Coupe Space
998 Queen Street East
416-469-9656

I’ve lived on the Danforth for eight years and have done just about everything there is to do there. While I still have my old faves, Queen East is my new hangout. On my way to a hangover-remedy brunch in Leslieville one Sunday, I was intrigued by an expansive window I hadn’t noticed before. Full of eggs benny and a mimosa (or three) on the way home, I slowed down out front and discovered Coupe Space.

A chef and resident of Toronto for many years, owner Sacha Douglas felt that the city was “hungry “for something like Coupe Space, a place where you can have dinner and learn a little bit about the ingredients you’re eating. The goal of Coupe Space is for the guest to “learn something, but to also have a good time.” explains Douglas. “We want to be the opposite of a structured classroom-style class. We want to be something grassroots, casual and approachable.” Coupe Space strives to bring in unexpected products that are difficult for the average shopper to find. “Sort of like a once-in-a-lifetime opportunity.”

I was lucky enough to attend the 100-kilometre: Winter event featuring Tobey Nemeth of Jamie Kennedy Wine Bar and Michael Caballo of Niagara Street Café. We were greeted with an appetizer and a glass of champagne and didn’t stop eating, drinking and debating until we left three hours later. We noshed on Berkshire Pork bacon, cold smoked Ontario Lakefish, Pingue’s prosciutto, Avalon Farm’s Duck, Amish wildflower honey, Monforte cheese and organic seasonal heirlooms; all of which were complimented by local wines, beers and ciders; each dish an appealing presentation with a passionate explanation.

The evening was just right for our rambunctious group of four but with all the enthusiastic foodies bellowing philosophy across the table, I’d reassess first-date plans. And that’s just the way Douglas and the Coupe Space team want it. Each communal dinner seats about 30 people and is an open forum for banter; a rowdy roundtable if you will. “The pockets of conversation make the event unique. It’s half way between dinner and a class.” describes Douglas.

The new spring/summer roster focuses on Slow Food, a concept for which Douglas has a passionate taste. Each class runs from $65 to $95. Classes to consider are: The Cheese Lab with Afrim Pristine of The Cheese Boutique; Local Heroes: Ontario Wine with Paul DeCampo head of Slow Food Toronto; Elegant Reds and the Food That Loves Them with Anne Martin, sommelier and Canadian Living’s new wine writer; Whiskey and Cheese with Stephen Beaumont; Martini Club Summer Cocktails with Laura Panter and Michelle Hunt; and an encore performance by Tobey Nemeth and Michael Caballo.

I’m making my reservations now because despite the name, space is limited.