I dropped into this Ramen house around 11 am on a Tuesday morning, taking advantage of the fact that there wasn’t a crowd huddled around the door like you’d see during a Sylvester Stallone sighting. The reasons for the mass crowds are threefold:
1. It’s ramen and it’s Toronto.
2. The place only holds about 30 people.
3. The policy is wait outside because there’s no room inside.
The decor is plain. The tables are bare. The menu is a small laminated, folded card. The tiny kitchen is barely visible in the back. No cliffhanger here…I followed my standard routine and ordered shio ramen with a side of gyoza dumplings.
The Ramen
It was quite a simple presentation, including green onion, noodles, a few bamboo shoots, pork belly and a softish boiled egg. It ignored the bells and whistles such as nori, pickled plums and goji berries. The broth was rich and full of pork flavor. On one hand, it was not oversalted. On the other, it was a bit greasy which wasn’t helped by the really fatty pork cut submerged in the broth. The egg was cooked and seasoned well, the amount of onion and shoots were not enough and the noodles (ordered thick) were a bit starchy. In the end, it was a decent bowl and less than $9.
Shio Ramen
The Gyoza
The lipophilic nature of Sansotei was evident again when I ordered the gyoza. Four pieces for $4.50 (I ate one before I remembered I didn’t take a picture) arrived Stallone style (slightly tanned and glistening with oil) and served with a tasty dipping sauce. Despite being a bit greasy, the dough had a great texture (unlike Stallone post Judge Dredd) in that it was not too chewy nor too crispy. The filling was well seasoned and not watered down in a fashion similar to the plot of Stop! Or My Mom Will Shoot.
Gyoza
My Take
Sansotei is a small, simple eatery with an equally simple menu. It doesn’t have the bells and whistles of other ramens, but despite being a bit greasy, the rich broth is flavorful enough and is not oversalted. None of the broths are vegetarian. The gyoza were terrific although a quick wipe with a napkin wouldn’t hurt. I really need to do a ramen power ranking but as it stands Sansotei comes in Stallone style again (an underdog who proves to be a serious contender). In the end, it may not the be the Rocky of all ramen, but it sure isn’t the Rhinestone either.
It makes sense…add a little Italian to Parkdale. They already have tacos, lobsters and ssam. Why not some capocolla too? Even better, make it tapas. Porzia has recently opened in the proximity of Grand Electric and Chantecler and promises edgy food in a edgy environment. Most of the menu focuses on aggressive uses of chicken liver, tripe, sweetbreads and other delicious body parts served as is or concocted into charcuteries. There are a few safe items on the menu in the event that one is not fond of animal parts used for things other than running.
Must
The citrus salad ($11) was the easiest dish to understand without waiter interpretation. However, the thought of olives and oranges playing together in a salad was a bit odd. The chilis added a great kick and the abundant parsley added a little green. I suppose the olive might have been an attempt to add a bit of salt while deviating from the normal addition of some salty cheese but it was rather unnecessary. Overall, it had a freshness that offered a refreshing option to many of the other dishes on the menu.
Citrus Salad
Maybe
The crostini ($12) were highly recommended by the otherwise preoccupied waiter. The sausage was the delicious mainstay but was covered with a rapini mixture that was highly oversalted, especially when topped with cheese. I was left to scrape the roughage off the remaining two pieces and discard it like an overcooked pizza crust so I could just focus on the meat.
Crostini
The eggplant involtini ($14) was one of the few vegetarian dishes on the menu although it was priced like it had some kind of creature in it. It was served hot and the eggplant was spot on in terms of texture. From a flavour perspective, it too was a little heavy on the salt and a little more of the advertised roasted garlic would have been nice.
Eggplant Involtini
Mundane
Maybe I didn’t have the balls to go for the tripe, so I went with another set of balls and opted for the classic polpetta ragu ($15). They were simply presented with crostini and sauce. Once again, there was an abundance of salt which almost made it unbearable. It was like taking tylenol; I only ate two and needed copious amounts of water to wash it down.
Polpetta Ragu
I’ve come to the conclusion that a $12 cocktail better make my meatballs tingle. I tried with the grappa sour (grappa, lemon, cardamon and egg white)…no tingling…just another example of me falling for the old put an egg in anything and I’ll order it trick.
Grappa Sour
My Take
I’m not sure if the abundant use of salt or the big prices left a worse taste in my mouth. The staff seemed a bit unfazed by my woes as there were no inquiries about my half eaten dishes (I was only asked when I got my coat and after I paid the bill) if there were any issues with the food. By then it didn’t matter. With an abundance of other small-plated ethnic choices available within a few blocks, I’ll get that tingly feeling elsewhere and leave the overpriced Italian fare to the other parts of town. Plus, I know a lot of places that serve a mean fruit salad.
