Provo Foodbar

Every time I go to the AGO I wonder, patient “Why are there not more restaurant options near this gallery?” My last visit to the AGO was proceeded by a visit to Mother’s Dumplings for lunch as I couldn’t think of a better option closer by – which if I am completely wrong about this, please let me know. But no longer will I have to trek from College and Spadina before or after the gallery in search of food. I can now go across the street to Provo Foodbar.

I went to Provo last Friday night with my friend Lynsey, to catch up about the drama of life over delicious food and drink. Provo opened earlier this year and has been popping up all over my Instagram feed ever since.

Our reservation was for 5:30 and we were seated at a small table near the front of the restaurant. There were a few people there as the after-work crowd shuffled in but it was relatively quiet for early on a Friday night. I would imagine (and hope) that is gets much busier as the night wears on.  The restaurant is deceptively large, with large windows that open at the front of the restaurant onto Dundas Street making the front half of the restaurant seem almost patio-like. There is a long bar anchoring the middle of the restaurant, and more seating at the back of the restaurant up a few steps. It is a huge space that could definitely host an intimate date-night dinner or a large group of friends for any occasion.

We started off with cocktails. Lynsey had the A.G.O.M.G (Smirnoff vodka, prosecco, maraschino, lavender and pomegranate) and I had the Middle Daughter (Bombay sapphire gin, elderflower, vanilla, grapefruit and lemon). The A.G.O.M.G is to be pronounced AGOhmygod and not as “agomg”. The prosecco and maraschino make this cocktail extremely sweet. When the prosecco falls flat the drink becomes almost unbearable to drink. But of course you do because there is alcohol in it. The Middle Daughter on the other hand is a beautifully balanced, strong cocktail. It tastes like spring in a glass – it is fresh, with floral notes and citrus zing to it. I could drink about 30 of these but then I would likely be on the floor. After my one cocktail I switched to beers by Collective Arts Brewing.

We ordered 6 different plates to share. We started with two different types of crostini: the Duck Confit Rillette and the White Anchovy and Oven Dried Tomato.

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Both of these were absolutely amazing and captured different seasonal flavours. The Duck Confit Rillette was hearty, smoky and had a richness to it which is perfect for warming up on a cool spring night. It was the right consistency to be spread thickly across the toasted and crispy crostini. It was priced just right – $6.00 for a small pot of rillette and four crostini. The rillettes was more than enough to be spread across four crostini, and we had extra rillette leftover which we obviously spread across other things because you can’t let good food go to waste.

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The white anchovy and oven dried tomato crostini tasted like Italian summer nights. The tomato was blistered and slight caramelized, allowing that sweetness to ooze out of the charred skin and onto the crostini. The tomato was dotted with garlic which was slightly peppery. The white anchovy added the saltiness to the crostini that brought out further sweetness of the tomatoes but were not overly fishy. This is definitely a crostini that easily can and will be recreated at home with fresh tomatoes from the garden.

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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!

George St. Diner

THE F WORD

A diner in Toronto that Daniel Radcliffe has been to? Yes, case please! Ok, click I shouldn’t act like I have an undying love for Dan Rad because I don’t, drugs but I do try and consciously follow his career and support his films so he doesn’t tragically become they guy who played Harry Potter and did nothing else. And I didn’t go to the George St. Diner because it is featured in The F Word, but because it serves up great brunch.

My experience at George St. Diner was everything Ok Ok wasn’t. It was why I should go to the East end of Toronto. It is why I should go for brunch. It was why I should order huevos rancheros any time it’s on a menu.

The day we went to the George St. Diner, it wasn’t our first choice. We had tried to go to Le Petit Dejeuner but it had an insane line-up and it was January. I don’t wait in line for brunch ever, let alone when it is cold outside. We wandered over to the George St. Diner and were quickly seated at the bar on stools overlooking the open kitchen. This restaurant had a very similar vibe to Ok Ok but for some reason, it seemed more classic and less dated.

