Trust me, your pho will taste a whole lot better if you take the time to re-heat the broth in a pot and add the noodles to the boiling broth to loosen everything before eating.

I learned this the hard way when getting Angus Pho House delivered to my place. Finding everything felt hot, I merely took the broth and added it to the Angus rare beef rice noodle soup ($9.95 for small) and tucked in. The noodles stuck together in a clump and the broth went from hot to lukewarm in no time. This is not how pho should be enjoyed.

A nuke in the microwave improved things a bit, yet it still wasn’t the same. Since we received such a large portion of noodles (with the small being so big, how can anyone get through a large?), I had enough for another meal the next day. After reheating the soup in a pot and adding the noodles (microwaved first) for a quick swirl, everything was so much more enjoyable.

Strangely, Angus Pho puts the rare beef into the hot broth instead of laying it onto the noodles when delivering. What arrives are very well-done pieces of lean meat. In the future, an order of plain pho noodles with a grilled protein seems like a better choice. If you really want shaved beef, I suggest opting for a brisket instead, which has a bit of fat to keep it moist.

The soup to noodle ratio is also off, there seems to be more noodles than when you dine in but only 70% of the broth so you can’t really drink big spoonful’s of the hearty savoury bone broth. Indeed, by the next day, there was only about a cup of soup left, I had to dilute it and add salt to stretch enough for another meal. Not a drop was wasted.

Surprisingly, the Vietnamese style spring rolls ($6.95) didn’t suffer through the delivery process. They were crispy and delicious, just a tad cooler than the scalding hot rolls you’d find at the restaurant. Angus’ moist fluffy filling of yellow beans and pork is so delicious. Unless you’re vegetarian or going gluten-free, these are a must add-on.

While Angus Pho provides a sizeable bag of bean sprouts and Thai basil, my body was craving vegetables so an order of Chinese greens with oyster sauce ($6.95) was necessary. The menu describes these as being stir-fried but it’s actually plain boiled gai lan. Luckily, we also ordered stir-fried Chinese greens with garlic sauce ($11.95) and since these were fairly salty and saucy, we could add the plain gai lan into the dish to calm everything down.  

On walks around the neighbourhood, we’ve seen The Copper Chimney on many occasions. It’s an Indian restaurant I vaguely recall reading about in the Toronto Star, when Amy Pataki noted it’s an above average choice in Toronto.

“One day we’ll try it.” I’ve always thought, and that one day finally came following a dinner elsewhere in the neighbourhood. As we were walking towards the patio of that restaurant, the air was filled with the most heavenly aroma of spices. We remembered that intoxicating smell and ordered delivery the very next day.

Fried appetizers like the mixed vegetable pakora ($5.50) are terrible for delivery. Pakoras I’ve had in the past have been fluffy fritters studded with shredded vegetables, crispy on the outside and soft on the inside. Copper Chimney’s are dry like food court falafel that have been left on the warmer all day. It’s such a shame, as I can see the large pieces of onions and carrots in the batter. It’s just so overdone (or perhaps fried during lunch and merely re-heated for dinner) that I had to wash it down with a drink.

To lower food waste, I salvaged the pakoras for brunch. Similar to making pot stickers, I put a cold pakora into a heated frying pan with some oil and water. Place a lid on it to allow the water to steam into the pakora and when the patty gets hot, remove the lid allowing the remaining water to evaporate and a crust to develop on the pakora again.

While it’s still a little dry, the finished patty is a lot better than before. In fact, I could decipher other vegetables used in the recipe: cauliflower, eggplant, and bits of a root vegetable. The individual spices also shine through more. If only the pakoras were fluffier and less cooked, I could see these being amazing.

Another overcooked dish was the lucknowi reshmi kebab ($14). Maybe tandoori is something that must be eaten at the restaurant, as Pataki’s review mentioned it being moist and delicious. What arrived at our house was covered in a tasty spice mixture (like a slightly spicy saffron), but so dry that it’s like eating cubes of chicken breast that has been reheated in a microwave and then cooled down again. Another gulp of drink to get this down.

