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!

Café Neon

My first brunch of 2016 was at Café Neon, health a restaurant listed by BlogTO as one of the best new brunch places of 2015.

Café Neon is a long, case narrow restaurant on West Queen West that is essentially a coffee shop taking it up a notch and serving food beyond scones and pastries. The interior features cozy tables and tiny booths. There is a large counter located near the front of the restaurant to order various coffees and espresso-based drinks from. The restaurant has a very coffee-house vibe to it: cozy, intimate, with eclectic art and design.

There is actual tableside service which is not always the case with restaurants serving more than coffee. Our server was energetic and excited about their menu which in turn, made us very excited. We hemmed and hawed over the menu and then with prodding from the server I ordered the Eggs Benny.

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IMG_5338The Eggs Benny with two poached eggs and smoked pulled pork on a scone with béarnaise sauce, salad greens and potatoes. Continue reading

The County General

Pre-wedding I was very concerned with eating well and getting fit. I had started running and was looking for ways to become a stronger runner. I was doing leg lifts, sit-ups, crunches and using weights. I was looking to add another type of exercise and yoga seemed like a good choice. In the summer, there were a number of free yoga sessions throughout the city and this was the perfect opportunity to try a new exercise. Our first attempt brought us to a free class at Canoe Landing Park. This is not a good choice of location for your first yoga class. It was a hot August morning, the sun was beating down and we lasted about 20 minutes. We were told by the instructor to listen to our bodies and our bodies said, “Brunch.” It should be noted that the instructor tried to shame us into staying for the whole session but brunch speaks louder than a yogi. We headed over to The County General.

The County General is cute and rustic and the food is similar. We sat on the small side patio. The patio can seat between 5-8 people, and could easily get crammed. But early on a Sunday morning, it was a great place to start the day with a cup of coffee.

IMG_1218I loved these cups and saucers. This cup would conjure thoughts of warm summer days even on the most frigid of days. GC and I had mismatched sets and it made the patio seem cozier. We enjoyed our Americanos and ordered brunch. I ordered the Eggs Benedict.

IMG_1221Eggs Benedict with English muffins, soft poached eggs, maple hollandaise and pulled pork.

Note: the plate is mismatched from the cups = rustic and cozy! This was very good. The English muffin was tender and was easy to slice through. The eggs were vinegary and runny. The hollandaise was buttery, thick and had a hint of sweetness to it. It wasn’t cloyingly sweet, just the perfect amount to bring out the sweetness in the pork. I loved this pulled pork. It was sweet, salty and tender. Yumms.The pickled red cabbage was the perfect kick to help with the richness of the dish.

I would order this again and again. And would recommend you do too.

GC ordered the Fried Chicken Thigh Sandwich.

IMG_1220The Fried Chicken Thigh Sandwich with buttermilk chicken, avocado chutney, cilantro and pickled red onion.

Another mismatched plate! These simple touches of different place settings and plaid napkins added to the subtle country vibe of the restaurant that nicely contrasts with brunch in the city.

This sandwich was delicious! The chicken was tender and moist. Chicken thighs fry perfectly – the meat is almost impossible to dry out. The battering was crispy, flaky and the right amount of greasy. Yes, there is a right amount of greasy. The avocado, cilantro and red onion was the right combination of pepperiness and citrus flavour. They were light flavours that worked with the lightness of chicken. It is easy to overpower chicken with strong flavours but this sandwich was balanced and wonderful.

We thoroughly enjoyed our brunch. It led to the question: if 20 minutes of yoga results in this deliciousness what does a full hour get you?

Happy munching!

Uncle Betty’s

Is there anything better than discovering a delicious brunch spot? Yes! Discovering a delicious brunch spot near your house! I love our little house, for sale but it is hard to find a decent brunch spot north of Eglinton (if this comment is offensive, please suggest away). When a friend suggested we check out Uncle Betty’s we jumped at the opportunity. Brunch, less than 10 minutes away from our house and it’s good?! Yes, please!

Uncle Betty’s is a cute diner-style restaurant, with bright walls and lots of windows. There are mustaches painted on the walls and it is very family-friendly. If you aren’t into small children screaming, crying and jostling you while you eat your brunch, don’t come here. Since I can tolerate near-anything if I am eating good food, this isn’t a problem for me.

I ordered The Ultimate Grilled Cheese.

IMG_1643 IMG_1644 IMG_1645White bread with melted white and classic Cheddar cheese, a slab of homemade Mac ‘n Cheese, topped with pulled pork and drizzled with roasted garlic aioli.

This was delicious and ridiculous. Do you need to eat this? Probably not. Should you? Probably yes. It was cheesy, rich and messy. For some reason, messy food always tastes better. I loved the combination of textures from the mac ‘n cheese, slightly spongy, contrasted with the shredded pork and the oozy silkiness of the cheese.

GC ordered The Breakfast in a Bowl.

IMG_1642A breakfast-style poutine with home fries topped with sausage or bacon, two eggs, gravy and Cheddar cheese.

Overall we enjoyed our brunch at Uncle Betty’s. The food was a good solid take on your typical brunch menu. There were a few over-the-top menu items but they were not too ambitious that the execution failed. The rest of the menu was solid, hearty brunch that was at a decent quality for the price. The service was ok, not great, but everyone else seems to enjoy brunch at a bit more of a leisurely pace then I do.

Since we had a good experience when we went to Uncle Betty’s back in October, we decided to go again, especially to try the Dreesen’s donuts. GC ordered The Breakfast in a Bowl, a good indication that it was good and I decided to be decadent and order the Betty’s Benedict.

Betty’s Benedict

2 poached eggs served on a Dreesen’s Donut with a slice of peameal. Topped with a lemon hollandaise and served with home fries.

IMG_2360 IMG_2362I was disappointed. I expected each egg to be on its own donut. I know this is decadent and ridiculous but you are putting my eggs Benedict on a donut, I think it’s a fair assumption that this should be ridiculous. The donut was dry and had no flavour. It didn’t have sourness or sweetness of a plain donut. The Benedict as a whole was also fairly plain and flavourless. There was no zestiness or zip to the hollandaise sauce but my eggs were oozy.

This time the service was much slower as the staff was preparing for a big group. I understand large groups need to be accommodated but do not do this at the expense of your other customers.

We bought a half-dozen donuts to take home even though the donut in my benny wasn’t fantastic. The donuts were delicious. They were fresh, airy and light. My favourite was easily the cinnamon-sugar donut.

Uncle Betty’s isn’t my favourite choice for brunch but if I am looking for something local, it makes the cut. Happy munching!

Father’s Day

This year we celebrated Father’s Day with two barbeques: Saturday was spent with GC’s parents and Ninni in our backyard  and Sunday was spent with my family.

Saturday’s menu featured my classic burgers, potato salad and of course, a strawberry rhubarb pie. My burger recipe is simple but delicious. I use ground beef (lean), breadcrumbs, garlic powder, dried onion, oregano, and parsley. My latest change to my recipe is barbeque sauce. The barbeque sauce keeps the burgers moist without making them puff up like an egg will do but still binds the meat together so that they do not fall apart on the grill.

Prior to Father’s Day weekend, I didn’t have a go to potato salad recipe, but now I do. I tried this Yogurt and Dill Potato Salad from The Yummy Life and it is ah-mazing. The combination of mayo and yogurt is light and sweet, making you feel slightly less terrible for eating potato salad. The combination of dill, parsley (fresh from our back garden!), green onion and celery is fresh, summery and light. Make it the night before a big barbeque and enjoy!

GC’s dad’s favourite pie is rhubarb. I am lucky enough that his birthday falls in May and Father’s Day falls in June, prime rhubarb season. Every year I try a new rhubarb recipe and every year his dad loves it. This year, I tried Martha Stewart’s Rhubarb Crumble Pie. IMG_0706 IMG_0716

My crust turned out wonderfully! It was light, flaky and super buttery. The rhubarb was sweet and tart, tender and oozy. The crumble topping was delicious and could have been eaten on its own. Does it get much better then brown sugar, butter and flour? Obviously not. There was a piece left for my mom the next day and it passed her pie taste test so I think my skills as a pie maker are improving!

