spennyrd

Doomie’s: Hollywood Lands in Toronto with the Samuel L. Jackson of Vegan Food

January 4, 2017 spennyrdLeave a comment

It’s stretch to say that Los Angeles and Toronto has too much in common. Sure, because of a weak Canadian dollar and the continued escalation of TIFF to entertainment elitism, Toronto could be considered the Hollywood of Canada. In addition, Canada, in particular Toronto, have exported numerous television and movie commodities to the City of Angels. Regarding food, there have been hints of an affair between California and Toronto cuisine in the last couple of years. First, there is California sandwiches, the very successful Toronto sandwich chain which, come to think of it, seemingly has nothing to do with the Golden state. Next there was Monticito, the Jonathan Waxman/Ivan Reitman partnership which fuses West Coast cuisine with science fiction comedies. The latest Cali spinoff in the Six is Doomie’s, the popular LA joint which didn’t have to claim a single animal product for inspection when crossing the border earlier this year. Doomie’s, unlike some of the other vegetarian or vegan places in town, doesn’t claim that their products are healthy. In fact, they boast about not offering salads on the menu. Instead, the theme centres around caloric-laden junk food including the flagship vegan Big Mac which mysteriously does not appear on the menu but is available (likely due to the carnivorous lawyers representing Ronald McDonald et al.).

It has a very modest storefront and a long narrow and equally modest interior. There are a number of seats at the bar and since I was solo (and the fact there wasn’t an available table in sight), I was seated there. The waitress was very pleasant and cordial and didn’t grill me about my normal food preferences. She wore her heart on her sleeve; actually it was a tattoo which may or may not have been a heart. I was driving so I stuck with pint-size pop but I was easier talked into the aforementioned sandwich. I was also coaxed into a upgrade of the side of fries to nacho fries which came complete with fake meat, fake cheese and real vegetables….a combo which ran me $20. I was pleasantly surprised. I’m not sure if the picture does it justice but the burger was probably twice the size of a normal Big Mac. The fake meat was far from extraordinary but the combination of ingredients (especially in the cheese sauce but keep in mind I have a strong affinity for fake cheese) certainly gave you that Big Mac feeling. It was like completing a chemistry lesson and then eating it. It was as messy too…on numerous occasions I felt like a two year old trying to eat that thing. The fries were those crispy coated ones but the added toppings made for a delicious side. I was lucky to get through half the offering.

doomies — The Doomie’s Big Mac with Extreme Nacho Fries $20

My Take

I’m sure there is a laundry list of reasons why people choose to become vegan which may include the following:

A recognition that meat production and consumption destroys the carbon footprint quicker than a Nascar race.
Bambi is cute.
Their satiety comes from peace in the soul as opposed to peace on the tongue.
It’s the easiest way to fit into a size 0 set of Lulus.
A past, existing of fear of a future health scare.
In the case of a guy, he wants to get laid.

Doomie’s could address most of these (except 4 and maybe 5) but I saw 6 first hand when the guy beside me openly admitted he only came to impress his girl who came all the way from Kincardine to try the fare. Bravo buddy!

My experience at Doomie’s taught me a couple of things. First, vegan food does not always have to served with a side of political strife or judgement. A carnivorous fat dude can walk into this place and actually be encouraged to add fake sour cream to their fries. Second, there is a market for this stuff. It was 5 when I went and the place was packed and at $20 a for a burger platter the profits can roll in. Maybe I’ll jump on the entrepreneurial bandwagon and open a PETA pit and use my son’s chemistry kit to dream up dairy products that don’t taste like shit.

In Hollywood terms, Doomie’s would be like a Samuel L. Jackson movie (even the name sounds like a movie he could star in..and you can add a $20 burger to the $5 milkshake). It’s nasty, filthy and sometimes a bit confusing but makes a tonne of money in the theatre. This would be in direct contrast to the numerous Meryl Streep movies which get critical acclaim and win awards but are sleepy and boring and nobody other than Hollywood gives a shit. Once again, maybe my concept would work. The PETA pit could offer middle of the road food with a little edge and some odd humour. I wonder if Jason Bateman is around?

Livin’ La Vida Loka: Another Example of the Evolution From Hoser Grub to Haute Cuisine

January 3, 2017January 3, 2017 spennyrdLeave a comment

It’s been a crazy year for dining in Toronto. At the forefront has been the sudden interest in Canadian food. Once the bane of culinary style, Hoser food has become haute cuisine in only a couple of years. Poutine, Molson Canadian and butter tarts have been replaced with fiddleheads, microbrews (named after every street, neighbourhood,body of water or geographical indentation across our expansive nation) and sea buckthorn sorbet. Pickerel, boar and venison are the new proteins in town.

Loka is one of these establishments. The website states it a an exploration of Canadian Cuisine and that the menu changes frequently depending on the patriotic preference and available ingredients of the day. That said, once can always count on an offering of cured meats and other creations based on their zero waste butchery policy. The rest of the menu consists of 8 or so items including a dessert. They also have a vegetarian menu available for those who find a platter of meat far from appealing. They also invite you to try the whole menu (minus the charcuterie) in smaller portions for $100 which I thought was the ideal strategy for our group of 4 (see menu below).

Hoser to Haute Dictionary:

Coppa-Fancy Bologna

Red Fife- Wheat

Deer Lichen- Moss

PEI Bluda- White Cheese not in plastic

Ndujja-Fancy Klik

Potato Glass-Really Thin Chips

Haskap- A Deformed Blueberry

The booze menu/strategy is a little odd. Instead of a vast array of shelf liquor, Loka offers a couple of cocktails (an old fashioned and a plum smash) in addition to a small wine and beer list. I tried both cocktails which were radically different but both were middle of the pack among others throughout the city.

loka-plum-smash

One of the disappointing aspects of the meal was the presentation. Every picture of the dishes on social media looked like something the Group of Seven painted. These dishes were by no means ugly, but they were a little messy, especially the Ndujja which was served plain in a white bowl and looked far from appetizing. Although a stated favorite of the waiter, I really didn’t like it at all. It was greasy, especially when served with chicharron, the gluten free but fatty alternative to bread. In order words, it really was fancy Klik.

From a taste perspective, I was probably most disenchanted by the cod tongues. I love these delicacies and they really do need very little to compliment the flavour and the overbearing and bland tempura was not effective.

The cured meats, including the pickled char hit the mark nicely. In particular, the shaved coppa was not only delicious on it’s own but the accompanying hazelnut mustard was brilliant. The vegetables (spinach and mushrooms) screamed robust and earthy flavours which were highlighted by the inclusion of a few of the aforementioned Haute ingredients.

