The ION Harbour, a Maltese restaurant in Valletta, Malta, helmed by Chef Patron Simon Rogan at the beautiful Iniala Harbour House Hotel, serves extraordinary dishes and scenic views from its rooftop terrace vantage point. In the fall of 2023, I was fortunate enough to spend a week in Malta and experience everything the beautiful island archipelago has to offers. During my travels, the culinary gods graced me with available time for dinner reservations.

From the moment I was escorted to my table to my last bite, the ION Harbour was truly one of the most cherished experiences of my life, and it came as no surprise when it was honoured with not one, but two Michelin Stars by The MICHELIN Guide Malta 2024, a first for the Mediterrane anarchipelago.

But Chef Rogan is undoubtedly a catalyst for this level of prestige since another of his restaurants has previously garnered a Michelin star of its own. Recognized as one of the pioneers of the farm-to-table movement, he’s been building a celebrated international reputation.

Today, Chef Rogan maintains a sustainably operated farm, called Our Farm, and an unwavering focus on hyperlocal and seasonal ingredients as the chef patron of nine award-winning restaurants across London, Britain’s Lake District, Malta and Hong Kong.

His efforts toward sustainability were awarded with the Michelin Green Star for two of his restaurants. So it was a match made in heaven when Chef Rogan took the reins of ION Harbour in October 2022, since Malta’s commitment to gastronomy and agricultural practices harmonized so well with his.

From the symphony of flavours to the exceptional service, you will be left in delighted amazement by the ION Harbour. The staff functions as a synchronized unit, highly sensitive to a guest’s every need, trained not just to serve but to care – to the point that if the evening breeze becomes a bit chilly a server will swiftly appear with blankets to keep guests warm before they even think to ask. That, in a nutshell, is the Maltese way – not doing things out of obligation but out of consideration.

Maltese cuisine reflects the island’s unique past, and has been influenced by several countries, and restaurants across Malta each bring their unique spin to dishes. What remains unchanged is the high standard.

The MICHELIN Guide Malta’s 2024 selection consists of 40 restaurants:

• One 2 Michelin Star restaurant (new)
• Six 1 Michelin Star restaurants (one new)
• Five Bib Gourmand restaurants (one new)
• 28 recommended restaurants (five new)

The post The ION Harbour: Maltese Cuisine Wins Michelin Prestige appeared first on City Life Toronto Lifestyle Magazine.

Are you someone with a passion for culinary arts? Are you crazy for Italian culture? Two renowned Italian brands, the registered charity and non-profit Villa Charities Inc. and Eataly, the world’s largest Italian retail and dining establishment, have announced their collaboration in supporting the Villa Charities Culinary Scholarship at Toronto’s George Brown College.

The purpose of this partnership is to help students with culinary talent build strong careers while achieving a mission of celebrating Italian cuisine and culture. Eataly will also contribute in-kind support to the Villa Charities Foundation’s major 2024 fundraising events, including Ferragosto and the next fall VCF signature event, as part of their partnership.

The bond between these brands goes back to 2019 when Villa Charities threw an exclusive pre-opening event before Eataly’s first Canadian store opened that November at Yorkville’s Manulife Centre. The event celebrated Italian culture and introduced the international Italian cuisine brand to Toronto and especially its many Italian-Canadians. Eataly also recognized Villa Charities as one of their official charities of choice in March 2020. It has supported the non-profit ever since by donating food products while collaborating on other projects.

Commenting on this partnership, Marco DeVuono, president and CEO of Villa Charities Inc., said, “Eataly has been a great friend of Villa Charities since their opening in Toronto, and growing this relationship in support of our Culinary Scholarship at George Brown College is an exciting development.”

The 2023/2024 culinary scholarship has been renamed the Villa Charities & Eataly Italian Culinary Program Scholarship to celebrate the new co-sponsorship. There are 16 scholarships amounting to $60,000 available through the program. Eight of them are awarded by the Villa Charities Foundation to help fund graduate and undergraduate courses across a range of disciplines. The remaining eight scholarships are for George Brown College students in Toronto who are pursuing a degree in culinary arts or architectural studies.

