Curried Lentil Soup: Healthy, Delicious & Vegan

Adapted from Angela Liddon's 'Oh She Glows Everyday' cookbook, which features over 100 fabulous plant-based recipes, this delicious protein-packed Curried Lentil Soup is the ideal comfort food for even the coldest days. Whether you're a vegan, “vegan-curious,” or simply want to eat delicious food that just happens to be healthy, Liddon's recipes are nutrient packed and absolutely full of flavour. Eager to share her realization that the food we put into our bodies has a huge impact on how we look and feel each day, Angela started a blog, 'Oh She Glows', and published her first cookbook in 2014. Having made her Sweet Potato, Chickpea and Spinach Coconut Curry many times now, I wanted to try this luscious vegetable intensive lentil soup and so happy I did, because it's a keeper.

Plant-Based Cookbook by Canadian Angela Liddon

A self-trained chef and food photographer, Angela Liddon has spent years perfecting the art of plant-based cooking, creating inventive and delicious recipes that have brought her devoted fans world wide

Curried Lentil Soup
Makes 5 cups
Recipe courtesy of 'Oh She Glows Everyday'

2 tbsp olive oil
1 1/2 cups chopped onion, about 1 medium onion
1 large carrot, chopped
2 large garlic cloves, finely chopped
1 celery stalk, chopped 
2 tbsp curry powder 
1 cup uncooked green lentils, rinsed and picked over
4 cups vegetable stock, or water
1 tbsp fresh lemon juice
1/2 tsp kosher salt & black pepper, to taste 


Heat olive oil in large heavy pot over medium heat. Add the chopped onion, celery, and carrot and sprinkle with salt and pepper. Cook until the onion is translucent, stirring occasionally, about 5 minutes or so. Add the finely chopped garlic and stir until the vegetables are soft but not brown, about 5 minutes longer. Reduce the heat if necessary to avoid burning.

Add the curry powder and combine well to coat the vegetables. Then, add the rinsed uncooked lentils and 4 cups of vegetable stock. Season with a sprinkle of kosher salt and pepper, add the lemon juice, and bring to a boil. Reduce the heat to medium and simmer until the lentils are tender, about 30 minutes.

When the lentils are tender, purée the soup for a minute or so with an immersion blender. Blend completely to create a very thick texture, or only partially for a lighter soup. After processing, season to taste with salt and pepper, if desired. Sprinkle with thinly sliced green onions and serve with lemon wedges, if desired.

Caraway Rye Bread: A Siver Palate Original

With more than enough time on our hands self isolating during COVID-19, it seemed a good time to try my hand at making some homemade bread. With an enormous library of cookbooks, including 'Tartine' and Nancy Silverton's 'Breads from the La Brea Bakery', I instead turned to my trusted Silver Palate 'New Basiscs' cookbook by Julee Rosso and Sheila Lukins for one of their easy bread recipes. Having a cup of rye flour already in the pantry and all of the ingredients to make their Caraway Rye Loaf, my goal was set: one loaf of warm homemade bread in less than 3 hours.

The rye and all purpose flour is added to the foamy yeast mixture along with some honey, oil and tablespoon of caraway seeds

The dough is then kneaded for about 10 minutes until it's smooth and elastic

Lightly oil a large bowl, and turn the dough in it to coat it with the oil, then cover and let proof for 45 minutes, until it doubles in size

The dough is punched down and allowed to rise again for 30 minutes, until its placed on a cornmeal coated baking tray, and allowed to rise a third time

An egg and water wash is brushed over the dough,  sprinkled with additional caraway seeds, then scored on the top with a very sharp knife

Baked at 375°F for 35 minutes until the bread is deep golden and sounds hollow when the bottom is tapped with your finger, the bread is done

Caraway Rye Bread
Makes 1 loaf
Recipe courtesy of  Sheila Lukins and Julee Rosso/The Silver Palate Cookbook

1 package active dry yeast
3/4 cup plus 2 tablespoons warm water
1/4 tsp sugar
2 cups unbleached all-purpose flour
1 cup rye flour
1 tbsp caraway seeds
1 tsp salt
2 tbsp vegetable oil
1 tbsp honey
2 tbsp yellow cornmeal
1 tbsp water
Caraway seeds, for sprinkling
Maldon salt, for sprinkling, optional


Stir the yeast, 1/4 cup warm water (between 80° and 100°), and sugar together in a small bowl. Set aside until the yeast starts foaming, 5 to 10 minutes.