The retro tribute that adorns Parkdale continues with the introduction of Oddseoul, the newish street food joint serving Asian inspired snacks. Only identified by a red, white and blue barber’s pole, I entered a long, narrow room only lit by a glowing red “prescription” sign and two white signs that looked like they were stolen from an 80s drive-in theatre which display the modest sized food and drink menu. I was seated against the wall and had a clear view of the kitchen where 3 or 4 cooks were busily buzzing around. It was steady for late on a Monday night, but the service was like trying to get a haircut the week before school.
In addition to the signs which likely once announced the arrival of “ET” back in 1982, a printed menu was handed to me on a crinkled sheet that looked like a few dozen people had spilled something on it earlier in the night….or week.
Elusive Odd Seoul Menu
Must
The squash poutine ($7) was such a refreshing change from for others which grace most menus. The cubed squash was the perfect base in both size and texture to complement the salty, sour and tangy toppings. The subtle sweetness offered a foundation that rounded off the dish. The curry gravy added spicy dimensions that just worked. Lastly, it was served mouth-burning hot, a refreshing change from most poutine which arrive at the table in a semi-congealed state before you take the first bite.
Squash Poutine ($7)
Maybe
Bourbon drinks are the fad right now and I equate a good one to the experience of jumping in a cold pool. It should hurt a bit at first (I find a first sip of bourbon like a slap in the face) but once you get used to it, you don’t wanna get out. The Bulleit Smash fell a bit short on both fronts and was more like jumping in a luke warm pool. It lacked shock value. In other words, I didn’t bond with the drink in a love/hate relationship…it was more like an amicable friendship.
Bulleit Smash ($11)
The “loosey” ($5) was a saucy, small burger in sandwich form topped with kimchi. It was a tasty and messy few bites. I was hoping for more of a punch with the kimchi but it tasted more like a a Wendy’s quarter pounder in the sense that it had some predominant ketchup and mayo type flavours so I was left buzzing with a fast foodish high.
The “Loosey” $5
Mundane
I’m becoming increasingly suspicious of pork buns. It’s a dish where the bun is as important as the filling. The Oddseoul’s offering was anemic and sticky. Inside was a whole lot of filling. It was almost impossible to eat. The barbeque sauce was perfectly spiced but overwhelmingly tangy which took over the rest of the dish. Throw that sauce on a chicken wing and now we’re talking.
Steamed Bun ($5)
My Take
What’s with Steigl? It’s popping up quicker than a Han brothers restaurant itself. I missed the memo announcing it was the new foodie beer of 2013 much to the dismay of past foodie bandwagon favorites including Heineken, Stella, Dos Equis and of course, Pabst Blue Ribbon.
Oddseoul is another invention by the Han brothers. It’s prescription is for aggressively flavoured asian inspired street food and modern cocktails in a vibrant setting. The ambiance features loud hip-hop music and equally old school decor in the form of bear heads and drive-in movie signs. Although the food was tasty, most of the dishes had a monotonous yet “polar” and unbalanced flavour profile (that’s my witty reference to the barber’s pole). On that note, I’m not sure whether I’ll be coming back for a trim every eight weeks or so.
Upon entering A-OK, which over hovers over County General at the corner of Queen and Shaw, I felt like I was in a high school cafeteria, complete with pastel coloured picnic tables. Instead of long-winded calculus problems scripted on the board, a short and simple menu was presented offering eclectic spins on Asian food. The curriculum included small plate options mixed with the equally popular ramen bowls. The question would be whether the food had the same cafeteria flare as the decor.
A OK Menu (Subject to Change)
Must
The salt cod inari was a terrific start to the meal….kind of like a first period english class with a cool teacher. The wrapper was a chewy but not an uncomfortable texture housing rice that was moist, not mushy. The salt cod added subtle spots of saltiness throughout the inners of the roll. The feisty dipping sauce was cleverly spread along the rim of the plate, appealing to both the dimension of visual appeal and sapidity.
Salt Cod InariSalt Cod Inari (inside)
Maybe
The spin on the shoyu ramen was decent but it certainly wasn’t the best in the city. It was rather generic and lacked the complexity of some of the other soups. The broth was one-toned, the noodles a bit limp and the pork was tender but not remarkable. The egg was well cooked and nicely seasoned and the goji berries were a cute touch. In the end, it was satisfying but not memorable, creating an economic argument by being priced at over ten bucks a bowl.
