In Toronto, ramen houses are the new black of Toronto, topping popular trends such as sushi bars and taquerias on the foodie fad lists of late. They are appearing on every street corner with huge variation in both presentation and price. Kinton Ramen, backed by the emerging Guu empire, is one of the leaders of the pack offering a mid-priced soup with mid-range Guuesque song and dance.
Heeding the warnings of other bloggers and posters, I ventured to Kinton Ramen at the tail end of their lunch hours (about 2:15) to avoid the rush. I arrived to a restaurant about three quarters full and was seated at the bar near the door almost immediately. It’ s a modest but pleasant environment without the high decibel levels of its Guu sisters, which is fitting for its location along Baldwin street.
Maybe
I opted for the Shio Ramen in a effort to get a good pulse on their version of the trendy soup. It’s milky looking broth lacked the visual appeal of some of the other noodle soups I’ve had. If you really like pork, you’ll like this ramen. If you like pork more than soup, you’ll like this ramen. If you think pork is the other white meat…you get the point. I expected a fragrant broth with multidimensional tastes and flavours but this was trumped by an overwhelming pork taste driven by the shoulder, belly and broth itself. The belly itself was delicious and tender. The noodles erred on the side of underdone. The seasoned egg was a nice addition but lacked a bit of the flowing yolkiness I usually enjoy with a ramen soup.
Shio Ramen
Mundane
Like spicy tuna sushi, gyoza are one of those things I automatically order on a menu (unless when I’m at Moxie’s or where they want 12 bucks to make 6 dumplings look pretty). At Kinton, for 3.5 you get 4. The surrounding dough was tough and chewy. I opened one up to give the filling a fair chance as a stand alone , but the scarce ball of under seasoned ground pork inside was almost as lackluster as the dough itself. I have purchased store bought dumplings which I’ve done in a home steamer and fried that have tasted better.
Gyoza (pork dumplings)
My Take
Kinton Ramen is a decent lunch spot with a reasonable price point but with the number of other lunch spots along Baldwin St. it wouldn’t be my first choice. It will be interesting to see if the ramen rage is a phase or a sustainable lunch option moving forward. The future of places like this will hinge on the sustainability of this trend because, although I did not try any other “sides” it appears that, based on the gyoza, at Kinton you should stick with the ramen and that ordering anything else might be a crap shoot….literally.
The dining scene in Toronto has diversified over the past few years. Gone is the choice between snooty white linen, chain restaurants or seedy local bars. Diners are looking for more than food, they want an experience which will either complement or overshadow the food itself.
Guu Sakabar is marketed as an experience gone Gangnam style, characterized by loud music, singing cooks and a modernized version of old school Japanese dining including removing your shoes to sit at a kotatsu (low Japanese table which puts your head at eye level to your server’s knees). Some may see it as fun, hip and lively, others may see it an adult Chuck-e-Cheese or a glorified Lick’s. Most of the dishes are simply prepared and presented.
Must
The Hokke (mackerel) was a simple grilled fish, lightly seasoned and presented bone-in. No instruction was provided on proper boning technique so it may present an annoyance for some. The fish was cooked perfectly, moist and flaky and it was a good-sized portion. The only issue was it came 10-15 minutes after everything else which made it a little less appealing to eat.
Hokke (mackerel)
Maybe
The Ebimayo (fried prawns with spicy mayo) were decent. The prawns themselves were a good size, cooked right but were too slathered in the less than impressive mayo which made them a bit soggy.
There are a number of maybes on the menu depending on one’s personal taste. The grilled beef tongue (Gyu Tongue) was a unique dish simply seasoned with salt. It had a good flavour but has challenging liver-like texture which may not appeal to the masses. The Tontoro (pork cheek), is once again simply prepared but may be a bit too fatty for some palates, especially if the fat is not rendered enough.
Regarding the experience, the environment is loud and the service is sketchy. It was very difficult to order extra food, get a drink or even the bill. I’ve already commented about the mackerel. Some may argue that the organized chaos adds to the fun but to me it’s an annoyance especially if it interferes with the flow of the meal. In addition, they have a rather ridiculous reservation policy which can be summarized as “We will only accept reservations when it’s not busy”.
