tag:blogger.com,1999:blog-9313730185324212002024-03-17T23:04:28.446-04:00Gastro WorldA Torontonian's culinary chronicles from around the World - one dish and kilometre at a time. From restaurant reviews, food products, food events and more, this blog is related to all things food. The focus is on Toronto but there is also content from all over the world (Japan, USA, Europe and more).Gastro Worldhttp://www.blogger.com/profile/12039880183110502096noreply@blogger.comBlogger1057125tag:blogger.com,1999:blog-931373018532421200.post-26930169363027091432024-03-16T01:00:00.069-04:002024-03-16T01:00:00.137-04:00Ore of And/Ore (Toronto)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5zusZgfhLdXKWDcZrstTZH2VseuS4jhPM3mMgWhG6YkTQQo3nnTAcQEDTrKGdC2nlI1VuPQ-E6GpXp8n7pz__yI5YwOZdK8ab07lh6aS5dwjJ_7nZlF2maiw53RWi-MVVg1eElhyIv-M3qKBtF4ykV0Q3S2tiOkA6wJtLZdtEmBjvyel8uhrT6ug9HJG/s4032/IMG_8414.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5zusZgfhLdXKWDcZrstTZH2VseuS4jhPM3mMgWhG6YkTQQo3nnTAcQEDTrKGdC2nlI1VuPQ-E6GpXp8n7pz__yI5YwOZdK8ab07lh6aS5dwjJ_7nZlF2maiw53RWi-MVVg1eElhyIv-M3qKBtF4ykV0Q3S2tiOkA6wJtLZdtEmBjvyel8uhrT6ug9HJG/s320/IMG_8414.jpeg" width="320" /></a></div><div><span style="font-family: inherit;"><br /></span><p class="MsoNormal"><span style="font-family: inherit;">Read mainstream articles written about And/Ore and their two-in-one
concept and stunning décor are well cited characteristics. With that in mind, I’m
not going to rehash these details and instead focus on Ore, the restaurant
located on the bottom floor of the building. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">As you descend by elevator into the cavernous dining room, it
gives off a haunting tunnel-like ambiance. It’s here they serve their <b>8-course
tasting menu ($150)</b> with an optional <b>wine pairing ($80)</b> that’s
begins with a glass of champagne and ends with a cocktail (in our case, a
floral espresso martini).<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">The starting bites were a hit and a miss. The hit being a
crispy and creamy <b><i>arancini</i> </b>adorned with aioli and truffle
shavings that made for an amazing first taste. This was followed by the biggest
miss of the evening, a fishy tasting piece of <b>fluke</b> that couldn’t even
be saved by the grapefruit segments. I quickly chased this down with the <b><i>tuille
</i>wonton</b> topped with caviar, which would seem inventive if it weren’t for
the off-putting taste still lingering in my mouth.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJVlnnkYi4GPQYOCso3l7rBzqmzqMUzktDy7MsIkiFIRiNgh4k6F_NZ1tPno91ZaqAuHotzpW2ooQetK-VfgD_ZTDcseeXs6I-TjOreftjVMw7m138k5q-CvG2QmNibl_qiXSgZjCjbo_WGRXk5t9eyw7aJWYTXyMKQCmgTMhgj3jI8R6mS3Mjrhp70fd/s4032/IMG_8407.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJVlnnkYi4GPQYOCso3l7rBzqmzqMUzktDy7MsIkiFIRiNgh4k6F_NZ1tPno91ZaqAuHotzpW2ooQetK-VfgD_ZTDcseeXs6I-TjOreftjVMw7m138k5q-CvG2QmNibl_qiXSgZjCjbo_WGRXk5t9eyw7aJWYTXyMKQCmgTMhgj3jI8R6mS3Mjrhp70fd/s320/IMG_8407.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">At least the Timbit sized <b>bread</b> was as delicious as
it looked: hot, soft, and buttery… three words that all milk bread should
aspire to achieve. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgzCmsLLlb_ahpMXp5MCKJV1Cb9AtISdo9W1QHkG0wqPCE7GW5eI41iV0p3khCmc-pjCvOP9a7Wv7CB5s4aWNM7RI2tWHGh8vkmtaxcxmzNMYeQ6AFPdr25cFJPhv_8lAGN7uvkcUA_URp6ndlJSIBPvB6fObOarz0BJgJuoS68_dNQNoXLYdgWibQ3Vwd/s4032/IMG_8408.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgzCmsLLlb_ahpMXp5MCKJV1Cb9AtISdo9W1QHkG0wqPCE7GW5eI41iV0p3khCmc-pjCvOP9a7Wv7CB5s4aWNM7RI2tWHGh8vkmtaxcxmzNMYeQ6AFPdr25cFJPhv_8lAGN7uvkcUA_URp6ndlJSIBPvB6fObOarz0BJgJuoS68_dNQNoXLYdgWibQ3Vwd/s320/IMG_8408.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Beautifully caramelized, the <b>scallop </b>was just cooked
through and sat in a delicious lettuce and leek oil sauce. At first glance, the
sheer number of hazelnuts and diced pear seemed excessive, but somehow worked. In
fact, for someone who dislikes nuts and fruit on savoury things, I really
enjoyed the dish. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd6t1lPswyp2Lz0FmExfDoB50jU5wK23XRLLYN12kCS479j-WJ2VF8vb7OAGO9SSOwIh2oCrA8Wl4tldEz8mv68YBIfR2D9Z8i17ZMzSvNEE5xMaz4qUMs7d6U7w85x5_Oblq32fqA58fTf9_p5ZbVsN68nVr4NYTyVu3m3f54geKeI2zAZDehS4H1g78p/s4032/IMG_8409.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd6t1lPswyp2Lz0FmExfDoB50jU5wK23XRLLYN12kCS479j-WJ2VF8vb7OAGO9SSOwIh2oCrA8Wl4tldEz8mv68YBIfR2D9Z8i17ZMzSvNEE5xMaz4qUMs7d6U7w85x5_Oblq32fqA58fTf9_p5ZbVsN68nVr4NYTyVu3m3f54geKeI2zAZDehS4H1g78p/s320/IMG_8409.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Our table unanimously declared the <b><i>maitake </i></b>as
our favourite item. The mushroom was cooked perfectly taking on a meaty feel.
The celeriac base held a hint of curry, but the entire dish mellowed with a
splash of vinegar. The only miss was the unfortunate wine pairing, which I can
only describe as “salon-like” with its aroma of perming solution and soapy
floral taste. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibY7GQ0N_U16GA8TjOjPciKTTRjuUbNuxQrP10yEwVCZdyLopzH5TQ5tEpKBmZx6iJl1u9CVr1fYwIt_HpMi3d6-Y7jE82e0HM8AAQUql0C3NzYvOFHEyhcnOqKfs7IO-pmTafuXn2tLaaCYMXrDLbKC72kinH9DWJDn3p3gmugdXdSU-DXT2CARDmGucc/s4032/IMG_8410.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibY7GQ0N_U16GA8TjOjPciKTTRjuUbNuxQrP10yEwVCZdyLopzH5TQ5tEpKBmZx6iJl1u9CVr1fYwIt_HpMi3d6-Y7jE82e0HM8AAQUql0C3NzYvOFHEyhcnOqKfs7IO-pmTafuXn2tLaaCYMXrDLbKC72kinH9DWJDn3p3gmugdXdSU-DXT2CARDmGucc/s320/IMG_8410.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Chef Missy Hui should consider leaning more towards a
“vegetable first” menu as she does meatless dishes beautifully. The roasted <b>honeynut
squash </b>looked plain but was flavourful in a bright refreshing manner. Who
would have known salsa verde could be a great compliment for root vegetables?
And I love how she brushed the <i>shiso </i>leaf with egg white, rather than
dipping it in tempura, to create a crispy but not oily bite. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXilGlanTEC3sfhyphenhyphenl48uL7KMIlX272RbrDVusEx1bJeSpjL7vWxH9xDBxqPURXkIZtsqhzdkfqRXt46kMmAvds_qcp-xPfk7TW_fE5SWX2bRbQdKzrEk7s88iRzKcHqombTBiNPOqdMthFR_giXAtVDQznEiZmYRpnsbrSrtB90DCuu78lmk2Ymht8DVEV/s4032/IMG_8411.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXilGlanTEC3sfhyphenhyphenl48uL7KMIlX272RbrDVusEx1bJeSpjL7vWxH9xDBxqPURXkIZtsqhzdkfqRXt46kMmAvds_qcp-xPfk7TW_fE5SWX2bRbQdKzrEk7s88iRzKcHqombTBiNPOqdMthFR_giXAtVDQznEiZmYRpnsbrSrtB90DCuu78lmk2Ymht8DVEV/s320/IMG_8411.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">The <b>salmon </b>was poached to a medium doneness, so it
was juicy and tender. And while I enjoyed the cucumber and green tomato garnishes,
I can’t help but feel it was missing something. A grain of some sort, whether it
be couscous to keep it light or a risotto to make it hearty would be
appreciated.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDS2DWON0OuLCimP5ERmuHW-l-AsTDWf2_XEyH96CNqWweXd4C8nnk3H3Kp2Vp8NXdHZoPaTI5MIsAsIUe2yP7SaMgQztE9q8cU0OfBCv9OYDqHKNcu2fwXJ_Nj21_RUMSEkLe_24bGSWphsnAwhUyowFD06G4Ulp19kbFJ6fmkLhawIYYER2JQr9oYWLr/s4032/IMG_8412.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDS2DWON0OuLCimP5ERmuHW-l-AsTDWf2_XEyH96CNqWweXd4C8nnk3H3Kp2Vp8NXdHZoPaTI5MIsAsIUe2yP7SaMgQztE9q8cU0OfBCv9OYDqHKNcu2fwXJ_Nj21_RUMSEkLe_24bGSWphsnAwhUyowFD06G4Ulp19kbFJ6fmkLhawIYYER2JQr9oYWLr/s320/IMG_8412.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Generally, I find sorbet palette cleansers to be too sour or
sweet. At Ore, their <b>pear sorbet</b> was fantastic with a hint of nuttiness
and a cold pop from the semi-frozen green grape. Can I get another one of these
with dessert? <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKOTYcOf71tYDzzytVuZIhJXrh84RmgAinz-nSNa6JUne9nO0E_-tgL2uC420x9PwVnP0PGrSKClMGAff_o4B2I58OYMupV9IioeYlHjOtmvApti3CLpvmz1GBeeh8GRrNJp4n8bTTaqeuFM2d7yJ2vAUhGKcfN18LvugZr9hZj3jIoa4kSwutpRN5M7h-/s4032/IMG_8413.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKOTYcOf71tYDzzytVuZIhJXrh84RmgAinz-nSNa6JUne9nO0E_-tgL2uC420x9PwVnP0PGrSKClMGAff_o4B2I58OYMupV9IioeYlHjOtmvApti3CLpvmz1GBeeh8GRrNJp4n8bTTaqeuFM2d7yJ2vAUhGKcfN18LvugZr9hZj3jIoa4kSwutpRN5M7h-/s320/IMG_8413.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Boy did the<b> short rib </b>smell amazing glazed in a
lemongrass (?) and soy demi glace. And while the sauce was a tad salty, it did
fully permeate the chunk of tender beef. Yet, it was the fluffy smoked potato
dumpling that stole the show for me. You can’t go wrong with meat and potatoes.
<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy9-eHDEbGo9Rw4MaOMwv5_5jonjwq7Z4rKYGQiMMvEgIR-4tSnIQkK0AZNU0LWEEXbr0KQFBXM5hCoRSn8SbuhY3Spb2LZrXw8GInghHQsAaTxT6uIwhIJsPX9eYPx9lOBBvGaxBN6a35YVkhvOyBLw-JrY70VLQgcRA8_eta1GI1McToWP2JzbStXa9y/s4032/IMG_8415.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy9-eHDEbGo9Rw4MaOMwv5_5jonjwq7Z4rKYGQiMMvEgIR-4tSnIQkK0AZNU0LWEEXbr0KQFBXM5hCoRSn8SbuhY3Spb2LZrXw8GInghHQsAaTxT6uIwhIJsPX9eYPx9lOBBvGaxBN6a35YVkhvOyBLw-JrY70VLQgcRA8_eta1GI1McToWP2JzbStXa9y/s320/IMG_8415.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">When I heard their dessert was <b>Black Forest cake, </b>childhood
memories of disappointing birthday celebrations flooded my mind. Luckily, Ore’s
rendition was good, incorporating a moist chocolate cake and Amarena cherries
that had its sweetness balanced with bourbon. Ultimately, it was the dark
chocolate ganache that really helped bring it all together… maybe this cake has
redeemed itself.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgSqpPehaf5Q1A4v9g7Zp1qgGD8bMblabyG_DhpXcyKcCBLaZBBrl9Q0b2RXW_uac3ZX0KmkjmpsBUmxWMhFrTHRsGMYjh0YJ7gKTfzlytRWI6gYwobgFboCPwDEQbn186SUn3gLiaUOn4yeQmuDdB_IgSQa2zPn9qOF-iBA-jly3Eye0iFz2T_hq9hZ1P/s4032/IMG_8416.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgSqpPehaf5Q1A4v9g7Zp1qgGD8bMblabyG_DhpXcyKcCBLaZBBrl9Q0b2RXW_uac3ZX0KmkjmpsBUmxWMhFrTHRsGMYjh0YJ7gKTfzlytRWI6gYwobgFboCPwDEQbn186SUn3gLiaUOn4yeQmuDdB_IgSQa2zPn9qOF-iBA-jly3Eye0iFz2T_hq9hZ1P/s320/IMG_8416.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Ore’s <b>petit fours </b>were a welcomed ending. While the
rum baba needed more liquor to not taste like a <i>profiterole</i>, I enjoyed
the bite along with the soft chewy macaron and micro chocolate truffle. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2i-_nBCxU5zSt47fALLY5PNLaGtFUtm9JBuZODAc3GgvC711RkL6CkZX4xQ_AIJWmjnBGpyl0orB0UJ5QvxjPrP-s_6jJff9sKfWiBHp_IOIHe6N67pdjHBorXv08pm2MXzPLXq5Sb53lmeoGanhcBVT8CiQmSSJHdSpSpVgxUhwpqtiU_EOHTdR99VwT/s4032/IMG_8417.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2i-_nBCxU5zSt47fALLY5PNLaGtFUtm9JBuZODAc3GgvC711RkL6CkZX4xQ_AIJWmjnBGpyl0orB0UJ5QvxjPrP-s_6jJff9sKfWiBHp_IOIHe6N67pdjHBorXv08pm2MXzPLXq5Sb53lmeoGanhcBVT8CiQmSSJHdSpSpVgxUhwpqtiU_EOHTdR99VwT/s320/IMG_8417.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Sitting in the cave-like environment, I couldn’t help but
get sleepy, especially as our meal went past the 3-hour mark. Ore attempted to
keep us awake by blasting music, which was too loud for the enclosed low ceiling
environment. As much as I enjoyed the unique dining room, increasing the meal’s
pace and decreasing the music’s volume are some small changes Ore could
implement.</span> </p><div><div>
<p class="MsoNormal"></p><blockquote><span style="color: #800180;"><b></b><b>In a nutshell... </b></span><br /><ul style="text-align: left;"><li><b>Must order (if given the choice): </b><i>maitake </i>and scallop</li><li><b>Just skip:</b> fishy small bites</li></ul><p></p></blockquote><p></p><div>
<span style="font-family: inherit;">
<span style="color: #351c75;"> <strong> Overall mark - 7 out of 10 </strong></span></span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<center>
<div style="border: 2.5px solid black; height: 150px; width: 350px;">
<span><span style="font-family: inherit;"><i><u>How To Find Them</u></i></span></span>
<span><strong><span style="color: #351c75; font-family: inherit;"></span></strong></span>
<br />
<div style="text-align: left;">
<span><span style="font-family: inherit;"><strong style="font-family: inherit; font-weight: bold;"><i style="color: #351c75;"> </i>Location:</strong><span style="font-family: inherit;"><b> </b>Toronto, Canada</span></span></span><br />
<span style="font-family: inherit;"> </span><strong style="font-family: inherit;">Address: </strong><span style="font-family: inherit;">1040 Queen St West</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><strong> Website:</strong> <a href="https://www.andorerestaurant.com/" target="_blank">https://www.andorerestaurant.com/</a></span></div><div style="text-align: left;"><br /></div></div>
</center>
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<span style="color: black; font-family: inherit; font-size: x-small;"><span style="color: #351c75; font-size: xx-small;">____________________________</span><br />
<span style="color: #351c75; font-size: xx-small;">Gastro World's Grading System</span></span><br />
<ul><span style="color: black; font-family: inherit; font-size: x-small;">
<li><span style="font-size: xx-small;"><span style="color: #351c75;">Anything under 5</span> - I really disliked and will never go back</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">6 </span>- decent restaurant but I likely won't return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">7</span> - decent restaurant and I will likely return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">8</span> - great restaurant that I'd be happy to recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">9</span> - fantastic restaurant that I would love to visit regularly and highly recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">10</span> - absolute perfection!</span></li>
</span></ul>
<span style="font-family: inherit;"><span style="color: black; font-size: x-small;">
</span></span>
<br />
<hr />
<span style="font-family: inherit;">
<span style="color: purple; font-family: inherit;"><b>Is That It? I Want More!</b></span><br />
<br />
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</span></ul>
<hr />
</div></div><br /><br /></div><br /></div>Gastro Worldhttp://www.blogger.com/profile/12039880183110502096noreply@blogger.com1040 Queen St W, Toronto, ON M6J 1H7, Canada43.6440165 -79.420398915.333782663821154 -114.5766489 71.954250336178845 -44.264148899999995tag:blogger.com,1999:blog-931373018532421200.post-36058163083857082522024-03-09T01:00:00.070-05:002024-03-09T01:00:00.137-05:00Osteria Rialto (Toronto) <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG_yDqKk6hcEkg1HM2teEWToGTXl598ZyrSqIVFHWxvGTGKrGtLGx7jt518jmR81NJgjOUaH8Fwc0tWYaFK9UFi52dz0bWwoDSWGsB6B5BqK9HbxOq6D4kliDSbCgLST_bVPtlwXVI_H8HsWmnwfUTlqa5ahotN2ORH-V18fij5a1f_VEvJI8cjnWolWtk/s3586/IMG_7619.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2641" data-original-width="3586" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG_yDqKk6hcEkg1HM2teEWToGTXl598ZyrSqIVFHWxvGTGKrGtLGx7jt518jmR81NJgjOUaH8Fwc0tWYaFK9UFi52dz0bWwoDSWGsB6B5BqK9HbxOq6D4kliDSbCgLST_bVPtlwXVI_H8HsWmnwfUTlqa5ahotN2ORH-V18fij5a1f_VEvJI8cjnWolWtk/s320/IMG_7619.jpeg" width="320" /></a></div><div><span style="font-family: inherit;"><br /></span><p class="MsoNormal"><span style="font-family: inherit;">Osteria Rialto was one big, pleasant surprise. In need of a
last-minute reservation to be close to after-dinner festivities, we booked the
restaurant based on availability versus reviews. Their menu offers a selection
of Italian staples that looked adequate. <i>It’ll likely be a safe but forgettable
meal, </i>I thought. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">My first bite into the <b><i>suppli cacio e pepe</i> ($12
for two pieces) </b>and Rialto already brought the <i>arancini </i>to another
level by combining it with a mozzarella stick. There was a nice cheese pull to the
rice <i>croquette </i>encapsulated by the creamy risotto with a liberal
sprinkling of black pepper to balance out the rich bite. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyomT-eUGVsMBCat3rqNPy1OJ4m8lKAaMsSDKQs-U77FWs3TPqqpINyimWkM25DLZO7Kgjh8eHlpdMBzMNhphQJibqKD8Fbonjaoc3KA8TAiQvj_wgkugqBbGoWhoo8asfDeRGswZBHCRVAXo6RwwtZOfvZwp2gdL02A_QD_ayFyme02oxEJ3R_TKNqGEc/s4032/IMG_7616.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyomT-eUGVsMBCat3rqNPy1OJ4m8lKAaMsSDKQs-U77FWs3TPqqpINyimWkM25DLZO7Kgjh8eHlpdMBzMNhphQJibqKD8Fbonjaoc3KA8TAiQvj_wgkugqBbGoWhoo8asfDeRGswZBHCRVAXo6RwwtZOfvZwp2gdL02A_QD_ayFyme02oxEJ3R_TKNqGEc/s320/IMG_7616.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">A decent portion of cheese and meat arrives with the <b><i>burrata
e prosciutto</i> ($25), </b>enough for a taste each for our table of five. The 36-month
aged <i>prosciutto </i>had a lovely savoury sweetness against the creamy cheese.
And while we didn’t want any bread, they mistakenly provided <b><i>focaccia</i>
($9) </b>that ended up pairing well with the cheese, the bread salty and fluffy
served with a generous dish of olive oil. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbtkMoe1MNsJT9p0lA8Bt0BcM2CM56Zu-3Qy_Rq2DcZIaKdIfMC23ZTsBg99960ArTPZyMWiW6vY8sTn7rg-4Y9GkMYv6wGY6QAEoDMhIn2b9xHWkNadYOXCuQg61S-04cSUN6G4tccH6-gs2CG-YQXnRB5QnFOtTkkEXSMhu9M3WuRxkS-ljj3xgsAzO/s4032/IMG_7617.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbtkMoe1MNsJT9p0lA8Bt0BcM2CM56Zu-3Qy_Rq2DcZIaKdIfMC23ZTsBg99960ArTPZyMWiW6vY8sTn7rg-4Y9GkMYv6wGY6QAEoDMhIn2b9xHWkNadYOXCuQg61S-04cSUN6G4tccH6-gs2CG-YQXnRB5QnFOtTkkEXSMhu9M3WuRxkS-ljj3xgsAzO/s320/IMG_7617.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">The <b><i>tagliatelle</i> ($27) </b>was surprisingly rich
for a meatless sauce. Soft buttery squash was tossed with <i>parmigiano</i> and
fried sage, almost melting into the chewy pasta ribbons. The dish is a hearty
vegetarian alternative for the winter.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiH1etPYnpgmXoM6ucFTpaQ2b9E5QalvUACDyJt-Gyh9O3Lsfv6wL8FT-t5FTfcFOZtQ7uMlXwtdGTifb2JQTp9Z5L4TEAfpSvzIC0JyzMnbD6czt9gvvHmbNbpAoub8H8fiQARRqnSQhnmm960LtoLn83UPESzi3lUXOL2Tm1IkV3SRpTts15rwLliLXm/s4032/IMG_7620.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiH1etPYnpgmXoM6ucFTpaQ2b9E5QalvUACDyJt-Gyh9O3Lsfv6wL8FT-t5FTfcFOZtQ7uMlXwtdGTifb2JQTp9Z5L4TEAfpSvzIC0JyzMnbD6czt9gvvHmbNbpAoub8H8fiQARRqnSQhnmm960LtoLn83UPESzi3lUXOL2Tm1IkV3SRpTts15rwLliLXm/s320/IMG_7620.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">I preferred the squash pasta to the <b><i>rigatoni </i>($28),
</b>which was a touch dry. While I liked the hint of heat in the <i>sugo, </i>the
lamb tasted more like sausage, so the dish was too salty and greasy.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4d4OKtmB_jpbGo_yprXS3GPEbLOxNAY9LzEZREDt0Wk3nrYczWIpQapJCrl3b3RqbrI8UwrAZy6hcQ4ZlIYT_0tPvK3CLjhnmp9SM32i6B7rf3SkAcE0QKktvHE2w6hAJLfBsoZIxjl4ta0FUEb_VM1escNUWY5rhFqUxY77sK7QNBUkyX9WD4D3jqijx/s4032/IMG_7618.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4d4OKtmB_jpbGo_yprXS3GPEbLOxNAY9LzEZREDt0Wk3nrYczWIpQapJCrl3b3RqbrI8UwrAZy6hcQ4ZlIYT_0tPvK3CLjhnmp9SM32i6B7rf3SkAcE0QKktvHE2w6hAJLfBsoZIxjl4ta0FUEb_VM1escNUWY5rhFqUxY77sK7QNBUkyX9WD4D3jqijx/s320/IMG_7618.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">While the chicken in the <b><i>pollo ai funghi</i> ($34) </b>could
be cooked less, the thin cutlets were at least crispy and flavourful slathered
in a creamy mushroom and black truffle gravy. If only Osteria Rialto offered rice
as a side, the grains would soak up the delicious sauce so well. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifuuIjyWqniULLMFzkeDDn6XFesLb8AtJea1fKLIsCpvEsN5IR-geqPkPYaovAoeYm2Bj5QnTshdg6wyAFT7ebbXtiN2OqRMQhvDUTs47U60fHBTY5P_SkT3t_azBTfx1vFmlDTsH-fIGju-1HlpXMCxKhxPE1PRXrrojDShC7owt1tIw2SQ4si5sxfqMD/s3816/IMG_7621.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2166" data-original-width="3816" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifuuIjyWqniULLMFzkeDDn6XFesLb8AtJea1fKLIsCpvEsN5IR-geqPkPYaovAoeYm2Bj5QnTshdg6wyAFT7ebbXtiN2OqRMQhvDUTs47U60fHBTY5P_SkT3t_azBTfx1vFmlDTsH-fIGju-1HlpXMCxKhxPE1PRXrrojDShC7owt1tIw2SQ4si5sxfqMD/s320/IMG_7621.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">It was difficult to decipher the background flavour in the sauce
on the <b><i>braciola di maiale </i>($38) </b>... it had a hint of umami that
seemed out of place from what looks like a cream sauce. Consequently, the <i>bagna
cauda </i>sauce incorporates anchovies (along with garlic), which is likely
what added the umami and gave the neutral pork chop a lot of flavour. The meat
was cooked well and the roasted rapini kept nice and crispy. <b> </b><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip5_wSaIu3nxjDblOIvOfjFj8QE_fkW8d0FlOsh4zzihP2CTQEqNsOUPbPZyCEE9hwU7K7NllA_wCNlNM_AnbluiWkpFQOzjS0uvurESXKyTzeEY_16C28ZiHLTiR4vyEp3RybaRGWCjBpnmzLZdaUK8lX8b0ra3XGI5Ec-aVuCPUmpgFquww6FOwPj_k_/s4032/IMG_7622.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip5_wSaIu3nxjDblOIvOfjFj8QE_fkW8d0FlOsh4zzihP2CTQEqNsOUPbPZyCEE9hwU7K7NllA_wCNlNM_AnbluiWkpFQOzjS0uvurESXKyTzeEY_16C28ZiHLTiR4vyEp3RybaRGWCjBpnmzLZdaUK8lX8b0ra3XGI5Ec-aVuCPUmpgFquww6FOwPj_k_/s320/IMG_7622.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Osteria Rialto tried to jazz up the <b><i>insalata misticanza
</i>($16) </b>with a colourful variety of lettuce, including pink leaves – spoiler
alert, it tastes like any other bibb lettuce. Ultimately, it’s a plain salad
with a few slices of radish and sprinkling of crispy <i>farro </i>tossed in a
vinaigrette. Nothing exciting, but if you’re looking for a traditional way to
finish an Italian meal, a simple salad is it.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzl3LlNb2xVCxm8W8LLk0oAlvLMmPy0fTlRFT8xPmhOztlQC7jMMU0qTCvE_GBa2Ou4-BkR5tgWB40RqGxw-6cFiRvhf-g51oNuySypmVomEMUYnOF0N1e2cPpisFquNtvplHyorU4VYfwAHLEuSC7kNkamt6_Y8xrMNBAsLYs5YrWqEDO1QWmyPHlDSxr/s4032/IMG_7623.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzl3LlNb2xVCxm8W8LLk0oAlvLMmPy0fTlRFT8xPmhOztlQC7jMMU0qTCvE_GBa2Ou4-BkR5tgWB40RqGxw-6cFiRvhf-g51oNuySypmVomEMUYnOF0N1e2cPpisFquNtvplHyorU4VYfwAHLEuSC7kNkamt6_Y8xrMNBAsLYs5YrWqEDO1QWmyPHlDSxr/s320/IMG_7623.jpeg" width="240" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">The dinner reminds me to sometimes not over plan a meal –
there’s so many reviews and opinions that at times it gets overwhelming. Keep
it simple: look for location and a decent menu, then grab a group of friends
and go.</span> </p><div><div>
<p class="MsoNormal"></p><blockquote><span style="color: #800180;"><b></b><b>In a nutshell... </b></span><br /><ul style="text-align: left;"><li><b>Must order: </b><i>tagliatelle & suppli cacio e pepe</i></li><li><b>Just skip:</b> <i>rigatoni</i></li></ul><p></p></blockquote><p></p><div>
<span style="font-family: inherit;">
<span style="color: #351c75;"> <strong> Overall mark - 8 out of 10 </strong></span></span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<center>
<div style="border: 2.5px solid black; height: 150px; width: 350px;">
<span><span style="font-family: inherit;"><i><u>How To Find Them</u></i></span></span>
<span><strong><span style="color: #351c75; font-family: inherit;"></span></strong></span>
<br />
<div style="text-align: left;">
<span><span style="font-family: inherit;"><strong style="font-family: inherit; font-weight: bold;"><i style="color: #351c75;"> </i>Location:</strong><span style="font-family: inherit;"><b> </b>Toronto, Canada</span></span></span><br />
<span style="font-family: inherit;"> </span><strong style="font-family: inherit;">Address: </strong><span style="font-family: inherit;">4 Westmoreland Avenue</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><strong> Website:</strong> <a href="https://osteriarialto.com/" target="_blank">https://osteriarialto.com/</a></span></div><div style="text-align: left;"><br /></div></div>
</center>
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<span style="color: black; font-family: inherit;"><div><br /></div></span>
<span style="color: black; font-family: inherit;">Follow me on twitter to chat, be notified about new posts and more - <a href="https://twitter.com/GastroWorldBlog">https://twitter.com/GastroWorldBlog</a></span><br />
<span style="color: black; font-family: inherit; font-size: x-small;"><span style="color: #351c75; font-size: xx-small;">____________________________</span><br />
<span style="color: #351c75; font-size: xx-small;">Gastro World's Grading System</span></span><br />
<ul><span style="color: black; font-family: inherit; font-size: x-small;">
<li><span style="font-size: xx-small;"><span style="color: #351c75;">Anything under 5</span> - I really disliked and will never go back</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">6 </span>- decent restaurant but I likely won't return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">7</span> - decent restaurant and I will likely return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">8</span> - great restaurant that I'd be happy to recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">9</span> - fantastic restaurant that I would love to visit regularly and highly recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">10</span> - absolute perfection!</span></li>
</span></ul>
<span style="font-family: inherit;"><span style="color: black; font-size: x-small;">
</span></span>
<br />
<hr />
<span style="font-family: inherit;">
<span style="color: purple; font-family: inherit;"><b>Is That It? I Want More!</b></span><br />
<br />
<span style="font-family: inherit; font-size: x-small;">Other Gastro World posts similar to this:</span></span><br />
<ul><span style="font-family: inherit; font-size: x-small;"><a href="https://www.blogger.com/blogger.g?blogID=931373018532421200">
</a>
<li><a href="https://www.gastroworld.ca/2023/09/porzia-toronto.html">Porzia's</a></li>
<li><a href="https://www.gastroworld.ca/2018/11/12-tables-toronto.html">12 Tables</a></li>
</span></ul>
<hr />
</div></div><br /><br /></div><p></p></div>Gastro Worldhttp://www.blogger.com/profile/12039880183110502096noreply@blogger.com4 Westmoreland Ave, Toronto, ON M6H 2Z7, Canada43.6610141 -79.430578415.350780263821157 -114.5868284 71.971247936178855 -44.2743284tag:blogger.com,1999:blog-931373018532421200.post-41433956236521210152024-03-02T01:00:00.096-05:002024-03-02T01:00:00.147-05:00Sushi Yugen (Toronto)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGzY-0Z1zRtvAwQhCMxTNk5nwtLiwiz4G48kb9TkCjYQLtAA7kFGySvTlhumlfYeRGGNNfddTfu6NZZusv5rxln4PbTiEUybl-cbU3J1u0NPWgXWSMhaTFA0_taQS49vcY-TNW5V9Ns8VvUUdU4UmT0aEYgdQuiBIJOFzuH8Hl3ht_igDeiGtDO1oiUTX/s4032/IMG_8172.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGzY-0Z1zRtvAwQhCMxTNk5nwtLiwiz4G48kb9TkCjYQLtAA7kFGySvTlhumlfYeRGGNNfddTfu6NZZusv5rxln4PbTiEUybl-cbU3J1u0NPWgXWSMhaTFA0_taQS49vcY-TNW5V9Ns8VvUUdU4UmT0aEYgdQuiBIJOFzuH8Hl3ht_igDeiGtDO1oiUTX/s320/IMG_8172.jpeg" width="320" /></a></div><div><p class="MsoNormal"><span style="font-family: inherit;">Omakase is like the ramen craze from a decade ago. Every season
I hear about another Japanese restaurant offering a chef’s menu – some at $100 or
less, while others in the hundreds of dollars. It’s difficult to decipher which
are good, the options seem endless.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">I’ve heard of Sushi Yugen and their $98 main counter omakase
and determined it’s a place that maybe I’d visit. It wasn’t until a friend who
indulges in a lot of fine dining mentioned the restaurant, giving their <b>chef’s
table menu ($275/person)</b> a high recommendation that I finally booked a
reservation. And I was not disappointed.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">The higher price point gets you into a more intimate room
where Master Chef Kyohei Igarashi personally prepares the meal. Igarashi spent
15 years in Japan, learning the craft at high-end sushi and <i>kaiseki </i>places,
before finally settling into a Michelin starred restaurant where he spent
another seven years.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Indeed, the omakase menu showcases his background, starting
off with six <i>kaiseki </i>dishes before the nine pieces of <i>nigiri </i>are
presented. He comes out shyly, his accomplishments touted by a translator, and
immediately launches into squaring off fish filets so the slices end up all
evenly presented amongst the diners.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Our winter menu begins with a hot <b>bowl of broth</b>.
Japanese turnip is cooked and then likely pulverized so it melts throughout the
soup, causing it to thicken a bit. I would have thought the monk fish liver and
leeks would be strong, but somehow the addition of <i>yuzu </i>mellows the
ingredients and ties everything together.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-FL-dqq_hGALArPlx39uLnnD6kS_6E1JVj4A7kvhhvmzAQER6WDM4wZ6BfSGrXd5Yzq-GFy7m3mYT3UQo8FOcqHElFUdkSi39SPO1i2w97D0oQXVrImOLwhZiyIjZU2YnZqblYEmmTLMLHCiT5OmVEs4kWU8aEubb4RX7F0CouxnsIMhwamhxdd73900/s2181/IMG_8173.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1636" data-original-width="2181" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-FL-dqq_hGALArPlx39uLnnD6kS_6E1JVj4A7kvhhvmzAQER6WDM4wZ6BfSGrXd5Yzq-GFy7m3mYT3UQo8FOcqHElFUdkSi39SPO1i2w97D0oQXVrImOLwhZiyIjZU2YnZqblYEmmTLMLHCiT5OmVEs4kWU8aEubb4RX7F0CouxnsIMhwamhxdd73900/s320/IMG_8173.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Sushi Yugen serves a menu worthy of a Scandinavian spa as it
goes from hot to a cold plunge. A bowl of <b>fluke</b> arrives in a beautiful
ice dome doused in a special soy-based sauce and covered with black truffle
shavings. The delicate white fish allows the truffle’s flavours to be
prominently featured. The combination of meaty fish and the fungi’s earthiness
is an interesting flavour profile that somehow works. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAmyXlspJo2NOSfcXHGV7IJX1m_Y6HIIXnlh0hGcTvQDjNNSOfpsRI4-Q3iOAxBbAfWkh6VlXa48hehVeorKppcIdjUH85XWuNU9N33q0kEe31Bje-X6XVRLTnvoU1rLKzPhkdSCdR62JNGDiEqIgqK9Lb2XN6ciPV768EA9blaYNh-LYmFLngYPfwcbIj/s4032/IMG_8174.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAmyXlspJo2NOSfcXHGV7IJX1m_Y6HIIXnlh0hGcTvQDjNNSOfpsRI4-Q3iOAxBbAfWkh6VlXa48hehVeorKppcIdjUH85XWuNU9N33q0kEe31Bje-X6XVRLTnvoU1rLKzPhkdSCdR62JNGDiEqIgqK9Lb2XN6ciPV768EA9blaYNh-LYmFLngYPfwcbIj/s320/IMG_8174.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">A bowl of <b><i>soumen </i></b>arrives adorn with edible
flowers and thinly julienned Japanese ginger, sitting in a three-fish broth
(bonito, tuna, sardine). Normally, the bowl of noodles has a deep savoury taste.
Sushi Yugen’s still has that element, but the floral and ginger finish gives the
silky noodles a bright burst… almost like that pop of basil on a gooey cheesy
pizza.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXY5mPPD5miWxyZJj3NGnKn9BPVdpjj4R4ZzU8V4a8eYaJVNKQqQY64VJWY3LmGKQwmErORmxInG0NZFjF734nA0hmMHfNSrV8_J4OVRWvgYs9K1aCV4YyckS9zp35gLoFntIpCwEbRA6rs8CzsrhE80zXj8K0_eZv4sy_BneINHZfWCGcr5StKWUnRwi1/s4030/IMG_8175.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3022" data-original-width="4030" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXY5mPPD5miWxyZJj3NGnKn9BPVdpjj4R4ZzU8V4a8eYaJVNKQqQY64VJWY3LmGKQwmErORmxInG0NZFjF734nA0hmMHfNSrV8_J4OVRWvgYs9K1aCV4YyckS9zp35gLoFntIpCwEbRA6rs8CzsrhE80zXj8K0_eZv4sy_BneINHZfWCGcr5StKWUnRwi1/s320/IMG_8175.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Steaming sauce is brought to the table and quickly ladled
into individual bowls to cook the seabream table side and create Yugen’s
version of <b><i>shabu shabu</i></b><i>. </i>While the rich soy-based broth was
too tad salty to finish, it helped flavour the fish, which was just cooked
through remaining flaky and tender. Make sure to use some of the<i> yuzu</i>
chili paste, it’s such a great condiment that I want to use on everything. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzxpWSXCOvUBf4aSZO4u7d_LOIYedipNseePRt71pYusoR4HZltWR91fa7HwlxrxHdXatSBaGooS5S4_Veqahparv2-_ct3HFSkugmWN9rJWNfuxXel2CRmr6XCfYgj-KKxwa018DZkE-niRbwpzkDUqb5CVaPLvTp17zXEYW3KsGEBTC8gudiXgOMrJ1/s4030/IMG_8176.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3022" data-original-width="4030" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzxpWSXCOvUBf4aSZO4u7d_LOIYedipNseePRt71pYusoR4HZltWR91fa7HwlxrxHdXatSBaGooS5S4_Veqahparv2-_ct3HFSkugmWN9rJWNfuxXel2CRmr6XCfYgj-KKxwa018DZkE-niRbwpzkDUqb5CVaPLvTp17zXEYW3KsGEBTC8gudiXgOMrJ1/s320/IMG_8176.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Being Chinese, I’ve had my fair share of <b>abalone</b>, but
having it fresh was a completely different experience. Chef Igarashi trims off
the gills and liver, using them to create a thick rich sauce. Meanwhile, the
meaty part of the sea creature was simply sliced and more tender and sweeter
than my past experiences. We’re advised to leave some of the sauce in the bowl,
at which point, Igarashi places some rice so we can mix it into the rich sauce and
finish it off. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7QYzwgmlUx4pOfGjweYHsbGXztaXqognmqGHRt52iO_sVP0dQaUGilQlFUq4LpOGu1udLF_o1dGGe8nklX7PblYhORIE4vH1trJXk4lx64jVYbSpPAzNlhP1R16wim5EBJ-fzIKThw8QEVLvOY5VA25o9BClhyUr8yMLrKghw1LsheVPvLrpkRijxvkEe/s4030/IMG_8178.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3022" data-original-width="4030" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7QYzwgmlUx4pOfGjweYHsbGXztaXqognmqGHRt52iO_sVP0dQaUGilQlFUq4LpOGu1udLF_o1dGGe8nklX7PblYhORIE4vH1trJXk4lx64jVYbSpPAzNlhP1R16wim5EBJ-fzIKThw8QEVLvOY5VA25o9BClhyUr8yMLrKghw1LsheVPvLrpkRijxvkEe/s320/IMG_8178.jpeg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizVX1S7Dl-AzUuTeFGMNxVjbnR_SZ6uN2sr7XmGvO55X6dTnJbMynqZgm_dPVxHm4TdeZ4xAqj0LUMhwPxyIucdY9rDQ7hCmYxEUpJwOPap8pEFJsH2Et-FvsdrBscC2dBYB1SOF1nQFkW_01N7KsoMkdWLHAJbvYPRkM-BocAppFyW9dcuWk43MpfsAjR/s4032/IMG_8177.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizVX1S7Dl-AzUuTeFGMNxVjbnR_SZ6uN2sr7XmGvO55X6dTnJbMynqZgm_dPVxHm4TdeZ4xAqj0LUMhwPxyIucdY9rDQ7hCmYxEUpJwOPap8pEFJsH2Et-FvsdrBscC2dBYB1SOF1nQFkW_01N7KsoMkdWLHAJbvYPRkM-BocAppFyW9dcuWk43MpfsAjR/s320/IMG_8177.jpeg" width="320" /></a></div>
<p class="MsoNormal"><span style="font-family: inherit;">The<b> <i>uni</i> rice bowl</b> was like an over-the-top
seafood risotto, the <i>uni</i> sushi rice adorned with chopped fatty tuna, ringed with
briny fish roe, and then topped with caviar. Looking at it,
you’d think it would be so rich and decadent, but surprisingly the vinegar in
the rice cuts through it to make it lighter than you’d expect, while still
having a powerful taste of the sea (in a good way) and a lovely creaminess.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjFVchWvXsoByazTURvh0O_cOEW08GRv3SEFTUAapDRnuVdS0xJmtw3l1LwAlCGZ0sqKCqvIVoEqyhdcszJv2q_EbbazwNb_vmZ_Mo8CI0TBvpybnEkJYZIZUR55oIVFaZvNtm_rC9mqeFby5poexo_RqYeBbMCoOIIggWN65vZurE7KZA0xKoH_xXNl1x/s4032/IMG_8179.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjFVchWvXsoByazTURvh0O_cOEW08GRv3SEFTUAapDRnuVdS0xJmtw3l1LwAlCGZ0sqKCqvIVoEqyhdcszJv2q_EbbazwNb_vmZ_Mo8CI0TBvpybnEkJYZIZUR55oIVFaZvNtm_rC9mqeFby5poexo_RqYeBbMCoOIIggWN65vZurE7KZA0xKoH_xXNl1x/s320/IMG_8179.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">After the last flavourful <i>kaiseki </i>dish, the <i>nigiri
</i>begins, but not before a big pile of chopped ginger helps cleanse the
palette. Cut into smaller pieces, I enjoyed the little bits that helped provide
a refresher without being too much. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">The <i>nigiri </i>starts with a piece of <b>filefish <i>(kawahagi)</i></b>
adorned with its liver. It’s meaty and creamy, but also lightened with the
heavily vinegared rice that’s made with a combination of three vinegars. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC9_f819h5n5sUUUJjfNtGjRKI8ZpX9V_O8qQJTsdd7b16pEDr1oAJ-kkP09cv4mC_svAX6zAOaywEqZW3PD_IySrM7cp8jhYXq5p4rstM1ebgk-zl0w4FxDY335iIKoKji-TbDyzdBKh304bG6rIgEbuk69yvrW_4-iqmvuZhu0DhqCOYO42ByPZG_DXX/s4032/IMG_8180.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC9_f819h5n5sUUUJjfNtGjRKI8ZpX9V_O8qQJTsdd7b16pEDr1oAJ-kkP09cv4mC_svAX6zAOaywEqZW3PD_IySrM7cp8jhYXq5p4rstM1ebgk-zl0w4FxDY335iIKoKji-TbDyzdBKh304bG6rIgEbuk69yvrW_4-iqmvuZhu0DhqCOYO42ByPZG_DXX/s320/IMG_8180.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">I had the cleanest tasting <b>scallop</b> at Sushi Yugen, it’s
sweet without an ounce of gumminess. When pressed, Chef Kyohei Igarashi did
explain the three-step process he uses to ensure it’s so silky and fresh. I
promised I wouldn’t give away his trade secrets, so you’ll have to ask him
yourself. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0tuaWVRzXH3BUQsj00qmwr9U7mKJwYWYPdW1WdaxwUMiNlMupnGKV6orOvjjNzKGQvWCp7Hs2sit9FnolSpp-fjh67IWFceJ79CwHDLUpbhGj53FBGkPwoKfHKEQFZB2DVQsbPWodD05kzLAup5oPWFbcYlZdZno3tgrNmNRW5K0uRScBMOaLqu3rvRVM/s4032/IMG_8181.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0tuaWVRzXH3BUQsj00qmwr9U7mKJwYWYPdW1WdaxwUMiNlMupnGKV6orOvjjNzKGQvWCp7Hs2sit9FnolSpp-fjh67IWFceJ79CwHDLUpbhGj53FBGkPwoKfHKEQFZB2DVQsbPWodD05kzLAup5oPWFbcYlZdZno3tgrNmNRW5K0uRScBMOaLqu3rvRVM/s320/IMG_8181.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">The <b><i>saba</i></b><i> </i>was flavourful with a pop of
freshness, despite not being heavily loaded with green onion and ginger. Left neutral
it was still delicious. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjphjabGOC1TcQ1PjPzByXf4apX0zGbc26xB-Nupvv4Sv8SboBHeDUeoGgEuHZDY0NS3uCVrzuBke59WdLSwvOiKNjaW0GaBbambLNhSk4uQasXLUcO4RVjRvqERtHT0Y7vl6W-dWYZTaSsNGhy88o5_2HbGLvVTcurS0wSukUnVTMBEZ2hph5YBlSYohyo/s4032/IMG_8182.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjphjabGOC1TcQ1PjPzByXf4apX0zGbc26xB-Nupvv4Sv8SboBHeDUeoGgEuHZDY0NS3uCVrzuBke59WdLSwvOiKNjaW0GaBbambLNhSk4uQasXLUcO4RVjRvqERtHT0Y7vl6W-dWYZTaSsNGhy88o5_2HbGLvVTcurS0wSukUnVTMBEZ2hph5YBlSYohyo/s320/IMG_8182.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">A trio of tuna arrives afterwards with the lean <b><i>akami</i></b>
being marinated so it was flavourful, especially brushed with an extra bit of sauce.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-te24F0RfPe9CgNK5eWQH2C_Kl91k6_KormYwhedR8gNcLWrXuz1gMuL94O50imorAFGku7nMW0evM5aT80D-SVXYeA1PxjBodKTf1JTZSLwVoSLBWl6BDKD564TjMLclx4X6Atpo0xyA2sUgkHpLiHy1zdCYzx6D-54L60SZeyyhhNwRMzKg4vJdZ8R2/s4032/IMG_8116.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-te24F0RfPe9CgNK5eWQH2C_Kl91k6_KormYwhedR8gNcLWrXuz1gMuL94O50imorAFGku7nMW0evM5aT80D-SVXYeA1PxjBodKTf1JTZSLwVoSLBWl6BDKD564TjMLclx4X6Atpo0xyA2sUgkHpLiHy1zdCYzx6D-54L60SZeyyhhNwRMzKg4vJdZ8R2/s320/IMG_8116.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Indeed, the fattier tunas were decadent. I was surprised by
how soft and buttery the <b><i>chutoro</i></b><i> </i>was already, to a level
that made the <b><i>otoro</i></b><i> </i>seem not as different. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCv9Z3G0WRY7xFMH4YktQPRA0drcsfosG5kVCvQZyFmijjd9_ARHIhU6FVWOWi9gUYNjlrH-unotqE7vw6YFgR4Ouq5SUoX4pZIX6QthTt2Ad_wiFG7urKpPCxpJiMY7ud4Iuozf2zqOuA0scbfCt2Ig41GEYyEncCHVHtjajxUXltY-cusDRA3qutbXCs/s4032/IMG_8122.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCv9Z3G0WRY7xFMH4YktQPRA0drcsfosG5kVCvQZyFmijjd9_ARHIhU6FVWOWi9gUYNjlrH-unotqE7vw6YFgR4Ouq5SUoX4pZIX6QthTt2Ad_wiFG7urKpPCxpJiMY7ud4Iuozf2zqOuA0scbfCt2Ig41GEYyEncCHVHtjajxUXltY-cusDRA3qutbXCs/s320/IMG_8122.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7u8KQH6SquQgOcQnhBu0lsHw_TwVb4ZjCBuFCpZSgdaggkMPfUR4cGKbbFk1enyaPJB7aO1Jqmv1wlCokfji2q1oYN_3uZPtfSJYWE9_xZvoWjbD4_TEnmEC2Cwz6muFyGuCErtSsui0NdjXC8Lv-o1VEj1SOkgnHcvwecpQiuS31oTe9-Iq_jGJ-WuF7/s4032/IMG_8120.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7u8KQH6SquQgOcQnhBu0lsHw_TwVb4ZjCBuFCpZSgdaggkMPfUR4cGKbbFk1enyaPJB7aO1Jqmv1wlCokfji2q1oYN_3uZPtfSJYWE9_xZvoWjbD4_TEnmEC2Cwz6muFyGuCErtSsui0NdjXC8Lv-o1VEj1SOkgnHcvwecpQiuS31oTe9-Iq_jGJ-WuF7/s320/IMG_8120.jpeg" width="320" /></a></div>
<p class="MsoNormal"><span style="font-family: inherit;">A tray of hot charcoal arrives for the next piece. They are
used to sear the top of the <b><i>nodoguro saikyozuke</i></b><i>, </i>a black throat
seaperch to crisp up the skin and emit an intoxicating aroma that reminds me of
Japanese barbeque. The fish almost has a <i>unagi </i>(eel) consistency,
delicate and soft, and very flavourful as it was already marinated in miso, but
with a fresher finish. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuyUpPdjSU6tRHZJhRuOegYDNpQ7QmOUlCa4UDDabk2_RcifIia0dBzm7__MykB0cNiU8xarzuwRSrKmNL4yq8cTxirZchlRyVIUj7B4Cnq5wnRpfp7cBB9UwcqrGk5Ph_HOV_YoQmQJoCSYzGoiXi1hPaj9DuOne34sNd6yUmqJN0Z1slth5FbzZgBTAX/s4032/IMG_8124.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuyUpPdjSU6tRHZJhRuOegYDNpQ7QmOUlCa4UDDabk2_RcifIia0dBzm7__MykB0cNiU8xarzuwRSrKmNL4yq8cTxirZchlRyVIUj7B4Cnq5wnRpfp7cBB9UwcqrGk5Ph_HOV_YoQmQJoCSYzGoiXi1hPaj9DuOne34sNd6yUmqJN0Z1slth5FbzZgBTAX/s320/IMG_8124.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipFr2SdCHowIGYp7jHszyx6UZWf8RXQxg7-bltHxiEC0UAQBfxrsZaIBtkPZp66c9mnZFvno_otJ2-FqTTgGfl0Ige5nkwB4FIUXs0CILIBAs3PKAdGfegRKCfLVAy0tTq_ACpVe8owv6T4ya0O9pCTKDbncdd83n1O-O9G24jiNwgb3MP-vsYxAriCfJl/s4032/IMG_8127.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipFr2SdCHowIGYp7jHszyx6UZWf8RXQxg7-bltHxiEC0UAQBfxrsZaIBtkPZp66c9mnZFvno_otJ2-FqTTgGfl0Ige5nkwB4FIUXs0CILIBAs3PKAdGfegRKCfLVAy0tTq_ACpVe8owv6T4ya0O9pCTKDbncdd83n1O-O9G24jiNwgb3MP-vsYxAriCfJl/s320/IMG_8127.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">The <b><i>anago </i></b>or conger eel was tasty, but it’s
hard to follow the delicious seaperch. Nonetheless, the eel was hot and meaty
and has that slight sweetness that’s synonymous with eel without being too
sugary.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVOpz1_tBRH_YT85-dTVqoC-g3zg3csjmpV02n_q6COQAXzBtvvAwUuTnbrJ-_Guki61y7H3gapvjxviRzF8bwSijXo0Bg_s6-P4xSNe0n3_M9PXVoeyinsgzk10h77HKvjPOzOwsLJ0dvfQx07LBrD7ZZBYZdt9wECie1OiSVG254S90qKmqtxIjbSu5/s4032/IMG_8130.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVOpz1_tBRH_YT85-dTVqoC-g3zg3csjmpV02n_q6COQAXzBtvvAwUuTnbrJ-_Guki61y7H3gapvjxviRzF8bwSijXo0Bg_s6-P4xSNe0n3_M9PXVoeyinsgzk10h77HKvjPOzOwsLJ0dvfQx07LBrD7ZZBYZdt9wECie1OiSVG254S90qKmqtxIjbSu5/s320/IMG_8130.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Yugen’s <b><i>tamago </i></b>was cake-like in consistency
with an almost savoury finish. I only wish the piece was larger and served warm.
