BILLIE EILISH RELEASES NEW TRACK “INTRO (HIT ME HARD AND SOFT TOUR)”

FROM PARAMOUNT PICTURES, BILLIE EILISH – HIT ME HARD AND SOFT: THE TOUR (LIVE IN 3D)

EARLY ACCESS SCREENINGS AND TICKETS ON SALE NOW!

A Lightstorm Earth Production

The Darkroom / Interscope Films Production

“BILLIE EILISH HIT ME HARD AND SOFT: THE TOUR (LIVE IN 3D)”

Executive Producer:

Mikael Borglund

Produced by:

James Cameron, Billie Eilish, Maria Wilhelm, John Brooks, Geoff Burdick, Paul Clarke, Maggie Baird, Justin Lubliner, John Janick, Steve Berman, Chelsea Dodson, Jason Owen, Michelle An

Directed by:

James Cameron and Billie Eilish

Cast:

Billie Eilish

Synopsis:

Captured during her sold-out world tour, BILLIE EILISH – HIT ME HARD AND SOFT: THE TOUR (LIVE IN 3D) brings an innovative new concert experience to the big screen from one of the most celebrated and successful artists of her generation. Presented in immersive 3D, the film is directed by Academy Award® winners James Cameron and Billie Eilish, in-theatres May 8, 2026

TOP GUN 40TH ANNIVERSARY IS IN THEATRES MAY 13, 2026 FOR ONE WEEK ONLY!
IN 4DX, SCREENX, PREMIUM LARGE FORMATS AND IMAX

SYNOPSIS

A class of elite, hot shot Navy pilots at the Fighter Weapons School known as Top Gun push their aircraft and each other to the limits as they compete to be the best of the best. Tom Cruise stars as Pete “Maverick” Mitchell in the iconic 1986 blockbuster that defined a generation.

Paramount Pictures Presents

A Don Simpson / Jerry Bruckheimer Production

A Tony Scott Film

Tom Cruise

“TOP GUN”

EXECUTIVE PRODUCED BY

Bill Badalato

PRODUCED BY

Don Simpson and Jerry Bruckheimer

WRITTEN BY

Jim Cash & Jack Epps, Jr.

DIRECTED BY

Tony Scott

STARRING

Tom Cruise, Kelly McGillis, Val Kilmer, Anthony Edwards, Tom Skerritt

GEORGE Restaurant marks 23 years this spring under Executive Chef Lorenzo Loseto and The Verity Group of Companies, with the return of its courtyard patio for the season alongside its signature tasting experience. The Patio at GEORGE will feature its own menu, launching in May 2026.

Opened in 2003 inside a restored 19th-century chocolate factory in Toronto’s Old Town, GEORGE has become one of the most enduring names in Canadian fine dining, earning four consecutive MICHELIN recommendations and a Wine Spectator Best of Award of Excellence (2025) for their wine programme that showcases its depth and thoughtful Old and New World pairings.

Executive Chef Lorenzo Loseto has run one of the most passionate kitchens in the country. For over two decades, it has also served as an informal training ground for Toronto’s culinary community. Many of the cooks who have passed through GEORGE have gone on to lead some of the city’s most respected restaurants. In a dining scene that now draws international attention, a meaningful thread of that talent traces back to one kitchen and one chef. Loseto is a Gold Medal Plates Canadian Culinary Champion and has received repeated national recognition.

A Tasting Experience Unlike Any Other in the City

“GEORGE is where I get to cook with exceptional ingredients, surround myself with great people, champion emerging talent and do something that matters deeply to me.”
— Executive Chef Lorenzo Loseto, GEORGE Restaurant

GEORGE offers both à la carte and multi-course tasting menus, with its double-blind experience
as the restaurant’s signature. Each menu is tailored in real time to every guest’s preferences,
dietary needs, and the ingredients available that day.

With this dynamic customization, the menus change frequently to create a truly unique dining
experience for every guest that shifts from evening to evening, making each visit distinct.
Chef Loseto rounds out the experience with housemade gelato, a craft he honed at the
Carpigiani Gelato University in Italy,

The Patio at GEORGE

This June, GEORGE welcomes patio season with the opening of its enclosed courtyard — a
rare and intimate outdoor dining space in the heart of Old Town Toronto. Set within a restored
1850s chocolate factory, the space retains its original stonework and is complemented by live
water features, offering guests a serene escape unlike anything else in the city.

A dedicated patio menu will feature aperitivo-style dishes and shareable plates, designed for
relaxed, all-day dining.

The Dining Room at GEORGE

At GEORGE, the experience is warm without being casual, refined without being distant. True
hospitality, felt from the first hello to the last goodbye, has always been at the heart of the
restaurant.

Located at 111C Queen Street East in Toronto’s Old Town, GEORGE seats up to 110 guests in
its dining room and 60 in the courtyard, with private dining available for groups of 10 to 170. The
heritage red-brick chocolate factory gives the space a sense of history that few new restaurants
can replicate.

Dinner is served Tuesday through Saturday from 5:30 p.m., with lunch offered Wednesday
through Friday from 12 p.m. Tasting menus are priced from $100 to $230 per person; à la carte
dining begins at $40.

Secrette, is a hidden gem within GEORGE. This speakeasy bar offers handcrafted cocktails
and is ideal for aperitivo or a post-dinner nightcap.

ABOUT GEORGE RESTAURANT

GEORGE Restaurant is a MICHELIN-recommended fine dining destination located in a restored
19th-century chocolate factory in Toronto’s Old Town. Since 2003, Executive Chef Lorenzo
Loseto has led the kitchen with a philosophy rooted in seasonal ingredients, sustainable
sourcing, and deeply personalized tasting experiences. GEORGE is owned by the Verity Group
of Companies, founded by Mary S. Aitken, C.M.