The Villa Charities Renzo Pillon Memorial Scholarship will go to five students, while the rebranded Villa Charities & Eataly Italian Culinary Program Scholarship will go to 10 students. Since 2020, students have received $240,000 in scholarships through the Villa Charities Scholarship Program, which DeNuovo praised in his remarks. “We are grateful for their commitment to inspiring culinary students to explore their passion and achieve excellence in their academic and professional goals.”

The new partnership an excellent way to support students with culinary skills in fulfilling their academic and career goals while also leading to a celebration of Italian culture.

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From February 1 to 29, 2024, more than 200 restaurants across the country are participating in the Canada Beef Burger It Forward campaign aimed at relieving the growing food insecurity in Canada. Now in its second year, this national campaign seeks to support local restaurants under inflationary pressures while also raising funds for food banks regionally and nationally.��

This year, restaurant registration has nearly doubled across Canada with restaurants participating in all provinces, outside of Quebec.��

Each participating restaurant will feature a select burger for the campaign. For every campaign-featured burger purchase, Canada Beef will donate the equivalent of one meal to Food Banks Canada, up to a maximum of 20,000 meals (based on Food Banks Canada’s meal metric: $1 = two meals). As well, provincial cattle associations and/or partners such as Atlantic Beef Products Inc. and Dairy Farmers of Nova Scotia and New Brunswick have made commitments to regional food banks with either ground beef donations or cash contributions.

Unique to Newfoundland, Nova Scotia and New Brunswick, the campaign is partnering exclusively with Irving Oil’s Big Stop Restaurants to feature all five of their burgers in 15 locations across these Atlantic provinces.��

“In 2023, Food Banks Canada identified that food bank use rose to the highest levels in Canadian history – up by over 78% since 2019,” says Joyce Parslow, Executive Director of Consumer Marketing at Canada Beef.��“Fresh meat is in demand at food banks but harder to access than non-perishable donations. Ground beef is nutrient-dense, easy to prepare and is familiar across many cultural cuisines so it’s valued by many food bank clients. Through the ground beef and cash contributions from the beef partners in the Burger It Forward program, we’re helping put meat on the table for those in need.”

Burger It Forward runs from February 1 to 29, 2024. Visit  for more information, including features on all the Burger It Forward burgers, a map of participating restaurants and more. Canadians are also encouraged to share snaps of their experience enjoying Burger It Forward burgers on Instagram using the hashtag #BurgerItForward and tagging .��

ABOUT CANADA BEEF
Canada Beef is a not-for-profit organization that represents the 60,000 beef cattle farming and ranching families across the country, providing promotion, information and advocacy for beef that’s raised right here – Canadian Beef.��

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From the moment patrons enter Mishree, they are transported by the allure of luxury inspired by the elevated spaces of Dubai right in the heart of Mississauga.��Every detail throughout the 6,500-square-foot space has been carefully cultivated – the intricate wrap-around bar, an open-concept kitchen, an all-season greenery-covered patio, and an elegant large main dining room. Mishree seats 250 and has multiple private party options, ready to host small to large gatherings.

Mishree offers an elevated dining experience unlike any other in Mississauga, where every dish is a sensorial celebration, and every bite is bursting with flavour. Guests can indulge in over 100 dishes with the best in South Asian and Middle Eastern delights, including crowd favourites like Avocado & Green Apple Gol Gappe, Lamb Chops, Chili Garlic Chicken Momos and Paneer Tikka Masala, alongside innovative dishes that are unique to Mishree including Meat Beliram, Meen Moilee and Kukut ki Barfi.��

At the center of the restaurant is a stunning turquoise bar with natural granite stone, where the magic of Mishree is showcased in each specialty cocktail. Inspired by the grace of hummingbirds, the enchantment of butterflies, and the allure of dragonflies, Mishree’s selection of drinks is a journey into the heart of the natural world. With 30 cocktails and zero-proof cocktails offered, Mishree’s mixology is a true art form that is inspired by the beauty of nature and crafted into an immersive experience. Some must-try menu favourites include The King & Marry, Mishree G&T and Winter Sage.��

