Showing posts with label duck. Show all posts
Showing posts with label duck. Show all posts

Hexagon (Oakville)

Posted on Saturday, June 16, 2018 by

It’s remarkable how many Toronto food lovers will travel out-of-country for a great meal, but when they hear a restaurant’s outside of the GTA boundaries a crestfallen “But, it’s so far!” is the typical response. Why is it that we’ll more likely hop on a plane for a Michelin starred meal than just traverse our highway system (even with the traffic) to support Canadians? Indeed, not every restaurant is worth travelling to. However, after a dinner at Hexagon, I assure you - this one is worth the drive.

Finding parking is easy in the “downtown” Oakville area, much easier than locating Hexagon. Situated in a court yard amongst other restaurants, their entrance has no signage. Therefore, look for a blue awning… you’ll then receive confirmation you’re in the right place, after opening the door and seeing their name etched into the tile floor.


Hexagon does have an a la carte menu, but it’s very small. Therefore, if you’re dining with someone that needs choice, the four-course menu ($75) is your best bet; there’s 3-4 options for each course. And don’t worry if you don’t understand the menu – even while visiting with a group of frequent diners, we haven’t heard of 20% of the ingredients listed … cascabel chili anyone? Luckily, the sommelier patiently described everything to us in a conversational manner, comparing them to items more commonly found on Canadian menus.

Starting with a warm pain au lait, this is the bread that even people who have sworn off carbs may succumb to. Soft, flakey, and buttery; it’s delicious and could go toe-to-toe with the one served at Alo.


The tendril of charred octopus is oh so tender and arrives with a palm sized black corn tortilla that makes a great two-bite taco. Dots of sauces cover the plate so you can try a bit of the seafood with something tangy, spicy, or creamy… although it’s already good enough by itself.


Torn between the onion consommé and truffle shallot agnolotti for the second dish, my friend graciously offered me a taste of her soup. As expected, the broth is flavourful and fragrant, putting French onion soup to shame. Soft plump gruyere gnocchi and caramelized onions line the bottom of the bowl, the consommé still the star.


The pasta was just thick enough to give the agnolotti chewiness while letting the creamy smooth ricotta filling come through. Even with a cream sauce, the dish wasn’t too heavy, balanced with the diced granny smith apples I was a bit apprehensive about, but added a fresh element.


Although the duck could have been cooked less, since it was dry aged, the meat remained tender and the skin was wonderfully rendered until crispy. The saltiness from the cube of duck confit on the side also contrasted nicely, tantalizing the taste buds. Overall, there was so much going on with the plate: black garlic paste, sea buckthorn jelly and even a hunk of savoy cabbage left crispy (not unlike a gigantic Brussels sprout), but it all worked together.


Hexagon’s piñata dessert is whimsical and great for people who like playing with their food. Suspended above the crème brulée was a white chocolate capsule filled with powdered sugar. I’m advised to whack the chocolate with a spoon, emitting a puff of white exploding over the dessert. Playfulness aside, the crème brulée was rich without being heavy due to the citrusy kalamansi and floral jasmine used in the dessert. A nice end to the meal.


Since we were celebrating a birthday, a special dessert arrived afterwards - a peach almond tart. The pastry was thick but crisp and buttery, the richness balanced out by a slight tropical taste from the fruit.


The meal was a delicious one - the four courses just enough food to satisfy without being stuffed. For those who are hungry and adventurous, Hexagon also offers a 9-course tasting menu option where there is no choice. After all, if you’re going to travel “all the way” to Oakville, why not make it worth it?

Overall mark - 9 out of 10
How To Find Them
 Location: Oakville, Canada
 Address: 210 Lakeshore Road East

 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:

Hexagon Restaurant Menu, Reviews, Photos, Location and Info - Zomato

Edulis (Toronto)

Posted on Saturday, September 09, 2017 by

Edulis is quaint. Walk too quickly and you may miss their storefront; the neighbourhood doesn’t feel like where one of Toronto’s best restaurants would be found. Tables are closely situated throughout the dining room, the dim candlelight some respite for privacy between you and neighbours. 

 Upon entering the homey looking bathroom, I felt like I met a kindred spirit: framed all along the walls were tasting menus from notable restaurants! There were so many to read through … the November 2014 menu from Alinea (close to the time I visited the restaurant) and an interesting peeky toe crab from Daniel’s menu that peaked my interest. I almost felt bad; with only one stall, I was surely taking too long in the bathroom.