ABOUT THE VERITY GROUP OF COMPANIES

For over two decades, the Verity Group of Companies has been dedicated to improving the lives
of women as they move into more senior positions in their organizations. Based in downtown
Toronto, the group brings together a collection of thoughtfully designed spaces and experiences
that support women in both their professional and personal lives.

At its core is Verity, a private women’s club spanning 65,000 square feet, offering co-working
areas, lounges, dining, meeting rooms, a gym, wellness facilities which include a swimming
pool. Created for women by women, Verity is home to a dynamic community of over 700
members who come together to exchange ideas, build meaningful relationships, and pursue
their ambitions through a curated calendar of programs, speaker series, and member-led
initiatives.

The Verity Group of Companies also includes Sweetgrass Spa, a women-only wellness
destination offering personalized treatments, skincare, and restorative experiences designed to
promote balance and well-being; The Ivy at Verity, a boutique hotel featuring individually
designed rooms with balconies and a quiet, residential feel in the heart of the city; GEORGE
Restaurant, a four-time MICHELIN-recommended dining destination set in a restored 1850s
chocolate factory, known for its seasonal, ingredient-driven cuisine and refined tasting menus;
and Secrette, an intimate speakeasy-style bar offering craft cocktails and small plates in a
warm, atmospheric setting.

Together, these elements create a modern “third place” where women can work, connect, and
unwind in a supportive, elevated environment.

Fat Rabbit, the whole-animal butcher shop and restaurant that has redefined dining in Niagara, is expanding. This May, the Michelin-recommended St. Catharines institution is unveiling a redesigned and enlarged dining room, the work of Brett Paulin Design, alongside large-format, family-style dining experiences built for the groups and big-table moments the new space was built to hold.

The expansion does not change what Fat Rabbit is but will give more diners a seat atthe table where it happens.

A Butcher’s Restaurant, Built to Last

Since opening in November 2023, Fat Rabbit has practiced whole animal butchery one way: whole animals in, nothing wasted, menus that follow what the farms and the seasons provide.

Fat Rabbit has become one of Canada’s most distinctive dining rooms, a place where house-made charcuterie and nose-to-tail cooking share one menu. Chef and co-founder Zach Smith’s ambition is to build restaurants that still matter in twenty years.

“We wanted to make the kind of place where you can feel the craft in the room. The farmers, the animals, the person across the table. It’s all the same conversation,” says Smith.

Designed With Care

The expanded dining room, conceived by designer Brett Paulin of Brett Paulin Design, reflects Fat Rabbit’s craft and hospitality through space and texture. Cherry wood, warm oak paneling, handmade joinery, and diffused lighting create an intimate but welcoming atmosphere.

“Each surface, piece of furniture, and detail were considered. The intended effect is to create a room where people feel loved and taken care of, a place to celebrate and share an amazing meal,” explained Paulin.

The expanded space will include a private dining room for groups of 10 to 20 guests.

What’s On The Menu?
Smith is launching a new series of large-format, family-style dining experiences built around whole animals and the kind of meal that takes up the whole table and most of the evening. Expect whole roasted cuts, aged beef, and the house charcuterie program, each menu pulling from whatever is butchered and at its best that week.

The summer menu features five distinct family-style experiences:

● 4-Course Dinner: house charcuterie, beef tartare, grilled beef with peppercorn
sauce, sticky toffee dessert
● Suckling Pig Dinner: whole suckling pig with three seasonal vegetable dishes
and dessert
● Prime Rib Dinner: slow-roasted prime rib with glazed carrots, creamed spinach,
and horseradish mashed potatoes
● Porchetta Roast Dinner: herb-seasoned roast with seasonal vegetables
● Roasted Lamb Shoulder Dinner: slow-roasted lamb shoulder with seasonal
accompaniments

The new space also includes a private dining room for groups of 10 to 20, with sight lines into the main dining room for special occasions and private gatherings.

The Team Behind The Rabbit
Chef Zach Smith has spent more than two decades in professional kitchens, including four years as Chef de Cuisine at Toronto’s Bar Raval, before relocating to Niagara in 2020.

He opened Fat Rabbit in 2023 with Head Butcher Justin, who runs the restaurant’s zero-waste butchery and charcuterie program, and General Manager Emily Walker, who leads front-of-house operations.

Smith is also the Executive Chef and Partner of Bar Les Incompétents, a French-ish bar and restaurant on St. Paul Street in St. Catharines that opened in late 2025. In early 2026, he returned as Executive Chef and Co-Owner of Bar Raval in Toronto, a role he currently holds while remaining based in Niagara.

About Fat Rabbit

Fat Rabbit is a whole-animal butcher shop and restaurant at 34 Geneva Street in downtown St. Catharines, Ontario. Opened in November 2023, the restaurant runs on a zero-waste butchery model: every animal is sourced whole from regional farms practicing regenerative agriculture, butchered in-house, and used in full from the charcuterie case to the final plate. Fat Rabbit holds a Michelin Guide recommendation (2024–2025), a ranking on Canada’s 100 Best Restaurants, no. 8 placement on Air Canada enRoute’s Best New Restaurants in Canada (2024), and a spot on the World’s 101 Best Steak Restaurants.

Location & Hours

FAT RABBIT
34 Geneva St.
St. Catharines, ON L2R 4M4
fat-rabbit.ca
Tuesday–Thursday: 11 a.m.–9 p.m.
Friday: 11 a.m.–10 p.m.
Saturday: 10 a.m.–10 p.m
Sunday: 10 a.m.–9 p.m.
Monday: Closed