Showing posts with label mussels. Show all posts
Showing posts with label mussels. Show all posts

CLOSED: Bacchanal (Toronto)



While Bacchanal translates to “an occasion of wild and drunken revelry”, the actual restaurant is calming - in a chic French manner. On my weekend visit, diners were sipping on wine and devouring sauce-laced dishes, yet remained in their seats. I guess the wine induced dancing-on-tables happen afterwards.

I was quite happy to tuck into the warm crispy baguette; their house-made red fife wheat loaf was legitimately delicious and full flavoured.


What was left of the bread was great for dipping into the paprika and sherry vinegar broth from the moules escabèche ($10). Served cold, the mussels are plump from the garlicky sauce it soaks in.


Oh the heavenly gnocchi Parisienne au sarrasin ($15), it’s as if the French borrowed the Italian potato pasta and the South’s mac ‘n’ cheese and turned into a molten love child. The creamy comté sauce smelled fantastic and the cheese was strong enough without overpowering the gnocchi. Don’t leave without trying it.


Steak and duck are two dishes I attempt to try at every French restaurant; my benchmark dishes for judging the mains at the place. Bacchanal’s steak frites ($24) were respectable, the 8oz flatiron steak done medium rare and relatively tender for the thick slice. Thankfully, the fries were actually thin (thick chip cuts aren’t meant for steak frites – leave that for the fried fish) and when hot ever so slightly melts the aioli.  


While the Magret de canard ($31) was cooked the requisite rare doneness and the rendered skin crispy, the duck breast could have been cut thinner so wouldn’t be as chewy. The plum glaze was on point to give the dish that traditional sweet and savoury flavour, and with a smear of the whipped foie gras heightened the taste even more.


Surprisingly, it was the sablefish sauce Gamay ($37) I liked the most. Not for the actual fish (properly flakey but under seasoned), rather it was the beluga lentil that impressed having soaked in the cooking liquid. Plus, the leafy colourful kale and trumpet mushrooms did make for an impressive looking presentation.


Bacchanal’s baba au rhum ($15) was an eye catching take on the classic dessert, thanks to the carefully piped white chocolate whipped cream. While the cake was delicious (the hint of spice enjoyable), the rum syrup needed more alcohol … after all, how will the restaurant live up to its name of creating wild and drunken occasions?


French restaurants seem to be the choice du jour for openings and Bacchanal is joining the masses. With more choices comes tougher competition… Bacchanal creates respectable dishes, but not good enough to make me want to travel out of my way for. 

Overall mark - 7 out of 10


How To Find Them
 Location: Toronto, Canada
 Address: 60 Sudbury 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:



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

Diana's Oyster Bar and Grill (Toronto)


Finding fresh seafood in Scarborough is a breeze if you drive down Lawrence. Diana’s has been servicing the area (and many hotels and restaurants across the city) for years, whether it’s for home chefs sourcing ingredients at their retail store or diners leaving the task to Diana’s Oyster Bar and Grill nearby. 

Wanting to beat the crowds, we arrived as soon as the restaurant opened on Sunday at 11:30am. Turns out, people tend to come later (our waitress noted their peak weekend lunch hour is around 1pm), so there was no big rush. However, despite being one of the first to order, the food was still slow to arrive. Generally, I don’t mind things taking time; after all, this ensures there's time to properly prepare items and food should be made-to-order arriving fresh and hot. 

Certainly, the bowls of clam chowder ($10) my parents ordered, which took long to prepare, had steam rising from it; meanwhile, the cup accompanying my sandwich afterwards was lukewarm. Thankfully, the chowder tasted good: creamy but not too rich and the bacon pieces were pronounced adding a nice saltiness. For a place wholesaling seafood, the size of the clam pieces were sadly inadequate as the chowder consisted predominantly of potatoes and little actual seafood.


