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Name: FlorinContact: 80 Richmond St. W., florintrattoria.com, @florin.to
Neighbourhood: Financial District
Owners: Turner Hospitality Group (Mother Tongue, Twist, Poppy’s French Bistro)
Chefs: Executive chef Francis Bermejo (Bar Buca) and
chef de cuisine Brian Kang (Don Alfonso, DaNico)
Accessibility: Fully accessible

Florin takes its name from the golden coin once minted in Renaissance-era Florence—a fitting emblem for a trattoria with one foot in Tuscany and the other in Toronto’s Financial District. It’s the latest from Turner Hospitality Group, the small family-run outfit behind Mother Tongue and a string of restaurants near Blue Mountain in Collingwood.

There I was thinking Florin was Dutch...and that the restaurant was inspired by Febo.

AoD
 
Did anyone mention that Centro is back at Yonge and Eglinton?
Where my old work, CIBO Yonge was, at 2472 Yonge, has now been under wraps and has a sign outside fir Centro Steakhouse.
The old owner rebought the property. :)
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" I'm thrilled to share that Dineen Coffee Co. has officially opened in the lobby of 200 King Street West! This full-service coffee bar offers both indoor seating and an outdoor patio, creating a welcoming space for tenants and visitors alike. Their arrival marks another exciting step in our continued effort to bring premium amenities to our buildings and enhance the overall office experience.

If you're interested in leasing opportunities within the building or would like to learn more, please feel free to reach out to me directly."
 
Has anyone heard what's the future of the Barrio space on Queen St E in Leslieville?
 
Has anyone heard what's the future of the Barrio space on Queen St E in Leslieville?
Someone in a FB group indicated it would be a pub, called The Castle. I do not know if it's related to the Elephant and Castle's organization.

Might give The Roy a run for its money.
 
Someone in a FB group indicated it would be a pub, called The Castle. I do not know if it's related to the Elephant and Castle's organization.

Might give The Roy a run for its money.
Thanks for the intel.
 

"Sammarco is the long-envisioned third act from Rob Rossi and David Minicucci, completing the arc that began with Giulietta and Osteria Giulia. “It’s the final piece of the trilogy for David and I,” says Rossi. “We started off with Giulietta, which is central Italian—more convivial, with lots of pizza and pasta. Then came Osteria Giulia, which is seafood-focused. And we always wanted to have what we thought would be our crown jewel, which is Sammarco.”
 

" At Tino’s, the recipe is simple: pork, beef or veggie wieners stuffed into pillowy house-made potato buns and topped with things like guacamole, corn sauce, various pickles, chimichurri and crunchy potato sticks. There are currently seven internationally inspired dogs, including Mexican, Chilean, Brazilian and, of course, Venezuelan versions, but guests who desire different topping combinations can also go the DIY route."
 

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