNDED: 1952 GRADES: JK-6

ENROLMENT: 140 STUDENT/STAFF RATIO: 9:1 TUITION: $27,200

“The more that you read, the more things you will know, the more that you learn, the more places you’ll go.” — Dr. Seuss Register today for 2020 Book a virtual visit today at admissions@sunnybrookschool.ca

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including Phys Ed, Music, Library, and daily French. Our strong arts program fosters creativity and self expression. Our Singapore Math program engages all learners. We are prepared for all possible teaching scenarios for the upcoming school year. Given our school size, Sunnybrook is able to offer a comprehensive remote IB curriculum including Phys Ed, Music and daily French classes. Please visit our website for more information and to take a virtual tour!

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Sunnybrook School Sunnybrook is an IB co-ed school for students from JK to Grade 6. Positive, nurturing relationships at school give our students the confidence to challenge themselves; SBS teachers create a welcoming classroom experience in which all students can reach their potential. Through inquiry and exploration in the IB Primary Years Program (PYP), students learn the concepts, skills and knowledge to prepare them for Middle School. Academic learning at SBS is balanced, holistic and engaging;

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Forest Hill Taekwondo For children, few activities strike a better balance between fun, focus, and fitness than Taekwondo. Forest Hill Taekwondo’s world-class instructors, led by Master Phil Adams, harness this dynamic to make their students’ first experience thoroughly enjoyable. In fact, the studio has designed an environment that many children and their parents enjoy so much that they make it a part of their day-to-day lives. They offer a flexible schedule with classes every day for every age group, which allows students to participate as often as they want and take ownership of their own learning and progress. And their rigorous Covid protocols and spacious 5,000sf studio make Forest Hill Taekwondo a smart choice. Call or email to book your complimentary trial class. Phone: 416.546.8688 Email: info@foresthilltkd.com

ENROLMENT: ### AVERAGE CLASS SIZE: ## TUITION: $##### SCHOOL TYPE: Martial Arts YEAR FOUNDED: New Ownership 2020 AGE RANGE: 2.5 yrs and up ENROLMENT: 50 STUDENT/STAFF RATIO: Avg. 6:1 TUITION: Visit website for pricing

The Sterling Hall School At SHS, we understand that each young boy will experience tremendous growth and change from JK to Grade 8. As elementary school specialists, we support boys in developing their interests, character strengths and leadership skills during these formative years. We celebrate boy energy! Your son will enjoy active, inspired and foundational learning to develop his compassionate heart and capable mind through our health and community program and character education. We ensure that boys are engaged in learning, grounded in a strong foundation of literacy and numeracy, taught by dynamic teachers using proven learning strategies designed specifically for boys. Sterling Hall offers a robust online and on-campus learning program. With newly implemented health and safety protocols, we will ensure your son is as cared for as he is welcomed, challenged and recognized. The Sterling Hall School is where boys belong.

ENROLMENT: ### AVERAGE CLASS SIZE: ## TUITION: $##### SCHOOL TYPE: Independent School YEAR FOUNDED: 1987 GRADES: JK-8 ENROLMENT: 320 STUDENT/STAFF RATIO: 7:1 TUITION: $31,200

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“The beautiful thing about learning is that no one can take it away from you.” — B.B. King

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The Toronto Heschel School Celebrating its 25th anniversary, The Toronto Heschel School is a hidden gem, offering a progressive Jewish education within a tightknit, caring community. Abraham Joshua Heschel said, “Wonder is the root of all knowledge.” We aim to inspire a sense of awe and wonder in your children, and a lifelong love of learning. The school is inclusive and egalitarian, promoting mutual respect. Small acts of kindness and concern for others are the basis of interactions at our school. Heschel offers an award-winning,

integrated curriculum built upon arts-based learning and Jewish culture and literacy. We teach for understanding, whereby students internalize concepts and learn to think creatively and critically. Bilingual kindergarten classes foster a high level of Hebrew competency. As the first Jewish Day School in Ontario to reach Platinum EcoSchool status, environmental stewardship is emphasized. Discover what a Heschel education could mean for your child!

SCHOOL TYPE: Private School YEAR FOUNDED: 1996 GRADES: JK-8

ENROLMENT: 300 STUDENT/STAFF RATIO: 7:1 TUITION: $15,975-$18,975

Time for Preschool?

Northwood Montessori Plus! For 30 years, parents have been choosing Northwood Montessori as an alternative to traditional preschool and public kindergarten programs. A small pupil/teacher ratio plus our innovative approach to the teaching of young children have resulted in happy, confident graduates well-prepared in every way for ‘big school’. Our rich curriculum, a blend of Montessori and E.C.E methods, caring, talented teachers and a nurturing, stimulating environment help preschoolers develop a positive attitude to school and

learning. We build a strong foundation for future academic success. Busy parents appreciate the support of Licensed Child Care for extended hours, flexible scheduling, and nutritious meals plus After School and Summer Enrichment Programs for students and their siblings ages 2 to 10 years. Camp Northwood provides optional, flexible summer fun when parents need coverage for July and August. Northwood offers Parent and Tot, Toddler, Preschool, Kindergarten, and School Age Programs.

SCHOOL TYPE: Preschool/Extracurricular YEAR FOUNDED: 1989 GRADES: 18mths-5yrs /6-10 yrs

Ages 1 - 5 TODDLERS • PRESCHOOL • KINDERGARTEN

The Academic Advantages of Montessori the Fun of Bilingual E.C.E Enrichment the Conveniences of Licensed Childcare Flexible Scheduling • Extended Hours

EST 1989

Three locations in Thornhill and North York

905-889-9297 www.nor thwoodmontessori.ca

ENROLMENT: Varies STUDENT/STAFF RATIO: Varies by age TUITION: Please call for details

Montcrest School Montcrest School is a welcoming community that specializes in cultivating incredible young people. We believe in small class sizes and unparalleled student-teacher relationships. We believe individuality is something to protect, not suppress. And we believe in meeting our students with the ideal supports — and perfect challenges — for each age and stage, so they emerge as secure, self-directed young people who excel in academics and in life. Simply put, Montcrest helps children become who they’re meant to be.

Our broad aspiration is to be recognized as the leading elementary school community in Canada in realizing the unique potential of each child. Please visit our website or contact our admissions team to learn more about the Montcrest experience for your child and family.

SCHOOL TYPE: Independent School YEAR FOUNDED: 1961 GRADES: JK-8

ENROLMENT: 320 STUDENT/STAFF RATIO: 8:1 TUITION: $25,750 - $42,100

www.montcrest.ca admissions@montcrest.ca

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“You are always a student, never a master. You have to keep moving forward.” – Conrad Hall

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Montcrest School - You’ve got this.

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St. Clement’s School St. Clement’s School is an independent girls’ day school in midtown Toronto. We are recognized for our long-standing commitment to academic rigour and excellence within a close-knit, nurturing community. At SCS, you will find our unique smallschool advantage: with 460 girls in Grades 1 through 12, every girl is known and valued. From the foundation laid in Grade 1, throughout their time at SCS, our students are encouraged and taught to question and discern, connect within and across disciplines, and persist through complexity and uncertainty. Our girls stand out as intellectually curious, courageous, and compassionate. At SCS, each girl will discover her own path and leave us ready to embrace the challenges and opportunities of our rapidly changing world.

Individuals

BRIDGE BUILDER

citizens BOLD EXPLORER

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ENROLMENT: ### AVERAGE CLASS SIZE: ## TUITION: $##### SCHOOL TYPE: Independent School YEAR FOUNDED: 1962 GRADES: Age 2-UE ENROLMENT: 1,475 STUDENT/STAFF RATIO: Varies TUITION: $20,360-$35,320

“Education is the most powerful weapon which you can use to change the world.”

who act.

