Post Service

Jon and Tomas are back for another conversation. They get into politicians and their bullshit apologies. What is shio koji? How they manage different stress levels, and bloody fiddleheads. Also go check out @toronto_bento (Jon's) collaboration with our shout-outs this week @sararestaurantto and @rasarestaurantto also check out @birriabalam

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Jon and Tomas are back for another rant/ramble session.  They're talking colours on meats, idiotic mask wearing, eating ethically sourced human.....and a couple of emotional tangents. Shout-outs this week goes to @cumbraes @bloomersto and Jon's very own @toronto_bento

Comments or concerns? Hit us up [email protected] or on IG @meatballthoughts  

Jon and Tomas are back talking about what excites them when in comes to spring, what veggies/flowers are first to come up, and for some reason they get into a little bit of a gun conversation.  Totally forgot about the shout-outs this week but will be back with more next week.

Comments or concerns? Hit us up [email protected] and on IG @meatballthoughts 

Ivy Knight is a Toronto based food writer and all around hilarious meme creator under the account @allezceline. Jon and Tomas had the pleasure of talking about a bunch of topics like Anthony Bourdain and his evolution, gay erotica fan fiction, the importance of highlighting female chefs, and the good to come from Covid. Keep your eyes peeled for her upcoming documentary entitled All Day. Shout-outs this week go to @jen___agg, @chezpim, @ga_pizza, @barvendetta, @ann_achen, @alma.toronto, @banutoronto, @tutti_matti

Have any comments or concerns hit us up [email protected] or @meatballthoughts on IG

Are cooks and chefs from previous generations brainwashed? Jon and Tomas are back for another ramble session. They get into some thoughts on  boundaries being crossed, personal lives being less important than the restaurant(they aren't), hope for future benefits, and how past selves were insensitive. Shout-outs this week go to @somachocolatemaker for the delicious chocolate bars and @sakaibarto for doing an interactive sake and snack menu!!

As per usual we love and appreciate you!

Any Comments or concerns please hit us up at [email protected] or @meatballthoughts on IG

We are back!!!! Just Jon and Tomas this week.  We got all into open kitchens, being around booze, being mindful of the guests experience, checking ones ego for the guest, and the true importance of mise en place. Much love and shout-out to @maderascafe located at 456 ossington ave in Toronto.

Comments/concerns?  Hit us up at [email protected] or @meatballthoughts on IG 

Brian Ho is the executive chef of Bar Mordecai and the pop up restaurant concept Westside Maria's. Brian and Tomas got into the possible benefits of the red seal certification, core concept changes, the importance of looking at the data, planning for the future, and the age old reminder of the fact that we are in this industry to serve. Lots of laughs and silliness to go along with it all.  Shout-out this week go to @barmignonette

Comments or concerns? Hit us up [email protected] or @meatballthoughts on IG

Joe and Myles are the owners of Crosley's restaurant which is located at 214 Ossington ave in Toronto. We got into the history of the name, avoiding delivery apps, BEERS, how to deal with the stresses of opening a restaurant during covid, and the genuine love both of these men have for this industry.  Shout-out this week go to @laosupperclub!!! 

Any comments or concerns? Hit us up at [email protected] or @meatballthoughts on IG  

Matt Parker Max Taylor is back!!!!!!!!! We talked drugs of all kinds, being creative on a weekly basis, the joys of being in the weeds, the good the bad and the ugly sides to the ego, words of wisdom from a crazy chef, and crossing boundaries.  Shout-outs this week go to @guudfunk @grandcrudeli and @shoushinca please check them out they are all absolute gems!! 

Comments or concerns? Hit us up @meatballthoughts or [email protected]  

Daniel Mcdonough is a Toronto sommelier with over 20 years experience in hospitality.