My only complaint for the evening is the actual ordering process. Edulis’ menu is short and sweet, but somehow turns into a five minute affair for our waitress to explain all the changes we can make. Some are additions (where you get another dish) while others a supplement (that replaces an existing one). By the end, I was a bit confused and tired; certainly it could all be simplified? Worst of all, you almost feel pressured to add something on, so it seems like Edulis’ regular menu would be insufficient, when it can certainly stand on its own.

What turned out to be my least favourite dish of the meal was the hors of d'oeuvre of imperial osetra caviar ($50) we added onto the meal (although my husband loved it). To me, the caviar was really fishy until you ate it with enough of the cream sauce. Moreover, the so call “caviar” wooden spoons we were given (since metal alters the ingredient’s taste) were much too thick to actually scoop up the delicate caviar without the help of fingertips. Where was the thin oyster of pearl ones that makes it so much easier?

In terms of the standard menu, Edulis presents two options: a smaller 5-course for $65 or 7-courses for $85 (per person). Understandably, the whole table has to order the same number of courses, but our waitress explains the seven course version isn’t that much larger as the two additional dishes tend to be smaller in size. Unfortunately, they can’t provide any description of what the menu could be given what’s served can change throughout the night depending on availability … talk about just-in-time inventory management.

The 7-course menu ($85) began with a simple bite-sized pintxo combining a large green olive and toasted bread drizzled with olive oil. It set the tone and reminded diners that they were in a Spanish restaurant with bold tastes to come. A larger basket of country style bread also arrived and we were warned not to fill up on it – we heeded the warning and took only a couple of bites. Nonetheless, the bread basket depleted by the end - the sauces were so good that we had to mop up every drop.


Take the light onion sauce accompanying the Nova Scotia tuna, which was served raw with crunchy seaweed cucumber, the sauce helped give a lovely essence to the fish without relying on the typical citrus or soy. What a refreshing bite that lightly stings the tongue, every bit of sauce was devoured.


The following lobster was delicately poached so it was just cooked through; still holding a bit of its translucence. Nonetheless, it was cooked and the natural sweetness shone through. Incorporating fava beans and crushed almonds, there was plenty of differing textures to the plate. The ajo blanco sauce is garlicky with a hint of citrus and a creamy finish – great against the lobster and for dipping bread.


Normally, a dish that’s lukewarm would be a turnoff, but the room temperature rabbit terrine actually was quite nice against the cool foam. Since it wasn’t too hot, the meaty terrine wasn’t a shock against the cool silky foie gras. Meanwhile, the Saskatchewan chanterelles added a great light earthy essence and the white asparagus shavings and pine nuts a bit of crunch against everything. 


My first time having triglidae, or as Edulis described it as “sea robin”, I can see how this fish gets its moniker. Although it looks like a typical white fish, the meat was intensely dense so it seemed like flaky chicken - sounds weird but actually quite tasty. Along with sliced summer squash, a squash blossom, and diced squash mixed into the sauce, the dish was light and refreshing. The sauce was predominantly olive oil and tomato based augmented with a hint of citrus, while the fresh oregano went nicely with the acid in the dish … how I wanted more!


Wild Nunavut arctic char is supposedly a rare fish that can only be sourced twice in the year – a lucky coincidence we could sample it that evening. Compared to traditional Arctic char, this was leaner so a bit stronger in flavour without the hint of oil on the tongue. Of course, the beany sauce was fantastic and there was so much of it that I finished it off like soup.


The last savoury course is also the sole non-seafood dish, a dry-aged duck breast and braised duck leg that evening. Despite not having an ounce of crispy skin, the duck was nonetheless cooked wonderfully and had us savouring its simple flavours and natural juices. The roasted baby turnips were sweet against the savoury duck gravy and herby salsa verde. All in all, it was a rich and hearty ending compared to the other lighter dishes.  


After all these years, why is Edulis still one of the hardest restaurants to score a reservation to? Simply put, their food is fantastic! Their sauces can rival any French restaurant and for me tastes even better: despite having some butter and cream within the sauces, they’re well balanced so you get the silky rich mouth feel without the heaviness. Meanwhile, the proteins are kept simple and just cooked through (nothing was tough or dry), allowing it to compliment and not compete with the sauce. Moreover, the dishes generally have a number of textures so there’s often a pop of crunch, but done subtly so it doesn’t overpower the plate.

If you aren’t able to get a reservation, the restaurant does have a few tables on a covered patio, customers can’t order the tasting menu but are able to enjoy drinks and create their own cheeseboard from a large array Edulis carries.

The dessert was a raspberry mousse and sorbet with nuts. At first, I wasn’t overly excited – sorbet is so boring – but the flavours were, once again, well controlled so the sorbet wasn't too sweet or tart and the mousse not rendered into a sugary gelatin. I certainly could taste the fruit and the dessert had an almost Creamsicle finish.


