How Toronto’s Taiyaki NYC makes its rare unicorn of an ice cream cone

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How Toronto’s Taiyaki NYC makes its rare unicorn of an ice cream cone

We went behind the counter to see the process behind these soft, sprinkle-covered creations

We visited the Dundas West restaurant to see how a hollowed-out piece of fruit becomes a tropical vacation

We went inside the east-end smokehouse to see how The Austin comes together

It has a pizza room and a private jet booth

We went inside the kitchen at Yukashi to learn about the Shizuoka crown muskmelon

We visited the Neon Demon, an old box factory that houses more than 40 giant glowing signs

We went inside the kitchen at chef Rob Rossi’s College Street restaurant to see how the pastas get made

We went inside the kitchen at Donna’s to see how the sensational sandwich comes together