On the other hand, the mussels ($17) were plentiful; the bowl just kept going on forever and ever. Although the tomato broth was good, I was disappointed with its taste. When the menu describes it as “Thai Spicy”, I'd imagine there would be heat - something like a tom yum broth. So, when it arrived with absolutely no spiciness, it was a letdown. Moreover, it would have been nice to have something to dip into the soup, the crispy lotus chips were beautiful garnishes but doesn’t augment the dining experience. 


The lobster and crab roll ($18) had a decent seafood to sauce ratio; the mixture wasn't too creamy and you could taste the crab and lobster. Moreover, the shredded lettuce and onions provided a great crunchiness along with the nicely toasted bun. 



However, going back to my initial point of not minding a wait to ensure things are done right, the experience was tarnished by a plastic wrapper corner mixed into the crab and lobster. Luckily, it was bright orange so it was spotted as soon as I cut into the sandwich, but it was still unnerving. Sure, the sandwich could have been sent back, but I didn’t want to wait another hour for a replacement to arrive.

Diana’s catch of the day lunch special ($25) consisted of rainbow trout (should have been cooked a touch less given its thin cut), vegetables, and vegetarian fried rice. The creamy spinach sauce was a tad heavy for me, but overall it was a satisfying dish.


It’s a shame that the lunch wasn't better. Diana’s could create some amazing dishes given their access to an abundance of fresh seafood. If only there was more care put into creating the dish – whether it’s ensuring there’s no unwanted additions (as with the piece of wrapper) or the right ingredients are included (as with the lack of chilli in the spicy Thai). For not being particularly busy, the food sure took long enough to arrive … if only that time was actually used effectively.

Overall mark - 6.5 out of 10


How To Find Them
 Location: Toronto, Canada
 Address: 2105 Lawrence Avenue 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:


Diana's Oyster Bar And Grill Menu, Reviews, Photos, Location and Info - Zomato


Kiin (Toronto)



Although my love for Thai noodle dishes will never wane – cold, stir fried, smothered in a coconut broth, or engulfed in a fiery tom yum – it’s a pleasure to see Chef Nuit and Jeff Regular’s newest restaurant, Kiin, introducing Toronto to more refined Thai dishes, especially Royal Thai cuisine.

The difference is evident as soon as you enter the restaurant, the dining room is light and airy with plenty of empty space between the bar and tables. Gone are high-top tables and backless chairs of Pai and in its place plush banquette seats and chairs that hug around you. The vision of Chef Nuit, Kiin’s environment is pretty and serene, inviting guests to relax and take things down an octave.

Even the dishes have a surreal artistic quality to them; the age old saying of eating with your eyes first is certainly evident here. The chor ladda’s ($12) chewy jasmine rice wrapper is naturally coloured with butterfly pea, an ingredient common in Thailand that’s spreading to the Western hemisphere.

Kiin Toronto chor laddaInside each plump flower is a sweet and savoury paste of finely minced peanuts, onion, pickled radish and coconut sugar. Not only do the crispy garlic, bird’s eye chili, and baby romaine garnishes complete the floral look, they also augment the flavours and textures of the chor ladda.

In Thailand, describing a dish as a salad, just means it’s tossed. The yum tua plu ($15) puts the North American leafy greens to shame with a base of diced crispy blanched wing beans, which is like a cross between green beans and an Anaheim pepper. The chili shrimp paste adds a fair amount of heat, while the toasted coconut and peanuts a lovely rich crunch. Of all the dishes, this was the spiciest; yet the dishes at Kiin aren’t overly hot and well balanced so if you prefer a medium chili level it’s perfect.

Kiin Toronto yum tua plu

The hoi nung ta krai ($14) arrives in a gorgeous silver tiffin container, one layer holding the mussels and the other for the empty shells. The seafood is steamed in a simple mild broth, most of the flavours coming from the zippy lemongrass, lime, and garlic sauce on the side, which gives them a refreshing quality. On a hot day, a container of these with a cold glass of beer or wine would be heavenly.

