Join us at Table 17 any Sunday for our table d'hote menu featuring some of our most popular menu items as well as couple you will only find on Sundays. Featuring three courses for only $32.00 exclusive of tax and gratuity.
On Sunday's only you can now bring your favourite bottle of wine to Table 17 with no corkage fee…
EXECUTIVE CHEF / PARTNER
Before venturing into New York's high end restaurant scene and after completing a Joint Honours degree in philosophy and religious studies at McGill University, John spent over a year in Japan where he studied local cooking styles. His experience with the "everyday" of Japanese food and culture forever changed his approach to how good a quick meal should be. Upon returning to North America John attended the French Culinary Institute in Manhattan and went on to work at the venerable La Caravelle, where John was part of the team that earned the restaurant a three star review in the New York Times. After almost a year he moved on to Craft, Tom Collichio's (Gramercy Tavern) new American restaurant in the heart of the Flat Iron district. At Craft, John cooked his way through all the stations and learned the successful business practices and incessant demand for high quality that won the restaurant the James Beard Award for Best New Restaurant in the United States. After three years in New York, John returned to Toronto in search of ways to put his varied experience to good use. He found a more than suitable outlet at the acclaimed Splendido where under Chef/Owner David Lee he helped to develop sophisticated tasting menus for Toronto’s most dedicated foodies. After a year contributing to the kitchen of Splendido Mr. Sinopoli was presented with the opportunity to head the kitchen for the opening of Izakaya with owner and partner Erik Joyal. At Izakaya John and his team have developed a style of Japanese food that speaks to his experience in Japan as well as the demand for quality products and precise execution he has learned from his training in North America. June of 2008 saw a shift back to John’s European roots with the opening of Table 17. John leads the kitchen at Table 17 in creating a seasonal, ingredient driven menu where the influences of southern Europe are readily apparent.
