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History of Mashu Mashu Mediterranean Grill

Mashu Mashu was opened in October 2004 as an authentic modern Mediterranean Grill with a Middle Eastern accent. The concept has been very successful, bringing to Forest Hill Village and Toronto as a whole the real taste of what modern Middle Eastern food concept should be.

Through our selection of sizzling meats, fresh salads, tasty appetizers, hearty mezzes and delicious fishes we have been trying to entice our customers as well as submerge them in the mysticism of oriental food. By blending recipes from different countries and cultures with our base being Moroccan Sephardic dishes we have been trying constantly to bring in Toronto through our menu the discovery of “hidden classic dishes”, as well as experiencing with creating new delicacies to satisfy both the customer who comes in our establishment to taste recipes made the “old ways”,  as well as the one who are not too afraid to taste the “new expanded boundaries” that the magnificent Mediterranean Food Tradition can constantly offer. 

Mashu Awards and Their Great Heart




TheStar.com Review

I tell readers where to eat, but rarely do I follow my own advice.
My job requires me to try the latest hotspot, assess the next restaurant. Fun, yes, but moving forward means little chance to go back.
Except for Mashu Mashu.

This Mediterranean grill in Forest Hill Village, its Hebrew name meaning "something special," has become a habit. I'm now a regular customer, eating there on my nights off. Why? For the same reasons I rated it three stars (out of four) last November: fresh food, good value, friendly service. Another factor is the comfort of routine. I order one of two things, either the well-timed rainbow trout or a garlicky skewer of grilled lamb. But mostly, I go for the salad.

Mashu Mashu's house salad ($6.45 small, $10.95 large) is a thing of wonder. No matter the day, the hour or the season, it is fresh, abundant and good-looking.
There's no wilted lettuce in the mesclun. The roasted red pepper strips are sweet; sweeter still are cherry or grape tomatoes. Pine nuts are lavishly strewn about, and someone in the kitchen displays an equally generous hand when crumbling creamy Woolwich Dairy chèvre on top. Not content to coast on these charms, the loosely Mediterranean salad also features a slightly sweet and exceedingly persuasive dressing.

The emerald green emulsion of fresh basil, garlic and balsamic references both Italian and Ashkenazi cooking (it's the honey). Once sampled, a little bit is no longer enough.
"People come in to buy the dressing in hummus containers," says owner Danny Farbman, who plans to bottle and sell it next year at the restaurant.

By: Amy Pataki
(Restaurant Critic)

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