The highlights of the night were the chowder and the dessert. The soup had a beautiful balance of richness and sea sapidity. The firm potatoes complimented the juicy mussels to round everything out. The dessert was spectacular. The otherwise earthy tones exhibited in the rest of the meal remained but a kiss of maple added just enough sweet and did not overpower the welcomed tartness of the yogurt and berries.

My Take

The concept of Canadian food is constantly being redefined, especially in an environment where a focus on local ingredients and the need for expansive creative licence is paramount. That said, many patrons (including myself to a degree) are somewhat reluctant to rewrite the recipe book too quickly. Although I enjoy the haute approach to the cuisine of my native land, I’m not about to embrace pemmican and lick the moss off rocks in lieu of a slice of meat pie or a steamy pot of KD. That said, if you are fan of energetic earthy flavours, you may enjoy elements of Loka even if the dishes don’t also resemble the stunning landscapes of Lawren Harris or A.Y. Jackson every night.

Salt Mining in Two Canadian Cities:So Diem be Carped

December 30, 2016December 30, 2016 spennyrdLeave a comment

With the exponential increase in eateries across the country, it’s not surprising that many have similar names. For example, whether you go to St. Thomas or Toronto you are sure to come across Harry’s Grill or something describing a view of a lake, a river of some other body of water. So it’s not surprising that Salt, one of the world’s most popular and coveting seasonings (and its misuse is the reason 80 percent of people are kicked off Top Chef), has resulted in namesake restaurants in cities such as Vancouver, Toronto and Ottawa. In the last couple of months, I have visited the latter two establishments. Despite the similar names, they are markedly different. Toronto’s Salt features taps from the Iberian peninsula. Salt Dining and Lounge in Ottawa, on the other hand, is a little more Canadiana, with a strong focus on music, wine and steak. In particular, they boast a steady stream of Waygu A5 100 day steaks for up to a cool $150 for an 8 oz strip.

Over the past number of months, I managed to hit both locations during my travels. With a steady flow of Portuguese Qunita Das Maias white wine in the background (which was a significant upgrade from the Mateus I used to sneak sips of from my mother’s single bottle wine cellar on the top shelf of the fridge), we feasted on an array of small plates. The jamon serrano ($12) and 5 cheese tray ($28) was a safe start. The cheese was an array of manchego among others. This was followed up with my absolute go to when it comes to anything tapas…patatas bravas. Their rendition was reminiscent of my time in Barcelona..simple but delicious. Not surprisingly, most of the remainder of the meal was seafood heavy including a delicious sea bream ceviche (freshened with cucumber, avocado and pineapple) ($14), crab cakes with avocado and piri piri aoili ($17), prawns with a corn salsa ($15) and grilled octopus with fingerling potatoes and romesco sauce ($18). The transition to land was facilitated by a unique surf and turf starring lobster and pork belly. Although it was good, I was really excited and was a little let down. The transition to land was completed with meatballs and BBQ ribs both of which were decent.

Jamon Serrano $12

Patatas Bravas $9

Crab Cakes $17

Meatballs $14

Lobster and Belly $19

Octopus $18

Ribs $17

5 Cheeses $28

Sea Bream Ceviche $14

Prawns $15

Ottawa’s Salt, on the other hand, was quite a bit different. Instead of rustic and woody, this Salt was roomy and elegant and adorned with large marble tables. In fact, the table we were seated at was quite large and almost made for difficult conversation. For the appetizers, the favorites were the tomato tartare ($15) and root vegetable salad $14). They were polar opposites; the tartare was fresh and elegant and the salad was sweet and earthy. Both were delicious. I’m a scientist by nature and I was intrigued to compare (in a non-blinded way unfortunately) a $39 filet with a $125 waygu strip.I also had 4 other dinner guests to help me. The waygu was beyond rich and the one or so ounce I had was more than enough. Most of the table agreed and in the end, although the waygu was quite satisfying, most agreed they would be happy with a filet at a third of the price. I was also intrigued by the chicken and pork belly served with rice. I normally steer clear of rice heavy dishes but I was promised that this rice was of incredible quality and actually worth more than the proteins. In the end, it was still rice and there was a lot of it.

Tomato Tartare $15

Root Vegetable Salad $14

Chicken and Belly $28

Waygu Beef Closeup

Filet $39 plus side

For dessert, we stuck with savory and ordered a busy cheese tray served with compotes, fruit and pickled veg. It was a little odd for a dessert course…I would have thought that an omission of pickled onions would have prudent post meal but it was easy enough, although wasteful to leave them there.

My Take

As mentioned, Salt Toronto vs Salt Ottawa are two different experiences. Salt Toronto has managed to stay alive in the turnstile that is Ossington Avenue for well over half a decade. Salt Ottawa, on the other hand, is still in it’s infancy with a birth along Preston Street in 2014. Toronto will offer you a pseudo-Iberian experience complete with traditional tapas dished modernized from both a taste and visual perspective. Ottawa, on the other hand, is more a regal destination complete with large, spacious tables and hunks of steak including the pricey and legendary waygu from Japan. Both destinations might run you a pretty penny (remember salt was as valuable as gold at one point in history) depending on your affinity for alcohol and whether past encounters with Mateus haven’t permanently scarred you into indulging on Portuguese wine. The need to do behavioral science experiments based on a $125 steak may play a role as well.

I suppose having numerous restaurants named salt across the company is in line with the ubiquitous use of sodium in the same establishments. Although far from a franchise, I am compelled to seek other eateries with NaCl nomenclature for at minimum a covalent comparison.

I Had DINR with the Prime Minister in the North and with the Navy…Sort of.

November 26, 2016November 27, 2016 spennyrdLeave a comment

I’m oblivious sometimes. Sure, I can navigate through a number of websites searching so what’s hot in the restaurant world but I often miss things right in front of my face. I was in Ottawa for a conference recently and needed a quick spot for dinner. As part of my search, I stumbled across DINR, a rather new app which revolves around last minute reservations at some of the most coveted restaurants in the country. Luckily, Ottawa is one of the featured cities so I managed to secure the chef’s table at North and Navy with a few hours notice. North and Navy is a relatively new restaurant which moved into the space left when Beckta switched locations. The concept plays on what the owners call similarities between the climates of Northern Italy and Eastern Ontario with a focus on local ingredients.

