|BQM BurgerShoppe's $5 Burger: brisket with caramelized onions, goat cheese and jalapeno aioli (I added the onion ring)|
Thursday, May 31, 2012
Wednesday, May 23, 2012
Hoof Raw Bar, 926 Dundas Street West, is the third baby in Jen Agg's family. I have loved everything I have ever eaten at The Black Hoof. I dislike elitist cocktails so The Cocktail Bar is not for me. I do, however, love seafood so here I am sipping a wonderfully tangy and peppery Bloody Maria getting really excited to try the already famous cured fish board ($22). It's like fish charcuterie; branzino, mackerel, black cod, tuna and scallop all cured using different flavours. The chorizo cured sea scallop impresses with its' creativity, sweetness and smooth texture. But the buttery nori cured black cod takes me somewhere, it wows me. I'd like five more pieces please.
A chawanmushi ($11) is a Japanese custard with crispy, fried kale, button mushrooms and salmon roe. The ramekin is straight from the fridge and the custard is ice cold. It's off putting. The best element is the roe; big pearls of bright red roe that burst in your mouth like sea candy.
I won't even bore you with the details of the other two dishes we tried as I don't recommend them.
All you need to know is go to the Hoof Raw Bar, have one of the four Caesars and a fish board then move on.
It's the best new appetizer in town.
Tuesday, May 22, 2012
Toronto Life is always good for information on restaurants in the city. Their 'Dish' column always does an "Introducing" feature where they focus on who just opened. But am I the only one that wonders if these restaurants are any good? I know, that's the point; we are supposed to go and try it but if I ate out every week I'd be fat and broke and that ain't pretty. Today's 'Dish' features Osteria 55, 55 Colborne Street. I had dinner here about 2 weeks ago and was pleasantly surprised. The pappardelle with creamy truffled mushrooms is a stand up pasta dish. Perfectly el dente with a gentle richness that allows you to finish your plate without feeling sick afterwards which is how some cream sauces can make you feel. Another successful execution is the 10 ounce striploin. Simply grilled with a little pickled veg salad and salsa verde. I skipped the sauce because I want to taste the beef and it's no Bestellen strip but it is good. A side of grilled asparagus is little overcooked. The space is awesome. I love the soft lighting and exposed brick. I hate the way they fold the paper napkins on the table; it looks banquetish.
Here's a link to Toronto Life if you'd like more details: