December 2, 2025 – Toronto, ON – Lactalis Canada, the Canadian dairy leader behind iconic brands like Cracker Barrel, Black Diamond, Balderson, Astro and Lactantia and a subsidiary of France-based Lactalis Group, is pleased that it has once again been named one of Greater Toronto’s Top Employers by Mediacorp Canada Inc. for a second consecutive year.

Each year, the Greater Toronto’s Top Employers awards shine a spotlight on organizations that set the benchmark for workplace excellence. Recognizing employers in the GTA with exceptional human resources programs and forward‑thinking workplace policies, the winners of this prestigious accolade are selected on a wide range of criteria including: 1) Workplace; 2) Work Atmosphere and Social; 3) Health, Financial and Family Benefits; 4) Vacation and Time-Off; 5) Employee Communications; 6) Performance Management; 7) Training and Skills Development; and 8) Community Involvement.

“At Lactalis Canada our purpose is to Enrich and Nurture the Lives of Canadians and that begins with our people who are at the core of driving our business,” said Matt Price, CHRO at Lactalis Canada. “We are honoured to receive this recognition which speaks to the importance we place on creating a workplace and culture rooted in learning, well-being and opportunity with meaningful pathways that empower our people to grow, innovate, contribute and lead with purpose.”

To view the complete list of Greater Toronto’s Top Employers (2026) and special editorial spotlight on Lactalis Canada, click .

Dauphin, Man., December 2, 2025 – Pita Pit, one of Canada’s leading quick-service restaurant chains specializing in fresh, customizable pitas, salads, and rice bowls, has opened its newest location at 1351 Main Street South in Dauphin. The new restaurant is located along one of the city’s busiest corridors, offering a convenient and fresh menu that has favour with Canadians for the past 30 years, and keeps on growing with new options and flavours.

“It’s vast and open blue skies for Pita Pit in the prairies,” says Chris Cann, Brand Leader for Pita Pit. “For the past 30 years, Pita Pit has been delivering healthy eating options for all lifestyles. We’re delighted to join forces with Jayeshkumar to put down roots in this beautiful community”.

The new restaurant is owned and operated by Jayeshkumar Shankarji Mali, a local entrepreneur with experience in the food service and retail industries.

“Opening this Pita Pit location is both a professional and personal milestone,” says Jayeshkumar Mali, franchise owner. “It represents years of dedication and hard work. I’m excited to bring a healthy dining option to Dauphin and create a space where people can enjoy great food and strong community connections.”

Located near schools, offices, and residential neighborhoods, Pita Pit Dauphin offers guests fresh, flavourful meals made to order, with a focus on high-quality ingredients and exceptional customer service. The new restaurant will employ up to eight local team members.

Pita Pit continues to expand across Canada with 232 locations nationwide and 11 in Manitoba. The brand remains committed to its motto, Fresh Thinking. Healthy Eating, offering guests quick, nutritious meals with a wide range of customizable options.

For more information on Pita Pit, visit

TORONTO, December 1, 2025: , one of Toronto’s most awarded modern Indian restaurants, debuts its new menu today, offering dishes rooted in warmth, richness and the flavours that define the season. Inspired by the energy of its Kensington Market home (64 Oxford St.), the culinary team has leaned into local produce, layered spice profiles and slow-cooked depth to create plates that feel celebratory, intentional and deeply comforting.

The new menu arrives alongside the restaurant’s fully reimagined cocktail menu, crafted with winter-friendly ingredients like spiced rum, ginger liqueur, citrus and hibiscus, along with tantalizing flavour combinations. Both menus are presented in an elevated, dining room publication that reads like a magazine and showcases the restaurant’s evolving culinary narrative.

Rather than building dishes around specific holidays, the kitchen focused on flavours that naturally align with the season. Many of the new offerings lend themselves effortlessly to Christmas dinners, Diwali gatherings or cozy seasonal dining with their warming gravies, aromatic spices and festive feel.

“We took our time curating the new dishes with intention,” said Chef Vikash Chhetri, The Cottage Cheese. “The gravies are layered, the spices are deliberate and every plate is shaped with the colder season in mind. We wanted to give guests food that feels generous, thoughtful and memorable.”

The menu opens with creations like the Bok Choy Patta Chaat, a refreshing yet flavour-packed start, layering date and tamarind chutney with coconut-pineapple raita and a bright mint drizzle. For a more aromatic and lively option, the Chilli Garlic Basil Prawn brings black tiger prawn tossed in warm butter with basil and green garlic crumbs, offering heat, fragrance and a modern alternative to heavier winter fare. The Saag Paneer Kofta introduces one of the season’s most comforting plates, featuring sumptuous paneer kofta in a velvety cashew and spinach gravy that carries the slow-cooked richness many guests seek during colder months.

