Blowfish Restaurant and Sake Bar was established in the spring of 2003 to create an exceptional dining experience for Toronto’s food lovers.  According to the website, “the menu, wine and sake lists combine Japanese and Pan-Pacific with European and North American tastes.”

The restaurant features a variety of menus, including dinner, dessert, seasonal and cocktail.

Highlights include crispy crab, shrimp + scallop springroll ($10), battered tuna makimono ($16), goji berry greens salad ($12), miso caramel cheesecake ($11), flourless chocolate torte ($11), and of course, plenty of green tea to go around.

For a full look at their offerings, click here.

Next time you’re in the King West neighbourhood, stop by Blowfish Restaurant and try out their delicious sake offerings.  Be sure to let us know it went!

Contact Info

668 King St West
416 860 0606

Hours of Operation

Open 5:30pm Mon to Sun

Sources:

http://www.blowfishrestaurant.com/king/

http://www.urbanspoon.com/r/10/130543/restaurant/King-West/Blowfish-Toronto

https://twitter.com/BlowfishResto

If you have jeans, bathing suits, tank tops and sweaters stuffed into your one closet, you probably could benefit from a little storage space utilization.  By separating your clothing into seasons, getting dressed every day will become a lot easier.  Not only will you be able to actually see everything you own, but you’ll be able to weed out the items you don’t really wear anymore.

Below we’ll providee you with a few simple tricks and tips to make your wardrobe more functional!

1. Go through your clothes with a critical eye, discarding what no longer works or fits, or is beyond repair. The forced examination will result in its considerable thinning. Unexpected benefit: a smaller wardrobe but one which actually works better (which means getting dressed in the morning — getting dressed period — takes half as long as it used to. No more clothes tornadoes. Another benefit.).
2. With a few modifications, your closet will be able to hold everything. By keeping only the present season’s wardrobe in my closet, I discovered that I didn’t need a dresser after all. Unexpected benefit: more room in my bedroom, no money spent on storage furniture.
3. Take every single clothing item you own, and store it in another room. Each morning, go to that room, select your clothing and get dressed. Only items that have been worn and laundered are allowed back in your closet. Over the season, this will separate the good from the bad without much effort. At season’s end, take the rejects to consignment, or box them up for the next yard sale!
4. The hanger flip method works, too. To try it, reverse the direction of every hanging garment in the closet, placing the hanger on the rod backwards. When you wear an item, replace it in the closet hung in the conventional way. At season’s end, you’ll know at a glance which clothing is destined for donation or the consignment store!
5. Keep a list.  In fact, to make it super-easy on yourself, hang a pad and pen inside your closet and compile your clothing shopping list all year round. Don’t have the right belt for that great pair of jeans? Write it on your list. Need a new red blouse that goes with two pairs of pants, a skirt and your favorite wool blazer? Write it on your list.

Sources:

http://www.apartmenttherapy.com/unexpected-benefits-of-packing-away-clothes-seasonally-185909

http://organizedhome.com/cut-clutter/changing-seasons-clothes-closet-declutter

http://www.allthingsfrugal.com/seasonal_closet_organization.htm

For Thompson residents who can’t make it to the Thompson Diner downstairs, we’ve provided you with three scrumptious recipes for classic comfort food.

Spaghetti & Meatballs

Ingredients

• 1 large egg
• Coarse salt and ground pepper
• 1 large onion, finely chopped
• 6 cloves garlic, minced
• 1/2 cup plain dried breadcrumbs
• 3/4 cup finely grated Parmesan cheese, plus more for serving
• 8 ounces ground pork
• 8 ounces ground dark-meat turkey
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 1 can (28 ounces) crushed tomatoes

Directions

1. In a large bowl, whisk together egg, 1/4 cup water, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in half the onion and half the garlic. Add breadcrumbs, cheese, pork, turkey, and 1/2 teaspoon Italian seasoning. Mix gently. Form into 16 balls.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the meatballs; brown on all sides, 4 to 6 minutes. Transfer to a plate with a slotted spoon. Cook remaining meatballs in remaining tablespoon oil; remove      meatballs.
3. Add remaining onion; cook over medium-low until soft, about 5 minutes. Add remaining garlic and 1/2 teaspoon Italian seasoning; cook 30 seconds. Season with salt and pepper. Stir in tomatoes and 3/4 cup water. Return meatballs; cover, and simmer until cooked through, about 20 minutes. Remove meatballs.
4. Meanwhile, in a large pot of boiling salted water, cook spaghetti according to package direction until al dente. Drain; return to pot. Toss with sauce; serve meatballs on top, sprinkled with more cheese.