Sunday we had my sisters and my parents over for Barbeque Part II in the backyard to celebrate JDL. There was bocce, croquet and of course, food. I made Carolina Pulled Pork sandwiches, Yogurt and Dill Potato Salad, Southwestern Black Bean Salad, Pineapple Pink Lemonade Punch and Chocolate Cream Pie.

The Carolina Pulled Pork is one of the easiest things you will ever make! You quickly sear the pork roast on the stove and then pop it in the slow cooker for hours and then impress everyone with your Southern barbeque abilities. It is topped with a creamy, tart coleslaw that is also easy to make. You could be insane and shred all your cabbage yourself or you could just buy your bag of coleslaw mix. The cabbage is topped with a simple dressing. It is not too drenched in mayo, just the right amount. Theresa liked this sandwich so much that she said this sandwich has ruined restaurant pulled pork for her. Sorry!

The Southwestern Black Bean salad is great! It is easy because it is essentially chopping, can opening and stirring. There are so many great textures, colours and flavours to this salad. The avocado is the best part and because of the citrus dressing it doesn’t turn brown and rotten looking. This bean salad was a hit at my barbeque.

Having a large group of people over is a great opportunity to try out a new cocktail or punch. For Father’s Day I made Pineapple Pink Lemonade Party Punch. Literally pour all the ingredients into the pitcher, stir and serve over ice. Oh, and maybe add some rum. I will be keeping my fridge stocked off all these ingredients all summer long.

For dessert we had my favourite s’mores cookie bars and Martha Stewart’s Chocolate Cream Pie. I wasn’t thrilled with how the pie turned out. I omitted the gelatin because it should have firmed up on its own but it didn’t. The slices didn’t come out of the pie dish nicely and it was very messy. It was delicious because it was chocolate custard topped with whipped cream but the presentation wasn’t the greatest. I would not make this recipe again.

Overall, our Father’s Days were a hit! All the above recipes are perfect for any barbeque so you have all summer to try them out! Happy munching!

 

Home of the Brave

Life has been busy lately with wedding plans and running around. I used to think people were flustered by wedding plans because they were incompetent. I apologize to all past brides that I judged harshly. Planning a wedding is fairly all encompassing and time consuming to an extent you wouldn’t believe. In all of the flurry, order I have been eating but not writing about it. Get ready to be inundated with posts from where I’ve been eating the past two months.

La Carnita, cialis one of my favorite Mexican joints in the city, advice opened an American comfort-food restaurant back in the summer and Cynthia and I were able to check it out a few months back. Aptly named Home of the Brave, the food is focused on American comfort-foods with new and interesting twists. The vibe is very similar to La Carnita –  a combination of grunge and rock, mixed with hipsters and vintage antiques. Be sure to wear your skinny jeans and your plastic rimmed glasses if you want to fit in.

The bar menu is on a seasonal rotation bringing in fresh flavours to compliment the season. They also have house made root beer on tap! Unfortunately, Cynthia and I did not try the root beer. All that means is I will have to go back to slurp down a root beer float.

We both started with the Tater Tots.

IMG_9481Crispy potatoes, cheese, gravy, and herbs.
Image credit:  Food Junkie Chronicles

These were delicious: creamy, cheesy, and salty – all in a perfect little bites. You can definitely taste the cheese and herbs, they work in tandem with the crispy potatoes but the gravy is almost nonexistent. I am ok with this as I HATE gravy (unless it is in the form of poutine), but other people may be less than thrilled about this. This is my idea of comfort food. I loved the presentation of this dish. The mini cast iron skillet immediately makes me think of pioneers and the American frontier.

Cynthia ordered the Johnny Cake with Smoked Trout.

