Maker Pizza… again.

Yes, I went to Maker Pizza two weekends in a row and yes, I had the Bodega sandwich both times. But this time, we split the Bodega and ordered a small pizza to share. I don’t think that is an argument in my favour for health and fitness but it is definitely an argument in my favour for good life choices in delicious food.

We ordered the Porkys but this is what came out to us.IMG_5869No, that is not pork, it is mushrooms and lots of them. Although I love mushrooms and mushroom pizzas, not everyone in attendance that afternoon loves them. When I returned to the counter to clarify my order, the woman behind the counter said, “Oh, ok. Sorry about that. Just keep it. I’ll bring out your order shortly.” HELLS YES. I already was in love with Maker Pizza but now I am completely sold on them.

The pizza that was brought to us was the So Mushroom: honey mushrooms, mascarpone, chopped garlic, grana padano, sea salt and pepper.

Oh. My. God. This is the best mushroom pizza I have ever had and one of the best pizzas I have ever had. Unlike other Neapolitan pizzas, this crust is slightly thicker and completely cooked through to the middle of the pizza. There is none of that your toppings will slide off the centre and burn your face nonsense that can often happen with this style of pizza. The crust itself is salty, doughy and has subtle yeasty flavour to it. It is the best pizza dough I have tasted. The dough is all made by a guy named Kevin who’s name adorns every box of pizza. At first I thought this was a play on Home Alone and Kevin McCallister’s love of cheese pizza but quickly learned that Kevin is Maker Pizza’s pizza maker and he knows what he is doing.

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I loved the mushrooms on this pizza. The honey mushrooms are thin and papery, melting as soon as they touch your tongue. I love any mushroom that looks like a toadstool; they have a whimsical quality about them which almost makes them taste more woody and earthy. The cheese was creamy, milky and thick and was wrapped up in flavours of pepper and garlic.

I want to eat this pizza again and again and again.

Once I was almost too full on pizza, the Porkys came out and I obviously had to have a slice of that too.

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The Porkys with pork shoulder sugo, stracciatella, basil, garlic, chili peppers, grand Padano, sea salt and pepper.

Again, another delicious pizza. The pork shoulder had a pulled-pork consistency, wrapped up in delicious tomato sauce rather than barbecue. It added a slightly fruity acidity to the richness of the white pizza, which you don’t often find; most white pizzas feature more veggies than meat.

Yes, for those of you keeping track, as this point I had enjoyed half a Bodega sandwich, a slice of So Mushroom pizza and a slice of Porkys pizza. I was obviously stuffed but took my leftovers home and waited anxiously to eat the next bites of this pizza. Even now, I am thinking about my next bite. Maybe this weekend, make it three in a row?

Happy munching!

A3 Napoli

If you are contemplating getting a new job and you are unsure whether or not you should take the plunge, hospital you only need one reason: food and drink. The number of dinners and drinks people have wanted to share with me since the announcement of my new job is ridiculously amazing. There are drinks to celebrating getting the job, order then drinks to celebrate leaving the job, drinks to celebrate the new job and then drinks to celebrate how the new job is going.

Last night Cynthia and I caught up about my new job over beers and food at A3 Napoli. A3 Napoli is a joint venture between the people behind Pizzeria Libretto and Porchetta & Co., two of my favourite Italian spots in the city. It is a little restaurant located in Little Italy, a neighbourhood I seldom venture to; when you live with an 85-year old Italian woman why would you bother?

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The Westerly

An old friend visiting is the perfect excuse to try somewhere new for brunch. Last weekend my friend Caitlin paid a visit to Toronto. Friday night was spent drinking cocktails at Montauk and Saturday morning was spent at The Westerly eating brunch.

The Westerly is located in Roncesvalles. It is a spacious restaurant, with exposed brick walls, a wall of subway tiles and beautiful hardwood floors. And the best part about it: they take reservations for brunch! Add it to the ist of restaurants to frequent with large groups of people on Sunday mornings. GC and I shared a pot of French-press coffee and moved on to food.

I ordered the Créme Brulee French Toast.

IMG_0481 IMG_0482Créme Brulee French Toast.with vanilla bean custard soaked fresh bread baked golden and finished with brulee, fresh cream, and fruit compote.

This was literally like eating créme brulee for breakfast. It was sweet, creamy and rich. The top of the French toast was my favourite part. It was thick, and fruity; it tasted as if it was topped with apples. My only complaint was that the portion was small and should have been accompanied with something else, either salad or home fries.

GC ordered the Monte Cristo.

IMG_0480The Monte Cristo with fresh bread layered with delicate, smoked ham and gruyere, free run egg dipped and perfectly pan fried. Complimented with brunch potatoes.

Caitlin ordered the Frittata.IMG_0479Frittata with sauteed fresh spinach, grape tomatoes, fresh basil pesto, Woolwich Dairy goat’s cheese, pan fried potatoes, and toast.

As soon as Caitlin’s frittata came, I was jealous. The smell of basil was intoxicating. The aroma was strong, like stepping into an Italian garden. It was fresh, fragrant and the perfect glimpse of summer. I plan to make my own version of this with the haul we are going to pull from our own garden.

The Westerly is a casual and relaxing place to enjoy brunch. It was not my favourite of the brunch places we have been to but it is definitely a good option when trying to plan a brunch around a large group of people or specifically in Roncesvalles.

Happy munching!

Lasagna Grilled Cheese

As March comes to a close we can finally look forward to April: warmer weather, Easter, and of course, National Grilled Cheese Month. I plan to fully embrace this month-long celebration of one of my favourite foods. In preparation of April I have to look back to a sandwich I made a few weeks ago: the Lasagna Grilled Cheese.

IMG_5541 IMG_5544Recipe: Joy the Baker

I think this sandwich, while delicious, is misnamed. There is no tomato sauce, and more importantly, there is no meat and real lasagna has to have meat. Sorry vegetarians, I love you but real lasagna needs and should have meat. A more appropriate name would be a cannelloni grilled cheese. But really, what’s in a name? The important thing is delicious, simple and amazing.

OLYMPUS DIGITAL CAMERAThe combination of cheese is a perfect blend of creamy, salty and sweet. The ricotta is creamy and smooth but at the same time has a coarse, saltiness to it. The mozzarella is milky, thick and rich. The use of two cheeses in this sandwich brings it to the next level – from snack to full-on meal.

OLYMPUS DIGITAL CAMERAThe cheeses are both mellowed out and complimented by the basil and the tomatoes. Both are sweet but salty and taste like an Italian backyard in July. This recipe was fresh, simple and makes me yearn for summer. I will be making this grilled cheese again and again this summer using fresh ingredients from the garden.

Check out the recipe on Joy the Baker’s site and maybe check out this recipe too – it’s what I will be making next.

Happy munching!