My Take
A visit to Guu is like landing a gig as an extra on a bad Japanese game show or a B-rated film. The “fun” atmosphere is loud, chaotic and only adequate for conversation if you’re on a bad first date or with your mother-in-law. The set-up is not conducive to organized and efficient service. There is a wide variety of well-prepared simple and more exotic foods in reasonable portions for sharing which appeals to a spectrum of diners (including about a dozen vegetarian options if you don’t include the free smiles, passion and cheers).
In sum, it’s a good place to go if you have a small group with a variety of taste, if you don’t care about talking to them too much and if you have a lot of patience. Just keep an eye over your shoulder in case you spy Psy eating tontoro in Toronto or there is a random attack from Godzilla or Mothra.
Once upon a time there was a restaurant called Ursa… (after all, an exciting dining experience should be like a good story).
Positioned in the middle of Caju and County General on Queen near Shaw, it’s one of those cloaked foodie joints meaning it’s usually pretty busy without the online fanfare of a Grand Electric or Kinton Ramen (this is foreshadowing…stay tuned).
I was immediately greeted by Lucas, one of the co-owners and great storyteller. I was seated at the bar and was greeted by Robin, a bartender and equally good storyteller with a love for bourbon and homemade vermouth. It was quickly evident that both had a extreme passion for food and drink, a passion that I hoped would translate into a great dinner.
Must
Here’s where the story begins. I was told that the elk tartare was phenomenal and that the elk was singled sourced out of an farm in Kitchener and 7 muscle groups were incorporated into the final product. Impressive! I was warned in advance that it lacked some of the attributes of the traditional tartare including eggs and scallions. It was presented eloquently with a cracker, a bitter orange sauce and a piece of charqui (elk jerky). It could of used a bit of seasoning but in the end the meat spoke for itself. It was phenomenal.
Elk Tartare
Before retirement, according to Lucas, Joanne Kates (highly respected Globe and Mail food critic), said that Ursa served one of the best lemon meringue pies in Toronto. I can’t disagree. The pie had an abstract presentation, offered in a deconstructed fashion featuring a rich lemon curd, a fluffy meringue and a crust bound with rich duck fat. Not only was it delicious, it was an adventure and actually fun to eat.
Lemon Tart
Regarding cocktails, there is as much attention to detail towards the drinks as there is the food. I tried the Red Horn, signature bourbon cocktail (ask Robin about it…it’s quite a story and has won awards) as well as the daily smashed cocktail (in this case it was a gin/fennel mix which was delicious).
Red Horn CocktailSmashed Cocktail
Maybe
For a main, I settled on the lingcod. The fish was cooked perfectly. It was served with a lack luster foam when, combined with the cassava and potato, had a monotonous flavour. The saving grace was the white peach, which offered a sour crunch which offered a needed flavour and texture contrast. The sage was a nice touch.
Lingcod
Another good story was the Santa Rosa plum salad. There are only a few hundred of these plum trees in Canada, and Ursa managed to partner with a farmer in BC to get them for the menu. The salad was beautifully presented and the plums were divine but I was left wanting more. The salad was under dressed and lacked a bit of the complexity I would expect for a $14 salad.
Santa Rosa Plum Salad
Mundane
I’d consider Ursa a bit stubborn. It is next to impossible to find a current menu online since their website is nothing more than a holding page with an address and a phone number. When you do see the menu, it is quite small. In fact, a couple walked in and out after viewing the menu and only seeing goat, rabbit and lingcod as traditional entrees. On the other hand, there are both good quality vegetarian starters and mains on the menu which may appeal to some. Others will argue it is expensive for the amount of food but personally I find it pretty comparable to similar joints in the area.
Elusive Ursa Menu- Subject to change Frequently.
My Take
Ursa is like a good picture book. Both the restaurant’s decor and presentation of the food are very visually appealing , edgy and comes with a great story. If you don’t like mysteries, however, this may not be the place for you. Even with the menu as a guide, the dishes are a bit unpredictable but at the same time kind of exciting. What I can say is that Ursa is an experience with beautifully presented dishes using unique and quality ingredients and if you get the full experience you may very well live happily ever after….The End.
