Is Winterlicious worth it (based on my meal selection)?
Winterlicious - $55
Regular menu - $70 - lobster cake ($15), seafood boil ($45) and dessert ($10)
Savings - $15 or 21%

• Anything under 5 - I really disliked and will never go back
• 6 - decent restaurant but I likely won't return
• 7 - decent restaurant and I will likely return
• 8 - great restaurant that I'd be happy to recommend
• 9 - fantastic restaurant that I would love to visit regularly and highly recommend
• 10 - absolute perfection!

• Summerlicious at Azure
• Good Catch Boil House

It’s remarkable how much of Muskoka’s historical main streets stay preserved despite new developments. It’s what gives its little towns their charm and evokes memories for those whose families have frequented the streets for generations.

In Bracebridge, The Old Station House is one of these destinations. Starting as a service and gas station with restaurants, the building has been a pillar for residents and visitors to the city. By 1985, it morphed into the current restaurant with additions and renovations gradually performed that maintained much of the original façade but added things like bathrooms and extra seating that diners enjoy.

With the traditional restaurant, we decided to stick with a conventional meal starting with a Caesar salad ($13) that’s very garlicky - enjoyable for me but could be a lot for others. Topped with fluffy croutons, tender crumbled bacon bits, and Parmesan cheese slivers, it’s a simple and classic take on the starter.

The prime rib ($44) was surprisingly large for 8oz covered in a well-seasoned crust that was fairly salty, so much so that I wish the restaurant left their gravy (not au jus as the menu describes) on the side. At least there was plenty of horseradish to counteract the saltiness.

The buttery mashed potatoes seem to have chunks of the spuds added into the mash giving the side a nice contrast. On the other hand, the asparagus became mush as it’s served under the meat, and the Yorkshire pudding was airy but dry. I guess you can’t win them all.

The Old Station House doesn’t take reservations, but fair-weather months offers additional seating along their wrap around porch along with their rustic dining room. Still, I’d recommend visiting early (or much later) to avoid disappointment, especially if you’re in the mood for prime rib that’s subject to availability.

Walking through the Yonge and Wellsley area, I marvel how it’s become the next Little Asia – a more densely packed Yonge and Sheppard. There are so many restaurants that serve bowls of soupy noodles that I’d miss GunGun Rice Noodle if I weren’t looking for the place.

Surprisingly, one of the best dishes of the meal wasn’t even the noodles. Their braised pork belly rice ($9.99) impressed with the diced pieces of flavourful meat incorporating just enough fatty pieces to melt into the rice to create a caramelized stickiness but not feel overly gluttonous. The slightly sweet soy flavours were evident but not too strong so you could easily get through a bowl. In fact, it’s more than enough for lunch.

I’m glad I refrained from ordering any of their spicy noodles as even the crispy pork tomato rice noodle ($16.99) contained a back note of the mala spice. It was by no means spicy, but the tomato broth had a bit of chili oil mixed in to give it a tingle.

Adding two fried soybean roll ($1.99) seems expensive given the noodles are under $20, but I love how they soaked in the flavourful broth, the crevices of the thin sheets creating a juicy bite. You’ll get a bit of that pop with the fried tofu puffs and gluten squares that come with the bowl, but these don’t have the silky finish.

The rice noodles (or lai fun) were a tad soft but at least resisted getting too soggy sitting in the broth. And there’s tons of the crispy pork slivers on top but didn’t add much to the experience. In hindsight, I’d prefer a vegetarian version of the noodles and add on more toppings. Quail eggs and vegetables round out the bowl for a filling meal.

Having had a lot of pork, we opted for the fried chicken bun ($6.99), which was surprisingly large for its low price… easily rivaling two McChickens. You’ll have to get over the hit of cumin which gives the fowl an almost shawarma taste.

Simply adorned with shredded lettuce and no sauce the handheld is a tad dry and would need a sauce if eaten solo. I ended up dipping the crispy flaky pastry into the tomato broth and it was a great combination. Not unlike crumbling a package of saltines into a creamy tomato soup.

The restaurant was empty at 11:30 on a weekday but filled up once it struck noon. Yet, with their speedy service, bowls hit the table within 5 minutes of ordering so you can easily get through the meal in under an hour. GunGun’s an ideal inexpensive meal option for those studying, working, or living in the area.  

Massey Hall goers now have the perfect spot for a pre-theatre dinner: La Bettola di Terroni. If loading up on carbs and a glass (or two) of Italian wine is your idea of pre-show bliss, this little corner of Toronto delivers a warm start.

