After a four-year hiatus, this Kensington mainstay has reopened two blocks south of its unique outpost. Good Egg is now a 1,200-square-foot culinary cornucopia stuffed to bursting with cookbooks, kitchen kitsch and gastro devices.
The guide assortment spans essay anthologies, fiction and non-fiction, together with titles about truffle-hunting hounds and edible flowers. The cookbooks are primarily organized geographically, so clients can prepare dinner their approach world wide—from the Baltics to Korea, Israel and past.
As of late, proprietor Mika Bareket is greater than only a purveyor of epicurean must-haves: she’s a rising star on this planet of culinary publishing. Good Egg’s publications are a departure from the books that fill its cabinets. Whereas the partitions of this store are stocked with a whole bunch of shiny hardcovers, its in-house press makes a speciality of practical and reasonably priced cookbooks that includes underappreciated, accessible substances for the house prepare dinner. Its first title—Blood by acclaimed writer Jennifer McLagan (Odd Bits, Fats and Bones)—was named certainly one of 2020’s greatest cookbooks by Bon Appétit and the New Yorker.
Titles by native authors—together with My Ackee Tree by Suzanne Barr, Cooking Meat by butcher Peter Sanagan, and Langdon Corridor by Jason Bangerter and Chris Johns—get prime shelf house. Melo Melo’s pasta-shaped leather-based keychains are irresistibly twee, as are Mati Ceramics’ blue-and-white bowls. This foodie fantasia is a feast for the eyes and doesn’t want decor to thrill, however Bareket is a maximalist: she’s hung multi-coloured fake charcuterie from the ceiling for further whimsy. And, since each good feast wants the suitable soundtrack, she shares a few milk crates of vinyl for customers to set the temper, be it rock (Fleetwood Mac) or Ethiopean jazz (Mulatu Astatke).
156 Augusta Ave., 416-596-1171, goodegg.ca
