Showing posts with label Bacon. Show all posts
Showing posts with label Bacon. Show all posts

Prime Seafood Palace (Toronto)


Canadian celebrity chef Matty Matheson’s larger-than-life attitude is infectious. While watching his cooking program, It’s Suppertime!, I can sense his love and respect for food and developed a belief that I could create his comforting spreads at home. Of course, like many viewers, laziness settled in and that’s when I decided to eat at his restaurant instead.

His latest venture is Prime Seafood Palace, a restaurant that’s unlike his other establishments such as Parts and Labour or Makers Pizza. Firstly, no expense was spared to create a beautiful Zen-like dining room that’s completely encapsulated in blond wood. I almost expected someone to roll out yoga mats if it weren’t for the vintage rock playing in the background. Both elements are bold and unexpected for a steak and seafood restaurant, sort of fitting for a chef who doesn’t blend in with the rest.

Thick pieces of blue fin tuna, kampachi, and king salmon are showcased in the Sicilian crudo ($45 for a small), cut to a sashimi-like thickness. There is no shortage of olive oil used in the crudo, the fish swimming in a plate of it. Yet, despite all the herbs, dish lacked flavour; if only they reduced the oil and added a sprinkle of salt instead.

Cheese and seafood aren’t a popular combination. Despite that, the delicate thinly sliced grilled Humboldt squid ($34) went remarkably well with creamy Stracciatella cheese. Maitake mushrooms, being a lighter fungus, didn’t detract from the squid and dairy’s natural flavours, the combination so tasty heaped onto a piece of well-toasted sourdough. Of all the starters, this was my favourite.

The Palace bacon ($18 for 3 pieces, extra $6 to add the fourth) was also delightful, a char sui flavoured pork belly that’s sticky and sweet. The fat was well-rendered, so the pork belly simply melted in my mouth. Delicious on its own (not overly salty), it could be equally tasty sandwiched in in a soft bao bun.

In hindsight, I should have put a piece of bacon into the molasses bread. For $21, the bread service was rather disappointing. Sure, the molasses bread was fragrant and unique - it was like having gingerbread in a bun form - but the accompaniments were lacklustre… the butter needed salt, the mustard pickles run-of-the-mill, and the kippered mussels weren’t the freshest tasting. If it weren’t for our waitress’ long story about how this was Matheson’s grandmother’s recipe and filled with East Coast charm, we would have skipped the bread service all together.

Perhaps I should have relied on my own instincts as I found her recommendations to be a let down. While the cote de boeuf ($275) was a beautiful cut of beef and cooked well, it was just so bland. Strangely, some Google reviews claim dishes are too salty, I wonder if the kitchen is overcompensating and has simply started under seasoning everything.

At least our waitress warned us that the cote de boeuf was neutral and suggested an order of sauce. The grilled onion chimichurri ($8) seemed like a logical choice but was too fussy - the mustard or wasabi added gave it a bitter after taste and detracted from the beef. Give me a simple chimichurri any day; or better yet, just some salt and pepper on the steak.

At least their sides were good. The Palace potatoes ($21) a potato gratin cut into cubes and deep-fried creating the most awesome hash brown. The carrot tart ($21) was also great and could even work as a starter. Layered on a crispy buttery crust was Grey Owl cheese (think a much creamier and richer goat cheese) and perfectly roasted carrots that were soft but still incorporate a bit of texture. If Prime Seafood Place ever opens for lunch, pairing the carrot tart with a salad would make a great lunch main.

The Yorkshire pudding ($13) comes as a solo pudding that’s the size of a bread plate. Oh, so fluffy and light, I wish we had some gravy to pour onto it as the cote de boeuf’s juices couldn’t do the pastry justice.

Prime Seafood Palace’s dessert menu is a short affair – chocolate cake, key lime pie, or ice cream. Having only tried key lime pie ($14) on a handful of occasions and never being impressed, Prime’s version was fantastic with a crispy buttery crust, creamy custardy key lime filling, and covered with meringue that’s toasted just prior to serving so there’s a warmth to the fluffy sweet topping. If key lime pie was always this good, I’d order it more often.

Our dinner at Prime Seafood Palace was satisfactory, but hardly the masterpiece that some people tout. We were treated to delicious sides and a couple tasty starters, but the lacklustre main was disappointing. If anything, the food was merely decent and what enhanced the experience was the beautiful dining room, attentive service, and personable sommelier. Maybe it’s just Matheson’s reputation, you can’t help but want to love the restaurant, because you like the person.

Overall mark - 7 out of 10


How To Find Them
 Location: Toronto, Canada
 Address: 944 Queen Street West


Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
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Gastro World's Grading System

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


Is That It? I Want More!