Kiin Toronto mussels

Having had a taste of Chef Nuit’s pork jowl at the Destination Thailand media event, I knew the kang mo yang nam jjim jaew ($15) would be delicious. The slices of grilled meat are well marinated in sour tamarind and roasted red chili, but then further augmented by being tossed with mint, roasted rice, and vegetables.

Kiin Toronto pork jowl

We’re instructed to have the hot meat followed by a bite of the cold Thai kale stalk. Dutifully, I follow instructions, but find the mouthful of plain broccoli like vegetable underwhelming. Personally, I’d rather pick the leaves off and wrap the pork jowl, vegetables, and kale stalks into them like ssam.

Jeff advises that most of their ingredients are important from Thailand, even the produce to ensure they’re fresh and the real deal: the garlic is Thai garlic, lemongrass is fresh, and the fruits rarely found in other establishments.

A dish that showcases all these ingredients is the khao yum ($24), which arrives as three piles of coloured rice (a yellow turmeric, red beet juice, and blue butterfly pea), before being tossed with diced beans, coriander, lime leaves, toasted coconut, pomelo, fried chili, sprouts, lemongrass, and edible flowers.

Kiin Toronto khao yum
The khao yum could use more of the tamarind and soy bean sauce, as despite looking colourful, it was a tad bland. Overall, although gorgeous to look at, I’d rather have a bowl of coconut rice any day ($5).

A bowl of this aromatic grain comes with the gaeng boombai nua ($28), a bone in beef short rib smothered in a fantastic tamarind gravy. Along with the fragrant coconut rice, it’s so satisfying that each bite made me instantly want more. Oh why didn’t we order two of these for our table of four?! Don’t make the same mistake we did.

Kiin Toronto gaeng boombai nua beef short rib

Meanwhile, the mieng pla ($32) is great for larger groups.  A whole salt-crusted sea bream is displayed at the table before being brought back to the kitchen and fileted (be careful, we still found numerous larger bones left in the fish).

Kiin Toronto meing pla sea bream

The fish returns along with a platter of Thai kale leaves and baby romaine topped with vermicelli noodles, thai garlic, basil, mint, peanut, ginger, shallot and lime. Having been salt-crusted, the fish itself is flavourful, but there’s also a citrusy chili vinaigrette to add even more taste to the dish.


One can only imagine all the preparation and time it takes to prepare the mieng pla – crusting the fish, baking it, preparing all the ingredients for the wraps, assembling the wraps, fileting the fish, and making the sauce. Everything arrives ready to add a piece of fish and eat.

The use of intricate techniques and fresh vibrant ingredients is what makes Royal Thai cuisine so special. All the time it takes to perfect and create a dish is also why you rarely find restaurants willing to serve the fare.

Although it sounds corny, you can taste the care that goes into each dish. During our visit, Chef Nuit and Jeff Regular were both at the restaurant: Jeff visiting tables to explain dishes, while Chef Nuit making a couple of brief appearances from behind the kitchen. The Regulars have brought something special to Toronto with the opening of Kiin. To them: khob khun mark ka and krab.

Overall mark - 9 out of 10


How To Find Them
 Location: Toronto, Canada
 Address: 326 Adelaide Street West
 Website: www.kiintoronto.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:



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

Boiling Harbour (Vaughan)


Wow how things have changed in Vaughan! Normally I only visit the city, a short drive from Toronto, when going to Wonderland so it’s shocking to see how developed and thriving the area’s become. Even the culinary scene is growing – aside from the chain restaurants and authentic Italian joints, a wealth of diversity is springing up. This summer, a new entrant joins them: Boiling Harbour brings the Louisiana boil to Vaughan!

In the Southern states, a seafood boil is not merely a dish, but rather a social event bringing together communities, friends and families. You should definitely keep with the tradition and arrive in a group so you can try numerous items.