Old-Style Cheese Burger

Ingredients

• 1 pound ground beef chuck (20 percent fat)
• 4 teaspoons softened butter
• 4 hamburger buns, split
• Coarse salt and ground pepper
• 4 slices melting cheese, such as American or mild cheddar
• Toppings, such as shredded iceberg lettuce, pickle chips, thinly sliced red onion, mustard, ketchup, and mayonnaise

Directions

1. Heat broiler. Divide beef into 4 rounds and place each between two layers of plastic wrap. Using a rolling pin, roll beef into 1/4-inch-thick patties. Butter inside of each bun. Place on a baking sheet, buttered side up, and toast under broiler.
2. Heat a large cast-iron skillet or griddle over high. Generously season patties on both sides with salt and pepper. Working in batches, cook burgers 1 to 2 minutes. Flip and top each with cheese; cover and cook 1 to 2 minutes more. Place burgers on buns and serve with desired toppings.

Cook’s Note

Beef chuck with 20 percent fat makes for juicy burgers. The meat shrinks as it cooks, so form it into wide patties.

Or sometimes breakfast for dinner can be the best!

Easy pancakes from scratch!

Ingredients

• 1 cup all-purpose flour, (spooned and leveled)
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 tablespoons unsalted butter, melted, or vegetable oil
• 1 large egg
• 1 tablespoon vegetable oil
• Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

Directions

1. Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
2. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
3. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
4. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
5. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and      remaining batter. (You’ll have 12 to 15 pancakes.) Serve warm, with desired toppings.

Source (images included):

http://www.marthastewart.com/854190/comfort-food-recipes

Image c/o Toronto Life

Ever wonder why King West is touted as having the best selection of restaurants in town? Well, Weslodge Saloon is a great King West restaurant that is symbolic of the quality establishments in the area. Walking along King West, the restaurant is easy to spot. The entrance is illuminated with large yellow doors and a sign crafted out of light bulbs, a first indication of the quirky interior. Inside, brass accents, dark walls, and traditional saloon cabinetry work in combination to create a visually stunning restaurant. While the design certainly has elements of a chic and modern establishment, Weslodge is still a saloon at heart and welcomes all patrons.

If taxidermy isn’t your thing, don’t worry ‘cause the food is excellent and will have you staring in delight at your plate.  Chef Stuart Cameron, also of Patria, is the brilliant mastermind behind the menu. The concept is simple: serve food that is easy to eat, but technique-driven. To start, a Scotch Egg ($4), wrapped in chorizo atop sweet tomato jam, sprinkled with black truffle, is enough to get your heart racing.

The Scotch Egg. Image c/o blogTO.

Seared Bonito ($12) albacore tuna, dusted with Za Ataar spices, garnished with tomatoes avocado and citrus, is one of the many options that can be served as a starter or a main. Although all the dishes are mouthwatering, the Seared Bonito is a beautiful plate coloured with inspiring tastes.

Seared Bonito Tuna. Image c/o blogTO.

Weslodge also features a jaw-dropping bar menu, created by genius mixologist, Elan Marks. Marks stresses the importance of the history of the liquors mixed, swiveled, or shaken into each glass. He is known to craft an updated Manhattan (Tobacco Manhattan ($17), topped with house made bitters and garnished with a toasted orange peel. The Canadian Mutt ($14) is another favorite, topped with maple bitters.

Elan Marks, mixologist extraordinaire. Image c/o the GridTO.

Weslodge is open for dinner every day of the week and also features brunch on Sundays and lunch on weekdays. Make sure to stop by Weslodge for the atmosphere, food, and drinks- you won’t be disappointed with your newest King West selection.

Sources:

http://www.thegridto.com/life/food-drink/history-in-a-glass/

http://www.torontolife.com/daily/daily-dish/opening-daily-dish/2012/07/25/introducing-weslodge/

http://www.blogto.com/restaurants/weslodge-saloon-toronto

The venue, located in the Thompson Hotel, used to go by another name – The Counter. The name change is really the only major change and has been rumored to have been spurred on by accusations of copyright infringement.

The décor and menu are about the same, with the exception of a new burger that has been added to the menu. Overall, it offers a great atmosphere and sleek modern design.

The menu is priced quite reasonably and has something to offer everyone. The brand new burger ($16) is a grilled cheeseburger made with: a six ounce sirloin patty topped with three bacon strips, three tomatoes, three types of melted cheese, lettuce and served with challah bread.

The diner serves classics like the Double Mac and Cheese ($12.75), or the Grilled Salmon with spinach and mashed potatoes ($18), and the All Canadian Burger, with cheddar and Peameal bacon ($12.75).

Stop by for their all day breakfast: The St. Lawrence ($12.50) includes bacon, swiss and fried egg on Kaiser Roll or the Brunch Burger with fries ($12) is a beef burger with a fried egg, and melted cheddar and bacon.