Alongside the new dishes, The Cottage Cheese presents its most ambitious cocktail program yet. Designed in partnership with local mixologist , the new beverage menu takes familiar flavours and elevates them into bold, expressive cocktails that command attention. Signatures include Whispered Spice, a savoury interpretation of a vodka sour layered with cumin and dill, and The Delhi Diplomat, a spiced old fashioned with rye, cardamom and a hint of maple, smoked tableside. The Ginger Lumiere offers a bright Prosecco-based spritz with ginger and citrus, while the Winter Refresher lifts white rum with hibiscus and lime. The Passionfruit Martini rounds out the lineup with a tropical vibrancy and a playful side pour of Prosecco.

“At its core, this menu is about giving people food and beverages that make them feel something,” said Pratik Parmar, Owner, The Cottage Cheese. “Every element was created with intention; menu presentation, bold flavour, slow-crafted depth and our warm hospitality define our dining room. You need to see it to believe it!”Building on its Michelin recognition earlier this year, The Cottage Cheese bridges its iconic favourites with new elevated plates that showcase the kitchen’s ever-evolving craftsmanship.

North Vancouver, December 1, 2025 – Il Corvo (1052 Deep Cove Road) has officially opened its doors in the heart of Deep Cove, introducing a fresh Italian dining experience to one of North Vancouver’s most beloved neighbourhoods. Named for “the raven,” the restaurant pays homage to the community’s previous long-time watering hole, The Raven pub. At Il Corvo, guests can expect a menu featuring comforting plates of pasta, pizza, and a variety of familiar, yet elevated, antipasti and more.

The 1,711 square foot space, designed by Michele Cheung of local firm , features 106 seats in its dining room and is made to feel cozy with lived-in warmth – reminiscent of having family dinner in Nonna’s dining nook.

“I grew up in Deep Cove, and so, when the space became available, we knew we wanted to reimagine it into a new restaurant experience for the neighbourhood,” says co-owner and longtime Deep Cove resident Stacie Watson, who operates Il Corvo alongside her husband, Michael Watson. “Both Michael and I love to travel and Italy is one of our favourite countries. We love Italian food. We wanted to create a place that was both special and approachable. Simply, a place for the whole community to enjoy with the whole family.”

The menu, created by chef Tyler Thompson (previously Block Kitchen & Bar in Victoria and Siwash Lake Wilderness Resort and Ranch), is centred on ingredient-focused cooking, featuring handmade pasta and pizza designed for sharing. “The menu is definitely meant for guests to order a few things to try together. Our goal is to highlight simple, honest flavours. We want them to shine on the plate,” says Thompson.

Highlights include: an Anchovy Toast; Arancini con Caciocavallo Affumicato with grana padano fonduta, radicchio, and aged balsamic; and Chicory salad with radicchio, frisée, preserved lemon dressing, fennel, mint, pine nuts, and olives. Pastas include the Radiatori alla Vodka, Rigatoni Boscaiola, and Mafaldine con Cavolo Nero. Pizzas feature the classics, Margherita and Pepperoni, as well as Diavola and Mortadella creations. There are also several mains, including a Chicken alla Milanese, Seared Steelhead, and Bistecca alla Fiorentina.

General manager Geoffroy Roulleau (previously owner of Feast Neighbourhood Table) leads the front-of-house team. A hospitality veteran, Roulleau was instrumental in curatingthebeverage program, which features a selection of classic Italian-style cocktails (negronis and espresso martinis on-tap), BC and Italian wine, local BC beer, and non-alcoholic options, such as craft sodas from Vancouver’s Not Too Sweet.

“I am thrilled to join Il Corvo’s opening team – it is truly a wonderful addition to the North Shore,” adds Roulleau, a trained chef, who later transitioned to the front-of-house, where he then worked under some of the world’s best chefs, including Guy Savoy, Alain Ducasse and Jean-Paul Bucher.

On the restaurant design, Il Corvo’s is all about bringing the feel of Nonna’s to diners through details layered throughout the room. InDesigns by Michele’s vision combines a velvet-inspired deep green with warmth and texture: plush chairs wrapping the perimeter; soft lighting accents with vintage Italian glassware; custom bistro curtains; and gallery-style walls featuring personal photographs of Italy.

“The design of our room truly came together because of family,” adds Stacie. “Michele is my talented interior design cousin, and she really understood what Michael and I were looking for. Michael’s mom helped us sew all the bistro curtains and my Uncle Steve helped us arrange so much – he is our most amazing handyman. This restaurant couldn’t be possible without them.”

Branding was created by award-winning Vancouver-based firm

Il Corvo is currently open for dinner service seven days a week, from 5 p.m. to 10 p.m. Guests can make a reservation or walk-in for a spontaneous meal. In the near future, Il Corvo will launch brunch this winter and add a take-out window in the spring time.

For more information, please visit .