Reds Midtown Tavern is a great place for gin and tonics: with 29 types of the spirit and three different tonic waters, you can customize whole heartily. If you’re like me and the selection stumps you, they also have a selection of G&T cocktails (all $9 on Fridays). The foxy lady (normally $13.25) is ultra-refreshing made with my favourite Hendrick’s gin and Fevertree Mediterranean tonic. For a drink that looks rather plain, every sip brings an array of flavours given its also incorporates rose water, mint bitters, and an infusion of strawberry and cucumber.

Their food on the other hand, is average at best. Even for a person who loves salty foods, I found the truffle fries ($8.75) over seasoned. The freshly made fries were good but with so much salt and parmesan the truffle essence became lost.

And it’s likely my own fault for the passable main – why would I visit a restaurant in downtown Toronto specializing in fancy cocktails and order low country fried chicken ($18.95)? Never order to what you’re craving and rather to the restaurant (despite their fault for offering something on the menu). I would have been better off with a steak sandwich.

The restaurant’s first mistake was using boneless chicken – sure it’s much easier to eat but the juiciness and wonderful Southern specialty is non-existent. Truthfully, the chicken was tender, but aside from the salty breading the dish lacked flavour. If it’s renamed “boneless fried chicken” or “fried chicken tenders”, at least there would have been a warning and I’d stay away.

Unlike the truffle fries, the ones that accompanied the chicken weren’t as salty so you could actually enjoy the potato flavour. The coleslaw, dressed in a sweet and spicy vinaigrette, is an interesting choice and goes rather well with the fried chicken helping to cut the grease. But, with a light sweet side, I would have preferred the dipping sauce to be more savoury instead of the honey Dijon, which reminded me of the slaw itself.    

Despite the run-of-the-mill food, Reds’ service was great and being a large restaurant, you don’t feel bad sitting at the table longer and starting with a round of drinks before moving into dinner. And if you’re not particularly hungry, trying their gin and tonics is a good enough excuse for a visit.

Patio dining has its ups and downs – a lovely opportunity to bask in beautiful weather, but when it’s hot and you’re craving a chance to chill, the blazing sun is not necessarily the best for dining. Hence, I rather enjoyed Hemingways plantation feeling dining room: it’s bright and the opened doors lead onto their patio. Yet, if you sit near the windows, there’s the feeling of dining outside while still enjoy a cooling breeze.

Of course, a cocktail always helps cool me down… the Trade Winds (CI$8.50) is even named with temperature reducing qualities! It’s rather sweet for a drink that doesn’t list any sugary ingredients; the hidden simple syrup a bit too much with the gin, elderflower liqueur, basil and lemon juice. Once I gave the ice time to melt and dilute the drink, it was better.  

Hemingway’s lobster and mango salad (CI$14) sounds enticing – who wouldn’t want plump pieces of seafood and sweet mango from the tropics? Yet, while the cold lobster did arrive in good sized pieces, the fruit was too small and pulverized so that the mixture resembled mush.

Additionally, the sheer amount of mango juice made the salad too sweet, so the salad had a dessert-like quality. The dish certainly needed larger pieces of the fruit and other ingredients to give it texture and help the dish stay savoury – the finely diced red onions were a step in the right direction.

Given I’ve tried a limited menu, it’d be unfair to say the food at Hemingways was poorly executed. After all, their Caribbean steamed red snapper and fish & chips sounds delicious. Perhaps just stay away from the lobster and mango salad, unless you’re in the mood for dessert.

“Port Credit's finest. See for yourself...” This challenge left on the Shore Grill & Grotto’s website was accepted. Let’s see what the finest of the town has in store for us. Certainly, it’s one of Port Credit’s largest restaurants: the abundant store frontage provides a huge patio; that’s even before considering the cozy lounge (with live music), huge dining room and private dining area.     

Their bruschetta ($8.71) is best described as garlic bread with cheese topped with sliced tomatoes – good if you want garlic bread, but disappointing if you’re expecting bruschetta. The dish was missing that freshness from the herbs, tanginess from a bit of citrus and overall lightness that makes it the famed bread for me.

Consider sharing the cashew-encrusted goat cheese ($12.71) with a table of four as its sheer size would be a handful even for two. I wasn’t enthused when I read its description: cheese with nuts is understandable, but did it really also require roasted garlic and raspberry coulis (two flavours that shouldn’t work together). Yet, it all combined nicely, especially if you love contrasting dishes: the creamy smooth goat cheese with crunchy cashews, enhanced by the savoury sweet garlic and a pop of refreshing berry sauce.

In true Italian tradition, the seafood linguine ($19.75) was huge (enough for a full plate of leftovers for my husband). There was also a good selection of seafood that were cooked well: large and meaty scallops given a light smoky grill, crunchy shrimp, tons of mussels, along with clams and calamari. Even the pasta was slightly al dante – the building blocks to what could have been a fantastic dish.

But then everything lacked flavour … unless you count a quarter-cup of olive oil a predominant taste. The pesto sort of peeks through, but the acidity from the white wine you’d want to cut through the greasiness is non-existent. Some say lower sodium is good for the health, but for me I want taste (or at least a shaker at the table so I can kill myself). And as much as I love roasted garlic, the sheer amount was overpowering having had a few of them whole after mistaking them as fallen crustacean.

For me, the Shore is definitely not Port Credit’s finest, although it wasn’t horrible either - the restaurant does have abundant portions at reasonable prices. Rather, I wish it relied less heavily on fats for flavours and more on herbs, citrus and salt. In the end, take inspiration from your name – the Shore: incorporate the salt of the sea and keep out the oil.

Trattoria Nervosa is a Yorkville institution that has been in business before the turn of the century. There never seems to be a shortage of diners visiting the restaurant, especially during the warmer weather where their two-floored outdoor dining space is in demand.

The carpaccio di manzo ($14.99) is a tantalizing dish of thinly sliced beef tenderloin topped with meaty cannellini beans and generous shavings of pecorino (a hard salty cheese). It’s full of flavour thanks to the truffle oil and dots of garlic aioli scattered throughout. The appetizer was a fantastic start and could even work as a lighter meal when paired with a salad and bread.

Not really thinking about our overall order, we also opted for a meat centric pizza. The Contadina ($17.49) is tomato-sauce based and loaded with charcuterie – capicollo (dry cured ham), soppressata (salami) and prosciutto (cured ham). If that weren’t enough, ground Berkshire sausage is also sprinkled throughout the sauce.

Overall, it’s a decent thin crust pizza with a crisp base and chewy crust. Sadly, ours lacked the basil listed on the menu, which may have helped with the presentation and to brighten up the otherwise salty and heavy pizza.

For their glitzy location on Yorkville Avenue, Nervosa’s menu has surprisingly affordable prices. Of course, they make up for this by servicing a lot of people (tables are rather close together) in quick succession. I’ve never had a disappointing meal at the place, so it’s apparent why this Yorkville gem has such great staying power.

The menu curated by Chef Daniel Craig changes slightly with the seasons – some of the summer options in this post have already morphed to incorporate heartier fall sides. But, it’s great to see that their hand-cut bison tartare ($16) is still available. The meat is cut into fine pieces but not overly pulverized and is tasty with peppery spices, a creamy egg yolk emulsion and pickled onions.

Softer pieces of lighted grilled pita accompany the tartare in lieu of crispy crostini, which works with the dish. However, with the decent portion of bison, a couple additional pieces of pita would definitely help.

Off of their daily specials the skewers of lamb speducci ($8; normally $12) were calling our names. The meat is moist and has a lovely greasy saltiness. A splash of lemon and vinegary chimichurri helps to cut through the fattiness while enhancing the flavour.

With a lovely crust, the roasted sea bass ($27) was cooked well, retaining the moisture from the leaner fish. Being such a neutral fish, it could have used a tad more seasoning, especially since the lightly curried lentils with vegetables and yoghurt was relatively bland as well.

Weak flavours is definitely not a description for the flammekueche pizza ($15) and might have added to why I felt the roasted sea bass was rather dull. Topped with large chunks of house-smoked bacon, piney rosemary, crème fraiche and caramelized onions there were so many tastes in each bite.

Don’t skip out on dessert – you’d be doing yourself a disservice to not try Chef Engin Tiryaki's creations. The peanut butter cream puffs ($8) are outstanding: choux pastry filled with a luscious not overly sweet peanut butter laced cream. On the side there’s a scoop of banana honey ice cream and drizzles of whisky caramel and raspberry coulis.