Reminiscent of Big Foot or Rob Ford jogging, food trucks are a rather elusive sighting in Toronto. Bound by by-laws which do not allow more trucks to attain permanent residency in the downtown core, they are forced to travel like Nomads making it a bit of a feat to find one that is open on any given day. Check out http://torontofoodtrucks.ca/ for information about food trucks in Toronto.
As I approached the corner of Front and Sherbourne in search of Hogtown Smoke, I caught a whiff of the smoked meat about a block away. I happened to be second in line so I was able to sample some of the brisket right out of the smoker before I even ordered. Although it took a while to get rolling after a minor gas malfunction (which I appreciated because it allowed me to stare at the small menu like an idiot for 15 minutes without a clue what I was going to order)., the window opened and I was greeted by the friendly staff members. Specials included a kimchi grilled cheese and side ribs in addition to the traditional pulled pork, poutine, brisket, po’ boy sandwiches and kicked up grilled cheese. I opted for the ribs, brisket and poutine to get a taste for a bit of everything. The staff joked with the building crowd, apologizing for the delays and asking everybody their names.
Must
St. Louis Side Ribs ($10)
New to the truck, I was a little leery since side ribs are not as forgiving as back ribs and are easy to mess up. They came through by fulfilling the holy trinity of rib triumph; crunchy bark (although a bit salty), a deep pink smoke ring and fall off the bone tenderness. They were supposed to be served with baked beans and slaw but in the lunacy of opening I did not get the slaw so I can’t comment. The beans were very saucy, had great texture and bubbly flavours driven by the unmistakable sassifrassness of root beer. Imagine a baked bean flavoured Jelly Belly jelly bean and you’ve got the taste.
St. Louis Side Ribs with Root Beer Beans
2 lb Pulled Pork Poutine ($10)
This alliterative aliment almost achieves all acclaimed attributes (of a good poutine). Poutine has its own holy trinity characterized by fabulous fries, great gravy and cheese curds. Hogtown almost reached divinity. The fries were a good size, taste and texture (which is tough since poutine fries get really mushy, really fast). The pulled pork got bonus points. It had a huge, juicy pork flavour and good seasoning. My one criticism was the final execution because the curds didn’t melt under the gravy. A small thing, but a traditional poutinist may pou-pou it.
2 lb Pulled Pork Poutine
Patron Jalapeno Mango Sauce
Use the Patron Jalapeno Mango sauce in anyway you can. It’s fantastic and can best be described as Big Mac sauce on steroids. I would go as far as baking up six High Liner fish sticks and bring them in a zip lock bag just so I could taste this sauce over and over again.
Maybe
Brisket ($10)
The brisket sandwich was sliced thin, piled fairly high and served on a good size swirly rye-type bun. At the recommendation of the staff, I topped it with the spicy barbeque sauce and horseradish aioli. The meat was busting with flavour with minimal grit but it was a bit dry. The sauces helped to moisten it up a bit, making it quite a good sandwich.
Beef Brisket Sandwich
Mundane
Not much other than the early service disruption and the fact they forget my slaw!
My Take
Hopefully food trucks are here to stay because they provide limitless variety and creative license. Hogtown smoke didn’t disappoint, offering traditional smoke house flavours with modern twists. The ribs approached divinity. The poutine may have reached sainthood. Like many trucks, the biggest issue is execution and speed of service. These are good guys with a good attitude and a good concept. I’d endure minor traffic and a small crowd to come back. Hell, I might even start going to church again.
I arrived in Toronto around 10:20 on Thursday night, parked and headed down the road to Momofuku noodle house, the much discussed David Chang restaurant in the Shangri-La Hotel on University Ave. Open for only a few days, the place was packed. I was greeted at the entrance and was able to bypass the crowd, not because I’m a famous food blogger but because I was solo and they had a single spot at the bar.