<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz7Lqd0HLRHkvabChZ53uGgpoLJTuSyM1a9z7rKYG4mDQzgIKdTNgVw3Vty2vAHcXEtYj_oEa1b9c9RRFbFTVMFFECwgNnWHnyLwQFZjObODXQNFLhR79o7yHGgBJT2Dv2mHed95BtepWSvymQrtq96lmaLaUwpxOBuGMZox3kFI_JofaOL3EfPPPXH54m/s4032/IMG_8133.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz7Lqd0HLRHkvabChZ53uGgpoLJTuSyM1a9z7rKYG4mDQzgIKdTNgVw3Vty2vAHcXEtYj_oEa1b9c9RRFbFTVMFFECwgNnWHnyLwQFZjObODXQNFLhR79o7yHGgBJT2Dv2mHed95BtepWSvymQrtq96lmaLaUwpxOBuGMZox3kFI_JofaOL3EfPPPXH54m/s320/IMG_8133.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Our meal ends with another bowl of piping hot soup, this
time the traditional <b>miso</b> consisting of a rich broth with finely chopped
seaweed.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-McqkNOWz_6dpxElNnOrEilaxOhE1dmrVYWFf2h-pSqnQHgNCYh5iAgXI5iWFfs8jEyKOJRSbx1wqNcSvUcww082qXSSC01lx5YX9PRGBk5FwNvCQAMXLydfsIRMkdEmaHdzMzWkbGt9dWm3O4VMNrIZvgZ6CLn-sHP7Bc7lUCG8PHrt5euLeESt4gQRb/s4032/IMG_8135.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-McqkNOWz_6dpxElNnOrEilaxOhE1dmrVYWFf2h-pSqnQHgNCYh5iAgXI5iWFfs8jEyKOJRSbx1wqNcSvUcww082qXSSC01lx5YX9PRGBk5FwNvCQAMXLydfsIRMkdEmaHdzMzWkbGt9dWm3O4VMNrIZvgZ6CLn-sHP7Bc7lUCG8PHrt5euLeESt4gQRb/s320/IMG_8135.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">The dessert leans towards <i>kaiseki</i> preparations again.
Instead of the typical musk melon, ice cream, or mochi, Yugen presents a
beautifully prepared <b>fruit jelly</b> topped with white bean paste dusted
with matcha powder and adorned with a salted Sakura flower. What a beautiful
finish. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1MPKVog2EWAFkTd8bOTy86TE0-bW6VKp2Mk7NWcxTO38GkTejjiVvdgZ3RymhHMEQMlYRsiUpRIP9G6tyb_g5NpV-zxnvcXv7z39kEZw5Agg0cJKRmwzceFOP8cLUJDOwRAvfqNB_E3NKoZN0vVmaTi8a4vGMSuMm0AVwtKcp-2D27eif_8lwlRgccthW/s4032/IMG_8184.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1MPKVog2EWAFkTd8bOTy86TE0-bW6VKp2Mk7NWcxTO38GkTejjiVvdgZ3RymhHMEQMlYRsiUpRIP9G6tyb_g5NpV-zxnvcXv7z39kEZw5Agg0cJKRmwzceFOP8cLUJDOwRAvfqNB_E3NKoZN0vVmaTi8a4vGMSuMm0AVwtKcp-2D27eif_8lwlRgccthW/s320/IMG_8184.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Summing up Igarashi’s menu, I’m impressed by how well he
balances rich ingredients to create a dish that still has a freshness to it… I
left satisfied but not feeling heavy. Armed with our remaining champagne, we’re
invited to their “patio” in the lobby, where we could finish the drinks without
being rushed to leave. <o:p></o:p></span></p>
<span style="line-height: 107%;"><span style="font-family: inherit;">In Toronto we’re blessed to have so many omakase
options. Sushi Yugen’s is top notch especially for its relatively reasonable
price. When is it time to dine at Chef Igarashi’s counter again? I hope soon.</span></span><span face=""Aptos",sans-serif" style="font-size: 11pt; line-height: 107%; mso-ansi-language: EN-CA; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Aptos; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> </span><br /><div><div><blockquote><p></p></blockquote><p></p><div>
<span style="font-family: inherit;">
<span style="color: #351c75;"> <strong> Overall mark - 10 out of 10 </strong></span></span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<center>
<div style="border: 2.5px solid black; height: 150px; width: 350px;">
<span><span style="font-family: inherit;"><i><u>How To Find Them</u></i></span></span>
<span><strong><span style="color: #351c75; font-family: inherit;"></span></strong></span>
<br />
<div style="text-align: left;">
<span><span style="font-family: inherit;"><strong style="font-family: inherit; font-weight: bold;"><i style="color: #351c75;"> </i>Location:</strong><span style="font-family: inherit;"><b> </b>Toronto, Canada</span></span></span><br />
<span style="font-family: inherit;"> </span><strong style="font-family: inherit;">Address: </strong><span style="font-family: inherit;">150 York Street</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><strong> Website:</strong> <a href="https://sushiyugen.ca/" target="_blank">https://sushiyugen.ca/</a></span></div><div style="text-align: left;"><br /></div></div>
</center>
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<span style="color: black; font-family: inherit;"><div><br /></div></span>
<span style="color: black; font-family: inherit;">Follow me on twitter to chat, be notified about new posts and more - <a href="https://twitter.com/GastroWorldBlog">https://twitter.com/GastroWorldBlog</a></span><br />
<span style="color: black; font-family: inherit; font-size: x-small;"><span style="color: #351c75; font-size: xx-small;">____________________________</span><br />
<span style="color: #351c75; font-size: xx-small;">Gastro World's Grading System</span></span><br />
<ul><span style="color: black; font-family: inherit; font-size: x-small;">
<li><span style="font-size: xx-small;"><span style="color: #351c75;">Anything under 5</span> - I really disliked and will never go back</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">6 </span>- decent restaurant but I likely won't return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">7</span> - decent restaurant and I will likely return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">8</span> - great restaurant that I'd be happy to recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">9</span> - fantastic restaurant that I would love to visit regularly and highly recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">10</span> - absolute perfection!</span></li>
</span></ul>
<span style="font-family: inherit;"><span style="color: black; font-size: x-small;">
</span></span>
<br />
<hr />
<span style="font-family: inherit;">
<span style="color: purple; font-family: inherit;"><b>Is That It? I Want More!</b></span><br />
<br />
<span style="font-family: inherit; font-size: x-small;">Other Gastro World posts similar to this:</span></span><br />
<ul><span style="font-family: inherit; font-size: x-small;"><a href="https://www.blogger.com/blogger.g?blogID=931373018532421200">
</a>
<li><a href="https://www.gastroworld.ca/2023/02/sushi-masaki-saito-toronto.html">Sushi Masaki Saito</a></li>
<li><a href="https://www.gastroworld.ca/2023/06/kappo-sato-toronto.html">Kappo Sato</a></li>
</span></ul>
<hr />
</div></div><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div>Gastro Worldhttp://www.blogger.com/profile/12039880183110502096noreply@blogger.com150 York St, Toronto, ON M5H 3S5, Canada43.6496155 -79.384655515.339381663821158 -114.5409055 71.959849336178848 -44.228405499999994tag:blogger.com,1999:blog-931373018532421200.post-39576309111821714362024-02-24T01:00:00.070-05:002024-02-24T01:00:00.129-05:00Zunyan Fine Dining & Banquet 樽宴大酒楼 (Toronto)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOUaPGkjMia9pNPXvryKxAIcfVEN8yV1gFYOjWmm3ENHov5P3nCy_imEyPY9_bIgqH7pXa29lEAJbBAjUGsdtSl0e7bL4Q-CHuAWe306NnRepd-SCokQ_rmRi2-YRv_9SXQuYSmlPRbsR0OSARjQ3sMlDw7uzY_cv_sLS2GWUiczMcHeAMVSY23Xg3EnmQ/s4032/IMG_7565.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOUaPGkjMia9pNPXvryKxAIcfVEN8yV1gFYOjWmm3ENHov5P3nCy_imEyPY9_bIgqH7pXa29lEAJbBAjUGsdtSl0e7bL4Q-CHuAWe306NnRepd-SCokQ_rmRi2-YRv_9SXQuYSmlPRbsR0OSARjQ3sMlDw7uzY_cv_sLS2GWUiczMcHeAMVSY23Xg3EnmQ/s320/IMG_7565.jpeg" width="320" /></a></div><div><span style="font-family: inherit;"><br /></span><p class="MsoNormal"><span style="font-family: inherit;">If you’re in the mood for dim sum on a weekday, consider Zunyan
Fine Dining & Banquet where any small, medium, or large dish is only <b>$5</b>
for the <u>entire</u> lunch period. Order before 11:00am on weekends and the
price inches up to <b>$5.25</b>. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Their <b><i>sui mai</i> with fish roe (L)</b> is solid with authentic
flavours and the pork not overly pulverized. Just break into it before eating
as they were not cooked through on one of my visits. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqelKNG4Z8QnAh_q8bitKSIX9CPj_UWdHmVYyBww_GEsbQKtZYvESwVykbLzCeaY8t5lMgXIh9oFugLmUcqnO6Z6HYQfOmI14hb2XYzbhcfij2FgUzlS-iXKJLe_OBSrKOIwfBhrmEzhjBuUYEx8Ttrd5clB_UrpztgTHSlhbweIwTMUZMfyDhGXyk9Ol/s4032/IMG_7395.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqelKNG4Z8QnAh_q8bitKSIX9CPj_UWdHmVYyBww_GEsbQKtZYvESwVykbLzCeaY8t5lMgXIh9oFugLmUcqnO6Z6HYQfOmI14hb2XYzbhcfij2FgUzlS-iXKJLe_OBSrKOIwfBhrmEzhjBuUYEx8Ttrd5clB_UrpztgTHSlhbweIwTMUZMfyDhGXyk9Ol/s320/IMG_7395.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Oddly, the <i>har gow </i>is considered an XL and therefore
not included in the special. But, if you’re a fan of shrimp dumplings, the <b>shrimp
and chive dumplings (L)</b> is a close substitute. Moreover, the filling is
heavy on the shrimp and skimps on the vegetable anyways. It’s a run-of-the-mill
version of the dish with the wrapper slightly to thick and sticky. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijuNVdnVUoxmY1GC_qayMqOFF5CjZcp8tcrTkom-a2pRDjJ8uYsHNIrcdviL0n4kKOsfdhtpOerkb5nQ8fWJCWe36DBb0G-0_xQpE7sTCBkbxRIZur46mZBCBL_WobOaMZPYK4yqc2RFYcbrE5ZZ2i0PNRnQWbCm451Q_kdzTAiv7xwJ0IWgW8kBcBk5Jn/s4032/IMG_7568.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijuNVdnVUoxmY1GC_qayMqOFF5CjZcp8tcrTkom-a2pRDjJ8uYsHNIrcdviL0n4kKOsfdhtpOerkb5nQ8fWJCWe36DBb0G-0_xQpE7sTCBkbxRIZur46mZBCBL_WobOaMZPYK4yqc2RFYcbrE5ZZ2i0PNRnQWbCm451Q_kdzTAiv7xwJ0IWgW8kBcBk5Jn/s320/IMG_7568.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">It’s a similar story with the<b> BBQ pork and egg rice roll
(M)</b>, which has big chunks of barbeque pork, but lacks flavour. The rice
roll wrapper isn’t consistently prepared: one visit it was too thick and
another still thick but at least silkier. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpvHp6VZhZuE-QHO0kf78JS8bkn3Sq7FysZarwdKQsYxnQyVVtVDSrExZ-D_UUr1pfsgXmEpcGERoAOYH5wc5oTUGSYidnbfaIwFKf_R-UX4T7tVfIoOtrH3phncWWhJQFkRpbmWiHr5GiCP1zcMgnHEekDaq1xQ6uHXSMKAfTcDCDGRYCbWlyBG8niZTZ/s3478/IMG_7397.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2939" data-original-width="3478" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpvHp6VZhZuE-QHO0kf78JS8bkn3Sq7FysZarwdKQsYxnQyVVtVDSrExZ-D_UUr1pfsgXmEpcGERoAOYH5wc5oTUGSYidnbfaIwFKf_R-UX4T7tVfIoOtrH3phncWWhJQFkRpbmWiHr5GiCP1zcMgnHEekDaq1xQ6uHXSMKAfTcDCDGRYCbWlyBG8niZTZ/s320/IMG_7397.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">If you prefer a thinner <i>cheung fun</i>, the <b>fish paste
with parsley and preserved egg rice roll (L)</b> fits the bill and the filling
a combination seldom found elsewhere. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyfG1-bwARGDei37TEBaWq1Igxf9EKEfI02d5g-J8BDE-FERax97l9ekZR8Vq3NYNsrksFIzjZAJAxo9zdOr6pwr-H69Uek-O56Ay4YGkowGZkgWBYPIwyG4sGwT7YVLdHYDC-As6qEdA2tfA4gtTiqodon6-I5aDn_r6_dK37IsYiC0OvxVoQTic9jvVS/s4032/IMG_7631.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyfG1-bwARGDei37TEBaWq1Igxf9EKEfI02d5g-J8BDE-FERax97l9ekZR8Vq3NYNsrksFIzjZAJAxo9zdOr6pwr-H69Uek-O56Ay4YGkowGZkgWBYPIwyG4sGwT7YVLdHYDC-As6qEdA2tfA4gtTiqodon6-I5aDn_r6_dK37IsYiC0OvxVoQTic9jvVS/s320/IMG_7631.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Zunyan’s <b>shrimp balls (L)</b> remind of me of a crab claw
without the crab. Hot, crispy, and juicy these are delicious! Just be aware
that the crispy vermicelli noodles pieces coating it are not always used. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpYRrOugS9u3n8CJUPr4nPqV7UyAM_p1nAD-bzvRWWwCbkccBeR6auK96MeH4wlNGZUu38irBA5qxih0JTN8i1ya8KMk3HnqKQuTYF6j7YmlWulURD8BdrUC-aD2zG5-sj4BiuCfIxnSJAmzH7-jiiGtSyt5aEt0Ul9vITibtr8-X28U2KnMvRmxzZGrd0/s3325/IMG_7398.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2310" data-original-width="3325" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpYRrOugS9u3n8CJUPr4nPqV7UyAM_p1nAD-bzvRWWwCbkccBeR6auK96MeH4wlNGZUu38irBA5qxih0JTN8i1ya8KMk3HnqKQuTYF6j7YmlWulURD8BdrUC-aD2zG5-sj4BiuCfIxnSJAmzH7-jiiGtSyt5aEt0Ul9vITibtr8-X28U2KnMvRmxzZGrd0/s320/IMG_7398.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">The shrimp balls are much better than the <b>pan-fried
shrimp with corn cake (L), </b>which is really fish paste studded with shrimp
pieces. Sadly, it also lacks corn… an ingredient that adds texture to an
otherwise overly soft patty. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35X7QDA2MwQtOJeiuHpXxJboUU5tovS9CQ7U5foXRr3pu87BZTaWIenOBS4kiGse3AKGdrR_wG2TBCoDJJM6032qSvaIwtTRQMQzCJGLGK5EY0Kkl6nE9josS7b2Wx28HsAf54bc9OFKvhAOG9usQiY1oSpI5XU5CxJfpVjBJPbyR8SrLAiA3f3Tj9Zq0/s4032/IMG_7632.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35X7QDA2MwQtOJeiuHpXxJboUU5tovS9CQ7U5foXRr3pu87BZTaWIenOBS4kiGse3AKGdrR_wG2TBCoDJJM6032qSvaIwtTRQMQzCJGLGK5EY0Kkl6nE9josS7b2Wx28HsAf54bc9OFKvhAOG9usQiY1oSpI5XU5CxJfpVjBJPbyR8SrLAiA3f3Tj9Zq0/s320/IMG_7632.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">While there’s a fair amount of mushrooms in the <b>tofu skin
roll (M), </b>there isn’t a lot of other vegetables and relies on vermicelli
instead. At least they were well toasted to give it that crunch you need. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqAWRZK_7uddPkT7pQb4WO_LUkOZttSmgS03alwIdW42h-kBn2nneVMrpKTTScEDJ3RrRI7_JSStnSOKjRPFj0rX8G-UqIPRLSX6DWkSh1h0nD3m06OK3UAWlw9ppH3MlyzQKvLkVZoj_xvTFaORvuHgialrTc-_izSKSbwwKe8IbeJWbElwM4NMYzzFAw/s3153/IMG_7402.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2071" data-original-width="3153" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqAWRZK_7uddPkT7pQb4WO_LUkOZttSmgS03alwIdW42h-kBn2nneVMrpKTTScEDJ3RrRI7_JSStnSOKjRPFj0rX8G-UqIPRLSX6DWkSh1h0nD3m06OK3UAWlw9ppH3MlyzQKvLkVZoj_xvTFaORvuHgialrTc-_izSKSbwwKe8IbeJWbElwM4NMYzzFAw/s320/IMG_7402.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgNPe8fi7Nr5IdY3g-wuZ-kMHv7TbdyoZ3dbkL55Tr18iP7Ph1y3zuuaOwdVCdrJoi44ZjTuuKZfU69worQd3GEB7Nke7eEPEklwFau1vLbLsfVdY1MV40FJzWubrbYuUyHDriB3UE56URPhbhyphenhyphen5aX2TIBlGztIfKqI8CIooxq0ywldBXOihUdZPJa-UlX/s2323/IMG_7403.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1751" data-original-width="2323" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgNPe8fi7Nr5IdY3g-wuZ-kMHv7TbdyoZ3dbkL55Tr18iP7Ph1y3zuuaOwdVCdrJoi44ZjTuuKZfU69worQd3GEB7Nke7eEPEklwFau1vLbLsfVdY1MV40FJzWubrbYuUyHDriB3UE56URPhbhyphenhyphen5aX2TIBlGztIfKqI8CIooxq0ywldBXOihUdZPJa-UlX/s320/IMG_7403.jpeg" width="320" /></a></div>
<p class="MsoNormal"><span style="font-family: inherit;"><br /></span></p><p class="MsoNormal"><span style="font-family: inherit;">I prefer the steamed <b>bean curd meat roll with oyster
sauce (M)</b> that encapsulates more filling. Big chunks of pork, shrimp, and
vegetables are wrapped in the flavourful bean curd sheets. Having ordered this
several times, the dish stays consistent and always satisfies. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJXeqbtLMfcxN-5XbsrEKrm7wSFTaP2Yvj_NClMEjp42hpzVCMGXAKlys-WVSvlCXqwWQt_Pk1OFuQKzysfx8Pkn7PSd7DuofSx-7zva4TLuXsQ17iZK2u-On2XccC8wyf0VMPZye-OOs5c7V6qID-1dhz2p4y4k1aAuUK4ZdB8csji-f_dcVpEMbHDOEE/s4032/IMG_7563.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJXeqbtLMfcxN-5XbsrEKrm7wSFTaP2Yvj_NClMEjp42hpzVCMGXAKlys-WVSvlCXqwWQt_Pk1OFuQKzysfx8Pkn7PSd7DuofSx-7zva4TLuXsQ17iZK2u-On2XccC8wyf0VMPZye-OOs5c7V6qID-1dhz2p4y4k1aAuUK4ZdB8csji-f_dcVpEMbHDOEE/s320/IMG_7563.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUyeX7pGFv1ec0eFttRBXq8Y7tSrI69MX5qdmfEiEBmIxX2RWJHSVsN8TIjpdI2V4Qe9vTUVEEgDm738lGeIwBcgMeD573FZdWfZbt7UwARlyGYA4cnWgN-gxE33fSq9v7upQ8CX7GvsYRASVGteuUs3P_B4hU2QvP2dwASCiryxE-ndvZLFuZgn6XwRVd/s3310/IMG_7564.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3310" data-original-width="2927" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUyeX7pGFv1ec0eFttRBXq8Y7tSrI69MX5qdmfEiEBmIxX2RWJHSVsN8TIjpdI2V4Qe9vTUVEEgDm738lGeIwBcgMeD573FZdWfZbt7UwARlyGYA4cnWgN-gxE33fSq9v7upQ8CX7GvsYRASVGteuUs3P_B4hU2QvP2dwASCiryxE-ndvZLFuZgn6XwRVd/s320/IMG_7564.jpeg" width="283" /></a></div>
<p class="MsoNormal"><span style="font-family: inherit;"><br /></span></p><p class="MsoNormal"><span style="font-family: inherit;">The <b>shrimp paste and squid with vermicelli (L) </b>is
rarely found at dim sum restaurants, even though it was a staple in the past. While
the dish isn’t heavy on the shrimp paste, it’s flavourful enough and the
vermicelli soaks in all the juices and almost melts into the other ingredients.
Sadly, in recent months the squid seems to have been taken off the menu…
hopefully, it’ll make a reappearance. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFc6QWAgfgd65MfEwDuyp9B1biNvYXhWVIzSGxdS936zUX64ZS3AUIEc19d_lw28-VkgFRQZWQx_mhf-2uc-X56g6mXB3_gYxKXAOoJTl_fxUcByvLZjSnLYa4RSYOI82YkgLGKhE_3t1a0RasFAeVVu94kvmLkRits2rNA3fBSmHK6rEm0ybN3QLBvCta/s4032/IMG_7396.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFc6QWAgfgd65MfEwDuyp9B1biNvYXhWVIzSGxdS936zUX64ZS3AUIEc19d_lw28-VkgFRQZWQx_mhf-2uc-X56g6mXB3_gYxKXAOoJTl_fxUcByvLZjSnLYa4RSYOI82YkgLGKhE_3t1a0RasFAeVVu94kvmLkRits2rNA3fBSmHK6rEm0ybN3QLBvCta/s320/IMG_7396.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">For a filling dish, the <b>preserved egg with minced pork
congee (L) </b>arrives as a huge bowl and has a decent amount of ingredients.
While the congee base could be saltier, it is accompanied by green onions and
crispy wonton bits for colour and crunch. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfvl7sGYN7V1m3tK4Kh2x1srr4iYErsQ88Yqtv74UdaYM5RjZP6_MjFL2uBg-_VKwZcxRArWo8nwQcYT9MPiVy0KMDHliuVZGuafP9lCDKmwMicKF24JXrSV-5eJGgAqVcxuPsExJGPJsHB77peG376Csp16kOx5h62vzzolRWqfvQjpR8WCLGwFcg-2zp/s4032/IMG_7562.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfvl7sGYN7V1m3tK4Kh2x1srr4iYErsQ88Yqtv74UdaYM5RjZP6_MjFL2uBg-_VKwZcxRArWo8nwQcYT9MPiVy0KMDHliuVZGuafP9lCDKmwMicKF24JXrSV-5eJGgAqVcxuPsExJGPJsHB77peG376Csp16kOx5h62vzzolRWqfvQjpR8WCLGwFcg-2zp/s320/IMG_7562.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Zunyan’s <b>wrapped chicken with egg yolk and cilantro
sticky rice (L)</b> are larger arriving two to an order. However, it’s mostly
rice with a bit of salty duck egg and meat. Overall, nothing really stood out
and it was too dense. Having it with the <b>steamed shiitake and chicken (L) </b>is
ideal. At least the chicken is marinated longer and flavourful enough to cut
through the big chunks of rice. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj76xzGt_0pMGZMNGVIX2Lx7aI12eokpcneDObKLbPnwm0JI4GjvFDWOBjqDPB_pCGU-oOXxWv0HI8SXNuhtUPI_W-ukI84FJDl_2rQuBUOJ6DZiWVBvM3QOj_gd0NL-j2-Y9WPExocMVJnZUkKERxUhq2C99MEM76p9VdTWXGMhm63Fq7TwZG3qPLdZysV/s4032/IMG_7567.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj76xzGt_0pMGZMNGVIX2Lx7aI12eokpcneDObKLbPnwm0JI4GjvFDWOBjqDPB_pCGU-oOXxWv0HI8SXNuhtUPI_W-ukI84FJDl_2rQuBUOJ6DZiWVBvM3QOj_gd0NL-j2-Y9WPExocMVJnZUkKERxUhq2C99MEM76p9VdTWXGMhm63Fq7TwZG3qPLdZysV/s320/IMG_7567.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJuaZu6sFMbvubDyGJtQjfLMp_hQCUgpJY2JDMkyECZcnzLSVOfbh9-dgRMxw8QP3Lh3xhQ47pEQfJ9Q38G5HOv3ZikuiTb5jFcsvr8KUNx2-ZsLQJG7QywKCW9NnMToabWgUO_2LoYw6mbUZRj8N_reiIWJ_StbHru8Eqs_ye-PmWypHeoAigmFvyJGrO/s3942/IMG_7569.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2684" data-original-width="3942" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJuaZu6sFMbvubDyGJtQjfLMp_hQCUgpJY2JDMkyECZcnzLSVOfbh9-dgRMxw8QP3Lh3xhQ47pEQfJ9Q38G5HOv3ZikuiTb5jFcsvr8KUNx2-ZsLQJG7QywKCW9NnMToabWgUO_2LoYw6mbUZRj8N_reiIWJ_StbHru8Eqs_ye-PmWypHeoAigmFvyJGrO/s320/IMG_7569.jpeg" width="320" /></a></div>
<p class="MsoNormal"><span style="font-family: inherit;">If you can get past the overly oily wrapper on the <b>fried
chicken dumpling (M), </b>it is crispy and stuffed with chunks of chicken,
diced mushrooms, and green onion. For me, I found this was too oil logged and
heavy. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwc2mw5LfxiM3LRFA-YGroIkPZ3MBSBHAGb7ed4-U3pG9Zik51OYSMHcz9sNx79F5OPMzwl6IamvK6hk3gXxZ41Iks_W8DMQGx3Bup-QEKHBGyJaNO41BVJAzB22_Nojbg4a34eGWwFz0kVtyp2ixqoLCcg71PUCSQNSK7U__oSa17TN_yD9f1MZSVuuX5/s4032/IMG_7793.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwc2mw5LfxiM3LRFA-YGroIkPZ3MBSBHAGb7ed4-U3pG9Zik51OYSMHcz9sNx79F5OPMzwl6IamvK6hk3gXxZ41Iks_W8DMQGx3Bup-QEKHBGyJaNO41BVJAzB22_Nojbg4a34eGWwFz0kVtyp2ixqoLCcg71PUCSQNSK7U__oSa17TN_yD9f1MZSVuuX5/s320/IMG_7793.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">In terms of dessert, sharing the <b>golden mango sago (M)</b>
is a perfect finish. The sago isn’t overly large and just sweet enough to satisfy.
The real mango pieces are also a nice touch. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis9xyouZYw2qQnqFr8rDwmjSb9vlwzG5dU2hmqVYXt3_cSVgSkiX1JYR9-OA-y6fNn0wpWe3LH_xjkAUDGAgEeY6BStjMInxxASY8HRk4ALlBDp3P5MjHKvPzHai8ECDDa9G9rBcmj5b7-h8yA0Jp1_lP2rfPANVJ8kR6P9WdMD-1Eag8FopxQEnWuBhmD/s4032/IMG_7561.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis9xyouZYw2qQnqFr8rDwmjSb9vlwzG5dU2hmqVYXt3_cSVgSkiX1JYR9-OA-y6fNn0wpWe3LH_xjkAUDGAgEeY6BStjMInxxASY8HRk4ALlBDp3P5MjHKvPzHai8ECDDa9G9rBcmj5b7-h8yA0Jp1_lP2rfPANVJ8kR6P9WdMD-1Eag8FopxQEnWuBhmD/s320/IMG_7561.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">I find the mango sago more satisfying than the <b>black
sesame glutinous rice balls (L), </b>which wasn’t sugary enough. Ultimately, it
tastes more like a nutty sticky rice ball than dessert. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnCKMPh_8qbg-U4hOrb_ZCPZfYF-6POiVxVvd9lpcUTf57rzlBh92AEf-LfMBiakwB3l9WJ8dzx1rybgrFFIfLhPFMwBr2ES4yk6ZGNs6Tuxka4qVdQvlSFIiEbkK3P3EvDHnQePwaC8gRpznTsk4PVoY68WZNiLGUC2Kf_kz61wh0CfOC9KH3-Ar0UJC8/s3247/IMG_7399.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2320" data-original-width="3247" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnCKMPh_8qbg-U4hOrb_ZCPZfYF-6POiVxVvd9lpcUTf57rzlBh92AEf-LfMBiakwB3l9WJ8dzx1rybgrFFIfLhPFMwBr2ES4yk6ZGNs6Tuxka4qVdQvlSFIiEbkK3P3EvDHnQePwaC8gRpznTsk4PVoY68WZNiLGUC2Kf_kz61wh0CfOC9KH3-Ar0UJC8/s320/IMG_7399.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9byIMOpvnLyYX6a-CoZgDNT2ihLmKObl1UlGBDsdHO1if_xaj7zgRXOonU4WCUeYCrfN9H2g8g6qOhrxrMOr_ltiq0M2BSP925dLB81-6FPjVGR_gjLQd1Z_YIU9dH-ORJqnABX7kqBCBMf464iDNi8EsVb2MAm73pk5_Tr5PCX4AXu495HyOhFsbADs/s2206/IMG_7400.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1687" data-original-width="2206" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9byIMOpvnLyYX6a-CoZgDNT2ihLmKObl1UlGBDsdHO1if_xaj7zgRXOonU4WCUeYCrfN9H2g8g6qOhrxrMOr_ltiq0M2BSP925dLB81-6FPjVGR_gjLQd1Z_YIU9dH-ORJqnABX7kqBCBMf464iDNi8EsVb2MAm73pk5_Tr5PCX4AXu495HyOhFsbADs/s320/IMG_7400.jpeg" width="320" /></a></div>
<p class="MsoNormal"><span style="font-family: inherit;">Zunyan’s dining room is spacious, but even so, I recommend
arriving before 11:00am on weekdays to avoid waiting. Tables of two will need
to be okay with dining beside others as the small tables are set <i>very</i>
close. There’s no privacy with dim sum. </span></p><div><div>
<p class="MsoNormal"></p><blockquote><span style="color: #800180;"><b></b><b>In a nutshell... </b></span><br /><ul style="text-align: left;"><li><b>Must order: </b>fried shrimp balls and bean curd meat roll with oyster sauce</li><li><b>Just skip:</b> pan fried shrimp corn cake and fried chicken dumpling</li></ul><p></p></blockquote><p></p><div>
<span style="font-family: inherit;">
<span style="color: #351c75;"> <strong> Overall mark - 7.5 out of 10 </strong></span></span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<center>
<div style="border: 2.5px solid black; height: 150px; width: 350px;">
<span><span style="font-family: inherit;"><i><u>How To Find Them</u></i></span></span>
<span><strong><span style="color: #351c75; font-family: inherit;"></span></strong></span>
<br />
<div style="text-align: left;">
<span><span style="font-family: inherit;"><strong style="font-family: inherit; font-weight: bold;"><i style="color: #351c75;"> </i>Location:</strong><span style="font-family: inherit;"><b> </b>Toronto, Canada</span></span></span><br />
<span style="font-family: inherit;"> </span><strong style="font-family: inherit;">Address: </strong><span style="font-family: inherit;">648 Silver Star Boulevard</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><strong> </strong></span></div><div style="text-align: left;"><br /></div></div>
</center>
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<span style="color: black; font-family: inherit;">Follow me on twitter to chat, be notified about new posts and more - <a href="https://twitter.com/GastroWorldBlog">https://twitter.com/GastroWorldBlog</a></span><br />
<span style="color: black; font-family: inherit; font-size: x-small;"><span style="color: #351c75; font-size: xx-small;">____________________________</span><br />
<span style="color: #351c75; font-size: xx-small;">Gastro World's Grading System</span></span><br />
<ul><span style="color: black; font-family: inherit; font-size: x-small;">
<li><span style="font-size: xx-small;"><span style="color: #351c75;">Anything under 5</span> - I really disliked and will never go back</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">6 </span>- decent restaurant but I likely won't return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">7</span> - decent restaurant and I will likely return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">8</span> - great restaurant that I'd be happy to recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">9</span> - fantastic restaurant that I would love to visit regularly and highly recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">10</span> - absolute perfection!</span></li>
</span></ul>
<span style="font-family: inherit;"><span style="color: black; font-size: x-small;">
</span></span>
<br />
<hr />
<span style="font-family: inherit;">
<span style="color: purple; font-family: inherit;"><b>Is That It? I Want More!</b></span><br />
<br />
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<li><a href="https://www.gastroworld.ca/2019/03/crown-jewel-fine-dining-for-dim-sum.html">Crown Jewel Fine Dining</a></li>
<li><a href="https://www.gastroworld.ca/2016/12/grandeur-palace-toronto.html">Grandeur Palace</a></li>
</span></ul>
<hr />
</div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div>Gastro Worldhttp://www.blogger.com/profile/12039880183110502096noreply@blogger.com648 Silver Star Blvd, Scarborough, ON M1V 5N1, Canada43.822748 -79.30018559999999215.512514163821152 -114.45643559999999 72.132981836178843 -44.143935599999992tag:blogger.com,1999:blog-931373018532421200.post-58991555984394894872024-02-17T01:00:00.000-05:002024-02-17T01:00:00.136-05:00Shunoko (Toronto)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcaMZf_tcHTPhzTMRyS2SywevhpOiMq5vcEq61BcC4PqaAe3Hsyj1lalRL4h2JQfuG_072yzxtZhCTejB2iUz93fgaoj8TakpwHt8FixGxvJ9l5wAXVMYC7WUTr-YTspF_SBkvv8sc4y1lx2wm0LHwaUoc5izbAEn-4rrFYM0bI_GiV7CtLGZzogHxht2d/s3516/IMG_7579.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2456" data-original-width="3516" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcaMZf_tcHTPhzTMRyS2SywevhpOiMq5vcEq61BcC4PqaAe3Hsyj1lalRL4h2JQfuG_072yzxtZhCTejB2iUz93fgaoj8TakpwHt8FixGxvJ9l5wAXVMYC7WUTr-YTspF_SBkvv8sc4y1lx2wm0LHwaUoc5izbAEn-4rrFYM0bI_GiV7CtLGZzogHxht2d/s320/IMG_7579.jpeg" width="320" /></a></div><span style="font-family: inherit;"><br /></span><div><p class="MsoNormal"><span style="font-family: inherit;">Most people visit Shunoko for the $100 <i>omakase</i> and
may skip their <i>a la carte</i> menu. Admittedly, it’s not extensive, comprised
of appetizers and <i>nigiri </i>by the piece with a few handrolls and <i>maki </i>for
good measure. Yet, it’s a great option for those who want a quick and/or
lighter meal.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">The <b>butter on fire roll ($19)</b> would elicit a fire
emoji. While it has a delicate and tender consistency, the little pops of
crunch and flavour changes gives the <i>maki </i>interest. While it sounds
weird, the hint of bacon and nuttiness from sesame gives the typical shrimp,
avocado, and cucumber combination an unexpected flavour. The torched salmon was
also done well, using a bit of <i>aburi </i>sauce for creaminess but not
saturating the sushi. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdEiwlZ62VeeM8Ltg0dz7DaTSQ8lmGCn8AIZH_ssZGeUPfS60aMsvAD52cXd54Riure1_PL9mMpvyBeEP1YNgoNXCuHE9K0t7GqkyYvlMXNulMcHNeKndW7xnq1fZ22LIGnIBeVf_umQNYPCPl8jJtVQ-n8YSm8Axg8-2IfTI3gENdjU6Wu-SflfIGSXrL/s3748/IMG_7582.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2826" data-original-width="3748" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdEiwlZ62VeeM8Ltg0dz7DaTSQ8lmGCn8AIZH_ssZGeUPfS60aMsvAD52cXd54Riure1_PL9mMpvyBeEP1YNgoNXCuHE9K0t7GqkyYvlMXNulMcHNeKndW7xnq1fZ22LIGnIBeVf_umQNYPCPl8jJtVQ-n8YSm8Axg8-2IfTI3gENdjU6Wu-SflfIGSXrL/s320/IMG_7582.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Similar to the above is the <b>can’t go wrong </b>($20),
which substitutes torched scallop for the salmon. The protein gives off a
lighter and slighter sweeter finish. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj42K28jY4qBW74WNSo9zslHuoXGzkdAtni4djwxRG4062XFTGyDDppubyvPme0FwGLe2LKwhO7CE0I1CM_5exv1kJOQTCLyoe1xcH3muBLp9aw56Vlm1lCqKkXVQP1M2E9c60tCA5pT_kTDilaGMMOTtadPitKaoyJL8pQF2E5CUiunWBYtjDSpvqROb5S/s3431/IMG_7946.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2293" data-original-width="3431" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj42K28jY4qBW74WNSo9zslHuoXGzkdAtni4djwxRG4062XFTGyDDppubyvPme0FwGLe2LKwhO7CE0I1CM_5exv1kJOQTCLyoe1xcH3muBLp9aw56Vlm1lCqKkXVQP1M2E9c60tCA5pT_kTDilaGMMOTtadPitKaoyJL8pQF2E5CUiunWBYtjDSpvqROb5S/s320/IMG_7946.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">If you’re in the mood for a unique roll, the <b>coconut
spicy tuna ($18)</b> elicits bursts of crunchiness without being deep fried or
containing tempura bits. Rather the spicy tuna and avocado <i>maki </i>is
rolled in popped rice balls and topped with toasted coconut shavings to give add
a lot of crispy textures. It’s a surprising first bite that gradually grows on
you. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtiHAKVh1Y1nWGyJAN5cM6j35eNxAYpWsQa0f1Mg7RNTF-mDQGFgVWCNyzyQwn9BZbD9YIOdUQfm6KER6gYfgCA60m3nxf9YyhWDo3u1UKXWRhkG7yk8Llz-u1fzHZG0MA9aGRNoPakh4kSoewn3cF_ihUKInk0proqFQOxEFrmL9hFQxmQq5D0mSpNNcE/s4032/IMG_7945.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtiHAKVh1Y1nWGyJAN5cM6j35eNxAYpWsQa0f1Mg7RNTF-mDQGFgVWCNyzyQwn9BZbD9YIOdUQfm6KER6gYfgCA60m3nxf9YyhWDo3u1UKXWRhkG7yk8Llz-u1fzHZG0MA9aGRNoPakh4kSoewn3cF_ihUKInk0proqFQOxEFrmL9hFQxmQq5D0mSpNNcE/s320/IMG_7945.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">For those wanting protein, get a hand roll. The <b>spicy
tuna ($12)</b> was stuffed with six slices of tuna, lettuce, and just a small
amount of rice. Its spiciness sneaks up on you… the first bite was heavy on the
maple soy sauce reduction, but then when the defence system goes down the following
filled out the spicy mayo. One of the best hand rolls I’ve had in a while.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5WNvaMOK_eBmhozuGosTLVGZarArnreCbHblKvtncsN_EGQLRQzV2gYDy2pQqPZ7DDDKKfIOl04B5A0yErS0-mly0jHNwL6h2405rExe0dcxcj8cuAVLyQ4sng2-gbvvI-yr-9yI8JYzfDCRnYo8CqQdannMPKvVmuQT274Qqf0mckFneG8gJWY8jp9Nq/s3949/IMG_7585.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2767" data-original-width="3949" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5WNvaMOK_eBmhozuGosTLVGZarArnreCbHblKvtncsN_EGQLRQzV2gYDy2pQqPZ7DDDKKfIOl04B5A0yErS0-mly0jHNwL6h2405rExe0dcxcj8cuAVLyQ4sng2-gbvvI-yr-9yI8JYzfDCRnYo8CqQdannMPKvVmuQT274Qqf0mckFneG8gJWY8jp9Nq/s320/IMG_7585.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">While you can order <i>nigiri </i>by the piece, we preferred
the <b><i>nigiri</i> 10 ($70 and $71 from my experiences)</b> that consists of ten
pieces of sushi, <i>tamago</i>, and miso soup. It also made ordering easier and
was a great option as it already included many of our favourites. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_7iWLTarx8ojf62Q7JiUJ4O2usFY-tFF6cPh1rnFrHh9RhpTtxD9BhUJEx4Om2jjBg2XnVWgrH9K8A5matSnx1PcWn2slIKJCMPiVpOtXmAgOLv6Zj8u1BjBpm2JAEsHrBiLTlNyokxATU_-cjCH-UYof1BiQnQBc_abBcO09iMfQblWIAtjgCzBTvGq/s3742/IMG_7580.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2621" data-original-width="3742" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_7iWLTarx8ojf62Q7JiUJ4O2usFY-tFF6cPh1rnFrHh9RhpTtxD9BhUJEx4Om2jjBg2XnVWgrH9K8A5matSnx1PcWn2slIKJCMPiVpOtXmAgOLv6Zj8u1BjBpm2JAEsHrBiLTlNyokxATU_-cjCH-UYof1BiQnQBc_abBcO09iMfQblWIAtjgCzBTvGq/s320/IMG_7580.jpeg" width="320" /></a></div><p class="MsoNormal" style="text-align: left;"><span style="font-family: inherit;">I won’t detail the taste of every piece (for that refer to
the omakase experience), but will point out the highlights:</span><br /></p><ul style="text-align: left;"><li><span style="font-family: inherit;">Even though it looked plain, the layer of thin sea salt on
the </span><b style="font-family: inherit;">red seabream</b><span style="font-family: inherit;"> really woke up the fish and started us off to a great
tasting.</span></li><li><span style="font-family: inherit;">Of course, I love the decadence of a fatty tuna, but find
the simplicity of </span><b style="font-family: inherit;">amberjack and striped jack</b><span style="font-family: inherit;"> so crucial to give a meal
balance and a lovely neutral meatiness.</span></li><li><span style="font-family: inherit;">Shunoko continued to impress with the clean tasting </span><b style="font-family: inherit;">horse
mackerel</b><span style="font-family: inherit;">. As was the case with the bit of grated turnip topping the </span><b style="font-family: inherit;"><i>bonito</i>
</b><span style="font-family: inherit;">that helped mellow the otherwise strong-tasting fish.</span></li><li><span style="font-family: inherit;">If you’re hesitant to have raw <b>scallop</b> due to a
potential gummy consistency, at Shunoko it’s fresh and flavoured with lemon and
truffle oil.</span> </li></ul><p></p>
<p class="MsoListParagraphCxSpFirst" style="text-indent: -0.25in;">
</p><p class="MsoNormal"><o:p></o:p></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwH8O2Fg333NKtgPl36ysKqDhnsJeRg8gV6fYScg71y_UZvHrXe0oseHSNRWTCDLm10g1v9Hzwt3xDnlYzBAFWkA0iGMKLBH-CoHwEfNBZZeTorMLps81UDiRZE8tfNgNbJJ9Yh_EbZ93vzzz7tCXtdhMA_rrrss2ZZU6_79ltyemx8_Nq4ZHA9MGKc3fY/s4032/IMG_7944.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwH8O2Fg333NKtgPl36ysKqDhnsJeRg8gV6fYScg71y_UZvHrXe0oseHSNRWTCDLm10g1v9Hzwt3xDnlYzBAFWkA0iGMKLBH-CoHwEfNBZZeTorMLps81UDiRZE8tfNgNbJJ9Yh_EbZ93vzzz7tCXtdhMA_rrrss2ZZU6_79ltyemx8_Nq4ZHA9MGKc3fY/s320/IMG_7944.jpeg" width="320" /></a></div><p class="MsoNormal"></p><p class="MsoNormal"><span style="font-family: inherit;">The <b><i>tamago</i></b> recipe changes sometimes with a citrus
undertone or on another visit with a spike of ginger, which acts as a
refreshing end to the meal. It also has a more delicate consistency, the
omelette made with so many thin layers giving the piece an airiness. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdc5tfjQyehv2vZIVXhkPOkm3zjrqPwHNr4ZTf0XLieG0yMPWNcr3OJcZVm8V9b6iL9glkAnT_B2LIP2nr16EpGbDAlyaftnfXH4hNQpTN93tljQG8cQXuMfAx4QBWeyUweHdbljy-c6I14NfMqlJfddb9dSpDMgBu0HA1LuYa7NS2S91L9dj6pQnodezX/s3031/IMG_7584.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3031" data-original-width="2951" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdc5tfjQyehv2vZIVXhkPOkm3zjrqPwHNr4ZTf0XLieG0yMPWNcr3OJcZVm8V9b6iL9glkAnT_B2LIP2nr16EpGbDAlyaftnfXH4hNQpTN93tljQG8cQXuMfAx4QBWeyUweHdbljy-c6I14NfMqlJfddb9dSpDMgBu0HA1LuYa7NS2S91L9dj6pQnodezX/s320/IMG_7584.jpeg" width="312" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Having visited Shunoko three times for dinner, all have been
great experiences, and I can taste the tinkering with the sauces and garnishes
applied on their <i>nigiri. <o:p></o:p></i></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">The only slip to date was when they ran out of cava (how do
you start dinner service without bubbly?), my drink of choice with sushi. An
interesting pairing is their French cider, which is mellow in sweetness and has
a tasty funk to it that goes well with fish. I’ll forgive the slight
disappointment as the reasonably priced quality sushi is what I’m visiting for
anyways.</span> <o:p></o:p></p><div>
<p class="MsoNormal"></p><blockquote><span style="color: #800180;"><b></b><b>In a nutshell... </b></span><br /><ul style="text-align: left;"><li><b>Must order: </b>chef's choice nigiri, spicy tuna hand roll</li><li><b>Just skip:</b> nothing!</li></ul><p></p></blockquote><p></p><div>
<span style="font-family: inherit;">
<span style="color: #351c75;"> <strong> Overall mark - 9 out of 10 </strong></span></span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<center>
<div style="border: 2.5px solid black; height: 150px; width: 350px;">
<span><span style="font-family: inherit;"><i><u>How To Find Them</u></i></span></span>
<span><strong><span style="color: #351c75; font-family: inherit;"></span></strong></span>
<br />
<div style="text-align: left;">
<span><span style="font-family: inherit;"><strong style="font-family: inherit; font-weight: bold;"><i style="color: #351c75;"> </i>Location:</strong><span style="font-family: inherit;"><b> </b>Toronto, Canada</span></span></span><br />
<span style="font-family: inherit;"> </span><strong style="font-family: inherit;">Address: </strong><span style="font-family: inherit;">3220 Yonge Street</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><strong> Website:</strong> <a href="https://www.shunoko.ca/" target="_blank">https://www.shunoko.ca/</a></span></div><div style="text-align: left;"><br /></div></div>
</center>
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<span style="color: black; font-family: inherit;"><div><br /></div></span>
<span style="color: black; font-family: inherit;">Follow me on twitter to chat, be notified about new posts and more - <a href="https://twitter.com/GastroWorldBlog">https://twitter.com/GastroWorldBlog</a></span><br />
<span style="color: black; font-family: inherit; font-size: x-small;"><span style="color: #351c75; font-size: xx-small;">____________________________</span><br />
<span style="color: #351c75; font-size: xx-small;">Gastro World's Grading System</span></span><br />
<ul><span style="color: black; font-family: inherit; font-size: x-small;">
<li><span style="font-size: xx-small;"><span style="color: #351c75;">Anything under 5</span> - I really disliked and will never go back</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">6 </span>- decent restaurant but I likely won't return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">7</span> - decent restaurant and I will likely return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">8</span> - great restaurant that I'd be happy to recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">9</span> - fantastic restaurant that I would love to visit regularly and highly recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">10</span> - absolute perfection!</span></li>
</span></ul>
<span style="font-family: inherit;"><span style="color: black; font-size: x-small;">
</span></span>
<br />
<hr />
<span style="font-family: inherit;">
<span style="color: purple; font-family: inherit;"><b>Is That It? I Want More!</b></span><br />
<br />
<span style="font-family: inherit; font-size: x-small;">Other Gastro World posts similar to this:</span></span><br />
<ul><span style="font-family: inherit; font-size: x-small;"><a href="https://www.blogger.com/blogger.g?blogID=931373018532421200">
</a>
<li><a href="https://www.gastroworld.ca/2023/07/shunoko-toronto.html">Shunoko's omakase menu</a></li>
<li><a href="https://www.gastroworld.ca/2016/05/shinobu-revisited-toronto.html">Shinobu</a></li>
</span></ul>
<hr />
</div></div><br /><p><br /></p><p></p></div>Gastro Worldhttp://www.blogger.com/profile/12039880183110502096noreply@blogger.com3220 Yonge St, Toronto, ON M4N 2L2, Canada43.7287711 -79.403446615.418537263821158 -114.5596966 72.039004936178856 -44.247196599999995tag:blogger.com,1999:blog-931373018532421200.post-58949977047266331902024-02-10T01:00:00.020-05:002024-02-10T01:00:00.137-05:00Beef Noodle Restaurant for Lunch 老李牛肉麵 (Toronto)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP0hMEV0NuqXbEHtJlgmdBcC1sBT1nPffOp1ta5ueWhycKPCI7J9ZSA8RqZUyD3eJjVSb1elJsSPQRwZ73cJamGpEWF2Xt7or-CsG5qCtvHmn6cWKarb_rlhFti1HPHAAzcCDcEg5CNkzMD5mwgCKSVjZEGX4f0uiWruejMBOBb5i8YXyOc_4P2qak0m-E/s4032/IMG_5751.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" id="id_c462_6984_53ec_d312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP0hMEV0NuqXbEHtJlgmdBcC1sBT1nPffOp1ta5ueWhycKPCI7J9ZSA8RqZUyD3eJjVSb1elJsSPQRwZ73cJamGpEWF2Xt7or-CsG5qCtvHmn6cWKarb_rlhFti1HPHAAzcCDcEg5CNkzMD5mwgCKSVjZEGX4f0uiWruejMBOBb5i8YXyOc_4P2qak0m-E/s320/IMG_5751.jpeg" style="height: auto; width: 320px;" width="320" /></a></div><div><span style="font-family: inherit;"><br /></span><p class="MsoNormal"><span style="font-family: inherit;">You visit Beef Noodle House for their beef noodles, or the <b>stew beef with noodles in brown sauce
($14.95) </b>to be exact. With a choice to order them neutral, a little spicy, or
very spicy, the little spicy version adds a mild chili taste that is perfect. And
after almost a decade, I’m happy to say the dish is just as stellar. The thick
wheat noodles slightly <i>al dante</i> so they resist getting soggy, the broth rich
and savoury, and the beef served as large tender chunks. If you want a deal,
visit during lunch on Tuesday, and pay with cash to get 15% off.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKuWD94LTBQzw6iJnLupzwFYYGWXu-YDdgtp8wyWHz8Ju1Johyb1h-rPcFbd0QmkRmKg8NF5Xa3pmN8uF3GlJJnag3s9Jo8XGA96dL2bFUb4ujxUaYSFrsOna0xWVBPR7dBFWb9wE3HP4-ev7Ud9FAxTgke6yONmOHU3onMfmcHtWm1m90-6d5PRDye-Qh/s4032/IMG_5750.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" id="id_66f3_7dbb_ca57_98a0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKuWD94LTBQzw6iJnLupzwFYYGWXu-YDdgtp8wyWHz8Ju1Johyb1h-rPcFbd0QmkRmKg8NF5Xa3pmN8uF3GlJJnag3s9Jo8XGA96dL2bFUb4ujxUaYSFrsOna0xWVBPR7dBFWb9wE3HP4-ev7Ud9FAxTgke6yONmOHU3onMfmcHtWm1m90-6d5PRDye-Qh/s320/IMG_5750.jpeg" style="height: auto; width: 320px;" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">It’s the same Tuesday discount you’re score on the <b>pan-fried
dumplings ($5.50)</b>, which are a great add-on with the noodles. At Beef Noodle
House, they are so crispy you’d think they’re deep fried, if it weren’t for the
uneven toasting that indicates they’re pan-fried. I did find the filling too bland, but made use of the table-side sauces. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMhYeUyOs0TgOs_uzYI-Qwifx2J7JwP_fz1FCB4W03D5ZnxMA2IKY3GOg9nVF9HP02TvRZH8NYWL7_2KTTo52z37bRSZPiirKasbZRpu5qSOHohbB8ExG_nRe5rzqSH1GwguNrord8Yj0i9TPA3ZhxXMS0ZA7U5JY1RVYoSOhA8v0PJUH5jwDrWlQiGqG6/s4032/IMG_5752.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" id="id_78e8_4768_9b9c_6d16" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMhYeUyOs0TgOs_uzYI-Qwifx2J7JwP_fz1FCB4W03D5ZnxMA2IKY3GOg9nVF9HP02TvRZH8NYWL7_2KTTo52z37bRSZPiirKasbZRpu5qSOHohbB8ExG_nRe5rzqSH1GwguNrord8Yj0i9TPA3ZhxXMS0ZA7U5JY1RVYoSOhA8v0PJUH5jwDrWlQiGqG6/s320/IMG_5752.jpeg" style="height: auto; width: 320px;" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">The restaurant offers a special weekday lunch menu with a selection of items ranging from $8.95 to $11.95 (a different lunch menu is available Tuesday). The <b>stir-fried green beans with pork
and water flour and vermicelli ($9.95; not available Tuesday)</b> consists of a
mixture of two types of noodles, tossed with chunks of <i>lap cheung </i>(Chinese
preserved sausage), ground pork, and eggs. While it’s sauceless, the dish was
still flavourful and reminded me of the stir-fried glutenous rice dish (<i>sang
chow loa miy fan) </i>that’s found during dim sum. For the price, it’s a
surprisingly large portion, but the green beans were too dry, adding colour,
but not much flavour to the noodles.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBbIGIWz9jBmR8tfxv6GZjvULOz5CoYr9kUYrBXKfrnTgm40dPSezO4S8Dqv7jn_JEAsMbEq8vZZkwF3BfGGolsdl5mIwABMv0B6YRkzvDK557hGR_MHVxnnIfDGuob52wm64k4_0zAStVNTGZH03sHutphmbkRH-t-c1cVj94jC4cmPvSkKGVmzJ-Kd5i/s4032/IMG_5753.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" id="id_dd98_365f_920d_6886" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBbIGIWz9jBmR8tfxv6GZjvULOz5CoYr9kUYrBXKfrnTgm40dPSezO4S8Dqv7jn_JEAsMbEq8vZZkwF3BfGGolsdl5mIwABMv0B6YRkzvDK557hGR_MHVxnnIfDGuob52wm64k4_0zAStVNTGZH03sHutphmbkRH-t-c1cVj94jC4cmPvSkKGVmzJ-Kd5i/s320/IMG_5753.jpeg" style="height: auto; width: 320px;" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">The <b>Shanghai style fried noodles ($10.95 on Tuesday; $9.95
the rest of the week)</b> were better, using the same pasta as the beef noodles. There’s
a nice <i>wok hay </i>essence but the dish is a tad scant on vegetables,
including a decent amount of pork but only a handful of bean sprouts instead of
the crunchier cabbage that’s usually paired in the recipe.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHprmc86LP0bhD5Q1n0H0eTev7pEF5lyUAOV-OtaeCFPD3JUhgoJC_rmyIRlhY_xxtqW10s4yCZx2pD8wYL7jyxuKNswNyoCFzud1etsqA-V9P9tqyE7SQIdwIijwn0Cr3DvZxq6Y5LnRI4XKTCLa19OWNEYCuGqW6csuWFS3FOiqE9SfeccXZ-OlWZ2sm/s4032/IMG_6030.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" id="id_401c_6c19_3ded_3d90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHprmc86LP0bhD5Q1n0H0eTev7pEF5lyUAOV-OtaeCFPD3JUhgoJC_rmyIRlhY_xxtqW10s4yCZx2pD8wYL7jyxuKNswNyoCFzud1etsqA-V9P9tqyE7SQIdwIijwn0Cr3DvZxq6Y5LnRI4XKTCLa19OWNEYCuGqW6csuWFS3FOiqE9SfeccXZ-OlWZ2sm/s320/IMG_6030.jpeg" style="height: auto; width: 320px;" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">If you’re sharing noodles, a rice dish is a great second
option to add on. The deep-fried chicken in Hunan style <b>($11.95 on Tuesday;
$10.95 the rest of the week)</b> was fantastic, the nuggets fried until crispy and
tossed in an addicting sweet and savoury sauce. It’s garlicky and well balanced
in sweetness so you can’t help but keep reaching for another piece. The dish is
ideal for sharing as there’s tons of chicken to go around and it’s all protein with
not a bell pepper or onion in sight. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLoHEKgOCf9i7Awh9sL7DFnJCQJQEGDizIiID4Vt7xGbaI89-8RR7Qlq9APXuSFQKadbNDFNI1D5ZQAvxYdVChmxDc5C8i7tGZumZPGeYb_NEBKRy7umecjMzm06Zn64nEekXF7uO3T1b06xlnwWr-LrODAhdP6V7ms_ITdxDeeoAIS02WxKyoXcwQninw/s4032/IMG_6031.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" id="id_8764_c26b_2cb1_1338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLoHEKgOCf9i7Awh9sL7DFnJCQJQEGDizIiID4Vt7xGbaI89-8RR7Qlq9APXuSFQKadbNDFNI1D5ZQAvxYdVChmxDc5C8i7tGZumZPGeYb_NEBKRy7umecjMzm06Zn64nEekXF7uO3T1b06xlnwWr-LrODAhdP6V7ms_ITdxDeeoAIS02WxKyoXcwQninw/s320/IMG_6031.jpeg" style="height: auto; width: 320px;" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">A freshly prepared hot lunch doesn’t need to cost a lot when
you visit Beef Noodle House. Bring a $20 bill and you’ll even have change to
spare.</span> </p><div><div>
<p class="MsoNormal"></p><blockquote><span style="color: #800180;"><b></b><b>In a nutshell... </b></span><br /><ul style="text-align: left;"><li><b>Must order: </b>stew beef with noodles in brown sauce and deep-fried chicken in Hunan style</li><li><b>Just skip:</b> pan-fried dumplings</li></ul><p></p></blockquote><p></p><div>
<span style="font-family: inherit;">
<span style="color: #351c75;"> <strong> Overall mark - 8 out of 10 </strong></span></span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<center>
<div style="border: 2.5px solid black; height: 150px; width: 350px;">
<span><span style="font-family: inherit;"><i><u>How To Find Them</u></i></span></span>
<span><strong><span style="color: #351c75; font-family: inherit;"></span></strong></span>
<br />
<div style="text-align: left;">
<span><span style="font-family: inherit;"><strong style="font-family: inherit; font-weight: bold;"><i style="color: #351c75;"> </i>Location:</strong><span style="font-family: inherit;"><b> </b>Toronto, Canada</span></span></span><br />
<span style="font-family: inherit;"> </span><strong style="font-family: inherit;">Address: </strong><span style="font-family: inherit;">4271 Sheppard Avenue East</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><strong> Website:</strong> <a href="https://www.facebook.com/BeefNoodleRestaurant/" target="_blank">https://www.facebook.com/BeefNoodleRestaurant/</a></span></div><div style="text-align: left;"><br /></div></div>
</center>
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<span style="color: black; font-family: inherit;"><div><br /></div></span>
<span style="color: black; font-family: inherit;">Follow me on twitter to chat, be notified about new posts and more - <a href="https://twitter.com/GastroWorldBlog">https://twitter.com/GastroWorldBlog</a></span><br />
<span style="color: black; font-family: inherit; font-size: x-small;"><span style="color: #351c75; font-size: xx-small;">____________________________</span><br />
<span style="color: #351c75; font-size: xx-small;">Gastro World's Grading System</span></span><br />
<ul><span style="color: black; font-family: inherit; font-size: x-small;">
<li><span style="font-size: xx-small;"><span style="color: #351c75;">Anything under 5</span> - I really disliked and will never go back</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">6 </span>- decent restaurant but I likely won't return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">7</span> - decent restaurant and I will likely return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">8</span> - great restaurant that I'd be happy to recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">9</span> - fantastic restaurant that I would love to visit regularly and highly recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">10</span> - absolute perfection!</span></li>
</span></ul>
<span style="font-family: inherit;"><span style="color: black; font-size: x-small;">
</span></span>
<br />
<hr />
<span style="font-family: inherit;">
<span style="color: purple; font-family: inherit;"><b>Is That It? I Want More!</b></span><br />
<br />
<span style="font-family: inherit; font-size: x-small;">Other Gastro World posts similar to this:</span></span><br />
<ul><span style="font-family: inherit; font-size: x-small;"><a href="https://www.blogger.com/blogger.g?blogID=931373018532421200">
</a>
<li><a href="https://www.gastroworld.ca/2018/12/beef-noodle-restaurant-toronto.html">Beef Noodle Restaurant for dinner</a></li>
<li><a href="https://www.gastroworld.ca/2015/01/mei-nung-beef-noodle-house-markham.html">Mei Nung Beef Noodle House</a></li>
</span></ul>
<hr />
</div></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div>Gastro Worldhttp://www.blogger.com/profile/12039880183110502096noreply@blogger.com4271 Sheppard Ave E, Scarborough, ON M1S 1T6, Canada43.7855303 -79.27568980000000915.475296463821152 -114.43193980000001 72.095764136178843 -44.119439800000009tag:blogger.com,1999:blog-931373018532421200.post-54509887748538895922024-02-03T01:00:00.055-05:002024-02-03T01:00:00.159-05:00156 Cumberland (Toronto)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD6KneTjlTYtcepTWkhOkEiqTwN5VKIE3vdAezGsklihmPi-KsepiB4qzTdZZ1ZoXnBUJ1lElqapPclyvAgj2PvsYdxiCgE9eY6DXzvA3H6fd02Wr-zM5M_ex-0XT_ZUkbZDkl14-CG028u7aZLDqCd3YVLINJjNDEIy6cpv5GebjYc2lgzQyksnY0QG78/s4032/IMG_7708.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD6KneTjlTYtcepTWkhOkEiqTwN5VKIE3vdAezGsklihmPi-KsepiB4qzTdZZ1ZoXnBUJ1lElqapPclyvAgj2PvsYdxiCgE9eY6DXzvA3H6fd02Wr-zM5M_ex-0XT_ZUkbZDkl14-CG028u7aZLDqCd3YVLINJjNDEIy6cpv5GebjYc2lgzQyksnY0QG78/s320/IMG_7708.jpeg" width="320" /></a></div><span style="font-family: inherit;"><br /></span><div><p class="MsoNormal"><span style="font-family: inherit;">156 Cumberland elicits a sense of mystery. Not in a murder
mystery, speak easy, or blind tasting sense. Rather, you’re not quite sure what
to expect. It starts with their name… merely repeating their central Yorkville
address, good luck figuring out what this restaurant’s about.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Even their menu left me perplexed, a simple one liner
printed at the bottom <i>‘Hanjan, dujan, sejan, floor’ – 156 Cumberland Team</i>.
