Globe and mail - Chris nuttall-smith
Daniel Cancino was holding a paintbrush as he approached. “We’re going to start with four different sauces,” the chef said. Our table had nothing on it save for a couple of drinks and a covering of fresh banana leaves. The leaves smelled deeply of straw and chlorophyll and wet tropical wood...
TORONTO STAR REVIEW
Lamesa Filipino Kitchen: Review by Amy Pataki, Restaurant Critic, Published August 24 2012 3 out of 4 stars (very good) Beautifully plated and cleverly deconstructed, Lamesa’s Filipino food raises the country’s culinary reputation. As the fourth-largest visible minority in the GTA, it’s high time the Filipino community got a restaurant to be proud of.
THE GRID COMES TO OUR BRUNCH
Queen and Bathurst isn’t exactly the brunch mecca of downtown Toronto, but it’s worth the visit for this. In the past three months, Lamesa Filipino Kitchen chef Rudy Boquila has been cooking up an interesting and tasty Filipino interpretation of brunch staples like crepes, pancakes, French toast, and eggs benedict. The latter, called the Eggs Josephine ($10), is what the chef recommends for first timers. “It’s based off my mother,” he says. “Her favourite thing is mixing scrambled eggs with bagoong, a fermented shrimp paste, and tomatoes or pork.”
Lamesa Filipino Kitchen has been open on Queen St. for just over a year now, so it feels long past due when I finally made my way over recently to check it out. Until now, my experiences with Filipino cuisine are embarrassingly limited, made up of second-hand accounts of balut (fertilized eggs) and exposure to home cooked delicacies like spaghetti with hotdogs.
Excellent service and stuffed as always. Totes magotes recommended for any evening.