I was staying at a hotel down the road so it was nice walk to the Nepean street location. I noticed that the air was crisp indicating that fall was here. What I didn’t notice was that there were a number of black sedans outside the restaurant. We were quickly seated at the rail and waited for our last guest who arrived and immediately commented on the motorcade parked outside. I laughed and offered to look around the restaurant on the way to the washroom in case the beloved Justin Trudeau may be in the house. On the way back I made eye contact (well..maybe one way eye contact) which somebody who faintly resembled Sophie who was sitting with a man with flowing Pantene locks. I didn’t dare stop or make eye contact to confirm given I’m not sure of the Canadian rules around approaching a head of state in a dining establishment (although a shirtless selfie may have been in the cards), so I went back to my seat and mentioned I thought it was him. Another member of our party got up, walked past the table, did a 360 and quickly returned to confirm the sighting.

We were greeted by a pleasant employee who went through the description of the menu using the airplane safety speech that has become the norm for any shared plate eatery currently in existence. We were encouraged to try the cicheti (ie. Italian snack plate) which featured grissini, marinated anchovy, oyster, mackerel and a homemade meatball.It was served on a silver platter worthy of let’s say….a prime minister. We collectively destroyed the plate’s contents with good reviews.

north-cichetti — Cicheti $2-4 plus funky socks and crocs in lieu of a Prime Ministerial selfie

There were four primi pasta courses on the menu and we ordered them all. The potato tortaletti with matching brodo was pleasantly plated with some pickled onions. The tender and unique pasta was spot on but the delicate but precisely seasoned broth stole the show. A bit more along the traditional path of Northern Italy, the bigoli con le vongole was another hit in its simplicity. Great pasta, great sauce and great seafood. I’m typically not a risotto fan but I thoroughly enjoyed the pancetta and corn offering. It provided cream corn comfort sprinkled with salty pieces of pancetta. The mint parpadelle with abundant mushrooms was an incredible concoction of earthy flavours. The mint leaves offered a unorthadox yet pleasant freshness. In the end, each primi choice offered textures and tastes that ranged from Harper conservative to flowing lock liberal.

Bigoli con le Vongole $15

Mint Parpadelle with le Coprin mushrooms $14

Potato Tortaletti with Potato Brodo $14

Corn and Pancetta Risotto $14

As an intermezzo, we went for the raw zucchini with olives, mint and pecorino plus cured eggplant with house yoghurt. I love chef’s tables, especially when dishes involve meticulous construction. Both this dishes were assembled with a pinpoint precision which made then as appealing to the eye as to the tongue. The zucchini cleansed the aftermath of the previous dishes while the eggplant foreshadowed what was to come.

Raw Zucchini with Olives, Mint and Pecorino $14

Cured Eggplant and House Yoghurt $12

Given the sizable amount of food we had already consumed, we decided on two of the available entrees; the trout with brussel sprouts and parsnip and the Quebec duck with fennel and pear. The fish was brilliant. Maybe it was my bias given the fact that I’m tired of every fish dish in a restaurant currently being served with some kind of tomato. Instead, crunchy sprouts and a rich and pleasantly pungent parsnip puree were the perfect compliment to the pristine pesce. The red cabbage and the pickled squash (which was addictive by itself) added colour and another dimension to the dish. Duck, especially Quebec canard, seems to be a staple in Ottawa and North and Navy was no exception. There is an emerging trend coupling fresh fruit with protein and in this case, it was sliced pear. It wasn’t my favorite dish of the night but still hit decent flavour and textural notes.

Quebec Duck with Fennel and Pear $30

Steelhead Trout with Brussel Sprouts and Parsnip (and pickled squash ($32)

Since we were sitting at the chef’s table, we were able to get some great reflections and insights from the kitchen. Adam Vettorel, North and Navy’s head chef, stopped his meticulous plating to chat for a bit. He had a confident yet awkward personality which is seemingly quite characteristic among those with the role of chief cook. We were treated to a story about a recent competition in which he opted for successfully pickling of squash instead of cooking it, a tactic which was transferred with some regularity to his menu soon after.

Dessert was classic Italian which nicely reflected the general theme of North and Navy; traditional tiramisu and playful panna cotta. Like the rest of the meal, the fundamental execution was brilliant and combined old and new world ingredients and flavours.

Peach Panna Cotta

Tiramisu

My Take

Although I doubt Mr. Trudeau used nor needed the DINR app, it is a great tool for an unorganized, indecisive and whimsical food fan. I would personally argue that a culinary celebrity sighting if usually more exciting than a political one but dining with the prime minister (sort of) makes for a good story, especially when chatting with friends and colleagues who figurative bleed red or appreciate good hair. That said, North and Navy made its food, especially the pasta, worth throwing into the discussion as well. Adam Vettorel et al., unlike his famous guest,can effectively execute a plan. North and Navy’s campaign promised Northern Italy with local influence and they delivered. In the end, they get my vote even if I’m not a card carrying Liberal.

New Orleans Day 5: Bams! Bloo Bloos and A Tale of Two Diners without Having Flashing My Man Boobs.

November 10, 2016November 10, 2016 spennyrdLeave a comment

It was the best of times, it was the worst of times…bloo bloo bloo bloo bloo bloo bloo. Remembering anything after the first line of A Tale of Two Cities, the famous Dickens novel, reminds me of Dr. Evil trying to remember the lyrics to Joan Osborne’s “One of Us”.

My last few days in New Orleans still involved a few mandatory pit stops. From a celebrity chef perspective, I still hadn’t travelled down the road to Emeril’s and I still had a few DDD to conquer to meet my predefined quota of 6 for the trip. I also wanted to swing by the Sazarac bar in the Famous Roosevelt hotel for the namesake cocktail.

Honestly, I didn’t have Emeril’s on my mandatory list but I certainly didn’t turn down the chance when I got invited to lunch. I figured it would be best to sample a bit of classic Cajun cuisine with a bit of fancy in the form of soup and salad (more specifically gumbo and lobster salad). The dishes couldn’t have been different. The gumbo was rich and thick and full of regional flavours and flare. The salad was crisp and refreshing. I was pleasantly surprised by both and quickly forgot the annoying Bams! that made me angry for years before. I did, however, read that the Bams! were a way to keep his staff awake. While filming his show, we would do at least half a dozen back to back in only a few hours and needed to scare his staff into staying attentive. The service was above average..for New Orleans anyway.

Gumbo

Lobster Salad

After the conference sessions of the day were over, I became an aristocrat for 45 minutes and sipped a sazarac in the bar at the historic Roosevelt hotel. Once a cognac based drink (in fact it still can be), since the 1870’s it has been more commonly served with rye whisky due to the fact the phylloxera epidemic in Europe devastated the vineyards of France and made cognac an endangered species. Foodies probably also appreciate the fact that the sazarac starts with a herbsaint rinse. Herbsaint is a locally produced anise-flavoured liquor which replaced absinthe when it was banned in the early 19th century due to its potential hallucinogenic properties. The substitution may also be one of the first documented examples of locavorism. God bless America.