I was seated beside a rather distraught guy who seemed utterly confused by the hype of the place given the small menu, which offered a mere five bowls with some buns and sides and no dessert. He eventually had his many questions answered and settled on something. I was quickly greeting by a pleasant waitress who offered me a glass of water (which wasn’t empty for the rest of the night) and a quick explanation of the menu. I immediately noticed the precision and efficiency of the open kitchen which, like the service, ran like a symphony.
I settled on a seven spice sour slushie (sake, togarashi, yuzu, lime ($10))…say that 5 times fast or you get cut off… to start. A bit off the wall but a decent cocktail despite a few episodes of brain freeze due to the large straw and the fact that I drink like an eight-year old. I ordered pork buns, the ramen bowl, pickles and smoked wings. Within 15 minutes, the pickles arrived, followed by the buns and noodles. There was a mixup with the wings so I didn’t get them until for a while after the rest of the order came.
Must
The steamed pork buns ($10) were the highlight. A bit of a twist on the popular dim sum item, they were presented open-faced and filled with a tender pork belly and seasoned with a sweet sauce. Good thing I was dining alone because I might of fought somebody if they went for the second one.
Steamed pork buns ($10)
Maybe
The ramen itself was beautiful and traditionally presented, complete with nori, pork two ways (shoulder and belly), and a soft egg. There was also a fish cake and a chinese cabbage. The pork, egg and ramen were cooked perfectly and the cabbage had a briny taste which contrasted the richness of the belly nicely. The broth, however, was a bit confusing. Quite dark in colour, it had an almost burnt taste which overpowered the other components of the bowl. I normally expect a broth to bring it all together, not stand out on its own. Perhaps I’m not as familiar with Chef’s Chang’s flavour profile, but I was left scratching my head.
Momofuku Ramen ($14)
I love pickles and will order them whenever I can. Momofuku’s version were presented in a small jar and mainly consisted of onions, carrots and cauliflower. It took me a bit to realize the bottom of the jar was lined with a mushroom cap as well. The vegetables were still crisp and tasty if you really like vinegar. On the other hand, I didn’t get the mushroom. After what seemed like an eternity, I finally pried it loose and could only manage a bite or two before giving up.
Pickle Jar ($6)
Mundane
I got roped in by the smoked chicken wings with pickled chili, garlic and scallion. As mentioned above, I didn’t get them right away but had a good opportunity to watch the preparation method in the open kitchen. They are browned on the griddle, broiled, seasoned and served. They were a good size and well seasoned but still contained a lot of unrendered fat which made them a bit too greasy. There’s no way I could eat anymore than two.
Smoked Wings ($12)
My Take
The opening of Shangra-La will bring some solid New York inspired dining along University avenue, an area in need of more eateries. Momofuku noodle bar is the first stab and comes with the backing of David Chang and his Michelin stars. As a result, there will be a lot of hype and a few people may be disappointed, especially given the fact it can be considered a bit on the pricy side. At the same time, this place will succeed and promise to offer a constantly evolving menu. Whether it is a few growing pains or just a bit of confusion in my understanding of the preparation, at the end I was left feeling a bit like the guy sitting beside me.
Caju was brought to my attention when it hosted a locally organized fundraiser to raise money to build soccer pitches in Brazil. Please see http://www.facebook.com/justforkicksto for more information. I met the chef and owner, Mario, who invited me to come back and experience Brazilian food. Without hesitation, I took him up on the offer.
A couple of weeks later I made a reservation and was treated to a great lesson. Like many countries with large geographies, the cuisine is regional, mainly dictated by the availability of local ingredients. Historically and not surprisingly, it is heavily influenced by Portugal (Caju is also the Portuguese name for the fruit of the cashew tree which sprouts the popular nut). Interestingly, Brazilian cuisine is also influenced by immigrants from Asia, Africa and the Middle East.
Must
The caipirinha is Brazil’s national cocktail. Caju does not disappoint. Made with sugar cane rum, sugar and lime, this cocktail is quite refreshing and rivals many others served on the strip, without the need to add cucumber or Pimm’s. The price point is also reasonable with a number of variations on the caipirinha available for $8. By the way, the Brazilian cheese buns are great too.
