”It has never been hard to recall the Momofuku Shoto dishes that deliver pleasure, that inspire appreciation...There was a miniature bowl of warm ricotta dumplings, called gnudi, that steamed and jiggled under a smoky, creamy ham-hock glaze and a bracing piccalilli. Four years after Shoto first opened, the Momofuku Toronto complex’s 22-seat tasting counter remains one of the city’s better restaurants. It is still fun and friendly, an antidote to high-end eating’s bygone formalities.” — Chris Nuttall-Smith, The Globe & Mail/ Photo Credit: Momofuku Shoto
”It has never been hard to recall the Momofuku Shoto dishes that deliver pleasure, that inspire appreciation...There was a miniature bowl of warm ricotta dumplings, called gnudi, that steamed and jiggled under a smoky, creamy ham-hock glaze and a bracing piccalilli. Four years after Shoto first opened, the Momofuku Toronto complex’s 22-seat tasting counter remains one of the city’s better restaurants. It is still fun and friendly, an antidote to high-end eating’s bygone formalities.” — Chris Nuttall-Smith, The Globe & Mail/ Photo Credit: Momofuku Shoto