Johnny CakeCornmeal griddle cake with savoury cream, smoked trout, maple syrup, and chives
Image credit: Toronto Life

This is one of the most unique menu items I have ever seen but apparently it’s incredibly common.  Johnny cakes were common during the early pioneer days and are now still seen throughout the eastern seaboard of the United States. Not being a huge cornmeal fan, I did not love the cake itself but it did serve as a substantial base to all the maple syrup that basically drowned the cake. The maple syrup should be asked for on the side to make sure your cakes stay nice and crispy. The trout was flaky and the perfect amount of salt and fish taste. The syrup and fish work in an interesting contrast that is not seen in a lot of dishes – it takes sweet and savoury to a new level. The cream was thick and decadent, making this dish almost seem like a brunch item rather than dinner item.

I ordered the Smoked Pork Belly Sandwich.

IMG_9472Smoked pork belly, smoked pork shoulder, ranch cabbage coleslaw, and lemon zest
Image credit: Food Junkie Chronicles

As far as a pulled pork sandwich goes – this is pretty standard. I love that the amount of pork belly is almost overwhelmingly large and adds a whole layer of crunch and salty, brininess to this sandwich. The pulled pork is good – juicy and it falls apart delicately with every bite. The ranch cabbage coleslaw is sweet with the perfect amount of tang that perfectly highlights the natural sweetness of cabbage. I would love to eat a bowl of this slaw on its own. The lemon brings together the whole sandwich and slightly cuts the fat so you don’t feel like a stereotypical fat American while eating this.

If you are in search of greasy comfort food – this is your spot. I am intrigued by the Kentucky Fried Handshake Sandwich which showcases a fried chicken foot and will likely be back to give it a try.  Although I want to give it another shot, I prefer La Carnita – there’s just not match to it.

Happy munching!

Big Bone BBQ

After my day of appointments and The Goulash House, GC came to Newmarket and my dad took us out for dinner at Big Bone BBQ.

Whenever I watch shows like Diners, Drive-Ins and Dives I think that there aren’t as many hole-in-the-wall places in Canada as there are in the US. The show, You’ve Gotta Eat Here, is slowly showing us that these places do exist here and even Triple D has been filming in Canada. Big Bone BBQ is one of these types of places and it’s conventiently located in my hometown! Located in a plaza on Eagle Street, if you didn’t know this restaurant existed, you would drive right past it. Dad discovered this place after seeing an ad in the local paper and had been the week before with Mom. A couple of former co-workers swore by this place but we had just never gotten around to trying it so when Dad suggested going here for dinner I jumped at the chance.

The restaurant was started by two guys from the US who wanted to bring real BBQ to Canada and now they have 4 or 5 locations in the GTA. It is a small restaurant, seating about 25-30 people with an option for take out. The walls are plastered with posters of BBQ competitions and accolades for this restaurant, including write-ups from Toronto Life. The decor is simple, allowing the classic BBQ to stand front and centre. There are several trophies all topped with pigs throughout the restaurant, assuring you that the food you are going to enjoy is prize worthy and legendary.

Dad started off with the Potato and Bacon Soup.

IMG_3108This soup was thick, creamy, salty and finished off perfectly with a piece of dense, sweet cornbread. I definitely want to try this soup at some point but I wanted to have my tastebuds ready for delicious barbeque.

For dinner, Dad and GC both ordered the Mini Combo and I ordered the Pulled Pork.

Big Bone BBQThe Mini Combo – Top row and bottom right – 3 bones of ribs, 1/2 lb of wings, fries, coleslaw and cornbread. Dad ordered the Honey Mustard Wings and GC ordered dry rub wings but we can’t remember… this is why you write about food shortly after you eat it rather than 3 weeks later…

The Pulled Pork Combo – Bottom left – 1 lb of pulled pork with all the fixings.

The ribs were juicy, fall-off-the-bone and smothered in delicious, sweet BBQ sauce. It says you get 3 bones of wing but both Dad and GC got 4 bones! The wings were not overly meaty but enough to not make you feel ripped off. The 1/2 lb of wings worked out to be 6 wings which is a good amount. These are not my favourite wings but they are definitely close to it!

