An informal poll on which restos you feel make the better/best ones ? Years ago I thought Bao Chau (Hastings/Slocan) had some of the best. But my roster needs updating. Your suggestions are most welcomed :-) Thx.
This pasta pie is a fun riff on mac and cheese. Food & Wine’s Justin Chapple use three types of cheese here: Fontina and cheddar, which melt beautifully, as well as Parmigiano-Reggiano to create the crispest edges.