There is no menu, just ordering off the ever changing sandwich board which does feature the diner’s staples and favourites like the Irish soda bread. GC ordered the Breakfast Hash on Irish soda bread.

IMG_2998I ordered the Huevos Rancheros.

IMG_2996 IMG_2997YES. Now this is what I am talking about. The eggs were scrambled fluffy and light. The cheese melted over top of the eggs nicely. The chorizo was a house made sausage and it was easily one of the best sausages I have ever eaten. It was spicy and the meat was well-ground. There were no hard or crunchy pieces of meat or fat that can completely ruin a sausage. The guacamole was smooth and had the right kick of cilantro and was not overpowered with a soapy flavour. The beans added a nutty, smoky flavour to the dish. I loved that everything was spread on the plate making it more so a platter style of huevos rancheros and you could vary each bite with the provided pita.

I loved my breakfast at George St. Diner and would definitely go back if I was in the area but I wouldn’t make the trek just for its huevos.

After our brunch, we headed over to do some axe throwing for my friend Ashley’s birthday. It was a great afternoon of beer, pulled pork and axes, followed by some homemade butter tarts for the birthday girl!

IMG_299410906137_10153093160222074_7211436091395471900_nHappy munching!

Bar Buca

When you’ve eaten your way through most brunch restaurants in Toronto you get tired of seeing the same thing on every menu. I can make your standard bacon and eggs big breakfast that appears at every restaurant and to be frank with you, I like my eggs better. Now when I go for brunch I am looking for something more; I am looking for something different. This fits the description of Bar Buca.

I first went to Bar Buca back in February for brunch with Cynthia. Bar Buca is sleek and modern, using slick materials like marble, steel and concrete. It very much captures the look of contemporary and upscale Italy. You could easily picture this restaurant juxtaposed against the historic streets in Rome. There is an espresso bar at the front of the restaurant that brews coffee for dine-in and take-out. There is a long, wooden chair rail that wraps around the front of the restaurant. The tables are high bar tables with smooth wooden tops and stool seating. There is a long marble bar with leather stools and overlooks the tiny, open-concept kitchen. Seating is limited and communal, a concept I support. I will gladly take sitting with strangers if it means I can enjoy good food instead of waiting in line.

We were seated at the marble bar, drooling over the fresh foccaccia that was coming out of the oven in a steady stream.

I ordered the Ammazza Fegato.

IMG_3303The Ammazza Fegato with Tuscan offal sausage, farro, cavolo nero, king oyster and a poached farm egg.

This is rich and decadent. The farro is meaty, with a slightly crunchy grit to it. It is swimming in a pool of butter. The king oyster mushrooms are woodsy and fleshy. They add a silky meatiness to the base of this dish. The egg is nested and protected in one of the best sausages I have ever eaten. Offal refers to a combination of organ meats and this combination creates a juicy and evenly flavoured sausage. When I slice into the egg, it oozes all over the sausage and mixes with the butter and farro and creates this thick and creamy sauce.

This is one of the best breakfast I have eaten.

Cynthia ordered the Uova Rossa.

IMG_3301The Uova Rossa with duck egg yolk, bay scallop, crisp potato and scallions.

The duck yolk is thick and creamy. The scallops add a sweet ocean flavour to the dish. They are salty and fresh. The potatoes add a crunchiness and the scallions are freshness.

The highlight of the brunch: we were seating at the bar with a single seat on either side of us. The manager came over and asked us how we enjoyed our breakfast. I assumed that because we are adorable (obviously Cynthia, not me) he was just being polite. He proceeded to ask us if we could move seats and it would be worth our will. He brought over a beautiful, perfectly round bombolone filled with vanilla cream and rolled in cinnamon sugar.

IMG_3692All I have to do to get a free donut is move over one stool? OBVIOUSLY. This is the best donut I have ever eaten. It was still warm from being fried. It is filled with a thick and luscious cream, with the most aromatic vanilla flavour I have had in any dessert. The cinnamon sugar is lightly covering the entire surface of the donut. The donut itself is airy and light.