The best part of the dish was the creamed coriander and mint chutney dipping sauce. It’s such a great refreshing bright yoghurt sauce that I tried it with everything in the meal. If you don’t get the kebab, it’s even worth ordering the condiment solely to put on other items.

Finally, the meal improved when I turned my attention to the saag paneer ($12), the spinach and onion puree so fresh and vibrant tasting, unlike so many other places where it’s rendered to a dark mush. Large cubes of soft Indian cheese are mixed throughout, these were thankfully left neutral and remained moist.

The saag goes wonderfully with basmati rice ($4) or garlic naan ($3.50), both sides arrive in huge portions (the naan two times larger than ones found in other restaurants). I just wished we ordered more curries to go with the grains.

Instead, I had to try their shrimp biryani ($17) and wasn’t disappointed. Despite it looking like another order of basmati when we opened the lid, get through the first layer and you’re greeted with a lovely fragrant rice that’s filled with flavours and a kick of heat that had me reaching for the raita. Here the shrimp were cooked nicely, still plump and tender despite trying this dish last.

In the end, I debated what mark to give The Copper Chimney as how well the dishes were prepared is so drastically different. If I had skipped the pakora and kebab and stuck with saucy curries, the experience would have been much better.

During this time where some restaurants are solely relying on takeout and delivery, I suggest trimming down menus to only include dishes that travel well. Not only will it simplify operations, but also ensures what makes it into a customer’s home are quality items you want associated with your restaurant. Stale pakoras and chicken jerky? Probably not something The Copper Chimney wants on their menu.

Since restaurants have been gradually opening for stage two and three in Toronto, I’ve gotten into conversations with friends and loved ones about why even dine in a restaurant, they all offer take out and some deliver. Isn’t it just convenient, not to mention safer, to just continue eating their food at home?

At first, I gave the easy answers: the food tastes so much better fresh (boy does it) and I’m already wracked with guilt about all the takeout containers I’ve used, anything to go back to less plastic waste (although, I know, even dining in means more waste lately from the one-use menus and the number of wipes discarded). But then I realized, it’s also about the connection you feel with the food.

It really came out when I settled in to try to write this post about my delivery experience with Cucina Di Paisano… yes, I can talk about the food and how it tastes, but other than that I felt very little connection to the restaurant itself. There were no past dining experiences I could re-collect and no feeling of nostalgia towards the dishes themselves.

So, to me, all I can describe is how their Caesar salad ($12 for large size) used way too much dressing, so much so that if I actually had romaine lettuce on hand I could have augment the salad by another 50% without skimping on flavour. And that despite the relatively higher price point for the salad, it was a bare bones interpretation of the dish: lettuce, sauce, a few croutons, and powdered parmesan instead of shavings.

On other dishes, they don’t skimp on the cheese, such as the garlic bread ($8), a hefty portion with six thick baguettes covered with ample amount of the dairy. Although, I would have traded some of the mozzarella for garlic as it just tasted like bread with butter and cheese.

While I didn’t taste their eggplant parmigano ($18), it’s another dish encapsulated with mozzarella and is made to feed two given you’re provided with so many pieces of eggplant, a side of penne big enough to feed a child, and an equal amount of vegetables. Paisano knew that cheese is the way to my husband’s heart (emotionally and literally) as he loved the dish.

Since the meal was being delivered, I moderated my expectations for the grilled salmon ($23) and knew it wouldn’t be a lovely pink doneness in the centre. Indeed, it was cooked through-and-through but still fairly moist, especially on the thinner end where there’s more fat in the meat. The simple lemon, basil, and olive oil was just enough to flavour the fish and compared to everything else the dish was a more manageable serving with crunchy vegetables (broccoli, peppers, and carrots) and the roasted potatoes that arrived overdone but nonetheless flavourful and creamy.

