Woodlot Shows Well at The Stop Night Market

David Haman's team from Woodlot appeared to be in full swing last night at The Stop Night Market with (quick) lineups of foodies interested in getting a taste of his beef crudo prepared with Volte sunflower oil, balconville vinegar, egg yolk, and rye.  It was interesting to overhear conversations of the patrons lining up commenting on the [R]ed[U]x Lab team's cart design and admittedly even better to hear the Woodlot team express their pleasure with the cart they had to work with.  Not surprisingly Woodlot's savoury creations were ravenously consumed by the patrons (including many return trips!).

An Honoured Pairing

The Stop organizers have been made the official announcements of the design teams and restaurant pairings and it is with great pride for the [R]ed[U]x Lab team to collaborate with the great team at David Haman's Woodlot restaurant.  As fans of the acclaimed restaurant, the team was looking forward to the possibilities of pairing up with Woodlot and its innovative but rustic dishes.  It is quite an honour to not only be part of The Stop's Night Market, but also to be associated with one of Toronto's top-rated restaurants since it opened a couple of years ago. With its distinct wood-burning oven that seems to encompass preparing pies and breads, Woodlot is a great fit with the team's design.  We hope to deliver a great design that is on par with the culinary excellence that the city has come to expect from Woodlot!

http://www.woodlotrestaurant.com/