Stir both flours, the caraway seeds, and the salt together in a large bowl. Add the yeast mixture, oil, honey, and remaining 2 tablespoons warm water. Stir until the mixture forms a mass. If the dough seems too dry, add a small amount of water, which I did. Place the dough on a lightly floured surface and knead until it is smooth and elastic, at least 10 minutes.

Lightly oil a large bowl, and turn the dough in it to coat it with the oil. Cover the bowl loosely with a kitchen towel and let the dough rise in a warm place until doubled in bulk, about 45 minutes.

Punch the dough down and shape it into a ball. Return it to the oiled bowl, cover it loosely, and let it rise again until doubled, about 30 minutes.

Lightly butter a baking sheet. Sprinkle it with the cornmeal. Punch the dough down and shape it into an 8-inch-long oval loaf. Place it on the baking sheet, cover it loosely, and let it rise until nearly doubled, about 30 minutes.

Meanwhile, preheat the oven to 375°F. Beat the egg and water together, and brush this over the loaf. Sprinkle it with some caraway seeds, and as I did, added a dash of Maldon salt. Using a razor blade or a sharp knife, cut five slashes across the top. Bake until the bread is deep golden and sounds hollow when the bottom is tapped with your finger, about 35 minutes. Remove it from the baking sheet and set it on a wire rack to cool — or do as I did, slice a piece hot from the oven with a pat of butter — divine!

Spinach Ricotta Ravioli with Lemon-Dill Beurre Blanc

Beurre blanc is a classic French butter sauce, enlivened in this recipe with the addition of fresh dill. Delicious over any kind of grilled fish, it's also a wonderful sauce served over fresh ravioli or agnolotti. The key to keeping the sauce emulsified is to use cold butter and whisk it in a bit at a time. You can make these lovely little parcels by hand, or as a shortcut you can also buy fresh handmade ravioli, which I did, for a quick, easy and delicious dinner.



Spinach Ricotta Ravioli with Lemon-Dill Beurre Blanc
Serves 4-6

Pasta:
6 oz ‘00’ flour, plus extra to dust
8 1/2 oz fine semolina
5 large eggs

Spinach Ricotta Filling:
1 1/3 lb cooked spinach, squeezed as dry as possible and finely chopped
1 1/3 lb ricotta 
1 pinch freshly grated nutmeg
1 egg yolk
Salt and freshly ground black pepper

Lemon-Dill Beurre Blanc:
1 cup dry white wine
1 large shallot, finely diced, about 1/3 cup
1/2 cup cold unsalted butter, cut into small cubes
3 tbsp chopped fresh dill
2 tsp finely grated lemon zest
2 tsp fresh lemon juice, more to taste
Kosher salt and freshly ground black pepper


To make the pasta, heap the flour and semolina together on a floured worktop, make a well in the middle, break the eggs into the well and beat them with a fork, slowly incorporating the flour and semolina to form a dough. Knead until you have a smooth-textured dough with an even colour. If the dough is too dry, wet your hands with water while kneading. Cover the dough with clingfilm and leave to rest for at least 30 minutes.

To make the filling, combine the spinach, ricotta, nutmeg, salt, pepper and egg yolk in a bowl. Mix well, season and set aside.

Divide the dough into four equal portions. Using a pasta machine, gradually roll the dough until you have thin sheets, dusting with flour if needed between each pass through the machine. Put small heaps of filling, about 1 teaspoon at 2-inch intervals across the pasta sheet and dampen the pasta around each heap. Lay a second sheet over the top and press down around the filling to expel any air. Cut with round or square ravioli cutter and press gently around each ravioli to seal.