I guess it would be remiss of me not to mention that if you’re doing takeout, they have four great 2-for-1 options that are an economical choice. If it’s anything like their eggplant parmiagno, you may have enough food for a family of four. I wish I could do Cucina Di Paisano greater justice with this post, but try as I might, it’s difficult when there’s no connection to draw upon.

My husband had apprehensions about eating on a patio when Toronto’s stage two plans were announced. It wasn’t until a few weeks later that we finally made our way to Parcheggio – after I promised we could ditch the reservation and leave if the table set-up seemed unsafe.

Thankfully, it never came to that; the tables were more than amply spread out and the extra safety measures immediately set us at ease. Of course, every staff member was donning a mask and they disinfected tables and chairs in between sittings. This was further augmented with a host of other tactics:

• Menus were printed for single use or you could bring it one step further and scan the QR code to display on your phone.
• Our table had an extra on the side where our server placed a tray with our drinks, water (in a bottle), and cups to serve ourselves. This table was also where we should put things we wanted taken away, so they could be removed without them reaching over our food.
• All cutlery was tightly wrapped in napkins to keep them sanitary until ready for use.
• Guests had to wear masks to enter the building to use the bathroom, a rule that was tightly enforced.

While choosing a restaurant, I sensed Parcheggio would be safe. After all, it’s owned by O&B, a chain with such a longstanding reputation that they wouldn’t risk tarnishing it with packed tables and sloppy service. The restaurant is also located in a structure detached from the rest of Bayview Village to keep the foot traffic around the patio minimal. If you’re also faced with a hesitant diner, this is the place to bring them.

Another attractive aspect to Parcheggio is their patio menu also includes items from their adjoining sister restaurant, Beauty Barbeque Smokehouse. Italian and Southern food in one? Sign me up!

We started on the Beauty side, with the Southern fried shrimp ($24 for 1lb). It’s exactly what fried shrimp should be: clean sizeable prawns that are lightly dusted in cornmeal flour and fried until they’re just cooked through. Boy are they good, and the “white sauce” accompanying it – like a less tangy ranch – was the perfect pairing.

In hindsight, we miscalculated the order size and would have been more than satisfied with half a pound… I couldn’t even count how many came on the plate. Luckily, they taste equally delicious re-heated in the toaster oven the next day.

From the Parcheggio side came the chicken parmigiana ($24). The chicken was breaded in the same light cornmeal flour and topped with a lovely tomato sauce and mozzarella. It’s one of the better chicken parmigiana I’ve had, using just enough of each ingredient to blend into a harmonious flavour. Plus, the addition of roasted cherry tomatoes is genius, a burst of freshness to lighten the dish. Even the side of spaghetti pomodoro was delicious, made from chewy fresh pasta tossed in a thick marinara and basil.

The only faux pas was how the chicken was served: the two thinner slices on the bottom, sandwiched between a warm plate and the hot thicker slice on top. It meant the first portion was juicy and absolute perfection while the other two seemingly drier after such a great start. To be fair, I had to pack the other two to go, so they likely would have dried out from re-heating anyways.

Having snuck a bite of my husband’s smoked brisket burger ($19), I had to have another taste. The combination of a perfectly seasoned smashed beef patty topped with a slice of smoked brisket is a brilliant blend. The fixings are kept simple – a thick slice of juicy beefsteak tomato, shredded lettuce, and caramelized onions that almost resembles a chunky chutney – all on a soft potato bun that disintegrated halfway through the burger. It could have easily become too salty, too saucy, or steeped in oil, but Beauty kept it balanced and smartly left off cheese.

The burger is served with either fries or tater tots – yes, you heard right, tots! Those delicious nuggets of miniaturized hash browns. We ended up getting both as they noticed the side was wrong while bringing it out and was already firing up the right side, which arrived minutes later.

By this point, I was in a delirious carb heaven. While the shoestring fries were a bit salty, they were nonetheless cooked well … crispy with a bit of creaminess in the centre. The tots were crunchy, hot, and fresh. As delicious as they were, I must admit it’d be too heavy with the burger, so the substituted fries were likely the better choice. Instead, the tots came home with us and was a great addition to breakfast.

