Patience pays when you’re ordering from Stack. The first time we used Uber, we thought there was a mistake when the quoted delivery time was an hour and a half out. “Surely, this was a case of the restaurant giving themselves a significant safety net and the meal will arrive in no time?” we thought. Nope, it took almost the full 1.5 hours, but then, things aren’t rushed at Stack. After all, their meaty creations spend up to 14 hours in the smoker before it’s ready for a bite, what’s another hour?

The restaurant isn’t about short cuts. Even the patty of the Smokehouse burger ($13.99) is ground freshly on site, which allows them to cook it to medium well so that by the time it’s delivered it’s not overcooked. A non-frozen patty tastes different, the brisket and chuck creation already so flavourful and rich that it’s more than enough on its own. But the Smokehouse is then topped with zesty Carolina BBQ pulled pork and crispy onions. It’s burger that’s made for someone who is HUNGRY.

After having so many toppings, Stack goes light on the spicy ranch so the meaty flavours of the beef patty and pulled pork is the main draw. So, if you’re someone who likes it really saucy, you’ll want to order more condiments to augment the sandwich.

The burgers are served “a la carte” so sides need to be added. The fresh cut fries ($3.99) are large enough to easily satisfy two people. Just some hearty freshly cut potatoes simply seasoned with sea salt.

To describe the ribs & brisket ($31.35) as a “plate” is misleading as it’s actually a platter that feeds two people (maybe even two adults and a child). A half rack of ribs and three slices of brisket goes a long way when it’s so richly flavoured thanks to the many hours in the smoker. And Stack’s meat is much leaner, so while it may not be as juicy as other places, the still tender meat makes for a densely protein packed piece. So much so that three ribs and a thick slice of brisket was all I could handle.

Of course, I also filled up on all the fixings. A lovely jalapeno laced corn bread that starts to soak up the pan juices creating a creamy savoury cake. There were so many fries that we wondered why we even bother with getting another order of it for the burger. And an ample serving of baked beans that’s thick and hearty, but too sweet for our tastes.

Truthfully, some of their sides aren’t the greatest: the apple coleslaw served in the Wednesday wing feast ($32.97) is drenched in a sugary mayonnaise. Consequently, they were also items arriving in a non-environmentally friendly container, so if you’re in the mood to be sustainable, skip the sugary beans and coleslaw.

Don’t let that deter you from getting the wing feast as the smoked chicken wings are tasty. Bite into one and you’ll see smell, taste, and see the lovely smoke ring. I was also surprised by how crispy they were and not oily at all. It’s still a mystery to us … are the wings deep fried or just baked until crispy?

The wings are coated with a lovely earthy rub but not too salty, which makes them perfect for dipping into one of the sauces - my favourite is the creamy garlic dill aioli, but the warm barbeque sauce is good as well. If Buffalo sauce is your thing, Stack’s zesty buttery concoction is a solid choice.

As winter starts to descend on Toronto our barbeque begins its hibernation. Thankfully, Stack’s indoor smokers are still going strong so there’s plenty of feasts and plates to come.  

We all know that COVID has hit restaurants badly. If you’re a newly opened restaurant or one beginning during the pandemic, it’s even worse. O&B’s latest addition, Babel, is unfortunately one of these restaurants that has been affected since operations only began in late 2019, when COVID was a mere whisper.

Their Mediterranean inspired menu relies on the 12-foot open concept hearth, where fires are ablaze and the force for cooking their dishes. It’s a shame, as from our patio vantage point, we couldn’t see it. Babel did try to make up for it by putting two blazing torches on the patio. They are beautiful, adding much needed light to the dark parking lot and an element of ambiance, but they’re more for décor as they don’t release much heat for warming.

Yet, their staff did everything they could to make us feel comfortable and welcomed. First, moving the table from the patio and onto the walkway beside the restaurant to give us more light and blocking some of the wind. The “heating lamp” was pushed as closely as possible; a second one later added until the other reservation for the night arrived. A fuel warmer, something you’d normally use under chafing dishes, was brought out to warm our hands. Pots of boiling water were substituted to the ice variety to warm us from the inside. They really tried to go above and beyond, which certainly helped as despite the frigid temperatures we stayed for two hours and didn’t want the evening to end.

With the dishes made with fire being marketed as a specialty to the restaurant, we had to try a couple. The smoked charred eggplant ($13) is a beautiful plate: the eggplant smeared into a thin layer and topped with pistachios, pomegranate, and edible flowers; drizzles of tahini and date molasses giving it tons of flavour with each bite. While more interesting than the typical dips, the delicate creamy eggplant does get covered with all the other ingredients, so if you really want the flavours of the vegetable, perhaps try the stuffed eggplant instead.