For the lemon-dill beurre blanc sauce, begin by cooking the wine and shallot in a medium saucepan over high heat, stirring occasionally, until the wine almost evaporates and looks glazy, 5 to 8 minutes. Remove the pan from the heat and whisk in the butter a couple of cubes at a time until melted and the sauce is thick and creamy, then briefly return the pan to low heat if the butter is slow to melt. Off the heat, stir in the dill, lemon zest, lemon juice, 1/2 tsp salt, and several grinds of pepper. Season to taste with more lemon juice, salt, and pepper. Set over low heat to keep warm. This recipe makes 3/4 cup.

Cook the ravioli in a large pan of boiling salted water, and cook 2-3 minutes. When the ravioli is ready, drain, keeping two or three tablespoons of the cooking water, return it to its saucepan with the retained cooking water and add the sauce. Take the saucepan off the heat and serve the pasta immediately with shaved Parmesan and extra dill for garnish.

Guy's Easy "Spag Bol": The Ultimate Comfort Food

One of Winter's ultimate comfort foods, Spaghetti Bolognese is like an old reliable friend who shows up just when you need a big warm hug, a virtual one anyway, especially during these challenging days self isolating during the COVID-19 health crisis. Bolognese sauce, known as Ragù alla Bolognese in Italy, is a meat-based sauce originating from Bologna and is customarily served with tagliatelle or other flat pasta such as pappardelle or fettuccine. Genuine Italian ragù is a slowly cooked sauce that characteristically includes a soffritto of onion, celery and carrot, minced or finely chopped beef, pancetta and red wine. A small amount of tomato concentrate or tomatoes are added, and the dish is then gently simmered at length to produce a rich thick sauce. Outside of Italy, my husbands 'Spag Bol' consists of a meat and mushroom sauce served on a bed of spaghetti topped with a sprinkling of grated Parmigiana cheese, and although it bears little resemblance to the traditional Italian ragù, few could argue that it isn't molto delizioso.

Guy's 'Spag Bol'

Serves 12

1 lb cremini mushrooms, cleaned, trimmed and thinly sliced

4 tbsp butter

2-3 tbsp olive oli

3 lb lean ground beef

5 cups homemade tomato sauce, or good quality store-bought

4 tbsp tomato paste

1 tbsp sugar

2 cup red wine

Kosher salt and fresh ground pepper, to taste

2 lb spaghetti

1 cup coarsely grated Parmigiano-Reggiano or Pecorino 

In a large frying pan, melt the butter on medium-high heat and when it starts to sizzle, add the mushrooms and sauté until soft, about 3 minutes, then set aside. Pour a few tablespoons of olive oil in a large saucepan set on medium-high and add the ground beef, stirring frequently until the meat is no longer pink and is cooked through, about 8 minutes. Add the tomato sauce, tomato paste, samba oelek, a tablespoon of sugar, and stir thoroughly to combine. Turn the heat down to low, and add the mushrooms plus their liquid into the bolognese, then pour in the red wine and continue stirring until the mixture is the desired consistency. For a looser sauce, add some water or beef stock as necessary. Cover the sauce and continue cooking on low heat to meld the flavours, about another 30-60 minutes.

Set a large pot of water to boil over high heat, and when it comes to a rolling boil, add the pasta and cook according to the manufacturers instructions. When al dente or to taste, drain in a colander then return to the pot and combine with just enough bolognese sauce just to coat the noodles. To serve, arrange the semi-dressed pasta in warmed dinner bowls and top with a mound of addition sauce, as desired. Sprinkle some grated cheese on top and serve immediately, with additional parmigiana on the side for those who wish a little more.

Note: This generous recipe for 12 allows for a good portion of the Spag Bol to be frozen for future easy-peasy dinners.

Bean Soup with Tomato, Pancetta & Swiss Chard

My husband has a number of recipes which he loves to make, but his favourite and mine is his famous Bean Soup. He used to make it as a bachelor because the ingredients were relatively inexpensive, was easy to make and tasted great. Although the selection of beans change every time he makes this soup, the onions, garlic, tomatoes and swiss chard remain consistent, as well as his secret ingredient — Patak's curry paste. In fact, for the first few years we were married, he would't even let me in the kitchen when he made his Bean Soup, for fear I'd discover the recipe's elusive flavour and would be able to make the soup without him. No fear of that — this is his 'baby' and I always look forward to him making a big batch to stock our freezer for months to come. A delicious healthy soup and easy to make, it's a great recipe for these challenging days where many of us are self isolating and looking to make a few ingredients go a long way.



