Rickshaw Bar

A few weeks ago I met up with my friend Lynsey for some gossip and some South/Southeast Asian street food from Rickshaw Bar on Queen Street West.

We met up at 5:30pm only to realize the restaurant did not open until 6:00pm. I understand why the restaurant opens at 6 o’clock, but you would think they would try to capture the immediate after-work-crowd? I guess there isn’t an after-work-crowd in that area?  We loitered outside on Queen Street for half an hour, people and dog watching, and leaning on hipster bikes. We were seated quickly and there was only one other couple who made the same mistake as us. The restaurant filled very quickly, and by about 7 o’clock it was full.

The restaurant is very simple: smooth concrete floors, simple wooden tables, exposed brick walls with traces of graffiti and tagging, a long dark bar running the length of the restaurant and industrial copper pipe lighting. We were seated at the first table of the long row of banquette seating and were ready to enjoy some food. Like many restaurants in Toronto, Rickshaw is a sharing/tapas style restaurant so we were able to sample across the menu.

I have to mention our server. Or servers with an “s” I should say. When we were first seated, Server #1 seemed great. He was engaging, excited about the food and made suggestions on the menu. He was understanding about my allergies and checked with the kitchen regarding preparation and accommodation of this. Ok, great. A great server can be the difference in feeling comfortable, safe and happy while dining out with an allergy, especially when you have a nut allergy at an Asian restaurant. We tried to order various beef-related dishes (Ismaili beef curry, khao shay, Makai curry) but everything with beef is prepared with cashews and therefore is off-limits to me. Server #1 didn’t make this connection that all the beef is prepared together and that this might be an issue. He had to return to the kitchen several times to confirm if beef dishes contained nuts. We tried to order the khao shay which he said might contain nuts and he would check with the kitchen. He asked for a substitute order in case the khao shay contained nuts so we requested the lamb mishkaki. SERVER #1 NEVER CAME BACK. Not to tell us that yes, in fact because the khao shay is prepared with all the other beef and it will have nuts or that because of this, he had put in our alternate order. FINE.

Then Server #2 came to our table and asked if we would like anything else. We said Server #1 was checking on something for us and that we had another order coming. Server #2 offered to check on that for us. Server #2 actually came back and said no, your replacement order was never put in with the kitchen and no, you unfortunately you cannot order anything with beef because all beef is prepared together. From that point on, Server #2 was our server. I don’t know how or why this switch occurred but I am glad it did. He took care of us for the rest of our meal. He brought us the lamb mishkaki and our desserts. I left a larger tip then I normally would because we were abandoned and then saved by Server #2.

Back to the food. To start we had the Scallop Puri.

IMG_5965The Scallop Puri with scallop tartare, spiced puffed rice, cucumber, chili oil and lime.

This is a beautiful and simple dish. I love the bowl it is served on with its low sides and leaf-like shape, transporting you to a South-East Asian jungle, as if you are enjoying street food, roadside on the edge of a dark and mysterious jungle on a giant tropical leaf from the trees contained in the jungle. The puffs of rice are crunchy, light and with a slightly nuttiness from the rice. The scallop tartare is almost non-existent. You get a bite of fishiness, none of the texture or butteriness of scallops and then it is overwhelmed by spicy citrusy notes. I did enjoy this but it will not satisfy scallop or tartare cravings your may have.

Then we had the Pakora Fritters.

IMG_5966The Pakora Fritters with potato, zucchini, onion, apple and green chutney.

These were delicious. They were very similar in texture and taste to the squash fritters at Sabai Sabai. The vegetables were grated into thick strands that were then battered and fried. The coating was crispy, light and not greasy. It didn’t overwhelm the subtle flavours of the potato and zucchini. The natural flavours of the vegetables were able to compliment the batter, and offer the first tastes of summer. The chutney was fruity and played up the bright flavours of the zucchini.

Next we had the Spiced Coconut Chicken.

IMG_5967The Spiced Coconut Chicken with green peas, curry leaves and cilantro.

This was my favourite dish of the night. The broth was creamy and thick from the coconut milk and had a touch of sweetness to it. The sweetness mellowed the spiciness of the dish, which allowed the spices to gradually build and the flavor to slowly intensify. Hidden in the luscious broth were tender pieces of chicken that fell part so easily when grazed by a fork or spoon. Ordering rice on the side allows the broth and chicken come together as more of a cohesive whole on a bed of rice, making it more of an entrée rather than a soup. Don’t order the rice if you want to eat as much as possible and not fill up on plain carbs.

