Page 48 - Sharp September 2024

FOOD & DRINK
DISH IT OUT
OUR INDUSTRY EXPERT’S GUIDE TO NAVIGATING CANADA’S EVER-GROWING CULINARY WORLD
By Peter Alexandropoulos
IN AN EVER-EVOLVING RESTAURANT INDUSTRY, FEW THINGS ARE SACRED ENOUGH TO REMAIN
constant. Yet, amongst industry veterans, conversations centred around where we eat and where we need to try feel impervious to change. As someone who spends most of my time sitting at a bar or getting my wine glass filled at a restaurant, I find myself repeatedly answering the same three questions: is Toronto’s Dundas West area actually any good (and, if so, where do I go)? What happened to the time-honoured steakhouse? And what is it about Montreal restaurants that make them so renowned? Fortunately, those at the control panel of Canadian dining culture are eager to answer. After speaking with them, here’s what I found.
48 GUIDE • SEPTEMBER 2024 SHARPMAGAZINE.COM