Showing posts with label tapas. Show all posts
Showing posts with label tapas. Show all posts

CLOSED: Labora (Toronto)


In the evenings, the back of Campo Food Hall transforms into Labora, a tapas restaurant. With the rest of the stalls closed, there’s a sense of calm as you enter the space, like walking through a short alley to get to the restaurant.

While Labora isn’t as laid back as a small shop in Barcelona, it does have a casual vibe, which is why when our waiter asked if we like olives (before we glanced at the menu), my husband answered yes (even though I’m impartial to them). Soon a large plate of them arrived with a $7 charge to match. I’ve dined in countries where a snack charge is added to everyone’s bill. Usually, this means a plate is already sitting on the table and the menu generally calls out the cost. To have someone ask if you like olives, like if you want bread, and then charge you for it feels misleading.


Maybe if it was only $3 (and a smaller portion) it would be less noticeable. What arrives is a sizeable plate with four different types of olives marinated in citrus so makes it less pungent and almost sweet. As olives go, these aren’t bad. Just not my first choice for adding to the meal.

A dish like the Joselito lomo ($13.50) is what I would have preferred to snack on with beer. Sourced from an Iberico pig, it’s cut from the loin instead of the leg, so the meat is leaner but still melts on the tongue and has that lightly salted sweetness found in jamon. It’s also a good introduction to Iberico products, if you’re not sure if you want to shell out $30 for jamon.


The menu describes the pan tumaca ($6) as tomato rubbed ‘Cristal’ bread. What is Cristal bread? From what I deduced, the moniker likely references all the air pockets formed in the well-toasted airy bread that’s drenched with olive oil and so crunchy, it tastes deep fried. The thin layer of tomato paste is rather neutral, most of the flavours stem from the olive oil.


For something spicy, the bocata del calamari ($9.50 each) will have you reaching for a cerveza. Rings of lightly dusted deep-fried calamari are sandwiched in a brioche bun with tons of aioli, drizzled in hot sauce, and a pickled pepper is skewered through the squid. The pepper adds a juicy freshness to the sandwich but with the siracha was really spicy. Luckily, you can always pull it out and take small bites to temper the spice. The sandwich was delicious and one of my favourite dishes of the evening.


Another was the rubia gallega ($19.50) a cured Ontario ribeye that’s prepared like Iberico, thinly sliced then topped with honey mushrooms and truffle oil. The truffle oil was a bit overpowering when eating the beef on its own, but with crostini the flavours balance out. What a genius idea to use ribeye as the protein, the cut has enough fat for that lusciousness, like ham, and lends itself to taking on the lightly sweetened flavour.


After some heavier dishes the tumet ($19) was a welcomed contrast. The oven-roasted terrine made with thinly sliced zucchini, eggplant, and potato was a fairly big portion. Aside from the potato, the other vegetables became lost in the thick zesty tomato sauce so more of the zucchini and eggplant would make this even better.


Some dishes could have been good if only there wasn’t one overpowering ingredient added. Sometimes it just pays to keep it simple with seasonings like oil and salt.

The BC striped shrimp pintxos ($16), a special for the evening, takes the tiny shrimp and lines them onto whipped roe on toasted bread. These ingredients would have been more than enough: the roe salty with a rich seafood essence; the shrimp a little sweetness; and there’s even chives, adding a taste of the herb and colour. But then, a liberal sprinkling of paprika is added, completely overpowering the shrimp and giving a slightly bitter finish to the dish. 



Similarly, the sour grapefruit used in the serviola crudo ($18.40) covered the delicate yellow tail tuna. Maybe it has something to do with our waiter urging us to spoon the marinating liquid over everything, to get the coffee flavours. 


In all fairness, our waiter was extremely friendly and warm, I know he was just trying to make sure we had the best experience possible. However, I couldn’t taste any coffee and the sour grapefruit so pungent I coughed. Alas, the poor tuna no match for the citrus. 