And lastly we had the Lamb mishkaki.

IMG_5968The Lamb Mishkaki with grilled lamb, tamarind, mint chimichurri and naan.

Lamb is one of those meats that I have a difficult relationship with. No, it has nothing to do with ethical reasons (I am a horrible person, I know. Did I mention I love veal?) it is the flavor. I don’t mind the taste, I just always forget what it tastes like. Whenever I have the first bite of something with lamb I think “oh right, that is what lamb tastes like.” But that did not happen this time. This time I LOVED the lamb.

It was tender and soft, and had a lighter flavor to it. The lamb is marinated in yogurt which gives it a bit of sweetness and adds to the tenderness. The chimichurri added a floral brightness to the lamb and the naan was a crispy yet doughy plate for it all to sit on. If you like lamb, you definitely need to order this. And if you are like me and you are not sure if you like lamb, you will like it like this.

Although we were absolutely stuffed, we of course ordered dessert. Lynsey had the crispy milk pastry and I had the coconut panna cotta.

IMG_5969Crispy milk pastry with milk, cardamom, almonds and rose petals and the coconut panna cotta with coconut, pineapple and lime.

The panna cotta was light, milky with hints of tropical fruit. It was absolutely delicious and easily rivals any traditional Italian panna cotta I’ve eaten. Although I was absolutely stuffed this did not push me over the edge.

Our meal at Rickshaw was delicious and I would definitely return. The food is accessible but still different from both your every day cuisine and traditional South East Asian food. It expands your horizon to what street food can be and transport you to the crowded street markets of Asia with every bite.

Happy munching!

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Wilbur Mexicana Restaurant

It is no secret that I love Mexican food, especially tacos so it was shocking that I hadn’t yet tried Wilbur Mexicana Restaurant given that it opened over a year ago. A few weeks ago I was finally able to check this restaurant outwith my friends Lynsey and Sarah.

The restaurant is named after the chemist Wilbur Scoville, who created the Scoville scale which is used to measure the heat of peppers. No, this isn’t something that I just randomly know because I am a huge history nerd (which is true); the restaurant provides fun facts on the menu and the table numbers.

The restaurant’s interior is industrial and resembles a 19th century laboratory. There is a combination of sleek countertops, high-top tables and lower tables clustered around tufted-leather booths. The back wall of the restaurant is a feature wall: there is a large, apothecary-cabinet like wall piece that houses dried chilies and other supplies, ready for scientific experiments. The light fixtures are appropriated scientific beakers, giving the restaurant that hipster-industrial cool edge that King West craves.

The restaurant features casual ordering: you order from the front counter, they give you a number which features a stylized drawing of a pepper on the front and the back provides various factoids regarding the pepper. How could I not love Wilbur: good food and knowledge! We each ordered 3 tacos, and starters to share: chips with guacamole, chips with queso fundido and Mexican street corn.

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Sabai Sabai

Two weeks ago I went to Sabai Sabai Kitchen and Bar with my friend Lynsey. Sabai Sabai (it would be awkward to shorten this to SS, cheap right?) is a Thai restaurant that offers small sharing plates, to mimic a tapas-style restaurant rather than your stereotypical giant bowls of noodles. The restaurant is by the same chef, Nuit Regular, who owns Khao San Road and her parents help run Sukhothai.

The restaurant is at the corner of Church and Dundas which is a sketchy area but don’t let that deter you from trying it. While I walked there I was accompanied by a lovely group of crackheads who were J-walking across Dundas despite one of them wearing a walking casting. They were also yelling profanities at the streetcar that had obviously done something to offend them. It added to the whole experience.

The restaurant looks small from the street but once inside, the space is quite expansive. To the left of the entrance there is a long, high-top table with seating for 8. A bar runs half the length of the restaurant and the rest of the restaurant is occupied by a combination of tables and booths.

We were seated at a small table halfway to the back of the restaurant. When we were seated the host said that they needed the table back for an 8 o’clock reservation. It was 5:30 when we were seated. This is one of my biggest pet peeves in a restaurant because a huge part of me vacating a table by the time you need it back is based on your service. Yes, I agree to not dawdle over the menu but you must also agree to bring me menus, drinks, food and bill in a prompt and timely manner. It also makes me feel rushed and anxious, like I have no right to enjoy my meal because someone far more important is coming soon.

