There is no argument that the world has changed substantially in the past two decades and media is no exception. One by one, longstanding publications are disappearing from the shelves and being replaced by virtual articles and snippets on online platforms. The latest fatality is Mad magazine. It can be argued that this iconic rag lead the way in political satire and was the blueprint for magazines like the onion some 35 years later. In addition, I can remember the tactile stimulation of delicately folding the inside of the back cover to reveal a picture hidden within the printed chaos. I remember it being more exciting that cracking open a kinder egg. It can also be argued that the magazine’s figurehead, Alfred E. Neuman, is the origin of the concept that gingers have no souls well before Trump proved it. Finally, Mad magazine may have foreshadowed today’s over the top fair play movement through the Spy vs. Spy comic. Unlike the Coyote and Road Runner, both were protagonists and equally alternated wins back and forth in a fashion similar to giving every kid a “thanks for coming out medal” in modern day youth athletics despite their performance.
Food media has changed as well. For example, it wasn’t long ago that people eagerly scoured a hard copy of the Globe and Mail in anticipation of the latest Joanne Kates Toronto restaurant review. Times have changed and now Ms. Kates is posting her thoughts online. Today, there are no shortage of critics…any google search now reveals a plethora of self-proclaimed experts (including myself) adding their two cents on blogs, snapchats or platforms like yelp… nowadays all you need is a tongue, a catchy handle and a general understanding of the English language to be an elite food writer.
Kates recently reviewed the newest Grant Van Gameren project and it hardly emerged with flying colours. Her argument was even if she is there for the wine, the food needs to be good because she is paying for it. She proceeds to complain more about the service than the grub itself and seems particularly concerned with the lack of kitchen hardware. On the other hand, in her review of Bar Vendetta, she acknowledges the food is less than stellar but you gotta go because of the vibe that only Jen Agg can create.
I’ll be the first to admit that Toronto’s food experience has drastically changed in the past 15 years. Things like three course meals and personal space have gone by the wayside and have been replaced with small plates and tight spaces plus/minus communal tables. Creative versus classic backdrops are the new norm and both GVG and Jen Agg lead the charge. Establishments like the Black Hoof and Bar Isabel were trendsetting and fundamental backbones of the Toronto food movement today. That said, here’s my take..backed up by a few followers and a willingness to pay 25 bucks a year to keep my cleverly named web domain.
Vibe
Both spaces are understandably loud and filled with hipster zombies and the odd #okboomer trying to fit in.
Bar Piquette– Small and bright with white tables and blackboards indicating the current and rather extensive wine by the glass choices along with a handful of accompanying food options. Instead of a hidden cellar, bottles adorned with “The Price is Right” tags are stored in a rustic cabinet teasing patrons within plain sight.
Bar Vendetta– Dark environment with mismatched tables and chairs and walls plastered with classic music posters and a Spy vs Spy mural featuring a broken wine bottle and a corkscrew as weapons…clever. Wine choices are less extensive and indicated on spotty and crinkled paper menus which are near impossible to read in the murky surroundings. It’s a place reminiscent of Eric’s basement hangout in that 70’s show.
The Food
Bar Piquette– Limited menu of cold choices. We opted for a classic beef tartare, a tomato salad intertwined with guanciale and a simple cheese toast. Admittedly a little pedestrian but the ingredient were of stellar quality and each dish paired nicely with the one the many exciting selection of unique vinos.
Bar Vendetta– The menu focuses on pasta at peaks hours and gimmicks like muffuletta sandwiches and nachoes pre- and post-prime time respectively. My trio of dishes included the tuna diavolo, eggplant and trecce pasta. The tuna was vibrant and fresh and balanced nicely with a little heat courtesy of some fresh chilis. The eggplant and pasta on the other hand were pretty substandard. There was the odd bite of brilliance in the eggplant but overall it was rather bland and uninspiring, The pasta, which I assumed would be the pinnacle of the experience, was the biggest letdown mainly due to the fact it was uncooked and almost crunchy.
The Drink
Bar Piquette– The wine selection was bold and unique with plenty of by the glass offerings from all over the place. Temptation came screaming from the custom cabinet but I mainly stuck to glasses of skin-on organics and other fun libations.
Bar Vendetta– We made of the mistake of ordering cocktails in a wine bar and paid dearly. I’m always nervous to trash cocktails based on my own odd booze-forward tastes but after playing sharsies with the Dry Clean, Provocateur and Fade Out, my trusted table mates and I concurred that none of them where anywhere close to stellar. These were followed with a decent glass of Pearl Morisssette Irreverence and an Italian Valdibella Nero d’Avola chosen from what was quite frankly a less than impressive list, especially from a place touting itself as a wine bar.
My Take
Maybe Jen Agg and Grant Van Gameren are the Spy vs Spy of Toronto’s culinary scene. Each dream up a culinary scheme and see how it flies. Given their entry into the realm of wine bars, it’s not too far off to suggest that they may in fact have a rivalry similar to the corkscrew and broken bottle mural on Bar Vendetta’s wall. In most cases, both emphasize the vibe of their establishments and the polar nature of their latest projects will certainly lead to each patron picking a different winner. Personally, I like a brighter, wine forward place where Bob Barker could pop in any minute and ask me the price of a skin-organic wine without going over. On the other hand, people like Joanne Kates seem to prefer a venue where you could squint as you listen to Zeppelin and smoke up with Kelso. I’m also much less concerned about kitchen hardware and would prefer a decent beef tartare and other quality meats versus a head-scratching eggplant and under cooked pasta even when using a stove. If it came down to it and I had to choose between the two, I’d Piquette over Vendetta any day.
Fare..Eat..Ales 