Overall mark - 7 out of 10


How To Find Them
 Location: Toronto, Canada
 Address: 433 King Street West (in the Campo Food Hall)
 

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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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Azarias (Toronto)


If you’re trying to satisfy a picky eater or a crowd with varying tastes, Azarias is a good choice for an Etobicoke restaurant. Although the establishment sounds Greek (on account of being named after the owner), their menu has a diverse array of dishes to choose from. Most are shared plates, but if you’re over the trend, you can easily pick and choose salads and larger plates to create a traditional meal as well.

Stumped on what to order? Azarias provides a top ten list to guide you through the process. The first half of this post will focus on these popular dishes.

Topping the list is the spicy shrimp tacos ($15), a let-down unless you enjoy overly battered seafood that hasn’t been drained properly. The only saving grace was the shrimp’s large size, lending itself to stay plump and juicy. But then it’s laden with oil and a “spicy” sauce that’s surely just Frank’s Red Hot out of the bottle. Plain cabbage with a bit of corn lines the bottom of the flour tortilla, hardly the salsa fresca you’d expect as described on the menu.


Go with the #2 option instead: Montreal smoked meat sliders ($10). Overlooking the dense bun, the thickly sliced meat was tender incorporating enough fat for taste without getting heavy. Served warm, you get a bit of spice with each bite and despite being full flavoured, the smoked meat wasn’t too salty and went well with the mustard. Paired with a juicy pickle wedge, it’s a dish that could make a Jewish deli proud.


When Brussels sprouts ($9) are done right, they are so good. Azarias’ version is fine but runs into the pitfall of relying too heavily on other ingredients – in their case, sun dried tomatoes and bacon. Since both are such strong flavours, the actual sprouts get drowned out. If I want bacon, I’d order bacon. For a vegetable, I want Brussels sprouts!


Their Kung Pao chicken ($14) was a popular dish that many tables order. The sauce has a wonderful spicy kick, a sweet chili Thai enhanced with garlic sauce, so it’s a shame that the miniscule chicken pieces were so overly battered. Personally, I’d prefer the chicken to be simply tossed in flour (rather than a full-on batter) and cut into larger pieces so that you can actually taste the meat. The jalapenos, on the other hand, were a nice touch.


Surprisingly, their short ribs ($18) were only #7 on the top 10 list. It was certainly one of the better dishes I tried that evening and deserves a top three ranking. The large bone-in rib is braised until tender and glazed in a wonderful reduced beef jus. With the roasted carrots, this could easily be a main dish for those who don’t feel like sharing.


Bacon seared jumbo scallops ($15) was the last top 10 dish we tried. With a lovely caramelized crust and their large size, the scallops remained tender and meaty. Instead of being wrapped in bacon, it was nice that the meat was on the bottom so you can break chunks off with the scallop or have it as a crispy meaty chip to end.


In terms of the dishes that didn’t make the list, there were some hit and misses. The Caprese salad ($11) was heavily slathered with pesto but needed more salt. Interestingly, the kitchen tosses the cheese and tomato slices in the sauce (rather than pouring over top), which is a good idea allowing every bite to get an even coating of flavour.


Although the macaroni and cheese ($9) looked watery, the flavours were spot on and the light dusting of buttery gratin on top was fantastic. Pair these with the short ribs and you can easily build a decadent plate.


The green beans ($8) were fantastic and much better than the Brussels sprouts. Since they were cooked on a grill, they retained a great crunch and the roasted garlic and dusting of parmesan added enough flavours without taking away from the actual vegetables.


For the low price, you get a hefty portion of potatoes with the sea salted fries ($5). They are piping hot and have the essential freshly cut potato essence. Combine the fries with the Montreal smoked meat sliders and you have a great meal.


Despite already having an extensive menu, Azarias also offers daily specials. Having tried two of the dishes, they’re definitely worth ordering. The osso bucco with penne ($18) could easily be a pasta main dish given its large size, but since the garlicky cream sauce is pretty rich, it also ideal for sharing. Dollops of goat cheese combine with plump mushrooms and chunks of soft lamb to make a great meal, I would have been happy with just a plate of this to myself.