We started off with a pitcher of Thai Long Island Iced Tea. Similar to your traditional Long Island Iced Tea (with gin, vodka, rum, tequila and triple sec) the Sabai Sabai version features homemade Thai tea sour rather than Coke. There is sweetness and a subtle herby taste to the cocktail and it drinks very easily. A pitcher split between two people will leave you a bit wobbly.

Once we were feeling the affects of our drinks we order three plates to share. First we enjoyed the freshly grated squash fritters with tamarin dip.

IMG_5669This is an item that features peanuts but can easily be removed as they are sprinkled in the tamarin dip. If you are worried about enjoying Thai food with a peanut allergy, I would recommend a visit to Sabai Sabai. Upon making reservations, the restaurant asked if there were any allergies, made note and advised that we tell our server upon arrival. When we told our server that there was an allergy at the table she assured us that it would not be a problem and that this was something they were very familiar in dealing with. The only moment of concern was when someone other than our server brought out the fritters and said “which table has the peanut allergy? Uhhh… yea, this is the one without peanuts.” Despite his lack of confidence he was correct and I have lived to tell the tale. The menu also features very few items that actually contain peanuts.

The squash fritters were crispy but not greasy or heavy. They retained the juiciness of squash and highlighted the floral undertones in squash usually only tasted in the flowers of the plant. I loved the simple, slightly chaotic presentation of this dish. The fritters are tangled up in each other, falling apart with ever pull of a delicious next taste. The tamarind dip adds a slight nutty spice to the fritters but doesn’t overwhelm the delicate flavor or texture.

Next we enjoyed the housemade spicy lao sausage.

IMG_5670The spicy lao sausage with pork belly and seasoned with fresh lemongrass, galangal, lime leaf, shallots, and spices.

This is an amazing sausage. Sausages are typical heavy and greasy but this is light and fresh. The use of lemongrass and other spices/herbs add a light, citrus taste to the sausage. The sausage is served sliced and seared, giving nice crispy edges to every bite. The sausage is served with a dipping sauce which further highlights the citrus tones of the dish.

The Khao soi.

IMG_5672The Khao soi with coconut milk, egg noodles and chicken.

The Khao soi can be ordered with beef, shrimp or chicken but I feel like the curry sweetness works best with chicken. The bowl is loaded with broth that is sweet and creamy from the coconut milk and spicy from the curry. The noodles tangle at the bottom of the bowl and wrap soaked pieces of chicken in their netting. The crispy noodles add a needed crunch to the dish which breaks up the simple soft texture of the noodles and chicken and adds a depth of texture to the dish.

This is a hard dish to share as scooping tangle noodles and broth proves difficult but it is worth it – or you could have an order to yourself and no one would judge because it is so delicious.

Because we are greedy and glutinous we decided to order another dish after devouring our three. It was a debate between the vegetable spring rolls and the deep fried garlic shrimp. Our server suggested the shrimp, not just because there were no more springs rolls but because it was also one of her favourite dishes. The shrimp is incredibly crispy which is delicious but it doesn’t retain much of the flavor and texture of shrimp. As advertised, garlic is the only prevalent flavor in the dish which made it my least favourite (but still delicious) dish tried that night due to its simplicity in flavor and concept.

This restaurant is another hit by Nuit Regular. I definitely will be visiting again and hopefully this time with no run-ins from crackheads.

Happy munching!

