Chef

Steve Gonzalez

"I love the grilled octopus with wild leeks and potatoes. It's a great dish for sharing with others. By serving it grilled, you get to enjoy the freshness of the catch. They always cook it to perfection."

"This is porky goodness. The pata is comprised of fried pork trotter, pickled chayote, and housemade sawsawan. The texture, flavour, and presentation are all on-point."

"This has saved my life a few times. The chicken has an amazingly crisp texture. It's a dish I keep going back for."

"Ask for a 'large spicy' and that's exactly what you get. Kick-ass flavours, perfect amount of heat, and its filling and delicious. This is all you need."

"The wonton noodle soup with shrimp is a cheap and cheerful pick-me-up. Being as long as Toronto's winters are, you can't go wrong with this one."

"YouTube thats what's up. #peachcobbler #BaroInTheCity #ijustwannacookthefood @barotoronto"