Chef Tomer Markovitz moved to Toronto from Tel Aviv in 2016. His first gig was as head chef at, which quickly became the unofficial hummus-and-tahini capital of Toronto. After a couple of years, he pivoted to restaurant consulting and private chef services. “I love restaurants,” he says. “To me, there’s nothing better. But the one thing that’s not so great about this industry is work-life balance.
Romi’s take on the kale salad pairs the ubiquitous leafy green with napa cabbage, dried cranberries, mint, walnut and scallion. The star of this salad is Romi’s house lemon vinaigrette, which is for sale by the bottle. Free of vinegar and acidified entirely with lemon juice, it’s zingy without packing too much of a punch and would be at home in almost any salad. $17Here we have one of Romi’s rotating hummus bowls.