FLIP food hall is Toronto’s latest dining destination — if you can find it [Toronto Star]
FLIP food hall is Toronto’s latest dining destination — if you can find it [Toronto Star]
by moo422
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moo422
> Branko Vrbaski, initially started **Bunhaus** as a hobby after he was laid off from his kitchen job at the start of the pandemic. Bored, he began making his version of piroshki, an Eastern European hand-held stuffed bread, adding unconventional fillings such as butter chicken or cheeseburger toppings. For the latter, think Big Mac but juicier and with more meat and a fluffier bread.
> Next to Bunhaus is **Teta’s Kitchen**, helmed by chefs Mary Freij and Elita (it’s common for Indonesians to not have a surname). Freij makes her specialities, like caramelized cauliflower florets drizzled with tahini and cooked-to-order skewers served in a fluffy pita. Elita serves Indonesian staples like beef rendang, and grilled-to-order skewers of juicy chicken in a peanut sauce.
> Down the line is **Chic Peas**, a vegan spot helmed by Naza Hasebenebi doing her take on Eritrean and Ethiopian cuisine, incorporating Canadian elements like serving stewed coconut chickpeas in a squash bowl or adding maple syrup to add a slightly sweet contrast to her jerk-marinated TVP paired with cardamom-infused rice or injera..
> At the end of the food hall is **Da Endz** .. The menu is loosely Jamaican inspired, with fried-to-order festivals (a slightly sweet fried doughnut) and their take on rasta pasta, a Jamaican pasta dish with a creamy parmesan sauce and strips of bell peppers, topped generously with Cajun-seasoned shrimp.
sanjit_ps
Karon posted some additional pics of the food on twitter, some of this stuff looks great! Going to try and head down this saturday.
2 Comments
> Branko Vrbaski, initially started **Bunhaus** as a hobby after he was laid off from his kitchen job at the start of the pandemic. Bored, he began making his version of piroshki, an Eastern European hand-held stuffed bread, adding unconventional fillings such as butter chicken or cheeseburger toppings. For the latter, think Big Mac but juicier and with more meat and a fluffier bread.
> Next to Bunhaus is **Teta’s Kitchen**, helmed by chefs Mary Freij and Elita (it’s common for Indonesians to not have a surname). Freij makes her specialities, like caramelized cauliflower florets drizzled with tahini and cooked-to-order skewers served in a fluffy pita. Elita serves Indonesian staples like beef rendang, and grilled-to-order skewers of juicy chicken in a peanut sauce.
> Down the line is **Chic Peas**, a vegan spot helmed by Naza Hasebenebi doing her take on Eritrean and Ethiopian cuisine, incorporating Canadian elements like serving stewed coconut chickpeas in a squash bowl or adding maple syrup to add a slightly sweet contrast to her jerk-marinated TVP paired with cardamom-infused rice or injera..
> At the end of the food hall is **Da Endz** .. The menu is loosely Jamaican inspired, with fried-to-order festivals (a slightly sweet fried doughnut) and their take on rasta pasta, a Jamaican pasta dish with a creamy parmesan sauce and strips of bell peppers, topped generously with Cajun-seasoned shrimp.
Karon posted some additional pics of the food on twitter, some of this stuff looks great! Going to try and head down this saturday.