Google translates this for me as ‘One drink, two drink, three drink, floor’.
So, there’s a sense of cheekiness and a Korean inspiration to 156 Cumberland. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">The <b>beef tartare ($15)</b> are flavourful bundles of joy
– for your mouth that is. Sweet, savoury, and spicy elements combine with the
minced beef before being stuffed into fried tofu skin. An egg yolk drizzle adds
a thick creamy element while the chives a burst of freshness. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5JGaednqvBQY1X2FhjO7WgkkGOEPXqORQnyvwtr1SqmDtrxgDMNJwJV4HbIYEKqtEZzCgn3PNziTOnUKDHuU9PIu4MyeOzsxjSK5NxZ55EjP8apCzIoC4lTV9-fLCa88yDGVzNj1Ypzq8gVA_CytyjOh6YltqQlewXGyWqnNm7sjii4qjgsQhFFtoerjs/s4032/IMG_7705.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5JGaednqvBQY1X2FhjO7WgkkGOEPXqORQnyvwtr1SqmDtrxgDMNJwJV4HbIYEKqtEZzCgn3PNziTOnUKDHuU9PIu4MyeOzsxjSK5NxZ55EjP8apCzIoC4lTV9-fLCa88yDGVzNj1Ypzq8gVA_CytyjOh6YltqQlewXGyWqnNm7sjii4qjgsQhFFtoerjs/s320/IMG_7705.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">If the avocado mousse wasn’t so over salted the <b><i>hiramasa</i>
($25) </b>would have been perfect. A generous portion of yellowtail incorporated
a hint of heat from white kimchi gel and horseradish along with briny bits of <i>oiji
</i>(a Korean pickle). While the avocado helps bind everything together, it was
overly seasoned, so I ended up scraping most of it off to allow me to taste the
fish. The little toasted seaweed chips were a great choice to scoop this up.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRuJzxRjLhDPskHjZjmQdUy7rLUFutPqD9plADyyh1QFelF1lZlksxtKCe_gNP4RSdwEpg_t95WDDY6Sv0mnRzz74SJf-069Rxs5SVhPJP-rDyqVgLHUTJGKw4sdzh0V7pta1vhVZ6z8mVX540HiQ-ePuRKaCR9v-TYSFmS1Ppq1hlLZhmf94QdgGjEqrZ/s4032/IMG_7706.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRuJzxRjLhDPskHjZjmQdUy7rLUFutPqD9plADyyh1QFelF1lZlksxtKCe_gNP4RSdwEpg_t95WDDY6Sv0mnRzz74SJf-069Rxs5SVhPJP-rDyqVgLHUTJGKw4sdzh0V7pta1vhVZ6z8mVX540HiQ-ePuRKaCR9v-TYSFmS1Ppq1hlLZhmf94QdgGjEqrZ/s320/IMG_7706.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">The intensely flavoured appetizers did leave the <b>Korean <i>bouillabaisse</i>
($34)</b> tasting flat. Perhaps it’s why the kitchen chose to serve the <i>bouillabaisse
</i>with the white kimchi on the side. Ultimately, it lacked the saffron hit
that makes the seafood sing. At least there was a decent number of clams, bay
scallops, and haddock and the thin circles of rice cake were an interesting
chewy texture against the seafood. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimrVg2mQia5D3HHC1n-QgJi9Bu3BVjaAXEflLXczjHPk-P4XR9fD-9yV4MO94ard1dyUplBrmk_Mdie4euOSzhnHtVqB9_KF67A5Utq75256Bov8njPC4Iu_ZJkLvTXtz0ibbENF9D3YSuTPeSUebdAIHcb4tjHj4fRaMuGe5JF8KTPGePANqwYiiVDq-R/s4032/IMG_7707.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimrVg2mQia5D3HHC1n-QgJi9Bu3BVjaAXEflLXczjHPk-P4XR9fD-9yV4MO94ard1dyUplBrmk_Mdie4euOSzhnHtVqB9_KF67A5Utq75256Bov8njPC4Iu_ZJkLvTXtz0ibbENF9D3YSuTPeSUebdAIHcb4tjHj4fRaMuGe5JF8KTPGePANqwYiiVDq-R/s320/IMG_7707.jpeg" width="320" /></a></div>
<br><p class="MsoNormal"><span style="font-family: inherit;">The </span><b style="font-family: inherit;">#AvecJayden’s white kimchi ($8)</b><span style="font-family: inherit;"> supports a fellow
chef – the sous chef of Richmond Station who began perfecting his recipe during
the pandemic and later starting an enterprise to sell it. Given it doesn’t rely
heavily on spicy</span><i style="font-family: inherit;"> gochujang</i><span style="font-family: inherit;">, Jayden’s version is light and fresh so didn’t
detract from the seafood.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgzJAx26bx8E-afoGm4DyI-VkcNctFGepS38ssekQ2B3E_SpT7DoY52lGq5Ag-DkfRdJGyos8XDV1L3kO_of8o_s6FUgi5begVLo89sqgADnQiOsv1jcgxOkHhhyphenhyphenlSm0GrjnQgjZ2vJFrY-WbIZZKl7KfdKFxkP5mMaQQ85AkVO4H-fiBoK8XHk9Owv1_r/s4032/IMG_7709.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgzJAx26bx8E-afoGm4DyI-VkcNctFGepS38ssekQ2B3E_SpT7DoY52lGq5Ag-DkfRdJGyos8XDV1L3kO_of8o_s6FUgi5begVLo89sqgADnQiOsv1jcgxOkHhhyphenhyphenlSm0GrjnQgjZ2vJFrY-WbIZZKl7KfdKFxkP5mMaQQ85AkVO4H-fiBoK8XHk9Owv1_r/s320/IMG_7709.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Give me an entire dish of <b><i>sujebi </i>($37)</b>, the
slices of silky Korean pasta swimming in a decadent buttery sauce. Chunks of
duck leg, meaty <i>maitake </i>mushrooms, sweet corn, and fried sage made this the
highlight of the meal. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghPMeV7UhG_4mR-YmpZ8uL9L7d9ueEJTqyagbkHoqNSh-ClhGfiJTQxR-xBrjNWO1ItWw0W9d9AneFODDnUO0VnzdeCI9oiT-DprWXLfm_JhksFppdASKYnCGobwkcA30kBqza9ojsxxha9eFstSDL-152XSaGlNtuZQFlyKN3IEzg96P1fNTbAnhpo-n6/s4032/IMG_7710.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghPMeV7UhG_4mR-YmpZ8uL9L7d9ueEJTqyagbkHoqNSh-ClhGfiJTQxR-xBrjNWO1ItWw0W9d9AneFODDnUO0VnzdeCI9oiT-DprWXLfm_JhksFppdASKYnCGobwkcA30kBqza9ojsxxha9eFstSDL-152XSaGlNtuZQFlyKN3IEzg96P1fNTbAnhpo-n6/s320/IMG_7710.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">There wasn’t an ounce of fruit in the <b>banana milk <i>tiramisu
</i>($13)</b>, but I don’t mind. My best guess as to where the banana was
incorporated may be the cake. Regardless, the dessert satisfied and aptly fit
the menu’s description as being <i>not too sweet</i>. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxIQOuYRINbX7U76BvxRe9X4gTU-zPZPtlp9KvqgTvKc9s06tkGIfjaZz9arhSEnjssXU-bYE3-8CrUIijr1pNyUyvcpWfqf4Hlyl89asCC_VY9uIz39bLopUZOBwXbJpsoO3-E5UgVYBQjA1nbIsgMW9B1uvEmuGG2FY5UT2Y9YeC_Ad05uHn8kWjDq8g/s4032/IMG_7711.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxIQOuYRINbX7U76BvxRe9X4gTU-zPZPtlp9KvqgTvKc9s06tkGIfjaZz9arhSEnjssXU-bYE3-8CrUIijr1pNyUyvcpWfqf4Hlyl89asCC_VY9uIz39bLopUZOBwXbJpsoO3-E5UgVYBQjA1nbIsgMW9B1uvEmuGG2FY5UT2Y9YeC_Ad05uHn8kWjDq8g/s320/IMG_7711.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">The kitchen’s efficiency seemed to put a strain on the
front-of-the-house. Even though service was friendly, they were so busy running
food and drinks that switching plates became an after thought. A new plate
would be ideal between the starters and the <i>bouillabaisse, </i>at least we
managed to get one for the <i>sujebi </i>after waiting a bit. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Dinner also seemed rushed with little time between dishes. I
didn’t feel like I could really settle in and relax without letting the mains
go cold. Slow down 156 Cumberland and let the diners converse and drink. After
all, how can we fulfill <i>‘Hanjan, dujan, sejan, floor’ </i>if we’re out after
two?</span><o:p></o:p></p><div>
<p class="MsoNormal"></p><blockquote><span style="color: #800180;"><b></b><b>In a nutshell... </b></span><br /><ul style="text-align: left;"><li><b>Must order: </b><i>sujebi and beef tartare</i></li><li><b>Just skip:</b> Korean bouillabaisse</li></ul><p></p></blockquote><p></p><div>
<span style="font-family: inherit;">
<span style="color: #351c75;"> <strong> Overall mark - 8 out of 10 </strong></span></span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<center>
<div style="border: 2.5px solid black; height: 150px; width: 350px;">
<span><span style="font-family: inherit;"><i><u>How To Find Them</u></i></span></span>
<span><strong><span style="color: #351c75; font-family: inherit;"></span></strong></span>
<br />
<div style="text-align: left;">
<span><span style="font-family: inherit;"><strong style="font-family: inherit; font-weight: bold;"><i style="color: #351c75;"> </i>Location:</strong><span style="font-family: inherit;"><b> </b>Toronto, Canada</span></span></span><br />
<span style="font-family: inherit;"> </span><strong style="font-family: inherit;">Address: </strong><span style="font-family: inherit;">156 Cumberland Street</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><strong> Website:</strong> <a href="https://www.156cumberland.com/" target="_blank">https://www.156cumberland.com/</a></span></div><div style="text-align: left;"><br /></div></div>
</center>
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<span style="color: black; font-family: inherit;">Follow me on twitter to chat, be notified about new posts and more - <a href="https://twitter.com/GastroWorldBlog">https://twitter.com/GastroWorldBlog</a></span><br />
<span style="color: black; font-family: inherit; font-size: x-small;"><span style="color: #351c75; font-size: xx-small;">____________________________</span><br />
<span style="color: #351c75; font-size: xx-small;">Gastro World's Grading System</span></span><br />
<ul><span style="color: black; font-family: inherit; font-size: x-small;">
<li><span style="font-size: xx-small;"><span style="color: #351c75;">Anything under 5</span> - I really disliked and will never go back</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">6 </span>- decent restaurant but I likely won't return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">7</span> - decent restaurant and I will likely return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">8</span> - great restaurant that I'd be happy to recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">9</span> - fantastic restaurant that I would love to visit regularly and highly recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">10</span> - absolute perfection!</span></li>
</span></ul>
<span style="font-family: inherit;"><span style="color: black; font-size: x-small;">
</span></span>
<br />
<hr />
<span style="font-family: inherit;">
<span style="color: purple; font-family: inherit;"><b>Is That It? I Want More!</b></span><br />
<br />
<span style="font-family: inherit; font-size: x-small;">Other Gastro World posts similar to this:</span></span><br />
<ul><span style="font-family: inherit; font-size: x-small;"><a href="https://www.blogger.com/blogger.g?blogID=931373018532421200">
</a>
<li><a href="https://www.gastroworld.ca/2019/11/dasha-toronto.html">Dasha</a></li>
<li><a href="https://www.gastroworld.ca/2015/11/hanmoto-toronto.html">Hanmoto</a></li>
</span></ul>
<hr />
</div></div><br /><br /></div>Gastro Worldhttp://www.blogger.com/profile/12039880183110502096noreply@blogger.com156 Cumberland St, Toronto, ON M5R 1A8, Canada43.669943 -79.393311315.359709163821158 -114.5495613 71.980176836178856 -44.237061299999993tag:blogger.com,1999:blog-931373018532421200.post-79788000658421912772024-01-27T01:00:00.016-05:002024-01-27T01:00:00.151-05:00Koh Lipe Thai Restaurant (Toronto)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTtZXUqq3zOnAXy-HT_Nb4_1xxJN0Q1HsTr74wH7U0KUDjCnrcRxi61z8n842_80thbG6_2n6mPRP2FbDOzKwUr8jT-VTes-za3zT_mw4jkOp7WlB7msJ0pIVT4I9qefD4eV6soR8JArRrWjAoz_iPw0dHL43tHvZ3riWBt2G2xTWHULk3GuO-10et5LmO/s3586/IMG_7132.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2417" data-original-width="3586" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTtZXUqq3zOnAXy-HT_Nb4_1xxJN0Q1HsTr74wH7U0KUDjCnrcRxi61z8n842_80thbG6_2n6mPRP2FbDOzKwUr8jT-VTes-za3zT_mw4jkOp7WlB7msJ0pIVT4I9qefD4eV6soR8JArRrWjAoz_iPw0dHL43tHvZ3riWBt2G2xTWHULk3GuO-10et5LmO/s320/IMG_7132.jpeg" width="320" /></a></div><span style="font-family: inherit;"><br /></span><div><p class="MsoNormal"><span style="font-family: inherit;">In the dead of winter, dining at Koh Lipe Thai
Restaurant can change your attitude. Set in the “restaurants” section
of China Splendid Mall, the tired mall doesn't feel exciting, but walk into
the cheerful restaurant and the exterior environment disappears –
goodbye winter, goodbye tired looking mall. Hello, Thailand.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_jyiRrnuyel_Ntf3MMldNqoo9ihNcvdPQ6vqsYfWxHRBptMpvdW_8q5ybrJ36H2jh7oe0EnbgYSVNVgfE4HO-WDSXPtsT-VzyLo_9mlcMkLIVDRd7S5kS4FMfGqUCgqJov7jb-iu4xF4PhMvuBL2wF06hWVu9CJ1u-1kru2D0iOpBi1a1zNpvVtiNZczN/s3869/IMG_7115.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2777" data-original-width="3869" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_jyiRrnuyel_Ntf3MMldNqoo9ihNcvdPQ6vqsYfWxHRBptMpvdW_8q5ybrJ36H2jh7oe0EnbgYSVNVgfE4HO-WDSXPtsT-VzyLo_9mlcMkLIVDRd7S5kS4FMfGqUCgqJov7jb-iu4xF4PhMvuBL2wF06hWVu9CJ1u-1kru2D0iOpBi1a1zNpvVtiNZczN/s320/IMG_7115.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">And the attraction is not just from the colourful environment. Koh
Lipe serves some seriously delicious food. The <b><i>goong moun</i> ($13.95)</b> is a can't miss appetizer. A flavourful but light shrimp paste (studded
with carrot, chilli, and betel leaf) is wrapped in crispy tofu sheets that's like a spring roll but better. It's tasty on its own or with a splash
of the savoury and sour Arjard vinaigrette. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX1oIcgyCnXp40V7K0omEx4Ru7fLmo9dwR0ZXyTXYNf9uWKuwDVB22bOeh8L9FprQSd1aCQv9IDsenur8hESAtNRVkMawG4R-YHAgwHjK6VMX5gp7IIdXWirIgTTHyUzIAXZr6npkQZREfkIxkEoE2Tu1fpldt5il-IMhy0PbmA88aC76Aam2puZeOAQnI/s3588/IMG_7116.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2522" data-original-width="3588" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX1oIcgyCnXp40V7K0omEx4Ru7fLmo9dwR0ZXyTXYNf9uWKuwDVB22bOeh8L9FprQSd1aCQv9IDsenur8hESAtNRVkMawG4R-YHAgwHjK6VMX5gp7IIdXWirIgTTHyUzIAXZr6npkQZREfkIxkEoE2Tu1fpldt5il-IMhy0PbmA88aC76Aam2puZeOAQnI/s320/IMG_7116.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Koh Lipe synthesizes the sour, salty, and umami elements of <i>tom
yum </i>into a powder that covers the chicken wings or <b><i>peek
gai tom yum </i>($13.95)</b>. Given it’s a dry rub, the batter on the wings remains
crunchy, a great contrast against the juicy meat. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQSdLx0_XJTznjwSZ8ck-yRUOSREhY_VsM0FsyjLdM1UOEDqe4V7jnakHxECrjHWOhTYRmNgmdcyHXkVX00TM0dhDwyURjKSf3QJmlM73W7BZByov5BDVVyU2LZSAs4Hp6HhgLJwoxO5taPFgELA5bmRyoG5ik4-7xhi8RhCtdR1Pyz_Cv_eE0xpreOs-R/s3420/IMG_7121.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2540" data-original-width="3420" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQSdLx0_XJTznjwSZ8ck-yRUOSREhY_VsM0FsyjLdM1UOEDqe4V7jnakHxECrjHWOhTYRmNgmdcyHXkVX00TM0dhDwyURjKSf3QJmlM73W7BZByov5BDVVyU2LZSAs4Hp6HhgLJwoxO5taPFgELA5bmRyoG5ik4-7xhi8RhCtdR1Pyz_Cv_eE0xpreOs-R/s320/IMG_7121.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Their <b>pad Thai with shrimp ($22.95)</b> has the requisite
elements needed for success: chewy noodles, enough sauce to cover the noodles
without making them soggy, and crispy elements to add texture. I’m glad the
chef was restrained in his use of tamarind, so the pad Thai wasn’t too sour,
the flavours were perfectly balanced.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq4QJHjGP0aB0MpP81xkceNpaakPx8pXuca-Kj6FxqJRjbxz-1eeHoCdYGbHaj21rWmfarHdktKOB9hc391d4_p23SVMlrisAQS8EdsJ_odIy1niHE_yHXA43cYYt-tCuubduKoc6huRV2e0pycQ0TnaE_cMFTnnduA3LVNebwXaaE9yngrJDIVVr-hYgg/s4032/IMG_7128.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq4QJHjGP0aB0MpP81xkceNpaakPx8pXuca-Kj6FxqJRjbxz-1eeHoCdYGbHaj21rWmfarHdktKOB9hc391d4_p23SVMlrisAQS8EdsJ_odIy1niHE_yHXA43cYYt-tCuubduKoc6huRV2e0pycQ0TnaE_cMFTnnduA3LVNebwXaaE9yngrJDIVVr-hYgg/s320/IMG_7128.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">My first experience with <b><i>guey tiew khaek</i> or Islamic noodles
($17.95 for the veggies and tofu version)</b> was not a success. Using the same
rice noodles as pad Thai, they’re covered with an overly sweet red curry, which
really needed a spicier element to create harmony. If anything, the best part
of the dish was the onsen egg, the molten yolk adding a creaminess to the curry
noodles.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaPMkt6hsd-dKqVIi9DjF2m85_uXFQt1gfnXrIWS7OzvmRcMiyEH-zMEgqGcQoF30e7mYYs5hmQTF_fsq80tXR_hRdzynAdTwQclM9JmA_UbKdr_kM4A6ti4USH911vf4EBXx0XoIKPdIqM_M3rAcXkloUlMXT8S_eReWblhyRc6HnUoMr1ap2uyIZhiRy/s3712/IMG_7122.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2780" data-original-width="3712" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaPMkt6hsd-dKqVIi9DjF2m85_uXFQt1gfnXrIWS7OzvmRcMiyEH-zMEgqGcQoF30e7mYYs5hmQTF_fsq80tXR_hRdzynAdTwQclM9JmA_UbKdr_kM4A6ti4USH911vf4EBXx0XoIKPdIqM_M3rAcXkloUlMXT8S_eReWblhyRc6HnUoMr1ap2uyIZhiRy/s320/IMG_7122.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">For something spicy, the <b><i>prik gaeng moo krob</i> ($23.95)</b>
packs a punch and had me downing two glasses of water. A blistering hot curry
paste covers fried and then stir-fried pork belly, soaking into the meat. While
tasty, given the sauce was already oily, using pork belly as the protein made
the dish too heavy, chicken and/or shrimp would be better. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLCRIO7Zc3SnNfNTK918cqd6o8Mg9wYw6090R6K3qiPD-7HRnLEkLrSVb0wA4m3nLLMhBQ5e-WEPBVJMCIKlcAmaP60Vmyuc3NGdow1ElGvth6ibJN8ecFTYov9c8RMTPY5sk3T31n-m4neDo6FXemHOBHOJG9ymUYztIYj6DLObbm6JxBcVpCEXHazD81/s3336/IMG_7125.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2711" data-original-width="3336" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLCRIO7Zc3SnNfNTK918cqd6o8Mg9wYw6090R6K3qiPD-7HRnLEkLrSVb0wA4m3nLLMhBQ5e-WEPBVJMCIKlcAmaP60Vmyuc3NGdow1ElGvth6ibJN8ecFTYov9c8RMTPY5sk3T31n-m4neDo6FXemHOBHOJG9ymUYztIYj6DLObbm6JxBcVpCEXHazD81/s320/IMG_7125.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">For a flavourful curry, I prefer the <b><i>khao neow gaeng </i>($22.95)</b>. Slices of chicken and fresh pineapple are covered in a heat-filled yellow curry that's spicy but bearable. The sticky coconut rice sitting in the pineapple gets covered in the sauce but is not saturated and goes wonderfully with the chicken. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiprSSVFkJm8FrwOb2y4j8FDwe3xBCk3qEQ15fjvrRAX6r_MlONMyOPUrKf-T4tZxVzU2NmvRUKAh8Mtr8bwB7UAPygh9arI4jH2D98Lhi6yVfjn-q8-PO066YYsiSRl02Soo1KeNK13NclYIjgo16o2z7Nug4j5y8vVaLKG0sfBmdZIBLsMnVBp_Sour8G/s3231/IMG_7683.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2674" data-original-width="3231" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiprSSVFkJm8FrwOb2y4j8FDwe3xBCk3qEQ15fjvrRAX6r_MlONMyOPUrKf-T4tZxVzU2NmvRUKAh8Mtr8bwB7UAPygh9arI4jH2D98Lhi6yVfjn-q8-PO066YYsiSRl02Soo1KeNK13NclYIjgo16o2z7Nug4j5y8vVaLKG0sfBmdZIBLsMnVBp_Sour8G/s320/IMG_7683.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p><p class="MsoNormal"><span style="font-family: inherit;">Our table was impressed with the <b><i>pad gra prao </i>($18.95)</b>,
a plate of steamed rice topped with ample amounts of minced chicken flavoured
with basil, onion, and chili. All at once spicy, salty, and sweet, it blends into
one as the thick yolk oozes out of the fried egg. While the dish has a similar
taste to the <i>prik gaeng moo krob</i>, the sweet element helps make this a
more palatable dish. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi774MtzNWmmzcxZ7NY9n5gPDWv1wsQGbaqkqZ8GezA2DflVxyFA_e4Qbg1UrWI5wD0kgqCNDsw3lfclSMUl53xk_IGdm_jdD9gjTbD4oorhSdYMXJbBRFD49Xb2Kr3WO2xCGxroCZLt3UuvaAHmSWTCz3ampXVS5pM7O8G75NktwjMPti8xPQi2U4wXMkh/s4032/IMG_7129.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi774MtzNWmmzcxZ7NY9n5gPDWv1wsQGbaqkqZ8GezA2DflVxyFA_e4Qbg1UrWI5wD0kgqCNDsw3lfclSMUl53xk_IGdm_jdD9gjTbD4oorhSdYMXJbBRFD49Xb2Kr3WO2xCGxroCZLt3UuvaAHmSWTCz3ampXVS5pM7O8G75NktwjMPti8xPQi2U4wXMkh/s320/IMG_7129.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Despite having leftovers, we ordered the <b><i>khao neow ma
muang </i>($12.95) </b>to share. One bite of the slightly salty mango coconut
sticky rice and we were hooked. The sauce was warm and thin, so it coats the
sticky rice so well. It’s paired with soft mango slices that adds enough
sweetness to remind you it’s a dessert. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsfIda9m-slkNixS_R4_S9vIkTTOgvE8KSDzl-4cfmNBlBvW324PsJNxZ3V824uX7Zvvi00EFR1F5JEyV0_yjP1KsOlFFnPoUB05cPz4rSYYZxmGfi_BEA2PAoog4UYOHqiBXvgTvv-877MA3-Js-I3uj-zT8GnaioOF8nJZ6oo2RGCtpRtl3JJqUzvWG9/s3249/IMG_7134.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2375" data-original-width="3249" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsfIda9m-slkNixS_R4_S9vIkTTOgvE8KSDzl-4cfmNBlBvW324PsJNxZ3V824uX7Zvvi00EFR1F5JEyV0_yjP1KsOlFFnPoUB05cPz4rSYYZxmGfi_BEA2PAoog4UYOHqiBXvgTvv-877MA3-Js-I3uj-zT8GnaioOF8nJZ6oo2RGCtpRtl3JJqUzvWG9/s320/IMG_7134.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">The sticky rice was so delicious we added a <b><i>khao neow tu
rian </i>($12.95)</b> to try the durian version of the dessert. As a child, my first
experience with the fruit was terrible - the overpowering aroma and texture
made me feel like I was sucking on a moldy gym sock. My second taste at Koh
Lipe was much better, the fragrant fruit mellowed by the sauce and rice.
Nonetheless, I still prefer the mango version as the fruit is firmer to
contrast against the soft rice and adds a tropical taste the durian lacks. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0DmHedl8AHOMNKQqYplk3SjVhWdBW4gy6eqony-UiBiW_OolYPE0DbKEVkNXf0_qIjkbiuVDhBS_UqZCfb5tajOBulgW5swlcqnesjh3H8nCMGNDJ4EdBKT_AHjtSIfR8t1vOTQ29PN2bGyMAq0Vml_TDhUqj2144rG5DblxE61qalzEo-p10N3rkEtgU/s3975/IMG_7137.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2845" data-original-width="3975" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0DmHedl8AHOMNKQqYplk3SjVhWdBW4gy6eqony-UiBiW_OolYPE0DbKEVkNXf0_qIjkbiuVDhBS_UqZCfb5tajOBulgW5swlcqnesjh3H8nCMGNDJ4EdBKT_AHjtSIfR8t1vOTQ29PN2bGyMAq0Vml_TDhUqj2144rG5DblxE61qalzEo-p10N3rkEtgU/s320/IMG_7137.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<span style="line-height: 107%;"><span style="font-family: inherit;">Koh Lipe’s sizeable dining room means there isn’t
a long wait for a table even though the restaurant gets busy. Better yet, make
a reservation so that you can just breeze into the restaurant, settle in, and
dive into one of their flavourful creations.</span></span><span face=""Calibri",sans-serif" style="font-size: 11pt; line-height: 107%; mso-ansi-language: EN-CA; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> </span></div><div><div>
<p class="MsoNormal"></p><blockquote><span style="color: #800180;"><b></b><b>In a nutshell... </b></span><br /><ul style="text-align: left;"><li><b>Must order: </b><i>goong moun, </i><i>pad gra prao,</i> mango coconut sticky rice</li><li><b>Just skip:</b> Islamic noodles and <i>prik gaeng moo krob</i></li></ul><p></p></blockquote><p></p><div>
<span style="font-family: inherit;">
<span style="color: #351c75;"> <strong> Overall mark - 9 out of 10 </strong></span></span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<center>
<div style="border: 2.5px solid black; height: 150px; width: 350px;">
<span><span style="font-family: inherit;"><i><u>How To Find Them</u></i></span></span>
<span><strong><span style="color: #351c75; font-family: inherit;"></span></strong></span>
<br />
<div style="text-align: left;">
<span><span style="font-family: inherit;"><strong style="font-family: inherit; font-weight: bold;"><i style="color: #351c75;"> </i>Location:</strong><span style="font-family: inherit;"><b> </b>Toronto, Canada</span></span></span><br />
<span style="font-family: inherit;"> </span><strong style="font-family: inherit;">Address: </strong><span style="font-family: inherit;">4675 Steeles Ave East</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><strong> Website:</strong> <a href="https://kohlipe.ca/" target="_blank">https://kohlipe.ca/</a></span></div><div style="text-align: left;"><br /></div></div>
</center>
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<span style="color: black; font-family: inherit;"><div><br /></div></span>
<span style="color: black; font-family: inherit;">Follow me on twitter to chat, be notified about new posts and more - <a href="https://twitter.com/GastroWorldBlog">https://twitter.com/GastroWorldBlog</a></span><br />
<span style="color: black; font-family: inherit; font-size: x-small;"><span style="color: #351c75; font-size: xx-small;">____________________________</span><br />
<span style="color: #351c75; font-size: xx-small;">Gastro World's Grading System</span></span><br />
<ul><span style="color: black; font-family: inherit; font-size: x-small;">
<li><span style="font-size: xx-small;"><span style="color: #351c75;">Anything under 5</span> - I really disliked and will never go back</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">6 </span>- decent restaurant but I likely won't return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">7</span> - decent restaurant and I will likely return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">8</span> - great restaurant that I'd be happy to recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">9</span> - fantastic restaurant that I would love to visit regularly and highly recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">10</span> - absolute perfection!</span></li>
</span></ul>
<span style="font-family: inherit;"><span style="color: black; font-size: x-small;">
</span></span>
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<hr />
<span style="font-family: inherit;">
<span style="color: purple; font-family: inherit;"><b>Is That It? I Want More!</b></span><br />
<br />
<span style="font-family: inherit; font-size: x-small;">Other Gastro World posts similar to this:</span></span><br />
<ul><span style="font-family: inherit; font-size: x-small;"><a href="https://www.blogger.com/blogger.g?blogID=931373018532421200">
</a>
<li><a href="https://www.gastroworld.ca/2021/11/jatujak-thai-cuisine-toronto.html">Jatujak Thai Cuisine</a></li>
<li><a href="https://www.gastroworld.ca/2017/06/pai-northern-thai-kitchen-for-lunch.html">Pai Norther Thai Kitchen</a></li>
</span></ul>
<hr />
</div></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div>Gastro Worldhttp://www.blogger.com/profile/12039880183110502096noreply@blogger.com4675 Steeles Ave E, Scarborough, ON M1V 0B7, Canada43.8238712 -79.302422315.513637363821154 -114.4586723 72.134105036178852 -44.1461723tag:blogger.com,1999:blog-931373018532421200.post-7627129482112475862024-01-20T01:00:00.067-05:002024-01-20T01:00:00.236-05:00Daphne (Toronto)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4GQLjjBmRNky3RjD94m9Exd-UfCYn8oqQOExMtcrH9cGa-UZ26Qj2C38S5coXhz8piG__FQvInh7UpG0i8232W_zHTpSb3c6kuukwnXp1DuYlPXKnvQgeuWdTh45Q9sN0-aLBhI1zFI5I0SqKx5jRJiuItRtAcsUCjjfCCN3m-a8Y1ZD6iwa2mQQqsPen/s3913/IMG_7570.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2809" data-original-width="3913" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4GQLjjBmRNky3RjD94m9Exd-UfCYn8oqQOExMtcrH9cGa-UZ26Qj2C38S5coXhz8piG__FQvInh7UpG0i8232W_zHTpSb3c6kuukwnXp1DuYlPXKnvQgeuWdTh45Q9sN0-aLBhI1zFI5I0SqKx5jRJiuItRtAcsUCjjfCCN3m-a8Y1ZD6iwa2mQQqsPen/s320/IMG_7570.jpeg" width="320" /></a></div><span style="font-family: inherit;"><br /></span><div><p class="MsoNormal"><span style="font-family: inherit;">Daphne occupies a great location and has a beautiful dining
room, but their hosting operations needs improvement. They seem to seat people upon
arrival, rather than pre-planning arrangements based on reservations, which is
how we were sat beside the drafty door despite booking a month in advance.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">The menu isn’t overly exciting but offers a safe selection
so there will be options for all. A light spread of nibbles started our meal:<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -0.25in;"></p><ul style="text-align: left;"><li><span style="font-family: inherit;"><b>Olives ($8) </b>– a variety of olives in a
light citrus za’atar oil.</span></li><li><span style="font-family: inherit;"><b>Bread and butter ($8)</b> – a sizeable basket
containing different breads like focaccia, sesame baguette, and whole wheat.
They were all soft and fresh and went with nicely with the whipped cultured
butter. It would have been even better if the bread was warmed.</span></li><li><b style="font-family: inherit; text-indent: -0.25in;">Little gem salad ($20) </b><span style="font-family: inherit; text-indent: -0.25in;">– your typical salad
that resembled a lightly dressed Ceasar. If it had more of the garlic parmesan
dressing it would stand out better but did go with the other bites and kept
things light.</span></li></ul><p></p>
<p class="MsoNormal"><span style="font-family: inherit;">If you want to visit Flavour Town, hop on the <b>black
truffle pizza ($36) </b>train. While the price may take you aback, the pie does
contain slices of the fungi, you’ll find them scattered amongst the thinly
sliced potatoes. The soft puffy crust was a tad soggy in the centre, but it
wasn’t surprising given the egg that oozes over the pie adding a lovely creaminess.
The dish was delicious with the addition of <i>taleggio</i> cheese, potato
crema, and herbs.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuE1YwLnVeVnewYu1i8E-_KnrBsJ-p6hA-dwXnmPd0sxSLtavbdHf5lmI0zwx4AbMU8WIC-EnOr9vH31FUlqIpbXsh5t-HscuUmBw7-lRjFsCD-mTesHK7jeew8DgqC7qFKfvkMq-qwI_vjAa2-G0OHnx2YJGc10Y6tqw1A5Qt8K50xwnfWodhlJUWc9zs/s3965/IMG_7571.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2737" data-original-width="3965" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuE1YwLnVeVnewYu1i8E-_KnrBsJ-p6hA-dwXnmPd0sxSLtavbdHf5lmI0zwx4AbMU8WIC-EnOr9vH31FUlqIpbXsh5t-HscuUmBw7-lRjFsCD-mTesHK7jeew8DgqC7qFKfvkMq-qwI_vjAa2-G0OHnx2YJGc10Y6tqw1A5Qt8K50xwnfWodhlJUWc9zs/s320/IMG_7571.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">The <b>duck <i>mafalda </i>($35) </b>was equally flavourful with
the crimped pasta pulling in so much of the shredded duck and spicy sauce into
its crevices. Although the dish isn’t the prettiest, I loved the powerful punch
of the sauce, which has a pesto-feel but still the freshness of a red sauce. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLeaISuyA9Jfj8rQ0q-iPWUPiquOECADTruPnXZAWW_-Vjk7gCPRERbbfs0Ny_fJfh9JMt7NOBRzJyJ6Q1BwtdLPhuAcr7GnYhAYnXFoD_tZhyphenhyphen7I0JS_C1lWlp7aKZqizvHz3EqT97wui9-PY9yawNLjmxF9qY8R26GgHeL7Sh-GHhSRllbpZodG7bz6VW/s4032/IMG_7574.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLeaISuyA9Jfj8rQ0q-iPWUPiquOECADTruPnXZAWW_-Vjk7gCPRERbbfs0Ny_fJfh9JMt7NOBRzJyJ6Q1BwtdLPhuAcr7GnYhAYnXFoD_tZhyphenhyphen7I0JS_C1lWlp7aKZqizvHz3EqT97wui9-PY9yawNLjmxF9qY8R26GgHeL7Sh-GHhSRllbpZodG7bz6VW/s320/IMG_7574.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">For those abstaining from red meat, the <b>tuna ribeye ($65)</b>
offers a 16oz hunk of protein that’s great for sharing. We’re warned the
chimichurri is spicy, so we asked for the condiment on the side. In reality, there’s
not a lick of heat but was heavy on the citrus and was really needed to season
the tuna, which otherwise is merely sitting in a muted truffle ponzu.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmHNRwBgV_sOQV7tjV28TDdLV0AsSdb1AwXXpAE0pjgaus3gok5Vbko0rJPepKZvdFmp0bpaJ52_lxHKrFg8477Ee7yFJb2jDxt6_tdjWQ1Sr8kh5UOe8RvojpeIzyTFhU_RuZFA2JwZWmZKQW6YwGiy2g6gOFuY3E1qRMQAh82atm5uXiHExnRJN2m9w2/s3853/IMG_7573.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2513" data-original-width="3853" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmHNRwBgV_sOQV7tjV28TDdLV0AsSdb1AwXXpAE0pjgaus3gok5Vbko0rJPepKZvdFmp0bpaJ52_lxHKrFg8477Ee7yFJb2jDxt6_tdjWQ1Sr8kh5UOe8RvojpeIzyTFhU_RuZFA2JwZWmZKQW6YwGiy2g6gOFuY3E1qRMQAh82atm5uXiHExnRJN2m9w2/s320/IMG_7573.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">The fish paired well with the <b>sunchokes ($16)</b>, the
root vegetables well roasted and tossed with sunflower tahini, brown butter, and
caramelized honey that created a tasty crust. These would even work well with
the little gem salad. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVB9eXSaH6PQROQw7q2cDvPmi_Z4rS898nBCVBrXQoMuFNoLtl2E5aCdyNGA7hXVOe1pajYubYNlKBtTel4b1mEzgjrBuDcVViBp1_xVTuO1CC9gy8tIuP6f5zDo55L4G3raHjCdXWSEUiSfeaFGTwIQRodWO0QO4flfJvXauxswMV3JM5GChNNS-jtxlt/s3425/IMG_7575.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2826" data-original-width="3425" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVB9eXSaH6PQROQw7q2cDvPmi_Z4rS898nBCVBrXQoMuFNoLtl2E5aCdyNGA7hXVOe1pajYubYNlKBtTel4b1mEzgjrBuDcVViBp1_xVTuO1CC9gy8tIuP6f5zDo55L4G3raHjCdXWSEUiSfeaFGTwIQRodWO0QO4flfJvXauxswMV3JM5GChNNS-jtxlt/s320/IMG_7575.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">I can see why the <b>cauliflower ($32) </b>is considered a
main. An entire head of the vegetable arrives covered with sauces so there’s a
heartiness even without protein. Elements like the basil herb sauce gave it a
freshness while the roasted grapes some sweetness. Still, it’s a lot for one
person so is best shared with a large group. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9UAW4oc0NsQMgSWLIMmZE5wNJF0_HUDpHKMevSdKgeCbKCaTtQ-eL7PJE9W9sDGfOh-iCslB4LLpypSqWWH06a38N_vW5L6dXhN_738MzLVhhag6VSHu4eLdG1KWRj7JmGerXagVvaK-RpvE2Zl61BHqYVn6EPQ-rvQAoKFt4Q1yZkb6Ei3CxCy0DvQlT/s4032/IMG_7572.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9UAW4oc0NsQMgSWLIMmZE5wNJF0_HUDpHKMevSdKgeCbKCaTtQ-eL7PJE9W9sDGfOh-iCslB4LLpypSqWWH06a38N_vW5L6dXhN_738MzLVhhag6VSHu4eLdG1KWRj7JmGerXagVvaK-RpvE2Zl61BHqYVn6EPQ-rvQAoKFt4Q1yZkb6Ei3CxCy0DvQlT/s320/IMG_7572.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">I would not save room for dessert. If I liked chocolate, the
<b>Daphne bar ($16) </b>was tasty, like a tuxedo cake in bar form with its dark
chocolate mousse and caramel wrapped in a soft chocolate ganache. Alas,
chocolate and I have a difficult relationship. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDYreVrwiZrEUPTK7fRaoi_pD5TCyY-2CQsO6GmM20stcYeFqPe5lWAQz-4rjEpgZWcc_qhFXyVPJ-GRewuQQ4BuMiClaEkzuCjgS8IVaT6qKuAKM_Hn5WZnGF7JpyV9WKnAZy0w7NOMvf-YMjh2rROg61d6vg77ziaBUI16np9PsjEmx5qOdXdZNNofQ5/s4032/IMG_7577.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDYreVrwiZrEUPTK7fRaoi_pD5TCyY-2CQsO6GmM20stcYeFqPe5lWAQz-4rjEpgZWcc_qhFXyVPJ-GRewuQQ4BuMiClaEkzuCjgS8IVaT6qKuAKM_Hn5WZnGF7JpyV9WKnAZy0w7NOMvf-YMjh2rROg61d6vg77ziaBUI16np9PsjEmx5qOdXdZNNofQ5/s320/IMG_7577.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">We had high hopes for the <b>coconut cream pie ($17), </b>but
it resembled a white chocolate mousse rather than pie as the dessert lacked the
salty crust element. The passionfruit gel was also too tropical and took away
from richness I expected from a cream pie. If anything, it’s pretty to look at.