I only* (coffee is slowly becoming a necessity in my life despite having always made a conscious effort to not be a coffee drinker) drink coffee when I go for brunch. And Italians know coffee. Bar Buca is an amazing place to get your coffee fix. They serve their coffee with a sugar that is a mix of espresso crema and sugar. This is basically crack. It is thick, creamy and the right balance between coffee bite and sugary sweetness.

This donut and that coffee was the reason I wanted to return to Bar Buca with my favourite Italian, GC.

GC ordered the Carbonara Schiacciata or stuffed foccaccia.

IMG_3689The Carbonara Schiacciata with guanciale, farm eggs, crotonese and black pepper.

This sandwich. The foccaccia is light but at the same time dense. It is salty and is subtly piney from the rosemary. The egg is partially broken and spread thinly across the bread. Guanciale is a cured Italian meat made from pork jowl and the use of this meat adds a salty briny flavour to the sandwich, rather than a smoky taste which would be derived from using a meat like prosciutto. The crotonese cheese is salty and nutty, but more subtle and sweet than most Italian sheep cheeses.

I ordered the Coniglio Alla Milanese.

IMG_3690The Coniglio Alla Milanese with rabbit loin, prosciutto, smoked mozzarella and fresh gremolata.

Rabbit is not my favourite meat. I find it too much work for what you get. But this. This is how I can eat rabbit. This is essentially an Italian cordon bleu. The rabbit is thinly sliced and is extremely delicate. The prosciutto is even more thinly sliced, draped over the rabbit like tissue paper. The mozzarella is smoky and creamy, it oozes out over the rabbit with each slice and bite. The gremolata adds a fresh, spring citrus element to the rabbit, lightening the dish. The egg floating on top of the rabbit makes this meal breakfast and not dinner.

I am obviously in love with this restaurant. It is an upscale brunch that is not for the faint of heart. I acknowledge that to many, this is not what brunch is about but this is what I am looking for when I go for brunch. Brunch should not be restricted to just eggs and toast. Brunch is just as much of an opportunity to experiment and push boundaries as any other meal. And Bar Buca does that.

Happy munching!

The Tavern by Trevor

Back when it was bitterly cold in February we went for brunch at The Tavern by Trevor.

Processed with VSCOcam with f2 presetThe Tavern is a contemporary restaurant at Spadina and Queen. There is concrete floors, wooden tables with expansive bench seating and large mirrors making the restaurant seem twice the size it is. We sat near the bar, at a high table with bench seating. As it was a bitterly cold day, we were one of two tables. Apparently not everyone is crazy like me and needs to go for brunch when it is -40 with the windchill.

We ordered coffees and then I ordered the Lobster Benedict.

IMG_3191The Lobster Benedict with double smoked bacon, kale and béarnaise sauce.

This is both a fancy and comforting dish. The lobster brings your standard Benedict up a notch but the use of béarnaise rather than hollandaise gives this dish the rustic, French taste to it. The lobster is buttery and flaky, playing up the butteriness in the béarnaise sauce. The béarnaise is slightly different than hollandaise; it is filled with delicate herb flavours, that taste like a fresh spring day, rather than that hit of lemon.

The kale needed to be cooked slightly longer to give it a bit more tenderness and to remove the acrid, bitter taste. This is why spinach works better on benedicts and breakfast sandwiches: it is naturally tender, sweet and retains a slightly crunch necessary in all sandwiches.

GC ordered the BBLT.IMG_3192The BBLT with Canadian bacon, double smoked bacon, a fried egg, avocado and lemon aioli.

This sandwich is genius. Why limit a BLT to one type of bacon when you can be ridiculous and add two types? It is brunch after all. The sandwich is smoky, fatty, buttery and juicy. The two layers of bacon create a fatty base to the sandwich. The egg is buttery and creamy. The avocado, tomato and arugula add a brightness to the sandwich that on a bitter cold day make you dream of spring. The lemon aioli adds another layer of freshness and tartness.