Dirty Bird Chicken + Waffles

A few weeks ago, purchase Cynthia and I tried to enjoy tortas from San Cosme however, mind they had sold out and had closed for the day. We walked around the corner down Kensington Avenue and decided to try Dirty Bird Chicken + Waffles.
Dirty Bird is another small restaurant in Kensington: there is likely room for about 20 people, stuff standing. When you walk into the restaurant there is a large, island-style table that can fit between 8-10 people around, depending on if people are seated or clustered around the table. There is bar seating along the perimeter of the restaurant that can seat/stand another 10 or so people. The restaurant was full when we arrived on Friday night, however, based on arms weighed down with various assortments of craft beer, we knew the majority of the customers would not be staying in the restaurant.
The restaurant’s concept is fairly simple, fried chicken, served in a variety of ways. You can opt to have the fried chicken served in sandwich form or just the traditional, bone-in bucket way. We decided to order the 6 piece chicken meal with sides of coleslaw and fries.
IMG_5622The intention is clearly for this to be enjoyed by one person based on the size of the sides. The coleslaw was nothing special, just your generic, lightly dressed cabbage, without any major bite or tang. I like my coleslaw creamy and tangy, with hints of fennel. The fries were crispy but still soft and pillowy in the centre.
 IMG_5623The chicken was okay. It was not consistently cooked: the thighs were juicy and very crispy and the drumsticks while juicy, were not crispy. When you are only serving two cuts of meat (which is the standard with fried chicken because you don’t fry the breast) you should be able to manage consistency across both types. And fried chicken needs to be just that, fried and crispy. Otherwise you have the grease factor without the crispy delicious coating. The batter was nothing remarkable, just plain frying batter that was well-seasoned but nothing out of the ordinary. The hot sauce was tangy and had a slight bite to it, it added to the chicken in a nice complimentary way.
We were not completely satisfied from our chicken so we order The Swalty for dessert.
 IMG_5624The Swalty, a waffle ice cream sandwich with salted caramel ice cream, caramel sauce and beef bacon.
This was the highlight of the meal for me. The waffle was crispy on the outside but maintained a light, airiness inside. The ice cream (which is made by Ed’s Real Scoop) had the rich, caramelized, saltiness of salted caramel. The ice cream was creamy and had a smooth texture. No ice crystals had formed in the ice cream that can be so jarring and cold when you bite into the ice cream. The caramel sauce was not cloyingly sweet and complimented the subtle salted caramel taste of the ice cream. The beef bacon was crispy, and had a rich smoky flavour to it. The saltiness in the bacon accented the saltiness in the salted caramel ice cream.
Next time I am craving fried chicken, I will not be returning to Dirty Bird, I will likely revisit my current favourite fried chicken restaurant in the city, Bar Fancy. But I think I will have to have another swalty at some point this summer.
Happy munching!

Torteria San Cosme

At the start of March the chef and co-founder behind the Toronto-based Mexican restaurant Milagro opened a street-food style restaurant in Kensington Market called Torteria San Cosme. The restaurant opened the first week in March and Cynthia and I attempted to go on the Friday night and try some tortas but alas, they had sold out and were closed for the evening. Don’t worry! Cynthia and I headed around the corner to Dirty Bird.

It should be mentioned that as a general rule of thumb, I hate Kensington Market. I know, I know. As someone who loves Toronto and loves food, it should be my Mecca. But I hate it.  The majority of my exposure to Kensington is from weekends when I would go downtown with GC and then he would head to work and I would wander through the city. Kensington on the weekends, especially pedestrian Sundays is *cringe* a nightmare. There are too many people who overrun the small sidewalks that are already crowded with stalls and bins of cheap sunglasses, smelly fish and nuts. But I do have my favourites. I love Blue Banana, Kid Icarus, Sanagan’s Meat Locker, Pizzeria Via Mercanti and of course, Toronto Popcorn Company. And no, I haven’t tried Seven Lives. Yet.

IMG_5631Despite my hate for Kensington, I ventured there twice in the span of two days – shocking I know. GC and I ventured down the next afternoon to try some sandwiches. When we arrived at the restaurant, it was still closed. There was a sign on the door advising that the restaurant would be opening slightly later than advertised and there was a queue of about 20 people waiting eagerly for sandwiches. The door was opened about 5 minutes after the new time but we rushed in.

The restaurant is situated on the corner of Baldwin and Kensington and the two exterior walls facing the streets are large, airy windows. Sunlight streams in from the street and highlights the gorgeous tiles that covers the walls and floors. A large, narrow, open concept kitchen is the focal point of the restaurant with a bar giving seating overlooking this kitchen. There is not a ton of seating in the restaurant, we were perched at a chair-rail like bar in a corner behind the entrance.

I ordered the Cubana sandwich.

IMG_5637The Cubana sandwich with smoked ham, adobo pork, bacon, gouda, avocado, chipotle, mustard and tomato.

This is my favourite Cubana sandwich I have tried, and may even well be my favourite sandwich I have ever eaten. The bun (from Blackbird Baking Co. across the street – another Kensington favourite of mine) was substantial and didn’t crumble under all the beautiful meat and other toppings but also was chewy, soft and moist. I didn’t have to force the sandwich into the back of my mouth and rip with my stronger, more prehistoric-like molars.

