Bar Mignonette was open just a few months last summer in Toronto’s Trinity-Bellwoods neighbourhood before dining restrictions dictated a shift to takeout and delivery for the menu, focused on seafood and natural wines. “We were planning to open long before the pandemic and it was delayed because of it,” says owner and chef Craig Wong. “We wanted it to be perfect. Thing is, there’s no perfect time.” Preparing dishes like their inventive Lobster Rockefeller and uni-cream-topped baked potatoes for pickup is no easy feat, but Wong and his wife, Ivy Lam, are adept at besting challenges. Their popular Caribbean- Asian restaurant, Patois, closed for more than a year due to fire, reopening in 2017. On Bar Mignonette’s 12-seat patio overlooking Dundas West, diners might start their evening with a glass of crémant and fresh-shucked East Coast oysters before heading downstairs to Patois for Jerk Chicken Chow Mein or Jamaican oxtail. But until that can happen again, Wong and Lam are sending out a steady stream of meal kits, sauces and frozen dim sum; kits are also available through PC Chef. They’ll deliver their popular Heat n’ Serve Care Packages, including Juicy Jerk Chicken and DIY doubles, beyond the GTA, too — good news for downtowners who’ve relocated to the ’burbs.

—Truc Nguyen

Chef Craig Wong

Photo credit: (Burger) Barb Simkova, (Portrait) Patois, (Wings) Barb Simkova


Related Posts