<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWRpP1F6VKZwxWBAGnotWDg-1sAPHJlqt0xTN5Tug-8sjKz01ur-DSqOxycWo59lO8STJmkDyGvGvUChQRHh8OTn2C6y6HATmDgp66z-kamgCtKyH_xblrbaiwXZCfT1jUeJDcTnfYsbXglMAp5KoGccqKTlvGw0ZSSFPYDP70Djzcu_K8wT4atXLtVliy/s3491/IMG_7576.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2836" data-original-width="3491" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWRpP1F6VKZwxWBAGnotWDg-1sAPHJlqt0xTN5Tug-8sjKz01ur-DSqOxycWo59lO8STJmkDyGvGvUChQRHh8OTn2C6y6HATmDgp66z-kamgCtKyH_xblrbaiwXZCfT1jUeJDcTnfYsbXglMAp5KoGccqKTlvGw0ZSSFPYDP70Djzcu_K8wT4atXLtVliy/s320/IMG_7576.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><b style="font-family: inherit;">Strawberry shortcake</b><span style="font-family: inherit;"> </span><b style="font-family: inherit;">($18)</b><span style="font-family: inherit;"> is usually one of
my favourite desserts, but Daphne’s was terrible… give me a supermarket version
any day. The makrut lime cream was overpowering giving the cake a lemongrass
flavour and the black sesame adding an earthy nuttiness that didn’t compliment
the strawberries.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoiS9YBbJRdhnATyEcxWJCtnttbx_BUymvPKRBvhGjWkrmPrc06yFnBH9_78i9L09g2AbInWn1F4JZBtGTKdMFR2svQ9kR7RJ_VwKGpY5JDSWy1e8VdVjkL8GpOCMgRBgmjPjICvoa7MvwaHRLadQ9PvLH685lWDZI1ZRZkZ3VNSPsmJr2k8GhYR4OW8y0/s3428/IMG_7578.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2801" data-original-width="3428" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoiS9YBbJRdhnATyEcxWJCtnttbx_BUymvPKRBvhGjWkrmPrc06yFnBH9_78i9L09g2AbInWn1F4JZBtGTKdMFR2svQ9kR7RJ_VwKGpY5JDSWy1e8VdVjkL8GpOCMgRBgmjPjICvoa7MvwaHRLadQ9PvLH685lWDZI1ZRZkZ3VNSPsmJr2k8GhYR4OW8y0/s320/IMG_7578.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<span style="line-height: 107%;"><span style="font-family: inherit;">Daphne will likely draw a corporate crowd with its
well-situated Financial District location, safe menu, and opulence without being
too fussy. But if you’re celebrating a special occasion, this isn’t the
restaurant - it lacks the pre-planning and warm hospitality you’d want for that
event.</span></span><br /><div>
<p class="MsoNormal"></p><blockquote><span style="color: #800180;"><b></b><b>In a nutshell... </b></span><br /><ul style="text-align: left;"><li><b>Must order: </b>truffle pizza, duck mafalda</li><li><b>Just skip:</b> desserts</li></ul><p></p></blockquote><p></p><div>
<span style="font-family: inherit;">
<span style="color: #351c75;"> <strong> Overall mark - 7 out of 10 </strong></span></span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<center>
<div style="border: 2.5px solid black; height: 150px; width: 350px;">
<span><span style="font-family: inherit;"><i><u>How To Find Them</u></i></span></span>
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<span><span style="font-family: inherit;"><strong style="font-family: inherit; font-weight: bold;"><i style="color: #351c75;"> </i>Location:</strong><span style="font-family: inherit;"><b> </b>Toronto, Canada</span></span></span><br />
<span style="font-family: inherit;"> </span><strong style="font-family: inherit;">Address: </strong><span style="font-family: inherit;">67 Richmond Street West</span></div>
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<span style="font-family: inherit;"><strong> Website:</strong> <a href="https://daphnetoronto.com/" target="_blank">https://daphnetoronto.com/</a></span></div><div style="text-align: left;"><br /></div></div>
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<span style="color: #351c75; font-size: xx-small;">Gastro World's Grading System</span></span><br />
<ul><span style="color: black; font-family: inherit; font-size: x-small;">
<li><span style="font-size: xx-small;"><span style="color: #351c75;">Anything under 5</span> - I really disliked and will never go back</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">6 </span>- decent restaurant but I likely won't return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">7</span> - decent restaurant and I will likely return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">8</span> - great restaurant that I'd be happy to recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">9</span> - fantastic restaurant that I would love to visit regularly and highly recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">10</span> - absolute perfection!</span></li>
</span></ul>
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<span style="color: purple; font-family: inherit;"><b>Is That It? I Want More!</b></span><br />
<br />
<span style="font-family: inherit; font-size: x-small;">Other Gastro World posts similar to this:</span></span><br />
<ul><span style="font-family: inherit; font-size: x-small;"><a href="https://www.blogger.com/blogger.g?blogID=931373018532421200">
</a>
<li><a href="https://www.gastroworld.ca/2016/01/cactus-club-cafe-toronto.html">Cactus Club Cafe</a></li>
<li><a href="https://www.gastroworld.ca/2023/01/20-victoria-toronto.html">20 Victoria</a></li>
</span></ul>
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</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div>Gastro Worldhttp://www.blogger.com/profile/12039880183110502096noreply@blogger.com67 Richmond St W, Toronto, ON M5H 1Z5, Canada43.6509356 -79.381895815.340701763821151 -114.5381458 71.961169436178835 -44.225645799999995tag:blogger.com,1999:blog-931373018532421200.post-82436854933649883662024-01-13T01:00:00.061-05:002024-01-13T01:00:00.129-05:00DaNico (Toronto)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJlXTV4mi7Y2H2R5-67A34nzWLONbjB_ukeNUqJbVOqlyRLAH2_RO-dpGaSeiehleieDRyrAnbssosXUqv7XTqK2rq2eMac0kn5-6NJ2pQohMT6ynauUvKeN6BjVECDbojGuaIf9o12nZeA1U0r_jtUZDiHMZUYhWitygN7A2jthBY1uGVToYCJmiq-9TR/s3162/IMG_7759.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="3162" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJlXTV4mi7Y2H2R5-67A34nzWLONbjB_ukeNUqJbVOqlyRLAH2_RO-dpGaSeiehleieDRyrAnbssosXUqv7XTqK2rq2eMac0kn5-6NJ2pQohMT6ynauUvKeN6BjVECDbojGuaIf9o12nZeA1U0r_jtUZDiHMZUYhWitygN7A2jthBY1uGVToYCJmiq-9TR/s320/IMG_7759.jpeg" width="320" /></a></div><p class="MsoNormal"></p><p class="MsoNormal"><span style="font-family: inherit;">Call me a purist, but I’m tired of eating Japanese dishes at
European restaurants. It’s not about cultural misappropriation or being a snob
against fusion food, rather I want to taste traditional things and don’t want
menus turning into the food form of beige. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">DaNico is a light hue of beige. While their <b>signature
tasting menu ($225) </b>looks Italian on paper, what arrives turns more Asian
as the courses progress.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Their <b>bread service</b> is completely European featuring
crispy flatbread, fluffy focaccia, and brioche studded with blue cheese and
salami. Paired with a dish of intensely flavoured olive oil and soft churned
butter… there’s no mistaken the origins of these carbs.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdYPFoEvhMtL4zozOfsl-XfdnfX_yCudmZDhxuiTaTFTWcvLZil8uIn8ixlrKWOsDhjNvzslKxMbHILgOX6fs22KHlmyPmyfRvcPWGkASkLmgtYAwGrOuG2v4AEsnVRV8IMx04OsmLrrn89IXb6BndhwStzKLCWHm3UQi7j3ogofpykCEWYYncnj1sewP8/s3297/IMG_7760.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="3297" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdYPFoEvhMtL4zozOfsl-XfdnfX_yCudmZDhxuiTaTFTWcvLZil8uIn8ixlrKWOsDhjNvzslKxMbHILgOX6fs22KHlmyPmyfRvcPWGkASkLmgtYAwGrOuG2v4AEsnVRV8IMx04OsmLrrn89IXb6BndhwStzKLCWHm3UQi7j3ogofpykCEWYYncnj1sewP8/s320/IMG_7760.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Even the <b><i>aperitivo</i> </b>bites still lean
traditional:<o:p></o:p></span></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li><span style="font-family: inherit;">A beautifully adorned oyster that’s covered in a slightly
sweet foam that’s unexpected but good.</span></li><li>A caprese salad formed into a liquid gel that brought me
back to the molecular eats of Colborne Lane (may it R.I.P.).</li><li>A cigar looking bite comprised of a crispy roll stuffed with
monk fish liver, which DaNico calls “sea foie gras” that’s a balance of sweet
and savoury.</li></ul><p></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIrVqKy09wA5Glnwksw4xEMjd2Ppi6n3TD-QYdnTOGW03zGtb_P-d5P6uaFUQH7fEiaRvuo3J3TUKslWCJpRQlJVTETw8NRF4p0EjCECGHAG606_918IOua8mY0XvRZm6E_1D7GytA1j3rmPKgciEi1AKfbm6BngvOpDAkHSzRaLpQfLKt6eZdeuHqzQBo/s3623/IMG_7761.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2572" data-original-width="3623" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIrVqKy09wA5Glnwksw4xEMjd2Ppi6n3TD-QYdnTOGW03zGtb_P-d5P6uaFUQH7fEiaRvuo3J3TUKslWCJpRQlJVTETw8NRF4p0EjCECGHAG606_918IOua8mY0XvRZm6E_1D7GytA1j3rmPKgciEi1AKfbm6BngvOpDAkHSzRaLpQfLKt6eZdeuHqzQBo/s320/IMG_7761.jpeg" width="320" /></a></div><p class="MsoNormal"></p><p class="MsoNormal"><span style="font-family: inherit;">While the <b><i>granchio al gusto Mediterrandeo </i></b>has
a Thai or Indian aesthetic in its presentation, the wild red king crab salad is
Mediterranean in flavour with the tiny chunks of olives. Pretty to look at but
not the tastiest: the crab was tough, and the edible lace decal had a bitter
undertone. At least the dish paired well with the wine ($120 for the classic pairing).<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEignNXs8zvvyMKaYwdjw3R2MtQryRWEpjXA1tpelM6c_NyEsjambnfMyKqyxlmkcACpOCy1X303gnurBHTyAdCDZfR5DxjXpdhJ6gRYI-9e5epnkIcb4MLoxchv9svDjosJ8veHs0rFFG7Shky9g0KiAjHRswCoyz9RO4kauxNpHPenkeIQ5WnTVobAZIEq/s4030/IMG_7762.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3022" data-original-width="4030" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEignNXs8zvvyMKaYwdjw3R2MtQryRWEpjXA1tpelM6c_NyEsjambnfMyKqyxlmkcACpOCy1X303gnurBHTyAdCDZfR5DxjXpdhJ6gRYI-9e5epnkIcb4MLoxchv9svDjosJ8veHs0rFFG7Shky9g0KiAjHRswCoyz9RO4kauxNpHPenkeIQ5WnTVobAZIEq/s320/IMG_7762.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">The <b><i>anatra all’ arancia </i></b>highlighted French
influences. Even though the skin could be crispier, the slices of duck breast
were so tender and cooked perfectly. Using
star anise and cinnamon may seem strange for duck, but the spices complimented
the citrus taste of the pickled endive and held up against the stronger meat. My
recommendation is to save a piece of focaccia to polish off the foie gras foam
(served in the duck foot vessel) and the fennel purée, these great sauces
should not be wasted. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3GCH9e8MFtEuwo40bbN4R7B64hVTw88ZCoyivmApFu6MRFeVHU7Uc4QHBCwLf0PzK5bllZxkkyobcPQGjBBNz1rdmir0L-i7PekkYkAPJyNMEegnDzlWjO1HXhIgxuOo-mNoaT0aHThT_EKHzzHOYxakwAjVu19c-K2iiCsh-EY5G4DAyUTjrggApTrIx/s3232/IMG_7763.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3003" data-original-width="3232" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3GCH9e8MFtEuwo40bbN4R7B64hVTw88ZCoyivmApFu6MRFeVHU7Uc4QHBCwLf0PzK5bllZxkkyobcPQGjBBNz1rdmir0L-i7PekkYkAPJyNMEegnDzlWjO1HXhIgxuOo-mNoaT0aHThT_EKHzzHOYxakwAjVu19c-K2iiCsh-EY5G4DAyUTjrggApTrIx/s320/IMG_7763.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Our table universally loved the <b><i>spaghettoni ai funghi
locali e tartufo nero </i></b>and we were sad as three forkfuls was not enough.
DaNico takes the high-end Pastificio dei Campi spaghetti, cooks it in mushroom broth,
and finishes it with aged <i>parmigiano Reggiano </i>and black truffle
shavings. For something cooked in broth I expected the pasta to be more
flavourful. Perhaps, this would be even better made with a fresh pasta? <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo19WfZs2tRUX6pRW-TA1Ne9AxxDtiKOGKBBWW5Jw7zwwDiASg64Hqz4tGMDuYadlHJjbwN5LmeRFe5nclxRrV1uii3H81AV0FtwrV5mru_v_hB71IQb4ITR1f8Xe1R9V8Z5ptw9p5OnWoMjddDMlFs8EHlmICo88G-9JUHobK1vFnTOdNdpWKzHahYM9J/s4032/IMG_7764.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo19WfZs2tRUX6pRW-TA1Ne9AxxDtiKOGKBBWW5Jw7zwwDiASg64Hqz4tGMDuYadlHJjbwN5LmeRFe5nclxRrV1uii3H81AV0FtwrV5mru_v_hB71IQb4ITR1f8Xe1R9V8Z5ptw9p5OnWoMjddDMlFs8EHlmICo88G-9JUHobK1vFnTOdNdpWKzHahYM9J/s320/IMG_7764.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">By the time we get to the </span><b style="font-family: inherit;"><i>merluzzo nero, vermouth
caviale </i></b><span style="font-family: inherit;">the menu starts leaning Japanese. The black cod would be fine
served with a silky vermouth butter sauce and lovely chanterelle mushrooms. It
really didn’t need miso, which barely registers on the tongue as it’s used to
deglaze the pan rather than as a marinade.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipu9ze26MHoOQkXOWyzXPCwKs9d1XtGxFhwL19RNmim750C71_v-mXFLOE2Hg76fQArLJVmak0uz7AaFW9XzixRiD5QX691zBVLhMlGZMo8yv83oh0lj3NkJm3JCubNZ0YlNn7E8qKwZ8aqTQmIC2WEjz_An3Q71dai9nuRQ89hKcmEBIamsmbZhSDTJJZ/s4032/IMG_7765.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipu9ze26MHoOQkXOWyzXPCwKs9d1XtGxFhwL19RNmim750C71_v-mXFLOE2Hg76fQArLJVmak0uz7AaFW9XzixRiD5QX691zBVLhMlGZMo8yv83oh0lj3NkJm3JCubNZ0YlNn7E8qKwZ8aqTQmIC2WEjz_An3Q71dai9nuRQ89hKcmEBIamsmbZhSDTJJZ/s320/IMG_7765.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">I felt like we were eating in an izakaya once we reached the
final dish – the <b><i>il manzo. </i></b>Individual charcoal grills were
presented with one billowing so much smoke we eventually had to let it go. Its
purpose: present the skewer of sweet potato slices and a grilled shishito
pepper. I found it kitschy and out-of-place at a fine dining restaurant. Not to
mention the sides were a bit of a bore.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoOrwHTXcZl2ij66I4HXwcRqD76JhagczBR4SkkQXrBQyA4xyFgrbjyp7jRx0W3EBw9zgZbjXswycddRt3cav7x2Ugb9rfXhnuv_3NPqOypUSqte9aP-C8K7VhUy6Q3tjkkswXwnwtiC1p9icTt-XIwIxopEagMdSF9ITx4xjcaOwQ1mgqBzRBum7xQOwn/s3334/IMG_7766.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2948" data-original-width="3334" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoOrwHTXcZl2ij66I4HXwcRqD76JhagczBR4SkkQXrBQyA4xyFgrbjyp7jRx0W3EBw9zgZbjXswycddRt3cav7x2Ugb9rfXhnuv_3NPqOypUSqte9aP-C8K7VhUy6Q3tjkkswXwnwtiC1p9icTt-XIwIxopEagMdSF9ITx4xjcaOwQ1mgqBzRBum7xQOwn/s320/IMG_7766.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">There are better things to pair with <b><i>kobe </i>beef<i> </i>($40
supplement</b>; <i>wagyu</i> without substitution) – sautéed mushrooms, potato,
or a stuffed zucchini blossom… what can be more Italian? At least the <i>kobe </i>was
not overcooked (well done meat is sometimes a peril of Italian kitchens) and was
tender and flavourful without feeling like you’re eating lard. Overall, the fat
to meat ratio of the <i>kobe </i>was well balanced. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">I love DaNico’s idea to let diners select a dessert from
three options. While it would have made sense for us to order different items
and share, the <b><i>torta di mele</i></b><i> </i>sounded too delicious to split.
What a great decision as the beautiful caramelized gala apple rose would be
difficult to cut and best eaten by the “petal”. The fruit sat on a soften
almond cookie topped with a cinnamon cream and a bourbon foam, which all worked
well together. If the dessert was served warm, it’d be even more incredible. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixV3awW1i3nuY5MDTz7hEc29NUu7O_7vTD_eQNEWtWjXWW_qeykMpY9fGt67GTZnj9NPkfOD4u7R4MkOtr90JT2h5lmjTF7ARMfQGQcNWnQhSosMt7tEMHpWF6iMiDQk0kRvx7-R1L4a1tXmOlhZXjQQkz_2rCcMStzi-jOeUSf8Z2wHkKcjAqH_ZuWYk9/s4032/IMG_7767.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixV3awW1i3nuY5MDTz7hEc29NUu7O_7vTD_eQNEWtWjXWW_qeykMpY9fGt67GTZnj9NPkfOD4u7R4MkOtr90JT2h5lmjTF7ARMfQGQcNWnQhSosMt7tEMHpWF6iMiDQk0kRvx7-R1L4a1tXmOlhZXjQQkz_2rCcMStzi-jOeUSf8Z2wHkKcjAqH_ZuWYk9/s320/IMG_7767.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">It’s a tad disappointing that there weren’t enough <b><i>petit
fours</i> </b>to have one each… sadly, the hollowed cloche was only made with
duos in mind, so an odd-person table is shafted. <o:p></o:p></span></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li><span style="font-family: inherit;">The Ferrero Rocher tasting cream puff was fantastic, one
that shouldn’t be split.</span></li><li>A log of white chocolate and pistachio cream was tame on its
nuttiness, but the crunchy pretzel inside an interested contrast to the cream.</li><li>While I enjoyed the chewy freshness of the macaron, its
flavour was indiscernible and a lost opportunity to wow us with one last
flavour.</li></ul><p></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIelg67RQQ_iUJln7yhsQuZlpEutbc7rn87qVw2GiA2DKWHo2S3YHMJIBdXwc5zgf9K-4Ga9PKL_NpZ3Kf0MDj5-adxTf_lWA4bRrzsS5l9dFDALh9m263LWUyDsTYXZVtp3MXoWP5xXnyG1p4srnddP1wPd2tVHk5RzVodYGlAJ30XdMPDUjjVdSYB_fk/s4032/IMG_7768.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIelg67RQQ_iUJln7yhsQuZlpEutbc7rn87qVw2GiA2DKWHo2S3YHMJIBdXwc5zgf9K-4Ga9PKL_NpZ3Kf0MDj5-adxTf_lWA4bRrzsS5l9dFDALh9m263LWUyDsTYXZVtp3MXoWP5xXnyG1p4srnddP1wPd2tVHk5RzVodYGlAJ30XdMPDUjjVdSYB_fk/s320/IMG_7768.jpeg" width="240" /></a></div><p class="MsoNormal"></p><p class="MsoNormal"><span style="font-family: inherit;">Three months after opening and the restaurant still has
service kinks to work out. For me, it was all about the wine pairings. Generally,
the preferred order is having the sommelier pour and explain the wine, a brief
pause so the diner can try a sip solo, and finally the dish arrives so the wine
is tried with food. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">At DaNico, the pairings were all over the place. The first
two courses followed the preferred procession, but as the restaurant became
busy the wine was served simultaneously with the food (meaning diners need to
listen to two long explanations before eating) and by the meat course we had to
flag down a server to ask them for wine. Not having wine when you have a piece
of <i>kobe</i>… oh boy.</span></p>
<span style="line-height: 107%;"><span style="font-family: inherit;">Small complaints aside, I did enjoy dinner at
DaNico. If anything, I encourage them to stop listening to the consultants that
may be telling about food trends and what impresses Michelin inspectors.
Instead, lean in on their strengths and give me well cooked European style dish
any day.</span></span><br /><div>
<p class="MsoNormal"></p><blockquote><span style="color: #800180;"><b></b><b>In a nutshell... </b></span><br /><ul style="text-align: left;"><li><b>Must order: </b>spaghetti and black cod</li><li><b>Just skip:</b> wild king crab salad </li><li>Note: DaNico offers a prix fixe menu for $150 that allows diners to choose their three courses</li></ul></blockquote><p></p><div>
<span style="font-family: inherit;">
<span style="color: #351c75;"> <strong> Overall mark - 8 out of 10 </strong></span></span><br />
<span style="font-family: inherit;"><br /></span>
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<span><span style="font-family: inherit;"><strong style="font-family: inherit; font-weight: bold;"><i style="color: #351c75;"> </i>Location:</strong><span style="font-family: inherit;"><b> </b>Toronto, Canada</span></span></span><br />
<span style="font-family: inherit;"> </span><strong style="font-family: inherit;">Address: </strong><span style="font-family: inherit;">440 College Street</span></div>
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<span style="font-family: inherit;"><strong> Website:</strong> <a href="https://www.danicotoronto.com/" target="_blank">https://www.danicotoronto.com/</a></span></div><div style="text-align: left;"><br /></div></div>
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<span style="color: #351c75; font-size: xx-small;">Gastro World's Grading System</span></span><br />
<ul><span style="color: black; font-family: inherit; font-size: x-small;">
<li><span style="font-size: xx-small;"><span style="color: #351c75;">Anything under 5</span> - I really disliked and will never go back</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">6 </span>- decent restaurant but I likely won't return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">7</span> - decent restaurant and I will likely return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">8</span> - great restaurant that I'd be happy to recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">9</span> - fantastic restaurant that I would love to visit regularly and highly recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">10</span> - absolute perfection!</span></li>
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<span style="color: purple; font-family: inherit;"><b>Is That It? I Want More!</b></span><br />
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<li><a href="https://www.gastroworld.ca/2018/09/don-alfonso-1890-toronto.html">Don Alfonso 1890</a></li>
<li><a href="https://www.gastroworld.ca/2022/01/enigma-toronto.html">Enigma</a></li>
</span></ul>
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</div></div><br /><br />Gastro Worldhttp://www.blogger.com/profile/12039880183110502096noreply@blogger.com440 College St, Toronto, ON M5T 1T3, Canada43.6567836 -79.40746250000000815.346549763821152 -114.56371250000001 71.96701743617885 -44.251212500000008tag:blogger.com,1999:blog-931373018532421200.post-68933922729997140872024-01-06T01:00:00.093-05:002024-01-06T01:00:00.134-05:00Alma (Toronto)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQgDFdywgxpbspUgHt3nGviA6UnocutQ2ps1WPa01FBgaP-ApTJtkx4oJs0P9PaxWxxUemiHErDsx_es0wsfisKdxtkgtG_HnyAMlQbj80kJjgISuHLROy2Cn3wLt0oE8Ew1imIuyRykB_nIgGUrFg5rDmrXjq5QzlYvJL3bO78sCRYHyJCtTQhUKJ1WtE/s3837/IMG_7467.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2563" data-original-width="3837" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQgDFdywgxpbspUgHt3nGviA6UnocutQ2ps1WPa01FBgaP-ApTJtkx4oJs0P9PaxWxxUemiHErDsx_es0wsfisKdxtkgtG_HnyAMlQbj80kJjgISuHLROy2Cn3wLt0oE8Ew1imIuyRykB_nIgGUrFg5rDmrXjq5QzlYvJL3bO78sCRYHyJCtTQhUKJ1WtE/s320/IMG_7467.jpeg" width="320" /></a></div><span style="font-family: inherit;"><br /></span><div><p class="MsoNormal"><span style="font-family: inherit;">Alma may impress a “Western” palette, but they can further
lean into the Chinese elements to improve dishes. I really <i>really </i>want
to LOVE Alma. Any place with a female owner-chef, in this case Anna Chen, is a
bonus and the Asian, Italian, and French recipes sound like three delicious
cuisines in one. Yet, some of the larger plates need work.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">The <b>squid fried rice ($31)</b> needs rebranding – it’s not fried
rice, rather an Asian paella. When I think of fried rice, I imagine a dish that
emits <i>wok hay </i>(a fragrant, reach into your gut aroma) with individual
grains tossed with vegetable and proteins. Alma’s rice was too saucy, the
romesco clumping the rice and drowning out the squid. And don’t even get me
started on the cashews… an annoying garnish that must be picked out. Drier and
nut free, this may resemble fried rice. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKHGJB4EfNdx09ikWDMd-stQG-I4EKzLvaRORbNEEZYrfGxsbEH1asf9uZuxw-STDuYx7tW1aA_PLdVBcC5dXWFZedD8i6hd1-TovIgk-Yg9LxchtMiRwMZgk-CuLvS6no2Qtbt2t4CgNrwILFphZGhNw5sanpqq98QytMcax2o2PJmYxqXo2G6f20-ffZ/s4032/IMG_7469.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKHGJB4EfNdx09ikWDMd-stQG-I4EKzLvaRORbNEEZYrfGxsbEH1asf9uZuxw-STDuYx7tW1aA_PLdVBcC5dXWFZedD8i6hd1-TovIgk-Yg9LxchtMiRwMZgk-CuLvS6no2Qtbt2t4CgNrwILFphZGhNw5sanpqq98QytMcax2o2PJmYxqXo2G6f20-ffZ/s320/IMG_7469.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">I was expecting mouth numbing spice with the <b>Szechuan spiced
lamb belly roast ($44)</b> but not prepared for the grainy rub that covered the
tongue and meat flavours. What a shame, as the lamb was cooked beautifully and after
scraping off the rub it was delicious, especially with a dollop of the salty
Chinese olive paste. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9qTTZ-s1ulWMZuyW81lRmgWBRJtDE7d8AADF2nvymd6Yd4vT4C52f-hTTkGSj633wIVMr0lRO237cZlEpmQBLqJo0s-4nLci3xX_rITI6A2AGJP4HrfOscGoo-oN3w1KFe8K0g16IlvtBF2DABXkkzl3x1g6OMhjLWwogGxRyixx5v5-QOEa4PK4yHxpE/s4032/IMG_7470.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9qTTZ-s1ulWMZuyW81lRmgWBRJtDE7d8AADF2nvymd6Yd4vT4C52f-hTTkGSj633wIVMr0lRO237cZlEpmQBLqJo0s-4nLci3xX_rITI6A2AGJP4HrfOscGoo-oN3w1KFe8K0g16IlvtBF2DABXkkzl3x1g6OMhjLWwogGxRyixx5v5-QOEa4PK4yHxpE/s320/IMG_7470.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">With the chopped Chinese olive, the dish reminds me of
braised pork belly with preserved vegetables (<i>muy choy coaw yok)</i>. I
would have preferred the lamb belly to have flavour profiles closer to this
traditional dish, enhanced with a bit of Szechuan heat and a roasted crust. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">While the black pepper soy sauce in the <b>pork wonton and
noodles ($29)</b> was too heavy handed, the noodles were incredible, having a
lovely chew that would impress a <i>pastaia</i>. Sadly, this expertise didn’t shift
into the wonton’s wrappers, which were too thick. At least the wontons were
nice and plump, filled with a generous amount of pork filling (this could
benefit from finely chopped vegetables to add moisture). Using scallions in the
filling and reducing the amount of garnish would better balance the dish.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggy4YKohlQ8yKcXxhHMTOrExxHIwLnwB2qoaH_F_osYqAEeOyLw2NBN81dzFp7TOzdrF199_ulBSR1PcKQdZHIkNpCQ4fb177I1Qi29bX9ridH1X6PrPUd7GGh7ww97fwMvygVpyw6Xb3MGRRPLtj_4g367eixauRwqk_gSCmKhDgPkcVJMV8L-NUP33iY/s4032/IMG_7472.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggy4YKohlQ8yKcXxhHMTOrExxHIwLnwB2qoaH_F_osYqAEeOyLw2NBN81dzFp7TOzdrF199_ulBSR1PcKQdZHIkNpCQ4fb177I1Qi29bX9ridH1X6PrPUd7GGh7ww97fwMvygVpyw6Xb3MGRRPLtj_4g367eixauRwqk_gSCmKhDgPkcVJMV8L-NUP33iY/s320/IMG_7472.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Chef Chen’s take on <b>Peking duck ($58)</b>, a special for the
evening, needs a permanent place on the menu. While the skin wasn’t as crispy
as Peking duck, it did have that lovely salty roasted taste and the meat cooked
to a medium rare. The well crusted roasted turnips and the creamy foie gras
sauce were great complements and left us wanting more. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZEWhfzPnra3byRsx9BRYM0m2MK-N28QdfzvesqVsYtA-J4VkJYqCbmkjQ4c54VG6osOcszzKN9tu8kGK3nZx2dfTY_M_4tcV0Q19JvWTgRZwwwJdnjnjwesj9elMNzXi3vi6Q2Ats_yAjgfX8pub8cNQL17TxsSoYNp6s9PTuj8gvlWupnviDHafisWgX/s4032/IMG_7466.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZEWhfzPnra3byRsx9BRYM0m2MK-N28QdfzvesqVsYtA-J4VkJYqCbmkjQ4c54VG6osOcszzKN9tu8kGK3nZx2dfTY_M_4tcV0Q19JvWTgRZwwwJdnjnjwesj9elMNzXi3vi6Q2Ats_yAjgfX8pub8cNQL17TxsSoYNp6s9PTuj8gvlWupnviDHafisWgX/s320/IMG_7466.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">In fairness, Alma nailed the small plates. The <b>parmesan
tapioca fritters ($10 for 2; $5 for additional piece)</b> were crispy, creamy, and
captured a depth of flavours that beat out most arancini I’ve had. The tapioca
also added a glutinous chewiness that would make a mochi lover swoon. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijcDIWu-qcrzOLq4NCC5V5MQrB2-mmlLbxstnA3RYlN2YGo0ba2W8cOLx3ennkb-xTKn4t3Qks7-HI4WNVRfhzJIM5n8vWxH7rtHSqwXBUesg8XuV8jOlt67CYK-hzTZxyvrwxmwuJvEnu8xXnvc_ldulmTp0JxNMUs0PjHp8hjY6iFk-nVOz49BzMQCE6/s4032/IMG_7458.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijcDIWu-qcrzOLq4NCC5V5MQrB2-mmlLbxstnA3RYlN2YGo0ba2W8cOLx3ennkb-xTKn4t3Qks7-HI4WNVRfhzJIM5n8vWxH7rtHSqwXBUesg8XuV8jOlt67CYK-hzTZxyvrwxmwuJvEnu8xXnvc_ldulmTp0JxNMUs0PjHp8hjY6iFk-nVOz49BzMQCE6/s320/IMG_7458.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">One look at the beautiful caramel crust on the <b><i>bao </i>($17
for 2; $6 for additional piece)</b> and I could why the dish is so popular. Break
the <i>bao </i>open and the dough is fluffy and moist… the consistency so perfect
that I didn’t even mind that the bun had no filling. Just give more of the
stracciatella cheese and eggplant fenugreek dip as the tablespoon portions were
too scant to share amongst three buns. I could have used all the eggplant
spread on my bun alone it was so good.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7mOVbNAUKDcGhlNXK0F2eOOvbUoik5tU4ayHLf4YaD4Zj9y6I6osFZpEzGEW4jYq1mORnVQ-djmtj2UV7E7vJfhIIfCzEtRvfDr4EXycBhNN6MZ6T0e_xi3pcLarto7NTzLhOE18Bx7scSxdtLQzK2sTsqhnhPNIQe6UL2S4Wuya-QEkEL8f2kN5Fvyt3/s4032/IMG_7461.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7mOVbNAUKDcGhlNXK0F2eOOvbUoik5tU4ayHLf4YaD4Zj9y6I6osFZpEzGEW4jYq1mORnVQ-djmtj2UV7E7vJfhIIfCzEtRvfDr4EXycBhNN6MZ6T0e_xi3pcLarto7NTzLhOE18Bx7scSxdtLQzK2sTsqhnhPNIQe6UL2S4Wuya-QEkEL8f2kN5Fvyt3/s320/IMG_7461.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Diners may find the <b>chili bean beef tartare ($26)</b> salty, but
anyone that’s had chili bean sauce should know it’s sodium laden. Our table loved
the finely chopped beef mixture on the thin rice cracker, just handle it
delicately to avoid it crumbling. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeiIVw-biai56V605bFrcmFQjPj-e7YRi9Ezz90GTk2Tri5JiqDmrDP_bg0iI6SefMiwpU57FCWQOd0MJerfb1LiDvhtOBU-n4mEFCOcWwIxP8i6e8Z64DLTb4Q76IJnXO3QZFBN74NVIP_nQHMVHCpCx0icKgn09gt2QG8bHnZAhEmoYuwwGwMxcBOPa6/s4032/IMG_7462.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeiIVw-biai56V605bFrcmFQjPj-e7YRi9Ezz90GTk2Tri5JiqDmrDP_bg0iI6SefMiwpU57FCWQOd0MJerfb1LiDvhtOBU-n4mEFCOcWwIxP8i6e8Z64DLTb4Q76IJnXO3QZFBN74NVIP_nQHMVHCpCx0icKgn09gt2QG8bHnZAhEmoYuwwGwMxcBOPa6/s320/IMG_7462.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisB4m5hFb9wqUBPsbhFR4XWtut7voyzC5ZoF24ekKg3weskfhvHHuUsDdtSlfg7pSBfdCotNeioVec_Nv4YLdgVLj35MaXUoZLA6l6TjpNsrWOcMIwSiCsJt_2RLXO5FLJ84xdQQSiKspmM__rSlKdaedKcUQBPj26nNbeZ37qVh8q4A64ULMkjNBYU6Kb/s3241/IMG_7463.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2527" data-original-width="3241" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisB4m5hFb9wqUBPsbhFR4XWtut7voyzC5ZoF24ekKg3weskfhvHHuUsDdtSlfg7pSBfdCotNeioVec_Nv4YLdgVLj35MaXUoZLA6l6TjpNsrWOcMIwSiCsJt_2RLXO5FLJ84xdQQSiKspmM__rSlKdaedKcUQBPj26nNbeZ37qVh8q4A64ULMkjNBYU6Kb/s320/IMG_7463.jpeg" width="320" /></a></div>
<p class="MsoNormal"><span style="font-family: inherit;">Eating at Alma is like a rollercoaster… a series of highs
and lows. We finished downhill with the <b>coconut flan ($12)</b>, the syrup
incorporated a strong flavour that just didn’t work - it’s hard to decipher but
reminds me of the herbal <i>pei pa kao </i>mixed with white rabbit candy. It
overpowered the flan’s egg custard flavour, and the wild blueberries didn’t
hold up either. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXu9oAVep7iALF0N_jhmXFhkNL5GGU8jbccy8RXHPm3-5jmfGNC1yQVQkXgJQQ6LnfVqlwblAQPzTVCXxKuFcN6wX9Z6YtmHM2Kkfn5EgenhDkgQZBozWeSK9CVfuwTA0AbdhoWz_VNygzX-RoDmhmDC8Az6vieBZUpAJ0wkZtKrZgRrL6oH6rl5JHyl3n/s4032/IMG_7474.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXu9oAVep7iALF0N_jhmXFhkNL5GGU8jbccy8RXHPm3-5jmfGNC1yQVQkXgJQQ6LnfVqlwblAQPzTVCXxKuFcN6wX9Z6YtmHM2Kkfn5EgenhDkgQZBozWeSK9CVfuwTA0AbdhoWz_VNygzX-RoDmhmDC8Az6vieBZUpAJ0wkZtKrZgRrL6oH6rl5JHyl3n/s320/IMG_7474.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">To continue with the amusement park analogy: dining at Alma
was good – the food mostly delicious and the service warm and friendly – it just
wasn’t great, so I won’t be signing up for a season’s pass anytime soon.</span><o:p></o:p></p>
<p class="MsoNormal"></p><blockquote><span style="color: #800180;"><b></b><b>In a nutshell... </b></span><br /><ul style="text-align: left;"><li><b>Must order: </b>parmesan tapioca fritters and the duck special</li><li><b>Just skip:</b> squid fried rice and the coconut flan</li></ul><p></p></blockquote><p></p><div>
<span style="font-family: inherit;">
<span style="color: #351c75;"> <strong> Overall mark - 7 out of 10 </strong></span></span><br />
<span style="font-family: inherit;"><br /></span>
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<span><span style="font-family: inherit;"><i><u>How To Find Them</u></i></span></span>
<span><strong><span style="color: #351c75; font-family: inherit;"></span></strong></span>
<br />
<div style="text-align: left;">
<span><span style="font-family: inherit;"><strong style="font-family: inherit; font-weight: bold;"><i style="color: #351c75;"> </i>Location:</strong><span style="font-family: inherit;"><b> </b>Toronto, Canada</span></span></span><br />
<span style="font-family: inherit;"> </span><strong style="font-family: inherit;">Address: </strong><span style="font-family: inherit;">1194 Bloor St West</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><strong> Website:</strong> <a href="https://www.almatoronto.com/" target="_blank">https://www.almatoronto.com/</a></span></div><div style="text-align: left;"><br /></div></div>
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<span style="color: black; font-family: inherit; font-size: x-small;"><span style="color: #351c75; font-size: xx-small;">____________________________</span><br />
<span style="color: #351c75; font-size: xx-small;">Gastro World's Grading System</span></span><br />
<ul><span style="color: black; font-family: inherit; font-size: x-small;">
<li><span style="font-size: xx-small;"><span style="color: #351c75;">Anything under 5</span> - I really disliked and will never go back</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">6 </span>- decent restaurant but I likely won't return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">7</span> - decent restaurant and I will likely return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">8</span> - great restaurant that I'd be happy to recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">9</span> - fantastic restaurant that I would love to visit regularly and highly recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">10</span> - absolute perfection!</span></li>
</span></ul>
<span style="font-family: inherit;"><span style="color: black; font-size: x-small;">
</span></span>
<br />
<hr />
<span style="font-family: inherit;">
<span style="color: purple; font-family: inherit;"><b>Is That It? I Want More!</b></span><br />
<br />
<span style="font-family: inherit; font-size: x-small;">Other Gastro World posts similar to this:</span></span><br />
<ul><span style="font-family: inherit; font-size: x-small;"><a href="https://www.blogger.com/blogger.g?blogID=931373018532421200">
</a>
<li><a href="https://www.gastroworld.ca/2022/03/mimi-chinese-toronto.html">MIMI Chinese</a></li>
<li><a href="https://www.gastroworld.ca/2016/11/fishman-wharf-seafood-markham.html">Fishman Wharf Seafood</a></li>
</span></ul>
<hr />
</div></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Gastro Worldhttp://www.blogger.com/profile/12039880183110502096noreply@blogger.com1194 Bloor St W, Toronto, ON M6H 1N2, Canada43.6595496 -79.438069915.349315763821153 -114.5943199 71.969783436178844 -44.2818199tag:blogger.com,1999:blog-931373018532421200.post-89771560858037086562023-12-30T01:00:00.058-05:002023-12-30T01:00:00.132-05:00Chubby's Jamaican Kitchen Revisited in 2023 (Toronto)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoirTy4MewAtkbBT55BT4qb0PrJj0EwM0ox_hEZXI5-sOWbsC_jY3AVs6B8k7xaRVbio5BTuT4oFQurMm79MJZ9G6C30QLa5BBJegbwesq7QoRbVlVXxX0xFFXae_i42Y-AW7goyKX_NPikGO4sckB4pVIUZIqBbiSUcpHbAnqXzHYh9a-dGXWe4obElC7/s3588/IMG_7442.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2337" data-original-width="3588" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoirTy4MewAtkbBT55BT4qb0PrJj0EwM0ox_hEZXI5-sOWbsC_jY3AVs6B8k7xaRVbio5BTuT4oFQurMm79MJZ9G6C30QLa5BBJegbwesq7QoRbVlVXxX0xFFXae_i42Y-AW7goyKX_NPikGO4sckB4pVIUZIqBbiSUcpHbAnqXzHYh9a-dGXWe4obElC7/s320/IMG_7442.jpeg" width="320" /></a></div><span style="font-family: inherit;"><br /></span><div><p class="MsoNormal"><span style="font-family: inherit;">During my early 30s, I frequently visited the
King West area. The down-to-earth night life and boozy establishments drew me
in. Then, adulthood set in and finding
a restaurant that you could converse in was the goal. This year I turned 40 (and love it), but it’s reminded me to become more balanced –
go out and have a night of debauchery, but also maintain those important
relationships beyond a superficial drinking night. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">That's how I found myself back at Chubby’s Jamaican
Kitchen to fit in a little of both. The music was pumping loudly even before
entering and was even more deafening once I settled into tightly packed table. Toto, we’re not in an adult-friendly
establishment anymore.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Yet, after one drink and another on the way, I
settled comfortably into the ratan chair and started tuning out the other
patrons, laser focused on my friends … after all, I had to really pay
attention to hear what they were saying. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">The ackee
and saltfish bites ($16 for 3, $3 for an extra piece) </span>would make a great hors d’oeuvre<span style="font-family: inherit;">. The
fried dumpling base is like a fluffy biscuit topped with a mound of
creamy ackee and saltfish spread studded with sweet peppers, onions, and tomatoes. It reminds me of a more fluid crab cake with a pop of freshness.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnmtvifHhE_EBkktB0wc2400sGWulyAEyDAY5rCzjMNqcMbjOZ3vI3qy0rHhk5VV0g694WObAcL545XswTOZCP_UlSArfPPBEwv3aK3SXndkrQl6_iJMjIQydS-RVmB0MtZo1Pl-S4gY2jHsDvWxqOPzYFlKaWOlKsFRcvRHSXRAVl3v_SytpX0BGKRrxP/s3586/IMG_7435.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="3586" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnmtvifHhE_EBkktB0wc2400sGWulyAEyDAY5rCzjMNqcMbjOZ3vI3qy0rHhk5VV0g694WObAcL545XswTOZCP_UlSArfPPBEwv3aK3SXndkrQl6_iJMjIQydS-RVmB0MtZo1Pl-S4gY2jHsDvWxqOPzYFlKaWOlKsFRcvRHSXRAVl3v_SytpX0BGKRrxP/s320/IMG_7435.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">The pepper shrimp ($19) still knocked a fiery punch bringing
on the scotch bonnet zing while swimming in garlic butter. The sauce seemed
much thicker, so it really sticks to the seafood or acts as a dip for the crunchy bread. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3J4rIt-EuRDnMYP9IoVXo4-86aUkxRlxSnSvAOmeGKl7BePH1dOLtKvc6Lo79m4UjXLsHPCnVzeY-gqtD8b2d2_M4unjydW8k1cVXO4FJchaujN-fkzpeKyMAPNIojRmJ_xR4BpBc4EYGMnfy6bnVM4lgYJRPv7x0OufwXFoPbOX2PsG5IQsA7U2x6n2f/s3100/IMG_7436.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="3100" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3J4rIt-EuRDnMYP9IoVXo4-86aUkxRlxSnSvAOmeGKl7BePH1dOLtKvc6Lo79m4UjXLsHPCnVzeY-gqtD8b2d2_M4unjydW8k1cVXO4FJchaujN-fkzpeKyMAPNIojRmJ_xR4BpBc4EYGMnfy6bnVM4lgYJRPv7x0OufwXFoPbOX2PsG5IQsA7U2x6n2f/s320/IMG_7436.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">I wish the kitchen had served the mixed green and mango
salad ($17) with the shrimp (instead of with the mains) as it had a refreshing
coolness that would have helped tame the spicy shrimp. Ultimately, it’s a salad,
which was light on the mango but had some tropical flair from toasted coconut
chips.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbH3vtxfWFmuXd4lWyAKpwhlxHF35EuQ488kp1L6iTyws5Gf7Nj8lQigG7v04vUVBbAyFa52cMwTZSaA3e3O5JXNgWFfKt_KV2rutyMkYxuRet5iIiLvxK3jdP5wwLNreNpNatatC4rQuShOAZ5sClVjFrSPRy3BRMLvfatPq0MlJpxISuxgdmDpcRqtUP/s3827/IMG_7437.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="3827" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbH3vtxfWFmuXd4lWyAKpwhlxHF35EuQ488kp1L6iTyws5Gf7Nj8lQigG7v04vUVBbAyFa52cMwTZSaA3e3O5JXNgWFfKt_KV2rutyMkYxuRet5iIiLvxK3jdP5wwLNreNpNatatC4rQuShOAZ5sClVjFrSPRy3BRMLvfatPq0MlJpxISuxgdmDpcRqtUP/s320/IMG_7437.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Oddly, the jerk pork ($24) was completely devoid of the
spice and heat you’d expect and tasted like regular barbeque meat. If anything, my favourite part of the dish was the sauteed
greens made from kale, collard greens, cherry tomato, and onion. It’s a side
that would go great with anything. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7y0Zc1aFOtopmUDxRnJ2csngAFfPiFb46dJ-9hq8x0kXbltYDNecNt8tB0lPU38OvIFAeSuWCp9nwnK0d-nuOUK5OEPVEo0cdZRBiDwLkKV3QKWemWCUef2RFnKDNDc53di-t-2HGelL23_dj0_4oy7ZoTcrIradfLIgvL9mQsxUqcv6Nk8aLL2iDiNaX/s3692/IMG_7443.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2408" data-original-width="3692" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7y0Zc1aFOtopmUDxRnJ2csngAFfPiFb46dJ-9hq8x0kXbltYDNecNt8tB0lPU38OvIFAeSuWCp9nwnK0d-nuOUK5OEPVEo0cdZRBiDwLkKV3QKWemWCUef2RFnKDNDc53di-t-2HGelL23_dj0_4oy7ZoTcrIradfLIgvL9mQsxUqcv6Nk8aLL2iDiNaX/s320/IMG_7443.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">As with the previous visit, Chubby’s saucier dishes continue
to impress. While I would have liked more heat in the curry chicken ($19), it
was nonetheless tender and flavourful, pairing well with the jasmine rice and
pineapple chutney.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4shIUfAYIF_uqFdrWvGf2CQdjEiiLqrKjKL5aqobJiRQXObnbrxu6yx_yPA9kmltilx8-l4a-1HeHeljiX_aGq_26KR4l6nyRimC-1E-kdZ9HDuUOnfPKicWLyHz3w_9qM_nvPog-QK1pl1inSLNYDjz2GFTdJHc9TBhsiQcP9EhV4ow4qDqymRN0k0L2/s3573/IMG_7441.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2592" data-original-width="3573" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4shIUfAYIF_uqFdrWvGf2CQdjEiiLqrKjKL5aqobJiRQXObnbrxu6yx_yPA9kmltilx8-l4a-1HeHeljiX_aGq_26KR4l6nyRimC-1E-kdZ9HDuUOnfPKicWLyHz3w_9qM_nvPog-QK1pl1inSLNYDjz2GFTdJHc9TBhsiQcP9EhV4ow4qDqymRN0k0L2/s320/IMG_7441.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">The gravy from the oxtail stew ($25) was also on point, and pairs well with side dishes like the rice and peas and as a dip for the fried
okra ($11). The oxtail was a tad scant on the meat, but what was
included was flavourful and tender. I could easily have an entire order of this
to myself. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6r4K8tL1oBSCpj5Gi1xpBnxkboolyD_cyfBEjnn9h929vuGaXbYiTONJ2ZlIJNZn8X-_lFSi1IloVzyEXMhYjx3cceDRjHga07O1Uyz0RI42kCYdvJ7VsW7LTjbC4YEDNMyStmAWMrhOV6eBV6oNHmYXsiSn6gRXz3NCo31bb0bxb3l4mqjrmGLsqYHE7/s3561/IMG_7440.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2278" data-original-width="3561" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6r4K8tL1oBSCpj5Gi1xpBnxkboolyD_cyfBEjnn9h929vuGaXbYiTONJ2ZlIJNZn8X-_lFSi1IloVzyEXMhYjx3cceDRjHga07O1Uyz0RI42kCYdvJ7VsW7LTjbC4YEDNMyStmAWMrhOV6eBV6oNHmYXsiSn6gRXz3NCo31bb0bxb3l4mqjrmGLsqYHE7/s320/IMG_7440.jpeg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6pQZt0CVDH32bwg91Alf3yoiYweB9Neo_YUsNOFQxp6UslrWGmMDYVCSi8wk3szsj-sxqxY40dtTHmIczlO5b11X1sIDQr5g6cTjjP-T6Snzz9GjFquCQ7qQivSycVltdu4WolTl1_pneASgdyLTqhjg7RSWwnxmmX2fe0hnfu9iEenGjbb1A2X8hJfAf/s3619/IMG_7439.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2720" data-original-width="3619" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6pQZt0CVDH32bwg91Alf3yoiYweB9Neo_YUsNOFQxp6UslrWGmMDYVCSi8wk3szsj-sxqxY40dtTHmIczlO5b11X1sIDQr5g6cTjjP-T6Snzz9GjFquCQ7qQivSycVltdu4WolTl1_pneASgdyLTqhjg7RSWwnxmmX2fe0hnfu9iEenGjbb1A2X8hJfAf/s320/IMG_7439.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Chubby’s smartly leaves the fried plantain ($10.50) in large
chunks, so they don’t dry out. They were the best plantains I’ve ever had, a slight
crispiness outside yielding to the soft fruit, with a sprinkling of salt
that enhanced its semi-sweetness. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu2bZrleHIXJutGVNnycW74aaAh1aFawIObiWS8Rhp8dmyq1Y309DL9ZmTNe42J4pgyDEbVzz1wxGoERcyyieGDS7Mh4rFQ4_Tp-QpWnf6mn23g_33dfN5NEKoRYPeFQtMN0A638Vp5D7X2D3Sd2PmTydGtDajQnCWYwXAVb2AdAVuTxA0_00GFR3v2CYK/s2675/IMG_7438.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2272" data-original-width="2675" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu2bZrleHIXJutGVNnycW74aaAh1aFawIObiWS8Rhp8dmyq1Y309DL9ZmTNe42J4pgyDEbVzz1wxGoERcyyieGDS7Mh4rFQ4_Tp-QpWnf6mn23g_33dfN5NEKoRYPeFQtMN0A638Vp5D7X2D3Sd2PmTydGtDajQnCWYwXAVb2AdAVuTxA0_00GFR3v2CYK/s320/IMG_7438.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">In fact, with a scoop of coconut ice cream and a caramel
drizzle, the fried plantains could even sub in for dessert. Consequently, much tastier
than the cornmeal pudding ($12), which was too salty and had a non-existent ‘pudding’
element. If anything, the dessert was merely a piece of corn bread covered with fussy corn nuts and a scoop of mellow coconut sorbet. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuhS6PtRXwZnk2wW7F6i1EbukYCA4Y6yIunbUALKyIElFlaFUc5rX5kh8bC2T4G8uFOnJ5UK4iHgEUPaV-D1RxbVJtWJIOaSYEZjT5DmVtwyr7Ty-l718t86cvGwlN0i1d2UXO6g8TCpL7PB5yK-aLlOUJmN8Flh3AIz3_RzTWYHMcex06coQW-P8WULrR/s3522/IMG_7444.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2725" data-original-width="3522" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuhS6PtRXwZnk2wW7F6i1EbukYCA4Y6yIunbUALKyIElFlaFUc5rX5kh8bC2T4G8uFOnJ5UK4iHgEUPaV-D1RxbVJtWJIOaSYEZjT5DmVtwyr7Ty-l718t86cvGwlN0i1d2UXO6g8TCpL7PB5yK-aLlOUJmN8Flh3AIz3_RzTWYHMcex06coQW-P8WULrR/s320/IMG_7444.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<span style="line-height: 107%;"><span style="font-family: inherit;">I sincerely hope that the ravages of aging aren’t
affecting my taste buds, but Chubby’s flavours were tamer compared
to my prior visit, the spicy shrimp being an exception. Perhaps, I’ve just tasted more Jamaican cuisine since my early 30s, some Chubby's just wasn't as impressive. At the expense of sounding old, maybe things were
just better in the good old days.</span></span></div><div><br /></div><div><br /><div>
<span style="font-family: inherit;">
<span style="color: #351c75;"> <strong> Overall mark - 7 out of 10 </strong></span></span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<center>
<div style="border: 2.5px solid black; height: 150px; width: 350px;">
<span><span style="font-family: inherit;"><i><u>How To Find Them</u></i></span></span>
<span><strong><span style="color: #351c75; font-family: inherit;"></span></strong></span>
<br />
<div style="text-align: left;">
<span><span style="font-family: inherit;"><strong style="font-family: inherit; font-weight: bold;"><i style="color: #351c75;"> </i>Location:</strong><span style="font-family: inherit;"><b> </b>Toronto, Canada</span></span></span><br />
<span style="font-family: inherit;"> </span><strong style="font-family: inherit;">Address: </strong><span style="font-family: inherit;">104 Portland Street</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><strong> Website:</strong> <a href="https://chubbysjamaican.com/" target="_blank">https://chubbysjamaican.com/</a></span></div><div style="text-align: left;"><br /></div></div>
</center>
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<span style="color: black; font-family: inherit;"><div><br /></div></span>
<span style="color: black; font-family: inherit;">Follow me on twitter to chat, be notified about new posts and more - <a href="https://twitter.com/GastroWorldBlog">https://twitter.com/GastroWorldBlog</a></span><br />
<span style="color: black; font-family: inherit; font-size: x-small;"><span style="color: #351c75; font-size: xx-small;">____________________________</span><br />
<span style="color: #351c75; font-size: xx-small;">Gastro World's Grading System</span></span><br />
<ul><span style="color: black; font-family: inherit; font-size: x-small;">
<li><span style="font-size: xx-small;"><span style="color: #351c75;">Anything under 5</span> - I really disliked and will never go back</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">6 </span>- decent restaurant but I likely won't return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">7</span> - decent restaurant and I will likely return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">8</span> - great restaurant that I'd be happy to recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">9</span> - fantastic restaurant that I would love to visit regularly and highly recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">10</span> - absolute perfection!</span></li>
</span></ul>
<span style="font-family: inherit;"><span style="color: black; font-size: x-small;">
</span></span>
<br />
<hr />
<span style="font-family: inherit;">
<span style="color: purple; font-family: inherit;"><b>Is That It? I Want More!</b></span><br />
<br />
<span style="font-family: inherit; font-size: x-small;">Other Gastro World posts similar to this:</span></span><br />
<ul><span style="font-family: inherit; font-size: x-small;"><a href="https://www.blogger.com/blogger.g?blogID=931373018532421200">
</a>
<li><a href="https://www.gastroworld.ca/2018/06/chubbys-jamaican-kitchen-toronto.html">Previous Chubby's Jamaican Kitchen visit</a></li>
<li><a href="https://www.gastroworld.ca/2023/08/miss-likklemores-toronto.html">Miss Likklemores</a></li>
</span></ul>
<hr />
</div></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Gastro Worldhttp://www.blogger.com/profile/12039880183110502096noreply@blogger.com104 Portland St, Toronto, ON M5V 2N2, Canada43.6453433 -79.40071999999999315.335109463821155 -114.55696999999999 71.955577136178846 -44.244469999999993tag:blogger.com,1999:blog-931373018532421200.post-83545224301615462702023-12-23T01:00:00.065-05:002023-12-23T01:00:00.146-05:00Chiang Rai Thai Kitchen (Toronto)<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7LYnzjovP7CTj4gNUg7_-0wuDNODXmIvRMvD0ibS0ebONflsUb08BwT719qLejvn_vDcAK8thNRYOF8RS7udUjaqwSjka_V01Tg-GMhePkTG-4sTP16_r9eAIGEwDkxzJ21hDNRbYJMg9shZCZh9_YtUrZnKVLqsjibFDe2Ry6uZp9UhIqz-gaqgbqpd4/s4032/IMG_6884.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7LYnzjovP7CTj4gNUg7_-0wuDNODXmIvRMvD0ibS0ebONflsUb08BwT719qLejvn_vDcAK8thNRYOF8RS7udUjaqwSjka_V01Tg-GMhePkTG-4sTP16_r9eAIGEwDkxzJ21hDNRbYJMg9shZCZh9_YtUrZnKVLqsjibFDe2Ry6uZp9UhIqz-gaqgbqpd4/s320/IMG_6884.jpeg" width="320" /></a></div><div><br /></div><div><span style="font-family: inherit;">Chiang Rai is a jovial restaurant with YouTube DJ beats playing and a stream of people grabbing takeout orders. The bright and cheerful dining room emits an energy, despite
it only being half full on a Friday.</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">You'll find flavour in their famous pad Thai with
shrimp ($23). Sour, savoury, and slightly sweet notes flood my mouth on the first bite, especially a strong tamarind element.