A common thread to the meal, aside from all the dishes being scrumptious, is that the portions are BIG (almost every table was asking for a takeout container). Thankfully, Parcheggio also invests in biodegradable paper containers carried out in a paper bag. A big nod of appreciation from me, on behalf of our environment!

It was a great dinner (and breakfast and lunch to follow). Such a success, that my husband’s already asking when we can return. Apprehensions I’ll be damned.  

After ordering delivery so many times, you learn that you need to heat it up. Unless you easily burn your tongue or like mildly hot food, a quick nuke in the microwave improves the meal by miles releasing aromas and returning the dish closer to its original state.

I wasn’t going to order from Allwyn’s Bakery and not try their famous stuffed sandwich ($7.50). Admittedly, I may have re-heated it a bit too long at 30 seconds or should have thought to remove the coleslaw and re-stuff the bun, as something about warm coleslaw tastes odd.

Who cares, as this sandwich is really good. When you take thick pieces of juicy jerk chicken and crunchy coleslaw and put it into a beef patty that’s sandwiched between a soft fluffy coco bread it makes a tasty combination. With the spicy beef patty, the sandwich has a tingly heat, but since there’s so much coleslaw everything is tempered and the sauces meld into flavourful bites. Just grab a large napkin as this baby is messy to eat.

The oxtail ($11.85 for the small) has such a nice rich flavour, the spices seeping into the meat. Which made the rice and peas such a disappointment when you’re met with a mouth full of a colourful but tasteless carbs. Where is the lovely gravy? Did someone forget to spoon some on before closing the lid? The gravy is why I order oxtail! Note to self: ask for extra gravy next time, for now add some salt and call it a day.

Allwyn’s redeemed themself with the jerk chicken wings ($7.85 for ½ lb) a flavour bomb that’s only available during the weekend. Perhaps a touch overdone, they were nonetheless well marinated with seasoning infused throughout the wing. I could seriously eat a whole pound of these if I had a glass of milk by my side.

Having Allwyn’s in the comfort of your own home is the way to go. You got to get handsy with the stuffed sandwich and jerk wings, creating a sticky but flavourful mess. 

Having gone to my fair share of Cantonese-Chinese restaurants in the GTA, I find the clientele tends to be fairly homogenous – either comprised of 90% Chinese patrons or in the case of the “chop suey” establishments lacking anyone of Chinese representation (my husband’s nostalgia for Choice of the Orient means I’m usually the only Chinese customer when we visit). 

Perfect Chinese Restaurant is different. Since I can remember, their clientele is so diverse that even during major Asian holidays like Lunar New Year, you’ll still see families of various ethnicities. During lunch hours, you’ll hear the Chinese ladies loudly describe the dishes in broken English as they push around the dim sum cart. They also stop frequently to speak to regulars; things move a bit slower here.

The restaurant’s been around forever and the draw could be Perfect’s vast menu: there’s the traditional Cantonese dishes, all-day dim sum, and they do a great job on “chop suey” dishes… even my grandmother likes their sweet and sour pork.

They are also famously opened 24 hours a day (I’ve had my fair share of post-club visits) and offer some great specials. Even now, during COVID, they continue to provide take-out and delivery around the clock and have several discounted dishes available for take out through their new online ordering system. Such as the all-in-one meals like the roasted duck on rice ($7.95), which provides a decent portion of flavour fowl on a bowl of rice with two leafy vegetables; or the fried rice noodles with beef, bean sprout and soy sauce ($9.99) that’s well-tossed with sauce while still keeping the noodles intact.

Like my other experience with takeout lobster, the flour coating on the stir-fried lobster with ginger and green onion ($19.95) does get mushy (I suggest using less or switching to a flour that’s not as heavy and sticky), but the flavours are bang-on, fragrant and salty that I would happily have one of these in a single sitting.

If you enjoy dishes such as sweet-and-sour or honey garlic, you’ll want to try the sesame chicken ($6.95). I found it a bit too breaded and syrupy for my taste, but it was my husband’s favourite.