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Succotash (Washington)


Washington may lie in the north east corner of the United States, but that doesn’t mean you can’t get soulful Southern food in DC. As you walk into Succotash, it doesn’t feel like you’re in the South. Open and airy, the building was home to a former bank and the ornate details still shine through. Perhaps the second floor balcony, ringed in a wrought iron divider, pays a bit of homage to New Orleans. If it weren’t so fancy, I’d almost expect people to pelt me with plastic beads

Then you take a bite of their smoked chicken wings ($11) and you’re hit with the flavours. Arriving fairly dark, due to the spice rub, it looks almost burnt but isn’t. The chicken is tender and there’s a nice crispy skin despite seemingly being roasted. Yet, it’s the flavours that impress the most. As Colonel Sanders says, it’s finger licking good.


Succotash also offers some interesting nibbles like the deviled eggs, ordered by the piece ($1.50). The snack starts off like any deviled egg, with creamy yolk piped into egg white. But, they you’re met with a refreshing green tomato relish in the cup between the two. Whose genius idea was that?


The hush puppies ($6) are a bit denser than I expected. But, the batter was flavoured nicely and more of the green tomato relish arrives on the side, making a great condiment for the warm savoury bites.


You may want to consider sharing the chicken and waffles ($23), which arrives four pieces to an order. While the portion size is certainly impressive, the dish itself contained good and bad elements: The chicken had a lovely crispy coating and was fairly moist, but the thigh pieces were over floured leaving soggy parts and the batter could use more flavour. Luckily, we thought to ask for hot sauce.


The dish’s condiments were also a hit or miss. While the pickled okra, something I didn’t think I’d like, turned out surprisingly delicious, the waffles were too dense and mushy. I also could have done without the sprinkling of aged manchego over the chicken, it really detracted from the bourbon infused maple syrup.

Nothing quite shouts out being in the south than a side order of bacon mac ‘n’ cheese ($10). Succotash’s version is bang on in terms of flavours and the pasta isn’t overcooked. Sure, the side is decadent, but it’s not overly oily so doesn’t leave you too glutinous feeling.



You really can find a diverse mix of cuisine in the nation’s capital. At Succotash, you get a great taste of Southern food. 

Overall mark - 8 out of 10


How To Find Them
 Location: Washington, USA
 Address: 915 F St NW

Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System

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


Is That It? I Want More!

Other Gastro World posts similar to this:


Succotash Menu, Reviews, Photos, Location and Info - Zomato

Raku (Toronto)


Right after my first bite of Raku’s udon noodles, I knew I would be back within a month. It didn’t matter that summer was approaching or that the appetizers were merely satisfactory, that bowl of hot comforting broth and silky chewy noodles was something special.

For my first visit, I kept it simple with the nameko ($16) where it arrives with a clear refreshing broth that’s still richly flavoured so it’s like you’re sipping on consommé. The bits of delicate Nagasaki nameko mushrooms were perfectly paired with the soup and I finished it to the last drop.


Adding on a poached egg ($2), it arrives on the side to keep it from cooking more but also means it’s absolutely cold. I threw it back into the hot soup to attempt to warm it up a bit, but at least it was done quite nicely where the insides were solid but still has a bit of runniness to it.


But, it’s the noodles… oh that udon … that makes me realize I should have added an extra serving to the bowl ($3). While most udon is cylindrical, these are oval. Maybe it’s something to do with this slightly flattened shape, but it has such a lovely silky texture while still incorporating a chewiness that’s retained to the last bite.


The broth is also amazing and what makes Raku different is that with so many options, the soup actually varies as well. Having a sip of my friend’s bowl, the niku ($20) is salty and beefy complementing the short ribs and tripe. It’s one you’ll like if you enjoy Shanghai braised beef noodles.

On a follow-up visit, I went completely in the other direction with the kani ankake ($26) where the broth is made of a thickened egg drop soup with pieces of crab strewn throughout. It’s a bowl for those who are sensitive to salt as I found it much blander than the other soups. I was really hoping for something savoury but all the toppings – spinach, scallions, and even the crab – were also rather tepidly flavoured.


Maybe it was the mochi ($4) I added to the bowl… it just sounded so intriguing that I had to try it! The two large rectangles of rice cake were soft and sticky, but really doesn’t go with this soup. I can see it working really well with the tan tan noodles: topping one of the cubes with my friend’s spicy miso pork really helped to give it a much needed saltiness.


Raku also offers a great selection of appetizers to tide you over as the noodles arrive. Of course, there’s the traditional gyozas ($8). The wrapper is nice and thin and arrives with a lovely crust. However, both the vegetable and pork ones are too delicate for my liking. The vegetable filling is made from micro finely shredded vegetables that would be better if they incorporated some meaty mushrooms. Meanwhile, the pork was forgettable and needed something (chives or scallions) to give it pizzazz.