For dinner I hit the French quarter to try the old coffeepot restaurant which could be the oldest restaurants on the illustrious and lengthy diner drive-in and dive list. Established in the 1894, it didn’t take me long to realize that it likely still served some of the original patrons in 2016. The decor was a cross between a museum and nursing home cafeteria. Keeping in mind it was a Monday night, I didn’t think it would be packed but the huge space had only two occupied tables which soon became one when the one couple got tired of waiting for the rather apathetic waiter to make his rounds. One thing I did appreciate was the Triple D combo, which allowed me to sample everything Guy had on the show in one dish. Although I knew this was going to be my order, I asked the waiter what he recommended and he nonchalantly told me he hasn’t tried anything on the menu. The danger with a preset Triple D menu that it usually allows the restaurant to inflate the price for the convenience and this was no exception. Twenty-five bucks got me jambalaya, green bean casserole, and fleur de lis chicken (with crab meat stuffing and topped with gulf shrimp) slopped onto a plate and garnished with a bit of parsley and paprika. It wasn’t the worse thing I have ever eaten but it seemed to be reheated as opposed to made to order.

coffee-pot-triple-d — Old Coffee Pot Triple D combo $25

As far as Triple Ds go, this one is among my least favorites. I guess the Old Coffee pot restaurant is a bit synonymous with a good part of the French Quarter; tired and touristy. The decor is desperate to reminisce on the glory days of the big easy and the laissez-faire attitude of the staff tainted the experience further. Finish it off with average food and I’m afraid the pot’s coffee left a bitter taste in my mouth.

Food- 2.5/5 Guyz

Decor- 3/5 Guyz

Vibe-2/5 Guyz

Total: 7.5/15 Guyz

I could have called it a night at this point but I had an ashtray I had to get rid of. I’m a sucker for a good gimmick and the Rivershack Tavern in Jefferson was right up my alley. It’s tag line is “Home of the Tacky Ashtray”. Essentially, if you bring in an ugly ashtray you get a free drink. In the past, I figure I’ve had to work a lot harder for a complementary beverage so I dropped by my local Value Village on my way to Detroit to find the perfect mantelpiece for a bar 1645 km away. After perusing through the shelves of donated knick-knacks, I laid my eyes on the prize…a rather ugly homemade chunk of ceramic which faintly resembled an ashtray.

A colleague and myself grabbed an uber and took the rather long drive out of New Orleans to the suburb of Jefferson. We were quite entertained by the driver who told us story after story about her trails and tribulations about being a female driver in New Orleans while complaining about the slew of WWE fans who poured into the streets outside the Superdome after the end of Monday Night Raw.

It was quite late when we arrived so it was far from busy but we were greeted by a friendly bartender. We pulled up to the bar and sat on another of the bar’s gimmicks; the Bar Legs stools. These homemade works of art have been part of the Rivershack’s decor since 1992.

Luckily, the kitchen was still open and offered bar food and burgers. We ordered mushrooms and onion rings ($6.75 each) and a burger with jack cheese for $9.75 which were the perfect accompaniments to my free pint. The food was far from gourmet (I did find it odd that the cheese on the burger wasn’t melted) but the batter on the snacks was seasoned nicely and the price was right for what you got. While sitting on somebody else’s legs, I imagined if I lived in the area I would use my own legs to stroll down the road and catch a band at this rural eatery on a regular basis.

Onion Rings $6.75

Mushrooms $6.75

Jack Cheese Burger $9.75

Bar Legs Stools

My Tacky Ashtray

Although my visit was a little artificial given it was late on a Monday night, I did like the waiter and the gimmicks at the Rivershack. The food was decent as well. Plus, I can’t help feeling oddly proud about the fact that a little ceramic ashtray which was destined to collect dust on a Value Village knick-knack shelf in London is now permanently enshrined in the “Home of the Tacky Ashtray”. It almost brings a tear to my eye.

Food-3.5/5 Guyz

Service-4/5 Guyz

Vibe-4/5 Guyz

Total- 11.5/15 Guyz

My Take

My last day in New Orleans was a food network extravaganza highlighted by lunch at one of the pioneers of celebrity chefdom’s establishments and visits to two very polar Diners, Drive-ins and Dives. It did remind me a bit of a Tale of Two Cities but instead of peasantry vs aristocracy ( I feel I experienced both in 12 hours), my tale is one which parallels the tired tourism of New Orleans with a shack on a rural road where one can come and hang with the locals, ashtray in hand, and get a free beer without having to expose his man boobs as a consequence.

East Side Social: A Lesson in the Evolution of My Homophobia

October 9, 2016October 9, 2016 spennyrdLeave a comment

I think I’m still homophobic.

Before you cast stones and banish me to hell, let me explain. I believe there has been an evolution in the definition of homophobia over the past two or three decades. As a high school student at an all guys school in Sudbury, Ontario in the late eighties, I sat around the lunch table with a bunch of social rednecks and laughed at gay jokes like the rest of them. I had little regard for the struggles associated with homosexuality. First, I naively thought that none of my friends could possibly be gay. Secondly, I believed that in fact nobody in Sudbury was gay and that the whole movement was a trendy urban phenomenon.

After high school, I was keen to get out of Sudbury (much like my gay friends it turns out) and I pursued my post-secondary education at the University of Guelph. Guelph was interesting in the sense that it was quite dichotomous; one one side were flocks of macho agricultural students and on the other were the advocates for social justice in which gay and lesbian rights lead the charge. Add the learnings from my first year sociology course, and I grew to realize that I needed to tolerate people who were different than me in whatever way that was. Still, I was leery to full embrace the movement because, while I was being taught the need for tolerance in order to live in a utopia, my science courses challenged me to believe that everything, whether it was faith in God or same sex attraction, required a biological rationale. If you could show me that brain size or the expression of a specific gene could explain why I don’t steal or why I would prefer men over women then I would be much more accepting. I never found definitive evidence which continued to allow me to live in a bubble and live with the mentality that,although I was in the midst of gays and lesbians, I still really didn’t know many so I really need to understand.

Years later, with the advent of social media and other means of communication, I learned that many of my schoolmates and, in fact, a few of my closer high school friends were now overtly gay. It was a bit of an epiphany and really the first time when I truly understood my self-righteous nature.