During the opening event, we sampled skillfully prepared snow crab legs ($18.95/lb), large meaty mussels ($10.95/lb) and head-on shrimp ($12.95/lb) so you can really enjoy the seafood essence. The Harbour sauce (a mix of garlic butter, lime, pepper and Cajun spices) was just spicy enough at the medium level and thankfully not overly salty or oily to detract from the seafood.


Some of the add-ins are a tad pricy (corn for $1 or sausages for $6.50 apiece), but the sweetness of the corn goes so nicely with the hot spicy broth and I like that Boiling Harbour used fresh ears (at least during our summer visit) compared to the chewy frozen variety.  

Having had gumbo ($9) in New Orleans, the hearty flavourful stew at the restaurant is impressive. In particular, it was a smart idea to cook the shrimp separately so they didn’t turn rubbery and there was enough okra to thicken the broth but not turn it slimy. The gumbo is fantastic and is better than the ones I sampled in Louisiana.


The lobster mac & cheese balls ($15.95 for three) are huge and great for sharing. Although the mixture doesn’t contains tons of lobster, the pasta was cooked well and there’s enough sauce so that the insides are gooey when the crispy crust is broken.


Once you see an order of the loaded lobster fries ($28.95) go by, you’ll want it. It’s a serious dish with an entire boiled lobster that’s flash fried and drizzled with garlic butter and aioli. There’s definitely enough lobster to share, but it’s so good that it’ll be hard not to devour the other half. As if it weren’t enough, the crustacean sits on a bed of hot Cajun fries – perfect for dipping into the boil sauce.


Dinner at the Boiling Harbour was delicious and I truly love the experience. It’s a shame, as the one thing that keeps me from frequenting these restaurants is the amount of waste generated – the boil is served in food safe poly bags, other items in Styrofoam or paper plates, and all the utensils are plastic. Every person even received a small plastic container of salt and pepper … the barrel of them on display really doesn’t go with the seafood friendly theme.

I understand, disposables are easy: there’s nothing to wash and little up-front investment. To be fair, Boiling Harbour isn’t the only restaurant that relies the ease; competitors do this as well. Although I’m not an environmentalist, I still care about what we do to the Earth – after having a delicious meal, the worst feeling is the guilt felt while staring at all the waste you’ve created.

So, I’d encourage restaurants to gradually improve their impact: like those individual salt and pepper containers? That can easily be replaced with shakers that’s given when requested – seriously, the food is already well-seasoned, I don’t see why it would be needed anyways. Then as cash flows allow, start purchasing utensils, re-usable plastic serving platters, cups, and transparent pails to serve the boil in (the photographs would turn out much better than bags).

If only the entire experience wasn’t so wasteful, I’d certainly go back more frequently. I already have a hankering for another helping of boiled crab legs, loaded lobster fries and gumbo. Maybe next time I visit there will be real utensils, then I can leave feeling full and guilt free.

Overall mark - 8.5 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: 3175 Rutherford Road

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:



The Boiling Harbour Menu, Reviews, Photos, Location and Info - Zomato

CLOSED: Furlough (Toronto)

Furlough Toronto

The bar is a prominent feature at Furlough: it’s the first thing you see at the entrance, whomever’s at the bar will likely be the first to greet you warmly, and the array of bottles (including house made bitters and syrups) on display will peak interest. Cocktail aficionados know of the restaurant as a place to get tasty liberations - don’t be surprised to see guests coming in after 9pm on weeknights for a night cap.

Furlough Toronto: barFurlough Toronto: bitters and syrups

After all, when a drink menu is bound and wrapped in leather (compared to printed note cards used for food), you get a sense of what the restaurant specializes in – although to be fair the food was fantastic. In light of this, having a cocktail to start and end the meal, at least, is ideal. Although Furlough concocts a lot of the classics (Sazerac, Moscow Mules), there’s some interesting contemporary offerings that you won’t find elsewhere. Just imagine what they could be by the names: Tibetan Peach Pie, Monet, and Ask Me Tomorrow… getting interested yet?