As I have said previously, I don’t like cornbread. There is something about the texture of cornmeal that is gritty and bitter that I don’t find appealing. However, this cornbread was amazing – the best I’ve had. It was sweet, smooth and moist. I could eat a whole loaf on its own.

The coleslaw was creamy, but had a slight tang to it. It was crunchy and with a perfect balance of cabbage, lettuce and shredded carrots. It was very traditional coleslaw but it was perfectly done.

The pulled pork. I don`t know why I thought I could eat a pound of pulled pork… Well, I did so maybe that`s why I thought I could do it but it was slightly excessive. I would have liked more bread to eat with the pork but on its own was perfect too. It was juicy, moist, sweet and stringy, fall-apart.

It is clear as to why they have won so many awards, the food speaks for itself. It is comforting, juicy and delicious. I am already planning my next visit to this restaurant: next time I will be trying the Fantasy Burger – cheese, bacon and pulled pork. Yums! Mom and Dad, I`ll let you know when I`ll be in Newmarket!

Happy munching!

Johnny Jackson

On Thursday night, Gastropost hosted a foodie event at Johnny Jackson and GC and I were fortunate enough to go. Free drinks and free food, how could we pass that up? Despite the fact this this was a foodie event, I have no pictures from the evening. The restaurant was too dark to get any good shots. You will just have to enjoy my descriptions and take my word for it,.

Johnny Jackson is a relatively new restaurant located on College Street in Little Italy. It’s draw is that it has cheap late night eats, being open until 4 am on Fridays and Saturdays. Food is sold by the boxful and is just $10/box. The interior is a combination of bar and restaurant, with booth and table seating. The restaurant is dark but with a cozy vibe rather than a sketchy vibe. The music is a mixture of Motown and classic rock. The atmosphere and music immediately drew me in, so it was just a matter of trying the food.

This was a free event so it was just a sampling of the menu but there was more than enough food for everyone to try everything. They were serving samples of their deep fried pickles, poutine, pulled pork sundaes and mac and cheese.

1. Deep fried pickles are one of those things that a good in theory but are not always good in practice. The problem is when you deep fry the pickle, the juiciness becomes flamingly hot and will burn your face off. JJ has found a way around this – instead of serving up whole pickles, the pickles are quartered. The result is juicy, but not hot and steamy. The coating was bread crumbs mixed with seasonings, including dill and the dipping sauce was also dill. The overall taste was extremely dilly in a good way. The serving was 6 quartered spears which was the right amount  for a tasting.

2. We unfortunately did not get to try the poutine which is served with bacon but we were able to satisfy this craving by going to Poutini’s after the event. I do want to go back and try their take on poutine because when anything has bacon on it by default, I’m there.

3. Pulled Pork Sundaes are nothing new but they are something I had not tried until that evening. These were assembled in a sundae glass, layered with pulled pork and mashed potatoes and topped with cheese; this is definitely a dinner type of sundae. The pulled pork was moist, sauced and a little spicy. The mashed potatoes, on the other hand, were not great. They were too pureed and had a more liquidy texture than a mashed texture. If I were to make a pulled pork sundae the mashed potatoes would be creamy but thick, and perfectly scooped using an ice cream scoop. The pulled pork would be  smothered on top, spilling down the sides of the mashed potatoes like chocolate sauce.

4, Mac & Cheese is one of my favourite foods and my go-to comfort food. Lately, whenever I see mac & cheese on a menu I order it in my attempt to find my favourite one in the city. This mac and cheese had serious tang and zing to it. I was trying to determine what spice was used in the sauce but I wasn’t able to = foodie fail. This was creamy and cheesy but I found the seasoning took away from the cheesiness of it. A good mac and cheese but not my favourite.

This was a great event that Gastropost set up for all the writers and I hope there are more in the future! It’s always fun to try a new restaurant with people who love food as much as you. Johnny Jackson is worth checking out, especially since how many restaurants serve food that late at night, especially good food?

Happy munching!