Truthfully, it could be the ordering of the apps, since after having a piece of the chewy smoked atsugiri bacon ($8) anything could taste bland. While at first I thought it was strange to eat… literally, it’s thick slivers of well roasted slightly sweet bacon. Washing it down with a sip of Sapporo I understand the appeal – it goes remarkably well with the bubbly cold bitterness of beer.


For something lighter, their chicken tatsuta-age ($8) is very lightly battered, a bit crispy, but mostly juicy and tender. Or opt for cubes of agedashi tofu ($7), which are so light and pillowy that it almost feels like having a savoury marshmallow. It could use a bit more textual contrast as the generous layer of bonito flakes are also quite soft. At least it’s well flavoured sitting in plenty of sweet soy and garnished with scallions.


The yaki nasu ($8) is such an interesting starter: a thick slice of eggplant with a raw quail egg on top. Slice into the soft vegetable to allow the egg to meld into the hot eggplant and and spicy miso pork in the centre. This appetizer was not what I expected from deep fried eggplant, but delicious and really grew on me with each bite.


Raku continues to intrigue and delight with each visit. With their extensive menu, I feel like there’s still so many things to try. Will I ever get to the don buri or cold udon?! Those will be a hard, as their bowls of steaming chewy noodles are just way too delicious to pass up. 

Overall mark - 9 out of 10


How To Find Them
 Location: Toronto, Canada
 Address: 456 Queen Street West
 Website: http://rakunyc.com/

Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System

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


Is That It? I Want More!

Other Gastro World posts similar to this:



Scaddabush Scarborough (Toronto)


Scaddabush brings together fresh cooking with the benefits of being a chain: their ample dining rooms makes securing a reservation easy and with their huge Nonna’s table can accommodate large groups. Yet, the restaurant relies on their chefs to make most ingredients in-house and employees are considered artisans, encouraged to add their personal mark (as shown by the symbol on the platter above). 

Indeed, nothing will be fresher than the house-made mozzarella. Only served between 5pm – 11pm, each dish is hand-stretched to order using cheese secured from a local Mississauga dairy. If you’re interested in watching your dish being made, you can ask to be brought over to the mozzarella bar where the chef submerges the cheese in extremely hot water so that it’s pliable, stretches it just enough for elasticity, and forms it into a delicious sphere. 


The naked ($12.98) is for the purist, simply adorned with a splash of olive oil and San Marzano tomato jam and sea salt on the side. Unlike burrata it’s not overly soft; instead, the cheese has a springy bite. With a sprinkle of salt, it worked well to enhance the rich creamy flavour of the mozzarella.


If you prefer the cheese melted, the bomba burrata ($15.93) takes the mozzarella and adds cream to make it softer. Served in a hot cast iron pan, the cheese remains gooey in the spicy roasted tomato ragu that’s studded with plenty of double-smoked bacon, basil and chili flakes.


I found the bacon’s strong flavour took away from the milder cheese. But, the sauce is fantastic and you’ll definitely want to sop it up with the focaccia crostini. I love the spiciness of the ragu and even added it to some of the other dishes that evening.

Italians make amazing polenta – especially when it’s deep fried. Even though the sauce was delicious, it should be served on the side as it renders half of the crispy tots ($8.97) soggy. However, if you eat them quickly, the polenta with dollops of mascarpone, drizzles of parmesan aioli and shaved Grana Padano is delicious. Try some of the sauce on the naked mozzarella, they go well.


Scaddabush may be serving the ultimate hangover pizza: the smoked bacon and egg ($15.96), a thin well toasted crust smothered with toppings including mushrooms, caramelized onions, mozzarella and huge chunks of not overly salty double smoked bacon. It arrives with a fried egg that you’re encouraged to smear onto the pizza while still hot. Just be mindful of the spice - this is a spicy pizza with the chili oil and ample chopped bird’s eye chilies.


A dish that Chef Steve Silvestro perfected is the Sunday sauce (a marinara amped with pancetta and spices) and the braised meatballs – dishes he would cook with his Nonna. All that practice is now showcased in the restaurant’s ½ lb meatballs made with ground angus chuck, ricotta, parsley, garlic, black pepper and porcini.

They’re available by itself as an appetizer ($12.98 in classic style of $13.58 stuffed with cheese) or as a family-style sharing plate with spaghetti ($17.97 for the classic of $32.35 stuffed). Despite being such a huge hunk of beef, the meatballs are surprisingly light and moist thanks to the ricotta. The house-made spaghetti is thick and chewy, almost like a thinner bigoli, and goes well with the Sunday sauce. I’d only make one change: the dish could have had less garlic chips given they’re so strong.

