Dear reader,

I don’t know about the state of your fridge right now, but ours looks like a Tetris board of leftovers, both homemade (stuffing, definitely unsafe-to-eat-now turkey) and takeout (chicken fried rice, butter paneer roti, a few slices of pizza). None of these things live harmoniously on a plate together, but to not waste food, we’ve spent the past week enjoying potluck-like lunches. I’m very much looking forward to getting back to nutritious meals that are more veg-and-protein than bread-and-cheese (not to speak ill of bread and cheese).

Interspersed among all the holiday-food detritus: cans of beer we have vowed not to drink for at least the next four weeks. We’ll see how that goes.

If you’re also in need of proper groceries, well-rounded meals and help keeping your January dry (or at least less wet), you’re in luck. In this week’s newsletter, you can take a peek through the kitchen of chef Julian Bentivegna for some pantry-staple inspiration; learn about a spot in Bloordale serving satisfying Vietnamese brunch; and browse a list of actually good bottles of non-alcoholic beer, wine and spirits.

Just off Bloordale’s restaurant row, tucked away on St. Clarens Avenue behind Shaker’s Club, is the Daily Grind, Tony Duong and Thuy Le’s bright and homey brunch spot. For anyone walking along Bloor, it’s easy to miss—and that probably suits the regulars just fine. They know it’s the place to go for mile-high stacks of improbably fluffy pancakes and hearty bowls of bò kho: tender beef and a poached egg nestled in a rich tomato-based stew and served with slices of toasted sourdough. It’s like shakshuka if brisket, pickled onions and cilantro were invited to the party. “When people think of Vietnamese food, they think about vermicelli and pho,” says Le. “We want to change that.”

Other than some leftover slices from Parkdale pizza parlour Cici’s, Julian Bentivegna’s fridge puts mine to shame. The chef and owner of Ten, a plant-forward tasting-menu restaurant in Brockton Village, stocks his home kitchen with all the necessities for healthy grain bowls, salads and one-pot meals. Nobody’s perfect, though, and Bentivegna’s freezer—where his stash of vanilla-caramel Drumsticks and Deep’n Delicious cake live—is proof of that.

Non-alcoholic hooch has come a long way, which means attempting Dry January (or dry any time of the year) no longer means missing out. From our archives: this roundup of some of the best zero-proof bottles.

In the latest issue: 71 insider tips and tricks to make life in Toronto easier, cheaper, faster, slower, tastier, smarter and way more fun. Plus, the story of a whistleblower cop, the city’s most hated landlord, a guide to zhuzhing up instant ramen, and more. Still not receiving Toronto Life at home? Subscribe today.