Thursday, October 20, 2011

One day, two meals.

Lunch: The County General, 936 Queen Street West

A medium rare, six ounce burger includes pickles and mayo. For what it lacks in toppings (I kind of really need some L and T) it makes up for in taste. This is one beefy, juicy little bugger. The fries are a cup of amazingly crispy, cooked right potatoes with a smoky, housemade ketchup.

The already famous chicken thigh sandwich is soaked in buttermilk and fried to perfection. Succulent on the inside and extra crispy on the outside. Avocado chutney, coriander and green onion top the thigh.

I'm happy to report that a side salad is not mixed greens! Thank god for Bibb and cucumber. A refreshing scarcity of greenery.

I wasn't so happy with their version of a Reuben. Dry brisket and the stinkiest of gruyeres made for a dry sandwich and smelly fingers. That cheese is way too strong for that sandwich.

Cool cocktails, decent beers and a little rock and roll round out the experience.

They are open for brunch, lunch, dinner and late night (til 3 am) so plenty of opportunity for a great little meal.

Dinner: Acadia, 50C Clinton Street at College

This restaurant talks a big game of creaky porches, lazy ceiling fans, southern food and warm hospitality.

I'm talking about an over priced, hodge podge of unusual but underwhelming ingredients - imagine mirlitons, benne seed brittle, red eye sauce, nasturtiam, Anson Mills Gold Rice. It's about as impressive as people that use big words but don't know what they mean.

These dishes need less presentation and more seasoning.

Now you might be thinking that I'm off my southern rocker here because of the acclaim that Acadia has received thus far but trust me, don't believe the hype.

The menu is small and so the four of us basically ordered its' entirety.

The best; Northumberland Strait scallops that were expertly seared into a golden brown crust with a smooth medium rare center. There could have been nothing else on the plate.

Everyone is loving the shrimp grits. A little bowl of comfort with its' smooth and creamy grits and chunks of sweet shrimp. A ham hock consomme added a nice depth of flavour.

The worst; everything else.

A too mealy corn bread lacked salt and its' accompanying sweet potato butter did not taste like sweet potato - at all, in the least, zip. Over cooked and tasteless halibut cheeks with buttermilk dust (two ingredients that don't even belong in the same sentence), a Vidalia onion tart that tasted like it came from Whole Foods, fatty short ribs and strange desserts.

Most dishes were extremely pretty and well presented but I'd rather taste my $100 than look at it.

No comments:

Post a Comment