It complimented the chewy noodles, which were stir fried to perfection and resisted sogginess despite being slathered in sauce. The finely chopped roasted peanuts also helped to counteract
the wetness of the dish.</span></div><div><span style="font-family: inherit;"><br /></span></div><div><p class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5vv8vu9-myxAyRGCRAzojU7gf6JkF1XyadH4frgq-YUEMmXc3gLslxn2e6cpuFVKXOFQbjH69dboGlANmm6Tyx2EVHDgGtczIB3sUZDYUCXGINZC1ZEz8K4BeWGokB1xke4-arnr8Iqx5ifxNdB5_BtkGcX-1u1l-VKOnwM0UdaoofwAZTLf0SPNANJrf/s4032/IMG_6881.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5vv8vu9-myxAyRGCRAzojU7gf6JkF1XyadH4frgq-YUEMmXc3gLslxn2e6cpuFVKXOFQbjH69dboGlANmm6Tyx2EVHDgGtczIB3sUZDYUCXGINZC1ZEz8K4BeWGokB1xke4-arnr8Iqx5ifxNdB5_BtkGcX-1u1l-VKOnwM0UdaoofwAZTLf0SPNANJrf/s320/IMG_6881.jpeg" width="240" /></a></p>
<p class="MsoNormal"><span style="font-family: inherit;">I would skip the <i>tom yum</i> fried
rice with vegetable and tofu ($18) as it's also very tangy and two sour dishes were
too much for one meal. Indeed, <i>tom yum's </i>recipe has lemongrass and lime, but these tart elements soaked into the rice it was powerful. Still, I enjoyed all
the herbs: <i>galangal </i>(a peppery ginger), basil, and kaffir lime leaves,
which added a freshness to the starch. The fried rice was just too wet
- Chiang Rai likely uses fresh rather than day old rice – to the point
that it tasted better as leftovers. <o:p></o:p></span></p><p class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ZYyc1p1bo-9qzm3xG327gfLfWEHkMN_35YTwZgNHyFpaWI5s3bY9d-f0Lpo8DEvDWvgCUvz_x8B4B7Q5BsU57wh2JM1EOFfDh5Wmdx5Z8DzdEktV5LPbx8JREfFIq917IDdH1U2B3I7jQhbqmZ3z8Sn6HVswqD9Omi5OmDhZCIfJr4O6aOFcRXFU6byo/s4032/IMG_6885.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ZYyc1p1bo-9qzm3xG327gfLfWEHkMN_35YTwZgNHyFpaWI5s3bY9d-f0Lpo8DEvDWvgCUvz_x8B4B7Q5BsU57wh2JM1EOFfDh5Wmdx5Z8DzdEktV5LPbx8JREfFIq917IDdH1U2B3I7jQhbqmZ3z8Sn6HVswqD9Omi5OmDhZCIfJr4O6aOFcRXFU6byo/s320/IMG_6885.jpeg" width="320" /></a></p>
<p class="MsoNormal"><span style="font-family: inherit;">If you’re a fan of chicken devil, the crispy chicken chilli
sauce stir fry ($19) is a stellar version of the dish. I love the big nuggets
of battered chicken that’s very lightly covered with the spicy, savoury, and sweet
sauce so they remain crunchy. Just get to the chicken quickly as there’s not a
lot of pieces amongst the vegetables. <o:p></o:p></span></p><p class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic1nCceA-vqhGE9qLmHUYQJdIltkrP5x56CXpHm-albv_tTGEfYNfM0-jxSHxV9pseiW2Nqo_EblvxNWO9aKg-5x97Pw8qnbLVyhcEmzhyUOa9BGvBTK9ztSBthczH1UWWrIZehTfnacBuU7jHDN5SvqEmy_ZpKLn30ejVmAI9b7nn1v5B4I315TlAgACn/s4032/IMG_6883.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic1nCceA-vqhGE9qLmHUYQJdIltkrP5x56CXpHm-albv_tTGEfYNfM0-jxSHxV9pseiW2Nqo_EblvxNWO9aKg-5x97Pw8qnbLVyhcEmzhyUOa9BGvBTK9ztSBthczH1UWWrIZehTfnacBuU7jHDN5SvqEmy_ZpKLn30ejVmAI9b7nn1v5B4I315TlAgACn/s320/IMG_6883.jpeg" width="320" /></a></p>
<p class="MsoNormal"><span style="font-family: inherit;">Do not take out your food... Chiang Rai takes the time to
beautifully present dishes. Each adorned with deep fried rice noodle
sticks, beet ribbons, a stalk of green onion, and an orange slice. And while the décor
makes for a great presentation, on subsequent visits I’ll ask for dishes plain as it's also wasteful to discard the garnishes. By dining in you'll also benefit from Chiang Rai's cheerful environment. It
won’t necessarily feel like you’re in Thailand, but still funner than sitting
around at home.</span> </p><div><div>
<span style="font-family: inherit;">
<span style="color: #351c75;"> <strong> Overall mark - 7 out of 10 </strong></span></span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<center>
<div style="border: 2.5px solid black; height: 150px; width: 350px;">
<span><span style="font-family: inherit;"><i><u>How To Find Them</u></i></span></span>
<span><strong><span style="color: #351c75; font-family: inherit;"></span></strong></span>
<br />
<div style="text-align: left;">
<span><span style="font-family: inherit;"><strong style="font-family: inherit; font-weight: bold;"><i style="color: #351c75;"> </i>Location:</strong><span style="font-family: inherit;"><b> </b>Toronto, Canada</span></span></span><br />
<span style="font-family: inherit;"> </span><strong style="font-family: inherit;">Address: </strong><span style="font-family: inherit;">2070 Avenue Road</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><strong> Website:</strong> <a href="https://www.chiangrai.ca/" target="_blank">https://www.chiangrai.ca/</a></span></div><div style="text-align: left;"><br /></div></div>
</center>
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<span style="color: black; font-family: inherit;"><div><br /></div></span>
<span style="color: black; font-family: inherit;">Follow me on twitter to chat, be notified about new posts and more - <a href="https://twitter.com/GastroWorldBlog">https://twitter.com/GastroWorldBlog</a></span><br />
<span style="color: black; font-family: inherit; font-size: x-small;"><span style="color: #351c75; font-size: xx-small;">____________________________</span><br />
<span style="color: #351c75; font-size: xx-small;">Gastro World's Grading System</span></span><br />
<ul><span style="color: black; font-family: inherit; font-size: x-small;">
<li><span style="font-size: xx-small;"><span style="color: #351c75;">Anything under 5</span> - I really disliked and will never go back</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">6 </span>- decent restaurant but I likely won't return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">7</span> - decent restaurant and I will likely return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">8</span> - great restaurant that I'd be happy to recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">9</span> - fantastic restaurant that I would love to visit regularly and highly recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">10</span> - absolute perfection!</span></li>
</span></ul>
<span style="font-family: inherit;"><span style="color: black; font-size: x-small;">
</span></span>
<br />
<hr />
<span style="font-family: inherit;">
<span style="color: purple; font-family: inherit;"><b>Is That It? I Want More!</b></span><br />
<br />
<span style="font-family: inherit; font-size: x-small;">Other Gastro World posts similar to this:</span></span><br />
<ul><span style="font-family: inherit; font-size: x-small;"><a href="https://www.blogger.com/blogger.g?blogID=931373018532421200">
</a>
<li><a href="https://www.gastroworld.ca/2017/09/sala-modern-thai-toronto.html">Sala Modern Thai</a></li>
<li><a href="https://www.gastroworld.ca/2021/11/jatujak-thai-cuisine-toronto.html">Jatujak Thai Cuisine</a></li>
</span></ul>
<hr />
</div></div><br /> </div><div class="separator" style="clear: both; text-align: center;"><br /></div>Gastro Worldhttp://www.blogger.com/profile/12039880183110502096noreply@blogger.com2070 Avenue Rd, North York, ON M5M 4A6, Canada43.7364172 -79.420527615.426183363821153 -114.5767776 72.046651036178844 -44.2642776tag:blogger.com,1999:blog-931373018532421200.post-70057625074860845592023-12-16T01:00:00.123-05:002023-12-16T01:00:00.133-05:00Jacobs & Co. Steakhouse Revisited in 2023<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmydDEvQoDtmwjqzsDtCQrjM47o0mjXJ0_E74XvEHSAKdqPNmJh0Rel1Ri4L58vEbccTIoj98BcsnlZg_LiJqTEzB1TRlq36oUyWGuHZIBX3ADzEC0o-Q7EHks2kd2L5hxKfJZRJ1ehHafGW4Tvu9Cu8usxkl-Oghy4zugUQwlsnH8uC3h5Trk5VowuQdW/s3901/IMG_7297.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2916" data-original-width="3901" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmydDEvQoDtmwjqzsDtCQrjM47o0mjXJ0_E74XvEHSAKdqPNmJh0Rel1Ri4L58vEbccTIoj98BcsnlZg_LiJqTEzB1TRlq36oUyWGuHZIBX3ADzEC0o-Q7EHks2kd2L5hxKfJZRJ1ehHafGW4Tvu9Cu8usxkl-Oghy4zugUQwlsnH8uC3h5Trk5VowuQdW/s320/IMG_7297.jpeg" width="320" /></a></div><span style="font-family: inherit;"><br /></span><div><p class="MsoNormal"><span style="font-family: inherit;">When the speed of change is breakneck, it’s
refreshing when a restaurant steadfastly beats to their historical drum. I referred
to my <a href="https://www.gastroworld.ca/2015/12/jacob-and-co-steakhouse-toronto.html" target="_blank">2015 post on Jacobs Steakhouse</a> before revisiting and other than
a rise in prices (the $19 Caesar salad is now $34), not much has changed. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">We still received a detailed menu walk through, but Liam
made it informative rather than lecture-like. He pointed out the grass-fed steaks
but also explained what this meant for the fat content and taste, to make sure we weren’t disappointed with our choice. Don’t worry, I’m
sticking with the tried and true 45-day aged Guelph Hereford. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2e-ZBtUPqo5TFDDLiII8QFSox7Uu2khgWgpCUx96aksS_o2tWjN-x7i_MMpsjH3IL1EEAeZ-Xfezt_oCixaa7fYr8duYdPzdz8jr-YvXsbykjnwd0SxZuEBQs8iEXFJ_CAlWzb-6N-y-Q-bn7tc1VxT8fQnI2wbQq2W7wPOmHuNl_1MEclIbsa0tsWXW9/s4032/IMG_7289.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2e-ZBtUPqo5TFDDLiII8QFSox7Uu2khgWgpCUx96aksS_o2tWjN-x7i_MMpsjH3IL1EEAeZ-Xfezt_oCixaa7fYr8duYdPzdz8jr-YvXsbykjnwd0SxZuEBQs8iEXFJ_CAlWzb-6N-y-Q-bn7tc1VxT8fQnI2wbQq2W7wPOmHuNl_1MEclIbsa0tsWXW9/s320/IMG_7289.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">The table-side prepared Caesar salad ($34 for two) was still
a hit with enough dressing to adequately cover the lettuce without being
saturated. A mouthful of garlicky umami, the splash of Tabasco was perhaps a bit more heavy-handed this visit so there was a noticeable kick to the salad.
The bacon was still served in chunks, a bit too hard for me. I wish they'd change this to strips so it’s crunchier…
they could even place a strip on top (like the sliver of anchovy) as a garnish. Making the croutons from leftover cheese buns, rather than regular
bread, could bring the salad to new heights. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-bloQFOABqw_vpVmZIpv8ZghW1MHIy8bNyTAUBkICJvZoqKzxGHfojhi8TrALQE5DjCeniCEerTVSpZj3WdjO96Risp3IMNNWF-xFPcGJ0K5Ca56sTxVjSEFSCmaXwgi1-_Hl9W3xi4t74j6dRDm_VThvopkGWum8CwTp17PZAXnIFMJP9PtSjyANpJfQ/s3223/IMG_7292.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2415" data-original-width="3223" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-bloQFOABqw_vpVmZIpv8ZghW1MHIy8bNyTAUBkICJvZoqKzxGHfojhi8TrALQE5DjCeniCEerTVSpZj3WdjO96Risp3IMNNWF-xFPcGJ0K5Ca56sTxVjSEFSCmaXwgi1-_Hl9W3xi4t74j6dRDm_VThvopkGWum8CwTp17PZAXnIFMJP9PtSjyANpJfQ/s320/IMG_7292.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGA9D8zlcSmB7BcvKm3iIhSqS509GGi453gewC5zOim6Po52uGrpLWp9rhmPOqD-yq3iCYJqZRz5qdlX3z0luMsCSIaZ4iojk5QuvXtULemC-N65vudYG9qSahBu5Um40dFfpTx9zr4cOAuE8LFI1OJ5DUxtZB6ExnCbjGsj0O1LXY9FDX3XbDpZyuzsD6/s4032/IMG_7293.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGA9D8zlcSmB7BcvKm3iIhSqS509GGi453gewC5zOim6Po52uGrpLWp9rhmPOqD-yq3iCYJqZRz5qdlX3z0luMsCSIaZ4iojk5QuvXtULemC-N65vudYG9qSahBu5Um40dFfpTx9zr4cOAuE8LFI1OJ5DUxtZB6ExnCbjGsj0O1LXY9FDX3XbDpZyuzsD6/s320/IMG_7293.jpeg" width="320" /></a></div>
<p class="MsoNormal"><span style="font-family: inherit;">Thankfully, no low-carb vegan diet has influenced Jacobs, their cheese buns still make an appearance. One of the highlights of
the meal, it’s really a Yorkshire pudding with cheese, slather on
butter and these are perfection. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-4_Khazj9Ue7d1Ylm_xvF_Ha7UU07FSJXNPT9pPnp1zz-Gw5q0HPpGGykqLMcrJ8FHLRloK2lLguYQqY2BH827uAfn3kIh9CfVQOXNVVkKi-HQvt4OFe3y9S_zG7OS2mjyJvDZRLKCgykeON6i91FzX_X_N3owY50zcQvbkXBrUOkOK55ot5ECJ2s10oK/s3787/IMG_7290.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2971" data-original-width="3787" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-4_Khazj9Ue7d1Ylm_xvF_Ha7UU07FSJXNPT9pPnp1zz-Gw5q0HPpGGykqLMcrJ8FHLRloK2lLguYQqY2BH827uAfn3kIh9CfVQOXNVVkKi-HQvt4OFe3y9S_zG7OS2mjyJvDZRLKCgykeON6i91FzX_X_N3owY50zcQvbkXBrUOkOK55ot5ECJ2s10oK/s320/IMG_7290.jpeg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfA2pl27bss9VHrEGJ672ATR35_pKhS_huQXZSOh-XU5CMRQ_AvLx9CxSdZLrwrc9gVu6hpRzYy7zCSBT0RPRN8V76oER2iSvTlIXzLJf0ScbBdCCXjNb1bCljOqJyq2-icFfTFUwTWPP9cuUiabg4gYu_FSq946DDJK2J34R6c7iW1Xt77FHkSK-HOn3J/s3221/IMG_7291.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3221" data-original-width="2667" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfA2pl27bss9VHrEGJ672ATR35_pKhS_huQXZSOh-XU5CMRQ_AvLx9CxSdZLrwrc9gVu6hpRzYy7zCSBT0RPRN8V76oER2iSvTlIXzLJf0ScbBdCCXjNb1bCljOqJyq2-icFfTFUwTWPP9cuUiabg4gYu_FSq946DDJK2J34R6c7iW1Xt77FHkSK-HOn3J/s320/IMG_7291.jpeg" width="265" /></a></div>
<p class="MsoNormal"><span style="font-family: inherit;"><br /></span></p><p class="MsoNormal"><span style="font-family: inherit;">Remembering how tasty the T-bone steak looked previously, we substituted our typical rib eye order with their Guelph prime
Hereford bone-in T-bone ($175), a hefty 25oz (when including the bone) and was more
than enough to share amongst two.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi20Q-4z6JNwjEWRz7mo3ZOkGpfDHVx3I8mgfBLlN2vLwBVMbW8og6cmsbymUCAln1E7_vAXVB5Zpgl4voypwlgwxsOqJXmt9EnBx3HE-TXYnLlW6n3BCa5_vma42LWABeoy5i1RmaFK8_AhK2Z48pRzrcrZ1Fx3cscCoeXSJ10qXMQWlUvwR9P_BmqOFwJ/s3703/IMG_7296.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3703" data-original-width="3009" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi20Q-4z6JNwjEWRz7mo3ZOkGpfDHVx3I8mgfBLlN2vLwBVMbW8og6cmsbymUCAln1E7_vAXVB5Zpgl4voypwlgwxsOqJXmt9EnBx3HE-TXYnLlW6n3BCa5_vma42LWABeoy5i1RmaFK8_AhK2Z48pRzrcrZ1Fx3cscCoeXSJ10qXMQWlUvwR9P_BmqOFwJ/s320/IMG_7296.jpeg" width="260" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">While not as marbled as my beloved ribeye, it’s a great cut
for contrast as you receive a piece of tenderloin and striploin. Both are
leaner cuts: the striploin full-flavoured and tenderloin swoon-worthy as it's soft and juicy. The steak's crust was flawless and
the seasoning perfectly. For those who find it
needs more salt, complimentary condiments – a bacon blue cheese spread, <i>shoyu</i>,
chimichurri, and selection of salts – are available. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsspKX2s9Ko_BYow7mAUA68hQB0vR8WBbK96DpsjWjMlsjU2Ds76TTSMSdOg6WBEr3zxG7omMt9jEIWdPRsRi8DajPGKblJd4oMGky9KNhw4aSy0N4H9W97b5y0wfeI_LPa89CgTAZB5OuEGC4W0wVSabaGcnV_xhpTyT0PVQeRt-rEUU1HbQO4Z4PwWR6/s4026/IMG_7295.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2437" data-original-width="4026" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsspKX2s9Ko_BYow7mAUA68hQB0vR8WBbK96DpsjWjMlsjU2Ds76TTSMSdOg6WBEr3zxG7omMt9jEIWdPRsRi8DajPGKblJd4oMGky9KNhw4aSy0N4H9W97b5y0wfeI_LPa89CgTAZB5OuEGC4W0wVSabaGcnV_xhpTyT0PVQeRt-rEUU1HbQO4Z4PwWR6/s320/IMG_7295.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Amongst our table of ten, we shared five side dishes, and it
was more than enough. We ordered two roasted rapini ($22) as the
simplicity of the greens – lightly tossed in anchovy butter – is an excellent
pairing with meat. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYnonMAiQhoaeHltiRQl6b8-Kh3VBoF1CfJ7_-2pj-p00EF7KLotvvGeliXblbkxRmnjtdjHJ82olk49xWYCRvhvR_92azYZBJmiPUT-VdJ-XvfEE4brkau0-z82Vdyi4VzddpicRudALngtHHmGzaEFgSpQ8gYeuXteKSVKaDdukmgJPuJLtk-D7UPYfr/s3853/IMG_7298.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2720" data-original-width="3853" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYnonMAiQhoaeHltiRQl6b8-Kh3VBoF1CfJ7_-2pj-p00EF7KLotvvGeliXblbkxRmnjtdjHJ82olk49xWYCRvhvR_92azYZBJmiPUT-VdJ-XvfEE4brkau0-z82Vdyi4VzddpicRudALngtHHmGzaEFgSpQ8gYeuXteKSVKaDdukmgJPuJLtk-D7UPYfr/s320/IMG_7298.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">A huge platter of heirloom baby carrots ($22) arrives slathered
in a refreshing maple dill crème fraiche, so the vegetable didn’t become too
sugary. Just roasted through, they were the perfect consistency and not too
mushy. Even though I normally detest roasted carrots, I liked these.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd-VJrppFecce6o0xjrcISda-fLaIgOVRr8kSOSs5pqD21kWznC_NI_fCuqcQR3vaJcV57mm-v0BkrNg1zkiIIvyw8UwzrdXFTJIW1ylz6yGBeMMatB-DVtwnazOo22bdtoiOPZqEkrefDrornjUd4I6HeqWItTgEhVlGrl9WPaLcM2nooViWKZPf-exNm/s4032/IMG_7299.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd-VJrppFecce6o0xjrcISda-fLaIgOVRr8kSOSs5pqD21kWznC_NI_fCuqcQR3vaJcV57mm-v0BkrNg1zkiIIvyw8UwzrdXFTJIW1ylz6yGBeMMatB-DVtwnazOo22bdtoiOPZqEkrefDrornjUd4I6HeqWItTgEhVlGrl9WPaLcM2nooViWKZPf-exNm/s320/IMG_7299.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">The sauteed mushrooms ($24) were surprisingly tasty thanks
to the parsley butter and I preferred the smaller sized mushrooms as they didn’t
taste spongy. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitjOzxTLS7N1yaXHoALuuRcQ-hehuyPx5Zb44RdASUCIE-IiXh9apQvpHK9VS20bgKffWiBi4y0eQciEi4_MfoNBar2fuWfXygOcK20jbX8yYjDU_NjkCgaLPcCCk5IDUktlASEAad19FhJ9V86pW4eWLCJyBDNkUBnuMM2suI0OddwQ3GAXFVNK2LK_JO/s3316/IMG_7300.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2840" data-original-width="3316" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitjOzxTLS7N1yaXHoALuuRcQ-hehuyPx5Zb44RdASUCIE-IiXh9apQvpHK9VS20bgKffWiBi4y0eQciEi4_MfoNBar2fuWfXygOcK20jbX8yYjDU_NjkCgaLPcCCk5IDUktlASEAad19FhJ9V86pW4eWLCJyBDNkUBnuMM2suI0OddwQ3GAXFVNK2LK_JO/s320/IMG_7300.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Still, there’s something about combining meat and potatoes…
a luxurious option being the potato gratin ($24). Uber rich with the layers of
cream, cheese, and spuds, you don’t need more than a spoon to satisfy. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0jA8ImsVjZZt91-DvdO1AaLU4GnQtkPA5R3k0bzK9Yq40ntINOaVkhk7z09l-oECTXJjCn7zd9dtbLqEo_o8vprcXOO6MXp3yQVtvGj6z7llSX3ik1SrAS9noM9hA5ZOcTFfhLyuTHSNnApFb_wE5ApTpSNoxytCzckWWC4SD1Gi-aFQHD58wt6H1w_4p/s4032/IMG_7301.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0jA8ImsVjZZt91-DvdO1AaLU4GnQtkPA5R3k0bzK9Yq40ntINOaVkhk7z09l-oECTXJjCn7zd9dtbLqEo_o8vprcXOO6MXp3yQVtvGj6z7llSX3ik1SrAS9noM9hA5ZOcTFfhLyuTHSNnApFb_wE5ApTpSNoxytCzckWWC4SD1Gi-aFQHD58wt6H1w_4p/s320/IMG_7301.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">The take-home muffin finishes us off but its
recipe was tweaked as it was tastier than I remembered. Within
the cakey vanilla batter lies a dark chocolate core where the chocolate chunks
melt throughout the muffin. The pastry is an ideal sweetness with just a dusting
of streusel for an elegant, albeit messy, finish. Hats off to the pastry
chef. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCDn9dW54oIevjuaID_14FAxnNIN8OL-RPlYhoPXNk5tWb3PnTGcapQfx9qKNTihsMCQinnLC58dEq40IAeSkwboNj5Jhe5pzfhT5uXmASF1EEK9CqxF99rkclPFwyKQJgDGPd_p2Bde0zGeW6L_UM2QK8jYJqf07uqQsfmvm7-OGAV4zf5IAG4YWFTZk3/s4032/IMG_7302.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCDn9dW54oIevjuaID_14FAxnNIN8OL-RPlYhoPXNk5tWb3PnTGcapQfx9qKNTihsMCQinnLC58dEq40IAeSkwboNj5Jhe5pzfhT5uXmASF1EEK9CqxF99rkclPFwyKQJgDGPd_p2Bde0zGeW6L_UM2QK8jYJqf07uqQsfmvm7-OGAV4zf5IAG4YWFTZk3/s320/IMG_7302.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Sadly, even Jacobs Steakhouse isn’t immune to change. We
learned that they need to vacate the Brant location because of developments and move into the shiny CIBC Square. So slow run to Jacobs now
if you want to experience a nostalgic dinner that reminds you of the good old
days. </span><o:p></o:p></p><div>
<span style="font-family: inherit;">
<span style="color: #351c75;"> <strong> Overall mark - 9 out of 10 </strong></span></span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<center>
<div style="border: 2.5px solid black; height: 150px; width: 350px;">
<span><span style="font-family: inherit;"><i><u>How To Find Them</u></i></span></span>
<span><strong><span style="color: #351c75; font-family: inherit;"></span></strong></span>
<br />
<div style="text-align: left;">
<span><span style="font-family: inherit;"><strong style="font-family: inherit; font-weight: bold;"><i style="color: #351c75;"> </i>Location:</strong><span style="font-family: inherit;"><b> </b>Toronto, Canada</span></span></span><br />
<span style="font-family: inherit;"> </span><strong style="font-family: inherit;">Address: </strong><span style="font-family: inherit;">12 Brant Street</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><strong> Website:</strong> <a href="https://jacobssteakhouse.com/" target="_blank">https://jacobssteakhouse.com/</a></span></div><div style="text-align: left;"><br /></div></div>
</center>
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<span style="color: black; font-family: inherit;"><div><br /></div></span>
<span style="color: black; font-family: inherit;">Follow me on twitter to chat, be notified about new posts and more - <a href="https://twitter.com/GastroWorldBlog">https://twitter.com/GastroWorldBlog</a></span><br />
<span style="color: black; font-family: inherit; font-size: x-small;"><span style="color: #351c75; font-size: xx-small;">____________________________</span><br />
<span style="color: #351c75; font-size: xx-small;">Gastro World's Grading System</span></span><br />
<ul><span style="color: black; font-family: inherit; font-size: x-small;">
<li><span style="font-size: xx-small;"><span style="color: #351c75;">Anything under 5</span> - I really disliked and will never go back</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">6 </span>- decent restaurant but I likely won't return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">7</span> - decent restaurant and I will likely return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">8</span> - great restaurant that I'd be happy to recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">9</span> - fantastic restaurant that I would love to visit regularly and highly recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">10</span> - absolute perfection!</span></li>
</span></ul>
<span style="font-family: inherit;"><span style="color: black; font-size: x-small;">
</span></span>
<br />
<hr />
<span style="font-family: inherit;">
<span style="color: purple; font-family: inherit;"><b>Is That It? I Want More!</b></span><br />
<br />
<span style="font-family: inherit; font-size: x-small;">Other Gastro World posts similar to this:</span></span><ul><span style="font-family: inherit; font-size: x-small;">
<li><a href="https://www.gastroworld.ca/2023/05/black-blue-for-lunch-toronto.html">Black + Blue</a></li><li><a href="https://www.gastroworld.ca/2015/12/the-david-duncan-house-toronto.html">David Duncan House</a></li>
</span></ul>
<hr />
</div></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Gastro Worldhttp://www.blogger.com/profile/12039880183110502096noreply@blogger.com12 Brant St, Toronto, ON M5V 3G9, Canada43.6453441 -79.398069715.335110263821157 -114.5543197 71.955577936178855 -44.241819699999994tag:blogger.com,1999:blog-931373018532421200.post-5012692804258969532023-12-09T08:00:00.001-05:002023-12-09T08:00:47.251-05:00Danforth Sidebar (Toronto)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUrH3yHq7mRRZoNfMC9VtLRSyPKxW9JmS965FsutPqtD_K9EM5qHoPeprlUdT8PdfNyLIkQWQ7xp455hJ-MWFr3MRdB-OIUW_6bfWYsuquhSvFQSQBN36TABiPsTfXgavMRZW07l13JUwHvAJEIQZY_6dMn6-H0MXW7vEzq90kg54bKlLb768K90e4x0mq/s3850/IMG_7190.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2553" data-original-width="3850" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUrH3yHq7mRRZoNfMC9VtLRSyPKxW9JmS965FsutPqtD_K9EM5qHoPeprlUdT8PdfNyLIkQWQ7xp455hJ-MWFr3MRdB-OIUW_6bfWYsuquhSvFQSQBN36TABiPsTfXgavMRZW07l13JUwHvAJEIQZY_6dMn6-H0MXW7vEzq90kg54bKlLb768K90e4x0mq/s320/IMG_7190.jpeg" width="320" /></a></div><br /><div><p class="MsoNormal">
I hate to stereotype, but who else finds restaurants located
close to live performance venues meh? Their strength is their location, while
the food is merely decent and service passable. Dine along the strip of King
West where the Princess of Wales Theatre, Roy Thompson Hall, and TIFF reside,
and you’ll know what I mean.<o:p></o:p></p>
<p class="MsoNormal">Sadly, Danforth Sidebar fits the stereotype… being close to
the Danforth Music Hall has its downfalls. Perhaps the dish that best showcases
my point is the pan seared scallops ($23). The dish’s presentation was pretty
but look closely at the scallops and they are unevenly done. Ultimately, they
are a tad overcooked, but tastes good. <o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu8kqP-FksbHicyRIRtEioItqfy7rje5j59ShCHpyeqQmceICtJsy4oB2q-6D3uq24-Gx5NYEM5S78NYxJ5w0fo-BgNlj2YJa8I3pt6Bd7ibFIQmu8JS6wiMAB7obzjVYe11zanxDfgUEPSpUMaFs4CzXYqO6Uk-dhVA_T4mJ55kCz5xNj96-JagOFLgBL/s4032/IMG_7189.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu8kqP-FksbHicyRIRtEioItqfy7rje5j59ShCHpyeqQmceICtJsy4oB2q-6D3uq24-Gx5NYEM5S78NYxJ5w0fo-BgNlj2YJa8I3pt6Bd7ibFIQmu8JS6wiMAB7obzjVYe11zanxDfgUEPSpUMaFs4CzXYqO6Uk-dhVA_T4mJ55kCz5xNj96-JagOFLgBL/s320/IMG_7189.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal">Yet, good luck trying to add another scallop onto the dish
if you arrive as a table of five. The answer is simply, “no”. At first, I
thought it was a joke, but it’s sadly not - the reason being the dish hasn’t
been priced out per piece. Perhaps it’s my finance background, but can’t the
equation be simply solved as $5.75 each ($23 divided by 4)? Rather, the answer
is no as Danforth Sidebar doesn’t care to keep guests happy or increase their
bill totals. <o:p></o:p></p>
<p class="MsoNormal">Their menu’s naming convention could also use some work. It
lists the cauliflower <i>cotija</i> ($17) as “corn puree, pickled cactus leaf,
jalapenos, <i>cotija </i>cheese, hot honey, warm corn tortilla”. Sounds like an
incredible vegetable packed <i>queso </i>dip, sign me up! What arrives is a
skillet of watery stir-fried vegetables sprinkled with cheese… what? Why was
this not listed as ‘cauliflower tacos’ when there’s a similar item called ‘<i>barbacoa
</i>tacos’ on the menu? It’s in fact tacos and not a dip. <o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxpWZtQE_rDNMh69y-MyTTEk-JB1-CJFp6rGNEYi1QQkgBOVr5St_FbAB2IpFoBXCPNZJKvB6iElCEGKdDs3ArGoIFGNX5YYrrKxU05Zmk5faBI0ruvV66g_N8wzbk_hnz6aQudCrGj2fsZcsktrATyhv9MU20AsMKm8p3AMjeKG3ftd-20UfFgVoDQSR4/s4032/IMG_7191.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxpWZtQE_rDNMh69y-MyTTEk-JB1-CJFp6rGNEYi1QQkgBOVr5St_FbAB2IpFoBXCPNZJKvB6iElCEGKdDs3ArGoIFGNX5YYrrKxU05Zmk5faBI0ruvV66g_N8wzbk_hnz6aQudCrGj2fsZcsktrATyhv9MU20AsMKm8p3AMjeKG3ftd-20UfFgVoDQSR4/s320/IMG_7191.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal">If that weren’t bad enough, the cauliflower was too mushy
and for something listing corn as the first ingredient there wasn’t much of it
in the dish. Once I got past the <i>queso </i>disappointment I found it made an
okay taco - at least it had nice flavours from the pickled cactus leaf and hot
honey. <o:p></o:p></p>
<p class="MsoNormal">The short rib poutine ($21) had the makings of a great dish
with a large slab of tender short rib, thin potato fries, large chunks of
cheese curds, and a beefy gravy. The beef just wasn’t seasoned enough so the
poutine didn’t elicit that sinful richness you normally find in the dish. <o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbWC-UnW96JYHJMKpzGle5187AgkL8reNbwCKk-UqSbxCmLIisrk1IT6OODnniz59ouEYbPzfmiTxDJ7ycyVfxhvVshk4awaMCPv_ffQP45W8ZhA1CMwfjKEMRuXM7kSLVxuZjmNtVjqqQBzrjUkfVfwyBcWT-XF5ksVEIObSfE5X_Cjxa8sCF3lDyjIa/s4032/IMG_7188.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbWC-UnW96JYHJMKpzGle5187AgkL8reNbwCKk-UqSbxCmLIisrk1IT6OODnniz59ouEYbPzfmiTxDJ7ycyVfxhvVshk4awaMCPv_ffQP45W8ZhA1CMwfjKEMRuXM7kSLVxuZjmNtVjqqQBzrjUkfVfwyBcWT-XF5ksVEIObSfE5X_Cjxa8sCF3lDyjIa/s320/IMG_7188.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal">Under seasoning was a similar sentiment for the striploin in
their salad. Thinking a 5oz steak was too small for a main, we added on more steak
(another 4oz) to the steak salad (total cost of $27 with the addition). Steak salad
plus steak was a great hack as the kitchen ended up substituting the hanger
steak (what normally comes with the steak salad) for a full striploin instead.
And the steak could have been delicious if it just arrived saltier and hotter. <o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeCsgU3IFAKXSaDL7xpwi0veWzxdU2ikEhxfjipgXNf7g7hWUq7e6OV-fQxrTlKQkR-hgZ-c7iRjEnGER9RowF34KnZPBRSy_eN96O-I6bQSxx9xYvY7EDmUknJp8B0mnmCO28N5ZhfCU5mMfQvn7sXtLmuK0JSzHtJLDkGf7UzlFuxhVPKVYzlYGS7c36/s4032/IMG_7192.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeCsgU3IFAKXSaDL7xpwi0veWzxdU2ikEhxfjipgXNf7g7hWUq7e6OV-fQxrTlKQkR-hgZ-c7iRjEnGER9RowF34KnZPBRSy_eN96O-I6bQSxx9xYvY7EDmUknJp8B0mnmCO28N5ZhfCU5mMfQvn7sXtLmuK0JSzHtJLDkGf7UzlFuxhVPKVYzlYGS7c36/s320/IMG_7192.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal">The salad itself was delicious combining cherry tomatoes,
crunchy cucumber, avocado chunks, and a creamy dressing. With a full steak, the
kitchen should have plated it on a larger dish as the tiny side plate made it
difficult to cut the meat. Also, having the cold salad on one side and the
striploin on the other would also mean the meat wouldn’t cool down as quickly. <o:p></o:p></p>
<p class="MsoNormal">One draw to Danforth Sidebar is their reasonably priced wine
– a bottle of prosecco was only $36! So maybe it’s less of a pre-show dinner
spot and more apt for a round of after-show drinks.</p><div>
<span style="font-family: inherit;">
<span style="color: #351c75;"> <strong> Overall mark - 6 out of 10 </strong></span></span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<center>
<div style="border: 2.5px solid black; height: 150px; width: 350px;">
<span><span style="font-family: inherit;"><i><u>How To Find Them</u></i></span></span>
<span><strong><span style="color: #351c75; font-family: inherit;"></span></strong></span>
<br />
<div style="text-align: left;">
<span><span style="font-family: inherit;"><strong style="font-family: inherit; font-weight: bold;"><i style="color: #351c75;"> </i>Location:</strong><span style="font-family: inherit;"><b> </b>Toronto, Canada</span></span></span><br />
<span style="font-family: inherit;"> </span><strong style="font-family: inherit;">Address: </strong><span style="font-family: inherit;">161 Danforth Avenue</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><strong> Website:</strong> <a href="https://danforthsidebar.com/" target="_blank">https://danforthsidebar.com/</a></span></div><div style="text-align: left;"><br /></div></div>
</center>
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<span style="color: black; font-family: inherit; font-size: x-small;"><span style="color: #351c75; font-size: xx-small;">____________________________</span><br />
<span style="color: #351c75; font-size: xx-small;">Gastro World's Grading System</span></span><br />
<ul><span style="color: black; font-family: inherit; font-size: x-small;">
<li><span style="font-size: xx-small;"><span style="color: #351c75;">Anything under 5</span> - I really disliked and will never go back</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">6 </span>- decent restaurant but I likely won't return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">7</span> - decent restaurant and I will likely return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">8</span> - great restaurant that I'd be happy to recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">9</span> - fantastic restaurant that I would love to visit regularly and highly recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">10</span> - absolute perfection!</span></li>
</span></ul>
<span style="font-family: inherit;"><span style="color: black; font-size: x-small;">
</span></span>
<br />
<hr />
<span style="font-family: inherit;">
<span style="color: purple; font-family: inherit;"><b>Is That It? I Want More!</b></span><br />
<br />
<span style="font-family: inherit; font-size: x-small;">Other Gastro World posts similar to this:</span></span><br />
<ul><span style="font-family: inherit; font-size: x-small;"><a href="https://www.blogger.com/blogger.g?blogID=931373018532421200">
</a>
<li><a href="https://www.gastroworld.ca/2014/12/the-beech-tree-toronto.html">The Beech Tree</a></li>
<li><a href="https://www.gastroworld.ca/2023/08/pinkertons-snack-bar-toronto.html">Pinkerton's Snack Bar</a></li>
</span></ul>
<hr />
</div></div><p><br /></p><p></p>Gastro Worldhttp://www.blogger.com/profile/12039880183110502096noreply@blogger.com161 Danforth Ave, Toronto, ON M4K 1N2, Canada43.676438300000008 -79.356955815.366204463821163 -114.5132058 71.986672136178854 -44.200705799999994tag:blogger.com,1999:blog-931373018532421200.post-68996914414470234062023-11-25T01:00:00.000-05:002023-11-25T01:00:00.137-05:00Es Ventall (Ibiza)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDTrA9MY3CDnIPP85o4_DxIJxJo0-rSuSBFUEuY7pDfpBvMDdxVbRm65O4ohuNZpdaElxbkEuXNVu48VyXAS-jDB6sVD3jZ_pbCaaGzjnCwYnswp6lMP4awqQVrJZhGuUxU3fG210fgyo_G4tHErLLBv3yGl8i8Fio_wXr0UZDwORAka13m_XryfdRtqwb/s2915/IMG_6364.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2687" data-original-width="2915" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDTrA9MY3CDnIPP85o4_DxIJxJo0-rSuSBFUEuY7pDfpBvMDdxVbRm65O4ohuNZpdaElxbkEuXNVu48VyXAS-jDB6sVD3jZ_pbCaaGzjnCwYnswp6lMP4awqQVrJZhGuUxU3fG210fgyo_G4tHErLLBv3yGl8i8Fio_wXr0UZDwORAka13m_XryfdRtqwb/s320/IMG_6364.jpeg" width="320" /></a></div><br /><div><p class="MsoNormal">While Es Ventall is set within the city limits of Sant
Antoni, walk into the restaurant and you’re transported into an idyllic oasis
especially while dining al fresco. Sitting in the courtyard is oddly calming,
amongst nature and the enormous fig tree, giving the establishment a charm that’s
difficult to replicate elsewhere. <o:p></o:p></p>
<p class="MsoNormal">For diners who aren’t familiar with Ibizan cuisine, Es Ventall’s
menu is descriptive listing out the individual ingredients and eliciting a
sense of excitement to see how things tie together. The Ibizan tomatoes salad (19€)
starts with a bed of ripe chopped tomatoes and tops it with a full burrata,
which when broken creates a creaminess to the dish. Strawberries and basil add
an interesting refreshing element, but I would have skipped the crunchy pistachios
that detract from the silkiness of the salad. <o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilLDE2o8tD59-39b2S0BqKsUV4vt50Gn400YUPtABw0HEtb5DFF8CJzBqf5s-VDkA5BCABeWa1eoIwAcLLRcyxoUC_ijkZ56pZUfsQqi_7StNd_yfqTyEVUsxaJv0fojPyHC9gPsttaWyW0iZfGAtdDtSKkNdYu4CbymJY_Hbi1_JdQTaKp4FBJkaOfCsd/s3422/IMG_6362.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="3422" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilLDE2o8tD59-39b2S0BqKsUV4vt50Gn400YUPtABw0HEtb5DFF8CJzBqf5s-VDkA5BCABeWa1eoIwAcLLRcyxoUC_ijkZ56pZUfsQqi_7StNd_yfqTyEVUsxaJv0fojPyHC9gPsttaWyW0iZfGAtdDtSKkNdYu4CbymJY_Hbi1_JdQTaKp4FBJkaOfCsd/s320/IMG_6362.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal">I can’t turn down trying a roasted aubergine (17€), which
when done well takes the spongy eggplant and turns it into a creamy concoction.
