This Week in Food rounds up the week's food news, restaurants openings and closings, chef movements and upcoming food events in Toronto. Find us here every Friday morning.

OPENINGS & CLOSINGS

• Bar Hop is now open at 391 King Street West with an impressive selection of beers on tap and buck-a-shuck oyster on Tuesdays. Open daily from 4pm to 2am.
• The Arrow is now scooping ice cream at 1164 Dundas Street West.
• The Beer Academy by Six Pints Beer Co. is now open in the old Duggan's brewery and pub at 75 Victoria Street. On the taps is an on-site brewed Porter and several beers from owner Creemore Brewery. More info here.
• The Waffle Bar opens a retail location to serve up their gourmet artisan sugar waffles at 281 Scarborough Road on Wednesday, July 11th.
• Indie Alehouse (2876 Dundas Street West) is set to open by the end of July in the Junction.
• John & Sons Oyster House is expected to open by September at 1 Balmoral Avenue.
• Laide (138 Adelaide Street East) is closing on a Sunday, July 15th. Once a prime stag(ette) destination, this venue with vintage erotica and a stripper pole will surely be remembered...or not.
• Angelo's On King, a.k.a Cafe Cinquecento (791 King Street West) is no longer open for business.

UPCOMING EVENTS

• Taste of Lawrence takes over Lawrence Avenue East this weekend (July 6th to 8th). 40+ vendors will serve up a huge array of international street food between Warden Avenue and Birchmount Road. Take a look at the photos from last year's event.
• Cultura Festival celebrates, food, art, music and film all summer long at this free Friday night event. Tonight's (Friday, July 6th) launch features food from: Pondicherry Caterers, Moti Mahal, Agave y Aguacate, and Naniwa Taro.
• Explore tapas and cocktail culture at Jamie Kennedy's ongoing Bar Gilead Series happening tonight at the Gilead Cafe (4 Gilead Place).
• Tickets are still available for Stars at the New Farm in Creemore on Saturday, July 7th. Get out of the city for the evening (5:30 to 11:30 pm), see Stars perform and chow down on local, organic food prepared by Carl Heinrich (Marben, Top Chef), Ryan Donovan (West Side Beef Co.), Rodney Bowers (Hey Meatball) and Aaron Bear Robe (Keriwa Cafe), to name just a few.
• The Toronto Underground Market returns to the Evergreen Brick Works (550 Bayview Avenue) on Saturday, July 7th from 6 to 11pm.
• The Stop's 2012 Beer Garden is back at 601 Christie Street from 1 to 5 pm on Sunday, July 8th with beer by Black Oak and food by Rock Lobster Co.
• The Rusholme Park Supper Club hosts Forager's Trattoria on Sunday, July 8th at the Depanneur (1033 College Street). Katie Krelove and Nick Taylor serve up a four-course Italian dinner using ingredients foraged from the downtown core.
• Also at The Depanneur (1033 College Street) why not try your hand at their Make Your Own Condiments workshop with Kate Leinweber on July 11th? Reserve your space for $67.
• Diner en Blanc is returning to Toronto on August 9th. To get an invitation to the top secret dinner party, sign-up on the waiting list and cross your fingers that you make the cut.

CHEFS

• Gerry Mclellan (formerly of Brick Street Bakery) is the new bread maker extraordinaire for Mabel's at 323 Roncesvalles Avenue and 1156 Queen Street West.
• Splendido (88 Harbord Street) has hired on Tom McHugh (formerly of Stock and Nota Bene) as their newest chef de cuisine.

OTHER NEWS

• Projection Booth (1035 Gerrard Street East) is screening To Make a Farm from Friday, July 6th to Thursday July 12th. This Canadian documentary posits what the future of local food and farming might look like.
• Pizzeria Libretto (221 Ossington Avenue) will be closed from July 9th to 11th for renovations and re-opening July 12th for dinner.
• Prague (638 Queen Street West) will also be closed for renovations until early August, when it will re-open under new management and following a "re-imagining of its dining experience." Stay tuned.
• The 10th season of Summerlicious begins today, Friday, July 6th and runs until the 22nd. Check out our preview.

Photo from The Taste of Lawrence by Jesse Milns