Merry solstice!

The time is almost upon us to celebrate the longest night of the year, the winter solstice! Traditionally a time of rebirth and celebration, the winter solstice also marks Calico's six month anniversary, December 21st. So we're going to celebrate! We'd like to extend a warm thank you to all those from the Bloordale hood, and beyond, who have made us feel at home over the past months. Thanks to our lovely patrons, fellow business owners, and (of course) friends + fam for being so supportive and understanding when we're too busy to call (sorry mom!).

Calico will be closed for the holidays (read: tobogganing) from December 19th-29th

We'll re-open on Wednesday, December 30th for lunch and dinner. Look for delicious new offerings on our Brunch menu in the new year!

(Below: The most scrumptious organic pea sprouts grown in Toronto, from our amazing friends at FoodCycles. They taste like springtime. And in the top left corner, my bay plant who happily lives indoors now...I can't wait until the days get longer again)

NOW Magazine Party Issue feat. Calico's Collard Green Rolls

For the vegan party host(ess), our collard green rolls are featured in this week's NOW Magazine Party Issue. Follow the link for this simple and delicious recipe! Nom, nom...

Critics Pick: Best Vegetarian 2009!

Thanks (again) to NOW magazine for naming Calico the Critics Pick for Best Vegetarian 2009 in its latest issue. For a little veg resto that's only been around for just over four months, we're especially happy to be recognized. And of course, thanks to our amazing customers who've kept us hopping since June 21st!

New dinner menu for Nov. 4th until Nov. 14th coming later today...

New Dinner Menu: October 7th - 21st

Our dinner menu changes every two weeks to offer you fresh, seasonal flavors...Here's what you'll find in house from October 7th until October 21st:


Appetizers:
-spelt tart with pepita-apple chutney + zucchini crisps
-raw collard green rolls with shredded parsnip, scallions, sunflower seeds + beet-pear sauce

Soups:
-tomato green lentil + kale
-ontario potato chowder with okra

Mains:
-seared tempeh with maple-cumin glaze, grilled fennel, wild rice ragout + date-shallot sauce
-grilled seitan pepper steaks with pumkin-allspice mash, sauteed kale + miso gravy

Desserts:
-caramelized plums with agave-port reduction
-butternut-chocolate ganache with blackberry compote

PLUS...we just picked up tart, freshly harvested cranberries from Johnston's Cranberry Marsh in Bala, Ont. Look for cranberry infused baked goods, compotes and cider!!! Mmmm...fall.

We also offer a weekly vegan meal delivery service within Toronto. Delicious, healthy meals are delivered to your door every Monday. Please call us for more info: 416-536-1883

New Fall Dinner Menu (Sept 23-Oct 7)

Our dinner menu changes every two weeks to offer you fresh, seasonal flavours...Here's what you'll find in house from September 23rd until October 7th:


Appetizers:
-grilled oyster mushrooms on arugula, served with horseradish sauce
-spelt tart with cilantro-almond pesto, sliced apple + sunflower sprouts

Soup:
-tomato green lentil + kale

Mains:
-tempeh, leek + shitaki ragout with sauteed swiss chard, sage puff pastry + red wine reduction
-grilled tofu with millet + currant pilaf, sauteed broccoli + pear-thyme sauce

Desserts:
-grilled figs with balsamic reduction + apple-whiskey compote
-blackberry chai cobbler


We also offer a weekly vegan meal delivery service within Toronto. Delicious, healthy meals are delivered to your door every Monday. Please call us for more info: 416-536-1883

August at Calico...

What's new:

Thanks to NOW magazine for including Calico in their Local/Green Issue last week! If you didn't get a chance to see the paper copy at the newsstands, check out the review online. (photos by Michael Watier).

We're also listed on HappyCow's online Compassionate Eating Guide. This is a great resource to help you find vegetarian/vegan restaurants in cities across North America!

Last but not least, we've fallen in love with our little urban garden. New seedlings of Ruby Red Swiss Chard and Tatsoi greens should be ready to pick and on the menu in mid September--just before the first Fall frosts. And collards, too...

blogTO

thanks to Charlotte Johnstone for her recent review of calico on blogTO! swing by and check it out...lovely photos by Emma McIntyre.