There is no question that in the past few years, gay rights have been at the forefront. The explosion of the pride movement and changing legislature catalyzed by a proactive federal and provincial government have set the stage for mass social acceptance of anybody regardless of gender, race, age and, of course, sexual orientation. During this movement, I have further evolved along my homophobic spectrum to a point where I think I finally get it.

So, why am I still homophobic and why the hell am I writing this stuff on a food blog? It’s simple; I had a dining experience which put things into perspective. I met a couple of work colleagues for dinner at Eastside social. Located in mercurial Leslieville, Eastside offers a seafood heavy menu in the trendy prohibition decor. Since it was still summery outside, we opted for the quaint back patio and were introduced (or at least playfully warned) about our waiter for evening. Eccentric to say he least, we was a 53 yo gay guy who hails from…yes….Sudbury, Ontario. I relayed that this was my hometown and for the remainder of the night we had conversations about our native neighborhoods, porchetta bingos at the Beef ‘n Bird, Tarini’s meat shop and why we both got the hell out.

Fighting the desire to order off the small but impressive cocktail menu, we each ordered a pint each from the small draught menu (I went with the Junction Conductor’s ale). His passion for life mimicked his passion for the food. He quickly agreed when we suggested the sardine crostini to start. For the main, he proudly boasted that there wasn’t a bad offering but in particular recommended the fish tacos and octopus. We agreed and also added the crab stuffed leeks to the mix. One of my colleagues had a seafood allergy, so, although there was an arctic char special, it was suggested that he stick to land dwelling protein for safety purposes. When he asked about the hanger steak, the waiter explained it was quite good, especially since it was seasoned with a rub and that he likes anything which involves rubbing meat. My normal reply would have been “Why do you think I’m ordering the char?” but a total lack of confidence in the given situation killed it and I simply laughed. This is why I think I’m still homophobic; my phobia lies in my confidence about being straight. For some reason I have it in my head that I should be apologetic about liking woman; a philosophy which upon reflection is simply ridiculous.

As for the meal, the sardine crostini was brilliant in its simplicity and presentation. The crab stuffed leeks were quite interesting in that they were almost a modern spin on the famed Crab Louis salad. The fish tacos were smartly served on corn tortillas and gently breaded so the flaky fish instead of everything else was the star. The octopus was charred a little more than I prefer but still very tender and seasoned beautifully with olive oil and citrus (personally it’s nice to see a generous portion of octopus minus the potato and/or olive which seems to grace most of the other menus in town). Each of the dishes, however, was served with the waiter’s confidence which almost forced me to agree that the meal was great and maybe even better than it actually was.

Sardine Crostini $8

Crab Stuffed Leeks $17

Fish Tacos $13

Octopus $20

As mentioned, the whole experience got me thinking. The biggest barrier I had in the past was the need to believe that people needed to make decisions for reasons which are rooted in science or logic or whatever you want to call it and that by making decisions outside of norms will draw attention so a person needs to consider this when deciding what to say or do. That couldn’t be further from the truth. Some people seem to think that our forefathers fought for the freedom of our country with some sort of stipulations. I don’t think even the most conservative veterans put their lives on the line for some Canadians..they did it for all Canadians. They were protecting the freedom and liberty of us all and last time I checked, this meant making whatever decisions we want. If someone wants to wear pajamas to Walmart, so be it. If sometime was to tattoo their mother’s name on their shoulder or the first letter of Paul to Corinthians on their forearm then so what. If a little girl decides she’s going to escape poverty and blow the world away, she has the ability to do so. What took me years to understand was whether a person chooses to be gay or is biologically gay is a moot point..the fact is they are gay and have a right to be. In saying that I came to realize that I can be confident and proud about the fact that I’m straight in the same way I’m proud to be of Irish or English descent.

In the end, confidence is a virtue, whether it is expressed as an establishment or as a person. Claims such as “The Best Wings in Town” or “Sudbury’s Best Fries” have been effective and primarily unproven claims of restaurants for years because they are rooted in confidence. Despite the aforementioned waiter, an experienced owner and a swanky decor designed by celebrity stylist Cherie Stinson, perhaps the biggest swagger Eastside Social has is setting up with some success within the boundries of the stubborn Leslieville scene.

On a personal note, I can get up in front of a group of 200 and speak. I can lead a team building discussion with ease. So why can’t I declare my frank heterosexuality in the midst of a confident gay man? Maybe it’s because I’m still homophobic. In this regard, next time I come here I’ll confidently order the char and better yet, switch to the chicken shortly after.

New Orleans Day 4: Compere Lapin and Shaya Reminded me that Drew Brees Won’t be Around for Ever

September 26, 2016 spennyrdLeave a comment

With the NFL season now in full force, I am reminded that there is a changing of the guard when it comes to quarterbacks. With Peyton’s retirement, the Brady suspension and iffy performances by some of the league’s veterans QBs coupled with the emergence of new blood lad by the likes of Carson Wentz, notice has been served. This might not be that different than the food scene, especially in New Orleans. Although the long standing staples of Cajun cuisine continue to be alive and well, one can argue that they are being upstaged by the new kids on the block which include Shaya, the 2016 James Beard winner for best new restaurant in the US.

Day 4 was a brunch more than breakfast day so my food adventures began down the road at Compere Lapin in the Warehouse district. Once again, the weather was ominous so a location close to the convention centre was most desirable. The website describes this destination as follows :”Inspiration for the menu comes from the traditional Caribbean folktales featuring a mischievous rabbit named Compère Lapin that Chef Nina Compton read during her childhood in St. Lucia. Drawing on the story’s themes of exploration and play, she mixes the indigenous ingredients and rich culinary heritage of New Orleans with those of her Caribbean roots. Tapping into her classical French culinary training and deep experience with Italian cuisine, the result is a playful menu that takes food you know, and makes it food you love”. In addition, Eater New Orleans included it on their where to have brunch list.

The decor is roomy and industrial. We were there early so the crowds had yet to materialize. The smallish brunch menu featured a mix of sweet and savory so I indulged in a little of both. I started with a vanilla bruleed grapefruit which I thought was a smart twist on the breakfast classic. Next was a mix of two of my favorite things: biscuits and gravy and poached eggs. I found it a bit underwhelming; the heat from both a spice and temperature perspective was a bit lacking. The service was decent but I actually found the cleanup crew better than the waitstaff. My water glass was never empty and the gentleman was polite and courteous. The actual service was just ok.