The beef tenderloin kebab ($30) arrives more done than we hoped – closer to medium well compared to the medium rareness described – but likely due to the hot metal cooking skewer being left in the kebab to help retain the heat longer. No harm done as being a tenderloin cut, the beef remained tender anyways. With the beef sitting on the pilaf, the rice becomes well seasoned with the juices soaking into the grains.

Both fire-cooked dishes were good, but so were the deep-fried falafels ($9), a green harissa mixed into the batter giving it lovely green hue and more flavour. Crispy outside and fluffy on the inside this is exactly what falafels should taste like.

They go nicely with the fattoush meets Caesar ($14), a salad that’s exactly as described: take charred romaine and drizzle it with a light Ceasar dressing and some of the ingredients typically found on the salad (parmigiano and filets of anchovies) and augment with other things found in fattoush – cucumbers, tomato, onions, and of course, crunchy pita bits. While it didn’t look overly exciting, it ended up being a decent salad.

We would have liked to see more chicken and less chickpeas in the shawarma ($17), a strange addition making the hand-held even messier to eat. After having shawarma in Dubai, I realize they are best kept simple: tons of chicken, a little bit of lettuce and pickles for crunch, and just enough garlic sauce and tahini for flavour but not to soak the bread. Babel’s probably looks better but is cumbersome to eat, especially when it’s served in a halved pita rather than in a chewy wrap. I’d also reduce the seasoning on the fries, as they were salty even for a person who likes things flavourful.

Truth be told, some of my favourite dishes of the night doesn’t even sound Mediterranean. The Babel wings ($17) was a perfect patio eat, the sole dish that arrived and stayed piping hot. We literally could see the steam being emitted from the wings as we bit into them. And the dry spice rub coating the skin was fantastic – slightly sweet but also bursting with other flavours like sumac enhanced with earthier tones.

The chef had to substitute tagliatelle in the spaghetti aglio e olio ($23), which was fine by me and perhaps worked even better to capture all the oil-based sauce. This was dish that gets cold quickly, but even warm was delicious, the pasta done nicely and just flavourful enough without being overly garlicky. The shrimp were also cooked perfectly and there was plenty of it with the pasta.

Can I have a knafeh ($10) to end? Of course! A thin layer of cheese sat on the bottom, enough to have the toasted crispy vermicelli stick to it with hazelnut and pistachio pieces sprinkled on top. There was just enough cinnamon syrup for sweetness but not to soak into the dessert. It’s one of the lighter renditions of the dish I’ve had. Normally, a small wedge of the dessert is all I can stomach; at Babel, I probably could have eaten it entirely.

Maybe it has something to do with eating outside in the cold, our bodies are burning so many calories just to keep us warm through the ordeal. At least that’s what I tell myself – dining in the cold will help work off all the fried food and carbs I just ingested (those who understand science and nutrition, don’t bother correcting me). Plus, the experience made me feel like a real Canadian. I may not ski, but I can eat in the cold. 

My husband’s officially another year older, and the occasion also marks our annual dinner from Choice of the Orient (COTO).

Sadly, his favourite dish, the Peking chicken ($13.95), was the worst of the meal. It’s an item  that doesn’t travel well, not because it becomes soggy – typically, it’s not crispy anyways, since it’s slathered in a thick sweet sauce – but rather because it’s made from lean chicken breast that’s cut into thick chunks, which after being sealed in a hot container for half an hour becomes SO overdone. My suggestion to COTO is consider cutting these thinner so that even overcooked they’re not quite as tough.

Not being a fan of things like lemon chicken, the orange beef ($13.50) had the same repulsive citrusy meat taste I detest. Nonetheless, I tried a piece and once the fruity flavour subsided, the spicy savoury sauce that was left behind was actually quite tasty.

Give me the beef with Chinese broccoli ($13.50) any day! Wok tossed with some oyster sauce, the dish doesn’t taste like it’s mixed with dish soap and there’s so much of the tender gai lan crammed into the container.

Unlike chow mein, the noodles in the mixed vegetables lo mein ($11.95) are left soft, which you would think is better for delivery. Except, it gets so soft that the dish has no texture at all. Thankfully, we had gotten an order of moo shu pork and the leftover filling went perfectly with the noodles, adding crunch and extra flavours that the lo mein was lacking.