Just when we resigned that it was all over, we’re brought over a rum baba with Chantilly cream. The server proceeds to drench the cake in a warm butter rum sauce and we're advised add some cream to each bite. Wow, what a great combination: first a hit of alcoholic rum, which is balanced out by the sweet cool cream and finishes with a slight saltiness from the sauce. What a lovely indulgent ending! I only wished they didn’t take away what little remained from the bread so we could soak up the rest of the rum butter sauce.


As I mentioned previously, Edulis is quaint. The small dining room can hold about thirty guests and the meal progresses slowly so you’ll be there for over three hours (although it doesn’t feel that long). Hence, I can see why it’s hard to get a reservation: they don’t try to churn multiple seating of guests through in an evening. With every course I wanted even more, anxiously waiting to see what the kitchen would come up with next. All the while, the wine continues to pour and the twinkling candles have a relaxing effect. All to enjoy one more bite of sauce-laden bread. 

Overall mark - 9.5 out of 10
How To Find Them
 Location: Toronto, Canada
 Address: 169 Niagara Street

 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:

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

CLOSED: Campagnolo (Toronto)

Posted on Sunday, July 30, 2017 by


Campagnolo has been on my restaurant bucket list for years, after various sources speak so positively about their meals. After failed attempts, a Toronto staycation was what finally made it happen - an experience I suggest every Torontonian try once in their life. Not wanting to deal with the stress of a scheduled vacation, my husband and I decided to stay in town and do day trips around and outside the city, followed by dinner and drinks at one of our city’s many establishments to end the evening.

With tons to see, do, and eat, narrowing down our choices wasn’t easy – even with all our local knowledge. Boy am I glad that Campagnolo made the list! The dinner was as delicious as touted and will definitely have me returning.

Their fresh burrata cheese ($16) is out of this world; the creamy oozing sphere perched on a thick slice of well-toasted bread sitting in a pool of olive oil. Although looking seemingly simple, there are so many tastes with each ingredient – the silky milky cheese, a peppery kick of olive oil, or the sweetness of the roasted grapes. Then when everything’s combined the magic happens... the flavours pool together and the creamy cheese against the oily crunchy bread with pops of soft grape is just an incredible combination.


Not realizing how indulgent the burrata would be, we also ordered the roasted bone marrow ($15), which was fully done throughout so the blubbery marrow simply melts onto the crusty crostini. It’s further enhanced with ox tail to give each bite a lovely meatiness and pickled plum pieces that cut through some of the fat.


Campagnolo takes the humble spaghetti ($19), a dish that’s been replicated across households for decades, to another level. Their fresh pasta is a slightly thicker chewy egg noodle, which although soft still manages to have an al dante bite. The sauce is rich in guanciale (cured pork cheek), garlic, and onion, to tame any acidity from the tomatoes. It’s rich and satisfying and with a healthy mound of cheese combines to become gooey heaven.


Despite looking overcooked, the duck breast ($29) was tender incorporating a small sliver of crispy rendered skin. Likely, the fowl was darker than normal as it’s been dry aged really deepening the duck’s flavours and augmenting the gaminess of the meat. The stronger taste is balanced with a kohlrabi slaw, grilled green onions, and a silky rhubarb sauce.


Other than the burrata, Campagnolo’s portions aren’t large, but with the rich ingredients each dish can be split and still leave you satisfied.

To end, their large slice of olive oil cake ($12) is great for sharing. The traditional white cake is infused with a golden olive oil and a hint of lemon. On its own, the dessert is rather neutral and good for those who don’t like sugary items, but it’s even better with the sweetened buttermilk sorbet and crunchy almond slivers.


Having heard friends rave about the salted caramel budino ($10), I coerced my husband into ordering it, knowing sweet and salty puddings weren’t something I’d want more than a few spoons of. By itself, the pudding was rich but plain, it really needed the crunchy pieces of chocolate meringue incorporated into the dessert. I suggest you try some on the olive oil cake - the sweet and salty caramel flavours deepen with the pastry and adds an almost espresso taste to the cake.


Campagnolo’s friendly service makes you feel warm and welcomed; they’re careful to ensure you’re not disappointed. For example, when I ordered to Vacanza fizz ($8) cocktail to start, Jeff warned us that it’s non-alcoholic, confusing since it’s at the bottom of the list. Nonetheless, to pacify my desire for a cocktail, he noted they could easily add vodka (additional $7) to it.

