cook - recipes

Grilled Chicken Wings & Pork Chops in Buttermilk Sriracha marinade

Buttermilk Sriracha Pork Chops with Apple-Carrot-Beet Slaw

This is a perfect summer marinade for pumping up a bland skinless chicken breasts with a pop of juicy flavour, or saturating chicken wings with a citrus and spicy kick, before you toss them on the grill. But this simple Thai marinade will work equally well with any other cut of white meat, especially pork chops and chicken wings, and can even be used to infuse flavour into a neutral white fish from the freezer aisle of your grocery, like tilapia or basa.

milk Sriracha Grilled Chicken Wings

The recipe takes no time, and is infinitely variable so long as you have the two basic components, dairy and hot sauce. The acidic component of the buttermilk works slowly over time to break down and tenderize the meat, while the sour element of the citrus combines with the umami of the fish sauce and heat of the chili to make the meat pop once it hits the char of a hot grill.

Grilled Drummettes

Almost all of the ingredients in this marinade can be substituted making it easy to put together some variation from any stocked pantry. The buttermilk can be substituted for half yogurt/half water, or milk with a splash of apple cider vinegar, the sriracha can be subbed out for any combination of hot sauce and garlic; it tastes delicious with a few tablespoons of my sichuan chili oil. Thai basil can easily be swapped out for mint, adding extra summer freshness, as Christina Tossi does in her yogurt sriracha marinade. And the limes can be replaced with any citrus fruit. You could even replace the fish sauce with anchovies or shrimp paste, if you were in a pinch, to replace the funky aspect.

Thai Buttermilk and Sriracha Marinade

Buttermilk Sriracha Marinade (for grilling)


2C/500 ml buttermilk

2 tblsp/30 ml sriracha sauce

2 tblsp/30 ml lime juice

1 tblsp/15 ml fish sauce

1C/250 ml of shredded Thai basil leaves

Zest of 2 whole limes


Add all the wet ingredients to a mixing bowl or large freezer bag and stir. Zest the limes into the mixture. Then add your meat and marinade for a minimum of one hour, or up to 48 hours before you grill.

Grill meat or veggies based on cut and size. You can refer to this amazingly Handy Printable Meat & Veggie Cooking-Grilling Chart if you don’t know your temps and times. I love to serve this grilled meat with a fresh summer slaw of carrots, apples and beets with a bit of cilantro, but any salad with a sweet or creamy element would pair really well.

travel - places

Bar Stray Biker Bar in Toronto Ratchets Up the Local Dive Bar Scene in Toronto

Bar Stray Biker Bar, 532 College Street, Toronto

The first impression when you step in the door of Bar Stray is that Ted’s Collision has gotten a makeover and grown up a little. It’s dark and rock and roll without being gloomy or stale, more Post Malone than Metallica. Neon signs and license plates reflect in the burnished gas tank of the massive motorcycle perched in the window. The pool table is a fresh geometry of endless possibilities and long nights of drinking cocktails.

The ‘Sid Viscious’ at Bar Stray

Owner and Barkeep, Irina Rotar, has made the small, welcoming space a labour of love. Centred around the pool table, a neon blue glow settles on the hand-stained concrete floors and catches on the well-stocked and beautifully lit bar. The cocktail program is stacked with tongue-in-cheek drink names that are as approachable as they are sessionable.

Do What You Love

There’s something for everybody who likes a drink in a laidback watering hole and enjoys the nuances of a properly made cocktail. The ‘Sid Vicious’ ($13) is an easy drinking garnet-hued vodka drink with hibiscus and rose petal, garnished with an orange curl; it’s as easy to drink as it is potent. While the ‘Four Seasons’ ($12) , a poke at the smarmy upscale brand, is a summer-ready seasonal cocktail with a delicious strawberry-basil shrub that bubbles in the sunlight spilling in from College Street.

The ‘Four Seasons’ and ‘No Ray Jose’

But my favourite drink on the menu is the ‘No Ray Jose’ ($13), a crushed ice wunderkind of Wray and Nephew rum and plum wine, sparkling with ginger ale and bittered with Campari. It’s a grown up kid’s summer treat, like a spiked snow cone that goes down faster than it’ll melt in muggy Toronto summer. After all the drinks, I order a pulled pork sandwich ($11.50) off the small menu of comfort food classics. Think grilled cheese or charcuterie, hummus or edamame.

