Fuku, Too
Big TIFF-related food story this year is news that New York-based superstar chef David Chang is about to open an outpost of his Momofuku Noodle Bar in the Shangri-la Hotel in time for the festival. The Hogtown operation (190 University, at Adelaide West, momofuku.com) is located in a three-storey pavilion adjacent to the luxury hotel and features an impressive water feature out front, Zhang Huan’s Rising, which looks like a giant silver dragon being attacked by a swarm of killer locusts.
It’s still not clear whether or not the new ‘Fuku – which is actually four separate restos – is strictly walk-in or will only take reservations lottery-style through its website like the ones in Manhattan. We wouldn’t be surprised if hardcore foodies start camping out days ahead, like folks used to do for the opening of the Ex. Might we suggest a wristband policy?
Susur gets Bent
After a lengthy gestation period, Toronto’s most celebrated chef, Susur Lee, has finally unveiled his latest resto-lounge, Bent (777 Dundas West, at Markham, susur.com). The newly minted boîte marks Lee’s first partnership with his sons Kai and Levi Bent-Lee. Expect a lot ceviche and sake cocktails.
Maybe next year
Though he’d hoped to be up and running, Top Chef Canada winner Carl Heinrich won’t be opening his Richmond Station (1 Richmond West, at Yonge, 647-748-1444, richmondstation.ca) in time for TIFF. The ex-Marben toque says renovation delays have pushed the launch back a couple of weeks.
Its former incarnation was the fest’s ground zero, and the soon-to-open new Four Seasons Hotel (60 Yorkville, at Bay, 416-964-0411, fourseasons.com/toronto) will feature not one, but two restaurants helmed by the Michelin-starred Daniel Boulud. Watch for Café Boulud and dBar’s official launch October 6. And, yes, there will be brunch.
stevend@nowtoronto.com
