'canada' on Serious Eats

Pizza Hut Canada Mixes it Up with Cheesy Beef Poutine and Creamy Butter Chicken Pizza

If the promises of pristine wilderness and endless outdoor fun haven't lured you to the Great White North just yet, the new additions to Pizza Hut Canada's menu surely will. The geniuses who brought you the Crown Crust Pizza are at it again, and this time they've dreamed up new exploitations of the slice that will stagger even the most loyal Pizza Hut connoisseur. More

Road Trip: Eating Pies a la Quebecois

On a recent road trip through the Quebec province, we unearthed two terrific pizza restaurants, each bearing their own distinctive regional style. At Gerry Pizza, thick old-school crust bears Quebec City-specific toppings like Matane shrimp and scallops. In the remote village of Kamouraska, Pizza Mag is making delicious Neapolitan-American-style pies, with plenty of French flare. (There's crème fraîche on almost everything!) More

Daily Slice: Focaccia Pizza at Richtree, Toronto

Though it's located in the Eaton Centre (and College Park), Richtree isn't your typical food court fare. Inside the "market restaurant" are several food stations where you can get everything from fruit and yogurt parfaits to roast chicken dinners, prepared salads, and some of the best muffins in the city. In my 10 plus years of downtown living, I tried nearly everything on offer at least once, but kept coming back for the focaccia pizza. More

Openings: 7 Enoteca Features Canada's First Site-Built Stefano Ferrara Oven

Located just south of Toronto in the town of Oakville, Ontario, 7 Enoteca has been open for about two weeks. The small menu features cheeses, salumi and prosciutto appetizers, as well as a meat, a pasta and a fish that will change daily. However, the star of the show is the Neapolitan-style pizzas being served out of Canada's first on-site built Stefano Ferrara oven. More

Daily Slice: Spanakopizza at Van Horne Pizzeria, Montréal

I've consumed quite a few Montreal iterations of Greek-style pizzas that have been borderline inedible. Though a proper Greek-style pie is a thing of magic and beauty, my Montreal experiences with this style have resulted in too many soggy, leaden, and slimy specimens. But not only is Van Horne's spanakopizza one of the best Greek-style pies I've eaten in Montreal, it's hands-down the best delivery pizza I've ever had here, too. More

Toronto: VPN Pie at Pizzeria Libretto

From the imported ingredients to fastidious cooking methodology, Libretto is dedicated to Naples-style authenticity. They claim to bake their pies in less than 90 seconds in a 900 degree wood-burning oven (hand-built by a 3rd generation pizza oven maker in Naples, then delivered to Ontario). The pizza had all the hallmarks of a striking Napoletean pie: a blistered, slightly speckled crust made with naturally leavened Italian Caputo dopio zero flour, topped with a translucent, vermillion layer of San Marzano tomato sauce. More

Toronto Cracks Down on Weekly Community Pizza Bake in City Park

[Photograph: Vince Talotta/Toronto Star] "Created with love for all to enjoy." So reads a line on a plaque adorning the shack that houses a community bake oven in Toronto's Christie Pits Park. According to this column by Catherine Porter in the Toronto Star, locals rediscovered the oven, built 10 years ago, and started doing community pizza nights on Fridays. The oven was operated by a city parks & rec staffer while volunteers brought the ingredients, stretched the dough, and built the pizzas. At the height of the night's popularity, Porter writes, about a hundred people gathered on Friday nights... More

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