Anyone know anything about this new butcher/deli/prepared food shop? They have an "opening soon" sign up. Looks like it might be similar to Tony's, which is on the north side of Eglinton, about a block east.
This is the flakiest, easiest, best pie crust we've ever tested. Master chef Jacques Pépin has created a virtually fail-safe recipe that is completely hassle-free: You don't even need to chill the dough before you roll it out. F&W's Grace Parisi tops