COTO provides four large pancakes with their moo shu pork ($11.95) - you can really stuff these to the brim. Nonetheless, there was plenty of the wok hay laced filling leftover, a delicious addition to other dishes like the lo mein and fried rice.

Despite the chicken fried rice ($8.50) being such a rich hue, the soy taste was rather weak. On its own the dish is too bland, but considering it’s generally eaten in lieu of steamed rice, I can see why it’s left neutral so that it doesn’t become too salty once you add saucy dishes on top.

Choice of the Orient has been a mainstay in Richmond Hill since the late 1980s and the go-to place for my better half’s friends and family when they wanted Chinese food. While it’s not my top choice, I’ve got to give COTO credit, there’s not that many places that have garnered customer loyalty like them. And given the amount of business they had on a weeknight, they’re still going strong.

I’m skeptical about restaurants with an extensive menu of varied cuisine. With no focus, how well can chefs actually prepare dishes? Riz is one of these places. The menu encompasses cuisine from so many east Asian countries, that dishes are either decent or a complete flop. Other restauranteurs would likely trim the subpar items from their menu. At Riz they have a permanent home, so ordering is like playing a mild game of Russian roulette.

Having dined-in at the restaurant and ordered take-out a couple of times pre-COVID, something seemed off about the October delivery we had. Maybe we lost at the game of roulette, but the ratio of dishes that disappoint to appease was at an all time high. Could it be that one of the chefs, pivotal to making the dishes decent, was let go?

The Szechuan crispy beef ($19) was the sole dish that continues to impress and truly one of the better renditions I’ve tasted. Thin sticks of beef are just barely coated and deep fried to give the protein a delicate shell and cooked to the point the beef is chewy and not hard. Their sweet and salty sauce is much thinner than ones found elsewhere, still full of flavour but doesn’t saturate the beef to the point it’s too sticky and candy like. Indeed, it tastes even better at the restaurant, but for delivery was delicious.

If you’re in the mood for a “healthier” complete meal, the drunken garlic shrimp ($29) is not overly oily and arrives with a cup of nutty wild rice. Yet, it lacked that fragrant aroma and taste of Chinese rice wine you’d expect, and despite it looking like there was plenty of garlic and shallots sprinkled throughout the shrimp, these aromatic flavours weren’t prevalent either. If simple stir-fried shrimp is what you’re looking for, this isn’t bad. But, for being labelled a “signature dish” and called “drunken garlic” it really needs more oomph.

Like others, the crispy noodles are separated from the sauce for the vegetable and tofu chow mein ($18). While the sauce is a nice consistency and flavourful, there’s so much of it and not much else: several scant broccoli florets, sliced carrots, squares of cabbage leaves, and small tofu pieces - that’s about it. Missing were traditional Chinese ingredients like bok choy, bamboo shoots, baby corn ... things that would make this much heartier.

But truly anything is better than the chicken young chow fried rice ($19). Seriously, was this actually made by someone who had any cooking experience? If you took steamed rice and mixed in boiled chicken and vegetables, then sprinkled finely chopped scrambled egg over everything you’d get Riz’s fried rice. There was absolutely no flavour and no wok hay. I had to scoop crispy beef over it to add any flavour and ended up stir frying the ample leftovers with more eggs and other ingredients the following day to make it edible.

The wrapper on the shrimp dumpling or har gow ($9) was sticky and something leads me to believe these were frozen, but I understand… Riz isn’t known for dim sum and therefore likely not making these fresh daily. For a dinner delivery, they weren’t terrible.

Yet, what threw me off was the black square of who-knows-what stuck onto a dumpling as soon as I opened the package. How much time could it possibly take someone packing the dish to remove the debris? Is a dirty dumpling really the thing you want customers to see?

For everyone’s sake, I surely hope the delivery was just an off night. Because one thing that’s great about Riz’s expansive menu is their commitment to serving those with ingredient intolerances: not many Chinese restaurants offer a gluten-free menu safe for a celiac person and also have a number of vegetarian options that can be made vegan. Unfortunately, these customers will also never get to taste their crispy beef, the one thing we would ever re-order for. 

For some people, the fall is signified by breaking out the boots and scarves; or for the youth, going back to school. In my books, it’s the return of bowls of steaming noodles and broth. My internal clock, which happens to be my stomach, yearns for it as soon as September hits. So, it wasn’t surprising to my husband when I announced that pizza was out, and pho was in.