Furlough Toronto: cocktails

To start we had a cocktail flight, which provides half portions of each drink. Offered on Wednesdays for $18, the flight is inspired by a theme that changes weekly - ours was an ode to gin:

  • Having had numerous French 75s ($14), I finally learnt the name doesn’t have any romantic wistful cogitations to the olden days of Paris; rather is named after the French 75mm gun on account of the kick from the absinthe incorporated in the original recipe! This compared to the cocktail we know today as refreshing gin shaken with simple syrup and lemon juice, then strained into a champagne flute and topped with sparkling wine. It’s hard to imagine such an easy going drink once being deadly.
  • A favourite of the table was the Last Word ($14), a concoction that seems strong as it enters the mouth but transforms into an utterly smooth finish; the herbal Chartreuse sneaks in first but everything’s mellowed out by the Maraschino liqueur and lime juice.
  • To end, an aptly named drink: the Happily Ever After, best described by my friend as “birthday cake in a cup”. The gin is infused with strawberries to give the liquor a vivid red colour and berry notes. Shaken twice, first with the egg whites and then with the other ingredients (pineapple syrup, vanilla syrup, Pinot and aperol), the resulting gin sour is silky smooth with the foam adding a frosting quality to the sweet cocktail.
Furlough builds their cocktails by using a variety of house-made bitters, syrups and infused spirits. In this end, it’s balancing the bitters and the sweets you get a boozy drink without it tasting like one.
The Basil and Elderflower Fizz ($14) is the perfect hot weather sipping drink. Refreshing muddled basil and vanilla is mixed with cooling cucumber, gin, elderflower liqueur and lime. Since it’s topped with sparkling water, it’s also a cocktail that helps quench your thirst.

Furlough Toronto: basil and elderflower fizz

If the cocktails on the menu doesn’t catch your eye, feel free to sit at the bar and throw out ideas. Wanting something with their delicious strawberry gin again, but also the bubbles of the sparkling wine, I concocted the Strawbasil Fields Forever ($14) (thanks to my friend J for the fitting name). Similar to the French 75, the strawberry gin is shaken with ice along with rosemary syrup and muddled basil, then strained into a flute and topped with sparkling wine. It’s exactly what I was craving and a little bird told me that you can order it as an off menu item.

Furlough Toronto: strawbasil fields forever

Throughout the process I was marveled by how much passion Gabriel Quigley exuded: a history professor when recounting about the origins of a cocktail or even bringing a scientific angle to the drinks while explaining why some have to be shaken vs. stirred (turns out James Bond has it all wrong). In the end, a mixologist is not unlike a sommelier: you need to know about the drink’s origins and how its properties will work with whatever it’ll be consumed alongside.


As much as I love a good drink, food is what wins my heart (the French bistro inspired dishes made by Chef Thomas O’Neill certainly had me swooning). Starting with the classic moules and frites ($15), the mussels fresh and swimming in a fantastic leek and confit garlic broth with pieces of chorizo on top for added flavours and spice. The shoestring fries were deliciously hot and crispy; the perfect vessel for dipping into the broth and sharing. 

Furlough Toronto: moules and frites

In fact, Furlough has a selection of starters that are great for sharing. Arriving with a heavenly scent, the ham hock croquettes ($9) are deep fried nuggets of hot mashed potato laced with pieces of pork. Sitting on the plate are a selection of condiments including a beer mayo and ramp mustard, but it’s the crunchy pieces of salted chicharron (pork rind) that made the dish.

Furlough Toronto: ham hock croquettes

Thankfully, there were plenty of crostini (on the plate and as a side) accompanying the Albacore tuna tartar ($15). The meaty diced pieces of fish were tossed with sesame oil to give off a fragrant aroma and all the crisp vegetables (radish, cucumber and pickled shallots) lightened the dish, a great choice for the warmer months.

Furlough Toronto: tuna tartare

Of course, Furlough also offers the sharing crowd favourites: freshly shucked oysters, that evening a dozen Mallet St. Simon ($42 for a dozen) served with a lovely mignonette, shaved horseradish and cocktail sauce (these go particularly well with the French 75), as well as a charcuterie board ($19) featuring a selection of delicious meats made in-house (a meaty chorizo, flavourful and rich mortadella, and salty Genoa salami) and cheeses (aged gruyere and stilton). Mixed throughout the board are toasted bread, a thick fig jam, lovely pickled beets and gherkins.

Furlough Toronto: oystersFurlough Toronto: charcuterie

The house-made bread even makes its way into their mains - the brioche chitarra ($19) incorporates the bread crumbs into the buttery topping. This pasta oozes the taste of spring with peas, sweet cipollini onions and bright mint. Touches of cream ties everything together into a hearty main.

Furlough Toronto: brioche chittaria

Of all the meat-based larger plates, the duck confit ($28) was the only slip as the fowl was extremely salty. Nonetheless, the duck was cooked perfectly with a crispy well-rendered skin and moist interior and the dish was salvageable by mixing slivers of the duck into the citrusy spaetzle, which helped mellow out the saltiness.

Furlough Toronto: duck confit

The striploin in the steak frites ($29) was also well prepared arriving spot on medium rare and having a lovely sear. Although the meat was good, we were all just excited to see more of Furlough’s fantastic fries … a bowl of these with cocktails could satisfy me any day.

Furlough Toronto: steak frites

What will have me returning for more is their fried chicken ($21) … it’s not French but oh so fantastic! Having been brined twice (soaked in liquid for flavour and then buttermilk for further moisture) the chicken is juicy and flavourful. The crust has enough coating for crunch but not too much to be overwhelming. Even the baby cabbage coleslaw on the bottom is jazzed up with pickled cauliflower and almond. There not a thing I’d change about the dish … except maybe include some of the Furlough fries on the side.

Furlough Toronto: fried chicken

For dessert we shared a combination dessert of their Curds & Cookies with a Deconstructed Black Forest cake. The bowl of curds is reminiscent of the British Eton Mess: plenty of whipped cream, a citrusy orange curd topped with crunchy shortbread crumbs and hazelnut praline. Meanwhile, the roasted chocolate flourless cake on the side is rich and slightly bitter with moist chocolate cake on top.

Furlough Toronto: cookies and curds

The dessert went really well their signature cocktail, the Furlough ($14). Essentially a digestif, the mixture of bitters and syrup helps to settle the stomach after the lovely meal. Unlike the earlier cocktails, this has a stronger bourbon base infused with a tobacco essence (sounds strange but actually works). It’s all lightened with patchouli syrup, cacao bitter and sweet vermouth; the finishing touch lighting the drink on fire with a spritz of atomized essence of cigar. In the end, the drink provides the smell of tobacco but tastes of cacao and an almost vanilla essence.

Furlough Toronto: the Furough

You’ll have a difficult time deciding where to sit: the bar (where all the action is) or the patio in the back (so tranquil and airy). Of course, you can always follow our lead and start with cocktails and nibbles at the bar and move into the patio for the main meal.

Furlough TorontoAdditionally, if $14 cocktails aren’t in your budget, consider visiting on Tuesday when the bartender on duty invents an innovative special for the evening for only $10. Of course, there’s also the aforementioned $18 cocktail tasting flights offered on Wednesday that gives you three half-cocktails. Combine these drink specials with their $35 3-couse prix fixe meal (that offers the fantastic fried chicken as one of the mains) and you’ll have an affordable meal.


Going on a furlough is essentially taking a leave of absence from work. At a time when the economy is a little shaky and work can be somewhat stressful, we could all use a break from the “real life”. The attitude at Furlough is relaxed and care free - expertly made cocktails and food without the snobbery. Dinner at the restaurant was lovely: its easy tasting drinks and secluded patio surely allowed me to leave my worries behind. 

Overall mark - 8 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: 924 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:



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