The smoked ham was a slice of Easter dinner on a bun. It was thick, juicy and fatty. I loved that it was actually a piece of ham clearly cut from a hock rather than deli meat.The adobo pork was spicy and complimented the richness of the ham. And if two types of pork were not enough for you, there is bacon on this sandwich. The bacon is crispy and salty, making it not just a third type of pork but a third, and completely different flavor and texture profile highlighting how versatile pork is.

The condiments added a balance of tartness from the mustard and sweetness from the tomato and the avocado. The cheese melted over the meat and was smoky and cheesy yumminess.

GC ordered the Milanesa sandwich.

IMG_5634The Milanesa sandwich with breaded chicken, manchego, chipotle mayo, refritos, avocado, tomato and onion.

If there is one thing you need to know about GC it is that he loves a a good sandwich, and especially a fried chicken sandwich. While I preferred my Cubana to his Milanesa, this sandwich was exactly what he was looking for. The chicken was crispy and well battered; the batter didn’t peel off the chicken with every bite. It was spicy, crunchy and cheesy.

We thoroughly enjoyed our sandwiches and we can’t wait to go back. This summer will be filled with visits to Kensington Market, picking up take-out from San Cosme and drinking covert beers in parks. It’s going to be an amazing summer.

Happy munching!!!

October 11, 2014.

After 7 and a half years of dating, GC and I tied the knot on October 11th, 2014. The weather was gorgeous: it was sunny, clear and crisp. It was the perfect fall day. Our ceremony took place in the gardens at the Columbus Center, an Italian community center close to our house that GC took various lessons and classes at as a child.

audrey&giancarlo0217I walked down the aisle with both of my parents to “We’re Going to Be Friends” by the White Stripes, a song that encapsulates our relationship as more than just boyfriend and girlfriend but as best friends and falling in love as kids in university.

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Ok Ok

My experience of brunch at Ok Ok can be summed up in three statements: Ok Ok: Why I don’t go to the East end of Toronto for anything. Ok Ok: Why I don’t go for brunch anymore. Ok Ok: Why I will only order huevos rancheros from Mexican restaurants.

As you can tell, I didn’t love my experience here. We visited this spot for brunch back when I felt shackled by completing the BlogTO Top 50 list and this was one of the restaurants that made me rethink this list. The drive was too far, the restaurant was your standard diner and the menu was anything from special. It was not worth any of the effort. But of course, we HAD to go so I could complete the list.

So we went. The restaurant is cute. It is a small, retro diner with narrow booths and stools overlooking the open kitchen. There is large windows at the front of the restaurant letting in natural light and warming the place up. The decor is slightly dated and could be updated however, this adds to the comforting, neighbourhood-feel of the place. The restaurant was filled with regulars, which is typically a good sign of the quality of the food and service.

GC ordered the California Club.

IMG_3528 IMG_3529The California Club with grilled chicken breast, bacon, lettuce, tomato, avocado and mayo.

GC didn’t have complaints about this sandwich. It was your standard club made fancy with the addition of some smushed avocado. The chicken was cooked properly: it was tender and moist. The bacon was crispy without being burnt. It was nothing special and certainly nothing worth going to Leslieville for.

I ordered the Huevos.

IMG_3530The Huevos with 3 eggs scrambled with mozzarella, Monterrey jack with spicy black bean and wrapped in a tortilla and lightly grilled. Topped with guacamole, sour cream, salsa and green onion.

How is this Huevos? When this appeared, my first thought was, “This is a breakfast burrito and a sad one at that.” The menu did warn me that this would be huevos wrapped in a tortilla but this isn’t how I was picturing the wrap job. I was picturing it to be more bowl-like.

When I order huevos I expect to see runny eggs, mounds of beans and salsa, pillows of guacamole and crispy tortillas. This did not meet any of my expectations. The eggs were not runny, they were scrambled dry. The cheese did not melt and becoming stringy. The black beans where folded into the eggs to such an extent that you couldn’t distinguish the flavours and textures. The placement of the condiments was bizarre since you needed to scrape them off in order to cut into the huevos.

If I lived in the neighbourhood, I might frequent this spot but as Leslieville is filled with brunch spots (Lady Marmalade and Bonjour Brioche to name two excellent spots) I think that would be a poor choice.

Happy munching!

The Drake Cafe

When do I visit uber hipster spots? Early on Sunday morning when they are still tucked up in bed. A few months ago we checked out The Drake Cafe on an early Sunday morning.

