At Cut the Cheese, chicken tops the mac and cheese.
Though it's still in a soft-opening phase, Cut the Cheese (2901A Dundas West, at Keele, 416-901-7166, cutthecheese.ca, @cutthecheeseto) is making a big stink in the Junction. The buzz might have something to do with its being located down the block from both 3030 and the Indie Ale House and open till 2 am on Friday and Saturday nights, when grilled Asiago sandwiches stuffed with deep-fried pork belly, and macaroni 'n' cheese topped with popcorn chicken and pickled peppers are mandatory come closing time.
Yet some have suggested that naming a resto after an expression for the relief of gastric distress is in bad taste.
"I wanted something catchy," says grand fromage and first-time restaurateur Randal So in defence of his brand. "When people say ‘cut the cheese,' I want them to think great sandwiches, not farting."
Coming up with an original name for your new restaurant isn't as easy as you'd think. Look no further than Kinton Ramen, which has just announced that it will open an izakaya called Yakitori Kintori on the second floor of the popular noodle house's recently launched Bloor West location later this spring. In a similar vein, the folks behind Kenzo Ramen have opened an izakaya that specializes in yakitori on Church just south of Maitland. The name? Kintaro!
And Susur Lee might want to re-think dubbing his upcoming resto in the Soho Metropolitan Hotel at Peter and Wellington Luckee. It's bound to be confused with the Banh Mi Boys' equally imminent Lucky Red at Spadina and Dundas.