The Grove Restaurant Toronto - 1214 Dundas St W, Toronto - 416.588.2299

Post City Magazines / Kates Top 100 2013

daveross — Sat, 11 May 2013 13:50:25 +0000

The Grove in Joanne Kates’ List of the Top 100 Restaurants in Toronto for 2013.

Welcome to Joanne Kates’ 2013 Top 100 list — and congrats!

The New York Times – The Grove Review

daveross — Fri, 18 Jan 2013 00:19:19 +0000

English cuisine has taken its hits, many of them, at least in recent years, unjustifiably. Plenty of chefs are doing exciting and innovative things in kitchens across Britain. But beyond the generic fish-and-chips gastro pub, English cuisine has not caught on in other countries….in Toronto Ben Heaton has created a dedicated and creative Anglophile dining experience at his restaurant the Grove, which opened last March in the Dundas West neighborhood. Canadians are taking notice…

The New York Times, By DAN SALTZSTEIN – Read More

Best New Restaurant in Canada!

daveross — Thu, 20 Sep 2012 02:52:44 +0000

A British pub in the trendy Dundas and Ossington area of Toronto has been named the best new restaurant in Canada by Maclean’s magazine, with a special nod to chef Ben Heaton’s updated English cuisine…

Maclean’s Magazine by Jacob Richler – Read More

CityTV Covers The Grove

daveross — Thu, 13 Sep 2012 04:53:09 +0000

CityTV Covers The Grove – Read More

Dundas West’s new spot for modern English Cuisine

daveross — Tue, 10 Jul 2012 03:22:25 +0000

Over the last few years, formerly low-rent areas like Ossington, Parkdale and Dundas West have become culinary destinations, with a spate of new restaurants serving up affordable and inventive cuisine in casual dining rooms. The latest in this line is The Grove, a 50-seat Dundas West restaurant from chef Ben Heaton (One, Colborne Lane, Globe Bistro), Richard Reyes (One) and Fritz Wahl (Senses) that’s aimed at introducing Toronto diners to modern English cuisine…

Toronto Life – The Openings – Read more

The Grove: Review by Amy Pataki

daveross — Fri, 22 Jun 2012 04:33:03 +0000

But The Grove transcends its self-stated goals to achieve genius in fish cookery. Heaton’s artful, impassioned dishes make us forget how far we are from the sea…

The Grove: Review – Read More

Table Talk: Joanne Kates Review

daveross — Wed, 13 Jun 2012 19:43:59 +0000

(Image: Cheol Joon Baek)
A gastropub that’s actually for foodies…
It’s a very sweet restaurant with no attitude. Actually it’s a British gastropub, meaning a casual neighbourhood restaurant with fun libations and slightly ambitious food. Toronto has other gastropubs but they focus more on the pub aspect than on the food; this is the first fun one for foodies, and anyone who has visited England in the past decade will recognize the very British phenom of quite lovely British food. Which has become so … French.

…Read More

The Grove: The Empire strikes back

daveross — Sat, 02 Jun 2012 03:07:38 +0000

Toronto doesn’t need another British restaurant. The city has spent the last 70 years trying to escape its Britishness. And British food is whatever the opposite of sexy is – it’s leaden, gassy, the Duchess of Cornwall in houndstooth flannels. That’s the prevailing idea, at least…

CHRIS NUTTALL-SMITH – The Globe and Mail

Gina Mallet Reviews The Grove

daveross — Fri, 18 May 2012 04:38:15 +0000

Is British cooking the most maligned in the world? Probably. Thirteen years of food rationing during and after the Second World War was the palate wrecker. A gustatory Stockholm Syndrome developed. People who had to subsist on dried eggs actually began to say they preferred them to the real thing. British food was also politicized. Rationing was “fair.” The nation’s inner puritan welcomed Woolton Soup, National Cheese (a.k.a. mousetrap) and National Loaf, nicknamed Hitler’s secret weapon. The government maintained that Britons had never been so healthy…

Gina Mallet Review – Read More

The Grid Review

daveross — Wed, 02 May 2012 04:42:38 +0000

There’s no shepherd’s pie on the menu at The Grove, a month-old restaurant at Dundas and Dovercourt. There are no bangers and mash, either. Ben Heaton, the chef and co-owner, prefers a more modern take on English food. Instead of making batches of beer batter during prep, he and two cooks portion duck confit, soft boil eggs in an immersion circulator, and whip up a batch of their most popular item, a creamy parsley-root soup that’s garnished with snails, house-cured maple bacon, and crispy fried bread…

Enough with the jokes about English food – Read More