This year’s restaurant trends saw chefs making bread the toast of the town and taking oyster toppings to the next level.

Trend of the Year

Put it on Toast

The only thing better than sliced bread in 2015 was what went on top of it. Our favourite was a special at Enoteca in Winnipeg, where Scott Bagshaw created a complex mashup of two classics: pan con tomate and anchovies on toast.

+
+
+
+
+
Toast
3 More Reasons to Toast

Venetian cicchetti:

sardine + white wine + shallot + pine nuts + golden raisins

North & Navy, Ottawa

Basque Pintxo:

blood sausage + quail egg + parsley oil

Bar Raval, Toronto

French Tartine

shiitake + ricotta + shallot + basil

Soif, Gatineau

Trend we Love:

Dressing the Oyster

Raw oysters on the half-shell are like beaches: Naked ones can be fun, but only for the diehards. While a spoonful of traditional mignonette - wine vinegar, shallots, black pepper - punches up those oceanic flavours, here are nine ways to hit new shores.

+
+
+
+
+
+
+
+
+
Oyster tasting with sauces