Biscuits and Gravy $15

Vanilla Bruleed Grapefruit $5

Since it was brunch I really didn’t have a formal midday meal but took the opportunity when I had a few minutes to sample the famous grilled oysters from Drago’s. Almost 25 years ago, a little experimentation with one of nature’s most delicious offerings became what is now Drago’s signature dish. I was a bit reluctant given my wariness toward cooked oysters in general but figured garlic, butter, herbs and cheese on anything is never a bad idea on anything. I sat at a seat in front of the grill and watched the magic happen. With a beer in and a cup of gumbo on the side, I delved into a half dozen for $12. Even with the large chunk of baguette covering part of the plate, it’s clear that a New Orleans half dozen is a bit generous. Not only that, I felt like a bit of a seagull because I was also thrown an few extra by the guy at the grill once in a while. I wasn’t complaining because they were delicious and cooked just enough to maintain the taste and texture I enjoy with a platter of raw ones. The gumbo was pretty solid too. In the end, it was an excellent pseudo-lunch rounded out by great food and incredible service.

Drago Oysters $12

Drago Gumbo

Dinner was at the highly anticipated Shaya which took this year’s James Beard crown as best new US restaurant. Also located in the popular garden district, Shaya, which is the namesake of respected chef New Orleans Alon Shaya, totally deviates from the definition of New Orleans cuisine and instead offers food inspired by Israel. The decor is a modernized old Europe but we found the table a little odd in the sense that it was ridiculously high. Perhaps it was a means to deter people from putting their elbows on the table because unless you were six foot five, this task was nearly impossible. I was happy to be with a larger group which allowed me to sample a number of the small plates they offer on the menu. For example, they offer ten or so small plates for a reasonable $23 when you order 5. We went with the tabouleh, morrocan carrots, ikra, pickles and baba ganoush. To go along with it we also got the tahini and soft cooked egg hummus. All hit the mark in their respective ways. With that we also ordered a spattering of other traditional offerings including fattoush, crispy halloumi, falafel and some tahini and soft cooked egg hummus. All were fresh, nicely presented,well spiced and a reasonable value.

Morrocan Carrots

Ikra

Baba Ghanoush

Breakfast Hummus $10

Falafel

Fattoush $9

Fried Halloumi $16

Pickles

Hummus $9

The service was less than stellar which is likely one of the reasons there were long delays between the above and main dishes. That said, it allowed our bodies to adjust to the copious amounts of freshly baked pita (there is an oven in the back) that we inhaled with the above dishes so I wasn’t upset that we only opted for three mains; the chicken, hanger steak and the slow cooked lamb. Each main incorporates both elements of middle-eastern ingredients and cooking styles (eg. tagine and slow roast) to produce food that hit both modern and traditional notes.

Ok, maybe my visit was reminiscent of my childhood compete with soft food, a high chair and service on my mother’s terms but the food was spot on and beautifully presented. Whether or not it is deserving of best new restaurant in America I will leave it to the real critics but I’m convinced the James Beard committee has a soft spot for both New Orleans and for pumping up the ethnic flavour of the day and Shaya meets both criteria. What was most disappointing was the service. It seems like even the boundaries of the big easy, which once housed the definition of southern hospitality, can’t repel the infiltration of self-centred service typical of the new foodie generation. Oh well, I guess even Drew Brees will have to hang up the cleats someday.

New Orleans Day 3: Beignets, Trolling in Area 3 and a Graham Elliot Doppelganger

September 10, 2016 spennyrdLeave a comment

My commitment to three square meals continued on day three in New Orleans; that is if you are willing to accept the fact that a beignet and a cafe au lait is breakfast. Instead of hitting the Cafe Du Monde’s original location, I opted for one close to the convention centre. It’s hard to argue that dough deep fried in cottonseed oil and covered in powdered sugar can be a bad thing and I was neither let down or really surprised. I was, however, more intrigued by the coffee. Historically, chicory was added to coffee by the French during their civil war to preserve rations and that tradition continued from Acadians right through the Louisiana settlers. The intense bitterness of this plant from the Dandelion family is likely part of the reason the cafe au lait is preferred to straight up black. That said, I picked up a can and drink it black but it’s certainly a sipping coffee more than one you would down like a shooter during the morning rush.

beighnets-cafe-du-monde — Cafe Du Monde Beignets $5

Lunch was at Peche, which won the 2014 James Beard award for best new restaurant in the US and is part of the Donald Link empire. This seafood-focused eatery is conveniently located a few minutes from the convention centre so it was relatively safe even among the pop-up thunder storms which seem to blast through the Big Easy at any random moment throughout the work day.

Living in southern Ontario, my access to fresh oysters is few and far between and when I can get them, they are usually overpriced Malpeques so I was delighted at the chance to pound back a dozen gems from gulf coast for a buck or two each. On this day the features included Louisiana Area 3 (shellfish harvest area are given a number which stop at 28 and luckily do not go up to 51). Area 3 is the easternmost harvest area. The others were from Alabama, specifically Dauphin island. Let’s just say if I lived here I would have absolutely no chance of pernicious anemia, would have frank hypercalcemia and I could probably play Robert Downey Jr.’s iron man double.

peche-oysters — Area 3 and Dauphin Island Oysters (much cheaper than land-locked Ontario)

Looking back, I think I told myself I would order anything with the word Louisiana in it. In this case it was the Louisiana shrimp roll which seemed a suitable lunch choice. Much like it’s Canadian cousin, it features a soft bun stuffed with mayo drenched seafood. It was the prefect lunch choice….good size, good taste and good value. For dessert I couldn’t resist the strawberry custard which was a trendy version of the no-bake old school strawberry cheesecake my mom used to make.

Louisiana Shrimp Roll $14

Strawberry Custard $9

Although I didn’t have the full booze laden dinner experience, lunch gave me a flavour of the food and vibe of this accolade filled eatery which was impressive. The service was prompt and courteous but pleasantly pompous.

After a number of modernized New Orleans meals so far, it was time to go old school and visit Brennan’s for dinner. This well established destination has a long history in the big easy. What’s not to like about it:it’s been around since 1946, it’s cheesy and they use words like old-world elegance and pampering service in their description on the website. Plus, their chef’s, Slade Rushing, has a name that sounds like he should be designated chef for the Sons of Anarchy. After a sazarac in the roost bar, I rewound the clock and had a seat in the tacky rounded booth in one of the many dining rooms.

I was pleased to be greeted by a waiter who looked like Michelin star chef Graham Elliot. He was quick and courteous and knowledgeable;another reminder that there still is good and traditional service in the world. He was pleased to discuss the many aspects of the menu including the specials which included steak Diane. I quickly checked my phone to ensure I hadn’t stumbled upon a wormhole which transported me back to the mid 20th century when tableside flambees were all the rage. Despite the date confusion, my mind was made up..I was dining on American nostalgia tonight and it was gonna be good.