GC ordered a side of home fries.

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The sage and thyme home fries with red pepper mayo.

The home fries are crispy, sweet and bright with herb flavours. The red pepper mayo adds a bit of spice and is the perfect dipping sauce for these buttery, salty cubes. My criticism is that sandwiches should come with sides and that I shouldn’t have to order them separately.

And of course, if people are ordering side, then I am going to order a side of chorizo.IMG_3194I have a weakness for chorizo. If I see it on a menu, on it’s own or in a dish, I am that much more likely to order it. It is the perfect side to order with any brunch menu, especially after something light like the lobster Benedict. The chorizo added a spicy punch that my brunch was missing that morning. I loved that the chorizo was topped with fresh cut green onions. The onions add a little crunch and pepperiness.

I enjoyed my brunch at The Tavern. It is slightly upscale without being fussy or pretentious. The menu is full of classic brunch items with new twists that are not too difficult to wrap your hear around. Is it my favourite in the city? No. Will I go back? Probably not but I would recommend it.

Happy munching!

Mata Petisco Bar

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.

Processed with VSCOcam with g3 presetMata 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.

FullSizeRenderCroquettes 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.IMG_3490The 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.IMG_3492The 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.

Me & Mine

In the early days of Fall 2014, we visited Me & Mine for brunch. Me & Mine is a cute, small restaurant on College Street West. The interior is very simple and modern, with touches of mid-century modern art. There is plenty of natural light and the light wood of the tables and floors creates a warm and inviting atmosphere. We were seated at a small table at the back of the restaurant near the bar. Coffees and food were served on vintage camping dishes – another rustic, comfortable touch.

I ordered the Brussels Sprouts & Vintage Cheddar Pie.

IMG_1586The Brussels Sprouts & Vintage Cheddar Pie with pickled beet and sage salad.

The pie was fantastic. I love when brunch is actually a combination of breakfast and lunch foods. The crust was flaky, buttery and light. The filling was creamy and cheesy. The Brussels sprouts were roasted nicely – caramelized and slightly crispy on the outside and moist and juicy on the inside. This pie tasted like a Thanksgiving side dish at breakfast time.

As it was brunch it was necessary to order a poached egg on the side. Although the egg was poached nicely it was an awkward side to have ordered – I regretted this decision even though it only cost $2. The whole purpose of eating a poached egg is to have it explode over toast or eggs Benedict and sop up all the delicious lusciousness into your mouth. Not to have your yolk spill into your salad.

I have said it before and I will say it again: salad is not a side for brunch. This time it at least was a logical side, as having home fries accompany a pie would be a ridiculous carb-indulgence.

GC ordered The Breakfast.The Breakfast with house cured pork belly, pork sausage link two poached eggs, toast and compound butter, roasted potatoes and salad.

This is your standard big-breakfast on another level. All bacon should be house cured pork belly and all breakfast sausages should be this thick, meaty and juicy. If you are looking for something a little different in your brunch, but not too different or unconventional, check out Me & Mine.

My only criticism: while we were settling up our bill they asked if we wanted to take dessert to go. Of course we were tempted. The desserts available were peanut butter cookies (obviously not) and butter tarts. I asked if the butter tarts had nuts and I was told no so we ordered 2 to go. We get home and GC goes for the first bite and of course, there was walnuts in my butter tarts. This is incredibly irresponsible. Obviously, if you have a severe allergy, you should never take any chances and probably never even risk eating out but I also operate under the impression that restaurants are responsible and employee somewhat competent employees. WRONG. That’s ok. I’ll stick with the pies and breakfasts, GC said they were better anyway.

Happy munching!

The Bristol

When we visited The Bristol Yard in May we were actually in a frenzy. It was a restaurant that was serving traditional British breakfast but it was closing. We knew we had to visit it before it was gone forever. However, the restaurant did not close; it simply moved further south which when you live in North York it might as well have closed forever. A few weeks ago we made the trek to Queen and Dovercourt to check out the new restaurant, simply named The Bristol.