IMG_2320The Drake serves breakfast until 9 am and brunch after that. We arrived just slightly before 9 so we waited with coffees so we could order brunch ridiculousness.

We were seated by an older couple who were reading newspapers and sipping coffee. They were then joined by their granddaughter and her roommate. This couple personified the vibe of The Drake: cool, hip and eclectic. They are also the perfect example of what I want my life to eventually be: living in Toronto my whole life, keeping current with trends and new restaurants and aging absolutely wonderfully.

The couple on our other side was absolutely everything I don’t want to be, ever: arriving to brunch in sweatpants, and when there is a ridiculous bounty of delicious food you order a bagel. AND NOT EVEN WITH CREAM CHEESE. WHAT IS WRONG WITH YOU??

We ignored other people’s poor choices by making our own great ones. GC ordered the Drake Breakfast.

IMG_2319The Drake Breakfast with 2 eggs, Perth bacon, sage sausage, baked beans, tomato jam, root vegetable hash and rye toast.

GC was disappointed by the toast being slightly burnt. He also wasn’t crazy about the root vegetable hash. It is my firm belief that there is no room for vegetables at brunch especially as a side. Minus these two minor complaints this breakfast was hearty, slightly different and filling.

I ordered the Chicken and Waffles.IMG_2321 IMG_2323The Chicken and Waffles with fried chicken thighs, savoury waffle, Niagara cherry jam, triple thick crème fraîche and maple syrup.

Omigosh. This is everything I love about food. The chicken was crispy, salty and juicy. Thigh meat is rich and juicy and is a great choice for chicken and waffles. The meat was not boneless which does make it slightly difficult to cut into with the waffles. The waffles were savoury, fluffy and light. They were moist and didn’t need to be drenched in syrup but very obviously should always be.

The best part was the cherry jam and the triple thick crème fraîche. The crème fraîche was thick and rich and decadent and ridiculously amazing. I want to eat this all of the time. And the cherries. They were so great. They were sweet and slightly tart. It was such a treat to be able to eat cherries in November. The cherries are reason enough to order this dish.

I really enjoyed our brunch at The Drake. It was different, well-executed and absolutely delicious. I would definitely recommend this restaurant. Happy munching!

Big Crow

You know those friends you haven’t seen in forever but when you finally meet up you pick up where you left off and it is the most natural thing? I had a dinner like that last week. Last week I met up with my friend Laura and we went from dinner at Big Crow.

Big Crow is by the same guys who do Rose & Sons, and for those of you who don’t remember, I did not enjoy my experience there. Despite this, I was eager to try Big Crow. I was intrigued by what they were doing there: a patio only restaurant, cooking up barbeque at the back of an existing restaurant.

When we arrived, we were quickly seated at a picnic table close to the smoker where we could watch all the action. The result of this was my hair smelling of bonfire by the end of the night which I did not mind. That is one of my favourite smells in the world. We started with a pitcher of Algonquin Iced Tea which is their spin on the classic Long Island Iced Tea. It has vodka, gin, tequila, rum, blackstrap bitters, and ginger beer. It was delicious.

Next, we had the All Beef Verscht.Processed with VSCOcam with c1 preset All Beef Verscht with apricot glaze and mustard.

This was basically Montreal smoke meat style barbeque so it was obviously delicious. The meat was smoky, fatty and charred nicely. The apricot glaze was sweet and thick, smothered over the meat and complimenting the richness of the meat. The mustard was spicy and grainy, a nice balance to the sweetness of the glaze.

Then, we ordered the JW Bird.

Processed with VSCOcam with c1 presetThe JW Bird – Cornish hen with sour pickle brine and salsa verde.

DELICIOUS. This hen was so incredibly moist. It was juicy and tender. The skin was crispy and kept all the juicy goodness inside. There was a slight sourness from the brine but it did not overwhelm the bird and make you think of pickles. The salsa verde was fresh and light. It added a different type of crunch to the bird.

We ordered sides of Picnic Potato Salad and Mexican Broccoli Salad.IMG_0919The Picnic Potato Salad with buttermilk ranch dressing, eggs and asparagus.

This potato salad was good. The dressing was light and thin, but it was slathered on a bit too heavily. The potatoes and asparagus were tender and retained a slight bit of crunch. I don’t typically like egg in my potato salad but this egg was in small chunks throughout the salad, giving a bit of smoothness and thickness to the salad. And it would be easy enough to recreate at home! Yums.IMG_0922The Mexican Broccoli salad with pepitas, tomato and avocado.