Es Ventall whole roasts the vegetable until it’s soft but still holds its shape
and smears a sugary praline and fruit mixture on top. The dish is too
dessert-like for me, I wish the praline spread was replaced with something
savoury that would go better with the basil cream. <o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiSPlrMHYBWFfpsHQ4iaUAl4Nixuf5_2UXkpskZ3nG9HqZfo9HdOCe_ptJIFe99orYhqhyKLp56wVcDQg8_IkA8xxPvi6CmzKm1d0RdhJTo_GwkjxOMms10_In824N8IoQhfGdarvZALtvu0P30O5elsDIp8fhmpJhBXXRl4MsLSdT02Q9--Hc3g9mMtuX/s3280/IMG_6363.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2507" data-original-width="3280" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiSPlrMHYBWFfpsHQ4iaUAl4Nixuf5_2UXkpskZ3nG9HqZfo9HdOCe_ptJIFe99orYhqhyKLp56wVcDQg8_IkA8xxPvi6CmzKm1d0RdhJTo_GwkjxOMms10_In824N8IoQhfGdarvZALtvu0P30O5elsDIp8fhmpJhBXXRl4MsLSdT02Q9--Hc3g9mMtuX/s320/IMG_6363.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal">Our waiter describes the tomato and grilled prawn salad
(26€) as being smaller, which is an understatement as the dish is truly skimpy.
To call the crustaceans on the plate as grilled “prawns” is misleading, the thumb
sized items are spot prawn sized, which are generally served by the half cup
than individually. These Ibiza prawns are equally sweet, but given their petite
size, the chef really needs to give more of these on the plate or at least
leave them in the shell.<o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOowgp17_27_bK8dm2owyKZ7lfcVzGwa6QEmlIgaiyh7c5YZXZz2yz0FuX33GoKgyMJEYBPg2uE6D1JVP0GRILHHWO9Z5msrdbHas1dt3z0BA7rnqDaSoigJiVmMQglX5-7NZn-O3hLywkb2aXv3sFG34-hgCr-9352mJHwO62uIGjdONT1kEzNKBnCUke/s3596/IMG_6361.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2901" data-original-width="3596" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOowgp17_27_bK8dm2owyKZ7lfcVzGwa6QEmlIgaiyh7c5YZXZz2yz0FuX33GoKgyMJEYBPg2uE6D1JVP0GRILHHWO9Z5msrdbHas1dt3z0BA7rnqDaSoigJiVmMQglX5-7NZn-O3hLywkb2aXv3sFG34-hgCr-9352mJHwO62uIGjdONT1kEzNKBnCUke/s320/IMG_6361.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal">At the very least, serve the “prawns” with more than a scant
quartered tomato, crème fraiche, and an oil sorbet that while adds a lovely
richness, melts into nothingness. For the price, this dish needs more tomatoes,
other vegetables, and a helping of grilled crostini to swipe up the sauces. <o:p></o:p></p>
<p class="MsoNormal">We didn’t order the cuttlefish and Ibiza prawns’ paella with
aioli (24€ per serving; a three serving portion pictured below), but the
kitchen mistakenly mixed up our order with another table, so we ended up having
it as our main. While the dish had a lovely aroma, the rice was awfully salty reminding
me of the soy sauce tasting concoction I had in Barcelona a decade earlier.
Perhaps this is the traditional way of preparing paella, but the saltiness is so
pungent that it detracts from the seafood and the rice becomes saturated in sauce
that there’s no crispy bottom. This paella was a bust.<o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1boDwgCs2xXL7sPriRD15Y30p5zUuBs-358QpvwtjbcIvsiH9BypbL9dWuhXpleR7aL-Oud_dc07hjvcaGAZL98ctwKx46HusfWfRCgC-2TSs1e9ZKhgwzEGtW1B1lJs3sVdpQj9mCQzEoJ8qEAmUxuO3vgeclZv5ODsdNU35_FmPKRGe0ZbNEna74qRX/s4032/IMG_6365.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1boDwgCs2xXL7sPriRD15Y30p5zUuBs-358QpvwtjbcIvsiH9BypbL9dWuhXpleR7aL-Oud_dc07hjvcaGAZL98ctwKx46HusfWfRCgC-2TSs1e9ZKhgwzEGtW1B1lJs3sVdpQj9mCQzEoJ8qEAmUxuO3vgeclZv5ODsdNU35_FmPKRGe0ZbNEna74qRX/s320/IMG_6365.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal">It's a shame, as I had really wanted to try the <i>fideua, </i>a
dish that’s made paella style but switches out the rice for pasta instead. For
one, it’s rarely seen elsewhere, and I love trying new creations. Alas, the humid
August heat was getting to us and despite the miniscule starters our hunger
simply went away. Sitting al fresco may be idyllic and romantic but give me air
conditioning instead. <o:p></o:p></p><div>
<span style="font-family: inherit;">
<span style="color: #351c75;"> <strong> Overall mark - 5 out of 10 </strong></span></span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<center>
<div style="border: 2.5px solid black; height: 150px; width: 350px;">
<span><span style="font-family: inherit;"><i><u>How To Find Them</u></i></span></span>
<span><strong><span style="color: #351c75; font-family: inherit;"></span></strong></span>
<br />
<div style="text-align: left;">
<span><span style="font-family: inherit;"><strong style="font-family: inherit; font-weight: bold;"><i style="color: #351c75;"> </i>Location:</strong><span style="font-family: inherit;"><b> </b>Ibiza, Spain</span></span></span><br />
<span style="font-family: inherit;"> </span><strong style="font-family: inherit;">Address: </strong><span style="font-family: inherit;">Carrer de Cervantes, 22</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><strong> Website:</strong> <a href="https://www.restauranteesventall.com/" target="_blank">https://www.restauranteesventall.com/</a></span></div><div style="text-align: left;"><br /></div></div>
</center>
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<span style="color: black; font-family: inherit;">Follow me on twitter to chat, be notified about new posts and more - <a href="https://twitter.com/GastroWorldBlog">https://twitter.com/GastroWorldBlog</a></span><br />
<span style="color: black; font-family: inherit; font-size: x-small;"><span style="color: #351c75; font-size: xx-small;">____________________________</span><br />
<span style="color: #351c75; font-size: xx-small;">Gastro World's Grading System</span></span><br />
<ul><span style="color: black; font-family: inherit; font-size: x-small;">
<li><span style="font-size: xx-small;"><span style="color: #351c75;">Anything under 5</span> - I really disliked and will never go back</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">6 </span>- decent restaurant but I likely won't return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">7</span> - decent restaurant and I will likely return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">8</span> - great restaurant that I'd be happy to recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">9</span> - fantastic restaurant that I would love to visit regularly and highly recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">10</span> - absolute perfection!</span></li>
</span></ul>
<span style="font-family: inherit;"><span style="color: black; font-size: x-small;">
</span></span>
<br />
<hr />
<span style="font-family: inherit;">
<span style="color: purple; font-family: inherit;"><b>Is That It? I Want More!</b></span><br />
<br />
<span style="font-family: inherit; font-size: x-small;">Other Gastro World posts similar to this:</span></span><br />
<ul><span style="font-family: inherit; font-size: x-small;"><a href="https://www.blogger.com/blogger.g?blogID=931373018532421200">
</a>
<li><a href="https://www.gastroworld.ca/2023/09/can-sole-barcelona.html">Can Sole</a></li>
<li><a href="https://www.gastroworld.ca/2012/10/7-portes-barcelona.html">7 Portes</a></li>
</span></ul>
<hr />
</div></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Gastro Worldhttp://www.blogger.com/profile/12039880183110502096noreply@blogger.comCarrer de Cervantes, 22, 07820 Sant Antoni de Portmany, Illes Balears, Spain38.9823619 1.303156310.672128063821155 -33.8530937 67.292595736178839 36.4594063tag:blogger.com,1999:blog-931373018532421200.post-46827251292954846092023-11-18T01:00:00.098-05:002023-11-18T01:00:00.146-05:00Myth (Toronto)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8_HFqwgTmJC_h-ZerDBb9bFILcf9W3y3zFEAoA0_6gUJPqhNeJDwG3jjurC4uAmpSryG3I6k_l9jnkGkpxkg1TCESmLQv4pKXwBu0U8timjYzsRR6wIYHVXyICQemzPteC8S_J3hykT9mS1Jo1PvxHRNFsWi6opv1rTqGX2gM_uPiqu8MDgWX-sDtJ5de/s4032/IMG_7111.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8_HFqwgTmJC_h-ZerDBb9bFILcf9W3y3zFEAoA0_6gUJPqhNeJDwG3jjurC4uAmpSryG3I6k_l9jnkGkpxkg1TCESmLQv4pKXwBu0U8timjYzsRR6wIYHVXyICQemzPteC8S_J3hykT9mS1Jo1PvxHRNFsWi6opv1rTqGX2gM_uPiqu8MDgWX-sDtJ5de/s320/IMG_7111.jpeg" width="320" /></a></div><div><p class="MsoNormal"><span style="font-family: inherit;"><br>If you’ve ever frequented Danforth in the 1990s, you might
have eaten at Myth. Flash forward to 2021 and the restaurant was revived with a
beautiful facelift on King West by Matty Tsoumaris, the son of the family. The
warm gold, wood, and cream tones made me feel I could be lying in a chaise
lounger by an indoor pool. The restaurant is buzzy but in a calm way. At least,
until the fire dancers performed, and the energy really picked up.</span></p>
<p class="MsoNormal"><span style="font-family: inherit;">As a Toronto Life Insider member, I was there to check out Myth
with a tasting menu ($125 before taxes and gratuities) offering several courses
complete with wine pairings and an espresso martini. If I was feeling tired,
that jolt of vodka and caffeine provided the start I needed to the meal. Ground
pistachios are dusted onto the espresso martini ($20) for an interesting
texture against the smooth foam, it’s different but I’m not sure if I prefer it.
<i>Note: regular menu prices are included in the post for informational
purposes. Serving sizes will likely differ from what is pictured given the
tasting menu format. </i><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju3g16YSXsEU-z8quj5n3I5JDkHENuPaWWGVVL5Q0pUi5OOGYqOTuCUvTg9wGX15yRFIwZgKj9GeV3j9x-WMy8a_Mrq_Ls80WmzFYpG5n0Tvhi3h7-okMyCl06PJ3srKwvRFRb1O0D9gILViADSTAecOKjVXrucjmRL6XK6BHv4_MSccMkhzhsKmeOAKTZ/s4032/IMG_7100.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju3g16YSXsEU-z8quj5n3I5JDkHENuPaWWGVVL5Q0pUi5OOGYqOTuCUvTg9wGX15yRFIwZgKj9GeV3j9x-WMy8a_Mrq_Ls80WmzFYpG5n0Tvhi3h7-okMyCl06PJ3srKwvRFRb1O0D9gILViADSTAecOKjVXrucjmRL6XK6BHv4_MSccMkhzhsKmeOAKTZ/s320/IMG_7100.jpeg" width="240" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Beginning with an off-menu item, Matty explains it’s
customary for Greek people to offer guests (even if they are strangers)
something to eat when they enter a home as there’s a belief that Gods may be
visiting the Earth… and you would never want to not feed a God! Our divine offering
was a creamy compressed roe in a buttery tart shell. It tasted of the sea,
hinting at the Mykonos inspired menu to come. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7s7aHC3h8PmG4Ch6NJzYkWvFZote1MmfmMgInQq9mcUKODlIRA2AFJySvtSH4NKlZZIXjUfpx2VK9pxR2xgdzvHuMd-QqpwvYjEBMzmz56Y9k8XQLzzpuzHv6LYK8MJfOCZxPRCdmPChcNtpLEpRhMDDQzXGZ5uHtoxB3XT7hjxpLi5Fq-0A96Dj3p1l9/s4032/IMG_7101.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7s7aHC3h8PmG4Ch6NJzYkWvFZote1MmfmMgInQq9mcUKODlIRA2AFJySvtSH4NKlZZIXjUfpx2VK9pxR2xgdzvHuMd-QqpwvYjEBMzmz56Y9k8XQLzzpuzHv6LYK8MJfOCZxPRCdmPChcNtpLEpRhMDDQzXGZ5uHtoxB3XT7hjxpLi5Fq-0A96Dj3p1l9/s320/IMG_7101.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">We then moved into the actual tasting menu, starting with a bite
of soy-laced beef tartare served in a cone. I wasn’t expecting the amuse bouche
to be sweet, but it gave the tartare a teriyaki feel that worked, especially
when paired with the crispy cone that is reminiscent of eating ice cream. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRTEjx6eDMvm9oLpULRlyIE5qIT0xDzvV9j9sxWAl4R8jsjc_810GahyLsUXXjdgEbFlo7ICJngEjTEKYZAlpAl69c0vDVabUfB5dFT96YVyojNOGMXqjHp0zESG1gN0VIPZ70JpOTnUdDtDdMmloeTVfoa-9kGxipjR1gTFktqpac0jYxElRhwg9OMITs/s4032/IMG_7102.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRTEjx6eDMvm9oLpULRlyIE5qIT0xDzvV9j9sxWAl4R8jsjc_810GahyLsUXXjdgEbFlo7ICJngEjTEKYZAlpAl69c0vDVabUfB5dFT96YVyojNOGMXqjHp0zESG1gN0VIPZ70JpOTnUdDtDdMmloeTVfoa-9kGxipjR1gTFktqpac0jYxElRhwg9OMITs/s320/IMG_7102.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Myth’s <i>mezze </i>platter ($35) consists of a collection
of dishes, and I love that it showcases some lesser-known dips. Of course, there’s
the popular hummus, which was thick and filling, but the <i>mezze</i> also
featured a silky smooth <i>taramasalata</i> that has an umami saltiness to it
from the cured roe. Warning to vegetarians, if I hadn’t been told there was
fish in the dip, I would have never known. The roe adds a brininess to the dip
without any fishiness.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf8IBX8JvKbCFqtLxA4dzacd-yA4TGxJh5J-4r-z-FdZUivQu5cpUHGZ2AIIe9Dtobk26-yZwxMwBnX-DPVvsX4dOnwyVA2uNyzWt2zX706RzoJmbuY0tId4xE9xXU__kXgmAfGzXiuMryniqQ4_cWrNgPb1be6-wTwpyIc8N1tYUaP0aCowd6vtKlGy9Y/s4032/IMG_7107.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf8IBX8JvKbCFqtLxA4dzacd-yA4TGxJh5J-4r-z-FdZUivQu5cpUHGZ2AIIe9Dtobk26-yZwxMwBnX-DPVvsX4dOnwyVA2uNyzWt2zX706RzoJmbuY0tId4xE9xXU__kXgmAfGzXiuMryniqQ4_cWrNgPb1be6-wTwpyIc8N1tYUaP0aCowd6vtKlGy9Y/s320/IMG_7107.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">If you enjoy feta, try the <i>tirokafteri </i>dip that uses
the cheese as the base but has a hit of peppers that creates an unexpected
spiciness. It goes great with the soft warm pita or smeared onto the <i>crudite
</i>given it had such a flavourful salty kick. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">While a bit cheesy (pun intended), the cheer of “opa!”
before setting the ouzo on fire is what makes <i>saganaki </i>($22) such a
staple. The <i>kefalograviera</i> cheese was oh so gooey, salty, and lightened
with just a hint of lemon. I just wished there was more than one piece of
toasted bread to go with it. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKnfpYFn3MeSx_jxMsF-LR97o85cj-I9iETWX7VpO-CwyUdi1GL8j3HBHlRBrh4LCjAkDqYMXY0ffDPmxINA2vZL0fiph9To6V102SeyUQY-Ml862wWegMHGyBrSiliWzqlgwlqhW668Rlu8vH6iXBvc1-ceNabBv00ZuzFE6hlkn_jGNlKbsEskcEpsN6/s4032/IMG_7106.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKnfpYFn3MeSx_jxMsF-LR97o85cj-I9iETWX7VpO-CwyUdi1GL8j3HBHlRBrh4LCjAkDqYMXY0ffDPmxINA2vZL0fiph9To6V102SeyUQY-Ml862wWegMHGyBrSiliWzqlgwlqhW668Rlu8vH6iXBvc1-ceNabBv00ZuzFE6hlkn_jGNlKbsEskcEpsN6/s320/IMG_7106.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">It’s not everyday you find raw fish at a Greek restaurant. Myth
uses slices of yellowtail <i>hamachi </i>in the <i>magiatiko </i>($28) adorned
with an olive tapenade that was too overpowering. If anything, the dollop of creamy
<i>taramasalata </i>(the same fish roe dip featured in the <i>mezze)</i> was more
than salty enough. Still, it was beautifully plated and a great light starter. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEHeDmz6j8J-VGgjz3hSWQJZYQxeroqp7GYItVdrr1W5r_ZlKGiY_9w1JeYXVcsIQIszSrXwnrGyZYW3PP-Z2xPHtY5BtVX5sZ-Rbbuje-yO-5u9AhU667P8WpRg1TvHTXgp2c6htGPf-XzfJmXXekoLcWOWaDXG07P-09tY9tjJ9E4lVTJzqZK5ZmYBxY/s4032/IMG_7105.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEHeDmz6j8J-VGgjz3hSWQJZYQxeroqp7GYItVdrr1W5r_ZlKGiY_9w1JeYXVcsIQIszSrXwnrGyZYW3PP-Z2xPHtY5BtVX5sZ-Rbbuje-yO-5u9AhU667P8WpRg1TvHTXgp2c6htGPf-XzfJmXXekoLcWOWaDXG07P-09tY9tjJ9E4lVTJzqZK5ZmYBxY/s320/IMG_7105.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">The <i>arancini </i>was good… less creamy than an Italian
version, but also didn’t leave me feeling as full. It was smartly paired with a
feta mousse, which added a touch of sauciness to the risotto but didn’t detract
from the crunchy crust. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8LS2Ec84bGQ69N8YkoYoRTpej34oH4fXLUj6G8SjMdvmVyrmErFAlsINB0LkDUCKLNM2sl0x8FllPNTcCkRk7IOYpqz5OQAyEdOcQz2G1IDMMp_rrNne990FuNpHE5JfYUUQ1ZFuLnVt0l-yZ8ibj6C-0b6vdBb5LUxHZ8tdqlpfLolF66LIhjiKrTH1/s4032/IMG_7108.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8LS2Ec84bGQ69N8YkoYoRTpej34oH4fXLUj6G8SjMdvmVyrmErFAlsINB0LkDUCKLNM2sl0x8FllPNTcCkRk7IOYpqz5OQAyEdOcQz2G1IDMMp_rrNne990FuNpHE5JfYUUQ1ZFuLnVt0l-yZ8ibj6C-0b6vdBb5LUxHZ8tdqlpfLolF66LIhjiKrTH1/s320/IMG_7108.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Surprisingly, I really enjoyed the beetroot <i>carpaccio, </i>so
much so that I’d prefer it to the beef counterpart. The sweet thinly slice beets
were enhanced with tangy yogurt and a yellow beet mousse. Because there were so
many creamy ingredients, the roasted pecans worked nicely to add a contrasting
texture. Sadly, the dish isn’t on their regular menu, which really should be included
as it’s a hit. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoCqAnBnrO5Tp2UnVhOwQWCFf0HEVsgNIpb9j5wjYdCpEx8fTpzg23aHlORwTEN0M9nSxQ6waRGMEt3BnUaF4LeUVT2DyTOmDvwmrfvuA99kzAjcF70U4g6oIY1EQ9umjfABw9Ovc3SlKtc5WG_w7QzRVQU6Dk8ybJS6p__UR5fUMMnk79v_Fq7fe6yME3/s4032/IMG_7109.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoCqAnBnrO5Tp2UnVhOwQWCFf0HEVsgNIpb9j5wjYdCpEx8fTpzg23aHlORwTEN0M9nSxQ6waRGMEt3BnUaF4LeUVT2DyTOmDvwmrfvuA99kzAjcF70U4g6oIY1EQ9umjfABw9Ovc3SlKtc5WG_w7QzRVQU6Dk8ybJS6p__UR5fUMMnk79v_Fq7fe6yME3/s320/IMG_7109.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Another off-menu item was the <i>youvetsi</i>, a bed of
plump fragrant <i>orzo </i>topped with an extremely tender beef cheek. The meat
could use more seasoning, but the pasta was delicious and well flavoured. If
anything, the olive tapenade that was too harsh for the <i>hamachi </i>would go
nicely on the beef here. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY0EGNtAmwhNLkPRiC7CjTTXdo2GZI5jFAPf9h84ru7M9m3groqaDmJHanQnaRy05PYzpJ68erlFzA59FFvoUtqharlGYC8O9JlTvZH0QYyHhuETcsFxAdpPmXwZtkygm4VBEAimsflVJouLgDXetbIOojXOz-grFmuujEXYb8tTkLaeyiVEnLZIzjlwTy/s4032/IMG_7110.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY0EGNtAmwhNLkPRiC7CjTTXdo2GZI5jFAPf9h84ru7M9m3groqaDmJHanQnaRy05PYzpJ68erlFzA59FFvoUtqharlGYC8O9JlTvZH0QYyHhuETcsFxAdpPmXwZtkygm4VBEAimsflVJouLgDXetbIOojXOz-grFmuujEXYb8tTkLaeyiVEnLZIzjlwTy/s320/IMG_7110.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">While the <i>lavraki </i>($65) was cooked adequately, it
didn’t look very appetizing. I’d recommend the chef keeping the skin on and
crisping it up to give the fillet a more aesthetically pleasing structure and
texture. As fish goes, it tasted fresh and the main was a nice lighter change
after the beef cheek. I just found the lemon in the thyme oil heavy handed in
the stewed wild <i>horta, </i>dandelion greens that tastes like spinach, so it
was a bit harsh against the neutral fish.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRkhBgUGoYfU1uEWwdu2gcGPpLz6kxVyDHeCfzp_vvZTlvcPvd0jxbC9eoDawpVRUXJVYqcupCiA65NLPE-I5JUERS28K4QDR5DKf7gGhdtdzPsM8EjLthusNwAD5P_JTdQ4_YIOu_wGJZEFlvn9ok3LRKbMCe0CkcVj1EWOCBGSWhyphenhyphenfmUheaXAjEnPGkM/s4032/IMG_7112.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRkhBgUGoYfU1uEWwdu2gcGPpLz6kxVyDHeCfzp_vvZTlvcPvd0jxbC9eoDawpVRUXJVYqcupCiA65NLPE-I5JUERS28K4QDR5DKf7gGhdtdzPsM8EjLthusNwAD5P_JTdQ4_YIOu_wGJZEFlvn9ok3LRKbMCe0CkcVj1EWOCBGSWhyphenhyphenfmUheaXAjEnPGkM/s320/IMG_7112.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">In retrospect, the lemon thyme oil would have gone nicely
with the roasted potatoes ($16) as these were dense and would have benefited
from a bright element. Too bad the sides were served after all the mains so
there wasn’t really anything to go with them. If you’re a fan of roasted
Brussel sprouts, the broccolini ($23) is a side with the same feel - the crispy
roasted greens topped with hot pepper sauce, lemon oil, and cheese. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNFd5F7njIdVlmeh5xF4zb2lAplvZjFxfSsew0PFPVyEfuTwZ_cYfhYK6RHokTo4tmW2OZAyLcPVj4_vcDisDKzF36CX6ZSgkejfKXJ-BH_FJueml0Nfol5tEZ3Tr4kZHiiiQLYht0ZTf12mRtXbF-zePp8HCnr5ZXZ5HOnBbT7fvky6pAjWmA_XuGdV7a/s4032/IMG_7113.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNFd5F7njIdVlmeh5xF4zb2lAplvZjFxfSsew0PFPVyEfuTwZ_cYfhYK6RHokTo4tmW2OZAyLcPVj4_vcDisDKzF36CX6ZSgkejfKXJ-BH_FJueml0Nfol5tEZ3Tr4kZHiiiQLYht0ZTf12mRtXbF-zePp8HCnr5ZXZ5HOnBbT7fvky6pAjWmA_XuGdV7a/s320/IMG_7113.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">For the tasting menu, Myth chose to feature a <i>rizogalo</i>
as dessert. While the rice pudding was decent, it was too dense, so it felt
like you’d eating a clump of rice versus a creamy saucy pudding. It also needed
to be sweeter to satisfy. As it stands, the dish is more brunch than dessert. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDSy3ITxUWFYJJzJTqXWF84BNBXEtLkZcIyjzTRrOy8CiRJFfdzLs0rMrFp_hmasFRSiy_EYa3vKXkLhu0PIR4cukNZ0wtKjWpHC03SijoNQ0rkZVSPjOd7WP1BBeeFzEfzuFdrpkCkfunZE0utcjskCTCsHnK2lYUxgTxiicm67l3PIFU3mdEeGKTWpSG/s4032/IMG_7114.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDSy3ITxUWFYJJzJTqXWF84BNBXEtLkZcIyjzTRrOy8CiRJFfdzLs0rMrFp_hmasFRSiy_EYa3vKXkLhu0PIR4cukNZ0wtKjWpHC03SijoNQ0rkZVSPjOd7WP1BBeeFzEfzuFdrpkCkfunZE0utcjskCTCsHnK2lYUxgTxiicm67l3PIFU3mdEeGKTWpSG/s320/IMG_7114.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Despite being opened for over two years, Myth is still going
through some growing pains. Even though service was friendly, the wine pairings
and sides just weren’t keeping up with the food coming out. Maybe because it’s
such a big restaurant, but the various stations weren’t communicating to make
the meal a fulsome experience. Who knows, maybe with some time the restaurant
will eventually become a feast for the Gods.</span> </p><div><div>
<span style="font-family: inherit;">
<span style="color: #351c75;"> <strong> Overall mark - 7 out of 10 </strong></span></span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<center>
<div style="border: 2.5px solid black; height: 150px; width: 350px;">
<span><span style="font-family: inherit;"><i><u>How To Find Them</u></i></span></span>
<span><strong><span style="color: #351c75; font-family: inherit;"></span></strong></span>
<br />
<div style="text-align: left;">
<span><span style="font-family: inherit;"><strong style="font-family: inherit; font-weight: bold;"><i style="color: #351c75;"> </i>Location:</strong><span style="font-family: inherit;"><b> </b>Toronto, Canada</span></span></span><br />
<span style="font-family: inherit;"> </span><strong style="font-family: inherit;">Address: </strong><span style="font-family: inherit;">522 King Street West</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><strong> Website:</strong> <a href="https://mythrestaurant.com/" target="_blank">https://mythrestaurant.com/</a></span></div><div style="text-align: left;"><br /></div></div>
</center>
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<span style="color: black; font-family: inherit;"><div><br /></div></span>
<span style="color: black; font-family: inherit;">Follow me on twitter to chat, be notified about new posts and more - <a href="https://twitter.com/GastroWorldBlog">https://twitter.com/GastroWorldBlog</a></span><br />
<span style="color: black; font-family: inherit; font-size: x-small;"><span style="color: #351c75; font-size: xx-small;">____________________________</span><br />
<span style="color: #351c75; font-size: xx-small;">Gastro World's Grading System</span></span><br />
<ul><span style="color: black; font-family: inherit; font-size: x-small;">
<li><span style="font-size: xx-small;"><span style="color: #351c75;">Anything under 5</span> - I really disliked and will never go back</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">6 </span>- decent restaurant but I likely won't return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">7</span> - decent restaurant and I will likely return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">8</span> - great restaurant that I'd be happy to recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">9</span> - fantastic restaurant that I would love to visit regularly and highly recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">10</span> - absolute perfection!</span></li>
</span></ul>
<span style="font-family: inherit;"><span style="color: black; font-size: x-small;">
</span></span>
<br />
<hr />
<span style="font-family: inherit;">
<span style="color: purple; font-family: inherit;"><b>Is That It? I Want More!</b></span><br />
<br />
<span style="font-family: inherit; font-size: x-small;">Other Gastro World posts similar to this:</span></span><br />
<ul><span style="font-family: inherit; font-size: x-small;"><a href="https://www.blogger.com/blogger.g?blogID=931373018532421200">
</a>
<li><a href="https://www.gastroworld.ca/2023/09/laylak-lebanese-cuisine-toronto.html">Laylak Lebanese Cuisine</a></li>
<li><a href="https://www.gastroworld.ca/2022/11/amal-for-lunch-toronto.html">Amal</a></li>
</span></ul>
<hr />
</div></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div>Gastro Worldhttp://www.blogger.com/profile/12039880183110502096noreply@blogger.com522 King St W, Toronto, ON M5V 1L7, Canada43.645102 -79.3974497999999915.334868163821156 -114.55369979999999 71.955335836178847 -44.24119979999999tag:blogger.com,1999:blog-931373018532421200.post-74231601218566922532023-11-11T01:00:00.055-05:002023-11-11T01:00:00.135-05:00Osteria Giulia (Toronto)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvDLDEMoVD6hyphenhyphenefDp09dsQMpT-OYNoO4zeI3Vjn8L2lz3wR0nTrydY0wBn4ftwdZGm5AN-WBrIT3jd49mKCkRogoiJJj0Svma6XKiiTR5YbI6xuZailDpgoA22D12qnQkJd3fL7iII-6xoxztapjKCMrNPoPmR02wEjCu-DPBx51gcrVbIYv4EcL_L76iR/s4032/IMG_7041.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvDLDEMoVD6hyphenhyphenefDp09dsQMpT-OYNoO4zeI3Vjn8L2lz3wR0nTrydY0wBn4ftwdZGm5AN-WBrIT3jd49mKCkRogoiJJj0Svma6XKiiTR5YbI6xuZailDpgoA22D12qnQkJd3fL7iII-6xoxztapjKCMrNPoPmR02wEjCu-DPBx51gcrVbIYv4EcL_L76iR/s320/IMG_7041.jpeg" width="320" /></a></div><span style="font-family: inherit;"><br /></span><div><p class="MsoNormal"><span style="font-family: inherit;">While Osteria Giulia has been awarded a Michelin star, it’s
unlikely they’ll receive a service award anytime soon. Having arrived five
minutes early, they weren’t ready to seat tables and we were asked to leave –
no option to wait inside or at the bar, what a pain during a windy cold fall
evening. Nonetheless, once we were seated, our waitress was warm and welcoming,
making up for the poor first impression from the hostess. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Luckily, the food didn’t disappoint. The <i>burrata e
caviale </i>($45), although served a bit cold for my taste, was soft and fluffy,
the centre creamy but doesn’t ooze out upon being cut through. The simple starter
was a cacophony of flavours mixing briny Italian caviar, sweet Asfodelo honey,
and a smoky sourness from the Blackbird bread. That splash of sweetness from
the honey was unexpected but absolutely made the dish. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpcZmyBaAhOiEVKmsylzcrGBS6fwTjG1SWjnCxbL6XFR7bpkS5Y8EIzrkk8ZInHz22cTKcsXvyORq_ZVa34jmjVLeKMLrx2xCjvxk5U0uWGAq2gehQ9GJ2CLpLWERwCR_jPYBUSKWRE4EC60uI3eXWc0ZnEDteFvTxetF1FWpLAAXnHSo4ZLiv47QHzNUU/s4032/IMG_7044.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpcZmyBaAhOiEVKmsylzcrGBS6fwTjG1SWjnCxbL6XFR7bpkS5Y8EIzrkk8ZInHz22cTKcsXvyORq_ZVa34jmjVLeKMLrx2xCjvxk5U0uWGAq2gehQ9GJ2CLpLWERwCR_jPYBUSKWRE4EC60uI3eXWc0ZnEDteFvTxetF1FWpLAAXnHSo4ZLiv47QHzNUU/s320/IMG_7044.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Pull apart the <i>calamari ripieni con tonno </i>($36)
before taking a bite and you’ll find the delicate seafood stuffed with yellowfin
tuna paste so there’s a meatiness to each bite. It’s topped with a <i>puntarella
</i>and charred pepper salad, giving the calamari a refreshing crispy bite. I’m
glad it wasn’t overloaded with too many sauces so that the natural seafood
flavours were present. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvxleg6WvzzAZyouT9BrfJEgUGNlrdbN0bARqDiF8adYYMN94ArkmZsDm83Onw5Ex59PoDzbVmwk7FsJEhfeKQ1B6sOBNq7NU_EYhM1ZJihYdloV8wA9K2AofIkxda8M9W0kgvpR69VkDQg4n1UNJR3HFU8qyyBmdPlHlKA4FfnXxoDl2SdXSCme3Ev3kc/s4032/IMG_7042.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvxleg6WvzzAZyouT9BrfJEgUGNlrdbN0bARqDiF8adYYMN94ArkmZsDm83Onw5Ex59PoDzbVmwk7FsJEhfeKQ1B6sOBNq7NU_EYhM1ZJihYdloV8wA9K2AofIkxda8M9W0kgvpR69VkDQg4n1UNJR3HFU8qyyBmdPlHlKA4FfnXxoDl2SdXSCme3Ev3kc/s320/IMG_7042.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTS9rk22IgEpsRnow9iFOQ7qEfS6YOtZv36HZw6b_BwvR4xZosRrn2hKFk7F2nEKIC0ar9LPDLtaj1OidNeHIrdb3Pxl6ep51GJL7WiZgr8BYtE4DmatQ4hWNx-ChwEfd9SWE755inZM8AEDJHsWmjr1WKFm34ZKDQHcTsXQfvJj9w9tjYkfQ7ZQHv0_2-/s4032/IMG_7043.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTS9rk22IgEpsRnow9iFOQ7qEfS6YOtZv36HZw6b_BwvR4xZosRrn2hKFk7F2nEKIC0ar9LPDLtaj1OidNeHIrdb3Pxl6ep51GJL7WiZgr8BYtE4DmatQ4hWNx-ChwEfd9SWE755inZM8AEDJHsWmjr1WKFm34ZKDQHcTsXQfvJj9w9tjYkfQ7ZQHv0_2-/s320/IMG_7043.jpeg" width="320" /></a></div>
<p class="MsoNormal"><span style="font-family: inherit;">In retrospect, the </span><i style="font-family: inherit;">lorighittas al mare </i><span style="font-family: inherit;">($38) was too
similar to the calamari. In fact, when the dish was presented, all I could see
was a plate of squid rings, only to find many were circles of hand braided
pasta. Our waitress explains what makes the dish special is the time intensive
nature of creating the pasta, which did have a lovely bite to it. Everything is
tossed in a tasty olive oil sauce with a hint of garlic, chilli, and an umami
essence from anchovy. I just wish the dish had more of the bay scallops and
even some spot prawns thrown in to make it taste more like a seafood pasta.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEmXx2SgN8rlPh-_sPr83TvLwzMyiWXZG-csR7vzZtBbEKmuvGBt3tZkIuuskNgmIXirlhENMaBvmdnEHLb2Mnb_Gv7XsWMgeR8fFZClLAmG7-EiWSO_Qm3dxrrpz2eMnC3U37b4DNnatIv_yE26HXlRbvnImkd1alazt4X2WAyibsI8Yvr8p72YRHbwkB/s4032/IMG_7039.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEmXx2SgN8rlPh-_sPr83TvLwzMyiWXZG-csR7vzZtBbEKmuvGBt3tZkIuuskNgmIXirlhENMaBvmdnEHLb2Mnb_Gv7XsWMgeR8fFZClLAmG7-EiWSO_Qm3dxrrpz2eMnC3U37b4DNnatIv_yE26HXlRbvnImkd1alazt4X2WAyibsI8Yvr8p72YRHbwkB/s320/IMG_7039.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">I’m generally hesitant to order ravioli as it’s usually a
scant dish and when they are not adequately filled it can taste like you’re
eating pieces of dough. Osteria Giulia’s ravioli <i>doppi </i>($44) smartly has
one side unsealed so they can be overstuffed with silky ricotta and sauce, so
you get a gush of filling with each bite. Chunks of lobster and kernels of sweet
corn add richness and texture to the dish. It was an impressive dish and the most
memorable of the evening. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_znhCLr_C1PZLM-5gnsFo0lvNo5MTjkDtBiij-3R3F_SxlhugZs1VkVcEKYPlpFmeYAbJcLoWeyGR3-LXrxbl8Iq8Pm9-YHnDz0_xkf5E44yklcvTXsHTkaALsSF-HWKdiZa_Jxny39Y0YKYcEVg9mJubYmdk7mtzgiEHmxtsIDiffkfzm5E7-cOfw523/s4032/IMG_7013.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_znhCLr_C1PZLM-5gnsFo0lvNo5MTjkDtBiij-3R3F_SxlhugZs1VkVcEKYPlpFmeYAbJcLoWeyGR3-LXrxbl8Iq8Pm9-YHnDz0_xkf5E44yklcvTXsHTkaALsSF-HWKdiZa_Jxny39Y0YKYcEVg9mJubYmdk7mtzgiEHmxtsIDiffkfzm5E7-cOfw523/s320/IMG_7013.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">If you’re visiting the restaurant and expecting to be full
after an appetizer and pasta, you’ll be disappointed. Following true Italian
traditions, the pasta is just the second course, you’ll need to order a main. We
shared the rack of lamb for two ($85) and were presented with eight perfect
medium rare lamb chops that were lightly dusted with sea salt. While this would
be even better if it was served with a sauce, to give it interest, the meat was
prepared beautifully. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEZf1x2DGjgDiJlbPMJaptKc7ZxYdzPuNFIgsoFAOdOIgV3yGeVf4qkxKf8haExvMJm5AiN5mNs6HjcVRTkTbGBtt6SWMFAOaverVve_bqKjhfLZO_ZIzPSxMB33fYjCIr12H-L708JyqFckSWLCZlUjOvweD1QzmtFSYgU0LeG8UDfm3LbV3EK-iMKijD/s4032/IMG_7036.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEZf1x2DGjgDiJlbPMJaptKc7ZxYdzPuNFIgsoFAOdOIgV3yGeVf4qkxKf8haExvMJm5AiN5mNs6HjcVRTkTbGBtt6SWMFAOaverVve_bqKjhfLZO_ZIzPSxMB33fYjCIr12H-L708JyqFckSWLCZlUjOvweD1QzmtFSYgU0LeG8UDfm3LbV3EK-iMKijD/s320/IMG_7036.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">The <i>fagioli </i>($16) went particularly well with the
lamb, the crispy beans well coated with a salty spicy meat sauce that added a
punch of flavour against the otherwise neutral lamb. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">With a selection of delicious sounding desserts, I opted for
the <i>millefoglie al cocco </i>($19), which was beautiful to take in with the
thin layers of crispy pastry separating dollops of white chocolate and mango
cream. It’s a dessert that could have benefited from being served with a knife,
as it was difficult to break through the puff pastry. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKXsrJRMxw8jjWK48NaDPaX-hLAMOo3c77_bGtoN6oRw4hnzEK_rEVHGv3DVma95Av1f-We75GX4cCNNvVmuf2RW5fnT1YLEUjELtI7wQRNs7zhNgd5W-Uk6YkWat7Vm9UITLu40h_oaC0LlLNPy71W6CtTEVKB0u1RecJwFD-6Rby4gUU5KPVww0ut-JO/s4032/IMG_7033.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKXsrJRMxw8jjWK48NaDPaX-hLAMOo3c77_bGtoN6oRw4hnzEK_rEVHGv3DVma95Av1f-We75GX4cCNNvVmuf2RW5fnT1YLEUjELtI7wQRNs7zhNgd5W-Uk6YkWat7Vm9UITLu40h_oaC0LlLNPy71W6CtTEVKB0u1RecJwFD-6Rby4gUU5KPVww0ut-JO/s320/IMG_7033.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Every table needs to order the <i>tiramisu alla Giulia</i>
($19), a rendition of tiramisu that brings it to another level with the ice
cream centre and huge dollop of mascarpone and rum <i>zabaglione </i>on top. It
was so rich and delicious… how can I have tiramisu any other way? <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlzzHbjzoTT2j43QlUFuWbpPzwsVIqskngmFim_B8s2iQaIlLHOCCYiSLop-00-MxZ-wkbT7zjqh2X_rYyp-mSWBWJCxZNddPG7f77lGei0V84KgXmr_3lzbHOxlpnsXB-oROI-BM4JkCrQIa7PX0awjgPaOG6Yv9Opb19ZEvukHN65vnR2IUrmG9H0p70/s4032/IMG_7034.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlzzHbjzoTT2j43QlUFuWbpPzwsVIqskngmFim_B8s2iQaIlLHOCCYiSLop-00-MxZ-wkbT7zjqh2X_rYyp-mSWBWJCxZNddPG7f77lGei0V84KgXmr_3lzbHOxlpnsXB-oROI-BM4JkCrQIa7PX0awjgPaOG6Yv9Opb19ZEvukHN65vnR2IUrmG9H0p70/s320/IMG_7034.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Osteria Giulia gets mixed reviews online and I can see why:
what you order and how much you order can really affect the experience. While
it’s a great Michelin option for those who have a smaller appetite or want the
flexibility of controlling a budget for the evening, the restaurant should
consider making a tasting menu to ensure tables get to really experience all
their “best of” dishes – the ravioli, burrata, and tiramisu. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">The restaurant is certainly one of the more inventive
Italian restaurants I’ve visited in Toronto and offers some impressive dishes.
Still, there’s something about the experience that’s lacking compared to other
Michelin restaurants in the city such as the absence of well-rounded service, not
serving fully presented mains, and employing annoying nickel-and-diming practices
like charging $3 a person for water. Unlike their ravioli, it’s not one
experience I’ll be gushing about.</span> <o:p></o:p></p><div>
<span style="font-family: inherit;">
<span style="color: #351c75;"> <strong> Overall mark - 8 out of 10 </strong></span></span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<center>
<div style="border: 2.5px solid black; height: 150px; width: 350px;">
<span><span style="font-family: inherit;"><i><u>How To Find Them</u></i></span></span>
<span><strong><span style="color: #351c75; font-family: inherit;"></span></strong></span>
<br />
<div style="text-align: left;">
<span><span style="font-family: inherit;"><strong style="font-family: inherit; font-weight: bold;"><i style="color: #351c75;"> </i>Location:</strong><span style="font-family: inherit;"><b> </b>Toronto, Canada</span></span></span><br />
<span style="font-family: inherit;"> </span><strong style="font-family: inherit;">Address: </strong><span style="font-family: inherit;">134 Avenue Road</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><strong> Website:</strong> <a href="https://osteriagiulia.ca/" target="_blank">https://osteriagiulia.ca/</a></span></div><div style="text-align: left;"><br /></div></div>
</center>
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<span style="color: black; font-family: inherit;"><div><br /></div></span>
<span style="color: black; font-family: inherit;">Follow me on twitter to chat, be notified about new posts and more - <a href="https://twitter.com/GastroWorldBlog">https://twitter.com/GastroWorldBlog</a></span><br />
<span style="color: black; font-family: inherit; font-size: x-small;"><span style="color: #351c75; font-size: xx-small;">____________________________</span><br />
<span style="color: #351c75; font-size: xx-small;">Gastro World's Grading System</span></span><br />
<ul><span style="color: black; font-family: inherit; font-size: x-small;">
<li><span style="font-size: xx-small;"><span style="color: #351c75;">Anything under 5</span> - I really disliked and will never go back</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">6 </span>- decent restaurant but I likely won't return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">7</span> - decent restaurant and I will likely return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">8</span> - great restaurant that I'd be happy to recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">9</span> - fantastic restaurant that I would love to visit regularly and highly recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">10</span> - absolute perfection!</span></li>
</span></ul>
<span style="font-family: inherit;"><span style="color: black; font-size: x-small;">
</span></span>
<br />
<hr />
<span style="font-family: inherit;">
<span style="color: purple; font-family: inherit;"><b>Is That It? I Want More!</b></span><br />
<br />
<span style="font-family: inherit; font-size: x-small;">Other Gastro World posts similar to this:</span></span><br />
<ul><span style="font-family: inherit; font-size: x-small;"><a href="https://www.blogger.com/blogger.g?blogID=931373018532421200">
</a>
<li><a href="https://www.gastroworld.ca/2019/01/coppi-ristorante-toronto.html">Coppi Ristorante</a></li>
<li><a href="https://www.gastroworld.ca/2018/10/giulietta-toronto.html">Giulietta</a></li>
</span></ul>
<hr />
</div></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Gastro Worldhttp://www.blogger.com/profile/12039880183110502096noreply@blogger.com134 Avenue Rd, Toronto, ON M5R 2H6, Canada43.6743186 -79.396586515.364084763821154 -114.5528365 71.984552436178845 -44.2403365tag:blogger.com,1999:blog-931373018532421200.post-40814608702537914902023-11-04T01:00:00.045-04:002023-11-04T01:00:00.140-04:00Fonda Balam (Toronto)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl5lsQYSTwaQQHvD629tvCJwE1OOGcr9WideD10yJ2mpmzx4lkc7FI4pU-3EX2T0sje4G7o874_09tkRlAZmdwyAzlFhiLHgx1E-lCieOAL4bmvWcDwnRzNC6FcUopN7jOTIWi6Wq9fpfits74IPEn09-RgsMRWsECu68qu2HfpfBV1sQHpbSQCBvd6BHB/s4032/IMG_6731.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl5lsQYSTwaQQHvD629tvCJwE1OOGcr9WideD10yJ2mpmzx4lkc7FI4pU-3EX2T0sje4G7o874_09tkRlAZmdwyAzlFhiLHgx1E-lCieOAL4bmvWcDwnRzNC6FcUopN7jOTIWi6Wq9fpfits74IPEn09-RgsMRWsECu68qu2HfpfBV1sQHpbSQCBvd6BHB/s320/IMG_6731.jpeg" width="320" /></a></div><span style="font-family: inherit;"><br /></span><div><p class="MsoNormal"><span style="font-family: inherit;">A tasty taco starts with the shell. At Fonda Balam, their
corn shells are made fresh in-house so that they’re soft and pliable, not the
crumbly cracking mess that some shells can become. Meanwhile, the corn flavour
lightly permeates the wrapper without being overly pungent. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Generally, the pork in a <i>taco de carnitas </i>($9 each)
tends to be pulled. Fonda Balam leaves theirs in roasted chunks instead, so there’s
a meaty bite without being too saucy or heavy. In lieu of barbeque sauce, the
pork was paired with an ample amount of guacamole helping to add creaminess and
hold together the pickled jalapeno and white onion, which cuts the greasiness
of the meat. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdy5KZf9B_pvKfcOZPIdl-QDGXkcEwxpHEgY46L-NQTs15-Z6Nao9gmJG-DGG6mBvnxseQvpELrsotGcOEZyPNzd2cOlJS6RK9mRdRqspwYDrX9JRioSluo4OMLnM76aWHraUggidQEkaU074I2o9Qe4cKy8tJZRyUlc0Cy70sRTFMpAtPTZVsui74r5yw/s4032/IMG_6727.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdy5KZf9B_pvKfcOZPIdl-QDGXkcEwxpHEgY46L-NQTs15-Z6Nao9gmJG-DGG6mBvnxseQvpELrsotGcOEZyPNzd2cOlJS6RK9mRdRqspwYDrX9JRioSluo4OMLnM76aWHraUggidQEkaU074I2o9Qe4cKy8tJZRyUlc0Cy70sRTFMpAtPTZVsui74r5yw/s320/IMG_6727.jpeg" width="240" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Similarly, the chicken in the <i>taco de tinga de pollo </i>($9
each) was also cut into pieces and very flavourful having been braised in a chipotle
tomato sauce and doused with <i>crema</i> and <i>queso fresco</i>. The garnish
of pickled red onions creates a bit of a crunch against the otherwise soft
tacos. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_9ALlzeSFAYnAqoBIXJra7C2cS5J2Xh5duiDXjTA4hhhcR_0YlPMwHc0jPDlOKvZc2MHvQ_GyrB0QZ8EkCd2ftqASq5ziazngGQWXrJUj0B8Bbf4IGRoJWFtEAlFGdXfMzOEI7uNc4pQYOGgMybL6yIL0a0cTUYyuavbDYGmUueB6PiU8HJfxh0mGje62/s4032/IMG_6728.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_9ALlzeSFAYnAqoBIXJra7C2cS5J2Xh5duiDXjTA4hhhcR_0YlPMwHc0jPDlOKvZc2MHvQ_GyrB0QZ8EkCd2ftqASq5ziazngGQWXrJUj0B8Bbf4IGRoJWFtEAlFGdXfMzOEI7uNc4pQYOGgMybL6yIL0a0cTUYyuavbDYGmUueB6PiU8HJfxh0mGje62/s320/IMG_6728.jpeg" width="240" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">For something different, the <i>taco dorados de papa </i>($14
for 2) takes a crunchy shell and fills it with spicy stewed potato chunks that
are so moist and fluffy that there’s a refried bean quality to the filling without
the heaviness (and hopefully the resulting gas). Crunchy lettuce, a liberal
sprinkling of <i>queso fresco, </i>and drizzles of sour cream & <i>salsa de
molcajete</i> makes for a surprisingly hearty and flavourful taco. This is a
great option for vegetarians or those who wants a saucy crunchy creation. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQBuE2VEctGcxxDn7DlpoYDBOsSEsfhsI1TM-yVdtWjDEx2jSdKnbjiF_36uwq651du-83mEJCr_WlLZgcMaOb62Y-Z-NeY0lMjzWNAshNBVyLtxPDZ_CrQ95kiHl5a8RL3bLd6T4g9dB4aqiYzF6h2DH3-9jJFtHb3_MR-vP8pli_DMqsA3oIlA3RNPl1/s4032/IMG_6729.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQBuE2VEctGcxxDn7DlpoYDBOsSEsfhsI1TM-yVdtWjDEx2jSdKnbjiF_36uwq651du-83mEJCr_WlLZgcMaOb62Y-Z-NeY0lMjzWNAshNBVyLtxPDZ_CrQ95kiHl5a8RL3bLd6T4g9dB4aqiYzF6h2DH3-9jJFtHb3_MR-vP8pli_DMqsA3oIlA3RNPl1/s320/IMG_6729.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">But of course, it’s the <i>quesabirria con consome </i>($22
for 2) that really elicits excitement… the crispy pan-fried shell stuffed with
shaved beef and enough cheese that it squeezes out and gets caramelized on the
grill. I just wish the consommé was stronger as I did find the taco, even when
dipped into the broth, still needed the <i>salsa roja </i>or <i>salsa verde </i>to
taste flavourful. Luckily, Fonda Balam doesn’t skimp on the beef, so if you’re
not hungry an order is enough to satisfy and given it’s not overly salty this <i>birria
</i>won’t leave you thirsty. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2iy0i2-_-8aB73jZrM9TMItWVBmE2a77N27fsEhQ7xmCLkEvPZm5I5JhFDy8OhhhglNBqUJQbKBnMQQ-FBDC-bCTUBN_kEIs01xA5E48q70Lu9A_dP9lD0r-1eIYUty8u46zPEC3maj4QvclaaLihjznnOz2GHgPpMhLUXdACTiPF7pvcMv7fbIc8M5Qj/s3087/IMG_6730.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2744" data-original-width="3087" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2iy0i2-_-8aB73jZrM9TMItWVBmE2a77N27fsEhQ7xmCLkEvPZm5I5JhFDy8OhhhglNBqUJQbKBnMQQ-FBDC-bCTUBN_kEIs01xA5E48q70Lu9A_dP9lD0r-1eIYUty8u46zPEC3maj4QvclaaLihjznnOz2GHgPpMhLUXdACTiPF7pvcMv7fbIc8M5Qj/s320/IMG_6730.jpeg" width="320" /></a></div><p class="MsoNormal"><span style="font-family: inherit;"></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Even though the restaurant’s dining room isn’t overly large,
it can seat a lot of people with it’s strategically laid out wrap around
seating, bar stools along the window ledge, and spacious patio. Food also seems
to fly out of the kitchen at a nice pace so if there is a line, do not let that
deter you from waiting. Because when you want a good taco, you come here.</span> <o:p></o:p></p><div>
<span style="font-family: inherit;">
<span style="color: #351c75;"> <strong> Overall mark - 8 out of 10 </strong></span></span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<center>
<div style="border: 2.5px solid black; height: 150px; width: 350px;">
<span><span style="font-family: inherit;"><i><u>How To Find Them</u></i></span></span>
<span><strong><span style="color: #351c75; font-family: inherit;"></span></strong></span>
<br />
<div style="text-align: left;">
<span><span style="font-family: inherit;"><strong style="font-family: inherit; font-weight: bold;"><i style="color: #351c75;"> </i>Location:</strong><span style="font-family: inherit;"><b> </b>Toronto, Canada</span></span></span><br />
<span style="font-family: inherit;"> </span><strong style="font-family: inherit;">Address: </strong><span style="font-family: inherit;">802 Dundas Street West</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><strong> Website:</strong> <a href="https://fondabalam.com/" target="_blank">https://fondabalam.com/</a></span></div><div style="text-align: left;"><br /></div></div>
</center>
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</div>
<span style="color: black; font-family: inherit;"><div><br /></div></span>
<span style="color: black; font-family: inherit;">Follow me on twitter to chat, be notified about new posts and more - <a href="https://twitter.com/GastroWorldBlog">https://twitter.com/GastroWorldBlog</a></span><br />
<span style="color: black; font-family: inherit; font-size: x-small;"><span style="color: #351c75; font-size: xx-small;">____________________________</span><br />
<span style="color: #351c75; font-size: xx-small;">Gastro World's Grading System</span></span><br />
<ul><span style="color: black; font-family: inherit; font-size: x-small;">
<li><span style="font-size: xx-small;"><span style="color: #351c75;">Anything under 5</span> - I really disliked and will never go back</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">6 </span>- decent restaurant but I likely won't return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">7</span> - decent restaurant and I will likely return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">8</span> - great restaurant that I'd be happy to recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">9</span> - fantastic restaurant that I would love to visit regularly and highly recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">10</span> - absolute perfection!</span></li>
</span></ul>
<span style="font-family: inherit;"><span style="color: black; font-size: x-small;">
</span></span>
<br />
<hr />
<span style="font-family: inherit;">
<span style="color: purple; font-family: inherit;"><b>Is That It? I Want More!</b></span><br />
<br />
<span style="font-family: inherit; font-size: x-small;">Other Gastro World posts similar to this:</span></span><br />
<ul><span style="font-family: inherit; font-size: x-small;"><a href="https://www.blogger.com/blogger.g?blogID=931373018532421200">
</a>
<li><a href="https://www.gastroworld.ca/2020/01/campechano-toronto.html">Campechano</a></li>
<li><a href="https://www.gastroworld.ca/2023/02/planta-cocina-toronto.html">Planta Cocina</a></li>
</span></ul>
<hr />
</div></div><p><br /></p><br /><p></p>Gastro Worldhttp://www.blogger.com/profile/12039880183110502096noreply@blogger.com802 Dundas St W, Toronto, ON M6J 1V3, Canada43.6519299 -79.4087675999999915.341696063821153 -114.56501759999999 71.962163736178837 -44.25251759999999tag:blogger.com,1999:blog-931373018532421200.post-41067249751350738612023-10-28T01:00:00.092-04:002023-10-28T01:00:00.139-04:00Alo Revisited in 2023 (Toronto)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAP4uaAqPwEnf92guv164K6OMLqRlzdZDXkUHTuYNOCCx7SUBMLVcl4Lbl5bsD8ULK3asq9fwY8btM6Rh1qLSxVgKN3w5f8xW5VxdcHaBzsncQvQxwqZ54i_J2Lkrir3kgeU9TVDrs3rLoLG5J2cmwgN4HLnFNSkQm8WaLiMbmeGXz9z3z8iEap74HroLR/s3945/IMG_6795.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2430" data-original-width="3945" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAP4uaAqPwEnf92guv164K6OMLqRlzdZDXkUHTuYNOCCx7SUBMLVcl4Lbl5bsD8ULK3asq9fwY8btM6Rh1qLSxVgKN3w5f8xW5VxdcHaBzsncQvQxwqZ54i_J2Lkrir3kgeU9TVDrs3rLoLG5J2cmwgN4HLnFNSkQm8WaLiMbmeGXz9z3z8iEap74HroLR/s320/IMG_6795.jpeg" width="320" /></a></div><div><span style="font-family: inherit;"><br /></span><p class="MsoNormal"><span style="font-family: inherit;">As I recount my latest experience at Alo, I grapple with the
final mark: would I still consider them a 9 or a “top pick”? There were dishes
that were incredible, but then some that missed the mark. The tasting menu
($225 per person) was off to a shaky start when the canapés arrived. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">We’re instructed to eat the four bites in a particular
order. The first, an oyster with compressed cantaloupe and Iberico ham oil had
a fishy essence without an acidic element (like the traditional mignonette or
lemon) to help cut through the strong taste. It also seemed off that it wasn’t
ice cold for something that should be served uber fresh. The first bite was a
bust.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBibSOmGy1gS8wxl70jg283qHs1wo11emP5NL7zjHbdCm6pDmKzaMdv4K_DkVznmlBdx9yfzQ1GjgZ3Bt6J4jHYofYoaxp_xUQddqPb2S0z8jtNsQc9Hs_caVAuWLEREAvA2QzK4CJIsOsXtcNbdCE7zJUyw7uBT3zaOIr9XqJLNwavtLSvptOkTZtXciS/s4032/IMG_6796.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBibSOmGy1gS8wxl70jg283qHs1wo11emP5NL7zjHbdCm6pDmKzaMdv4K_DkVznmlBdx9yfzQ1GjgZ3Bt6J4jHYofYoaxp_xUQddqPb2S0z8jtNsQc9Hs_caVAuWLEREAvA2QzK4CJIsOsXtcNbdCE7zJUyw7uBT3zaOIr9XqJLNwavtLSvptOkTZtXciS/s320/IMG_6796.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Slowly, the redemption started with the beautifully
presented <i>uni </i>tart, which was made even creamier with a thick crème
fraiche on the bottom. While this wasn’t mind-blowing, it was at least not repulsive.