I was at a large table so collectively there was good opportunity to get feedback on a number of menu items. Appetizers ordered included the Jackson salad, turtle soup and chilled fois gras. I opted for another bite of history…crab remoulade modernized with shaved jicama, avocado and a mango vinaigrette. It was a smart and fresh summer starter. I had a spoonful of the turtle soup as well which was bursting with great flavours but I pondered how anybody could eat it regularly in the midst of regular tropical temperatures.

Crab Remoulade

Fois Gras

Turtle Soup

As I mentioned, the steak Diane was automatic. The other choices at the table included the filet Stanley, grouper and lamb. We also had a vegetarian at the table who was offered the chef’s special which more or less ended up being a plateful of sauteed vegetables. Back to my dish; Graham cooked up the steak filet like a pro and entertained us with Louisiana banter the whole time. It was served with potato medallions and a few carrots…brilliant. The time machine was still working. It was exactly what I expected… a pan seared piece of steak covered in salty juices. The feedback from the rest of the table on the entrees was positive…even the vegetarian seemed satisfied…but that may have been a side effect from the protein deficiency.

Filet Stanley (Part of $55 taster)

Flounder $31

Steak Diane ($40)

Lamb $38

Chef’s Choice Vegetarian Dish

Going to Brennan’s and not ordering Bananas Foster would be like going to McDonald’s and never trying a Big Mac. This labour intensive dessert’s origins lie within Brennan’s seventy year history. According to Brennan’s website (which annoying has the heading Banana’s Foster…the misuse of apostrophes is a real pet peeve of mine) It was created in 1951 after the chef Paul Blangé was challenged to come up with a dessert using surplus banana’s from a family business. As mentioned, table side cooking was all the rage so the bananas foster was born. I’m a true believer that nostalgia tastes incredible so I wasn’t disappointed. There were a smorgasbord of other desserts which arrived as well including a bread pudding, chocolate pave, creme brulee and crepe Fitzgerald (also prepared tableside). The savory palate at the table opted for the cheese tray which was nicely presented with a trio of offerings.

Crepe Fitzgerald

Cheese Tray $9

Creme Brulee $9

Chocolate Pave $9

Legendary Bananas Foster $10/person

Bread Pudding $9

Brennan’s is a retro oasis in a culinary scene driven by an industrial revolution driven by hipster foodies who dismiss table side cuisine but drink Manhattans because they saw it on Mad Men. This eatery doesn’t budge on bow ties, lavish decor, crafty cocktails and insisting waitstaff earn their gratuities. The food is unapologetically New Orleans with the odd twist here and there. In the end, like a handful of other eateries in the Big Easy; one can rewind the clock and dine like a mid-century aristocrat for a couple of hours and if luck is in the air, you might actually have a masterchef flambeing fare table side.

New Orleans Day 2: Getting Surrey, Them Feeling Toup of the World and Grabbing a Few Groceries to End it All Off

September 2, 2016October 9, 2016 spennyrdLeave a comment

Day two started with another trip down Magazine Street but instead of ending up in the core of the Garden district I stopped a bit early at Surrey’s cafe, another of the 10 or so DDD in the New Orleans area. Surrey’s is a breakfast/lunch juice bar. The menu items include some of the standard fare for both meals plus a few choices with a Latin flare.

The place is rustic or run-down depending on what side of the foodie line you stand on. You know what I mean… wobbly tables on an uneven floor with mismatched chairs and confusing art on the wall. That said, the waitstaff was attentive and the dude was quick to recommend a few of his favorites. He talked me into the $11 corned beef hash. The spin was the addition of both boudin and andouille sausage. It was a delicious and hearty portion which I finished off with a few liberal splashes of hot sauce.

In the end, Surrey’s is your cookie-cutter hipster breakfast joint characterized by a seemingly necessary shottiness. In this case, there is a Latino flare added…kind of like Corona’s as opposed to Cora’s. Decent food and a decent vibe providing you go at off-peak times. Otherwise, you’ll be waiting a while.

Food- 4/5 Guyz

Service- 3.5/5 Guyz

Vibe- 3.5/5 Guyz

Total: 11/15 Guyz

Lunch was another example of me living out my PVR fantasies. Instead of a DDD, I opted for Toups’ Meatery in the Mid-City. Not only had Issac Toups been nominated for numerous James Beard awards (including 2016 in which he lost out to the chef of my dinner destination), but he also was a finalist on the popular competition show Top Chef. Toups’ promises a meat heavy experience with a Cajun twist served in saloony type scenery. Armed with a carnivorous attitude, I delved into the lunch offerings while doing my best to avoid anything related to salad which meant a smorgasbord including a cheese board, meatery board, Louisiana crab claws and a side order of cracklins. All were quite satisfying but I really enjoyed the crab claws. They were served so they could be eaten hand held like artichoke leaves. The sweet and sour of the pickled pineapple and the heat of the Thai chilis made for a number of exciting bites. They had a bit of that mindless shoving popcorn in your face effect. With a copious amount of fat and sodium, the cracklins were a complete exercise in arterial challenge. I would have been surprised if they were anything short of tongue-tingling.

Toups’ Cheese Tray $16

Louisiana Crab Claws $14

Meatery Board $25 and Pork Cracklins $8

In the end, Toups’ was a good example of a charcuterie shack with a southern spin. I would be naive to think the small amount of omega-3 in the crab claws offset the saturated fat but the Cajun flare they added certainly increased the NOLA authenticity and reminded me I was in the general proximity of the Gulf Coast.

It was back to the garden district for dinner. The destination was La Petit Grocery who’s chef, Justin Devillier, was the 2016 James Beard winner for the South region.Unlike the industrial look, the interior of this Magazine Street eatery looks like a place where you might court a southern belle. The cocktail, appetizer and main I ordered are no longer menu (a reflection of the tardiness of my blogs) but these items were still a good representation of what to expect at La Petit Grocery which is New Orleans first flavours with a little Europe thrown in. The alta cocktail, which was a combination of booze from Italy to Mexico and accented with citrus flavours, resulting in a refreshing summer drink. The fresh green garlic spaghetti was the perfect bed for the sweet crawfish tails and the crispy pork confit was teamed with modernized southern classics including pickled collard greens and dirty rice with a mustard jus which brought it all together. The wine list is diverse and tackles all price ranges including the middle of the road ones we indulged on such as the Domaine Jean Collet & Fils “Montée de Tonnerre ” Chablis 1 er Cru 2009 for $70 and Oregon’s Moises Wahle Vineyards Willamette Valley 2008 Pinot for a few bucks less.

