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

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).

loka-menu

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.

Loka Menu, Reviews, Photos, Location and Info - Zomato

Ben Stiller, Tattoos and an Afternoon at the Museum

Ben Stiller annoys a lot of people.  That said, he has a decent track record when it comes to box office grosses, primarily driven by three successful trilogies; the Fockers, Madagascar and the Museum movies. In addition, one cannot forget his washroom scene in the very successful “There’s Something About Mary”. Ironically, despite being cited as the leader of the brat pack, movies in which he has starred alongside his partners (Jack Black, Will Ferrell, Vince Vaughan, Owen and Luke Wilson and Steve Carell) have been less successful than other Stiller franchises although not total disasters.

The Night at the Museum film series had worldwide appeal. Based on a children’s book, the cast led by Stiller was multi-generational, ranging from the likes of Dick Van Dyke and Mickey Rooney to the late Robin Williams as Theodore Roosevelt right down to Rami Malek (now of the critically acclaimed Mr. Robot) and that creepy kid from the Vacation remake. The three movies over eight years produced diminishing returns despite bigger budgets although all three could still be considered good return on investments if you looks at the global ticket returns.

Speaking of museums, as anybody hailing from the Toronto knows, it is a city that will not be outdone. Instead of hoping for living reincarnations of a tattooed Atilla the Hun, local hipsters may be intrigued to drop in to the tattoo exhibit which is now showing at the Royal Ontario Museum.  I’m more into bourbon than body art, so after I finished up a conference along Bloor Street and had a couple of hours to kill before dinner so instead of the ROM, I visited another museum, in this case the tavern across the road to indulge in their advertised happy hour. In addition to buck a shuck oysters, one can indulge in a barrel aged cocktail for $11 vs the normal $15 charge ( although when I got the bill I was charged $15).

Choosing between a manhattan, old-fashioned, negroni and sazarac is like choosing which child I love the best.  Alright, maybe not quite but it’s a difficult task nonetheless.  In this case I opted for the first two.  A couple of ounces of both were smartly presented in a funky highball  which housed a thick base of ice instead of a floating ice cube.  The booze itself was smooth, sleek and balanced.

The oysters were fresh and served with a tasty mignonette which I downed them with the aforementioned  barrel aged  old fashioned.

museum oysters
Buck a Shuck Oysters

The Musuem tavern does represent a historical era in the fact that is has that speakeasy feel.  From the decor to the glassware, it screams the 1920s.  The menu is more modern pub fare with what appears to influenced  by a bit of everything.

Since I was grabbing dinner later, I stuck with starters and opted for the fried chicken ($14) and creole crab cakes ($16).  If my intent was to span the spectrum of available snacks I think I succeeded. The four pieces was a hearty serving of chicken which was crispier than greasy , well-seasoned and far from dry.  The crab cakes, on the other hand, can better be described at crab balls.  The dainty, bite sized morsels didn’t lack in flavour what they lacked in size.  Although they were moist, heavy on the crab and served with a decent remoulade., it hardly justified eight bucks a bite…even with pickled onions.

My Take

Viewing history is no longer the exclusive role of a museum.  Many restaurants are now setting up shop with the promise of rewinding the clocks back to the days of prohibition.  The aptly named Museum tavern is no exception and comes complete with swanky decor and a old-school barrel aged cocktail list.  In the end, it had its stars and a decent plot….or at least the trailer (aka. happy hour) suggested so.  The question will be whether the theme resonates past Toronto’s prohibition phase or whether a day at this museum turns out like Ben’s Night at the Museum and overstays its welcome.

