Os Princípios Básicos de meals deals
Os Princípios Básicos de meals deals
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Peterson's first stop this season is for a peameal bacon sandwich at this Toronto favorite. Peameal bacon, which is back bacon rolled in cornmeal, gets its name from an earlier version of the preparation, when the meat was rolled in ground peas for preservation purposes.
There isn’t a discount code for the app, but you can use my code “basilbox-D5F94675” to get 100 bonus points when you sign up!
For a classier way to ease out of your day, stop by this well-known steakhouse at the corner of Bay and Temperance. Happy hour runs from 3 p.
Choose from steamed, boiled or pan fried and fillings that range from the simple pork and chives to more interesting combinations like melon, tofu and vegetable noodle.
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Anyone with the app can now purchase a "Surprise Bag" of food at one-third of the retail price from any participating local restaurants, bakeries, cafes, stores and other food sellers.
It’s easy to enjoy a feast here for two for less than $50 — meals, with three pieces of chicken served on a bed of purple rice, go for about $15 each.
I’ve tried tons of Toronto food apps over the years, and today I’ll be talking about the best ones for ordering takeout and delivery.
Grocery shopping, or even just going out for a meal, can be a financial burden. This past summer, Statistics Canada reported that “prices for food purchased from stores” have increased at the fastest rate since August 1981, spiking at an increase of 10.8 per cent in August.
Run by chefs David Schwartz and Braden Chong, Sunnys is designated as the younger sibling of Mimi, but aside from a shared origin, the two restaurants are entirely different. Whereas Mimi is robust and romantic, Sunnys is light and lively. Tucked within the bohemian confines of Kensington Market and down a nondescript hallway (with only a cardboard sign on the door), Sunnys plummets diners into a retro-chic Hong Kong cafe, complete with a rambunctious vibe that extends from the dining room to the patio oasis. Slide into a banquette or grab a seat by the chef’s rail to delve into playful dishes from Sichuan, Shaanxi, and the northern provinces of China.
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Copy Link Since 2009, this restaurant with a fast-casual counter has sent a couple thousand famed Portuguese chickens out the door each week. Owned by Carlos Martins and managed by his three sons, including Le Cordon Bleu graduate chef Steven Martins, this spot has all the markers of a family-owned restaurant operation. The family takes care to source ingredients directly from Portugal (such as fresh fish and seafood), and Papa Carlos makes the rounds glad-handing and toasting with guests like a local celebrity.
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