The Pulled Pork Sandwich at Bar Stray

The food is a delightful shock: tender, juicy meat braised in Lost Craft Lager served with house roasted red peppers that would belong on the menu of any of Toronto’s upscale gastropubs. I’m less surprised after Irena tells me she makes everything herself, all in house and by hand. She has tailored her menu to the kind of finger foods and share plates she likes to snack on when she hosts her own friends and the hospitality shows in the flavour.

The lineup of cocktails at Bar Stray, 532 College Street, Toronto

Overall, Bar Stray Biker bar was a great experience, a fantastic midweek spot for an after work cocktail when you don’t feel like eating a full meal at Woodlot or a perfect place to drink on Friday night when you’re over lining at Bar Raval, or have moved on from headbanging at Ted’s Collision. Hop across College Street to the north side at Euclid.

Bar Stray is at 532 College Street, Toronto.

Bar Stray will have an extended patio and liquor license open for the entire weekend during Taste of Little Italy 2019, June 14-16.

Check out my video from last year’s Taste of Little Italy for a sneak peak of this year’s event.

All illustrations in this post were based on the photography of Kyrsten Galang.

travel - places

A Visit to the Gardner Ceramic Museum in Toronto for the Ai WeiWei: Unbroken Exhibit

The artist breaks ceramics, the artist makes ceramics

Ai Weiwei is the subject of a thousand stories, documentaries, profiles, interviews, Tweets, shares, likes, etc, all of which have created an aura of larger than life fame surrounding his brand. Prisoner, dissident, international exile, bad ass who destroyed the old to create the new (he famously broke Han Dynasty vases) and, literally, gave the middle finger to the cultural icons of the west that would try and claim and write the story of his identity (middle finger pics). His is a great story, and brands are made iconic and enduring by their stories and our collective belief in the power of those brand narratives.

Pots and blobs

Our cultural worship of brands is what makes them important. The Kardashian brand is currently associated with women’s body products and reality television, as opposed to the criminal defence brand of the Kardashian father made famous by news on television. Likewise Ai Weiwei has become a brand name, one that was built upon the idea of resistance to the central power of Beijing, made famous by a combination of news media and social media.

Zodiac in Legos and Colourful Vases

But then there is the actual art, the thing in the institutional white room. When I show up at the Gardiner Museum of Ceramics, I am expecting to see and desire to touch precious ceramics, even though I know I will be separated from the objects. Human contact is disallowed from the objet d’art, objects of beauty are kept at a distance to preserve this veil of value and preciousness. Like at any fashionable nightclub, or celebrity spectacle, I’m  also made to pay and then wait to enter the exhibit. There is a line up (myself and two elderly ladies) guarded by security. At the front of the line up is a wall adorned by a much larger than life portrait of the artist. In fact, an extreme close up of his face has been blown up and turned into a wall wrap to two meters high. 

Portrait of the artist

Inside the exhibition, there is a collection of seemingly random crap, which I know is art because it has been imbued with meaning by the Ai Weiwei brand and placed in the room by the curators. There is a large pile of beans or seeds on the floor. There is a life-size tree, dead, desiccated, held together by bolts and visible hardware. There are more photos of the man himself, smashing vases, smiling. There are vases that have been painted with pop culture references to other brands: Coca-cola. There are paintings, a series of twelve depictions of the Chinese zodiac, made pop art by their use of another brand’s materials, Lego’s famous building blocks instead of oil paint. 

Lego Bricks

There is a shelf with jars and a few ceramic watermelons and a set of jugs, which the description informs me are painted with automotive paint, which imbues them with what exactly? Some kind of referential connection to the factory and production line and Fordism, and the entire industrial complex of America which has been superseded by China? 

There is a bottle of Absolut Vodka in a glass case with a very long piece of text that I don’t bother to drink, but it’s message is certainly not lost on me. I want a drink. 


Lest I forget, there are two marbles doors leaned against the white wall, leading to nowhere bu their own shadows, and a marble surveillance camera on a pedestal, watching no one. On the floor, there are a series of large black blobs that resemble overgrown ink blots, an overgrown Rorsach test that might be questioning your sanity, or offering escape, perfect little metaphorical blackholes that you might wish you could fall right into and through to another dimension. 

People and Art

Also, and perhaps most importantly, there are people, like you and me, and they are all taking selfies of themselves in front and above and below and behind all of these objects, assuring us of their existence and reality and value as objet d’art, and somewhere out there in the ether is R. Mutt dreaming of flushing them all and all this random crap down a very large ready-made toilet in the sky. I highly recommend you go and see for yourself, and stand in the room and take a selfie in front of your zodiac. I’m a year of the pig.