Museum Tavern Menu, Reviews, Photos, Location and Info - Zomato

Bar Fancy: Bohemian Burlesque Beyond What Alanis Morrisette Says

I still remember the backlash from the community when Alanis Morrisette continuously misused the word ironic on the hit song with the same name of the “Jagged Little Pill” album. They argued that things like rain on your wedding day and a fly in your chardonnay are not ironic but in fact nothing more than shit luck.  Bar Fancy, on the other hand,  is a basic example of irony. Everything about the place fits the blueprint…I mean, the bar is far from fancy. In fact, it’s a bit of a visual atrocity; a mix between a garage and a bachelor apartment.  I would take it a step further and argue that what this Queen West eatery does is beyond irony and actually is more burlesque. Often associated with extravagant and over the top entertainment antics in movies like Moulin Rouge!, the word burlesque encompasses general exaggeration and ridicule. Bar Fancy  has a stupid website that has no copies of the menu and gives you nothing more than an address, hours and a picture of a neon tiger which shows you the way to the semi-hidden entrance.  Once inside,  they have a potluck menu (along with the token extra-large and stupid expensive steak) hand written on a sheet of paper.

I arrived for happy hour  and sat at the kitchen rail with a good view of the kitchen.  A couple of hipster guys were behind the counter, dressed in no way like executive chefs, waiting to prepare menu items to order. The beer and wine menu is intentionally small.  I asked for a cocktail list and was told they really didn’t have one but all the classics were available. I asked for a recommendation and a black manhattan came my way.

Although not the largest happy hour menu, I’ve concluded that half price oysters and $2 a piece fried chicken are a good way to spend the pre-dinner hours.  The chicken met all the criteria of a good bite. While I was there, I watched the kitchen with great interest. Each dish was meticulously prepared from scratch by plaid dressed peons with decent knife skills and obvious culinary comprehension.

bar fancy chicken
$2 Fried Chicken

My Take 

I remember doing a project in university where I had to interview a restaurant whose ironic tag line was “warm beer.lousy food”. Since then, the use of irony has evolved in the food industry.  Hipsters bars have embraced irony and have raised the bar by making things burlesque by exaggerating all the elements of the experience beyond just a simple catch line.

Bar Fancy is an example of a bohemian burlesque. You feel you are at a house party in somebody’s bachelor apartment. Hipsters prepare potluck foods while offering you a small array of beer and wine.  They have no cocktail menu but can whip up any of the classics upon request. Fancy additions like egg whites and lavender shrubs are absent.

Although I’m generally adverse to the silliness of the concepts around hipster havens, I like Bar Fancy. During happy hour, I can grab an old-fashioned, half a dozen oysters and a couple of pieces of chicken for under $30.  I love the lack of a complex cocktail list  and appreciate the simple concept around their  casual, made to order menu.  I’ll have to give it a shot late at night even if it’s after a free ride when I’ve already paid.

Bar Fancy Menu, Reviews, Photos, Location and Info - Zomato

I Didn’t Get Crabby but I Managed to Get Bitter at Oxbow Public Market in Napa

Almost every city, big or small, boasts a market and Napa is no different.  Shortly after arriving in town, I headed down to the Oxbow Public Market  to check it out and grab some lunch at the bib gourmand rated C Casa.  Oxbow is a mid-sized indoor market with a combination of shops and restaurants. You can get anything from charcuterie to ice cream.

My biggest target at Oxbow was C Casa, a bib gourmand rated joint featuring unique tacos and other fusion Mexican fare. I was giddy in line in preparation for my  $9 fresh crab taco.  Sadly, the crustacean was not in stock and I had to resort to other options so I settled with the pork carnita tostada with white beans, corn relish, poblanos, micro greens, romaine, lime crema and cotija cheese  ($5.75) and the rotisserie duck  taco with spinach, red onion, goat cheese, oranges, cumin vinaigrette, avacado crema and cilantro  ($8.00).  These were expensive tacos so I was happy to see them arrive with a heaping pile of fillings. The pork tostada was a mess as there was no graceful way to eat it. The beans were such a smart addition and the crema was equally intelligent. The thought of duck and citrus was a little frightful  but it worked reasonably well.  It was less like a taco and more like a spinach salad on a tortilla.  There is a good variety of local pints as well. Beer and tacos are a beautiful couple.

