In a review last summer, The Globe’s Chris Nuttall-Smith slighted the east end’s culinary prowess. “To eat out in Leslieville is to tumble back into the mid-2000s, to give into cheap little rooms, recidivist ideas and cramped expectations,” he asserted. But a handful of east side chefs, restaurateurs and bar owners has banded together to form the East End Dinner Club, which aims to combat the area’s (sometimes) dowdy dining reputation.
This coming Monday, the collective — which includes chefs Matthew Sullivan (Skin+Bones), Dan Pantano (Glas), John Sinopoli (Table 17), Sean Simons (Goods & Provisions) and others — is planning to show the rest of Hogtown that the east is where they ought to feast. And while they show off the culinary talent that resides in Riverside and Leslieville, the collective also plans to raise some dough for FoodShare’s Field to Table Schools program, which aims to engage students with hands-on agricultural learning initiatives.
For $100, guests will indulge in a six-course meal, with each course prepared by a different chef. Chef Sullivan (of Skin+Bones, where the event is being hosted) will open the feast with an amuse bouche of albacore toro with camelina seed, fennel pollen and burnt citrus.
Further details can be found here.