They baby back pork ribs ($14) where glazed in honey garlic and very tender and meaty. They’re sticky and messy, everything you want ribs to be.


Azarias resourcefully uses pots of herbs as décor on tables, while also including a pair of scissors so diners can actually use the herbs. Our waiter suggested we cut up the basil to infuse the olive oil for dipping bread into. What a delicious idea that enticed me to devour two slices of soft crusty bread – much to the demise of stomach for the rest of dinner. Let that be a warning when you visit… just one slice.

Overall mark - 7.5 out of 10


How To Find Them
 Location: Toronto, Canada
 Address: 3058 Bloor 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:


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

Baro (Toronto)


Blink and you’ll momentarily think you’ve been transported back to Valdez – a similar long dining room and open concept kitchen along one wall certainly caused a sense of déjà vu for me. Of course, there’s been upgrades: the gorgeous wooden arch at the entrance and the emerald banquette seating a comfortable improvement from the stools used in the former restaurant.

The menu continues to offer Latin American dishes with a twist. The Nikkei ceviche ($26) is an ideal alternative if you’re not a fan of cilantro as nori slivers are used in lieu of the herb. Cilantro is one ingredient you won’t get away from at Baro – luckily, I love its use.

Delicate cubes of Hamachi are seasoned with a tart ponzu and lime mixture with crispy radish slices for interest. Most surprisingly are the tofu cubes and edamame pods mixed with the fish, ingredients not generally found in ceviche but works. In signature Steve Gonzelez fashion, the accompanying chips were made with a delicious root vegetable (in this case lotus root), its saltiness great for scooping up the citrusy concoction or munching on its own.


While the empanadas ($7) actually arrive in a paper bag (a cute presentation that also helps soak up excess oil), you have to see these three bite snacks in their full glory. They’re some of the best empanadas I’ve eaten, the corn meal crust slightly sweet and oh so crispy. Meanwhile, the beef, potato, and peas filling is saucy, but thick enough so the crust doesn’t get soggy. On the side, a spicy aji sauce accompanies for dipping, but I rather enjoy them au natural.


The chicken wings ($12) were slow to arrive, but worth the wait… especially when they’re blistering hot. Each fair-sized wing’s coating is incredibly crispy and tossed in a thick smoky guava barbeque sauce. A must-try for wing lovers.


A great add-on to a salad is the matambre ($15), a 6 oz. piece of flank steak, which can turn the leafy greens into a complete meal. A roughly chopped chimichurri tops the beef, adding a refreshing element to the steak.


If the OG duck chaufa ($35) reminds you of bibimbap, you’re not the only person. Served in a hot stone bowl, sticky rice is mixed with duck confit and Chef Gonzalez’s sweet and beany Papi kung fu 
sauce... it’s bibimbap gone wild. With a smorgasbord of ingredients including edamame, egg, tobiko and bird’s eye chili, there’s plenty of crunch and flavour. Make sure you share the dish amongst at least three people – it’s a rich affair.


For a more balanced meal, the roasted cod ($32) is a great choice. The fish is simply seasoned and cooked to perfection; much of the flavours comes from the spring succotash and light creamy sauce. Then you bite into one of the sizeable octopus croquettes ­- think of them as seafood paella arinicini - oh what a wonderful crunchy and buttery finish.


In my haste to dig into the churros ($7), I forgot to take a picture but they certainly hit the spot – hot sticks of freshly fried dough dusted with enough cinnamon sugar. You could dip to your heart’s content in all the molten dulce de leche, which was salted and perfect for keeping the dessert from getting too sweet.

Baro is a lively atmosphere and I could listen to our waitress describe the dishes all night – imagine Sofía Vergara (Gloria on Modern Family) explaining in passionate detail all the ingredients that make up a dish.