Alta $11

Green Garlic Spaghetti with Crawfish $16

Crispy Pork Confit with dirty rice and pickled collards $27

In the end, day 2 was a bit of everything; from rustic and run down to carnivorous and classic chic James Beard favorites which speaks to the fact that New Orleans has evolved into a scene beyond Cajun and creole. That said, they seem to ensure they protect the cuisine of Louisiana’s unique culture and history as well. I would need day 3 to see if this is always the case.

New Orleans Day 1: Hanging in The Garden of Eatin’with a Few MoPhos

August 27, 2016September 2, 2016 spennyrdLeave a comment

I have heard mixed things about New Orleans. Some have told me they love the party atmosphere while others say the city was a mess before Katrina and is even worse after. I landed with “New Orleans is Sinking” playing over and over in my head. The flight from Detroit was decent and was made more exciting by a half dozen drunkish but well-behaved guys who were on the way to a bachelor party.

My goals for the day were simple. First, I wanted to get accustomed to the weather which characterized by constant humidity, warm nights and random thunderstorms. Second, I wanted to explore the city a little and hit up a few DDDs along the way. Third, I was looking forward to ending by going to the James Beard nominated Mo-Pho for dinner.

Once I hit the hotel, I began my trek toward the lowering garden district which is characterized by small shops and some of the hottest restaurants in NOLA. Among these eateries lie 4 triple Ds. My first stop was Joey K’s, an American restaurant with a cajun/creole flare and daily specials ranging from oven roasted turkey to ham hocks with lima beans. I was surprised how busy it was given the time of day. I sat at the bar and was greeted by a friendly waitress who promptly served me a frozen goblet of Abita. Afterwards, I chatted with the waiter and, given I had just landed, decided to go authentic with the eggplant napoleon appetizer ( I was drawn to the crawfish cream sauce) and rice and beans with smoked sausage. He chuckled a bit and suggested I stick with a side of the rice and beans since the appetizer was “big”. It was a good call. The eggplant was huge and ridiculously delicious. It was served piping hot and the sauce was the star. The rice and beans were bona fide belly friendly and I was quite happy I didn’t opt for the full portion.

Goblet of Abita Beer

Eggplant Napolean $11

Rice and Beans $3

In the end, Joey K’s has a fun vibe, good service and great food whether you are looking for comfort food or authentic southern cooking.

Food-4.5 Guyz

Service- 4.5 Guyz

Vibe- 4 Guys

Total- 13/15

My second stop was Mahony’s Po’boy which was located just a little down the road in the Garden district. It wasn’t nearly as busy as Joey K’s but it was a bit later. Once again, I was greeted by a friendly waitress who recommended a Abita Strawberry Harvest Lager which was the perfect pairing for the heat and humidity. The Po’Boy is a New Orleans staple which legend says was named after the fact that striking workers were named poor boys and that restaurateurs Benny and Clovis (great names) Martin coined the term for that reason. The peacemaker is a particular po’boy which at one time contained shrimp and oysters but has evolved (at least in the case of Mahony’s) as a sandwich with one or the other. After a chat with the waitress, I opted for the fried oyster version. I realized I’m not really a fan. I love raw oysters and frying them is a disservice, especially when served between a toasted baguette, especially when the condiments are skimpy and the cheese isn’t melted.

mahonys sandwich — The Peacemaker $14.95

Food- 3.5 Guyz

Service- 4 Guyz

Vibe- 3 Guyz

Total- 10.5 Guyz

My third stop in the Garden district was the Creole creamery,a rather unorthodox DDD in the fact that all they serve is ice cream. From reading the reviews, I was told to expect bold and unique flavours. Deep down I was hoping for something really cool like rice and beans but that said, there was still some interesting choices. Even better was the fact they offered a 4 scoop sampler for $4.50 which allowed for a little diversity. I decided on cream cheese, hibiscus cranberry, thai basil coconut and magnolia flower. When I have ice cream I hope the custard base balanced enough to give great mouth feel but not so overwhelming that it masks the unique flavour of each offering. CC passed the test. Each scoop was distinct and recognizable. The magnolia flower was the best of the bunch; it was subtle but very present. The environment was very American ice cream parlor but the service was quite laissez-fare.

creole creamery ice cream — Croele Cream Cheese, Hibiscus Cranberry, Thai Basil Coconut and Magnolia Flower Sampler $4.50

Food- 4/5 Guyz

Service- 3/5 Guyz

Vibe- 3.5/5 Guyz

Total- 10.5/15 Guyz

I was hoping that a 15 km walk through the garden of eatin’ would burn some of the food I ate and get me ready for my nightcap at MoPho. Lead by James Beard and food and wine “best new chef” Michael Gulotta, MoPho is best described as Southeast Asia by way of New Orleans. I was excited to see how exactly the two would be fused.

The location is a bit of a hike out of our New Orleans core and the space itself is very stripmally. That said, the interior is a trendy interpretation of a Thai joint and they have a great and nicely cheesy patio out back which we braved along with the normal early summer humidity of Louisiana.

For the most part, the menu was straight forward Thai and Vietnamese with a little Southeast America in the form of Cedar Key clams and P and J oysters. Other hints of New Orleans included Creole cream cheese (similar to the aforementioned ice cream) roti and annatto (a condiment commonly used in Latin food sometimes in the Philippines) beignets. They also offer a nice array of local pints which strengthened the local flare just a bit.

We ordered an array of dishes including the Som Tan salad, mimita brisket, clams, paella, the pork belly bowl, wings, brussel sprouts and the lamb curry. In general, the flavours were very South Asian and one would need to use their imagination a little to fully appreciate any huge gulf coast influence. That said, the food had good, aggressive flavours and a nice amount of spice. If you are a fan of a delicate pho, “the standard” was a bit heavy compared to most I have had. The roti and the beignets were delicious. The brussel were the comfort foodie food and the wings were a decent representation of this seemingly southeast staple.

Mitmita Spiced and Smoked Brisket $18

Pepper Jelly Braised Cedar Key Clams $18

Slow Roast Lamb in Green Curry $23

Cast-Iron Fried Sticky Rice Paella $28

The Standard Pho $13

Glazed Pork Belly Bowl $14

The Mopho Som Tam Salad $9

Crispy Chicken Wings $12

Crispy Brussels Sprouts $6

In the end, I was hoping for more of a Southeast meets Southeast experience but that said, it was still a tasty experience in Thai/Vietnamese fare. In general, Day 1 was a good day. Traditional food started the day and some Asian fusion ended it. It was clear I needed a few more days of stuffing my face before I could reach a verdict on the state of the dining scene in a city that the Tragically Hip have assured me has been sinking for almost 30 years.