Evan, our server for the evening, was a delight with friendly service, great jokes and insightful suggestions. Moreover, SOCO Kitchen is centrally located to Toronto’s attractions with the Air Canada and Roger Centres within walking distance. Whether it’s for a bite before a game or just to enjoy the last sunny evenings of the year, SOCO may have the kitchen for you.

#Parv and I attended a pre-opening event as part of an Amex Front-of-the-Line deal: $100 afforded us six drinks, ten small bites and chips & dips (in hindsight not really a bargain but did allow for a first look at El Patio before one too many margaritas have been spilt). Plus, the cheerful sombreros looked brand new and may have been used for one too many pictures. 

The Mezcal mule ($9.50 or $48 for a pitcher) continues the ginger beer cocktail trend. Slightly sweet, fizzy with a touch of lime, the cocktail made with Mezcal (an agave distilled spirit) was refreshing; nice summertime choice. 

A tower of salsas (the tangy green tomatillo one my favourite) and pail of chips arrived soon after, followed by a plate of simply adorned guacamole. Given the tortilla chips were heavily salted, I'm glad El Patio left the dips relatively neutral. However, the non-spicy salsas' delicate flavours were somewhat overpowered by the chip: a bit more cilantro could help.                   

  

Rather than ordering off a menu, the food circulated as passed bites in exchange for food tickets. For some, like the spoon of juicy, salty, tender ceviche, it worked as the dish lent itself to sitting around.

But, for the hot items, unless you sat in front of the trailer kitchen, they often arrived lukewarm. The mushroom taco's shell turned cold and hard. Or the arancini, which is best piping hot to enjoy the creamy risotto and crispy exterior in perfect harmony.   

Generally, their food was heavily salted. The pickled cactus tacos, for example, was already salty with it's crispy shell, strong pickled cactus but then further topped with cotija cheese. But then, it's likely a brilliant entrepreneurial move as salty food calls for more drinks. 

In the end, I'd leave the food to Los Colibris, which is conveniently located on the second floor. But, to enjoy the outdoors before (or after) dinner, El Patio is a small hidden oasis.  

Pastizza can hold its own amongst the array of Italian restaurants in the city, as not a dish disappointed that evening. Of course, sipping through glasses of vino helps and since the owners also run a Californian winery, their menu offers a number of inexpensive reds that wonderfully complement the dishes tomato sauces. 

Arriving like a blimp flying through the air, the bomba con cacciatore salami ($17) was beautiful and a rare sight. Our server explained a hot cooking temperature combined with pizza dough causes it to puff up into a soft yeasty pillow. Adorning the bomba are sheets of salty cacciatore salami, creamy asiago and peppery arugula.

After the fawning died down, the bomba is cut through and deflated for serving. Unlike pizza, it’s chewier and lighter so the meat shines through. I suggest peeling off some salami to enjoy on its own as the dough is a great vessel for dipping into the selection of chili oils provided. Pastizza should consider equipping diners with scissors as sawing through the layers with a knife is messy causing ingredients to fall off of the delicate base.

The crust of the thin pizzas are stable enough to be held; exactly what I want it to be. If you enjoy heat, the arrabiata pizza ($18) with its hot njuja (a spreadable pork sausages), spicy cacciatore salami and chili paste is for you. The addition of bitter slightly sweet rapini, earthy mushrooms, sweet oven dried tomatoes and salty parmesan provides for a well-rounded flavour.

The bolognese pizza ($18) is another dish great for pairing with chili oils (for me the bird’s eye version in particular). With ample pieces of meatball, peppers and cheeses over tomato sauce, its a heartier pizza lightened with pieces of fresh basil.

After catching a whiff of truffle oil it’ll be hard to avoid ordering the funghi pizza ($18). The mushroom medley offers an earthy, meaty and crunchy combination. But, a bit more fontina or seasoning would make it even better as it’s a relatively neutral pizza; even a simple olive oil and salt dressing for the arugula topping may help.

With the excitement over pizzas, the carbonara spaghetti ($16) was the sole pasta for the night. Of course the pasta was al dante but what made the dish was its sauce. The creamy pancetta specked carbonara coats the tongue but then the peppercorns arrive hitting the palette with the mineral spice.

During the warmer months a wraparound patio completes Pastizza so you can enjoy carbs and wine along the Esplanade or Market – two streets great for people watching. And if you feel like something lighter without resorting to salad,  may I suggest the pillowy bomba, a delicious cushion covered with meat.