My latest list of brunch suggestions I am working from is BlogTO’s Top 25 New Brunch in Toronto by Neighbourhood. There is some overlap between this list and their Best New Brunch Restaurants in Toronto, 2014 but what I like about this list is by organizing it by neighbourhood, you can plan a whole day in a new neighbourhood and start it with brunch. And as we all know, brunch, not breakfast is the most important meal of the day.
A few weeks ago, we headed to Parkdale to check out Mata Petisco Bar.
Mata is a Brazilian restaurant that serves both brunch and dinner, combining the flavours of Brazil with Spanish and Portuguese food. The atmosphere is South American industrial/cozy: natural materials, industrial siding, custom lighting, antique tiles and beer posters. It has the trappings of a dive bar but in stylistic and hipster way.
We were seated at a table with banquette seating on one side and brightly coloured chairs on the other side. Vintage cartoons were being projected on the wall and paired with coffee, this was the perfect grownup Saturday morning.
At the table is an assortment of pickled peppers and hot sauces. Mata orders different varieties of chili peppers from Brazil and South America and then pickle them in house. From the pickled peppers they make their own hot sauces. The hot sauces and peppers range from a touch of pepper to your face will be on fire. Learning that Mata puts the time and attention to detail into their condiments made me very excited to taste what else they had one offer.
We started with an order of Croquettes.
Croquettes served with a cumari pepper aioli.
These are delicious! They taste exactly like the croquettes we had in Portugal. The fish was flaky, light and buttery and the outside is fried to give you the most satisfying crunch with every bite. The cumari pepper aioli is slightly sweet with a slow burn that gradually builds as you munch. If you don’t like heat, you will like this aioli.
GC ordered Chorizo Breakfast Sandwich.The Chorizo Breakfast Sandwich with grilled chorizo, scrambled eggs, malagueta pepper aioli, mozzarella, arugula, and served with salad and cassava frites.
This is a delicious sandwich but it is slightly on the small side. The main component of a dish should not be overwhelmed by the sides.
The chorizo is spicy and juicy. The pepper aioli adds another level of spice that compliments the chorizo and rounds out the flavour across the entire sandwich. The mozzarella adds a creamy, buttery taste to the sandwich. The arugula adds a crisp tartiness and freshness to finish off the sandwich.
I ordered the Smoked Beef Cheek Benedict and obviously I ordered a side of chorizo.The Smoked Beef Cheek Benedict with brioche, poached eggs, hollandaise, and served with salad and cassava frites.
The chorizo is great. It is spicy and peppery and completely juicy. Even though it is sliced throughout to aid in the cooking process, it is not dried out. There is the hint of charring on each incision, giving that taste of summer so easily associated with barbeque. It is easily comparable to the sausages we ate in Spain last fall.
This is one of the best Benedicts I have had. The brioche is airy and buttery, but substantially sliced. The beef cheek is tender, moist and has so much flavour with each bite. It is seasoned, peppery and a little sweet. The eggs ooze all over the beautiful pile of meat and bread they sit on and blend with the lemony hollandaise as they pool together over everything.
Cassava frites are a thing of beauty in their own right. Cassava has a grainy texture, similar to a parsnip, creating an earthy, rustic texture that gives the entire dish a more home-cooked feel. The cassava adds a level of authenticity to the dish.
Mata has classic brunch dishes with a South American flare to them. It goes beyond your regular menu adaptation and brings you something truly, unique, something you won’t find at any other restaurant in the city. I would highly recommend going, ordering some coffee and chorizo, and enjoying the vintage cartoons.