51 Bathurst St., 416-601-3533, http://www.thompsondiner.com/

Sources:

http://www.thompsondiner.com/

http://www.postcity.com/Eat-Shop-Do/Eat/October-2011/The-Counter-is-now-Thompson-Diner-with-a-new-menu-addition-too/

http://lifeovereasy.com/2012/03/sunny-days-thompson-diner/

Image c/o Apartment Therapy

The sleeper sofa can be a very handy piece of furniture. It’s the best way to accommodate overnight guests in your condo, since a spare room is not likely to be available in a smaller space.

As it is a substantial investment in terms of both size and cost, it’s worth taking the time to pick out the most suitable sofa bed for your tastes and needs.

The first question to ask yourself is how large should it be? Measurement should be based on the size of the sofa bed when it is fully open. It’s important to make sure there’s enough room to comfortably unpack the bed. Obviously, a larger space can accommodate a larger sofa.

Next, the quality of the sofa bed must be considered. The most important aspect to consider is the frame. Look for a kiln-dried hardwood frame. Kiln drying means that the moisture has been removed from the wood, making it more stable. A strong metal frame may also be a great choice, especially for a more modern condo. Also, test the mattress to make sure it is comfortable enough.

In terms of prices, expect to pay at least $1,000 for a good quality sofa bed. If you’re really looking to buy one for cheaper than this, consider a day bed – a simpler sleep sofa, which consists of just a mattress with pillows.

Here are a few options from various designers:

Twilight Sleeper Sofa from Design Within Reach, $1785
Patterson Sofa from American Leather, approximately $3000
Soto Sleeper from Design Within Reach, $3910
Manstad from Ikea, $800

If you are looking at day beds, check out:

The Window Daybed from West Elm, $500
The Sleeper Ottoman from Bo Concept, $500

With a handy sofa bed, there is not reason not to have overnight guests more often!

 As always, we’d love to hear from you. Please leave any ideas or comment you may have!

Sources:

http://www.apartmenttherapy.com/best-sleeper-sofa-sofa-beds-2012-apartment-therapys-annual-guide-175239

http://marketplace.apartmenttherapy.com/features/how-to-shop-for-a-sleeper-sofa

http://www.apartmenttherapy.com/bedroom-in-a-minute-all-about-140840

Image c/o thompsonhotels.com

1812 Lounge is an upscale lounge located in the Thompson Hotel.  The name is likely a reference to the military burial ground and war of 1812 monument located in the nearbyVictoria Memorial Square. 

This Lounge exudes sophistication and luxury with its many hanging chandeliers, black leather booths, and large Renaissance-style painting and framed weapons.  It is a local hot spot for Thompson residents and other King West-ers. 

In addition to a lounge, the Thompson Hotel also houses a ballroom, a multipurpose room, a screen room, a rooftop lounge, and a terrace. 

If you’re interested in living around the corner from this upscale venue, please feel free to contact us at (416) 929-1660 or email us at resupport@axoncapitalrealty.com. We would be happy to help you find your perfect condo!

Sources

http://www.thompsonhotels.com/hotels/toronto/thompson-toronto/organize-a-gathering/1812-lounge

http://www.blogto.com/bars/1812-bar-thompson-hotel-toronto

Image c/o torontocitygossip.com

The Spoke Club is a private club located at 600 King Street West. It encompasses an art gallery, a screening room, a lounge, library, restaurant, and a great rooftop patio. The club is for individuals who have an avid interest in media, entertainment, and art. To that end, the 1,200 square foot gallery hosts specials exhibits for art and photography and the screening room features regular film screenings, updated weekly.

The club’s restaurant seats roughly 50 people. It serves a health-focused, seasonal menu.

Here’s just a sample of what this menu includes:
Roasted Rack and Braised Shoulder of Ontario Lamb ($27)
Pan Seared Pacific Halibut ($26).
Vegetarian Lasagna ($22).

If you’re looking for good conversation over drinks instead, the Spoke Club also features a bar where members can sit back and enjoy a relaxed atmosphere.

Of course, memberships do not come cheap. The annual fee is $800 with a one-time initiation fee of $500.

If you’re thinking of moving to the vibrant King West neighbourhood, a condo at the Thompson may be just the ticket. For more information, feel free to contact us at (416) 929-1660 or email us at resupport@axoncapitalrealty.com. We would be happy to help with your search for the perfect condo!

Sources:

http://www.thespokeclub.com/

http://www.blogto.com/restaurants/spoke-club

A proud Nick Liu before the second of his GwaiLo preview dinners (Image: Renée Suen). Image c/o Toronto Life.