The first sips of the watermelon juice drink was refreshing, especially with the lime and mint infused into it. I love fizzes for the frothy egg white foam on top (it adds a creamy smoothness to the drink), which is what the first sips were like. However, after letting the Vacanza fizz settle for a few moments, the egg’s aroma starts seeping through … although still drinkable, the smell of egg is the last thing you want when sipping a refreshing drink.

Although Campagnolo’s food is fantastic, their drinks are where my experience falters. Aside from the eggy smelling foam on the cocktail, my Chianti had so much sediment in it that I couldn’t finish the last third of the glass (although my husband also ordered it and his was fine). Of course, I could have “returned” the wine, but haven’t had most of it and the meal almost over, I felt bad.

Luckily, their food is so good that these minor slips can be overlooked. Campagnolo is a restaurant I’ll return to when I want an indulgent rich meal. Thanks to the Toronto staycation, I’ve finally learned where the best burrata in the city awaits.

Overall mark - 9 out of 10
How To Find Them
 Location: Toronto, Canada
 Address: 832 Dundas Street West

 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:




CLOSED: Canis Restaurant (Toronto)

Posted on Saturday, February 25, 2017 by
From the moment the bread arrived, I knew we were in for a treat. If you’ve sworn off carbs, good luck turning down a piece of Canis’ heavenly warm sourdough. It’s the perfect combination of slightly tangy dough, airy innards, and a smoky salty crunchy crust.


I’d already be satisfied with the sourdough plain, but then swipe on the silky ricotta with an oily pool of chimichurri and the bread rises to another level. How did Chef Jeff Kang know the key to my stomach? I slather more onto the bread, trying not to be greedy, but wanting to wipe every last morsel from the bowl. What’s the other dish? Oh, a subdued garlic butter … it’s no ricotta.


Feeling particularly ravenous, we added two “snacks” while waiting for the four-course menu ($60) to start. The oysters ($12) for the evening were four creamy Malpeque with a light daikon mignonette, which added enough acidity to cut through the seafood but wasn’t overpowering.


Rather than the typical balls, the cauliflower falafel ($4) were in cylinder form so there was more crispy surface area. The chickpea mixture was nutty and fairly moist, but what brought it up a notch was the squiggle of eggplant puree and dots of pickled cauliflower on top (those cauliflower florets stole the show).


The only miss that evening was the scallop: the onion mignonette and shaved horseradish too strong, completely drowning out the delicate seafood. The dish might as well have used a cheap raw fish, I wouldn’t have taste the difference. Meanwhile, if the sauce was more subdued (perhaps a diluted yuzu and olive oil), the alternating layers of supple scallops and crunchy radish would have been delicious.  


Conversely, the beef tartare, a dish that’s normally lends itself to strong flavours, was prepared simply. The steak was cut into larger chunks and sparingly seasoned - garlic aioli added creaminess and flakes of something dark added a wonderful saltiness. In lieu of bread, crunchy julienned turnip sat on top providing the same crunchiness, but also a adding a refreshing lightness to the starter.


Included in the squid was a sizeable portion of the actual protein, cut into thick slices so there’s a meatiness to the dish. Thanks to the lonza, it became a rich appetizer, the cured pork adding a mellow smokiness. Tucking into the bottom, you’ll notice a thick but subdued squid ink sauce – infusing an umami sense to the dish, but does paint a black film onto your teeth (just remember to swish with water afterwards).


Canis likes to hide their meat, giving me the feeling that I’m digging into a salad – when really what waits underneath are flavourful strips of pork jowl, which is oh so tender but also incorporates a bit of chewiness from the collagen and fat. Yet, to the rest of the world, I’m just eating forkfuls of shredded Brussels sprouts tossed with jalapeno, pickle, and garlic flakes.   


One meat dish Canis doesn’t hide is their duck for two. In fact, Chef Kang brings the glistening duck breast tableside for patrons to admire before it’s whisked away for slicing and plating. There’s much to admire: the skin is crispy and intricately scored glossed in a caramelized honey crust; the fat is rendered but there’s still a enough left underneath so there’s a lingering richness on the tongue; and the meat is aged so the chewiness of the duck’s meat mellows out and can be cooked to a medium rare without turning tough.


The sides are equally delicious: the sunchoke purée a play between sweet and savoury; the roasted sunchoke slice perfectly done so it’s creamy inside and crispy around the edges; and for another taste of duck, a shredded duck confit cooked with wheat berries resulting in an intensely meaty risotto (I enjoyed it’s savoury taste that counteracts the sweet duck jus).



