Showing posts with label Southern cooking. Show all posts
Showing posts with label Southern cooking. Show all posts

Adamson Barbecue (Toronto)


As the age old saying goes, “Things are bigger in Texas”. When it comes to Adamson Barbecue, this isn’t necessarily true… their parking lot only holds 16 vehicles, they prepare enough product for the day (often running out before closing), and the meat on the lunch plates is satisfying but definitely not American sized portions.

For groups of four or more, ordering sides by the container and meats by the pound are their suggested value option. Visiting with only two people, we decided to each get a lunch plate, which allows you to choose from one ($15), two ($20), or three ($25) meats, all arriving with two sides.


Two pieces of lean brisket and baby back ribs are freshly cut and placed on my tray. Is that it? It’ll be gone like that, there’s no way I can share! I thought.  One bite into the succulent smoked rib, as it melted into my mouth, had me wondering if it’d be inappropriate to suck every ounce of sauce and meat off the bone in a public forum. That baby back rib was the best I’ve ever had, which made it SO difficult to share the other.


Even their brisket impressed, although eat it first and quickly. The initial bites of the tender cut were surprisingly moist for what can sometimes be dry and crumbly. Liberal amounts of dry rub melded into the beef so that it forms a beautiful smoke ring and creates a flavourful brisket – sauce be damned. But, once left for 10 minutes and starts getting cold, the meat becomes noticeably drier so that some of the thin tangy sweet barbeque sauce is required.


If you don’t mind the cholesterol, ask for the fattier cut of brisket instead. Having portions of my husband’s, this definitely stayed succulent to the end. While there are some blubbery areas, the fat is soft and simply breaks apart to combine with the beef.


The slice of white bread, mild thinly shaved white onions, and crispy dill pickles went perfectly with the pulled pork allowing us to make our own sandwich. Of all the meats, it arrives in the largest portion, a good baseball size that definitely gave us our fill. Salty, smoky, and having a light pork flavour, it made for a satisfying last bite.     

There are plenty of sides to choose from and after looking through the station the kale Caesar and cornbread were the things that stood out. Other options include coleslaw, potato salad, macaroni salad, fancy pickles, beans, and loaded potatoes (available weekend only).


Kale is kale, but the cornbread is king. Moist, cakey, and just slightly sweet, it almost felt like a dessert to end the barbeque. Plus, it’s a side that’s perfect for wrapping to go (even without the Texas size portions a lunch plate is difficult to finish) and tastes great the next day.

I get the love and why people line up early for a taste of Adamson Barbecue, it really is that good. To be fair, I have yet to visit Texas to sample the smoked meats of the South, but really how much better can it get?

While most people rave about their brisket, the baby back ribs is what earned the golden star for me. Adamson does it low and slow in a wood burning oven and keeps everything warmed until it is cut-to-order. With barbeque this good, I’ll stay out of the states just a little longer.

Overall mark - 9 out of 10


How To Find Them
 Location: Toronto, Canada
 Address: 176 Wicksteed 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:



Adamson Barbecue Menu, Reviews, Photos, Location and Info - Zomato

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

CLOSED: OMAW (Toronto)


While OMAW’s name is not an acronym, for me it summarizes my experience: Oh My! Ah… Well? Let’s start with the “Oh my!”, my initial reaction when I heard Toronto Southern food master, Chef Matt Blondin, was back in a permanent location serving his famed shrimp and grits! Having last eaten the dish almost five years ago during Blondin’s last weeks at Acadia, I still fondly remember the luscious comfort food.

As soon as Omaw’s menu was placed in front of me, I anxiously scanned the one-sheeter, almost missing it as the grits was hidden in the description, rather the dish simply labelled gulf prawns ($15). The grits didn’t arrive until halfway through the meal and when the small bowl was finally presented it looked good, but seemed saucier than I remembered.  



Numerous media outlets report that these are indeed the same shrimp and grits from Acadia. Then why does it taste different? Sadly, dining at Acadia was before I started documenting my food adventures, but this dish didn’t bring back the iconic Blondin cooking I yearned for.  It’s still good with a smooth consistency packed with flavours on account of the pimento cheese, jalapenos and smoky broccoli. It just somehow lacked the hearty grittiness of the grain itself… ah well.

Before our meal began, a bowl of complimentary lightly pickled cucumbers arrived, a refreshing snack to munch on as I marveled over the sabbatical ($15) cocktail. If you’re into not-overly sweet, citrusy (shiso and lime) drinks with a surprising twist (ginger, habanero, and herb saint), do yourself a favour and order the drink. Despite the differing ingredients, they combine together so nicely and the lingering kick from the ginger and habanero leaves me wanting more.



With the restaurant’s small plates menu, sharing is encouraged or you could mix-and-match to create a customized tasting menu. The aged wagyu ($17) is gorgeous and reminiscent to a dish served at Alo



Also incorporating tons of tastes - from the creamy aioli, soft pea relish, and not overly heavy beef fat vinaigrette - the dish is decent but I couldn’t help but crave a crispy element. The crumbles of buttered popcorn could have done it but somehow didn’t. The small hot pancakes the chef suggests rolling thin strips of the beef onto is a good idea, but may work better if served thinner with crispy edges.

Two forgettable dishes include the beef shortrib ($15), wonderfully cooked and tender but lacked interest, and the Kentucky fried squid ($13), which were so thin the dish tastes like cornmeal fries slathered with mayonnaise (in this case an Alabama white sauce that’s a mayonnaise based BBQ). The crunchy slivers or melon rind on the squid were noteworthy, something the dish needs more of.


Nonetheless, the dinner wasn’t a complete disappointment. The crispy jambalaya ($9) was fantastic and a must-try if you love arancini (fried risotto balls). The flavourful rice incorporates diced tasso (a fattier cut of smoked lightly cured pork) and is covered with a prawn powder before being deep fried and served sizzling hot. What I wouldn’t give to pop one into my mouth right now.



The turkey & dumplings ($15) was also satisfying, the fowl itself rather sparse but the dumplings lovely and not unlike a pillowy gnocchi. Drink every last drop of the flavourful broth spiked with black truffle oil, it’s salty but oh so satisfying.



OMAW isn’t where you’ll find low key Southern home cooking, but with Chef Blondin you should expect a spark of pizzazz and opulence. Regrettably, the Matt magic didn’t cast a spell on me this time. Ah well.  

Overall mark - 7 out of 10


How To Find Them
 Location: Toronto, Canada
 Address: 88 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:



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