Pork Carnita Tostada ($5.75) and Rotisserie Duck Taco ($8.00)
Pork Carnita Tostada ($5.75) and Rotisserie Duck Taco ($8.00)

 

After barely finishing the Mexican monstrosities, I strolled around the rest of the market in complete awe.  It was like an angel met me in my sleep and asked me “If you could build a market, what would  be in it?”.  My answer would be an oyster house, a spice shop, a kitchen gadget place, a butcher, charcuterie, ice cream and a fancy place where I could get bitters and shrubs to tinker with my own cocktails at home.   Voila!  That’s Oxbow Market.  In particular, let me focus on the last place.  I have gotten a little more experimental with my homemade potent potables and my struggle has been the inability to find bitters outside of the standard angostura.  Many of the Toronto bars brag about walnut, green tea, cherry bourbon and other fancy additions to their old fashioneds and it pisses me off.  The Napa Valley distillery has the largest variety of bitters I have ever seen.  I was a kid in a candy store as I wandered around  aimlessly thinking of the adultery I could commit but combining a number of these flavours with a bottle of Bulleit bourbon. Ironically, it was the first time I realized a significant number of the bitters were produced by Dillon’s, the Niagara distillery a mere 160 km away from my house.

Oh ya…they have a bunch of organic crap at Oxbow too.

My Take

If you go to Napa you most definitely should drink wine but you have to come here!!!!!! I have to admit knew nothing of the Oxbow market prior to my Napa visit. Once there, however, I entered this nirvana which contained all my vices under one roof. Although I didn’t indulge in every one, I got to sip pints, eat tacos, taste bitters, smell spices, stare at striploins and sleep well afterwards. C Casa was probably deserving of bib gourmand status but did not serve the best taco I ever had (and they didn’t have crab).  They were busy and overfilled but had good flavour.  For any foodie,  I highly recommend a dreamy wander through Oxbow Public Market. Although C Casa made me a little crabby, I’ll save my bitterness for  Dillon’s on Tufford road in good old Beamsville, Ontario.

Click to add a blog post for C CASA on Zomato

 

 

 

 

Living the Khabouth Brand at Byblos

Coming back from Kingston, I got off the train in the middle of rush hour and realized it was hapless to attempt to drive back to London so I took the opportunity to grab an early dinner at Byblos. Hidden on Duncan St, the outside is quite subtle especially compared to the massive four floor fortress inside.  When I went to the reception, I got the typical routine when I told them I didn’t have a reservation. It starts with the fake pensive stare at the blank computer screen, followed by  a slight nod and a grim proclamation and they said there was only room upstairs in the lounge.  I followed him upstairs and was seated at a well stocked bar.  I felt like I was in the bleachers at a Jays game beacuse I was the only one there.  Good thing they snuck me in!  As I waited for a drink, I looked around and the saw that the place was decorated in the typical Charles Khabouth style.  The room was elegantly decorated and accented with hints of the Middle east.

I was quickly greeted by two barkeeps and we were able to strike up a bit of a conversation.   First, we discussed the concept at Byblos: eastern Mediterranean flavours and a kick ass bar. I decided to test the latter out with an old fashioned ($15).  Made with a base of Bulleit bourbon (that’s a good start) and accented with date molasses instead of sugar atop a signature Khabouth big ass ice cube,  it  had an odd colour (I love the bronzy hue of a good old-fashioned) and slightly overwhelming sweetness which hid the bourbon a little too much but in the end was still a decent drink.

Old Fashioned $15
Old Fashioned $15

From a food perspective, the menu is divided into small and large plates with a spattering of rice dishes.  Since I was solo, for the most part I stuck with the small dishes and quizzed the guys about the best dishes:

Cheese Acharuli (Quail Egg + Brioche + Za’atar) $9- Eggs and cheese make me happy so this was an easy choice.  The crust was crispy and held its texture while housing the melted cheese and runny egg.  The za’atar flavour  and pickled onion was a great addition to this spin of the traditional Georgian bread. I didn’t confirm the cheese but wouldn’t be surprised if there was a little sheep’s milk feta hidden in the stringy mess.
Cheese Acharuli  (cheese bread) $9
Cheese Acharuli (cheese bread) $9
I asked about octopus versus crispy squid and the consensus was go with the latter for $13.  Although advertised as a large dish, it was no bigger than the acharuli and was seasoned with toum, spices and schug (hot sauce).  Although the use of the toum was subtle, it carried a garlic punch that some might find a bit overpowering.  Personally, I loved it.  The squid itself was a bit lost in the batter and the expected heat from the schug fell a little short.
Crispy Squid Bandari Spice + Schug + Toum $13
Crispy Squid
Bandari Spice + Schug + Toum $13
The final decision was between the duck or eggplant kibbeh.  Once again, after careful consultation I went with the vegetarian option ($14) after a suggestion from the waiter that duck might be a bit dry.    Within minutes they arrived, served with a yogurt based dipping sauce.  It was nicely spiced but overall the dish was a little underwhelming, especially with a  $14 price tag.
Eggplant Kibbeh Zucchini Flower + Chickpea Batter $14
Eggplant Kibbeh Zucchini Flower + Chickpea Batter $14
My Take
Byblos is an other Charles Khabouth creation which fits his  typical blueprint of huge fanfare, lively atmosphere, abundant space, fancy cocktails, well dressed waitstaff, nicely balanced pretension and hit and miss food.  As a whole, I usually enjoy the experience but always leave with a few criticisms. Let me explain what I mean by balanced pretension.  I have no issues with people taking pride in their craft and not hiding behind the veil of impartiality.  I had a great discussion with the barkeeps about the Keg Mansion, cheque averages and noise levels.  We bounced thoughts on the local eateries and agreed or agreed to disagree on many of them; whether it was the  noise level, skimpy portions or best anchovy dish in town. That said, they are quite confident about their own joint.    This pride is the foundation of the Khabouth brand. Whether it’s Patria, Weslodge or La Societe, you leave feeling a little cooler even if some of the food is hit and miss. Byblos is no different.

 

Byblos on Urbanspoon

Chopping the Dynamic Duo at the Tavern by Trevor

Tavern by Trevor is another example of the cross-pollination that is occurring in Toronto.  Partly a way to jump on the small plate phenomenon that has taken the city by storm and partly a means of dealing with the inertia of local foodies to try surrounding neighborhoods, the tavern recently opened at the corner of Spadina and Richmond.  I was impressed by the small yet inventive and reasonably priced menu. Chef Trevor Wilkinson teams up with restaurateur Mike Yaworski in an odd couple type collaboration.   Chef Trevor is the owner of Trevor Bar and Kitchen which has sustained the volatile Toronto dining scene while watching others come and go along the Wellington Street stretch. He also recently appeared as a contestant on Chopped Canada this past year.

I arrived and decided to sit at the makeshift patio (a few tables plus a number of stools beneath a counter made of 2x4s which looked like an inventive RONA project) which took over part of the wide sidewalk along Spadina Avenue.   The waitress was quick to arrive with the food and drink menus.  Boozewise, there are three tap beer from the local Amsterdam brewery plus an array of bottles, big bottles and cans.  The wine list has around 10 bottles of both red and white wine with most in the $40-60 range.  There is also a half a dozen or so bourbons plus a small list of cocktails priced at $11/each. I started with an old-fashioned served with bourbon, sugar cube, angostura bitters and a lemon twist.  It was a decent drink but was served with too much ice making it difficult to disperse the sugar which had settled at the bottom of the glass.