Broccoli salad is so underrated! Barbeques are fraught with pasta, bean and potato salads but rarely does the broccoli salad make an appearance. This was delightful. It was fresh and with different flavours then what filled the rest of the menu. The pepitas, a Spanish word for pumpkin seeds, were nutty, crunchy and completely tasty. These should be sprinkled on everything. Again, this would be such an easy salad to recreate at home for your own barbeque.

And lastly, we finished off with the S’mores Ice Cream Sandwich.IMG_0923An ice cream sandwich on a brioche bun?! Heck, yes! The brioche was sweet, fluffy and airy. Due to the sheer size of the bun it overwhelmed the contents of the sandwich.The ice cream was slightly too cold to make biting into the sandwich enjoyable or easy. The graham crackers, chocolate and marshmallow were not incorporated enough into the sandwich to make this truly a s’mores ice cream sandwich. The graham crackers should have been mixed in with the ice cream or sprinkled on top. The chocolate should be a piece of chocolate rather than chocolate sauce.

After tasting this, I plan to get a quart of Greg’s Ice Cream’s Roasted Marshmallow  ice cream and make my own version of a s’mores ice cream sandwich. Or maybe that will be my next ice cream venture – s’mores ice cream. Who’s in?

I loved my meal here. It was fresh, juicy and tasted like summer. I am looking forward to more visits to this back patio, especially when the days of summer are long behind us and our only connection to hot summer nights is food that brings back those memories.

Happy munching!

SCHOOL

Another Saturday, story another brunch. Last weekend I found myself at SCHOOL for brunch with Cynthia.

Photo Credit: Fashionista 514

SCHOOL is a cozy restaurant in Liberty Village that has embraced its name throughout the restaurant: apples on every table, a wall covered in clocks stuck at 3:30 in the afternoon, globes, books, blackboards and phrenology skulls. It brings you back to your school days with a smile instead of the typical dread that accompanies school. This restaurant is a must for teachers.

We didn’t have to wait that long as a group of two, about 15-20 minutes, which for brunch in Toronto is a miracle. We were seated near the big garage windows which looked out onto the patio. We would have preferred to be in the other half of the restaurant with the exposed brick walls and book shelves but this just means we will have to go again.

Cynthia ordered the Huevos 101. IMG_0001Huevos 101 – scrambled eggs, Mexi red beans, pico de gallo, Jack cheese, guacamole, jalapeno sour cream, and crispy tortilla hay.

Cynthia loved this and I loved the bite I had. To start, the presentation was gorgeous. It was a beautiful bowl, oozing with colour, flavours and aromas. The fried tortilla bowl it was served in was crunchy and a nice contrast to the mushiness (in a good way!) to the scrambled eggs and beans. The beans were hearty. The salsa and the guacamole added a nice hint of freshness to perfectly the whole dish. Yums all around as Cynthia said.

I ordered the Buttermilk Fried Chicken and Waffles.

IMG_0002 IMG_0003Buttermilk fried chicken and waffles with tobasco-pepper honey, whipped vanilla butter and coleslaw.

I have only had fried chicken and waffles at two restaurants in Toronto (Stockyards and now SCHOOL), but this was UNBELIEVABLE. Easily better then Stockyards. The fact the boneless chicken is used makes this dish easier and that much more enjoyable to eat. The chicken was crispy, breaded and fried to perfection. There was not a millimeter of nakedness on that chicken. The chicken itself was moist and juicy; it did not dry out but rather was protected by the crispy coating. The waffles were fluffy and airy, little pillows for the chicken to rest their beautifulness on.

The condiments for this were amazing. The tobasco-pepper honey was everything you could want in a condiment: sweet, salty, spicy and runny. It gently glazed everything and added the right combination of sweet/spicy/salty. The whipped vanilla butter is a thing of beauty in its own right. I want to spread this on everything.  As if butter could get better, but it does. This butter is butter’s older, sexier brother.  Even the coleslaw is worth writing about. It was tangy and sour with fennel seeds adding a hint of pepper. The perfect way to wash down the sugary, richness of the waffles.

Overall a great brunch experience that is definitely worth the trek to Liberty Village! I will definitely be visiting this spot again – feel free to join!

Happy munching!