Ai Weiwei: Unbroken runs at the Gardiner Museum until June 9th, 2019, entry is included with price of general admission. Tickets can be purchased online. Exit through the gift shop.

Gardiner Museum

111 Queen’s Park
Toronto, Ontario
Canada, M5S 2C7


cook - recipes

Canadian Summer Cocktails with Wiser’s Deluxe Rye

For the first time all year, we are experiencing the delicious sensation of sun and sweat and summer thirst in Southern Ontario. That means it’s time to be a proud Canadian, invite a few friends over and make some truly northern and strong drinks. I picked up a bottle of Wiser’s Deluxe Rye last Friday, lit the grill and blended up a pair of cocktails, one sippable and the other quaffable. Canadian rye whisky is versatile enough to make something that will satisfy just about anybody – appropriately, a very Canadian characteristic.

Old Toronto Chinatown & J.P. Wiser’s Deluxe Canadian rye whisky

Old Toronto Chinatown Cocktail (Rye and Fernet, Old Timber recipe)

This sweet, spicy and bold cocktail is a perfect summer aperitif, before a big red and a steak, dripping off the grill. The first time I tasted an Old Timber was at the Salt House in San Francisco, but the hundred year old Toronto Cocktail and J.P. Wiser’s suggested Canadian Cocktail recipe are similar Northern plays on an Old Fashioned.


  • 1.5 Oz/ 45ml Wiser’s Deluxe Rye
  • 0.5 Oz/ 15ml Fernet Branca
  • 0.5 Oz/ 15ml Grand Marnier


Pour Rye, Fernet and Orange liqueur over ice and stir until well chilled. Pour and serve in a coup. Garnish with an orange twist and toasted Szechuan peppers or star anise, for a Spadina Chinatown Toronto-inspired take on a classic Old Fashioned taste.

The Kensington Market Cold Tea in a jar

Kensington Market Cold Tea (Rye & Iced Tea Recipe)

This sessionable (i.e. goes down real quick) take on a Long Island Iced Tea was inspired by the Sunday sessions my friend, Anthony, used to host at his Kensington Market Bar, Cold Tea. Named as a tongue-in-cheek reference to the beer that was served in tea pots after hours in Toronto’s old Chinatown late-night restaurants on Spadina all through the 70s and 80s, the backyard of Cold Tea bar was a meeting point for all things hipster and sunday funday for years. This drink is an ode to the DJs and Chefs that made those sundaze memories amazing.


  • 6 Oz/ 180ml Kensington Market Ice Tea (Note: Sun steep 2 parts peppermint and 4 parts Jasmine Green Tea in 1L of water, then refrigerate)
  • 2 Oz / 45ml Wiser’s Deluxe Rye
  • 1Oz / 25ml Tequila (Use the good stuff, no fake sugar crap)
  • 1Oz / 25ml Cointreau
  • A splash of ginger ale (preferably Canada Dry, cause obviously)
  • Lemon wheels and cilantro, sliced paper thin


Add Wiser’s Rye, 100% agave Tequila, and Cointreau to a pint glass, fill with ice, line with citrus wheels and a sprinkle of cilantro. Top with a centimetre of ginger ale, for a little sparkle and effervescence, and give the mix a swirl.

Note: Drink with a straw and feet elevated for best results.

cook - recipes, Illustration Fridays

Illustration Friday – The Big Breakfast

Well, this week’s theme for Illustration Friday is breakfast, which feels like a gift. After all, I specialize in food and travel art, so it’s right up my alley. The image I chose to use is a fun piece together of different elements of a classic big breakfast pieced together over a sort of marble texture that I painted. I had a lot of fun making this piece and was especially happy with how some of the shadows and coffee stains turned out around the espresso. Scroll down for the recipe:

Just for fun, here’s a recipe for perfectly roasted baby potatoes that works every time.

Crackling Baby Breakfast Potatoes


  • 1 lb / 0.5 K baby potatoes
  • 2 tbsp / 30 ml olive oil (note: if you’re a baller, duck fat will also add an amazing flavour profile to these potatoes.)
  • Sea salt


Par boil the potatoes whole in salted water for 7 – 10 minutes, until you can get a fork’s tines into but not through the potatoes. Remove from the water and drain in a colander, sprinkling liberally with salt, so that each potato is thoroughly coated in the colander. Leave to sit for 15 to 20 minutes.

