Not just at Workshop, but at all the Chef Paul Shufelt restaurants
TomatoTop100
Another delicious year of Top100 dishes nominated by our readers
Partake’s Mon’soubise, made with the exceptional Meuwly’s ham, was top of the pops last year
Take-out pizza took on a very different significance last year
This spectacular cake is a Top100 perennial favourite. Also amazing for Valentine’s
Wood-fried, hand-stretched made with Caputo gluten-free flour—because, sometimes, all you want is a pizza
Fans love the mellow vibe, the St-Viateur bagels and the coffee