Caipirinha and great cheese buns
The feijoada (a bean based pork and sausage stew with spices and aromatics) had a basewith a deep, complex flavor reflective of the slow cooking process. The stewed pork was tender and coupled with the well seasoned sausage provided both taste and textural differences.
Feijoada
The feijoada was served with traditional accompaniments including cassava (both fried and milled), collard greens and rice, resulting in a variety of different flavors with each forkful.
Feijoada Accompaniments
The gnocchi meshes the traditional flavours of tomato and olive oil with a brazilian spin of cassava flour and heart of palm to create a vegetarian, gluten-free option competitive with others available in the area.
Gnocchi- Gluten Free and Vegetarian!
The passion fruit mousse was a perfect finish to the meal. The tartness of the fruit was not drowned out by sugar, resulting in a fresh flavour with a palate cleansing effect.
Maybe
The moqueca (an African influenced seafood soup with a foundation of coconut milk and fish stock and seasoned with onion and cilantro) had an intense flavour reminiscent of a Thai tom yum or Singapore laksa soup. It was spiced perfectly although I wished it was served a little hotter. It was quite salty but not unbearably so. I would have loved if they served it with a boiled egg…then again, I would add an egg to any dish any time.
Moqueca- Seafood Soup
The pasteis are similar to empanadas and are stuffed with heart of palm or cheese. The former were full of filling and flavor, the latter not so much so. The accompanying hot sauces were full of punchy flavor which complimented the more subtle flavour of the two-bite appetizers.
Fried Cassava and Pasteis with Really good hot sauce
Mundane
Sandwiched in between the established Queen West and the emerging Ossington area and rather discreet, Caju is a bit of a black sheep along this strip. It just may be that traditional flavours and decor have fallen a bit out of fashion, especially in this volatile neighborhood. This is not a complaint, per se, but some passerbys will look in the window and carry on in search of blackboard menus and tattooed service.
My Take
Caju offers traditional Brazilian fare in a traditional setting (the floors are made of Brazilian Cherry wood). This is in stark contrast to the much talked about eateries (eg. ursa and county general) on the same block which boast eclectic environments and tailor their menus to current food trends. I would argue that many of Caju’s dishes would easily fit in most menus along the Queen street corridor or other hot restaurants in the area. The moqueca, for example, is hands down better than hawkerbar’s signature laksa. Fried cassava with that hot sauce could easily pass on La Carnita’s menu. I admire Mario’s commitment to tradition and at the same time I’m left yearning for more. He spoke of the traditional use of pig trimmings (ear, tail, feet) and different varieties of sausage that could be used in the frijoada which I think would appeal to the same people who wait two hours to down a pig tail taco at Grand Electric or subscribe to the trendy nose to tail philosophy. After dining at Caju, I easily see why they have an impressive Zagat rating of 26 for food and 24 for service. Despite being neat and inviting, I also see why they have a more mediocre 21 (even though still considered very good) in decor since it seems a little out of place in this neighbourhood filled with chaos and pretension. Perhaps serving dishes in the traditional clay pots or incorporating more “Brazil” into the environment would appease those who were more disappointed with the decor than they were with the food.
In the end, I believe good food and good service do not go out of style. I enjoy getting bread and very tasty cheese buns before my meal, being served by friendly staff wearing traditional white and black uniforms (as opposed to black tees with head-scratching pictures or witty sayings) and eating fusion cuisine defined through years of tradition and not what the current trendsetters and saloon owners are saying about collard greens and sweetbreads. Traditional Brazilian food in a traditional environment is Caju…or cashew, in a nutshell.
The last thing I want to do when driving anywhere in Toronto is get gas, especially if I can’t use one of the five reward points cards I have. However, if there was a solid sandwich waiting for me , would I reconsider?
I visited Leslieville Pumps to answer this question. Located on Queen St. near Carlaw, I would not consider it the most convenient place to gas up. It has a small menu with 4 sandwiches choices, a few sides and a couple of snacks. The woman at the counter was very friendly but seemed a bit overwhelmed when I asked her what the best things on the menu were. She recommended everything. It was interesting to sit at one of the few tables and read old paper clippings from 1942 through the glass. Also interesting was looking around to the small selection of normal gas station snacks, beverages and ping pong balls. A one stop party shop.
