Summerlicious is in full swing, offering a huge variety of dishes at Toronto’s best restaurants, at fantastic prix fixe pricing.
Though #LiciousTO – as it’s being hashtagged – is really designed to get food lovers and foodie types out and in to the city’s establishments, one Toronto restaurant is taking a different approach by offering their Summerlicious menu for delivery!
First up in our Summerlicious features: Trevor Kitchen and Bar.
Trevor Kitchen and Bar is a popular spot in Toronto, thanks in part to the creative flair of executive chef and owner Trevor Wilkinson. With over 20 years experience and 6 under his belt at Trevor Kitchen and Bar, Wilkinson says their philosophy isn’t very deep… “just make good food and serve it well.” Using classic french techniques and only top quality fresh ingredients, the menu is always fresh, seasonal and incredibly fun.
Some of the menu staples that we’ve come to love – and are ALSO available for delivery, along with the Summerlicious menu below, include the Truffled Goat Cheese Poutine, and the delicious Trio of Mini Kobe Burgers with garlic truffle mayo. The Summerlicious menu also features some of chef Wilkinson’s more ‘famous’ dishes like the Macaroni and Cheese developed at Lobby.
We asked chef Wilkinson what his favourite dish was, but it was hard to choose just one. “I personally enjoy experimenting with food, so favourite ingredients would be new ones paired with new recipes and new dishes to create. I love to cook and love even more to eat, pairing that with making others happy with our food makes me extremely content with my work.”
This passion is certainly reflected in the Summerlicious menu, which can be ordered for delivery via Orderit and enjoyed at home with your favourite bottle of wine!
If you decide to visit, Trevor Kitchen and Bar itself has a gorgeous atmosphere of a secret hideaway; what the owner calls an “anti-elitist fine dining establishment”. Elegant dining rooms join with a moody lounge and enchanted decor, perfect for enjoying a round of drinks or a fine meal. And with a menu that offers new and often exotic dishes with every season, chef Wilkinson stays true to his own path.
“I think we all just want what’s best. What is freshest and in season. Prepared well – cooked properly and made tasty. I will say that “local, organic and sustainable” is great; but really shouldn’t that be how we all cook?! Especially as chefs who know better?! My mother and my grandmother knew this, I knew this before becoming a chef… I hope this trend extends to all other facets of our personal purchasing here in North America.”