Rujak Cingur merupakan perpaduan antara buah – buahan dan daging hidung Sapi. selain hidung sapi yang dipakai untuk bahan baku rujak, kekhasan lainnya adalah petis yang digunakan. Mak Ning menggunakan petis udang yang sangat lezat sekali. Apabila berkesempatan jalan-jalan di wilayah sidayu silahkan mampir ke warung Rujak Cingur Mak Ning. orangnya ramah lho.

Harga Rusak Cingur 1 Porsi Rp. 10.000,-

Warung ini berada di pojok paling barat joglo.

Selain jualan kopi, aneka jus juga disediakan.

Fasilitasi: Toilet, cash batrene HP dan Musholla.

Cooking or cookery is the art, technology and craft of preparing food for consumption with the use of heat. Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends. The ways or types of cooking also depend on the skill and type of training an individual cook has. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Cooking can also occur through chemical reactions without the presence of heat, most notably with ceviche, a traditional South American dish where fish is cooked with the acids in lemon or lime juice.

Preparing food with heat or fire is an activity unique to humans. Some anthropologists believe that cooking fires first developed around 250,000 years ago, although there is evidence for the controlled use of fire by Homo erectus beginning 400,000 years ago.

The expansion of agriculture, commerce, trade and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as the invention of pottery for holding and boiling water, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation to further enhance the flavour of the dish served.

Enter through the pantry, which serves as a hostess station and doubles as a pizza takeaway counter and retail outlet for the Colacitti family’s olive oils. Further inside, you’ll find a cozy and eclectic room that echoes the comforts of home.

Leather wingback chairs and tufted booths furnish the lounge, while the kitchen at the back of the room overlooks an 18-seat harvest table. Faux heirlooms like ornamental dishes and a collection of chiming clocks adorn the walls.

The menu features dishes like the steak tartare ($19), which pay tribute to Colacitti’s mentors and the melting pot of cuisines found in Toronto. Done in the style of Didier, hand chopped beef tenderloin is tossed with cornichons, shallots, capers and herbs before being finished with a soft-boiled quail egg and lightly grilled sourdough.

While top cuts of meat served with unerring consistency are the main attraction, the recipe for its popularity also includes first-rate service and a dash of ceremony that diners expect when dropping a couple bills on a single dinner.

The 180-seat restaurant is spread over two floors and comprises a main dining room, piano bar, private rooms, show cellars and walk-in aging room. In contrast to old-guard chophouses like the dark, brooding but kitsched-out Barberian’s, this restaurant – bearing the same pedigree as the Buca empire of restaurants – is airy and modern, turning convention on its head by employing a light, muted, colour scheme accented by dark woods.

The result is, as anticipated, excellent, plenty garlicky and a little zippy from anchovies. It’s not creamy, but the classic addition of an egg yolk adds richness, though they’ll replace that with an avocado for a similar effect if requested.

Soi Thai Street Food is a Thai restaurant that doesn’t serve pad thai… or even curry for that matter. Owner Nopphawan Lertchaiprasert Papa (or just Sherry) is a Toronto transplant from Bangkok with ambitions of emulating her home.

The College Street eatery has been converted into a vibrant marketplace-inspired dining room adorned with Thai street scenes and family photos and furnished with plastic stools and multicoloured banquettes. Tables are set with plastic baskets of cutlery wrapped in scrunched paper napkins (they look excessively manhandled, which is my only real complaint).

This rustically charming brick-and-retrofitted-tin-roof space with cute Where’s Waldo? cutouts for decor is inspired by classic summer camp and boarding school tuck shops – a smart idea since there are a bunch of schools in the vicinity.

A non-functioning old-school fridge is filled with Fun Dip, Pop Rocks, surprise bags and more while a small working freezer above it holds ice cream sandwiches made with Kawartha Dairy ice cream.

Everyday convenience/general store items, from Harmony Organic milk and Kraft Dinner to Advil, batteries, and playing cards, can also be purchased.

The newest outpost of Chef Rob Gentile’s mini-empire of restaurants only recently started serving brunch, and for that we are grateful. Brunch here is one that you can actually make reservations for rather than impatiently waiting in a hanger-inducing lineup. Go for the Barbabuca, a heady blend of beet-infused Grey Goose vodka, Carpano Classico, apricot, raspberry, lemon, and olive oil. As for eats, this is brunch beyond the basics, which includes the likes of the bombolone: grilled mortadella and soppressata, mascarpone, salsa verde, and an egg all in a pressed Italian donut.

Sleek modern furnishings, including a mix of tables and high-tops, populate the 90-seat dining room. A semi-private room can accommodate parties of 12, while half a dozen seats at the chef’s rail face directly into the open kitchen.

The restaurant opens early with a daily display of cornetti and bombolone at the bar, and short, strong espressos dominate until the lunch crowd streams in looking for something stiffer – like the Bar Ba Buca ($16), a black pepper and olive oil garnished cocktail blended with beet-infused Grey Goose, sweet vermouth, apricot purée, raspberry shrub and citrus.

The space, formerly occupied by Asian-fusion restaurant, Yulla looks totally new inside. The dining room is relatively unadorned letting dark woods contrast with prominent white subway tiles and off-white walls that display oversized prints from the Toronto Archives. Upstairs, in the smaller dining room, we claim front row seats at the kitchen-facing chef’s rail and have the opportunity to watch the kitchen staff at work and to chat with Heinrich – who is clearly comfortable in front of an audience.