Invoking the 5 senses: sight, smell, sound, taste and touch, the Mishree team has dedicated an extreme level of attention to detail to the guest experience. As guests enter through custom brass doors they are welcomed by an enchanting smell reminiscent of a hotel lobby, thanks to Mishree’s signature scent imported from Istanbul. Inspired by interiors seen in Dubai, Mishree’s main dining areas is an oasis that engages the sense of touch and sight. The ambiance captures serene elegance in every detail with gorgeous hand-carved marble tables inlaid with semi-precious stones, custom light fixtures, detailed jungle print wallpaper, soft fuchsia velvet seating and exquisite woodwork throughout.��

In the late evening, the space will effortlessly transition into a vibrant lounge with exciting entertainment and a built-in ultra-premium L-Acoustics sound system set up for DJs and live music taking place every weekend. Bottle service, along with a late-night menu, is also available.��

“Having other restaurants in the Mississauga region, I noticed a gap in the market for a luxury experience that locals have been desiring. Mishree transports our guests to a nature-inspired oasis where they can enjoy cocktails that taste as good as they look and food that evokes a sense of adventure and comfort,” said Shraey Gulati, founder of Mishree. “Our gorgeous space, level of service and upscale dining make Mishree the perfect place for date night, celebrations or a fun night out that you won’t be able to find anywhere else in the area.”

Mishree is open from 12 pm to 11 pm Sunday through Wednesday and 12 pm to late, Thursday through Saturday.

For more information or to book a reservation, visit ���ǰ���

The post Mishree Cocktails & Cuisine appeared first on City Life Toronto Lifestyle Magazine.

At its core, it prides itself on its consistent deliverance of bold flavours, mouthwatering presentation and a vibrant setting that makes every moment at Abrielle unforgettable. If you are set to have a night out with your friends and family, or a romantic dinner or brunch, Abrielle is the place to be.

I was fortunate enough to experience everything Abrielle has to offer. From the moment you walk in, you are embraced with warm smiles and live music that perfectly sets the upscale mood. From there, the lovely hostess will personally escort you to your table, which is softly lit by an elegant table lamp. The décor, soft colours and wall art immediately put your mind at ease as you take in your surroundings.

The menu is organized by three categories: from the sea, along the coast and from the garden. From signature cocktails to an array of tasty shareable appetizers, like the croquetta and burrata, to the 40-ounce ribeye and shrimp spaghettini with a dollop of caviar, each dish will leave you speechless as you will be lost in Mediterranean-flavour heaven.

With the sprawling metropolis as its backdrop, Abrielle is an oasis for people to share, connect, converse and enjoy. Moreover, it has a story to share with its guests — a story of lovers living well, joyously dining and genuinely bonding.

Abrielle
355 King St W

Toronto, ON M5V 1J6

Breakfast:
Wednesday — Friday / Saturday & Sunday
7 am — 12 pm / 9 am —2 pm

Dinner:
Sunday — Wednesday / Thursday — Saturday
5 am — 10 pm / 5 pm — 11 pm

The post Abrielle: A True Mediterranean Dining Experience appeared first on City Life Toronto Lifestyle Magazine.

On Wednesday, December 6, and Thursday, December 7, 2023, from 8 a.m. to 6 p.m., you can experience an Alpine Gondola pop-up public launch, offering complimentary coffees and exciting prizes.

Now, Torontonians can experience the comfort of shopping in the boutique or home delivery. The boutique also features autonomous self-selection and self-checkouts (with assistants on standby) so commuters can save time.

To celebrate this important milestone, Nespresso invites all Toronto coffee lovers to step into Nespresso’s festive universe and get the unique opportunity to experience its exclusive Alpine Gondola while discovering the Nespresso x Fusalp Festive Limited Edition Collection and have a chance to win some exciting prizes.

This free festive activity is the perfect way to add unforgettable taste and style to your holiday shopping or commute experience!

CRU 404, 65 Front Street West

Toronto, ON M5J 1E6


Located in the Bay Promenade,
on the lower level of the east 
section of the station. Near
Go Train platforms 3-13.



Mon – Fri   7 a.m. – 8 p.m.

