BERRIES HAVE THE BEST MOUTHFEEL, the way you can feel each one individually in your mouth—like tapioca, or really well-cooked sushi rice. But people have lost some important berry vibe. These days everybody wants them to be sweet. I think they should be sour. That’s what I liked about saskatoons when I first encountered them in Newfoundland, where they call them serviceberries. I also like how the harvest window is so small. They’re not exactly rare. But commercially, you don’t see them that much. The last thing is that they’re really good for you—rich in anti-oxidants and very healthy. —J.C.
Toronto vegans may finally have a burger joint to call their own with Planta Burger.
Planta Burger, the spin off to Yorkville’s vegan-chic Planta, is launching in Toronto’s financial district after Labour Day. The new gourmet food and quick service destination is a collaboration between chef David Lee and Chase Hospitality Group culinary director Tyler Shedden.
The focus here is on affordable, high quality, responsibly sourced ingredients that leave a minimal environmental impact.
The menu will feature two nut free and gluten free patty options: the mushroom black bean, lentil and beet patty topped with avocado and garlic aioli for The California ($10) and a queso, mushroom bacon and pickle make up The Classic ($10). Also on offer: The Crab Cake ($10) patty made with heart of palm and celeriac, and topped with lettuce and tartar. The diner riff moves into more familiar territory with their sides: fries, onion rings, tots, buffalo cauliflower, classic milkshakes and a Rootbeer float.
Planta Burger arrives in Toronto on September 5. For more info, click here.