Trust me, their desserts should be shared. Half a dozen sweet airy zeppole ($6.50) arrive in the order, piping hot and dusted with citrus sugar. The warmed chocolate hazelnut sauce is great for pouring into the spongy fried dough after the first bite. If you’re a fan of beignets you’ll love these!


The tiramisu ($8.25) is rich with the mascarpone cream. Just swivel the jar around as you share to ensure everyone gets a taste of the espresso and marsala soaked lady fingers. I would have liked more of the cookies to help balance the sweet thick cream.


Scaddabush is inspired by Italian passion and generosity. So, they believe in giving back and patrons help by purchasing their charity bread (ranging from $4.25 - $5.25 depending of flavour). Each restaurant selects a local charity to donate the proceeds of the bread to - for the Scarborough location it’s the Bluffs Food Bank, an organization that helps provide 350 families with groceries weekly.

I like the fact that each restaurant’s anniversary is celebrated by giving donating the charity bread proceeds. Since the first restaurant launched in 2013, Scaddabush has donated $60,000 to Sick Kids and Mississauga Food Bank collectively. This fall, Starlight Children’s Foundation will receive their cheque when the Richmond Hill location turns one. What a great initiative and the perfect way for me to consume more carbs, guilt free. 

Overall mark - 7 out of 10
Disclaimer: The above meal was complimentary. Rest assured, as noted in my mission statement, I will always provide an honest opinion.


How To Find Them
 Location: Toronto, Canada
 Address: 572 Progress Avenue

Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System

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


Is That It? I Want More!

Other Gastro World posts similar to this:


Scaddabush Menu, Reviews, Photos, Location and Info - Zomato


CLOSED: Rashers (Toronto)



It’s no shock that Torontonians like bacon … after all, when your city’s nicknamed “Hogtown” its constituents will know a thing or two about pork. Wife and husband duo, Julie and Richard, is fulfilling Toronto’s love for the ingredient with a new Rasher’s location in Ossington.

The restaurant first started when Richard discovered Toronto lacked the beloved bacon sandwiches he ate with gusto in the UK. Sure, there were restaurants that offered peameal versions or others topped with the typical strip bacon, but none offered the British style he craved.  With the ingredient not being produced in the city, the duo eventually convinced Perth Pork Products, a farm near Stratford, to produce the cut for Rashers.

The British bacon is best showcased in the Bacon Butty ($8), a simple sandwich combining the meat on toasted white bread and brown sauce. Thank you Rashers for introducing Toronto to this cut, my favourite of the night! The British bacon combines the meatiness of peameal with some of the belly fat on the strip to add flavour and moisture. The house-made brown sauce is like HP, a combination of 24 different ingredients to give the dish a vinegary Worcestershire kick. Surprisingly, even with the sheer amount of meat, the sandwich doesn’t feel heavy.


Nursing a hangover? The Hogtown ($8) with fried egg (an extra $1) would be perfect for calming any queasiness. Plenty of sliced peameal, a slightly runny fried egg and a soft bun makes for a hearty sandwich. I only wish there was less of the ale mustard – although it’s nice and grainy, I found the sheer amount starting to cover the meat.


If you like your bacon crispy, the Bacon Caesar ($9) crams in ample strips of the smoky variety topped with crisp garlicky romaine laced with parmesan. The ciabatta bun could be replaced with something thinner, but the hard bread could be a nod to croutons.


The Bacon Burger ($11) is definitely for meat lovers: starting with a thick ground beef patty stuffed with diced bacon and then more strips on top! As a warning, the patty is thoroughly cooked so the burger is rather dense - not crumbling and moist if that’s what you prefer.


A great combination is the Brie & Bacon ($10), the crispy strips covered with sweet caramelized onions, gooey melted brie and a creamy garlic aioli. The sandwich is delicious and decadent; what a flavourful concoction despite the plain looking exterior.


Grab the Apple and Maple Grilled Cheese ($9.50) if you’re in the mood for something sweet and savoury. It’s still a fairly savoury sandwich from the salty bacon, melted cheddar cheese and buttery bread. But, the apple chutney mixed with cinnamon gives it a sweet spike … reminding me a cheddar cheese apple pie. Yum!


Don’t even think of ordering a salad - Rasher’s only sides are hand cut wedges ($4) or curly fries ($4). With a choice of seasoning (roasted garlic or smoked paprika), they are hot, crispy and satisfying.


Rasher’s menu boldly encourages substitutions – for me I’d change the meat in any of the sandwiches with the British bacon, what an amazing cut. And maybe if you’re feeling especially adventurous, how about one that combines all three?

Overall mark - 7 out of 10
Disclaimer: The above meal was complimentary. Rest assured, as noted in my mission statement, I will always provide an honest opinion.


How To Find Them
 Location: Toronto, Canada
 Address: 182 Ossington Avenue

Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System

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


Is That It? I Want More!

Other Gastro World posts similar to this: