nota bene

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2009 was a year to remember. We officially launched Plato Putas in March and have been eating our way from city-to-city over the past 10 months. We’ve feasted on the finest, the obscure and the downright obscene. Our conversations about food couldn’t have happened without the talented chefs who make digging in so pleasurable that we’re inspired to document our eating experiences. So please join us, and some of our fellow food lovers, as we salute our favourite restaurants of 2009.

Suresh Doss, Publisher of SpotlightToronto.com
I’ve eaten at Nota Bene on Queen Street in Toronto many times and have never had a bad experience. The service is meticulous yet not overbearing. The food is just delicious. I finally had the chance to have David Lee’s private 60-day dry-aged Ribsteak earlier this fall. Buttery and tender. Finish off with a divinely good sticky toffee pudding. The best part? You don’t need a second mortgage to have a phenomenal meal.

Meghan Coyne, Recipe Writer for The Martha Stewart Show
Its soooo cliché, but my parents took me to The Waverly Inn in New York City for my birthday this past year and I had the absolute best time! I actually had a broken leg (and ankle!) for my birthday this year, but the staff was more than accommodating and we had a delightful table in the garden out back (it was May). Of course, the food was divine as well. I actually couldn’t decide between so many items on the menu. I would go back in a heartbeat…. If only I could get another reservation.

We’ve got Nota Bene’s David Lee, chef Roger Mooking, Babycakes’ Erin McKenna, both the Double P’s and many more recalling their favourite meals of 2009. Read on to see if one of your favourites is on the list.

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Plato Putas is all about spreading the holiday cheer, especially when it’s related to food. We’re asking some of the most beloved chefs and food lovers about the best gifts to give…and get.

Best Gourmet Food Item to Give
Armando Manni Truffle Oil, the best you will ever taste.
Armando Manni is a former filmmaker who makes extra virgin olive oil from olives that grow on a single slope in Tuscany. He devised a unique procedure to combat oxidation and deterioration so the organically farmed extra virgin oils reach the consumer in the same condition they left the press—intact and alive. He uses tiny, tinted glass bottles and tops it off with inert glass. Two 100 ml bottles are 44 euros. Indulge here.

Read on for David’s favourite cookbook to give, and what’s on his wish list this holiday.

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notabene1

Indulging in an expensive workday lunch is an extreme luxury for me. So when a co-worker and I decided to try out the highly lauded Nota Bene (180 Queen St. W.), it was a special day. Thanks to Executive Chef David Lee, this food destination was named Canada’s best new restaurant by both Toronto Life and enRoute magazines.

Did our meal live up to the hype? And what does a $24 lunch dish look like? Read on and get ready to drool.

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