<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrIkRR8QLceLZypP3mbCR3pEgAZfRIDirYNUBPy61Hs85TCBuNrlmpO4Qrl7-b3d2TLwFFdFoL7JEak-ZIgzAEO57W_IOOFUZE9RwqzfANefepFdMGIX-LS76tdYC_YoYLtGJhrPwahfAbfg_9g5jy6trH9qeFRMQAvlvxvDzZSnaLGNsjL4OPvZG9OdFp/s2614/IMG_6797.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2184" data-original-width="2614" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrIkRR8QLceLZypP3mbCR3pEgAZfRIDirYNUBPy61Hs85TCBuNrlmpO4Qrl7-b3d2TLwFFdFoL7JEak-ZIgzAEO57W_IOOFUZE9RwqzfANefepFdMGIX-LS76tdYC_YoYLtGJhrPwahfAbfg_9g5jy6trH9qeFRMQAvlvxvDzZSnaLGNsjL4OPvZG9OdFp/s320/IMG_6797.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">After the fishy oyster I had doubts about the mackerel tart,
but this was unfounded as the meaty fish was very clean tasting and well
balanced with bright pops of the daintiest tomatoes and fruit. Indeed, there
was an ocean-like essence from the caviar, but it wasn’t overpowering.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgne3S9gwRLuAfHvH0p0R7lRG-cNoJ1tnHdXSR1R8YXE0YGyJ44bJbevvCa4_ncK6eQFy6VvKK_gCYXbu0W_ofn0dE8NbfVwq_eDxO9zjHvjdtHQqJMlZ13tKoKDTjDuQ6Ym-DIv-d0fGvBRp0IGD11suqMwRCjGgF9yanGgqEptGEYVhOpHF4hMeCu68Y-/s4031/IMG_6798.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3023" data-original-width="4031" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgne3S9gwRLuAfHvH0p0R7lRG-cNoJ1tnHdXSR1R8YXE0YGyJ44bJbevvCa4_ncK6eQFy6VvKK_gCYXbu0W_ofn0dE8NbfVwq_eDxO9zjHvjdtHQqJMlZ13tKoKDTjDuQ6Ym-DIv-d0fGvBRp0IGD11suqMwRCjGgF9yanGgqEptGEYVhOpHF4hMeCu68Y-/s320/IMG_6798.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">The canapés ended with a foie gras and strawberry jelly tart
that created a sweet and savoury element. This was surprisingly good and wonderfully
rich. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFWA4OkX9fey4C8kUxxlrDnOcjvQspwK2reGotm2oqsWHFRJm0WOBJBWqQQ_P95vUWZxa3VxyAun8aQ5shkDjl_7RymmOSAa6fByrlDQ4IwxoOgTKFMdv7Bh93ZA9DmavNLjDKduF5soYmUnlak-zH-xG75PXAA4YGVkpLcr8VVoAhasxRv8e2FTK-0OIn/s4032/IMG_6799.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFWA4OkX9fey4C8kUxxlrDnOcjvQspwK2reGotm2oqsWHFRJm0WOBJBWqQQ_P95vUWZxa3VxyAun8aQ5shkDjl_7RymmOSAa6fByrlDQ4IwxoOgTKFMdv7Bh93ZA9DmavNLjDKduF5soYmUnlak-zH-xG75PXAA4YGVkpLcr8VVoAhasxRv8e2FTK-0OIn/s320/IMG_6799.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">It’s unclear if Alo is pandering to Michelin inspectors as
the procession of Japanese dishes just seem out of place at a French
restaurant. Sure, I can understand if they want to throw in one dish that’s has
a Japanese influence, but to feature a handful was just too much.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Moreover, some dishes just can’t live up to what you’d be
served during an omakase meal. Chef Patrick Kriss should drop the <i>madai </i>course,
a sea bream paired with chili oil, caviar, and kumquat. Like the oyster, it was
fishy and warm. Give me this fish cool with freshly grated wasabi and soy sauce
any day. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPpAWi2tSwXLrN1-L4KfxFuDa4pG1_Y0aF9a8oA_lRhRjsMovI3u7BKC5tDGedKfjUIt7d3JYwkptthW-bvneiDogyz6Azl3K8aTUpFrK-0PNy5_47Yr2sMc9Lm0JIrJvReeL9wBhPu1SHY9E__x-w-eTKMZtt1rhwzoKUwT19cznXRjsTMPPAjC1dTwLm/s4032/IMG_6801.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPpAWi2tSwXLrN1-L4KfxFuDa4pG1_Y0aF9a8oA_lRhRjsMovI3u7BKC5tDGedKfjUIt7d3JYwkptthW-bvneiDogyz6Azl3K8aTUpFrK-0PNy5_47Yr2sMc9Lm0JIrJvReeL9wBhPu1SHY9E__x-w-eTKMZtt1rhwzoKUwT19cznXRjsTMPPAjC1dTwLm/s320/IMG_6801.jpeg" width="240" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">The <i>kinmedai </i>was better, the red snapper was at least
cold and refreshing with the oh so finely julienned radish in the centre. The
various oils complimented the fish nicely and this was an improvement over the
other sashimi course. <i>If </i>Alo must have a sashimi course (why would it),
one is enough. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi96NQixZppU6CfdoSQknMgAPzBt5wPb5kPqBGvvMpi0AooYX0j-MM5xaA-P-iYvZh-o1uNT8H1xRQlX4hGSir3tB_GqSMJVB_qyCR-oofDBtFKTD1z8LURuXtA6GrHdzXsbjYLbxGuYfuW_6Grc1gFd-KR9MGCIw0JY4mcgtKamBo50QdSs7JVCLq37j2t/s4031/IMG_6802.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3023" data-original-width="4031" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi96NQixZppU6CfdoSQknMgAPzBt5wPb5kPqBGvvMpi0AooYX0j-MM5xaA-P-iYvZh-o1uNT8H1xRQlX4hGSir3tB_GqSMJVB_qyCR-oofDBtFKTD1z8LURuXtA6GrHdzXsbjYLbxGuYfuW_6Grc1gFd-KR9MGCIw0JY4mcgtKamBo50QdSs7JVCLq37j2t/s320/IMG_6802.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Having a soft spot for <i>chawanmushi</i> I wouldn’t be
opposed to this remaining on the menu. The actual steamed egg was hot and
silky, but then enhanced with lovely French and Western elements: smooth foie
gras tofu cubes, fragrant truffle paste, crunchy radish, sweet corn, and crispy
chicken skin. All this amongst a pool of reduced capon broth. What an
incredible dish! <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaweG4HfM0vW9_Ch_5-qfMvry0OGr-4mzBGm5H0w20EYCUJx0TiDF0T2kpwnBgbEouHs6dVuUyfRnHJqzFSemqR7qkHcaP8AljKmJuSlXJ8srnvlFN2Utd-SDqzuvT7qzvJLv63ly7fXvSroBGdykyW9iJhHZC07PYoC9lLYs9fCC81_QQR6EWt5Cq2TTR/s4031/IMG_6803.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3023" data-original-width="4031" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaweG4HfM0vW9_Ch_5-qfMvry0OGr-4mzBGm5H0w20EYCUJx0TiDF0T2kpwnBgbEouHs6dVuUyfRnHJqzFSemqR7qkHcaP8AljKmJuSlXJ8srnvlFN2Utd-SDqzuvT7qzvJLv63ly7fXvSroBGdykyW9iJhHZC07PYoC9lLYs9fCC81_QQR6EWt5Cq2TTR/s320/IMG_6803.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">At this point, the meal started having an upward trajectory.
The chanterelle mushrooms were so meaty and cooked to the point of perfection –
no longer raw and spongy but not too wilted either. Paired with spinach, artichoke,
and a luscious whipped egg sauce, it was so delicious that I wanted to lick the
bowl. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghfWIuyFFNibcnZ5R6yaHqxRwYtzunxFjWHh-Hh01VnAqOewf33ItrBTLR2ohOMhmTWs-QBcYbr_KYj7mQMkGxwE00fglaJ07A8xcRtMkD7ZpLP5LgRCNgdIVQJ1yZqSGnkvUhpDqY9O7g_IdUuwuJp03Iuq3-HKknH1TqbGW2UhFGa6-bFwGG9BifYQ-N/s4032/IMG_6804.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghfWIuyFFNibcnZ5R6yaHqxRwYtzunxFjWHh-Hh01VnAqOewf33ItrBTLR2ohOMhmTWs-QBcYbr_KYj7mQMkGxwE00fglaJ07A8xcRtMkD7ZpLP5LgRCNgdIVQJ1yZqSGnkvUhpDqY9O7g_IdUuwuJp03Iuq3-HKknH1TqbGW2UhFGa6-bFwGG9BifYQ-N/s320/IMG_6804.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">The seared scallop and roasted mussel continued the ascent
with its superb execution. The scallop was seared beautifully and super sweet
and the mussel so tender ending with a lovely clean finish that it’s unlike any
mussel I’ve ever had. Paired with a savoury foam and parsley sauce, these were
the perfect seasoning not overshadowing the seafood’s natural flavours. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_mBY16f0rAU4nMQ9U9rynW4TeBOMTvn0sgxpUo-5lM7-krKak09tlpDTE04SNRUkNz6dF0KFYiq-3MGvsLR6yRAnAf8Jm0LEJSi8kT9H5F1JVzNEkiiY7_XnzZX3g-hJBlXHwTfRzZgpZcTlCwEFP4LTiUx4fJ5Lat9XmOKR0RGjYRXEIvmQWgf62vVE/s3740/IMG_6809.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3740" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_mBY16f0rAU4nMQ9U9rynW4TeBOMTvn0sgxpUo-5lM7-krKak09tlpDTE04SNRUkNz6dF0KFYiq-3MGvsLR6yRAnAf8Jm0LEJSi8kT9H5F1JVzNEkiiY7_XnzZX3g-hJBlXHwTfRzZgpZcTlCwEFP4LTiUx4fJ5Lat9XmOKR0RGjYRXEIvmQWgf62vVE/s320/IMG_6809.jpeg" width="259" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">At the beginning, we were asked if we’d like to substitute
the rice dish for foie gras (supplemental $40). Why anyone would want to miss
out on the <i>Koshihikari </i>rice with Dungeness crab is beyond me. <i>Koshihikari
</i>is a short grain rice that’s cultivated to be used in many dishes,
including risotto so that it has that creaminess but also a more distinct grain
that Arborio. The risotto was cheesy and savoury with bits of snap pea added to
give it a crunchy pop of freshness that was so good that I longed for more. To elevate
the dish, thin slices of wagyu beef topped the dish, so that as it melts the fat
seeps into the rice. Do not replace this baby.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp_Os-bmgUBwsn1j-CBQiFEuI_RKSa_nt66hM1TiMy8Bj2bJzIT2dMQMDAvnz6NBRLQccEc8N6Z0OteemEZn2WuwvEfghMhjaWy7XI7CqMUhyJkLdFqtOxsFW4r7dFJAffVvHCI2lSEWGdCnoZLZ0tbXlsKARR6rlWRvQ2i37MBET5Q_zNkV1UJDXqEouN/s3733/IMG_6806.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3023" data-original-width="3733" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp_Os-bmgUBwsn1j-CBQiFEuI_RKSa_nt66hM1TiMy8Bj2bJzIT2dMQMDAvnz6NBRLQccEc8N6Z0OteemEZn2WuwvEfghMhjaWy7XI7CqMUhyJkLdFqtOxsFW4r7dFJAffVvHCI2lSEWGdCnoZLZ0tbXlsKARR6rlWRvQ2i37MBET5Q_zNkV1UJDXqEouN/s320/IMG_6806.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">A boneless lamb chop follows seared to perfection and having
a lovely charbroil taste. As you have a cube of the meat with the garnishes,
each bite tastes so different – whether it’s the peel tomato, fried shallots, or
patty pan squash. Somewhere down the line you sample the the olive stuffed with
sausage, which is good but a bit heavy, so I’d recommend saving it for the last
bite. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRBsRFgfpN594cqkMk6-Lp8wa0CGkI1zKUJHL9oQdsSIqvVRY_ANV02UdEzMQTaYYgP-O-jdY60-YoDHn-5koJxGmAjsoBXnY-cN8LtEzjUVl987r4WA4z10AR4ZkkRmXJcXSBoq9Dwc46sVEB_7KNjvHE-wD9DCSE9KKsXCeyENWroQlQqN0XDnO2SRQ/s4032/IMG_6807.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRBsRFgfpN594cqkMk6-Lp8wa0CGkI1zKUJHL9oQdsSIqvVRY_ANV02UdEzMQTaYYgP-O-jdY60-YoDHn-5koJxGmAjsoBXnY-cN8LtEzjUVl987r4WA4z10AR4ZkkRmXJcXSBoq9Dwc46sVEB_7KNjvHE-wD9DCSE9KKsXCeyENWroQlQqN0XDnO2SRQ/s320/IMG_6807.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Alas, the meal bell curves with the last savoury dish being
mediocre. The striploin was fine, slightly over cooked, but at least having a
nice grilled essence. Yet, it’s the miso sauce that really threw me off and added
a weird funk to the steak. Perhaps if we upgraded the dry aged angus to the
Japanese A5 wagyu (supplemental $90) it would pair better, but as it stood the
sauce was a bust. Moreover, the deep-fried eggplant tempura garnish was too
seedy and bitter. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwzzZPHgtUKEwrpzdKszlbn7QpTSxi9AD1MklV5t1IseMYjqUAFDPC-GR_0afY4F9_ufPOUrQ39M7KgreJDRFhPsOS-1X1l4mvi3MZg1I9VliaXGMpct2t-Tb1trZytODFAW7J9q7hLHeK8RRGZJ9nL9Yrc_tdnEC9OPZt3pcJQ7tboj0_QJMX979VpQcK/s3895/IMG_6808.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3895" data-original-width="3023" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwzzZPHgtUKEwrpzdKszlbn7QpTSxi9AD1MklV5t1IseMYjqUAFDPC-GR_0afY4F9_ufPOUrQ39M7KgreJDRFhPsOS-1X1l4mvi3MZg1I9VliaXGMpct2t-Tb1trZytODFAW7J9q7hLHeK8RRGZJ9nL9Yrc_tdnEC9OPZt3pcJQ7tboj0_QJMX979VpQcK/s320/IMG_6808.jpeg" width="248" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">The only saving grace was the <i>pain au lait </i>that gets
paired with the striploin. It’s just as fluffy and fragrant as I remembered. I
absolutely love Alo’s bread, so much so that they even gave us an order to go,
what a sweet and unexpected gesture. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizPUnegH8WKTAReuKve8bWAlk0hyTZy9AEExeYi9hWZgTv-a8YCN8FSCmzsmAIwBOIQ9UwphytCeVSOLFDgKtCmko4veKZsVNgv_2Av7-RQ_E-_gQn9jwZbwQ5exHfhYWCOpXGxYbWQeIKd6PkiqPn-tx7iJenO88z_Bro_uaZzigxk-HztmuQ_CuFJUvd/s4032/IMG_6810.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizPUnegH8WKTAReuKve8bWAlk0hyTZy9AEExeYi9hWZgTv-a8YCN8FSCmzsmAIwBOIQ9UwphytCeVSOLFDgKtCmko4veKZsVNgv_2Av7-RQ_E-_gQn9jwZbwQ5exHfhYWCOpXGxYbWQeIKd6PkiqPn-tx7iJenO88z_Bro_uaZzigxk-HztmuQ_CuFJUvd/s320/IMG_6810.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Normally, sorbet palette cleansers can be really tart and pungent.
Alo tones it down with their take on strawberries and cream where the layer of
cream at the bottom helps balance out the frozen Italian wine with strawberries
and the champagne foam. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBPfCY6aWbpLkZ7QPYdk6GhaAHZl9la56ykLp8pvt21nL_XQPzDdia0GwH4A54OuMeCC4Munn0X1eOUjuSSxIvf5I2pbAIrBauej2IsRDzD2O96Ur3AWylldZlp49l9JXtoVnwAQ-K95CIi4hoRKPeoVI5oL_z-h6B3r0z7l3Rz3anULpoOeDvMFySQDPd/s3727/IMG_6811.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3023" data-original-width="3727" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBPfCY6aWbpLkZ7QPYdk6GhaAHZl9la56ykLp8pvt21nL_XQPzDdia0GwH4A54OuMeCC4Munn0X1eOUjuSSxIvf5I2pbAIrBauej2IsRDzD2O96Ur3AWylldZlp49l9JXtoVnwAQ-K95CIi4hoRKPeoVI5oL_z-h6B3r0z7l3Rz3anULpoOeDvMFySQDPd/s320/IMG_6811.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Dessert progresses with a tasty meringue with peach mousse
and vanilla cake. Garnished with a verbena lemon sauce the dessert is a nice
balance of sweet and sour. After so many dishes, I’m glad it’s a lighter finish
that still has a sweetness that satisfies. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjI6zzxVYN_1ccRLwYbdZTRxDZSDOJ6Gc1JCGoGMPtsFUXkg09PqBsmZgymxA3X0kzjUnlTqfEf1MtlQl9G3xlUTF_0MQOggeCjAGJ-55CRdRsUArKPtvAOFecL91LuIhVgKmOF7mnstfpVbzFNqpIx4xwBh9clm_HmQm4JqauL6bhS700Vdl53UOVf6ru/s4029/IMG_6812.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2824" data-original-width="4029" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjI6zzxVYN_1ccRLwYbdZTRxDZSDOJ6Gc1JCGoGMPtsFUXkg09PqBsmZgymxA3X0kzjUnlTqfEf1MtlQl9G3xlUTF_0MQOggeCjAGJ-55CRdRsUArKPtvAOFecL91LuIhVgKmOF7mnstfpVbzFNqpIx4xwBh9clm_HmQm4JqauL6bhS700Vdl53UOVf6ru/s320/IMG_6812.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">It wouldn’t be a French meal without a box of petit fours, presented
in a lovely tree box. I love that they made a mini lemon meringue to pay homage
to Aloette downstairs but it’s not nearly as good as the sister restaurant as
meringue is so small that the bite was fairly sour. The passion fruit caramel
was too sticky and the chocolate caramel too sweet. It was the simple
strawberry gelee that was just right, enhanced by the fruit’s natural flavours
and a great consistency. I felt like Goldilocks going through the petit fours
trying to find the perfect bite.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju0mbBrU1KJqrGYBM-2CllyLeSVAwVDOqKn6s3utqWEq6XMEIvsLdAj3uykZ4ZY26UCW8nzBsYYVurIb4sGiNH7nKgNTFL8uAx-jUswgb3LY5wgTYjVIS6X2QYJDrJqXXsD_SSLTUqh6CkekipUZi6v4UdLEoUMFZGERAaPCt_rzMKGET5kh0gMiJbqPiU/s4032/IMG_6814.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju0mbBrU1KJqrGYBM-2CllyLeSVAwVDOqKn6s3utqWEq6XMEIvsLdAj3uykZ4ZY26UCW8nzBsYYVurIb4sGiNH7nKgNTFL8uAx-jUswgb3LY5wgTYjVIS6X2QYJDrJqXXsD_SSLTUqh6CkekipUZi6v4UdLEoUMFZGERAaPCt_rzMKGET5kh0gMiJbqPiU/s320/IMG_6814.jpeg" width="240" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Save room for their <i>canale</i> as it’s a lovely combination
of crispy caramelized shell and fluffy moist interior. Consequently, it also paired
perfectly with a cappuccino ($6). <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSKkk8ldX7J2P8ZYf987JhDALjqd6IAe3n5oUqlrT53S84a3w61WKnzMXvKwfEHMiAWE_HAQn5wZDXHgprgUHkpWjbQJV0JyVEqTGhWNrudlPaboKiLHddrj4eNSi1CkOg2bT0c4K2yJNIggl6dCsghdUcmo2mHLNZpdmjqbDlyxOJohTlnAbk7n9f8e2j/s4032/IMG_6813.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSKkk8ldX7J2P8ZYf987JhDALjqd6IAe3n5oUqlrT53S84a3w61WKnzMXvKwfEHMiAWE_HAQn5wZDXHgprgUHkpWjbQJV0JyVEqTGhWNrudlPaboKiLHddrj4eNSi1CkOg2bT0c4K2yJNIggl6dCsghdUcmo2mHLNZpdmjqbDlyxOJohTlnAbk7n9f8e2j/s320/IMG_6813.jpeg" width="240" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">The roller coaster food aside, Alo does excel at service. There’s
a lovely chill we-don’t-take-ourselves-too-seriously vibe with the 90s rap
playing and the entire staff sporting New Balance kicks. Everyone we encountered
was so friendly, professional, and knowledgeable that we knew we were in good
hands. <o:p></o:p></span></p>
<span style="line-height: 107%;"><span style="font-family: inherit;">As I reached the end of the post, I’m still
grappling with whether Alo is one of my top picks. Ultimately, I decided to
give them a 9, but only by a hair. Their blind tasting menu had some incredible
dishes, but also a number that were mediocre. I just hope Alo isn’t trying morph
into something they’re not only to keep their Michelin star. Sure, include one
or two Japanese-inspired dishes in the menu (my picks are the <i>chawanmushi </i>and
<i>koshihikari</i> risotto), but make sure the French dishes are the prominent part
of the menu, it’s your <i>pain au lait</i> bread and butter, Alo.</span></span><br /><div><br /><div>
<span style="font-family: inherit;">
<span style="color: #351c75;"> <strong> Overall mark - 9 out of 10 </strong></span></span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<center>
<div style="border: 2.5px solid black; height: 150px; width: 350px;">
<span><span style="font-family: inherit;"><i><u>How To Find Them</u></i></span></span>
<span><strong><span style="color: #351c75; font-family: inherit;"></span></strong></span>
<br />
<div style="text-align: left;">
<span><span style="font-family: inherit;"><strong style="font-family: inherit; font-weight: bold;"><i style="color: #351c75;"> </i>Location:</strong><span style="font-family: inherit;"><b> </b>Toronto, Canada</span></span></span><br />
<span style="font-family: inherit;"> </span><strong style="font-family: inherit;">Address: </strong><span style="font-family: inherit;">163 Spadina Avenue, 3rd floor</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><strong> Website:</strong> <a href="https://alorestaurant.com/" target="_blank">https://alorestaurant.com/</a></span></div><div style="text-align: left;"><br /></div></div>
</center>
<div class="shareaholic-canvas" data-app-id="16944832" data-app="share_buttons">
</div>
<span style="color: black; font-family: inherit;"><div><br /></div></span>
<span style="color: black; font-family: inherit;">Follow me on twitter to chat, be notified about new posts and more - <a href="https://twitter.com/GastroWorldBlog">https://twitter.com/GastroWorldBlog</a></span><br />
<span style="color: black; font-family: inherit; font-size: x-small;"><span style="color: #351c75; font-size: xx-small;">____________________________</span><br />
<span style="color: #351c75; font-size: xx-small;">Gastro World's Grading System</span></span><br />
<ul><span style="color: black; font-family: inherit; font-size: x-small;">
<li><span style="font-size: xx-small;"><span style="color: #351c75;">Anything under 5</span> - I really disliked and will never go back</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">6 </span>- decent restaurant but I likely won't return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">7</span> - decent restaurant and I will likely return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">8</span> - great restaurant that I'd be happy to recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">9</span> - fantastic restaurant that I would love to visit regularly and highly recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">10</span> - absolute perfection!</span></li>
</span></ul>
<span style="font-family: inherit;"><span style="color: black; font-size: x-small;">
</span></span>
<br />
<hr />
<span style="font-family: inherit;">
<span style="color: purple; font-family: inherit;"><b>Is That It? I Want More!</b></span><br />
<br />
<span style="font-family: inherit; font-size: x-small;">Other Gastro World posts similar to this:</span></span><br />
<ul><span style="font-family: inherit; font-size: x-small;"><a href="https://www.blogger.com/blogger.g?blogID=931373018532421200">
</a>
<li><a href="https://www.gastroworld.ca/2016/02/alo-restaurant-toronto.html">Previous Alo visit</a></li>
<li><a href="https://www.gastroworld.ca/2018/10/alobar-yorkville-toronto.html">Alobar Yorkville</a></li>
</span></ul>
<hr />
</div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div>Gastro Worldhttp://www.blogger.com/profile/12039880183110502096noreply@blogger.com163 Spadina Ave., Toronto, ON M5V 2A5, Canada43.648548 -79.39596315.338314163821153 -114.552213 71.958781836178844 -44.239712999999995tag:blogger.com,1999:blog-931373018532421200.post-59775681788613777042023-10-21T01:00:00.000-04:002023-10-21T01:00:00.142-04:00Mariner (Ibiza)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaYiUDPvtbFeC3ZinW1vtWV7tFeIHO0GbFYqWWn9qnZCnx2BGH4S4c1mihiXpz8MNSHwWCfnWzPi_SEBrRyaVisEnTJH-jL9GyoTHmLClbPVTOTggwvQtSLwtbnqUIiN815M1ZZDGS7Awm9ZeZZx_abaZvGcu6TXEDrijWT34BGcqjG9_1MWP30ibt89_U/s4030/IMG_6357.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3022" data-original-width="4030" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaYiUDPvtbFeC3ZinW1vtWV7tFeIHO0GbFYqWWn9qnZCnx2BGH4S4c1mihiXpz8MNSHwWCfnWzPi_SEBrRyaVisEnTJH-jL9GyoTHmLClbPVTOTggwvQtSLwtbnqUIiN815M1ZZDGS7Awm9ZeZZx_abaZvGcu6TXEDrijWT34BGcqjG9_1MWP30ibt89_U/s320/IMG_6357.jpeg" width="320" /></a></div><br /><div><p class="MsoNormal">Situated right at the Eivissa Marina, I would have
considered Mariner to be a tourist trap if their food wasn’t delicious. The wooden
beams and bits of foliage offered a sense of privacy, shielding against the
crowds, allowing us to tune them out and focus on our meal.<o:p></o:p></p>
<p class="MsoNormal">Amongst the twirling fans, which added more ambiance than
breeze, we sipped an amuse bouche of olive oil laced gazpacho that was silky
and savoury. While I’m not generally a fan of cold soups, amongst the heat and
humidity of an Ibiza summer this was a great start.<o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtuuLc-dwS-7P9Yhs3M_vvr2QFc6qIDTLiDvqYdpJyp1JH2l82qLwjCU_t49eMWutWRT-Mbmu-xZk8WRDvEgTDJ-I53gTik0nvFFQ42Qoo4_H3acUQS6Lg97-LQfwKuESESb3_bM6s12VCmpT3tSzskntl6kypPpIib-KhHi8PmEOHDZEx2vMrq6XL4tmd/s4032/IMG_6354.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtuuLc-dwS-7P9Yhs3M_vvr2QFc6qIDTLiDvqYdpJyp1JH2l82qLwjCU_t49eMWutWRT-Mbmu-xZk8WRDvEgTDJ-I53gTik0nvFFQ42Qoo4_H3acUQS6Lg97-LQfwKuESESb3_bM6s12VCmpT3tSzskntl6kypPpIib-KhHi8PmEOHDZEx2vMrq6XL4tmd/s320/IMG_6354.jpeg" width="240" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal">Some cool appetizers are also ideal. The plate of Iberian <i>jamon</i>
(29€) was expertly cut with an astounding uniformity of each slice. At Mariner,
the leg of ham was wonderfully marbled with a melt-in-your-mouth quality that beckoned
me to have one more slice.<o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhov9PfG75vROBv95cb2sjfkRnrY1Z3s2vVBqoAYsxXGypAZO0tarFU4FnLhnun-H1pm9Em1tlcjtCFDfr-tiZeCl-K20gGtX0eimLaXlTjbVmDA2tETFZYMYnfZrIuGJDizdL80hjkvP_WCgHGLYH-6kHym0bFkjsfiRonTkpcbFxJnI_zJ9I1O_zaRErd/s4031/IMG_6355.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3023" data-original-width="4031" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhov9PfG75vROBv95cb2sjfkRnrY1Z3s2vVBqoAYsxXGypAZO0tarFU4FnLhnun-H1pm9Em1tlcjtCFDfr-tiZeCl-K20gGtX0eimLaXlTjbVmDA2tETFZYMYnfZrIuGJDizdL80hjkvP_WCgHGLYH-6kHym0bFkjsfiRonTkpcbFxJnI_zJ9I1O_zaRErd/s320/IMG_6355.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal">We generally found many restaurants overly toast (some would
say burn) their bread, but Mariner’s <i>pan con tomate </i>(3€) was airy and
soft… like having the tomato spread on an English muffin. I love the freshness
of the tomato and the simplicity of the bread that went well with the
flavourful cured <i>jamon. </i><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivzw7kH_pV2g-pN9fGbk0Fdty2zwzVR-_FNsCp_8A9nlCVZ0pQTpwjCvCp5EMeM-ODqkMXpUAM4uLakoGfyQalFi4Y8t0MynPzSszB-WhAQgEXC5o7bpzzQkidEhEFiqPnHIWhJITdEX55yE8pTrjVLRBh9xc3ET9efLQylezl1WO6F_fWddnrpQRVRgaT/s3125/IMG_6356.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2487" data-original-width="3125" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivzw7kH_pV2g-pN9fGbk0Fdty2zwzVR-_FNsCp_8A9nlCVZ0pQTpwjCvCp5EMeM-ODqkMXpUAM4uLakoGfyQalFi4Y8t0MynPzSszB-WhAQgEXC5o7bpzzQkidEhEFiqPnHIWhJITdEX55yE8pTrjVLRBh9xc3ET9efLQylezl1WO6F_fWddnrpQRVRgaT/s320/IMG_6356.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal">Although the cheese in the burrata salad (16€) almost became
lost amongst the plump cherry tomatoes, arugula, and dollops of avocado cream,
the overall salad was creamy and delicious. Given this was rather rich, I’m
happy we had thought to order side salads (6€), which helped balance out the velvety
burrata and avocado combination.<o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIKvzP6ChbWPr6E1OK9ehy5Hm4Mu1vjRdljsH2IoJN1pJ_trJ2BCV3O1q9TwFYmPDhXaBmX67fsSt7fVJ4zPzc_MH6MlQcswrQnbvV2bVAvTeJEoiFI76urNSbVszyUVVlQVILJDFMY05KJcZz_gFzAJy11Hqb9VSVfNazEfBx-1Elk-DmVsvTnr1VaC7s/s3938/IMG_6358.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3023" data-original-width="3938" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIKvzP6ChbWPr6E1OK9ehy5Hm4Mu1vjRdljsH2IoJN1pJ_trJ2BCV3O1q9TwFYmPDhXaBmX67fsSt7fVJ4zPzc_MH6MlQcswrQnbvV2bVAvTeJEoiFI76urNSbVszyUVVlQVILJDFMY05KJcZz_gFzAJy11Hqb9VSVfNazEfBx-1Elk-DmVsvTnr1VaC7s/s320/IMG_6358.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal">Sharing the glazed milk-fed lamb shoulder (36€) is
recommended as this main is huge. The meat was tender, easily breaking apart
with just a fork, presenting a light lamb that wasn’t gamey. If anything, it
could have been more heavily season as I found the glaze, while thick and
sticky, was too lacklustre and a more savoury red wine au jus would work better,
especially to help cut through the richness of the lamb.<o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9eaTYnajQ7X0phEA-Jv11bS1AkWlIWnR3alR645Cu-GHUscNeL93b4XDk8B2l6SnFdArr0d-AZn9-a6aATHsGfJnhqVyc85Bg0IjOqaMi0QBf-1II88p6CY3K71MDDp3YG4gCnA_dbHBYhibAFN9JndtEuqELbl_VjZGcq1yoLLYUDcsvJCp1568Av6kq/s4032/IMG_6359.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9eaTYnajQ7X0phEA-Jv11bS1AkWlIWnR3alR645Cu-GHUscNeL93b4XDk8B2l6SnFdArr0d-AZn9-a6aATHsGfJnhqVyc85Bg0IjOqaMi0QBf-1II88p6CY3K71MDDp3YG4gCnA_dbHBYhibAFN9JndtEuqELbl_VjZGcq1yoLLYUDcsvJCp1568Av6kq/s320/IMG_6359.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal">The menu describes the protein as being served with
asparagus and baby potatoes – essentially, a full and complete meal. While
there were plenty of soft roasted baby potatoes, the asparagus consisted of a
small spear cut in two, hardly enough to call out on the menu, let alone
counteract the meatiness of the dish. In retrospect, a side salad would work
perfectly as I really was yearning for something acidic and refreshing to
balance the otherwise tasty lamb. <o:p></o:p></p>
<p class="MsoNormal">Mariner reminds me not to be too judgmental about a
restaurant’s prime location – just because an establishment is in a
sought-after area doesn’t mean it’s a tourist trap. There seems to be plenty of
Spaniards dining at Mariner (so the clientele wasn’t touristy) and we found the
dishes to be <i>delicioso</i>.<o:p></o:p></p><div>
<span style="font-family: inherit;">
<span style="color: #351c75;"> <strong> Overall mark - 8 out of 10 </strong></span></span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<center>
<div style="border: 2.5px solid black; height: 150px; width: 350px;">
<span><span style="font-family: inherit;"><i><u>How To Find Them</u></i></span></span>
<span><strong><span style="color: #351c75; font-family: inherit;"></span></strong></span>
<br />
<div style="text-align: left;">
<span><span style="font-family: inherit;"><strong style="font-family: inherit; font-weight: bold;"><i style="color: #351c75;"> </i>Location:</strong><span style="font-family: inherit;"><b> </b>Ibiza, Spain</span></span></span><br />
<span style="font-family: inherit;"> </span><strong style="font-family: inherit;">Address:</strong><span style="font-family: inherit;"> Carrer Lluís Tur i Palau, 22</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><strong> Website:</strong> <a href="http://marineribiza.com/" target="_blank">http://marineribiza.com/</a></span></div><div style="text-align: left;"><br /></div></div>
</center>
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<span style="color: black; font-family: inherit;"><div><br /></div></span>
<span style="color: black; font-family: inherit;">Follow me on twitter to chat, be notified about new posts and more - <a href="https://twitter.com/GastroWorldBlog">https://twitter.com/GastroWorldBlog</a></span><br />
<span style="color: black; font-family: inherit; font-size: x-small;"><span style="color: #351c75; font-size: xx-small;">____________________________</span><br />
<span style="color: #351c75; font-size: xx-small;">Gastro World's Grading System</span></span><br />
<ul><span style="color: black; font-family: inherit; font-size: x-small;">
<li><span style="font-size: xx-small;"><span style="color: #351c75;">Anything under 5</span> - I really disliked and will never go back</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">6 </span>- decent restaurant but I likely won't return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">7</span> - decent restaurant and I will likely return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">8</span> - great restaurant that I'd be happy to recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">9</span> - fantastic restaurant that I would love to visit regularly and highly recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">10</span> - absolute perfection!</span></li>
</span></ul>
<span style="font-family: inherit;"><span style="color: black; font-size: x-small;">
</span></span>
<br />
<hr />
<span style="font-family: inherit;">
<span style="color: purple; font-family: inherit;"><b>Is That It? I Want More!</b></span><br />
<br />
<span style="font-family: inherit; font-size: x-small;">Other Gastro World posts similar to this:</span></span><br />
<ul><span style="font-family: inherit; font-size: x-small;"><a href="https://www.blogger.com/blogger.g?blogID=931373018532421200">
</a>
<li><a href="https://www.gastroworld.ca/2023/09/can-sole-barcelona.html">Can Sole</a></li>
<li>Es Ventall</li>
</span></ul>
<hr />
</div></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Gastro Worldhttp://www.blogger.com/profile/12039880183110502096noreply@blogger.comCarrer Lluís Tur i Palau, 22, 07800 Eivissa, Illes Balears, Spain38.9101043 1.435045410.599870463821155 -33.7212046 67.220338136178839 36.5912954tag:blogger.com,1999:blog-931373018532421200.post-68561238940949989872023-10-14T01:00:00.048-04:002023-10-14T01:00:00.138-04:00Lake Inez (Toronto)<span style="font-family: inherit;"><br /></span><div><p class="MsoNormal"><span style="font-family: inherit;">Some restaurants just exude an unexplainable charm, and this
is Lake Inez. Maybe it’s their homey dining room that elicits a sense of
comfort, the helpful but not over-the-top staff that makes you feel you’re amid
seasoned veterans, or the quirky hand drawn menus and wine descriptions that
makes you chuckle. Whatever if its, this charm makes you really want to like
Lake Inez. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ9PWeFtrNhTcBg7iG_ttg3Gc0fHAcVdXrFU0jXNNxIi8FNrUStlXTNaAIKLr08zo06J4-J5sHT-GkNNv20LHonS4U73pF7SE-XwI-8fwdl5vlSetVqksRlNxov1qX6IL3vo60kHUkxeEM3kGq1rovUpxCXk5MF6l2NT7Kst8zihyHqcaznbviplK7OZew/s4032/IMG_6576.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ9PWeFtrNhTcBg7iG_ttg3Gc0fHAcVdXrFU0jXNNxIi8FNrUStlXTNaAIKLr08zo06J4-J5sHT-GkNNv20LHonS4U73pF7SE-XwI-8fwdl5vlSetVqksRlNxov1qX6IL3vo60kHUkxeEM3kGq1rovUpxCXk5MF6l2NT7Kst8zihyHqcaznbviplK7OZew/s320/IMG_6576.jpeg" width="240" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Their menu features seasonal ingredients along with whatever
they pickled/fermented previously that’s now ready-to-eat. Dishes are presented
with eccentric names that has a Trader Joe-like feel, such as the Hand Upstream
Rolls ($22), which presents the upstream swimming fish, salmon, cured into gravlax
form and covers it with cream fraiche and plum sauce. I enjoyed the meaty
chunks of fish but wish the chefs weren’t so heavy handed with the sauce, it masked
the salmon’s flavours and made it difficult to wrap in the nori. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWBb4ra-bn9r1eq6hiTyXkQ-3sAA3ZDPrSE3e28QtdXl7f6Hz88yXJ1aywlnIMdj3LEhfwhBeBnxAkqtaR4MLnMnzUGHNdjiwaS23xAxs0f4RnW1XFx71WiHOc9z4CJ8l-T5BusZx-Du7qxIYl4gh8A07woAf3IGlMmu3IAzOSKQ5tk6vjAgSaM3RcbTUz/s4032/IMG_6578.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWBb4ra-bn9r1eq6hiTyXkQ-3sAA3ZDPrSE3e28QtdXl7f6Hz88yXJ1aywlnIMdj3LEhfwhBeBnxAkqtaR4MLnMnzUGHNdjiwaS23xAxs0f4RnW1XFx71WiHOc9z4CJ8l-T5BusZx-Du7qxIYl4gh8A07woAf3IGlMmu3IAzOSKQ5tk6vjAgSaM3RcbTUz/s320/IMG_6578.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">While pairing tomatoes with bonito seems strange, the Tomato
Tonnato ($21) was one of our favorite dishes of the night. Somehow, the fish
flakes’ umami essence and the juicy heirlooms just work, bringing out the freshness
of the fruit but giving it a bit of <i>je ne sais quoi </i>as well. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe_eltSTqdEOTCFKqgjQntLk9bXRo2MHPWefJ8HELIQC5wAvCW6jjD2faWdGRENopyJmo2ZyY2oPXQuyX5vw4Mb16WjxjD1DHxwPOZiA3gAoXV-PWj-93xKjpCWK4cq4Q1oNQ6zqvKm3ho8GOQsc9uNQdwd6npCYm4Tjd6-uZB38HpyHZS6Izs6DHwMtN1/s4032/IMG_6580.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe_eltSTqdEOTCFKqgjQntLk9bXRo2MHPWefJ8HELIQC5wAvCW6jjD2faWdGRENopyJmo2ZyY2oPXQuyX5vw4Mb16WjxjD1DHxwPOZiA3gAoXV-PWj-93xKjpCWK4cq4Q1oNQ6zqvKm3ho8GOQsc9uNQdwd6npCYm4Tjd6-uZB38HpyHZS6Izs6DHwMtN1/s320/IMG_6580.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">In fact, Lake Inez’s most simple sounding dishes were the tastiest.
The Humble Potato ($19) featured big chunks of well-fried, roughed up potatoes
that have a lovely crispy coating and tosses it in a flavourful Gouda <i>queso</i>.
While the dish may sound heavy, the addition of herbs and anise hyssop (an
edible flower) added a freshness to the cheesy potatoes. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6LPx1NuGulTjRnqQq0ZUqmesg_sx6VE_JYOrKZLTQrx1ZP1-UJGT_rNP7jHQF4ioMKDjqz7CSoqzLJwytPpfVVBcFVTTIeFpwWmEv-u1KfTlIf86euLtnGKI17TVjb5_MzaBBv3jyC0cR76meivEMXT6Elc5mqQzJ94vkyBKZUUfpKD-kyRYoy_JahRNG/s4032/IMG_6581.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6LPx1NuGulTjRnqQq0ZUqmesg_sx6VE_JYOrKZLTQrx1ZP1-UJGT_rNP7jHQF4ioMKDjqz7CSoqzLJwytPpfVVBcFVTTIeFpwWmEv-u1KfTlIf86euLtnGKI17TVjb5_MzaBBv3jyC0cR76meivEMXT6Elc5mqQzJ94vkyBKZUUfpKD-kyRYoy_JahRNG/s320/IMG_6581.jpeg" width="240" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Along the same vein, the Corn Puddin’ & Baby Shrimp
($23) was a lovely dip of hot gooey Fresno sauce studded with sweet corn and a
fair amount of just cooked through shrimp. While it was tasty, it would be even
better with more seasoning and salt. Still, the bread plate sized tortillas
added a sunniness to the dish that I couldn’t help but smile when seeing it. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7OldXWRzUjeksFmxdCJk89tVsHi-9pEQTY7KZxLq6MLIInPTfOcoHwHjaEEHwbBkv1DqEdFkuV-NR8UqzpWTLYDMPwQ9PfTfEUPGhqUOnEi84Gb42IhjP1Q7s9BrDQzvTLDUlMRZ9ur--aTawPFXebnF3B68aHbVCY1-UAovNk5IuBxn3rO2hCtaNgbch/s4032/IMG_6583.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7OldXWRzUjeksFmxdCJk89tVsHi-9pEQTY7KZxLq6MLIInPTfOcoHwHjaEEHwbBkv1DqEdFkuV-NR8UqzpWTLYDMPwQ9PfTfEUPGhqUOnEi84Gb42IhjP1Q7s9BrDQzvTLDUlMRZ9ur--aTawPFXebnF3B68aHbVCY1-UAovNk5IuBxn3rO2hCtaNgbch/s320/IMG_6583.jpeg" width="240" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">The Wham! Bam! Thank You, Ham! ($22) started with promise
with slices of lightly cured country ham paired with sweet Korean melon and
pears. But then the pickled watermelon rind and pickled peanuts were so pungent
that after getting a bite of these that’s all I could taste. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMmLxug5ZP_29jO4zM0KuXPNAoaOlJmz2VtkZfmkHDWPYtTFcfhhC5K20gj3-qT5xslQixegj_igZUwI6gDgWfnUM0kRE4J6SvehTBEueKCsgeECzPyjxzQN0-OjOZ3jVk4VdaEpDefWHqT5VNXsN-4HaUPqzojo1IrdMeGWlBzvsvLP4jd1nmkmYfYfrE/s4032/IMG_6582.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMmLxug5ZP_29jO4zM0KuXPNAoaOlJmz2VtkZfmkHDWPYtTFcfhhC5K20gj3-qT5xslQixegj_igZUwI6gDgWfnUM0kRE4J6SvehTBEueKCsgeECzPyjxzQN0-OjOZ3jVk4VdaEpDefWHqT5VNXsN-4HaUPqzojo1IrdMeGWlBzvsvLP4jd1nmkmYfYfrE/s320/IMG_6582.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">It seems Lake Inez really likes sour flavours as the Cucumber?!