Guy's Famous Nine-Bean & Tomato Soup with Pancetta and Swiss Chard
Serves 10-12

1 large Spanish onion, finely diced
3 tbsp olive oil
4 oz pancetta, diced
5 cloves of garlic, minced
1 tbsp Patak's curry paste
1/4 tsp chili flakes
1 28 oz can Italian plum tomatoes
2 19 oz can six bean mix, drained
1 19 oz can black beans, drained
1 19 oz can green broad beans, drained
1 19 oz can lentils, drained
12 cups homemade or purchased chicken stock
1 bunch swiss chard, trimmed, stalks removed and chopped


In a large pot, sauté the diced onion, pancetta, garlic, curry paste and chili flakes in olive oil over medium-high until translucent, about 15 minutes. Add the tomatoes with the juice, and stir to combine with the onion mixture. Cook for 15 minutes, then add all of the beans followed by the chicken stock and swiss chard.  Increase the heat to high until the stock just starts to bubble, then turn it down to low and cover for 20 minutes. "Done...easy-peasy," Guy says. This soup freezes beautifully, and with the quantity it makes, you'll have lovely homemade soup for weeks to come.

Arthur's American-Style Grill on St Clair pre-COVID-19

The Chase Hospitality Group's latest restaurant in midtown Toronto is a loving homage to the founder's late father, and a modern tribute to the diners and steak houses of 1950s New York. "This restaurant holds sentimental value for me, as it pays tribute to the incredible man who inspired me in every facet of life — my late father. Arthur Salm lived a fulfilled and prosperous life. Born in Germany in 1930, and escaping Germany during the Holocaust, my dad was always humbled by the true meaning of survival. Growing up in New York, our family always had lots to celebrate, with food and hospitality being the focal point of togetherness. This restaurant is a thank you to all of our family and our parents that don’t get thanked enough."

Especially popular for their Sunday Brunch, Arthur Salm's spirit lives on in the food, an amalgam of North American and Jewish classics designed by culinary chief Tyler Shedden and overseen by chef de cuisine Jason Hajek, serving Mad Men-era classics like Steak Tartare, Oysters Rockefeller, Shrimp and Avocado with Marie Rose dressing, and Prime Rib, alongside Jewish deli-style standards like Matzo Ball Soup, and a delicious thick-cut Pastrami on Marble Rye with house pickles, mustard and sauerkraut.

However, the restaurant's brunch showstopper must be Arthur’s Tower, a tour de force of smoked salmon, smoked sturgeon, egg salad, tuna salad, and a stack of fresh bagels with Eastern European cream cheese, meant for sharing. "It’s the kind of spread that fits the real Arthur’s philosophy of taking care of everyone to excess," says Salm — a wonderful mindset given that our brunch was one of the final times we went out for a meal with my brother and sister in law before Toronto shut down to combat COVID-19. Hopefully, in time this too shall pass, and we will all again enjoy the simple pleasures of going out to our favourite restaurants, and sharing a meal with family and close friends.

Arthur's interior with buttery leather banquettes, coffered ceiling and flooded with natural light

Plaid pillows dot the banquettes for comfy seating

Arthur's Sunday brunch menu

Arthur's Caesar

Mimosa with fresh squeezed grapefruit juice

Pastrami Hash with over easy eggs, Hollandaise sauce and triple crunch mustard  

Omelette with caramelized onions and Meunster cheese

Thick Cut Pastrami on Rye made from briskets brined for five days, then smoked low and slow, then steamed and sliced by hand

The brunch showpiece is Arthur’s Tower with smoked salmon, smoked Sturgeon, egg salad, tuna salad and smoked meat spread and bagels meant for sharing