It has much more of a British pub-circa World War II vibe to it with tufted booths, checkered floors and Union Jack bunting. I want to drink pints of warm beer with soldiers and cryptologist in this pub. My only complaint with the décor is that the tufted booths are slightly too low for sitting comfortably and eating at the tables. Even as two tall people, me and GC found this awkward and uncomfortable.

A note to soccer hooligans: although this seems like an excellent place to watch a match, it is not that kind of crowd. It is a crowd who want to enjoy a British breakfast without having to deal with British things. The day we went Liverpool was playing and there was a man in a jersey wanting to watch the game. He asked for the volume on the television to be turned on but also to a very high volume. He then proceeded to ignore his girlfriend/wife and her whole family to watch the game. Dude. I get it. You are into the team and would rather be watching with them instead of spending time with your in-laws but you agreed to go to brunch on match day. And really, if you were an actual fan you would know to watch the game at Scallywags with other Liverpool fans.

GC ordered the Full Monty.

IMG_2747IMG_2746aTwo eggs with two rashers or smoked bacon, one large house made sausage, black pudding, sautéed mushrooms, house made baked beans and served with grilled tomato, home fries and toast.

If you husband is willing to try black pudding because you are really into food, that’s love.

I ordered Rajcoe’s Chicken & Waffles.

IMG_2748The Rajcoe’s Chicken & Waffles with crispy fried tandoori chicken in onion bhaji batter served on a light savoury waffle made with chickpea flour, roasted cumin, coriander and fresh green chiles and served with a sweet and tangy mango, tamarind and coconut maple syrup.

This is the most interesting version of fried chicken and waffles I have ever had. The waffle was spicy and warm, but very dry. This can be attributed to the chickpea flour. It wasn’t necessary to use the chickpea flour because this flavour did not come through the waffle. Rice flour or potato flour would have created the same texture and flavour but slight more moist.

The chicken was spicy! But in a subtle way that slowly built while you ate it. It was a very boney piece of chicken which wasn’t easy to maneuver on the plate. I wasn’t into the maple syrup. It wasn’t sweet or thick like syrup. It was thin, with a hint of spice. With it’s texture and flavour I wanted it to be hot but it wasn’t. It was an odd topping.

The fried chicken and waffles were interesting, but not great. I would not order them again but I would go to The Bristol again and again. And you should too.

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!

Hey! Restaurant

At the end of July (oh.my.god) I went to Hey! Restaurant with Theresa and GC. Hey! is a cozy, rustic restaurant in Ronscevalles with a farmhouse kitchen vibe to it. It has that annoying trait that Hey! Meatball also has where you order at the counter and then you sit. I’m not into that. I am not at McDonald’s or a high school cafeteria, please take my order at my table. We sat at the back of the restaurant overlooking the kitchen which in the July heat was a terrible idea but I love watching other people cook.

I ordered the Peter Peameal with peameal, lettuce, tomato jam and a fried egg with balsamic mustard on bread.

GC ordered the Sammy Sausage.

IMG_1078The Sammy Sausage with scrambled eggs, sausage, onion and aioli on a bun.

The sandwiches were good but not my favourite. The buns were slightly too firm making it difficult to bite into and get a proper mouthful of sandwich. There was not enough inside the sandwich for how much bread there was. The condiments were good which is not surprising. When you walk into the restaurant there are shelves upon shelves of pickled things which make tasty sandwich toppings.

The sides were underwhelming and in limited quantity.

Theresa ordered the pancakes.

IMG_1081The pancakes with whipped cream, maple syrup and fruit compote.

Theresa said these pancakes were good. They did not fall victim to the misfortune that most big pancakes fall to of being undercooked in the middle. They were fluffy and cooked throughout. The fruit compote was the perfect balance of sweet and tart, the perfect pancake topping.

Hey! specializes in sandwiches and I was less than impressed with their offerings. As The Ace and Cafe Polonez are close to this restuarant I don’t think I will be eating there again any time soon.

Happy munching!