Preheat oven to 425F / 225C.

The potato skins should turn whitish with the salt coating and all of the moisture should be wicked out of the flesh. Toss the potatoes in olive oil, using a mixing bowl or salad bowl, then lay flat in a cast iron pan or baking sheet. Bake in oven for 20-25 minutes, stirring halfway through to brown both sides.

The skin should be flaking and crunchy by the time they’re done with a golden brown coating.

cook - recipes

2 Secrets to Perfect Fried Calamari (with Lime Chipotle Aioli)

Working in a restaurant is hard. The hours are long and life is short. Most cooks start when they’re young. I was fourteen the first time I stepped into the kitchen of a restaurant, at Bijou in Toronto. The afternoon started with hours of prep work, then a spot sweating on the line at the salad/dessert station and running up and down the stairs every time the chef ran out of an ingredient, and after the dinner service was over, and my feet ached and my pits tank, it was assumed I would go and pitch a few extra hours in the dish pit. The only respite was that back in the day, there was an ashtray in the dish pit, so you could smoke while you worked as long as you were agile enough to balance a cigarette on your lip and keep it dry in the splash and spray of the mess.

Every shift started the same, with gallons of squid in ice cold water. If I tried to wear gloves, or warm my hands, the chef would mercilessly taunt me. I remember the shocking feeling of plunging my hand in and feeling the surge of cold in my veins and the gelatinous, writing mass of the sea creatures’ bodies. First, you slip out their ‘spines’, a clear malleable, plastic-like shard, then you pop out the ink ball, which most restaurants worth their salt reserve for a squid ink pasta or to use darkening and thickening a sauce.

Slippery squid

Once you’ve cleaned the squid, the next step is to cut off and set aside the tentacles.

Tentacle aside: Easily, my favourite part to eat, the texture and multiple crunches gets me every time, and with the multiplicity of surface areas, they’re a better vessel for dip than a ring. Let your sucker friends think you’re taking one for the team, save them till the end and eat all the tentacles yourself.

Then, carefully so your knife doesn’t slip, slide a very sharp blade across the body in one smooth motion until you’re left with slices the size of a thick rubber band. Make sure not to overcook the calamari, or it will feel like you’re chewing rubber bands.

2 Secrets to Perfect Crispy Homemade Calamari:

  1. Marinate the squid slices in buttermilk overnight in the fridge, or for at least 2-3 hours before dredging and cooking. This tenderizes the meat with the subtle lactic acid, adds depth of flavour, and helps the dredge adhere to the slippery surface of the squid.
  2. Don’t skimp on your oil. Peanut, Canola, and Sunflower oil, in that order, have the highest smoke points, and thus get the hottest and cook the fastest (i.e. crunchiest exterior without overcooked meat). And be patient, wait to add the squid until the oil is hot. Use a thermometer to make sure it is above 450F/230C.
Deep fried delicious calamari

Perfect Crunchy Fried Calamari


  • 8.5 C/ 2 L high-smoke point oil
  • 6 whole squid, cleaned and sliced
  • 2 C/500 ml of Buttermilk, for overnight marinating
  • 1 C/250 ml Flour
  • 1 C/250 ml corn meal
  • Salt and pepper, to taste


  1. Cover a plate or baking sheet in paper towel or newspaper.
  2. Preheat your oil in a deep pot on the stove, or a deep fryer.
  3. Remove squid from the fridge and strain all excess liquid through a colander. Be patient, this may take a few minutes.
  4. Dredge one large handful of squid at a time, tossing to coat in the combined flour and corn meal, then lightly shaking off excess dredge before you drop the squid into the fryer.
  5. Fry squid rings and tentacles for 2-3 minutes in small batches, so the oil keeps its high temperature and the rings don’t congeal and cook into a clump. Clean out any crumbs or burnt bits as you go to prevent the oil from taking on an acrid, carbon taste.
  6. Set aside batch after batch to drain on the paper towel, making sure to season calamari to your liking, before serving.

Lime Chipotle Aioli


  • .5C/ 125ml of Mayonnaise (make it at home if you’re fancy and have the time)
  • 2 chipotle peppers in a adobo sauce (I prefer the La Costena cans)
  • 2 tbsp/ 30ml lime juice
  • 1 tsp/ 5ml lime zest

Directions: Put everything in a blender and whip it up real good.

Note: This recipe is total crack, and it works just as well for kids drinking soda, for a bunch of sports fans downing cans of pilsner during the game, or for your classy friends relazing on the patio in the summer, downing glasses of Moscato rose.

Also, if you’re using store bought mayonnaise, the lime chipotle aioli has a super long shelf life in the fridge and can be made and kept in big batches to eat with basically everything that can be used as a vessel for dip.

As always, get in touch with me if you have any questions, or want to buy a print.

travel - places

A Visit to Puebla, Mexico – Street Photography Portraits

Puebla is one of those Mexican cities that is supposed to be beautiful. Everyone you meet while travelling tells you to stop there for a day trip. They will inevitably tell you about the architecture, the history of the French invasion, the battles, Cinco de Mayo, and the incredible local foods: Poblano peppers, Mole Poblano, and Tacos Arabes, all originated in Puebla, as did the Mexican tricolor dish, Chiles en Nogada. Anthony Bourdain claimed that every decent chef in Manhattan could trace their lineage back to Puebla. And the best climb in Mexico, Pico De Orizaba, is not far from Puebla.

Old Man with Hat, Puebla, Mexico

Frankly, I’ve never liked the place. Not for any one reason, I’ve been a bunch of times. Puebla is a perfect day trip from Mexico City. There is great food and beautiful architecture, and one of the best import beer bars in all of Mexico, Utopia.

Girl with Brother and Mother, Puebla, Mexico
Man with Mother, Puebla, Mexico

But every time I stop in Puebla, something off happens. The first time I went, I met a girl and we were having a romantic evening and stroll, then she got sick and vomited all over the gorgeous cobblestone streets. The second time, I watched a teenager get robbed and cracked over the head with a rock, and no one (except yours truly) stopped to help him get up or staunch the bleeding. The third time, it poured rain incessantly, torrentially, and sadly, as the Poblanos marched in the streets vociferously protesting the rash of violent crime against women and the lack of a police presence or government action.

The last time I went to Puebla, I decided to talk to as many locals as I could. They have an odd reputation, as second city to Mexico City, and nearest neighbour, they are the butt of many Chilango jokes. Most notably and crudely, they’re called Pi-Po-Pe’s, which you can look up yourself if you’re inclined to slang. But as I got to know the place a little better, I started to think that Bourdain had been onto something.

Puebla is a city with an underdog mentality. Always struggling to prove itself, whether it was against the French invaders or visitors from the capital, it was, and continues to be, the home to many immigrants who can’t afford life in the big city (there were large waves of German and Lebanese), and more recently, it is the landing spot for many deportees from the United States. As a result, Poblano’s juggle many perspectives and the city is paradoxically both welcoming, and always on guard.

If you’re interested in prints or commissions, get in touch with me.

Illustration Fridays

Illustration Friday – Farm

This week’s topic for Illustration Friday is farm, and it’s Victoria Day long weekend in Canada, the traditional time of year when people head north from the city and open their cottages and cabins, or drive up to a provincial park for camping and R & R. This topic made me think of home, and Ontario and the farm country north of Toronto, which I have driven through thousands of times on my way to and form the near north. I decided to take an old picture shot from a car window and use it as the basis of a photo illustration. There’s just something about the big blue sky and cumulus clouds, the red pickup truck and red barn, and the grass laying down flat in the foreground that I loved, and felt like a quintessential image of farm country.

Farm country, Ontario

If you’d like to order a print, or get in touch regarding a commission contact me.

cook - recipes

Curry Fried Rice with Caramelized Onion, Chicken and Peas and Peppery Turmeric Curry Powder recipe (with vegan or vegetarian options)

Curry powder is one of those indispensable pantry items that everyone has to have on hand, but varies infinitely from household to household and country to country. Similarly, fried rice is made in kitchens around the world, subject to each cook’s quiddities and minor variations of palette, or circumstance.

I will fry absolutely any kind of protein with rice, leftover chicken, beef, ground meat, tofu cubes, paneer, or if I don’t have anything handy and ready to go, I’ll crack an egg and beat it up with a bit of soy, then toss that into the wok.

Peppery Turmeric Curry Powder Recipe

Note: This can be made in vast quantities and is best put together using a mortar and pestle, or a coffee grinder that has been dry wiped with paper towel to remove grinds.