Sat   9 a.m. to 7 p.m.

Sun   10 a.m. to 7 p.m.

The post Nespresso Boutique at Union Station appeared first on City Life Toronto Lifestyle Magazine.

For Food Network Canada TV personality, entrepreneur and one of the world’s youngest maîtres fromagers (cheese masters) Afrim Pristine, the ongoing success of his career begins with his family. Since 1970, their Cheese Boutique in Toronto has served the city for generations with luscious selections of cheese, meat, catered feasts, delicious desserts and fresh food, transforming something good into something incredible. Proudly Canadian, he credits the success of his family’s 53-year- old business to the family’s strong European roots.

“My mother was born and raised in Naples, Italy, and my father was born in Albania during the Second World War. He lived all over Europe, met my mother, and in 1968 they immigrated to the west end of Toronto,” says Pristine. “We never came from money, but food was a massive part of our lives. The business reflects who we are, and this is what we grew up eating. Nobody eats like the Europeans, right?”

Customers know they are in Cheese Boutique from the moment they walk in. They’ll spot spot prosciutto hanging from the ceiling, a selection of 500 cheeses, truffles prominently on display, caviar stored under lock and key and beautiful 40-day minimum dry-aged beef accompanied by amazing artisanal selections of bread.

Throughout his 30-year career, Pristine has tried close to approximately 2,500 cheeses, and on any given day his “favourite” cheese can change. Above all else, he continually strives to learn and hone his craft. While his business has 125 employees, he lives up to his reputation as a hands-on business owner, and continues to build boards and slice meat and cheese for his customers.

“I love what I do, and I love being creative,” says Pristine.

Most recently, Pristine’s lifelong passion for the art of cheesemaking has resulted in his newest creation, the Charcuterie Chalet. That’s right ― adapting the gingerbread- house concept, but with a savoury twist.

“There was a lot of trial and error with trying to execute the physicality and the chemistry of it, but I’m proud of it. We took it to the next level.”

Foodies and enthusiastic party hosts can now experience the ultimate culinary “wow” factor for the holiday season with a 3-D “gingerbread house” cheeseboard, with bricks made of aged Havarti, a roof made with vintage gouda and pepperoni, various crackers for doors and windows, cream cheese rings for bushes and the fluffiest cream-cheese holding it all together.

“For this project, I worked with Castello Cheese Company. They approached me with this fun and exciting challenge to create something different for the holiday season. Believe me, there was a lot of trial and error with trying to execute the physicality and the chemistry of it, but I’m proud of it. We took it to the next level,” says Pristine.

It is fair to say that we humans also eat with our eyes. The moment something delicious comes into view a mouth- watering reaction is sparked ― and the next thing we know we’re looking for the nearest plate. With Pristine’s home- assembly charcuterie-chalet-building kit, the flavour, aesthetics and party feature are all-in-one. The kit will retail for $175 at Cheese Boutique in-store and online and include all materials and premium ingredients.

With his appealing origin story of hard work, passion and family, Pristine quickly became a well-known personality to Canadians after being invited to be a judge on Top Chef Canada and Chopped Canada. Once Food Network Canada became enthralled by Pristine’s charisma, creativity and experience, the network felt that he deserved to host a show of his own.

Pristine went on to host his own show and the first-ever docuseries on Food Network Canada, in 2021, titled Cheese: A Love Story, in which Pristine embarks on a global adventure to visit the best chefs and cheesemakers around the world to explore everything there is to know about cheese, from making it to ways of enjoying it.

Afrim Pristine, who has studied with some of the world’s greatest cheesemakers, including Luigi Guffanti, Stefano Sarti, Carl Schilt and Jean-Paul Morin, says that the true love he has for his work stems from the hands-on training he received from his father, Fatos, as does the pride he takes in his family-owned Cheese Boutique.

The post Afrim Pristine: A New Level Of Culinary Creation appeared first on City Life Toronto Lifestyle Magazine.

What feeling should guests experience when they walk into a restaurant? From cozy to elegant or grungy to sophisticated, any restaurant’s experience depends on elements that extend beyond the kitchen. The ambience of any restaurant will be established from the moment a guest walks in. Lighting, music, aromas, décor, furniture and even the wardrobe of the servers play a role in your dining experience.

