Katie Bridges

Toronto

Associate Editor at Foodism (Toronto)

Associate Editor at Escapism (Toronto)

Drifter, occasional joke-teller. I will continue to wear my hair in pigtails until I am very very old.

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Articles

This cocktail from Bangkok’s Vesper Bar is your newest obsession

2 weeks ago | foodism.to | Katie Bridges |Brandon Barre |Brandon Barré

We've been obsessed with finding the perfect martini for a while now, and for good reason: The ice-cold icon is one of the world’s most versatile and recognizable tipples. However, we're ready to graduate to something new, and with the help of one of Bangkok's best bartenders, we think we've found it. The vesper cocktail is a spin on the classic martini, which uses gin, vodka and Lillet Blanc, shaken, not stirred, and garnished with a lemon peel.
5 tasty places to dine in the GTA for ByBlacks Restaurant Week

3 weeks ago | foodism.to | Katie Bridges

There’s something special about a meal that tells a story. Whether it’s a cherished family recipe or a dish inspired by diaspora, food has a way of connecting us to culture, memory and community. Across Canada, Black-owned restaurants are doing just that — serving up more than just flavour on every plate. ByBlacks Restaurant Week is a celebration of these stories.
I took a timeout at Touch Massage Bar’s midtown oasis

3 weeks ago | escapism.to | Katie Bridges

Getting a massage is a wonderful treat, but it's not a routine part of our schedules. Or should it be? Touch Massage Bar, which recently launched its second location on Eglinton, certainly believes that self-care should be an everyday luxury.
Linny's is the only white tablecloth restaurant I want to eat at

4 weeks ago | foodism.to | Katie Bridges |Daniel Neuhaus

Ossington is an area that's become synonymous with the trendy wine bars, small-plate restaurants and of-the-moment eateries that line its avenue. However, Linny's — a deli-inspired steakhouse and a relatively new Toronto restaurant on the strip — isn't overly concerned with ticking off the hipster checklist. There's nary a chalkboard or Edison lightbulb in sight.
Treat yourself — or better still, get treated — to dinner at the swanky Estiatorio Milos

1 month ago | foodism.to | Katie Bridges

Estiatorio Milos might be a Canadian creation, but it took almost 50 years — and multiple expansions to global cities like London, New York and Dubai first — before Toronto got in on the action. Back in 1979, Costas Spiliadis opened the first Estiatorio Milos in Montréal, and today the upscale Greek chain has become synonymous with seafood, salads and simple, beautiful food. Estiatorio Milos Toronto, on Bay Street, lets us taste what all the fuss is about.
We crack the code on white vs brown eggs, pasture-raised eggs and more

1 month ago | foodism.to | Katie Bridges |Holly Spangler

Few ingredients are as versatile as the egg. Whether it’s eaten on its own, boiled, poached or scrambled; added as a binding agent in baked goods or burgers; or shaken into a whisky sour, eggs take us from breakfast to dessert to cocktail hour. They also pack a serious nutritional punch. Just one egg contains six grams of protein; it’s rich in vitamins, minerals and antioxidants; and it’s one of the best sources of choline, an essential nutrient that helps keep cells and brains healthy.
The mystery man behind Union restaurant and its most iconic plates

2 months ago | foodism.to | Katie Bridges

Chef Teo Paul is responsible for some of Ontario’s most raved-about restaurants, but compared to his peers, he cuts an unassuming figure. His might not be a household name, and you won’t find him working on branded collabs, but Côte de Bœuf and Union continue to defy the odds by captivating the goldfish-like attention spans of Toronto diners for over a decade.
The iconic gin fizz: the recipe and the story

2 months ago | foodism.to | Katie Bridges

The fun and frothy gin fizz is one of the world’s most iconic drinks, but it's also one of the simplest. A fizz starts with a base liquor, citrus juice, a sweetener and often an egg white, but goes on to add carbonation for a touch of effervescence. Though it’s a close relative of the Tom Collins, a gin fizz is always shaken, never built in the glass. Gin is the only spirit present in a gin fizz, but you can mix things up to change the flavour profile.
Why Vin Mon Lapin wine bar is worth a dedicated trip to Montréal

2 months ago | foodism.to | Katie Bridges

Vin Mon Lapin may seem like an overnight success, but the award-winning restaurant in Montréal’s Little Italy turns seven this year. “For the first two years, it was a no-reservation type of wine bar,” says chef and co-owner Marc-Olivier Frappier. Then, when the pandemic hit, the restaurant had the opportunity to expand to 50 seats.
Made in Canada: 12 local foodie treats to add to your shopping basket

Feb 5, 2025 | foodism.to | Katie Bridges

With news alerts pinging every minute, and global politics filtering into our local communities, it’s been a frenetic and stressful start to the year. While we can’t control what happens south of the border, we’re committed to voting with our dollars and supporting the many wonderful local Canadian brands. Leave it to Toronto’s makers and creators to have every craving covered, from popcorn and ice cream to ramen meal kits and seafood delivery services, all proudly Canadian brands.