  • 3 parts turmeric
  • 1 part coarse sea salt
  • 1 part whole all spice (very fun substitute: sichuan peppercorn)
  • 1 part cumin seeds
  • 1 part whole coriander seeds
  • 1 part whole chilli peppers (I like dried piquins, or bird’s eye)
  • 1 part dried orange peel (substitute lemon or lime peel)


Toast all the whole seeds and chilli peppers in a hot, dry wok or pan until they become very aromatic. Remove from heat when they darken and/or begin to smoke. Grind spices in a mortar or grinder, then stir in the salt and turmeric.

Curry Fried Rice with homemade curry powder

Curry Fried Rice with Caramelized Onion, Chicken and Peas


  • 4 parts, cooked and cooled rice
  • 2 parts, cooked, skinned and chopped chicken meat (substitute tofu or paneer for vegan or vegetarian options)
  • 2 parts peas, frozen or fresh
  • 1 white onion, sliced and caramelized, then chopped again
  • Peppery Turmeric Curry Powder, to taste


Note: The key to perfect fried rice is a crackling hot wok or cast iron pan. You can use a non-stick pan, if that’s all you have around, but it will get scorched and the coating will be ruined fairly quickly with high heat cooking.

Begin by heating your cooking surface on high heat, when your rice crackles and jumps up, you’ll know the heat is right. Fry the rice for 2 to 3 minutes, then stir in the chopped up meat, and cook for another 2 to 3 minutes. The rice and protein should be browning nicely, but not sticking.

Stir in the chopped up bits of caramelized onion, which should essentially be a sweet brown paste. The onions are the key to this recipe, and will add a depth of flavour and texture that gel everything else together.

Generously sprinkle, or heap (it’s up to your palette to taste and know what you like) the peppery turmeric curry powder, and toss the spice mixture into the rice and protein. Add the peas and cook for 30 to 60 seconds until, they are bright green.

Serve immediately, drizzled with addition soy sauce, if you like salty rice, and/or sichuan chili oil if you like it hot!

Don’t be afraid to reach out, and contact me, if you’ve got questions.

eat - reviews

Baro’s Rooftop Patio Launches in Toronto, Canada

Greetings from Baro Toronto, Canada

Even though it’s been an unbearably long winter in Toronto, an early visit to Baro Restaurant for the launch of their new rooftop patio offered a sneak peek of good things to come this summer. Perched behind King Street West, steps from start-up offices and the advertising creatives, Baro’s rooftop patio will definitely be one of the hottest destination rooftop patios in Toronto for the summer of 2019.

Baro’s rooftop bar’s freshly hulled coconut mojito

The signature feature of the gorgeously decorated, lush green 4th story rooftop is a glassed in terrace. The solarium at Baro is perfect for sunning yourself with a Coconut Mojito (Bacardi Superior, Lime, and mint with coconut water) on a Monday after work, or cozying up under a blanket with a date and downing a Drunk in Love (Vodka, watermelon, cucumber, fresh lime & mint).

A hip crowd stays warm under the solarium on Baro’s rooftop

The kitchen is putting out an inspired selection of Latin American BBQ snacks, under the jovial helm of Steve Gonzalez, all cooked over a behemoth stainless steel open-fire oven, custom built and featuring a grill and spit. Gonzalez’s Grilled Ceviche Mixto offers a plethora of tasty seafood treats (octopus, scallop, white shrimp & salmon), all infused with the wood smoke and adding a depth of flavour to the usually simple, tart and citrus flavours of the dish.

Baro rooftop menu’s Grilled Ceviche Mixto

But the crowd pleaser is definitely going to be the Big Mac empanada, a fun spin around with the Mickey-d’s take offs that have been popping up on hip eatery menus around the world for the last decade or so.

Tromba Margarita & Grande Mac Empanada

My favourite dish was the pollo a la brasa, simple grilled chicken wings, with the fat perfectly rendered and the succulent meat balanced by the smooth, sultry taste of charred hard wood. The wings were so good that the overly sweet barbecue sauce almost seemed like an afterthought.

Either way, the star of Baro’s new rooftop patio is always going to be the space itself. As the sun slipped into the cracks of Toronto’s west end, and the downtown windows lit up, Baro’s rooftop came alive with that magical glow, and you felt in the moment that something special was about to happen. By the time you read this, you should be heading over there for a cocktail and barbecue.

Baro may have Toronto’s most beautiful rooftop at sunset in Toronto for 2019

Contact me directly for any inquiries, regarding this post, images or other content on my page.