“Elevated comfort” is how Stanley Sun describes the guest experience at Alobar Downtown. Alobar is locally, nationally and internationally renowned for its hospitality and culinary quality, especially for its balance between upscale and laid-back dining experiences. Alobar Downtown is nestled in the heart of Toronto’s bustling Financial District, where Mason Studio was determined to redefine the city’s ultimate dining experience through design.

Sun, Mason Studio’s creative director and co-founder, works alongside the studio’s other co-founder and its executive director, Ashley Rumsey. Both have dedicated their lives to creating beautifully designed spaces that are less about minimalism and more about essentialism.

“It is about creating a space that has everything that it needs and nothing too much more.”

At the core of their work, they understand that different environments impact people physiologically, emotionally and mentally.

They stayed true to their guiding principle of matching the interior design with the food and service experience. “It is about creating a space that has everything that it needs and nothing too much more. The purpose of that is to allow anybody to come into the space and feel welcomed but also to let the food stand out. The food at Alobar is incredibly exquisite, so the design of the space must not detract from that,” says Sun.

The best design is when we don’t know it is there. It works effortlessly and feels right. Decorative components like the descending sculptures from the ceiling tie the space together and create a level of intimacy that transcends the dining experience. The small effect of light movement creates a gentle, soft beauty in the guest’s surroundings that radiates comfortability. From intentional lighting to contrasting marble with natural wood, curving and smooth surfaces, you have almost anything that you desire from the venue.

“One half of the space is the bar, which is a little bit more energetic and livelier. Just adjacent to that is the dining area, which we created as a more elegant, romantic and conversational space. No matter the occasion, it can cater to what you’re looking for,” says Sun.

Mason Studio has established itself with a multi-award-winning history of projects that showcase its flawless design. Along its journey, the firm has left its mark on almost every sector of interior design, from hotels to retail, hospitality to private residences, understanding how people interact with their environments and applying that knowledge to every project. However, an environment must be more than just functional ― to truly succeed, it must also feel and look beautiful. Although Mason Studio’s designers are not specialists in one industry, their notable specialty is their ability to find ways to create designs of subtle elegance.

The post Mason Studio: Design Is Everywhere And Everything appeared first on City Life Toronto Lifestyle Magazine.

Edo has built a trusted brand based on blending only the highest-quality and freshest ingredients with Japanese-inspired cooking techniques for a truly unique food experience. At Edo Japan, it’s all about delivering a one-of-a-kind taste that stands out among choices when it comes time to grab the kids some fuel on the way to hockey or soccer practice, delicious lunches for the team at the office, snacks to power those homework and study sessions or date night before hitting a movie.

The teppanyaki-style of food preparation features a 450F teppan grill that sizzles and sears freshly chopped vegetables, like broccoli, carrots, cabbage, peppers and mushrooms. Protein choices include Canadian chicken and beef, shrimp and tofu all perfectly grilled and joined with a bed of fluffy steamed rice, ramen-style noodles or in one of the succulent ramen or udon soups. Edo’s signature teriyaki sauce is always front and centre with customers deciding whether the day calls for “one scoop, two scoops or three scoops”. With an ever-evolving menu, there will always be something new to try at Edo, like the new Mango Bubble Tea or Tiger sushi rolls.

With over 11 million meals sold annually and more than 180 locations across the country, Edo helps long-time loyalists and new customers alike satisfy their cravings with a diverse menu prepared fresh every time — dine-in, delivery or to take out while you’re on the go. Satisfying those cravings whenever they strike is at the heart of Edo’s mission to Honour the Crave.

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The ongoing expansion of Toronto’s TOBEN Hospitality Group is something to behold. It was begun in 2005 by Elana Kochman, Chef Toben Kochman and Ryan Feldman. Their shared vision was to craft a dynamic culinary journey. With an unwavering dedication to exquisite cuisine, top-notch service and unforgettable celebrations, TOBEN has firmly established itself as the reigning powerhouse in the catering and event- service-management industry for the past two decades, providing everything from food trucks to events and wedding catering to venue management to home delivery – and now their first-ever outpost, The Pearl, an artisanal country market and snack bar in Bala/Muskoka.

