ETHICAL GOURMET / Remind me to Tell You About the Time I Looked in the Heart of an Artichoke

Another Look at The One and Only, Only on King Nov 23rd 2016: Approaching its 10th year, TOOK (The Only on King), with its fully realized farm-to-table philosophy, devoted acknowledgement of the local terroir and support of local farmers and producers, was the personification and outstanding archetype of the virtuous up-to-the-minute Ontario restaurant. According to several sources the landmark TOOK has ceased operations. The restaurant will be missed by its legions of fans. We wish Paul Harding and staff best wishes in their future endeavours. BY BRYAN LAVERY In its eight year, The Only on King, with its fully realized farm-to-table philosophy, devoted acknowledgement of the local terroir and support of local farmers and producers, remains the personification and outstanding archetype of the virtuous up-to-the-minute Ontario restaurant. The restaurant’s kitchen, led by Paul Harding is a self-proclaimed “labour of love.” When Harding is not chained to the

Air Canada's enRoute magazine announces 2014 Canada's Best New Restaurants and People's Choice Award winner Air Canada's enRoute magazine announces 2014 Canada's Best New Restaurants and People's Choice Award winner Tofino, B.C.’s Wolf in the Fog named Canada's Best New Restaurant, and Saskatoon, SK’s Ayden took top votes on eatandvote.com TORONTO - October 23, 2014 - Canada's award-winning inflight magazine, Air Canada's enRoute , is pleased to announce the Top 10 list of Canada's Best New Restaurants 2014, as well as the winner of the Air Canada enRoute Canada’s Best New Restaurants 2014 People’s Choice Award. On a month-long culinary journey that took noted food writer Andrew Braithwaite from Tofino, British Columbia to St. John’s, Newfoundland, he discovered a group of chefs, sommeliers and restaurateurs who continued to explore this country’s terroir and redefine what it means

“ If London, Ont., knows one thing, it's farmers' markets. And coffee. Alright, that's two things, but two things the city of 350,000 is rightfully proud of, thanks to years of developing a community that loves local produce as much as it craves freshly roasted beans — which is also carried over into the restaurant scene.” Independent Purveyors and Small-batch Coffee Roasters in London, Ontario By BRYAN LAVERY The emergence of London’s small-batch coffee roasters emphasizes the passion that exists for fairly traded, environmentally responsible, and ethically sourced coffee beans. The astounding growth of the burgeoning coffeehouse/cafe niche in the intensely competitive coffee market dominated by Starbucks and Tim Horton’s is nothing short of remarkable. Lately there has been an unprecedented increase of upmarket cafés that are part grab-and-go café, part bakery, and part casual dine-in restaurant, some of which are licensed. The

The Huffington Post's "25 Places to Eat in London" was gleaned from this list. Due to the amount of traffic to this page I have had to repost this listing several times. http://www.huffingtonpost.ca/2014/09/22/best-london-ontario-restaurants_n_5851492.html?utm_hp_ref=canada-living The food media are necessary members of the culinary community. Like any thoughtful patron, I hope that I bring appreciation and sensibility to the table. But the food media’s mission goes beyond that. We must pass our unbiased impressions on to the readers, while alerting the dining public to the diversity of choice on the culinary scene. Are rating restaurants purely a question of taste? And within that there lies the matter of ingredients, innovation, style, consistency, service and much more. We place importance on other criterion such as, the wine list, the atmosphere, the setting, the service, philosophy and obviously, the price. Good writing furnishes you with enoug