Review:The Annex:Bickford Flexitarian

When I was looking for a place to grab some breakfast, I came across the Bickford Flexitarian, a relatively new cafe on Harbord St. When I heard the name, it reminded me of a classic novel synonymous with Wuthering Heights by Charlotte Bronte or Sons and Lovers by D.H. Lawrence.

The Bickford Flexitarian
A Fare..Eat..Ale about Flax Seed and Forgiveness

It was a sweltering summer day. Two figures emerged from a vehicle amongst the modest laden cyclists who painted the roads. The contrasting ideologies of the two made  choosing a venue difficult. Although both shared an affinity for fine fare, a conflict emerged. He was a portly porkivore; she a gluten intolerant pescatarian. They shared a very similar yet different passion for food. Rumours of the Bickford Flexitarian had filled the air and these pilgrims were on a maiden journey to this haven in which communal eating could occur regardless of where they choose to eat on the food chain.

As they approached the air seemed barren. There was a eerie stillness which bled into the uneven sidewalks. The pit in their stomachs grew as they walked toward the inevitable. The doors were locked, the counters were bare. No warning was provided; both the website and facebook betrayed them. After the tedious journey through traffic and the descent toward their destination, the harvest was nil. He clenched his hands in frustration as they turned in unison and returned alone the same trail they had just carved. He was scorned and promised himself that some retribution would occur. Perhaps an ill-tempered tweet or a cantankerous comment to those who would listen would remedy his angst.

A handful of fortnights later he was on a solo mission in the vicinity of the Bickford. A whisper of distain returned as the memories filled his head. Once again, cyclists were weaving and ringing their bells along the Harbord St paths in efforts to alert irate drivers and unaware squirrels  to their presence. With a renewed swagger, he proceeded to the front door to find it ajar. The Bickford was open.

As promised, the list of fare was diverse, ranging from raw and vegan to blackened chicken omelettes. The proprietor was a pleasant lass. Perhaps out of an increased curiosity for the raw food movement or perhaps out of homage to his missing partner, he inquired about the walnut banana “french toast.” Without pretension, she beamed that the toast was the creation of her own hands but subtly questioned his commitment, likely the result of his phenotype which suggested a probable affinity for all things ham. He assured her he was of sound mind and that he wasn’t nuts; he just wanted to eat them, along with an Americano of course.

As he was waiting he confessed his frustration over his previous fruitless endeavour.   He was told the Bickford  was closed on Tuesdays during the summer months, a practice which was common among many establishments.  Her pleasant demeanor filled his heart and he had an instant need to forgive the oversight.

The delivery of the goods was prompt.   As promised, it was a bit of an adventure off the beaten path. The “toast” itself was dense and full of earthy flavours.   The cashew cream made butter seem like an ex-girlfriend and the date syrup was sultry to the tongue.  The walnuts, blueberries and pollyanna fruit cup were perfect accessories.  He deemed the  Americano delicious as well.  It was true, he somewhat longed for some salty swine to complete the dish but there was solace in  the fact that he was able to adhere to the philosophy of his missing travel mate and the other tree hugging cyclists he carefully avoided on his way into the Bickford to begin with.

Walnut Banana 'French Toast' $10.50
Walnut Banana ‘French Toast’ $10.50

As he ate, other patrons ventured inside with many interested in the  baked goods which lined the shelves.  In particular the gluten free muffins seemed to be a hit.  Since he had a work rendezvous with this travel mate the next day, he asked the lass to hold one for him. She gladly complied and wrapped it for the pending trip. Upon his departure he produced his means of payment only to be told to put it away and accept the muffin as an apology for the previous confusion.

He ventured back to his vehicle with a new found admiration for the Bickford Flexitarian. True, all it took was a muffin but it was more than that. It was about respect, acknowledgment and remedy.

By the way, she enjoyed the muffin.

My Take

The Bickford Flexitarian has plunged into the competitive cafe/coffee shop market.  Although located a bit off the beaten path, there is plenty of bike traffic as well as those who take Harbord to avoid the clogged arteries of College or Bloor streets.  Speaking of clogged arteries, Bickford offers hearty breakfasts that spare the heart and are more creative than the glass enclosed baked goods a lot of the others offer.  They also realize that serving healthy food doesn’t need to come with a side of self-righteousness.

The story of Bickford Flexitarian is one of betrayal and forgiveness which, unlike a story such as Jane Eyre, has a happy ending. Ok…that’s a bit much but I often longed to spend my days drinking coffee  and writing about my interpretation of the state of society.  The irony is it took the consumption of a raw walnut banana  flax bread for me to do so.

Bickford Flexitarian on Urbanspoon

Review:Toronto:Queen West:Caju

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.

Cajú on Urbanspoon