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"Little has changed since the venerable Cabbagetown resto-lounge’s recent relaunch, the shabby-chic room still a riot of darkly lit Victorian kitsch, the backyard garden as blindingly sunny as ever. But co-owner/chef Michael Guenther has significantly upped his game, delivering a card that’s both locally sourced and unusually polished." - Steven Davey, Now Magazine | |||||||||
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"Not too long ago, a dinner entree under $30 in a top Toronto restaurant was about as rare as an apology from Stephen Harper. Though excesses like the $40 hamburger and the $100 pizza topped with gold foil are a thing of the past, today’s savvy restaurateurs are slashing prices more deeply than ever." - Steven Davey, Now Magazine | |||||||||
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For Michael Guenther, the brash young cook at Big Mamma's Boy, it's all about the love."I think it's important to work with local farmers because it means they'll make a livable income for their efforts," says the Big Mamma's Boy, who's neither overly attached to his mother nor particularly large, for that matter. - Steven Davey, Now Magazine | |||||||||
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"Big Mamma's has the feel of a clubhouse where everyone's more than welcome. The front room's a riot of Victorian kitsch, the second floor's home to a lounge that hosts comedy events, and out back's a cozy candlelit patio. Chef Michael Guenther's mostly organic card is just as comfortable." - Steven Davey, Now Magazine | |||||||||
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"To find the best veggie burger in Toronto, we looked for spots that take the time to make their own patties. Big Mamma's Boy…Mostly organic ingredients guarantee big taste." - Steven Davey, Now Magazine | |||||||||
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"It was simple, straight-up pizza that reminded me of the sort of pie I began craving soon after emerging from the womb. It was like regaining my virginity. Only without the angst." - Chowhound | |||||||||
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"Guenther is now the
head chef of the kitchen and friends say his main ingredient is love.
He loves feeding people and offering new flavours. He is influenced by
soul food - a mix of comfort and healthy eating, far from bland. He
truly is as sweet as he cooks, and so perhaps it's why he's "Boy", as
for "Mamma", Mackenzie kept the glasses full and the atmosphere warm." - Dagna Pielaszkiewicz, Life Peak Magazine |
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Stepping into Big Mama's Boy is like throwing on a wool sweater in the middle of a snowstorm. Yes, I may have ventured there in the middle of a February blizzard but for delicious food, friendly service and cozy ambiance, it was well worth the trek and I don't doubt my opinion would be any different had its warm fireplace not defrosted the frosty tips of my fingers. - Lauren Denhartog, Martiniboys | |||||||||
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"Where to find pulled pork in the city. We've picked four of Hogtown's best. Big Mamma's Boy… Tender and shredded in a gooey, sweet, ketchupy barbecue sauce. Cornbread is a nice variation." - Shaun Smith, Toronto Life | |||||||||
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"After a long day at work, stars like to unwind in this relaxing fun atmosphere." - Scoop Magazine | |||||||||
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