Must
The corn fritters were dreamy. Crusty, moist and filled with roasted corn, it was served in a small bag which made me crave Swedish Berries and Sour Keys. It came with a unique, spicy and very flavorful creole dipping sauce as opposed to the normal trend of adding chipolte to ranch dressing and calling it Southwest Sauce.
Corn Fritters with Brisket Sandwich and Slaw
I must say the service was very good. I was impressed to see a delivery man drop off some fresh produce and the owner (I presume he is the owner) offer him a cold water. Very classy.
Maybe
The brisket sandwich was ok. It had a nice flavour but I did get some very gritty pieces. I wasn’t fond of the bun. It was dry and too big for the sandwich. The veginator was similarly flimsy although we were offered more of the other vegetables when no mushrooms were requested. In both cases, some optional condiments to boost the sandwich might of helped. In fact, I put some of the creole sauce on the brisket to add another dimension of flavour.
The slaw was decent, fresh and flavorful.
Mundane
The sandwiches were almost $8 with no sides. I would either up the sandwich filling a bit or offer a cheaper side option (an individual portion of slaw for a buck) so I could get a meal for under $10.
My Take
I didn’t try many of the menu items including the corn salad, fries, beans and fried pickles. The quality of the fritters make me want to come back. I do like the thought of having a fresh, hot option (although it may not be a sandwich) instead of the packaged cheeseburger or a twinkie, both with an expiry date sometime in 2019. However, with no Aeroplan, Air Miles or Petro points card and an awkward location to fill up, I think I’ll only be leaving with one kind of gas.
Perhaps it’s the fact that NHL expansion did not occur in the Southern states until after the reign of Harland Sanders that somebody didn’t dream up combining fried chicken and doughnuts. I mean, a chance meeting with Tim Horton might have changed history.
Fried chicken and doughnuts have one thing in common…a deep-fryer. Other than that, it’s an odd combo. Then again, being situated beside a pulled pork serving gas station on Queen East makes it a little less strange.
It seems Paulette had a vision to not only combine but modernize these two classics. There is little “original” about either the doughnuts or the fried chicken. Sure you walk in to an environment with an old school feel characterized by a walls painted with a seemingly discontinued paint colour and very pleasant employees dressed in dapper whites reminiscent of the colonel himself , but one look at the offerings transports you into the present. I don’t remember Raspberry Rose or Mojito doughnuts displayed in between the Boston creams and Dutchies in the old smoke filled Timmy’s.
Must
The doughnuts are good. It seems like all of the doughnuts have the same moist, rich white cake as a base but the icing pushes the limits of sour, sweet and savory with a delicate balance. I liked the sourness of the blueberry balsamic and mojito doughnuts although preference would be based on individual taste.
The hot sauce was a pleasant surprise, filled with flavour and balance. Ironically, I can think of 20 other things I’d use it for other than fried chicken but it hits the mark.
Maybe
The fried chicken may not be for everybody. It is crispy and not greasy. The pieces are smallish. It’s fried in sort of a confit style so the skin and not only the batter accounts for the texture. It bordered on dry which I’m not sure is due to the cooking style or the fact that it was served out of a heating cart and not directly from the fryer.
Fried chicken with hot sauce and side of mac and cheese.
The Mac and cheese is a decent side dish. Not the best I’ve ever had, but it was tasty with a subtle kick .
Mundane
A doughnut is $2.75. A small half chicken with a side is $15. I wanted one of each donut and the modern colonel was quite pleased to tell me I didn’t have to pay tax since I bought 6. Yes…but a half dozen still cost me $16.50. That would buy me a lot of Dutchies. Here’s a tip. If you need to thank the government instead of your establishment for a discount, you may want to rethink things. In general, things are overpriced.
My Take
It’s a unique concept with unique food done well. Price point is a bit high. They should consider selling a half dozen variety pack for $12 or something in that range. As for the chicken, it’s not cheep..cheep…cheep. I fear these doughnuts may go the way of the dinosaur or the cupcake. It won’t be due to a meteorite but more likely a mass realization that overpriced baked good trends have a finite shelf life. Red velvet anyone?