Having followed Toronto Pho on Instagram for the better part of the year, they were the first company I called. Turns out they retired their own delivery service and now goes through Uber and Door Dash, so a quick zap of the app and my bowl of noods was on the way.

A deep-fried spring roll ($5.75 for two) goes with pho like cookies with milk. Sadly, Toronto Pho’s roll incorporates way too much taro, turning the filling into a crumbly bland mush. It didn’t help that the salt was non-existent, so all the flavours came from the sweet thin dipping sauce. Seriously, the frozen ones from the supermarket are better.

I’d go with the grilled rolls instead, our chicken version ($6.95 for two) was absolutely delicious, a bundle of vermicelli with bean sprouts and mint leaves, wrapped in lettuce, and then layered with grilled chicken and wrapped in a chewy rice sheet. The double roll helped keep the noodles soft while adding an extra crunch after getting through the soft rice wrapper. Meanwhile, the marinated grilled chicken had enough flavour but was further augmented by the savoury peanut sauce on the side.

The starters helped keep me satisfied while I heated up the broth in a pot and zapped the noodles in the microwave. Taking the five minutes to do this really helps enhance the experience. After all, I’m craving a steaming hot bowl of noodles… not lukewarm broth with clumped pho.

Toronto Pho’s broth packs a strong punch of spices (star anise and cinnamon?) and is seasoned well without becoming overwhelming. While Pho is never overly heavy, Toronto Pho’s soup feels extra “clear”, almost like a consommé than bone broth. It’s delicious, just not necessarily hearty.

The noodles remained chewy having been separated from the soup and there were plenty of toppings included with the bowl – the typical bean sprouts, Thai basil, and lime, but also a long leafy lettuce type vegetable and onions as well. Yum! I love the mix of herbs with pho.

They also didn’t skimp on the beef, there was plenty of it and soft tendon ($12.50) in my bowl. My only complaint was there was a thick end slice of the meat left with everything. Have you ever tried chewing through a cheap cut of lean beef that’s been sitting in transit for a while? Thank god I have the jaws of life.

I do have to give credit to Toronto Pho for using paper containers for their noodles and broth (sadly not the rolls, which is strange as there are plenty of small paper box options) and helping the environment.  While the experience wasn’t stellar, it nonetheless satisfied my “it’s-becoming-fall” stomach, and there will be plenty of grilled rolls and noodles in my future.

After having mediocre sushi in the spring and not seeing many better options on Uber, I bit the bullet and went to Shinobu for takeout. A delicious gem in the Yonge Lawrence neighbourhood, it’s a restaurant my husband and I frequented bi-monthly, pre-COVID. We agreed to suppress our expectations - takeout wouldn’t be the same as dining in the small intimate establishment – but we were craving fresh fish and expertly prepared sushi, only Shinobu would satisfy.   

To get the stuffed lotus root ($9.50) or not? These deep-fried pieces of earthy lotus root sandwiching a savoury pork paste are heavenly straight from the fryer. But would they be nearly as good after sitting in a box for 15 minutes? While the crunchiness was stunted, the texture was still there, and the starter was just as juicy as having at the restaurant. So much so, that I forgot to take a picture before we dove in… you’ll just have to trust me on this one.

Similarly, the tempura in the double shrimp cannon roll ($13.50) held up very well and the lettuce didn’t wilt terribly while sitting covered. The maki still delivered that lovely bomb of flavours and textures (is that why it’s called a cannon roll?), no regular dynamite roll can compare.

A safe choice is the spicy tuna roll ($8.50), which resembles what we’d have at the restaurant. And unlike our previous delivery experience from Kibo Sushi House, there wasn’t a crumb of tempura batter. At Shinobu, their spicy tuna roll actually incorporates fish… what a novel thought.

The one dish that wasn’t as impressive was the pressed salmon sushi ($17.50). The kewpie and jalapeno paste (?) topping the fish was just too much; perhaps it really sinks into the salmon on the ride home. Luckily, it’s an easy problem to solve – we remove half of it – and we continued our merry way.

Having a hankering for fresh fish but not wanting sashimi, we ordered the seafood donburi ($24). It was exactly what we needed incorporating so many different slices of fish, octopus, eel, two thick pieces of tamago (egg omelette) and even a spoon of spicy salmon.  If you need a variety, donburi bowls are the way to go! Why did it take me so long to try one of these?

If anyone ever finds a good sushi place that delivers to the North York/Midtown area let me know. Until then, I’ll have to be my own driver and will continue to head back to Shinobu for our sushi fix.