Old-Fashioned $11
Old-Fashioned $11

For the most part, the food menu is structured by price points.  All “Bar food” is $11, salads are $10, “from the stove” is $15 and  entrees are $21. There are also a few sandwiches ($12-14) and sides are $5. There is also the ability to add a number of proteins to the salad.  I ordered the  green pea & lettuce with feta & mint salad and added ginger and garlic fried chicken. For the entree, I went with the bbq octopus, prawns & chorizo with fennel & radish in wild leek vinaigrette.  That’s when things got bad. The salad arrived in a large white bowl and presentation was far from remarkable. The only lettuce was romaine  and it was cut ribbon style with a knife (one of my pet peeves).  I don’t know if the lettuce was warmed first or just not fresh because I found myself pulling out  brown and wilted pieces. From what I could salvage, it was a good flavour combination but I certainly wasn’t enjoying the pea and feta hunting through a jungle of limp romaine. Turning my attention to the chicken, I was equally disappointed.  It was boneless and served with an aioli.  The pieces varied in size and thickness.  I cut into the first thick piece and it was pink. A second thick piece was also pink.  I cut into a third thinner piece and found it cooked properly and found the coating to  be very tasty.  When bringing this to the attention of the waitress, I was told that she just ordered it and it looked like that so it’s fine.  She left only to return a few minutes later to tell me that she checked with the kitchen and in fact the chicken was cooked and it looked like that because it was dark meat.  Then she proceeded to tell me that they were out of the octopus and asked  if I would like anything else instead.  I politely and thankfully said no.

Green Pea with lettuce with feta and mint $10 with a side of ginger and garlic fried chicken $7
Green Pea with lettuce with feta and mint $10 with a side of ginger and garlic fried chicken $7
"Cooked" chicken
“Cooked” chicken

 

Select Lettuce from Salad
Select Lettuce from Salad

My Take

This is one of the worst dining experiences I have had in Toronto in a long time. First, serve a cocktail that can be consumed properly.  Second, either use fresh romaine or don’t prepare it so it wilts. I thought the reason you used romaine was for the vibrant crunch.   Third, if the chicken is pink it is undercooked and the fact that I didn’t eat it should be a hint that despite the reassurances from the waitress and the kitchen (who actually didn’t look at the chicken), I was not happy with the dish.  As a footnote, I have asked 5 people since if the chicken looked undercooked based on the picture and all agreed unanimously.  Fourth, it you are only going to offer three entrees on a menu, you shouldn’t run out of one.  Furthermore, you shouldn’t wait until the   customer orders it before you realize it’s not available.  Fifth, if a customer is clearly unhappy with the experience, perhaps something should be done.  Even an apology would have been sufficient.  Instead, I left paying my bill having eaten only a few bites of salad and a couple of small, thin pieces of chicken. All I can say is this meal is a far cry from the Coq au Vin I had at Trevor Bar and Kitchen a few years ago.

For serving wilted lettuce, raw chicken and not having octopus….Chef Wilkinson..you’ve been chopped.

(I’m aware that in fact Chef Wilkinson did not in fact cook the food I attempted to eat but it is his name on the place!).

 

The Tavern by Trevor on Urbanspoon

Review:Little Italy and Portugal Village:Darwin

So a family from Bangladesh opens a french bistro in Little Italy and names it after an English naturalist.  That’s Darwin.  OK…allow me to put it into perspective.  The owners did hire a french chef and even though it’s in Little Italy, it joins the onslaught of non-Mediterranean restaurants (Bar Isabel, Bestellen and Woodlot for example) which has opened in the area.  Finally, according to the owners, the name pays homage to a man who adhered to a philosophy of  “survival of the fittest”, a saying which is especially pertinent in the restaurant business.

I took one look at the  menu and was intrigued to check it out. In essence,  it’s primarily a French menu with some international flare at very reasonable prices. For example, most appetizers and cocktails are under  $10  bucks and the 12 oz steak and frites comes in at $25.

Unfortunately, I picked the night of the great flood of 2013 to venture out.  Thinking it was a good thing that humans evolved from fish, I waded down College St.,  umbrella in hand  and found my destination at College and Grace.  Not surprisingly, it wasn’t too busy although a table of four older ladies was keeping the place alive. The decor is modern, a fusion of a traditional bistro and a trattoria. It’s a narrow space with a full wall mirror on one side and brick wall on the other (so it looks a bit bigger) that ends suddenly at a largish wooden bar that matches the rustic accented tables (although the legs are central so I did the stupid almost tip the table over thing a couple of times).   There was one waiter who was a pleasant and knowledgeable  guy with 15 years in the business who was most insightful and attentive during the evening.