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SCHOOL TYPE: Independent School YEAR FOUNDED: 1901 GRADES: 1-12 ENROLMENT: 460 STUDENT/STAFF RATIO: 8:1 TUITION: $31,900

TFS - Canada’s International School TFS’ mission is to develop multilingual critical thinkers who celebrate difference, transcend borders and strive for the betterment of humankind. The pioneer of French immersion in Canada, TFS offers an education that is unparalleled in its excellence, preparing students for today’s global world. Bilingual and coed since 1962, TFS teaches the curricula of France and Ontario through the framework established by the IB programs. We want our students to exude academic ambition, benefit from an all-round development as individuals and citizens, and view the world from an international perspective. TFS students balance rigorous science, arts and humanities programs, in a caring and nurturing environment. Students benefit from exceptional facilities, a 26-acre ravine, and a diverse, non-denominational environment. Campuses in Toronto and Mississauga. Ask about our full entrance scholarships for Grade 7 and above.

who reflect,

— Nelson Mandela

SEE THEIR STORIES

TFS.CA BILINGUAL · IB WORLD SCHOOL · CO-ED · AGE 2 TO GRADE 12 JOIN US FOR A VIRTUAL ADMISSIONS EVENT

ENROLMENT: ### AVERAGE CLASS SIZE: ## TUITION: $#####

Crestwood School Crestwood School practises the traditional art of teaching by challenging young minds to learn and by structuring experiences that make learning possible. The school’s philosophy is based on tried-and-true methods of teaching the basics, thus providing students with a solid foundation in the three Rs. Homework and development of students’ organizational skills and good work/study habits are an integral part of the program. At the same time, Crestwood School is concerned with the “whole child”

— striving to maintain the balance of a child’s physical, social and emotional development. Each teacher is the key. With a well-planned program, a positive rapport with each and every student and a sense of commitment and dedication, Crestwood School’s goals are met! Crestwood is located in the beautiful wooded valley at Bayview Avenue and Lawrence Avenue.

SCHOOL TYPE: Independent School YEAR FOUNDED: 1980 GRADES: JK-6

ENROLMENT: 350 STUDENT/STAFF RATIO: 8:1 TUITION: $19,000-$29,500

Due to Covid we are presently not having open houses. We welcome you to book a private tour. Please call the school

Bayview Glen Bayview Glen is an academically invigorating, co-educational independent school for students from age 2 to Grade 12. Situated on two closely connected campuses in North York, our vibrantly diverse community is inspired by expert teachers and fuelled by a forward thinking curriculum. Bayview Glen welcomes all students into a nurturing community that allows inquisitive minds to flourish. Our broad offering of curricular and co-curricular activities ranges from Drama to Design Thinking, Robotics to Round Square,

Music to Model United Nations, Athletics to Advanced Placement. We value collaboration, problem solving and academic risktaking to foster the entrepreneurial mindset and respect for diverse viewpoints that are essential for success in the 21st century. Bayview Glen students graduate as compassionate cosmopolitans, fully prepared for top ranked universities at home and abroad. Equally important, they step forth with the skills and attitudes needed to embrace and influence a world of accelerating change.

SCHOOL TYPE: Independent School YEAR FOUNDED: 1962 GRADES: Preschool - 12

ENROLMENT: 1,000+ STUDENT/STAFF RATIO: Call for details TUITION: $18,850 - $28,000

Celebrating 40 years

Boys Bo ys and girls gain insight fr from om each other other..

co : eeducation ducation

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Age A ge 2 to to Grade Grade 12 12 in in Toronto To Toronto bayviewglen.ca b ay viewglen.ca

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And through through our collaborative, collaborative, realrealworld-focussed world-focussed programme, programme, our entire entire ccommunity ommunity learns learns and grows grows together. together.

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OCTOBER 2020 EDITION YOU’VE REACHED THE END OF THE

BEFORE YOU GO, TAKE A GANDER AT THESE FIVE HISTORIC EVENTS FROM OCTOBERS OF YEARS PAST

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The first passenger rail service between Toronto and Montreal began service on Oct. 27, 1856. It took 14 hours, and we’ve been asking for high-speed rail ever since.

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The Art Gallery of Ontario expanded to its present site on Dundas Street on Oct. 26, relocating from the Grange to the immediate south of the current gallery. The new location opened in 1918.

The Riverboat, Yorkville’s historic music club, opened in October 1964, hosting the best folk musicians from Gordon Lightfoot to Joni Mitchell.

On Oct. 23, 1993, Joe Carter hit his legendary three-run home run that won the Toronto Blue Jays their second straight World Series championship.

Hurricane Hazel hit Toronto in October of 1964, causing incredible damage and killing a total of 81 people in Ontario.

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JOSEPHSON OPTICIANS 60 Bloor Street West (enter on Bay St.) 416-964-7070 | www.josephson.ca

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