Mark Cutrara: Cowbell Restaurant
Chef reduces environmental impact
Top Toronto chef MARK CUTRARA took a risk when he opened Cowbell restaurant. The gourmet bistro is committed to using only organically grown ingredients that come from within 100 miles of his Queen Street address. The risk has paid off, resulting in a delicious rotating menu, a smaller carbon imprint and a direct relationship between customer and farmer that’s proving to be a boon for both local farmers and gourmets alike!