An interesting  twist on the classic drink,  I started with a maple old fashioned made with Crown Royal  in conjunction with the  traditional ingredients and a touch of maple syrup.  It was a pleasant blend and without abundant sweetness.

Maple Old-Fashioned $10
Maple Old-Fashioned $10

I opted for the shrimp cocktail ($10) which was also a  spin on the original.  The shrimp were spiced, cooked and served warm on a bed of creamed avocado. The menu promised mango as well, but I find the tiny cubes were few and far between, adding little to the dish.  The avocado was fresh and simple and lacked the additional flavours present in guacamole and other popular dips and spreads.  The shrimp was a little salty and swam in an excessive amount of green but there was a balance which made it pretty good.

Avocado Shrimp Cocktail $10
Avocado Shrimp Cocktail $10

The moules and frites ($12) were another classic dish presented with a twist. The broth was reminiscent of a tom yum soup, bursting with south asian flavours.  It was served with a spoon, an addition the very helpful waiter admitted was an afterthought after numerous requests.  I found myself lapping the broth up as well.  The frites were delicately done, fried  “just to done” and seasoned with perfect amounts salt and rosemary.  I would have loved a half a french baguette (for authenticity you know) to soak up all the remaining broth.

Moules and Frties $12
Moules and Frties $12

I shied away from the steak frites and instead went for the sauteed chicken on aligot mashed potato, a classic french dish. The chicken was moist although a bit underseasoned.  The potatoes were surprisingly light and swam in a pool of tasty sauce. Overall, it was a decent dish and came in at an impressive $18. I paired it with a  glass of Domaine de Joy “Cuvee Etolle” Blanc from France at a very reasonable $9.

Sauteed Chicken with Aligot Mashed Potatoes $18
Sauteed Chicken with Aligot Mashed Potatoes $18

On another note, I love sorrel and each of the dishes was garnished with this delightful and underutilized herb. It has a great taste, a mix of earthy, acid and sweet which complements most dishes quite nicely.

Although there is no formal dessert menu, there are a few choices which include a rum, banana bread pudding and homemade lemon tart.  I opted for the former.  It’s prepared individually in a ceramic dish and doused with chocolate sauce.  I’m normally not a fan of chocolate in general, especially on bread pudding but this sauce was stunning, a perfect balance of sweet and bitter.  In general, the dessert was not sickly sweet and the cloud-like bread mixed with the smooth sauce and small scoop of ice cream was textural bliss.  The accompanying cappuccino was not great, but maybe we will leave that one to the Italians.

Bread Pudding
Bread Pudding

My Take

This place reminds me that good food can still be served at a reasonable price, a near forgotten philosophy that has kept many  restaurants in business for decades.  Not only was Darwin known for his belief in “survival of the fittest” ( by the way, for Jeopardy fans the term “survival of the fittest” was first coined by Herbert Spencer, not Charles Darwin), he was obviously known for his theory of evolution, another concept important in the survival of a restaurant.  Darwin has plans…big plans. The waiter offered a quick tour of the large back patio which will be a stellar hangout once it is licensed.  The idea is to have a raw bar and grill given the fact that the kitchen is quite small and would have difficulty handling more than the 35 or so seats in the main dining room. The menu is also under constant revision.  Recently, the duck breast has been replaced with confit; the trout with salmon.

Darwin has a fresh decor and a decent menu with refreshing pricing.  There are a number of cocktails and appetizers under $10 and no entrees for more than $25.  Despite the prices, there is no compromise when it came to quality.  The highlights were the moules (sneak in a baguette) and the bread pudding.  The key to success will be an adherence to the foundations of the french menu without the standard pretension and pricing of other bistros coupled with an evolutionary philosophy and a damn good back patio…and maybe some help from Noah’s Ark on night’s like this..but wait…it is called Darwin afterall. charles-darwin-1Darwin Bistro & Bar on Urbanspoon