Surprisingly, the most expensive dishes of the meal were the vegetables. I love Chinese leafy greens and couldn’t pass-up the stir-fried garlic snow pea leaves ($14.95). There were some bits of harder steams left on (a breeze for us to consume but could be more difficult for dentures), but they sure pack plenty of it into the takeout container.

Their sautéed Buddha-style mixed vegetables ($11.95) doesn’t incorporate the gluten puffs you’ll find at Buddhist vegetarian restaurants, substituting the lighter white snow fungus instead. It’s also made up a variety of vegetables - broccoli, bean sprouts, snap peas, baby corn, bamboo shoot, and mushrooms – from what I can remember.

A dish of diversity, not unlike the customers of Perfect Chinese Restaurant. 

Something magical is happening at Auberge Du Pommier: Auberge avec Canoe, where the restaurants’ chefs are collaborating on special weekly menus that are still French, but with a lighter touch that’s perfect for the outdoor dining experience. Canoe’s affinity to Canadian ingredients is brought over and gives the dishes a refreshingly modern feel.

Having eaten at Auberge and Canoe on several occasions, the mash-up brings out the best in both restaurants. Possibly it’s due to a 4-month hiatus from a fancy meal, the copious amount of wine with dinner, or the fact the kitchen is dedicating all their attention to a mere dozen tables, but this was my best experience from the two establishments.

Their tasting menu ($80) begins with a loaf of pain au lait, the airy warm milk bread brimming with flavours – herbs baked into the bread and a delicate roasted shiitake & nori butter to spread over it. Any heaviness is offset by the pickled mushrooms with garlic scape served on the side. How did they get the scapes to taste so mellow?

In celebration of the land and sea, an oyster shell arrives with a bed on Haida Gwaii (in British Columbia) uni custard that’s silky and sweet. It goes nicely with the savoury chunks of seaweed-cured beef tartare mixed with smoked oyster that’s present in smell but disappears into the meat. As a contrasting crunch against the soft tartare, a mound of tart preserved white asparagus relish brings a lightness to the entire dish. Get a bit of everything in each bite as the combined flavours and textures is what makes the land and sea shine.

The three bites of foie gras parfait provided just enough decadence without leaving us feeling too full. The heavier mousse is balanced with the plum’s acid and edible florals, its silkiness enhanced by the bits of toasted torn brioche. This harmonious balance of indulgence vs. freshness, smooth vs. crunchy, and savoury vs. sweet is a common theme of the menu.

Perhaps the dish that was most Canoesque was the Ontario duck duo. The restaurant cooks meat beautifully and the lovely rendered duck breast was no exception, seasoned perfectly so that the fowl’s flavours weren’t masked with salt. A log of seared confit dark meat is the duo to the dish – so rich and flavourful that you’ll remember you’re indeed at a French restaurant.

If you’re not full already, the lovely fried panisse (a smooth carb that’s like polenta but milder) topped with miso cream and roasted cauliflower will leave you holding your stomach.

Auberge’s Ontario peach cobbler pays homage to the south with the typical biscuit substituted with a sweet corn bread. While the dessert could have been heavy, the lemon verbena custard gives it a bright finish along with the juicy peach slices throughout. By the end of dinner, it’s getting dark, so the caramel popcorn tucked around the cobbler provides an unexpected bite.

The final nibble is a cube of strawberry cheesecake that’s a great interpretation of the traditional dessert: creamy, buttery, and full of berry notes.

Just like another O&B experience, the COVID safety protocols are in full force: well-spaced tables, masks whenever you’re not eating, QR code menus, cutlery tightly wrapped in napkins, minimizing pouring of liquids in an effort to not contaminate food, and clearly marked walking ways so customers are not wandering around and remain socially distanced indoors.

Despite being reminded about the COVID conditions from all the procedures, Auberge’s terrace is serene and a wonderful retreat. The stone patio surrounded by trees wrapped in small lights transported us to another environment. And for a couple of hours, everything felt normal again.