Crock Pot Carnitas

In the past year I have become a huge fan of Mexican food. It started off with the arrival of Chipotle in Canada and then the Mexican restaurant that opened up on Main Street in Newmarket. Sicne then, I have tacos at least once a week and crave some form of Mexican food at least once week.

Last week I broke out my Crock Pot again and made homemade Mexican pulled pork or Carnitas.

1. Of course, being something that is made in a crock pot, this is extremely easy to make. It is worth getting a crock pot just to make this recipe. Before I went to work in the morning I through all the ingredients in, and set it on low for 8 hours. I called GC around 3:30 to put the crock pot on warming and when I got home it was ready to shred. The meat just fell apart with the touch of a fork.

2. After tearing the pork apart you put it on a baking sheet to get brown and crispy. It takes the pork up a notch. I would suggest spreading the pork in a thin layer to allow it to become incredibly crunchy. You will probably have a ton of leftovers if you aren’t serving about 6-8 people so don’t crisp all the pork. Crisp it when you are ready to serve it next.

3. The pork is moist, sweet, and spicy. This pulled pork is comparable to any that I have had at Mexican restaurants. Next time I would kick up the spice a notch. I didn’t add the beer because I didn’t have any in the house. I used a chunkier salsa to allow larger chunks of tomato to shine through. The citrus flavour was subtle, yet apparent and was highlighted once more lime was squeezed on top of the completed taco.

4. We topped our tacos with avocado, sour cream and cilantro. Simple but delicious.

Recipe below the cut. Happy munching!

Continue reading

Come and Get It

Last Friday I went to Come and Get It with a friend from work, Jaclyn.

Come and Get It began as a pop-up food vendor and has now found a home at Queen and Spadina. All the furniture and materials used in the restaurant are sustainable and recycled. The tables are plywood, the containers and cutlery used are compostable and the retro lunch boxes that house the cutlery and napkins are legitimately from the 1980s. The restaurant has a fun vibe of a school kid’s clubhouse.

This restaurant has done something interesting with the menu – there are 5 different flavour profiles featured on the menu:

1. Chipotle Braised Beef Short Ribs

2. Hawaiian Pork Belly

3.Granny Smith’s Chicken Caesar

4. Spicy Mango Jerk Chicken

5. Herbed Crunchy Green Bean

Of these 5 flavour profiles you can get them as either a sandwich, a salad or A POUTINE! THIS IS INSANE AND AMAZING. How often do you read a menu and think, “That would taste really good as a sandwich, too bad it’s a salad.” I doubt you have ever thought that but now that you know this is a possibility somewhere you are going to want to do it EVERYWHERE.

I decided to get the Hawaiian Pork Belly Poutine.

Hawaiian Pork Belly Poutine – Hoisin glazed pork belly, crispy pork crackling, house cut French fries, Mozzarella and Cheddar cheese curds, and rich beef and chicken gravy.

I think it is interesting that this is called “Hawaiian” but it does not have pineapple… Maybe that would have been the obvious choice and that’s why this doesn’t have pineapple on it. I don’t think in a poutine form that pineapple would have worked but in the sandwich and the salad it definitely would.

The pulled pork was so fatty and juicy, it just fell apart on my compostable fork. The pork crackling was… interesting. It was too crunchy which I think is just how pork crackling is. I wouldn’t know – this was my first time eating it. It was far too salty and with the French fries, my mouth was instantly parched. I think the crackling would work better on the sandwich were you can bite into it, getting smaller pieces that could then be neutralized by bread. The cheese curds weren’t squeaky enough! The gravy was slightly sweet and lighter than most gravies and this is because it is a mixture of beef and chicken gravy.

This portion was insane! It was only $7 and it was enough for two meals but obviously you can’t save poutine. It’s not the best poutine I have ever had but it was pretty good. I think this would have worked better as a sandwich and I think I will go back and try it in this format.

Definitely worth checking out – it is an interesting concept and they execute it well. Keep the flavours simple but allow these flavours and profiles to be transferable across many different meal-formats.

Happy munching!