Truthfully, I’d love to try Canis’ other mains (sablefish and beef shortrib during our winter visit), but with the duck so good, it’d be a difficult decision as I’d hate to miss experiencing the meat again.

Choosing from the restaurant’s desserts is a challenge as other than three ingredients, there’s no description on what form the sweet comes in (i.e. cake, pie, ice cream, etc.) The “quince, buttermilk, hazelnut” turns out to be buttermilk snow with stewed quince and chopped hazelnuts on the bottom. It’s refreshing and could be a great palette cleanser, but hardly satisfying as a dessert.


Meanwhile, the “pear, koji, almond” was closer to my idea of a dessert.  Stewed pear, cut into small pieces and left with a slight crunchiness, is sandwiched in between crispy sheets of tissue thin pastry. Our waitress explains koji is mold commonly used in South East Asian countries for fermentation – you can’t really see it in the dish and it’s unclear what it does (I did find there was a preserved plum (chan pui mui) taste to the dessert). Whatever it does, it’s delicious and I’d like to think gets the digestive juices flowing.


At least they presented me with an espresso canelé with the bill – it has the requisite sweet sugary crust and soft airy centre . It satisfied my sweet tooth.


Canis isn’t in-your-face Canadian - the wooden minimalist décor doesn’t have a stich of plaid or a single stuffed animal in sight. Yet, dining there reminds me of our country, from the staff’s diversity to the friendly non-pushy attitude. Even their dishes are portrayed in an understated way – the pork jowl and beef in the tartare aren’t the first things you see, rather it’s the humble but delicious turnip and Brussels sprouts; once you dig deeper, you get a whole new experience.  


And you must experience Canis and their duck (assuming you’re not vegetarian or allergic) at least once. If you need an excuse, just consider it your patriotic duty. 

Overall mark - 9.5 out of 10
How To Find Them
 Location: Toronto, Canada
 Address: 746 Queen Street West
 

 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:



CLOSED: Chantecler (Toronto)

Posted on Saturday, December 03, 2016 by


Even as Chantecler completed a transformation in 2016 – their menu evolving from Asian fusion small plates to French traditional mains - its popularity hasn’t waned; a dinner weekend visit was just as busy as two year’s prior. In terms of décor, little has changed: the dining room is still cozy and dimly lit, the vintage stove still going strong.

Their gougères ($5) have taken a dive – the puffs need to be warmer and incorporate more cheese. Whereas previously it had a molten centre, the innards for these is like a buttery bite of brioche, hardly the bite-sized treat I was expecting.


With the first taste of the soft almost mushy steak tartare ($12), I was on the fence. But, once it was scooped onto the crunchy crostini and the hits of chopped gherkins came through, there was enough texture to balance out the meat. Incorporating tons of spices and a large raw egg yolk, the tartare is rich. With its hefty portion, this starter is made for sharing.


The half duck with crepes ($32) arrived with a pan seared duck breast and salty confit leg. Both were cooked wonderfully, the skin extremely crispy and well rendered while the meat remaining juicy and tender. 


If only the chive crepes weren’t ice cold the dish would be excellent. When wrapping the duck, having your first taste be a chilly foamy shell isn’t appetizing. Really Chantecler, if you’re not going to at least re-heat the crepes … just leave them out.


Their roasted cauliflower ($6) is made for people who normally don’t eat vegetables. Slathered in a creamy cheese sauce and topped with chopped almonds for crunch, the side could easily stand in for mac ‘n’ cheese.


Surprisingly, Chantecler has a boring dessert menu consisting of two choices that really don’t elicit excitement. What a disappointment given there are so many French pastries to choose from and we saved room for a sweet ending. Nonetheless, what they lack in choice, they compensate by executing the two options very well.

The custard in the lemon parfait ($8) was luscious and smooth, its tartness balanced by the cookie crumble and vanilla whipped cream. You don’t get that hit at the back of your throat that makes you squint, instead after a taste I instantly wanted another spoonful.

Despite not being a fan of flourless chocolate torte ($12), Chantecler’s was delicious. The espresso cream added interest against the rich smooth ganache and the blackberry with cassis (a red current liqueur) lightening the dessert a bit.


Chantecler’s laid back vibe makes the restaurant ideal for catching up with friends (although a small group suggested as the loud music makes it impossible to speak to more than four). You can even dine alone, grabbing a seat along the bar. Their open concept kitchen will keep you entertained or have you wondering if you should swap out the stainless steel gas range for a cute old-fashioned electric stove instead.  

 Overall mark - 8 out of 10
How To Find Them
 Location: Toronto, Canada
 Address: 1320 Queen Street West


 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:



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