New York Cheesecake with caramel and passionfruit

Cherries Jubilee with pistacchio halva

www.arthursrestaurant.ca

Pasta alla Norma
Serves 4 to 6
Recipe courtesy of chef Tyler Shedden

10 plum tomatoes
2 medium Sicilian eggplants
1/4 cup olive oil, divided
Salt and pepper to taste
1 large onion, sliced
1 tbsp dried oregano
3 cloves Russian garlic, thinly sliced
3 salt-cured anchovies, rinsed and tiny bones removed
1/4 to 1/2 tsp chili flakes
1 tbsp tomato paste
1 16 oz box penne pasta
1/2 bunch fresh oregano, picked and chopped
1/2 cup Parmesan, grated
1/2 cup ricotta salata, grated


Bring a large saucepan of water to a boil and add tomatoes. Simmer 45 seconds or until skins start to peel. Transfer tomatoes to an ice bath. Once cool, peel and chop into 1/2-inch pieces. Set aside. Dice eggplant into ½-inch pieces as well. Remove hot water from heat but reserve for later.

Heat 2 tablespoons of oil in a large saucepan on medium-high. Season eggplant with salt and pepper and add about half, cooking until golden brown and soft. Transfer to a paper towel-lined plate. Repeat with remaining eggplant. Sweat the onion in the same pan until soft and translucent, adding more oil as needed. Stir in the dried oregano and garlic and sweat for 2 minutes. Add anchovies and chili flakes and cook until almost dissolved. Stir in tomato paste and cook 3 minutes longer. Return eggplant to pan and continue to cook, stirring intermittently, until eggplant starts to break down. Add tomatoes to pan and bring to a boil; reduce heat and simmer for 1 hour, stirring every 5 to 10 minutes to prevent sticking. 

Meanwhile, bring reserved pan of hot water back to a boil, add salt and cook pasta until al dente. Drain and add pasta to sauce, mixing well. Stir in fresh oregano and Parmesan cheese. Transfer pasta to a large serving dish and cover with ricotta salata before serving.

Dal Makhani Bukhara: An Iconic New Delhi Classic

One of India’s most iconic restaurants, Bukhara has been entertaining the great and the good – heads of states, Bollywood stars, presidents, and food industry aficionados – for almost 40 years, barely changing its menu across its lifespan. Housed in the ITC Maurya in New Delhi, the dining room’s stone walls and log-top tables belie the sophistication of the food. Serving regional specialities from India’s rugged North West, an open kitchen allows guests to watch chefs skewer tandoor-cooked meat and vegetables with precision. In keeping with the frontier theme, cutlery isn’t provided. Instead, diners are invited to tear apart dishes such as Murg Tandoori – a whole chicken marinated in yoghurt, garlic and spices – with their bare hands. However, the restaurants signature dish Dal Bukhara, is the stuff of legend, and many try to replicate it but never achieve its perfection, described as "a harmonious blend of black lentils, tomatoes, ginger and garlic simmered overnight on a slow charcoal fire, finished with cream and served with a dollop of unsalted butter."

Chef J.P. Singh says consistency is the secret of Bukhara’s success. “Slow cooking is the secret ingredient of the iconic Dal Bukhara ” says executive chef J.P. Singh. Made using whole black lentils, tomatoes, ginger and garlic, the dish is cooked for 18 hours. Before Bukhara closes for the day, the dal is put on a slow fire to cook overnight. In the morning, it is transferred to another vessel and left to simmer. “Till the last order, it is never taken off the fire, and is served straight from the stove,” says Singh. The restaurant has sold more than two million plates of Dal Bukhara. This recipe may be not be chef Singh's original, but it's pretty close and outstandingly delicious.

Bukhara at the ITC Maurya Hotel in New Delhi, home of the famous Dal Makhani Bukhara

Culinary maestro Chef J.P. Singh says that every dish at Bukhara is a masterpiece

Dal Makhani Bukhara
Serves 10

9 oz black gram lentils (urad dal)
2 oz red kidney beans (rajma)
6 1/2 cups of water
1 tbsp salt, divided
2 tbsp oil
2 tsp cumin seeds
2 tsp garam masala
4 tbsp ginger garlic paste
2 tbsp turmeric 
1 large tin tomato pureé
2 tsp red chili powder
2 tbsp ground coriander
Salt to taste
8 tbsp ghee or 1 stick of butter
2 tbsp dried fenugreek leaves
1 cup whipping cream
1 handful cilantro chopped for garnish, optional


Thoroughly wash the black gram lentils and red kidney beans, then soak them in water for about 8 hours or overnight. 

In a large heavy pot add the black lentils and kidney beans along with 6 1/2 cups of water and 2 teaspoons of salt. Bring to a boil and simmer on a low heat for an hour. Stir a few times and scrape of the foam from the top. Continue cooking for further 1 1/2 hours. 

Heat 2 tbsp oil in a large non-stick pan. Once hot, add the cumin seeds and once sputtering and the garam masala. Then add the ginger-garlic paste, turmeric, and tomato purée and cook slowly for 5-10 minutes over medium heat until well cooked, covered if necessary.

Once cooked add the chili powder, the ground coriander and the remaining salt. Cover, as it may splutter, and cook until the mixture thickens into a pulpy sauce and becomes well cooked, about 3 minutes. Add the ghee and stir well to combine. Once at a boil, add the black lentils and kidney beans to the mixture and heat for 4-5 minutes. Add a little water if you find the mixture is too thick, as it will thicken as it boils — Bukkura cooks it for 6 hours in a tandoor! Add the dried fenugreek leaves, and the mixture begins to bubble, cover a cook for 60-80 minutes stirring frequently. 

After about an hour, add the cream and cover and cook for 10 minutes, stirring often. The Dal Makhani Bukhara can be served in small bowls. 

Crustless Cheddar & Spinach Quiche with Tomato

My good friend Chris introduced me to this delicious Crustless Cheese and Spinach Quiche, which I have since adopted as my own and make a couple of times during the year. It's light, easy to make and is perfect for brunch, lunch or a quick dinner with a simple green salad. The added bonus of course is that it's also low carb and a great recipe for vegetarians. The recipe, made with simple ingredients — eggs, cottage cheese, cheddar, spinach and green onions — can certainly be customized with your favourite greens or cheese, but for hardier vegetables like broccoli or cauliflower, they should be steamed before adding them to the quiche to make sure they're fully cooked. Chris served this quiche with a Bloody Mary as we arrived for a cottage weekend, which was a very welcome surprise.

Crustless Cheese & Spinach Quiche

Serves 4

2 10-oz packages frozen spinach, thawed and squeezed dry

2 cups cottage cheese

6 large eggs, beaten

6 tbsp flour - optional 

1 lb cheddar cheese, grated 

4 tbsp green onions, chopped

1 tsp butter

salt and pepper to taste

2 Campari tomatoes, thinly sliced for garnish

Preheat oven to 375°F. Generously butter a 9" pie plate or individual ramekins, and set aside. Mix the spinach, cottage cheese, eggs, flour, grated cheddar and green onions in a large bowl. Season with salt and pepper to taste, and stir well to thoroughly combine. Transfer the mixture into a greased pie plate and top with sliced tomato. Bake for 60-70 minutes or until set and nicely browned. Serve hot with a nice green salad.

Roasted Beet & Pear Salad with Walnuts

Healthy and delicious, this colourful roasted beet and pear salad served on a bed of crisp gem lettuce drizzled with a tangy vinaigrette and topped with a handful of walnuts, makes a lovely addition to any meal. Add some crumbled goat cheese or a light and creamy gorgonzola for extra punch.

Roasted Beet & Pear Salad with Walnuts
Serves 4

3 medium red beets, washed
1 firm pear, such as Bartlett or cored and finely sliced
1/4 cup walnuts, toasted
1/4 red onion, finely sliced
Juice of 1/2 lime and 1/2 lemon
1 tbsp white wine vinegar
2 gem lettuce heads, washed, dried and separated

Vinaigrette:
1 clove garlic, minced
2 tsp red wine vinegar
2 tsp Dijon mustard
2/3 cup olive oil
Maldon salt and fresh ground black pepper, to taste


In a blender, whisk together the garlic, vinegar, dijon mustard and olive oil until smooth, then season to taste with salt and pepper; set aside. 

Mix the lemon and lime juice, vinegar and a pinch of salt in a small bowl, then add the sliced onion and toss to coat. After 10-15 minutes the onions will soften and turn pinkish; set aside.

Preheat oven to 350°F. Wrap the beets in foil and roast for 40-60 minuted until fork-tender, then set them aside to cool. Once cool enough to handle, slide off the skins with your hands. Slice them into 8-10 pieces and set aside.

To serve, place the lettuce on a small platter and top with sliced beets, pear and red onion. Drizzle with the vinaigrette to taste, then season with extra Maldon salt and ground black pepper, if desired. Scatter walnuts over the salad and serve.

Sofia Restaurant & Bar: Luxe Italian in Yorkville

Yorkville welcomed it’s newest jaw-dropping attraction to the neighbourhood in May 2018 with the opening of Sofia Restaurant & Bar, the latest creation from Toronto’s “King of Nightlife” turned restaurateur, Charles Khabouth. Well known for the opulent interiors of his restaurants, Khabouth teamed up with the talented team at Studio Munge to bring Sofia to life. Named in honour of Sophia Loren, who Khabouth considers the epitome of sexy and cool, the decor itself is luxe and fabulous, with Khabouth describing it “like a little jewelry box” that draws from Old Hollywood glamour and elements of art deco combined with one-of-kind pieces of pop art from names like Jeff Koons, Mr Brainwash and Russell Young, with most pieces from co-owners’ Khabouth and Soberano’s gallery next door, Taglialatella, so the pieces on display change regularly. But decor aside, there is of course the food. 

Toronto native and executive chef Christine Mast, formerly of Canoe, is behind the seasonal Italian menu. Committed to sourcing quality ingredients that pay homage to true Italian tastes, Mast’s Italian heritage serves as a resource for authentic and inspired plates, from delicate Kanpachi Crudo garnished with Meyer lemon, and almond gremolata, to luscious Burrata with wood grilled cherry tomatoes, fresh basil, balsamic and olive oil and house made Fettuccini con L'aragosta prepared with Atlantic Lobster, tomato, Straciatella cheese and fresh basil, augmented by an extensive list of fabulous Italian wines. Sofia is sleek and sexy, but so noisy it's hard to hold a conversation, however with a non stop parade of Yorkville's gilded glamour set, Sofia is also a place to see and seen — preferably with a thick wallet.

Sofia was named in honour of Sophia Loren, who owner Khabouth considers the epitome 

of sexy and cool

Sofia was designed as “like a little jewelry box” that draws from Old Hollywood glamour

The Barolo red seating to the Murano chandeliers were custom designed for the restaurant

Sofia Master Mixologist and Bar Manager Nishan Nepulangoda

Columbina Cocktail made with Tanqueray gin, Aperol, grapefruit-ginger honey cordial, 

lime juice and Prosecco

Fresh baked focaccia and bread

Sofia Restaurant and Bar metallic silver menu with embossed logo

Sofia menu

2018 Possente IGP Terre Siciliane Grillo from Sicily 

A delicious round and elegant Sicilian Grillo 

Burrata with wood grilled cherry tomatoes, fresh basil, balsamic and olive oil

Kanpachi Crudo garnished with Meyer lemon, and almond gremolata

Olive all'Ascolana: Crispy stuffed olives with pork and veal sausage and bomba aioli

Grilled Octopus with braised chickpeas, smoked tomato salsa and crisp parsnip

Broccoletti with Soleggiata tomato, white balsamic, garlic and crispy chickpeas

Fettuccini con L’aragosta with Atlantic Lobster, tomato, Straciatella cheese and fresh Basil

Panna Cotta with pine nuts, chocolate, Marsala sabayon and honey ice cream

Batman by Mr Brainwash, 2019

Silkscreen and Mixed Media on Paper

Imagine by Mr Brainwash, 2019

Silkscreen and Mixed Media on Paper

Never Give Up by Mr Brainwash, 2019

Silkscreen and Mixed Media on Paper

Errol Fisher and his band

www.sofiayorkville.com