All the herbs and spices is what makes Baro’s food so great! They’re intense and full of flavours: the ceviche has a tartness that commands attention and the chicken wings tossed in a rich sauce that could go toe-to-toe with a Mexican mole. Seductive flavours that make you want to eat up ever last bit of each dish, a Latin love affair with food. 

Overall mark - 8 out of 10


How To Find Them
 Location: Toronto, Canada
 Address: 485 King 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:


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


Simply Snacking: Espuña Tapas Essentials


The culture of sharing little bites is everywhere in the world: the French pass around hors d’oeuvres, Italians have antipasto, and Chinese families love dim sum. In Spain, they’re known as tapas, a selection of cold or hot dishes often eaten as a snack but could be combined into a meal. While travelling in Barcelona, they were a wonderful pick-me-up after hours of sightseeing to refill on nutrients and cool down with beer or sangria.

Sometimes tapas are purchased, but the simpler versions are offered on a complimentary basis with drinks. In fact, the practice began when bread or meat slices were given out to patrons at taverns to cover their glasses and keep out the blowing sand from dirt roads. The meats also tend to be saltier to encourage drinking and higher alcohol sales.  


This year, Espuña Tapas Essentials is crossing the ocean and entering the Canadian market. Currently found in Longo’s Market stores, they offer a variety of 18 sliced meats and heat-and-serve products. As an introduction I received a selection of products to try and invited friends over to sample them over wine – luckily my home wasn’t overly dusty as there’s no way these meats would cover the large wine glasses we use nowadays.

Directly translated as “mountain” ham, the Serrano ham used to be cured in sheds in high altitudes. Delicious on its own, I also enjoyed the ham on toasted bread brushed with olive oil with lightly aged white cheddar. The heat of the bread starts to warm through the cheese and softens the thin layers of fat on the Serrano ham to give the tapa a creamy feel.

If you like your charcuterie fattier (especially when pairing with beer), Espuña has a whole line of salamis. The Barcelona style (on the left in the picture below) is less blubbery and seasoned longer to really allow the salt and pepper to permeate the meat. The longer curing period also makes the pork dryer and a tad gamier than your typical salami.


Meanwhile, the original Olat salami (in the middle in the picture above) originates from the founder’s region, in the North Eastern part of Spain. Larger chunks of fatty pork is stuffed into a thin casing and seasoned again. A little greasy for my tastes, but was the salami my husband happily inhaled.

If you’re in the mood for a real salty snack, the chorizo cañitas takes pepperettes to the next level. Like its name, the cañita is thin and long like a “drinking straw”; Espuña even suggests you serve them standing up in a glass with breadsticks.

For me, since the soft pork was so well-seasoned with salt and paprika, I found the cañitas were best consumed in small pieces tucked into a soft piece of bread. Use them for a quick omelette: dice one cañita into small pieces, mix into two beaten eggs, and cook! You don’t even need to add any salt and pepper, making it one of the quickest breakfasts I’ve ever made.

The heat and serve line is ingenious for making tapas that could transform into a hearty meal. After removing from the packaging and a quick minute in the microwave, I was presented with juicy aromatic meat skewers with chopped fine herbs and a sweet and salty bacon wrapped dates. These are great for dinner parties, especially since they can be prepared in small batches to provide guests with a hot treat. 


When Esteve Espuña first started making sausages in a farmhouse near Olot, little did he know that his creations would eventually be eaten worldwide. Thanks to his family member’s working to expand the brand, I’ve received a taste of Spain in Canada. Mix with fresh bread, a selection of cheeses and grilled vegetables, their creations really allowed for a satisfying spread with friends. 

Disclaimer: The above snacks were provided on a complimentary basis. Rest assured, as noted in the mission statement, I would never promote something I didn't actually enjoy.