Hidden on the corner of Queen West and Shaw, this place is easy to miss if you blink, sneeze or text. Once you find it, the decor could be described as a chic saloon and is reminiscent of a number of other emerging urban eateries.
It may take a minute to get recognized, but when your existence is noted, you have the option of a table, the bar or the outside area which gives you a front row view of the sidewalk sporting a cast of interesting wandering characters with CAMH (the large mental hospital) serving as a fitting backdrop.
After being seated and listening to one of the waitresses flirt with the guy sitting a few seats down, I felt like either a third wheel or an extra in a match.com ad. When MY waitress finally arrived, I asked for her cocktail recommendation. She suggested the “County Picnic” which was humourously a mix-up between the “Sunday Picnic” and the “County Drive In”. I opted for the latter which a smooth bourbon based drink with a bit of cream soda that got better with each sip.
County Drive In
Must
Gone is the standard potato salad….replaced here with the Warm Potato Salad Supreme, a visually appealing offering of tender potatoes laced with flavours of mustard, saltiness and a creamy base better than mayonnaise. Even better is the fact that I can order a perfectly cooked a la carte fried egg to blanket it (or with any dish for that matter). I would highly recommend it.
Warm Potato Salad Supreme
Maybe
The fried calamari tacos were a bit Jeckyl and Hyde. Although nicely presented, the grilled radicchio was a bit too brown and soggy on the edges. I took those pieces off. On the other hand, the remaining components of the taco blended well together and the calamari was cooked well. I was warned about the heat of the accompanying scotch bonnet sauce that was offered but I’m glad I took the plunge as it offered a different spice and flavor typical of the normal cayenne based hot sauces served with these dishes. The price point is a bit high as well ($15 for two tacos). Other places are serving similar tacos for $3.50-$5.00 a piece.
Fried Calamari Tacos with Scotch Bonnet Sauce
The dessert choices were minimal but the chocolate mousse was very acceptable and nicely presented. The fresh, sweetened strawberries were a great contrast in flavour and texture and a nice twist on the traditional dessert.
Chocolate Mousse with Strawberries
Mundane
If you have good food, be proud of it. Don’t let the need to maintain the laissez-faire Queen West attitude impair the patron’s dining experience. It’s ok to smile, recommend your favorite choices and pronounce it scotch bonnet, not scotch bonn-A.
My Take
Good food, not so good service. This place has a chance, especially if they continue their attention to detail regarding the food. A seasonal and changing menu would keep me coming back out of curiosity. However, if I wanted to pay for the cold shoulder, I’d hit up a Jane and Finch McDonald’s and order a 7 dollar combo instead of dropping 60 bucks here.
hit it on a Thursday night around 7. had to sit at the bar for a few but was soon seated on a tree stump and was handed a cut-up wine box with a menu hand-written with a black sharpie. there was a nice buzz in the place with a diverse crowd…older, younger, daters and drinkers. Service was decent. he made recommendations when asked and explained the dishes he brought out.
must
the cucumber salad was the best thing on the menu. it was fresh, spicy and well-balanced.
the chili salt tofu was at the perfect temperature, had great contrast in both flavor and texture
the banana fritters are unorthadox but delicious.
Banana Fritter with Red Bean Ice Cream
maybe
the son-in-law eggs are a good idea, but i think you need to like their version of prik nam pla. i found it a bit too fishy which overpowered the egg. it may also be difficult for some with a mouth smaller than mine (which is very common) to follow the restaurant’s recommendation to eat the whole egg in one bite. cocktail and beer selection decent and an ok price.
mundane
i’m in agreement with a few other reviews of the laska soup. i found it one-dimensional and extremely rich. i can’t imgaine coming anywhere close to finishing the medium size i ordered.
my take
hawkerbar is a fresh, fun place along the same line as most of the new restaurant concepts in the area. many items succeed and they appear to be willing to try new things. laska should not be the signature dish. i would pop in but wouldn’t wait too long if there is a line. and be sure not to use captial letters or spaces or you may have to write out the new menu on a piece of cardboard 50 times after class.
Fare..Eat..Ales 