Meals begin with a complimentary basket of white and whole-wheat Italian bread, served with olive oil and a spicy pepper bomba, a fiery spread that wakes up the palate and pairs beautifully with whatever pasta or pizza follows.

Their fettuccine alla bolognese ($26) is a safe choice. The sauce is done properly with plenty of meat (a beef and pork blend) with just enough tomato to tint it red. It clings nicely to the wide noodles that verge on pappardelle territory, though the dish could use a touch more seasoning and a snowfall of Parmesan to really shine.

The chitarra alla norcina ($30) starts off strong, with freshly shaved truffle prominently displayed on top. But then the crumbled sausage takes over, its oiliness overpowering the delicate flavors beneath. A pity, because the handmade pasta itself is good – chewy and satisfying.

Flavours deepen with the costoletta di manzo ($47), a hunk of braised beef short rib that’s both meaty and tender, perched atop a creamy polenta seasoned simply with its braising liquid. It’s a true secondi, comforting and rustic, but not quite enough to stand alone without a starter.

With barely a vegetable in sight, we added a side of rapini ($12), sautéed with just a whisper of garlic and chili flakes. It was a welcome burst of bitterness amid a sea of richness.

For those sensitive to salt, La Bettola di Terroni may be just right - the kitchen leans toward the under-seasoned side. It’s not a dealbreaker, and perhaps kinder on the heart, but I did find myself wishing for a saltshaker to perk up a few dishes.

When we arrived after work, the room was nearly empty, but by 6 pm it was buzzing with theatregoers heading to a show across the street. Reservations are wise. Service is efficient and knowledgeable, if not exactly warm... think brisk and businesslike rather than chatty and charming.

Is it the most exciting Italian in the city? No. But when you’re steps from Massey Hall with a glass of wine and a decent bowl of pasta, who’s complaining?

I hate being one of those people who says, “back in the day… things were better.” Let’s be real - sometimes it’s true, sometimes not. But as I take my first bite at Tak Fu Dim Sum Emperor, I can’t help but think: this tastes like my childhood. A time when dim sum felt handmade, not mass produced.

Tak Fu even prices things the old-school way (by dish, no specials) with categories ranging from $5.99 (S) to $9.99 (SP). Tea’s a humble $1.50 a person, softening the blow of slightly higher food prices.

So, what’s so special about Tak Fu?

Start with the siu mai or steamed pork dumpling ($7.99). Most places pulverize the pork into springy meatballs. Not here. The pork is hand-chopped, juicy, and tender, breaking apart easily with each bite. Finely diced mushrooms add a hit of umami, while a plump shrimp crowns the top instead of being hidden inside - simple, balanced, and traditional.

Then there’s the har gow or De fu steamed shrimp dumpling ($8.99). The shrimp are properly cleaned and not over-tenderized, keeping their natural flavour and crunch. They’re cooked just right, encased in a slightly thick but satisfyingly elastic wrapper.

The steamed bean curd roll with satay sauce ($7.99) is dense and hearty… half a roll will do. Its filling leans pork-and-cabbage heavy, more like a spring roll in taste, so it’s not as exciting flavour-wise but still comforting.

For a contrast, the steamed rice noodle roll with fried dough in special style ($7.99). The hot, crunchy fritter wrapped in silky rice noodle is spot-on texturally, though the hoisin and sesame sauces could be thicker. Maybe they’re thinned out for easier pouring?

The steamed rice noodle roll with BBQ pork ($7.99) is stuffed to the gills with big chunks of meat and nothing else.

Pair any rice roll with the congee with preserved egg and pork ($8.99) and you’ve got a hearty solo meal. The pork’s properly seasoned, the preserved egg plentiful, and the texture rich and smooth.

For something lighter, go for the dried scallop & seafood dumpling in soup ($8.99). It takes time, but arrives piping hot with a massive dumpling stuffed with shrimp, octopus, scallop, mushrooms, and BBQ pork - generous and satisfying.

The deep-fried squid ($9.99) might just be the best I’ve had: crisp, tender, and barely battered. There’s also plenty of it to go around. Say what you will, Tak Fu doesn’t skimp on portions.

Even their fried rice noodle with beef ($13.99) impresses. Sliced beef, bean sprouts, and onions get a good kiss of wok hay, and those caramelized onion bits add a hit of flavour. A solid, classic version.

If you can wait half an hour, end with the steamed milk ($7.99) for dessert. Lightly sweet, perfumed with ginger, it’s a silky, nostalgic treat you won’t find in many places anymore.

Tak Fu isn’t fancy it's cozy and part of its charm. It reminds me of the old Chinatown dim sum joints: small, crowded, and full of heart.