MORE: Back to Simply Snacking

How To Find Them 
 Website: http://www.espunatapasessentials.ca/ or Longo's
 Approx. Price:  $2.99 - $6.99

Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog

Kintori Yakitori (Toronto)

Kintori Yakitori Toronto

If you’re a grazer and fancy eating small portions of food while drinking, Kintori Yakitori is an idyllic dining experience. Think of the restaurant as the Bar Raval of the Japanese scene – order a few items (most dishes are sold in single units), chat whilst enjoying a drink, then order some more. Repeat until you’re full and satisfied.

As Kintori’s name would imply, yakitori is what their known for – in the strictest sense, skewered grilled chicken products. In reality, the restaurant’s menu encompasses many other proteins and vegetarian ingredients as well.

The gyu-tongue kushi ($3.80) was fantastic, a thin slice of flavorful tender beef with a slight springy bite. The dish offers such a rich flavour in a delicate way.


We tried two meat and onion options. The grilled spring onions interlaced with the chicken thigh in the negima ($1.80) provides a slightly sweet and fresh contrast. While the scallion sauce covering the beef ($3.20; negi shio gyu) was much stronger – if you enjoy the ginger and onion oil that accompanies Chinese boiled chicken, this is very similar.


The chicken wing ($1.80; tebasaki) was delicious, especially in the winter when the craving for BBQ starts to creep in. Of all the meats, this had the most prominent hint of smokiness, the end product of cooking the yakitori over Binchotan charcoal that Kintori imports from Japan.


Although chicken meatballs ($1.80; tsukune) sound rather plain, the meat mixture was nicely seasoned and when combined with the caramelized glaze quite tasty.


Kintori provided me with my first experience with numerous chicken innards ($1.80 each). Despite the scary veiny looking exterior, the chicken heart (hatsu) was the best of the bunch and reminded me of a tougher gamier squab.


The chicken gizzard (zuri) is what I like to think of as the bubble gum of the offal world; it’s good if you can stand the bouncy texture. Despite having a delicious sweet and salty tare glaze on top, I regrettably couldn’t stomach the chicken liver (reba) – it’s quick change in texture becoming almost powdery and foamy is so different from the whipped mousse normally eaten.


At times, Kintori also offers kushikatsu or skewered deep fried delights on a specials menu.  The quail eggs ($2; uzura kushi age) and the bacon wrapped asparagus ($2.50) are heavier than the grilled options but has such a satisfying crunch from the panko crust. They went particularly well with beer, the malty bitterness of the Asahi black ($8) a nice combination with the grease.


An order of the house made pickles ($3.80; oshinko moriwase) is a good idea, the lightly marinated burdock root, cucumbers and napa cabbage works to clean the palette. If you can stand the saltiness, the nikumiso kyabetsu ($3.80) could also work, the cabbage “salad” accompanied with a strong miso pork sauce for dipping.


Should you need something more substantial, Kintori also offers noodle dishes including the ramen from Kinton downstairs. To keep with the grazing theme, we had the yakionigiri ($3), a grilled sticky rice ball with a smidge of preserved plum in the center providing a salty sour kick. I thoroughly enjoyed the crunchy smoky exterior, which reminded me of the crust that forms at the bottom of hot pot rice.


For a savoury end, the delicate dashi maki ($5.30 for 6 pieces) is nice, the egg’s texture light and moist. Meanwhile, if it’s sweetness you crave, the nouji cha crème brulee ($5) was also enjoyable. The roasted green tea taste was quite pronounced … I could see the matcha remnants on the bottom of the ramekin.


With all the options, it may be difficult to decide what to order. Kintori has an omakase ($17.80) menu where they’ll serve you a selection of what’s fresh and delicious. Considering Chef Hiroki Takai has been specializing in yakitori since he was 18, I’d say the restaurant knows a thing or two about what to try. 

Overall mark - 8 out of 10


How To Find Them
 Location: Toronto, Canada
 Address: 668 Bloor Street West, 2nd floor
 Website: http://www.kintoriyakitori.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:



KINTORI YAKITORI Menu, Reviews, Photos, Location and Info - Zomato