I Hardly Know Her! ($19) was also too tart for my taste. The diced crunchy
cucumber was tossed with a cashew cream that seems to contain a fair amount of
preserved lemon. Aside from the refreshing cucumber and lemon, the other
flavours were rather muted as I couldn’t really taste the curry leaves or much
salt. This was a divided dish for the table.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7CrudOcVH06e_3qdOvjKMT35cHWmE3Zpw4vGVbVcxYEjN9wKeP-iF2btNsZM153Ch1ykgnpG11hrlh7xiZD8uP__0i0ySOKNfr8KdEmSA93fI4MQ8_ls7AAulGn1LEZf-dhvGOmM3K9niJtSvufbkNCa5GgybXJanGKBAFTJZ484G7uep-uqVznysathw/s4032/IMG_6579.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7CrudOcVH06e_3qdOvjKMT35cHWmE3Zpw4vGVbVcxYEjN9wKeP-iF2btNsZM153Ch1ykgnpG11hrlh7xiZD8uP__0i0ySOKNfr8KdEmSA93fI4MQ8_ls7AAulGn1LEZf-dhvGOmM3K9niJtSvufbkNCa5GgybXJanGKBAFTJZ484G7uep-uqVznysathw/s320/IMG_6579.jpeg" width="240" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">The Miami Memory ($28) contained a piece of well-seasoned
blackened snapper that had a nice spice but was over cooked. While it was
considered a larger “main” dish, there was a scant portion of snapper, and the shredded
greens and couscous side didn’t increase it’s substantialness by much. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtQEw4Aar5breoUPOvCa76ieBq6m1feqA6OS6wrW8AFSC-sbGzOiUwprZfnmYLlbnWsE7V_pOMY-luJrX5je-b0yLRAm9MQIJStpzu2FFH7YqVOD8nmKjgeVZ38ZGiPStegLJBbgGCxuZ4iSdimdc_cEPUCkAkjySQ8OqTo8xQwhFPMDuTqvcdvFPDrglv/s4032/IMG_6587.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtQEw4Aar5breoUPOvCa76ieBq6m1feqA6OS6wrW8AFSC-sbGzOiUwprZfnmYLlbnWsE7V_pOMY-luJrX5je-b0yLRAm9MQIJStpzu2FFH7YqVOD8nmKjgeVZ38ZGiPStegLJBbgGCxuZ4iSdimdc_cEPUCkAkjySQ8OqTo8xQwhFPMDuTqvcdvFPDrglv/s320/IMG_6587.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Mama’s Meatballs ($28 for two; $10 for an additional
meatball and bread) was more generous and the better of the two mains if you’re
hungry. Mama makes moist and not overly dense meatballs and the peach ragu and <i>mostarda</i>
lightens the otherwise hearty dish. Serving these with a large hunk of buttered
toast was smart to help mop up the sauce. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikq8sDyiFnzbHlTMj4PSJjxmbzptPLHk4gSsVxeFX6Avc4YG_aDcBUunFQbdLlwHsWlQ1TBR0w4RDbUfGLCvRjZzRKFfsD3s_FGULTHZIQi5aa9ytnEK4TCYNKcov50CxSmkGLD4p3qDrLvNFOIcIaY_l5F1emsUAIdp1VYLev1Fd33UmKvRm_VKhBnV-t/s4032/IMG_6585.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikq8sDyiFnzbHlTMj4PSJjxmbzptPLHk4gSsVxeFX6Avc4YG_aDcBUunFQbdLlwHsWlQ1TBR0w4RDbUfGLCvRjZzRKFfsD3s_FGULTHZIQi5aa9ytnEK4TCYNKcov50CxSmkGLD4p3qDrLvNFOIcIaY_l5F1emsUAIdp1VYLev1Fd33UmKvRm_VKhBnV-t/s320/IMG_6585.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">While Lake Inez has great vibes, their dishes were hit and
miss. Ideally, you should visit with a group of at least four people so you can
order the entire menu to find the dishes that stand out. Regardless, the
restaurant seems to get such great reviews, perhaps not necessarily for the
food, but for their quirky warm charm. Just look at these menus as see if you
don’t crack a smile. </span><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9yPxYXDcGuJTMvJZrRTpOoOv4md49ae3v0muSQpMkCPY8F3WKfR4mh2OBWc5E5rKo0HKW1jkXBNVe6KgvueritD1qmv6vF7DYK8IGmjSNJfFAFVzPVt4tRZlBpDvE1QvPvh7Wekdlkz7ZMU857G9yi6zPk_34npmKmKMKnwdWdCcbwwok9X31RMK-Obgn/s4032/IMG_6542.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9yPxYXDcGuJTMvJZrRTpOoOv4md49ae3v0muSQpMkCPY8F3WKfR4mh2OBWc5E5rKo0HKW1jkXBNVe6KgvueritD1qmv6vF7DYK8IGmjSNJfFAFVzPVt4tRZlBpDvE1QvPvh7Wekdlkz7ZMU857G9yi6zPk_34npmKmKMKnwdWdCcbwwok9X31RMK-Obgn/s320/IMG_6542.jpeg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWdK90qQpfEbS0z6sySnO5-SNbqtTd-j1B69sqK2kjH5WikcRvpgPr_TGEs_No2P_dXGCMQploNilSG8bFInBXKAhXoU0NVofERN6WM8jJr-K7kRecc3U8SCL5YEv5bNoA2DOz0NuAzPTFmLOphTXdasTw4Qf2WuSPyJKRaX01gno7eF6grmfRHC_kuFJ/s4032/IMG_6543.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWdK90qQpfEbS0z6sySnO5-SNbqtTd-j1B69sqK2kjH5WikcRvpgPr_TGEs_No2P_dXGCMQploNilSG8bFInBXKAhXoU0NVofERN6WM8jJr-K7kRecc3U8SCL5YEv5bNoA2DOz0NuAzPTFmLOphTXdasTw4Qf2WuSPyJKRaX01gno7eF6grmfRHC_kuFJ/s320/IMG_6543.jpeg" width="240" /></a></div><p class="MsoNormal"></p><div><span style="font-family: inherit;"><span style="color: #351c75;"><strong><br /></strong></span></span></div><div>
<span style="font-family: inherit;">
<span style="color: #351c75;"> <strong> Overall mark - 6 out of 10 </strong></span></span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<center>
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<span><span style="font-family: inherit;"><i><u>How To Find Them</u></i></span></span>
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<span><span style="font-family: inherit;"><strong style="font-family: inherit; font-weight: bold;"><i style="color: #351c75;"> </i>Location:</strong><span style="font-family: inherit;"><b> </b>Toronto, Canada</span></span></span><br />
<span style="font-family: inherit;"> </span><strong style="font-family: inherit;">Address: </strong><span style="font-family: inherit;">1471 Gerrard St East</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><strong> Website:</strong> <a href="https://www.lakeinezto.com/?shpxid=997dd857-0ce8-4645-a3b6-12a30a6d381e">https://www.lakeinezto.com</a></span></div><div style="text-align: left;"><br /></div></div>
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<span style="color: black; font-family: inherit; font-size: x-small;"><span style="color: #351c75; font-size: xx-small;">____________________________</span><br />
<span style="color: #351c75; font-size: xx-small;">Gastro World's Grading System</span></span><br />
<ul><span style="color: black; font-family: inherit; font-size: x-small;">
<li><span style="font-size: xx-small;"><span style="color: #351c75;">Anything under 5</span> - I really disliked and will never go back</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">6 </span>- decent restaurant but I likely won't return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">7</span> - decent restaurant and I will likely return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">8</span> - great restaurant that I'd be happy to recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">9</span> - fantastic restaurant that I would love to visit regularly and highly recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">10</span> - absolute perfection!</span></li>
</span></ul>
<span style="font-family: inherit;"><span style="color: black; font-size: x-small;">
</span></span>
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<hr />
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<span style="color: purple; font-family: inherit;"><b>Is That It? I Want More!</b></span><br />
<br />
<span style="font-family: inherit; font-size: x-small;">Other Gastro World posts similar to this:</span></span><br />
<ul><span style="font-family: inherit; font-size: x-small;"><a href="https://www.blogger.com/blogger.g?blogID=931373018532421200">
</a>
<li><a href="https://www.gastroworld.ca/2014/12/the-beech-tree-toronto.html">The Beech Tree</a></li>
<li><a href="https://www.gastroworld.ca/2021/09/toronto-beach-club-toronto.html">Toronto Beach Club</a></li>
</span></ul>
<hr />
</div></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>Gastro Worldhttp://www.blogger.com/profile/12039880183110502096noreply@blogger.com1471 Gerrard St E, Toronto, ON M4L 2A1, Canada43.672394999999987 -79.320689715.362161163821142 -114.4769397 71.982628836178833 -44.1644397tag:blogger.com,1999:blog-931373018532421200.post-83449470518793524602023-10-07T01:00:00.102-04:002023-10-07T01:00:00.142-04:00Fismuler (Barcelona)<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxErUkMTCKJUnlI2aa3kV56M5rSnri12FLGCdclIsJf_s_JlTw8Be4R0j-mVRgmH8UTsoEJ0wmn6s4hT2VQq4o6VBpzcCRGrONKh6zm8Cz5qjJPogpKEn7I1IOMTzIN2a6wE0mc8DX6-A7gsVyYQefqgtddm_8BOf6E_6tAnSuapFrB8h9xnCmUc1tkkzj/s4032/IMG_6149.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxErUkMTCKJUnlI2aa3kV56M5rSnri12FLGCdclIsJf_s_JlTw8Be4R0j-mVRgmH8UTsoEJ0wmn6s4hT2VQq4o6VBpzcCRGrONKh6zm8Cz5qjJPogpKEn7I1IOMTzIN2a6wE0mc8DX6-A7gsVyYQefqgtddm_8BOf6E_6tAnSuapFrB8h9xnCmUc1tkkzj/s320/IMG_6149.jpeg" width="320" id="id_b73e_f373_cb3c_97de" style="width: 320px; height: auto;"></a></div><p class="MsoNormal"></p><p class="MsoNormal"><span style="font-family: inherit;">Fismuler operates with an efficiency that seems apt for it’s
German sounding name. Not long after sitting down, a starter of bread and
whipped paté was brought over while we settled in. Just be mindful the nibble
costs 2.75€ a person, a fact detailed at the bottom of the menu we had yet to
review. Still, we enjoyed the soft crusty bread, silky and light paté, and thin
lightly pickled cucumbers that helped tide us over.</span></p>
<p class="MsoNormal"><span style="font-family: inherit;">The small plates were the more impressive dishes of the
evening. Consequently, the crusty bread goes nicely with everything so try not
to devour it right away. The sweet tomato salad (13.50€) was simple but
deliciously good - ripe sliced tomatoes topped with a fragrant olive oil and
flakes of salt. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFn0ZavAR82bG4cVpDkKxFj0h_H4i1V8qe3o9It6rvkXkmcz-9WiZy8gBol6EJTorfNnRRN36T9ygs838aqZwgS6KtTm6bzHcRzym3j8uAsSGuMqNNKTRpImrVL-btjcbdYk7-Iwzaz4v3Ydcc34bhkKwmnZ67Fw1g_qfY0Xpp5uank1JBt_NrxC0SqUH/s4032/IMG_6152.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFn0ZavAR82bG4cVpDkKxFj0h_H4i1V8qe3o9It6rvkXkmcz-9WiZy8gBol6EJTorfNnRRN36T9ygs838aqZwgS6KtTm6bzHcRzym3j8uAsSGuMqNNKTRpImrVL-btjcbdYk7-Iwzaz4v3Ydcc34bhkKwmnZ67Fw1g_qfY0Xpp5uank1JBt_NrxC0SqUH/s320/IMG_6152.jpeg" width="320" id="id_33a3_8878_e357_1526" style="width: 320px; height: auto;"></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">It complements the burrata (17€), which has an amazing spicy
green <i>mole</i> giving the cheese a burst of flavour. In fact, the whole dish
was different: the burrata accompanied with roasted broccolini, an unusual
green that works. I could have easily had an order to myself.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJL_mKmy8afUUirMeuj-xKpixM_lPo7Fetcs6xMMJCtVWZOKoVcHbb-42zBaaCclYkytCZXpJz2LpSdu585l6-_zl-MMZ2yfXs55Qn5pHTsRBVqGNCOXSljANc-vmCum8m1IKzruv-IXnSgn5pB-KsnPP2oi-NWW1kFcL8CvaH5gkaLl0QXxsrRTF32Q1K/s4032/IMG_6154.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJL_mKmy8afUUirMeuj-xKpixM_lPo7Fetcs6xMMJCtVWZOKoVcHbb-42zBaaCclYkytCZXpJz2LpSdu585l6-_zl-MMZ2yfXs55Qn5pHTsRBVqGNCOXSljANc-vmCum8m1IKzruv-IXnSgn5pB-KsnPP2oi-NWW1kFcL8CvaH5gkaLl0QXxsrRTF32Q1K/s320/IMG_6154.jpeg" width="320" id="id_fa6d_a097_9676_1ba3" style="width: 320px; height: auto;"></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">When our server suggested the chicken wings (18.50€) I had
my doubts, but the nuggets of fried deboned chicken tossed in a creamy truffle
sauce were addictive. The sauce, of course, became an excuse to have even more
bread. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZdF-5P_2kj3w3jJ3Pxvlj1nNLKUc6Gdn9Zz4E3yd1e3D5BiAs-76oa4Jmk4lkKzLH0uIjn2GrjFstzbrylffTkPXrCMxINLDLt1jRSaKJ3OP-JyeCE3d80i3EDyJrkGnm3icNgCtzrycdr3WvoiOEI5-WEQbzENptuAKPubSm615bT1ow_zuXithvZEQF/s4032/IMG_6157.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZdF-5P_2kj3w3jJ3Pxvlj1nNLKUc6Gdn9Zz4E3yd1e3D5BiAs-76oa4Jmk4lkKzLH0uIjn2GrjFstzbrylffTkPXrCMxINLDLt1jRSaKJ3OP-JyeCE3d80i3EDyJrkGnm3icNgCtzrycdr3WvoiOEI5-WEQbzENptuAKPubSm615bT1ow_zuXithvZEQF/s320/IMG_6157.jpeg" width="320" id="id_395b_68a6_b74b_3bfd" style="width: 320px; height: auto;"></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Of the small plates, only the fresh calamari (20.50€) was a
bust. The seafood was over cooked, way over salted, and hidden amongst so much
unnecessary foam. Give me more of the chicken wings any day. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXA3OsrsCjQcVj2snod9dicA2PYrzOIyurE8Q48DjJFFV8YkQkY6l4Y4nDB4afkvkZXTqpLH8FulQHOWbmd-Ui2JT42zgKgeI2Oc0p9V2lq--4vFvmUqMn_xzd746Z9SCXDfi_FL260hYS14aDK8HJa_mrWL_jGluUCZqFEIowAW1geYLZwMiT4RIgyrsZ/s4032/IMG_6159.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXA3OsrsCjQcVj2snod9dicA2PYrzOIyurE8Q48DjJFFV8YkQkY6l4Y4nDB4afkvkZXTqpLH8FulQHOWbmd-Ui2JT42zgKgeI2Oc0p9V2lq--4vFvmUqMn_xzd746Z9SCXDfi_FL260hYS14aDK8HJa_mrWL_jGluUCZqFEIowAW1geYLZwMiT4RIgyrsZ/s320/IMG_6159.jpeg" width="320" id="id_1f15_cc55_b849_9439" style="width: 320px; height: auto;"></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Still, the calamari was better than the egregiously overdone
and tough duck (25.50€), one of the worst renditions of the dish I’ve ever had.
Perhaps, it could have been salvaged if the duck was cut thinner… even then, I
feel they would still be chewy. The side dishes weren’t any better: the charred
corn turned out to be the canned variety and the spring onions left whole and
unseasoned. The best part of the dish was the puréed sweet potatoes. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY6jmRFT_7WYwlgGtyh_Ta5yFJWV0CrmzPOQAI_b8h2yXUXscWjf8CCd2CxS8RPuW2z42jFTjL7eebmS3ZXIA6CgK72ffBx-impaB3Dw1ENBWyxFhmuEKey_zsWy-u5p1a2WBIkgIyZCpzuTJuMsdHsY8wKsW9ggdMe21RGB2Vazq2cysaKE1A_sJd3sBH/s4031/IMG_6161.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3023" data-original-width="4031" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY6jmRFT_7WYwlgGtyh_Ta5yFJWV0CrmzPOQAI_b8h2yXUXscWjf8CCd2CxS8RPuW2z42jFTjL7eebmS3ZXIA6CgK72ffBx-impaB3Dw1ENBWyxFhmuEKey_zsWy-u5p1a2WBIkgIyZCpzuTJuMsdHsY8wKsW9ggdMe21RGB2Vazq2cysaKE1A_sJd3sBH/s320/IMG_6161.jpeg" width="320" id="id_8575_b42d_7c49_7358" style="width: 320px; height: auto;"></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">I wish I had heeded the server’s recommendation to order the
Viennese schnitzel (29€). Pounded to a cardboard thinness and the size of a
pizza, the schnitzel gets a thin coating of raw egg yolk tableside before being
jazzed up with shaved truffles and chives. It was perhaps a touch salty, but at
least it was crispy and not overdone. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx3WFdDXBwhYfyfEVX7M1DLY4zDOz7Nr2YBwO3BFyEOKi08T9d-rP-UTSB9OGVdcYor0llwCPTO2TOnmHV5m15OZsPsKt0EKgILND9QARl99aClEpFl4Aano0PR5kWWMmgRMplBtktPjceWRynB0tt05yvZuE2L7iiRgzlCEce1HR56cVdampQ-W7vamx1/s4032/IMG_6162.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx3WFdDXBwhYfyfEVX7M1DLY4zDOz7Nr2YBwO3BFyEOKi08T9d-rP-UTSB9OGVdcYor0llwCPTO2TOnmHV5m15OZsPsKt0EKgILND9QARl99aClEpFl4Aano0PR5kWWMmgRMplBtktPjceWRynB0tt05yvZuE2L7iiRgzlCEce1HR56cVdampQ-W7vamx1/s320/IMG_6162.jpeg" width="320" id="id_b766_5f5b_b510_48d3" style="width: 320px; height: auto;"></a></div><p class="MsoNormal"></p>
<span style="line-height: 107%;"><span style="font-family: inherit;">Truthfully, the dinner might have tasted better
if the air conditioner was working. I wish they would have approached the
evening differently and warned us before being seated. We were tucked into a
corner at an especially uncomfortable and warm table, making the progressively
rising temperature even more agonizing. Had I known, I would have skipped the hot
overcooked duck and gone with a solo order of the cool tomato salad and burrata
instead. Alas, efficiency over hospitality.</span></span><span style="font-family: "Calibri",sans-serif; font-size: 11.0pt; line-height: 107%; mso-ansi-language: EN-CA; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> </span></div><div><span style="font-family: Calibri, sans-serif;"><span style="font-size: 14.6667px;"><br></span></span></div><div><span style="font-family: Calibri, sans-serif;"><span style="font-size: 14.6667px;"><br></span></span><div>
<span style="font-family: inherit;">
<span style="color: #351c75;"> <strong> Overall mark - 7 out of 10 </strong></span></span><br>
<span style="font-family: inherit;"><br></span>
<br>
<center>
<div style="border: 2.5px solid black; height: 150px; width: 350px;">
<span><span style="font-family: inherit;"><i><u>How To Find Them</u></i></span></span>
<span><strong><span style="color: #351c75; font-family: inherit;"></span></strong></span>
<br>
<div style="text-align: left;">
<span><span style="font-family: inherit;"><strong style="font-family: inherit; font-weight: bold;"><i style="color: #351c75;"> </i>Location:</strong><span style="font-family: inherit;"><b> </b>Barcelona, Spain</span></span></span><br>
<span style="font-family: inherit;"> </span><strong style="font-family: inherit;">Address: </strong><span style="font-family: inherit;">Carrer del Rec Comtal, 17 (in the Hotel REC)</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><strong> Website:</strong> <a href="https://www.fismuler.com/barcelona/" target="_blank">https://www.fismuler.com/barcelona/</a></span></div><div style="text-align: left;"><br></div></div>
</center>
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<span style="color: black; font-family: inherit; font-size: x-small;"><span style="color: #351c75; font-size: xx-small;">____________________________</span><br>
<span style="color: #351c75; font-size: xx-small;">Gastro World's Grading System</span></span><br>
<ul><span style="color: black; font-family: inherit; font-size: x-small;">
<li><span style="font-size: xx-small;"><span style="color: #351c75;">Anything under 5</span> - I really disliked and will never go back</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">6 </span>- decent restaurant but I likely won't return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">7</span> - decent restaurant and I will likely return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">8</span> - great restaurant that I'd be happy to recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">9</span> - fantastic restaurant that I would love to visit regularly and highly recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">10</span> - absolute perfection!</span></li>
</span></ul>
<span style="font-family: inherit;"><span style="color: black; font-size: x-small;">
</span></span>
<br>
<hr>
<span style="font-family: inherit;">
<span style="color: purple; font-family: inherit;"><b>Is That It? I Want More!</b></span><br>
<br>
<span style="font-family: inherit; font-size: x-small;">Other Gastro World posts similar to this:</span></span><br>
<ul><span style="font-family: inherit; font-size: x-small;"><a href="https://www.blogger.com/blogger.g?blogID=931373018532421200">
</a>
<li><a href="https://www.gastroworld.ca/2015/09/luttner-and-wagner-berlin.html">Luttner and Wagner</a></li>
<li><a href="https://www.gastroworld.ca/2012/09/restaurant-montiel-barcelona.html">Restaurant Montiel</a></li>
</span></ul>
<hr>
</div></div><br><div class="separator" style="clear: both; text-align: center;"><br></div>Gastro Worldhttp://www.blogger.com/profile/12039880183110502096noreply@blogger.comCarrer del Rec Comtal, 17, 08003 Barcelona, Spain41.3900504 2.179849713.079816563821154 -32.9764003 69.700284236178845 37.3360997tag:blogger.com,1999:blog-931373018532421200.post-9795862212941492622023-09-30T01:00:00.000-04:002023-09-30T01:00:00.137-04:00Porzia's (Toronto)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyJnyHIShilcv-EBYKULzel-GZd-5DItOAbzpk7Vrx0IqFxGjzrLYE-SOYuyyaEygqrHjBxeXxOC2ZY_yK0_8JjJ4-bgXQKRzn8TLSLhc6kRmF8vsE4RuzKQ2zTsRl6rIhfGScTizOa2S_icxvlkoOXeVHeuS13Jg-3L4a06_0CFcLliotMO0MlcDwzxqG/s3883/IMG_6841.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2823" data-original-width="3883" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyJnyHIShilcv-EBYKULzel-GZd-5DItOAbzpk7Vrx0IqFxGjzrLYE-SOYuyyaEygqrHjBxeXxOC2ZY_yK0_8JjJ4-bgXQKRzn8TLSLhc6kRmF8vsE4RuzKQ2zTsRl6rIhfGScTizOa2S_icxvlkoOXeVHeuS13Jg-3L4a06_0CFcLliotMO0MlcDwzxqG/s320/IMG_6841.jpeg" width="320" id="id_534a_2754_d2d9_822b" style="width: 320px; height: auto;"></a></div><div><br></div><div><p class="MsoNormal"><span style="font-family: inherit;">When an Italian tells you the best place to buy lasagna is
from Porzia’s, you listen. With my luck, they also happened to be opening a new
restaurant (previously, they operated a takeout joint), a no reservation establishment
that can accommodate about 24 people a seating. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Porzia’s menu changes frequently with a focus on seasonal
ingredients, which allowed me to try one of the sweetest cantaloupes I’ve ever
experienced. If you’ve ever had musk melon, the two slices in the prosciutto
and melon ($18) rivaled the prized melon in sweetness and went wonderfully with
the freshly shaved Parma prosciutto, which was especially delicious when I
sampled a slice covered in olive oil. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9bb9Ptp_sQVKmKjskWzs6DfAgTDct5TVhHx0ltL2WyqQGmHyd9yaKU2UjPSLtqr0AWAzfsOKxcnV2YErSdX7n8hWtxg8HlcZ97yu8h7UKGvoSn7tPr52xZb-Eo_V3VOZFnqrzIfZTCdSBhR7N13t8yWfnFmHcQSvasdJxs76GTqnFvV9lf2h589OyYU4C/s4032/IMG_6838.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9bb9Ptp_sQVKmKjskWzs6DfAgTDct5TVhHx0ltL2WyqQGmHyd9yaKU2UjPSLtqr0AWAzfsOKxcnV2YErSdX7n8hWtxg8HlcZ97yu8h7UKGvoSn7tPr52xZb-Eo_V3VOZFnqrzIfZTCdSBhR7N13t8yWfnFmHcQSvasdJxs76GTqnFvV9lf2h589OyYU4C/s320/IMG_6838.jpeg" width="320" id="id_898c_d12a_4753_7871" style="width: 320px; height: auto;"></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">One dish that’s constant on the menu is their lasagna,
offered in a “classico” or <i>“</i>bolognese”<i> </i>format. Given I like my pasta
saucier, we ordered the <i>lasagne bolognese </i>($26) a hefty brick of pasta
with so many layers of pasta and cheese that sat in a pool of meat sauce and was
covered with finely shaved cheese. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQv2eGLYu0QfODnITlB-LdmbG8Kn4ITIPfiEdUEVzvzyZ3dlYTGEl_3okJEW8rpqwHjv5WRRGG9GWUATnJKB7XIm48PsV3B4hGeyWkiptTrdsD2rnRSBB56TNNqM-ntyWlMxuwaLoBKFahsOWP6iwQ4SfsD5Xq-fiuRRbg996pQJlx0ILnt-TyLFCR8RLk/s4032/IMG_6845.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQv2eGLYu0QfODnITlB-LdmbG8Kn4ITIPfiEdUEVzvzyZ3dlYTGEl_3okJEW8rpqwHjv5WRRGG9GWUATnJKB7XIm48PsV3B4hGeyWkiptTrdsD2rnRSBB56TNNqM-ntyWlMxuwaLoBKFahsOWP6iwQ4SfsD5Xq-fiuRRbg996pQJlx0ILnt-TyLFCR8RLk/s320/IMG_6845.jpeg" width="320" id="id_5cd4_de2_1420_7694" style="width: 320px; height: auto;"></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">The fresh pasta was silky and soft except for the top layer
that’s broiled adding a crispiness to the otherwise soft dish. If you like
pasta, you’ll swoon over this dish. And while it was delicious, it was also heavy
and could use more sauce between the layers.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">What impressed me was the tagliatelle with red shrimp <i>al limone
</i>($29), a lighter pasta that’s nonetheless a flavour bomb. I had to ask for
a spoon to properly enjoy the sauce: a combination of chili peppers, rich olive
oil, and slivers of garlic that ends with a lemon note that’s not overly
acidic. After having bites of lasagna, I found the dish so refreshing and the
tagliatelle chewy but still silky. Porzia’s you need to make this a staple.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_WgykX05zrPt-clhU1igeVHFtT7xayMLLYfcOoEON_mFuf49FwbSDrQiGeqAAX6N7Gys4zD6emaMiVY6D8m_VSI3ac_a_XnKVjHdXqJiwVC18QMM1-H5pmo6t9ocIEqEth2MHJc5Kpzv9HHQiZL1i6DQMpOnxGjjuN-xq7XTKMW79eU-9A72_EjE4NNo/s4032/IMG_6847.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_WgykX05zrPt-clhU1igeVHFtT7xayMLLYfcOoEON_mFuf49FwbSDrQiGeqAAX6N7Gys4zD6emaMiVY6D8m_VSI3ac_a_XnKVjHdXqJiwVC18QMM1-H5pmo6t9ocIEqEth2MHJc5Kpzv9HHQiZL1i6DQMpOnxGjjuN-xq7XTKMW79eU-9A72_EjE4NNo/s320/IMG_6847.jpeg" width="320" id="id_6b03_b491_8f9b_f4f0" style="width: 320px; height: auto;"></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">As a <i>secondi </i>we shared the <i>acqua pazza </i>sea
bass ($38), which consisted of two fair-sized pieces of perfectly poached fish cooked
just to the point of flaking. The broth had a rustic feel to it with chunks of
stewed onion, tomato, and artichokes amongst a host of herbs and white wine. If
you like fish stews or <i>bouillabaisse</i>, this is the dish for you. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7v-3JF2rlwfryiPqIFFlpMm6YeFyn04iWIskoXDsuoZAzI25s3tHpM3s6y9VgTVLuRyNGeStb0D8euMuAhjVI-y15o8sRtohBEzy_eP8E_RKqnBS37EAiQKTg-Bspud6LmCV-8yR9aSSY4qmfkjeG2YFFyi08S6ZCCza4JEyyjrSncj9H_2J3d6JRVrlF/s4015/IMG_6856.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2885" data-original-width="4015" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7v-3JF2rlwfryiPqIFFlpMm6YeFyn04iWIskoXDsuoZAzI25s3tHpM3s6y9VgTVLuRyNGeStb0D8euMuAhjVI-y15o8sRtohBEzy_eP8E_RKqnBS37EAiQKTg-Bspud6LmCV-8yR9aSSY4qmfkjeG2YFFyi08S6ZCCza4JEyyjrSncj9H_2J3d6JRVrlF/s320/IMG_6856.jpeg" width="320" id="id_b357_33d0_2d1e_8e3c" style="width: 320px; height: auto;"></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">I’m so glad my friend let me in on the secret of Porzia’s
and that they opened a restaurant. I have no doubt that as others discover the
place, it will become bustling as their food is simply sublime.</span> <o:p></o:p></p><div><br><div>
<span style="font-family: inherit;">
<span style="color: #351c75;"> <strong> Overall mark - 9 out of 10 </strong></span></span><br>
<span style="font-family: inherit;"><br></span>
<br>
<center>
<div style="border: 2.5px solid black; height: 150px; width: 350px;">
<span><span style="font-family: inherit;"><i><u>How To Find Them</u></i></span></span>
<span><strong><span style="color: #351c75; font-family: inherit;"></span></strong></span>
<br>
<div style="text-align: left;">
<span><span style="font-family: inherit;"><strong style="font-family: inherit; font-weight: bold;"><i style="color: #351c75;"> </i>Location:</strong><span style="font-family: inherit;"><b> </b>Toronto, Canada</span></span></span><br>
<span style="font-family: inherit;"> </span><strong style="font-family: inherit;">Address: </strong><span style="font-family: inherit;">319A Oakwood Avenue</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><strong> Website:</strong> <a href="https://porzias.com/" target="_blank">https://porzias.com/</a></span></div><div style="text-align: left;"><br></div></div>
</center>
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<span style="color: black; font-family: inherit;">Follow me on twitter to chat, be notified about new posts and more - <a href="https://twitter.com/GastroWorldBlog">https://twitter.com/GastroWorldBlog</a></span><br>
<span style="color: black; font-family: inherit; font-size: x-small;"><span style="color: #351c75; font-size: xx-small;">____________________________</span><br>
<span style="color: #351c75; font-size: xx-small;">Gastro World's Grading System</span></span><br>
<ul><span style="color: black; font-family: inherit; font-size: x-small;">
<li><span style="font-size: xx-small;"><span style="color: #351c75;">Anything under 5</span> - I really disliked and will never go back</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">6 </span>- decent restaurant but I likely won't return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">7</span> - decent restaurant and I will likely return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">8</span> - great restaurant that I'd be happy to recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">9</span> - fantastic restaurant that I would love to visit regularly and highly recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">10</span> - absolute perfection!</span></li>
</span></ul>
<span style="font-family: inherit;"><span style="color: black; font-size: x-small;">
</span></span>
<br>
<hr>
<span style="font-family: inherit;">
<span style="color: purple; font-family: inherit;"><b>Is That It? I Want More!</b></span><br>
<br>
<span style="font-family: inherit; font-size: x-small;">Other Gastro World posts similar to this:</span></span><br>
<ul><span style="font-family: inherit; font-size: x-small;"><a href="https://www.blogger.com/blogger.g?blogID=931373018532421200">
</a>
<li><a href="https://www.gastroworld.ca/2019/09/cano-restaurant-toronto.html">Cano</a></li>
<li><a href="https://www.gastroworld.ca/2017/07/la-palma-toronto.html">La Palma</a></li>
</span></ul>
<hr>
</div></div><br><div class="separator" style="clear: both; text-align: center;"><br></div><br></div>Gastro Worldhttp://www.blogger.com/profile/12039880183110502096noreply@blogger.com319 Oakwood Ave, York, ON M6E 2V8, Canada43.6857063 -79.437974715.375472463821154 -114.5942247 71.995940136178845 -44.2817247tag:blogger.com,1999:blog-931373018532421200.post-89668459101185191712023-09-23T01:00:00.001-04:002023-09-23T01:00:00.147-04:00Laylak Lebanese Cuisine (Toronto)<div><span style="font-family: inherit;"><span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz3wIvSxCDfLg2xUIAHjsux2LzYUqoYKIAFLteG7fU3OlR0NPqVPlC9fJmExzi6oFohw-beCUXlh3NZ-nRyqaXh3PulDF9u9txzV93AslLAjiOu83Ve0TqsOGBSOInOPCg__sG6g2HVgbu13bAMhnF9IPoNg_N1JOchZAakiSwnsVVb-Uw2dShozyF0-WG/s4032/IMG_6518.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz3wIvSxCDfLg2xUIAHjsux2LzYUqoYKIAFLteG7fU3OlR0NPqVPlC9fJmExzi6oFohw-beCUXlh3NZ-nRyqaXh3PulDF9u9txzV93AslLAjiOu83Ve0TqsOGBSOInOPCg__sG6g2HVgbu13bAMhnF9IPoNg_N1JOchZAakiSwnsVVb-Uw2dShozyF0-WG/s320/IMG_6518.jpeg" width="240" /></a></div><p class="MsoNormal"></p><p class="MsoNormal"><span style="font-family: inherit;">I’ve been on a health kick during the first half of 2023 in preparation
for a milestone birthday. Exercising five days a week had become essential but watching
the caloric intake was a big change as well. It was time to limit huge decadent
meals … boy am I glad that’s over!</span></p>
<p class="MsoNormal"><span style="font-family: inherit;">It’d be a shame to miss the Toronto Life Insider private
tasting at Laylak Lebanese Restaurant. A special 10-course menu with a welcome cocktail
and wine pairings ($173 inclusive of gratuities and taxes), we were treated to reduced
portions of their favourite dishes so that we could try a bit of everything. That’s
perfect as variety is ideal and their extensive menu has so many great sounding
dishes that it’d be a shame to miss (the post includes their regular menu
prices, which would be for a larger portion than pictured). <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhul5swTqoq9bS4QFYYWVWXnKQnX1DGk-za9BwPYja9V2o9fgpbIuO5DOIJ15irt93OOKbvXayZkyk9Dku-B00tgarMl2MJ_WHeS3jyqAcNn_vZdIZ-KRvYT36kBCicDM8D_ymwI52WXMZafHJt9TVNn7PDv7nHJcC0MaOxpozhJNOyKeuC8hrpz0vrndet/s4032/IMG_6519.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhul5swTqoq9bS4QFYYWVWXnKQnX1DGk-za9BwPYja9V2o9fgpbIuO5DOIJ15irt93OOKbvXayZkyk9Dku-B00tgarMl2MJ_WHeS3jyqAcNn_vZdIZ-KRvYT36kBCicDM8D_ymwI52WXMZafHJt9TVNn7PDv7nHJcC0MaOxpozhJNOyKeuC8hrpz0vrndet/s320/IMG_6519.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Maybe my stomach has shrunk, but I just wasn’t ready for SO
much food! Starting with four generous portions of dips ($17 each or $22 for a
trio) served with hot-from-the-oven puffy soft pitas:<o:p></o:p></span></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li><span style="font-family: inherit;">The nutty <i>mohamarah</i> was the most unique made with
smoky roasted red pepper and walnut. </span></li><li><span style="font-family: inherit;">Laylak’s hummus was thick and rich, perhaps a bit too thick
as I would have like it thinned out with a bit of oil.</span></li><li><span style="font-family: inherit;">While <i>labneh </i>can sometimes be overly yoghurt like, I
loved how they added some garlicky <i>toum </i>into it to create a savourer
version of the sauce.</span></li><li><span style="font-family: inherit;">Of the four, the <i>baba ghanoug</i> was still my favourite
containing enough <i>tahini </i>for flavour and richness without overpowering
the roasted eggplant. </span></li></ul><p></p>
<p class="MsoNormal"><span style="font-family: inherit;">Normally, I find whole wedge salads to be a pain as you need
to cut through the lettuce and the dressing saturated some bites but is non-existent
in others. At Laylak, the refreshing apple cider vinaigrette in the <i>fattoush</i>
salad ($22) coated the grilled baby romaine evenly and I loved how they ripped mint
and tucked it into the layers to give an interesting pop to certain bites. Who
would have thought I’d learn to love salads? <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_uXL9Q0hx8XmrmwHkfKjKbVBIPTXmms8MoNzoQPK5ykjwSSJJQnQP2Zmc2gj5O1ahDc7zTLSC7MHwg8SjV1RID-vUlGSVcj5-O0sri3aLA6q8yERUi5JFusNPOQR47Dhzk3rcrzFcNnB-M9dBgeNJLXUJGut3NJQsJ7FsfrZzwVyqHT0W7QlfyzolcoAD/s4032/IMG_6522.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_uXL9Q0hx8XmrmwHkfKjKbVBIPTXmms8MoNzoQPK5ykjwSSJJQnQP2Zmc2gj5O1ahDc7zTLSC7MHwg8SjV1RID-vUlGSVcj5-O0sri3aLA6q8yERUi5JFusNPOQR47Dhzk3rcrzFcNnB-M9dBgeNJLXUJGut3NJQsJ7FsfrZzwVyqHT0W7QlfyzolcoAD/s320/IMG_6522.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Since the dried sausage used in the <i>sajuk pâté</i> ($22) is
so flavourful, the pot of spread was too much when a couple of bites would do.
The spiciness of the <i>sajuk </i>was rich and evident, while the normally dry
sausage was blended so it became very smooth. If anything, the dish could use
some pickled vegetables to help counteract the heaviness of the paste. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMaq7BW5xDbgQAyplZfby1IPeCxEfaFI8mKiBTdervwvpGy7ZDkqA0XtJ5ClIrbqLvRtsLP1Hz_UiRLmokTIaZCh6SBt6RQLXVy-ojEzdVAzxB1yITGFU6YXauUaekrH-SRA79Hw5oNCGKTxpcS6FsjB0UHAYeQDoI0jHRMaI1fSnhkCGqp5Fg8iDV9Chb/s4032/IMG_6523.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMaq7BW5xDbgQAyplZfby1IPeCxEfaFI8mKiBTdervwvpGy7ZDkqA0XtJ5ClIrbqLvRtsLP1Hz_UiRLmokTIaZCh6SBt6RQLXVy-ojEzdVAzxB1yITGFU6YXauUaekrH-SRA79Hw5oNCGKTxpcS6FsjB0UHAYeQDoI0jHRMaI1fSnhkCGqp5Fg8iDV9Chb/s320/IMG_6523.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">As a pet owner, the <i>kibbeh nayah</i> ($26) reminded me of
the canned food I feed my cat. The smooth and semi-crumbly texture of the raw lamb
also didn’t help. I enjoyed the bites where I could spread it on the airy rice
cracker and top it with a crisp radish, but once those crispy elements were finished,
I just had to stop. Still, if you can get past the texture, the flavours of the
<i>nayah </i>was tasty. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX2R_cRDQLw5_QvsMiRgeg1Q7f2BhVFO_63kpZ2RHjE0RsgyKDVFHSkjf2FtYimBLYSPaRMB8GG7iY-Y9zxAcDnsKs3rmXAd0aJDftpdDLoEd__uxNSIWn3N6BCjtzO-l9vLB-hiQhh25Nxns_dZOEGBuk6tz1dUPpOahfMUBdtfG5oBukUz0ivrb2GKvq/s4032/IMG_6524.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX2R_cRDQLw5_QvsMiRgeg1Q7f2BhVFO_63kpZ2RHjE0RsgyKDVFHSkjf2FtYimBLYSPaRMB8GG7iY-Y9zxAcDnsKs3rmXAd0aJDftpdDLoEd__uxNSIWn3N6BCjtzO-l9vLB-hiQhh25Nxns_dZOEGBuk6tz1dUPpOahfMUBdtfG5oBukUz0ivrb2GKvq/s320/IMG_6524.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Give me the traditional fried <i>kibbeh</i> ($22) any day. Laylak’s
was so good - moist, perfectly seasoned, had a great crispy crust, and an airy
centre. The bulger to meat ratio was nicely balanced and the sauce a great
pairing. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR0obA0kv3Tyy4vSI1T0I0x0vmPSECbWJTGi2gHzCbmArJAjl7ZMn6cy52WefPr-LTi9nFT2AATqovwlnSFN9opKQfJtfXZ1mEnGWn8VM9pF_G52uclZEJt14ZUqodNQn98wehOY57WwuXkDVkSVgIX0a_-FWF1zKFsRS1k-2d39Cff49UxSnFzypj6xIm/s4032/IMG_6525.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR0obA0kv3Tyy4vSI1T0I0x0vmPSECbWJTGi2gHzCbmArJAjl7ZMn6cy52WefPr-LTi9nFT2AATqovwlnSFN9opKQfJtfXZ1mEnGWn8VM9pF_G52uclZEJt14ZUqodNQn98wehOY57WwuXkDVkSVgIX0a_-FWF1zKFsRS1k-2d39Cff49UxSnFzypj6xIm/s320/IMG_6525.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">The <i>halloumi</i> ($26) seemed promising, the grilled
cheese combined with watermelon and herbs was a great idea. Indeed, the sweet
and salty flavours meshed well with the fresh elements, but the actual <i>halloumi
</i>had cooled down too much becoming dry and chewy. This is a dish that needs
to be served fresh and not to a crowd. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcAgO-2ibCx6iNQU-L0RMaGGKoxJnYbgIYjUxH6iVQ6vUAgx5KD7AldE7LWNJ8dIpg9kznYzct8Jn5PQyFVciVZFCSTXHdl-GykxNY359axGgqvyMiVxZRTihAN8P4l_soFJGcRoPypfDaVRlUF7gsLzR5C9PlsMMLRXJ1Jjm8XCUJ-w41ZRs5yDlo9bqJ/s4032/IMG_6526.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcAgO-2ibCx6iNQU-L0RMaGGKoxJnYbgIYjUxH6iVQ6vUAgx5KD7AldE7LWNJ8dIpg9kznYzct8Jn5PQyFVciVZFCSTXHdl-GykxNY359axGgqvyMiVxZRTihAN8P4l_soFJGcRoPypfDaVRlUF7gsLzR5C9PlsMMLRXJ1Jjm8XCUJ-w41ZRs5yDlo9bqJ/s320/IMG_6526.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Surprisingly, the chicken ($32) was my favourite of the two meat-based
mains. The fowl was tender and while it wasn’t overly flavourful by itself, the
accompanying <i>harissa</i> sauce packed a spicy punch. Sadly, the tenderloin ($37)
was just dry and tasteless almost as if it had been <i>sous vide </i>and finished
in the oven, so the moisture just infused in the meat evaporated. Like the
chicken, the protein wasn’t seasoned enough so the dish relied heavily on the <i>chimichurri,
</i>which incorporated too much vinegar making it pungent and harsh. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnry9gVowRunsxNXDJQ8_DqAv7NLb_0vTUVWOKcLTZgnvo14wt7t3SYvtthv_yjIkkXUlXqQCOV9SNLjlcSF28EYu6SX_leFskUI_nhXRNMvcr8Mmw4eZRS1EW9nzLlz0Z57AkYj0WHJPUUASarZQ3sdZjHDsfNUPjtd57R9tEgBVcGCVC6EoPz1NhkjQW/s4032/IMG_6527.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnry9gVowRunsxNXDJQ8_DqAv7NLb_0vTUVWOKcLTZgnvo14wt7t3SYvtthv_yjIkkXUlXqQCOV9SNLjlcSF28EYu6SX_leFskUI_nhXRNMvcr8Mmw4eZRS1EW9nzLlz0Z57AkYj0WHJPUUASarZQ3sdZjHDsfNUPjtd57R9tEgBVcGCVC6EoPz1NhkjQW/s320/IMG_6527.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidoiJPoh3KJ2XXXz3355g9GDmNdQfRyHqZb6ERsr6gBv7ObfaQ16tb2OCf-xvoOZGg2GCg03Y65burU6gBW5sG-u4djcplcrHJcDJtJVBopNQ3jIliQLxCG_OvMoH8wlUHyjOWe7Ts4tRrzQQW6znv2L9F8vgCipeEqfn6_qObzQfX2aRNE3y07kkK6c8J/s4032/IMG_6531.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidoiJPoh3KJ2XXXz3355g9GDmNdQfRyHqZb6ERsr6gBv7ObfaQ16tb2OCf-xvoOZGg2GCg03Y65burU6gBW5sG-u4djcplcrHJcDJtJVBopNQ3jIliQLxCG_OvMoH8wlUHyjOWe7Ts4tRrzQQW6znv2L9F8vgCipeEqfn6_qObzQfX2aRNE3y07kkK6c8J/s320/IMG_6531.jpeg" width="320" /></a></div>
<p class="MsoNormal"><span style="font-family: inherit;">After so much food our table was stuffed to the brim. Hence,
you’d think the last savoury dish would get little fanfare. Yet, of all the mains
the sea bass ($62) was our favourite – wonderfully flaky with a slightly
crisped skin. Adorned with a lot of herbs and fennel it was a refreshing
finish. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1kfswpJqqG46eclSv9ByN4J0ahtXMNFrX42SSPRAaxa_s9zY7sIBjujYdlRyGLQQ5VAFP1RFTwHL063L0z0c3_p2JINgBTAOJH7Xu9DmYz2r_6_PwUmGfdxqrpg4PtGiP4GpsLJ15iaJZCMEHZXjV3uMkp6Y77JAp6mkOy2Rq4dcPbJuTDBOHR7C0LiZG/s4032/IMG_6528.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1kfswpJqqG46eclSv9ByN4J0ahtXMNFrX42SSPRAaxa_s9zY7sIBjujYdlRyGLQQ5VAFP1RFTwHL063L0z0c3_p2JINgBTAOJH7Xu9DmYz2r_6_PwUmGfdxqrpg4PtGiP4GpsLJ15iaJZCMEHZXjV3uMkp6Y77JAp6mkOy2Rq4dcPbJuTDBOHR7C0LiZG/s320/IMG_6528.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">Somehow, I also finished the date cake, a lovely dessert
that’s like a denser sticky toffee pudding topped with salted caramel sauce and
ice cream. Yes, it’s a sinfully good as it sounds. This would go so nicely with
a cup of mint tea. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjBdcdpKeu4elBZWsFABU5pIHPt4TrcLOk3LOZxogNhClR4Sp_OSv0GueuJIkH5wQwF4OwkUKyZXKhUNiJzF_bAlvis7PmUS1wZolnGHy_Mo98kDClcZ6a8hkyXwYnNZjthM_mFoP96mRVECz-JUjzFfCPQouo0N2JNaqrPW29MoWlhID4gjPQz9cM8hG1/s4032/IMG_6529.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjBdcdpKeu4elBZWsFABU5pIHPt4TrcLOk3LOZxogNhClR4Sp_OSv0GueuJIkH5wQwF4OwkUKyZXKhUNiJzF_bAlvis7PmUS1wZolnGHy_Mo98kDClcZ6a8hkyXwYnNZjthM_mFoP96mRVECz-JUjzFfCPQouo0N2JNaqrPW29MoWlhID4gjPQz9cM8hG1/s320/IMG_6529.jpeg" width="320" /></a></div><p class="MsoNormal"></p>
<p class="MsoNormal"><span style="font-family: inherit;">While Laylak’s service was superb and the dining room beautiful,
my only qualm with the long meal was the obtrusive base of their tables. The
table leg is so wide that it takes up a lot of room making it difficult to get
comfortable, especially if you want to cross your legs. Pretty to look at, but
hardly hospitable. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Yet, hospitality is what Laylak wants to resonate with their
customers. Chef Hazem Al Hamwi started the meal by inviting us to the
restaurant but wanting us to feel like we’re dining at a home… a very ornate
and opulent home no doubt. Consequently, I did feel the care Chef Hazem had put
into curating the menu and the sommelier’s careful selection of wine that while
young, when given a chance to breathe, did go well with the dishes. Welcome
back extravagant delicious meals, it feels great to be home.</span></p></span></span></div><span style="font-family: inherit;"><span style="color: #351c75;"><strong>Overall mark - 7 out of 10</strong></span></span><br /><div><span style="font-family: inherit;"><span style="color: #351c75;"><i style="color: black;"><br /></i></span></span></div>
<blockquote class="tr_bq">
<span style="font-family: inherit;"><span style="color: #351c75; font-family: inherit;"> <b>Want to become a Toronto Life Member?</b></span></span>
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Just use discount code <b><span style="color: #351c75;"> GASTROWORLD</span> </b>at the <a href="https://members.torontolife.com/" target="_blank">Toronto Life Member checkout</a> and the discount will be automatically applied.</span></span><span style="font-family: inherit;"><span style="font-family: inherit;">
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<br />
<center>
<div style="border: 2.5px solid black; height: 125px; width: 350px;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: inherit;"><i><u>How To Find Them</u></i></span></span>
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><strong><span style="color: #351c75; font-family: inherit;"></span></strong></span>
<br />
<div style="text-align: left;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: inherit;"><strong style="font-family: inherit; font-weight: bold;"><i style="color: #351c75;"> </i>Location:</strong><span style="font-family: inherit;"><b> </b>Toronto, Canada</span></span></span><br />
<span style="font-family: inherit;"> </span><strong style="font-family: inherit;">Address: </strong><span style="font-family: inherit;">25 Toronto Street</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><strong> Website:</strong> <a href="https://laylak.ca/" target="_blank">https://laylak.ca/</a></span></div>
</div>
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<span style="color: black; font-family: inherit; font-size: x-small;"><span style="color: #351c75; font-size: xx-small;">____________________________</span><br />
<span style="color: #351c75; font-size: xx-small;">Gastro World's Grading System</span></span><br />
<ul><span style="color: black; font-family: inherit; font-size: x-small;">
<li><span style="font-size: xx-small;"><span style="color: #351c75;">Anything under 5</span> - I really disliked and will never go back</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">6 </span>- decent restaurant but I likely won't return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">7</span> - decent restaurant and I will likely return</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">8</span> - great restaurant that I'd be happy to recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">9</span> - fantastic restaurant that I would love to visit regularly and highly recommend</span></li>
<li><span style="font-size: xx-small;"><span style="color: #351c75;">10</span> - absolute perfection!</span></li>
</span></ul>
<span style="font-family: inherit;"><span style="color: black; font-size: x-small;">
</span></span>
<br />
<hr />
<span style="font-family: inherit;">
<span style="color: purple; font-family: inherit;"><b>Is That It? I Want More!</b></span><br />
<br />
<span style="font-family: inherit; font-size: x-small;">Other Gastro World posts similar to this:</span></span><br />
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</a>
<li><a href="https://www.gastroworld.ca/2022/11/amal-for-lunch-toronto.html">Amal</a></li>
<li><a href="https://www.gastroworld.ca/2016/04/byblos-toronto.html">Byblos</a></li>
</span></ul>
<hr />
<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Gastro Worldhttp://www.blogger.com/profile/12039880183110502096noreply@blogger.com25 Toronto St, Toronto, ON M5C 2R1, Canada43.6506906 -79.376181315.340456763821152 -114.5324313 71.960924436178843 -44.2199313