The Pearl proudly opened this summer and has become a local culinary stop that offers quality contemporary cuisine in cottage country. Locals and travellers who want to order food for group entertaining can grab a bite on their way up north or enjoy a night out with family and friends no matter what they crave.

Chef Toben Kochman began his studies at the Cordon Bleu School of Culinary Arts in Paris, where he was awarded Le Grand Diplôme for excellence. Before breaking into the Toronto food scene at Auberge du Pommier and Susur, he apprenticed for Daniel Boulud. Throughout his journey, his passion for food and his aim for perfection flourished.

Q: How would you describe The Pearl guest experience in one word?
A: To put it in one word, I would say sensory. We’ve created a special space that offers a true experience from the moment you arrive, and that experience varies from person to person. Whether you’re looking to quickly stop in to grab some pantry items to go or coming to sit for hours over dinner and cocktails with a group of friends, The Pearl can be enjoyed in so many ways. This variety remains constant — the fact that you feel like you’ve been taken away for a moment in time. You can savour the food and your company and disconnect from your daily grind.

Q: For customers walking through the front doors of The Pearl with their friends, families or dates, what do you think they are going to be most excited about?
A: The food! It’s been a passion project for us creating this unique menu, and we’re seeing the positive feedback tenfold. You can stop by to grab a slice of lemon loaf to nibble on during your drive or sit down to indulge in a grilled Australian wagyu coulotte steak. We pride ourselves on this variety, and we put the same dedication into our light bites as we do into our decadent dishes.

Q: How would you describe your cooking style?
A: Our catchphrase at TOBEN is “global food with a twist.”We offer such a global variety of cuisines, ranging from big and bold flavours to very nuanced and subtle approaches, but I will say that I always lead with great attention to detail. Whether that’s how flavours might pack a punch when they are combined, the way a dish is plated or how we serve it to guests, it’s the little intricacies that are the most important to me. I think that food creates an experience for those enjoying it, and that goes far beyond just what it tastes like. How does it look? How does it smell? A dish can tell a story and it’s up to us to write that narrative in a detailed and passionate way.

Elana Kochman, co-founder of The Pearl and TOBEN Hospitality Group, says, “I’m more of the dreamer, with big visions and exciting plans. Chef Toben is the culinary creative who loves to innovate and try new things, and Ryan is the level- headed one who keeps us grounded and moving forward.” For Elana, success is the product of being receptive to other people’s ideas. The combination of great minds and ideas put into action is what makes the difference.

Q: What was the guiding philosophy when establishing The Pearl?
A: Innovation and teamwork are the values we most want to share with our guests. Our modern take on cottage cuisine is just the tip of the iceberg when it comes to how we innovate. We offer a wide variety of grab-and-go dishes in our market space, as well as the opportunity to sit down on our patio and enjoy beautifully plated meals for dinner from our snack bar. The cuisine is unique, accessible and mouth-wateringly good. We are different from any other venue in the area with the food we offer, how we serve it and the onsite experience we provide. We wanted to bring a modern take on dining to the Muskoka area, and that’s always been a leading force for us. Our staff are really like family to us. There is a camaraderie that you can feel when you walk in the door. There’s a genuine love for working together.

Q: How do you think The Pearl has positioned itself for changing the way people vacation or experience Muskoka?
A: One of the main reasons we opened The Pearl was spurred by observing our clients, friends and family pack up their cars in the city with huge prepared food packages from us, along with a variety of Toronto-based grocers and bakers, and then head up north. We wanted to bring some of that desirable cuisine to the area while still staying true to the authentic, more rustic, nature of Bala. This allows people, whether local or seasonal, to visit a spot right in town and get to enjoy delicious, fresh, modern cuisine, and, by doing so, support the community. Our evening reservations are just crammed and that’s truly a testament to the fact that The Pearl feels like a place that was missing in the area. We have found our home.

The post The Pearl: The Culinary Heart Of Muskoka appeared first on City Life Toronto Lifestyle Magazine.