Shoyu Ramen
The pork ssam had a messy appearance and was tricky to eat. In the end, it had a nice, fresh taste but the flavours were scattered depending on the placement and size of the bite. Not a bad snack for 5 bucks. It might have been a bit more exciting if a short course in engineering promoting self-assembly had been employed.
Pork Ssam
Mundane
My table mate ordered the Sichuan Tsukeman ramen bowl. I was tempted to do the same and I’m glad I didn’t. It was a bit of a mess. Understanding it’s a bit of a variation from the standard noodle bowls ( the broth is replaced with a spicy dipping sauce on the side) , it lacked the heartwarming nature of its Shoyu cousin. After dragging the limp noodles through the sauce, I was left with a nice quantity of spice but an oily taste that was less than appealing. The pork, egg and seaweed were interesting additions but still couldn’t cut into the monotony of the overpowering sauce. Let’s call it a cool science experiment gone slightly wrong.
Sichuan Tsukemen
My Take
A-OK foods fuses two of Toronto’s hottest culinary trends: asian inspired street food and ramen. Although it doesn’t deliver the best of either world, there were a few dishes worth talking about. As for the vibe, I only experienced the midday experience but it felt a bit like being in detention, lacking the buzz and excitement of similar eateries. In the end, the report card is such that I can’t give A-OK foods an A, but more likely a C and possibly a B minus if the salt cod inari is somewhere in the lesson plan.
Cava is midtown Toronto’s answer to Spanish tapas. Tucked down a small alley off of Yonge street, Cava offers a modest but comfortable environment featuring a plentiful array of over 30 menu options. For the most part it errs on the traditional side, offering tapas dishes reminiscent of the mother land. In addition, there a few twists, with choices reflective of the current Toronto dining scene. It has received a number of accolades including number 5 on Joanne Kates’ 2012 top 100 list.
Must
For a guy who normally does not like olives, Cava surprised me. They were like candy. I can’t pinpoint if it was the temperature, the saltiness or the variety. but I found myself eating one after another. The price point was a very fair $3.
Warm Olives ($2.95)
The venison anticucho ($12.50) with a warm red cabbage salad featured extremely tender cuts of well-seasoned meat on a a bed of red cabbage. Each morsel was cooked a perfect medium rare. It’s one of those dishes in which you only order one and after the first bite think you should or ordered two…or three…or four. It makes you want to break every rule of tapas etiquette; You keep the plate at close range and encourage everybody to eat everything else while you subtly eat the entire thing. The cabbage salad worked but I would use it as a diversion, offering it to the table and suggesting that it’s just as good as the entire venison skewer you just devoured.
Translation: Anticucho- Cut stew meat usually skewered and served with a variety of traditional spices.
Venison Anticucho ($12.50)
The eggplant with queso fresco, honey and tomatillo ($9.75) was well constructed and well executed. Hints of the eggplant’s bitterness, sweetness of the honey, the tomatillo’s sourness and the salty richness of the cheese completely painted the tongue’s hotspots. If anything, it was a little rich but was balanced nicely otherwise.
Translation: Queso Fresco- A soft, unaged mild white cheese.
Eggplant with queso fresco, honey and tomatillo ($9.75)
Swiss chard gratin with manchego and a poached egg ($9.50)? How can one go wrong? Actually..one could but Cava produced. The chard maintained its integrity despite being suspended within a plethora of cheese. The poached egg was perfectly cooked and vamped up the dish in a way only an egg yolk can. I recommend sharing this one given there are a lot of rich flavours and a few bites will suffice.
Swiss chard gratin with manchego and a poached egg ($9.50)
Maybe
The salt cod cake with piperade and chipotle crema ($12.75) was solid. The salt in the cod was not overwhelming and the cake had adequate moisture and good texture. The tasty piperade was a bit messy and rather one-toned in flavour, missing a punch of heat or acid that might have helped the dish a bit.
Translation: Piperade- a Basque soup made with various ingredients usually including the Espelette pepper (a mild pepper cultivated in the part of France).
Salt cod cake with piperade and chipotle crema ($12.75)
The cauliflower and kabocha squash tagine with medjool dates and Spanish saffron ($9.50) was a nice rendition of the middle eastern staple. None of the ingredients were overpowering and blended together for a medley of sweet, spice, sulphur and salt.
Translation: Kaboucha- a winter squash also referred to as a Japanese pumpkin.
Cauliflower and kabocha squash tagine with medjool dates and Spanish saffron ($9.50)
The brussel sprouts with black garlic ($8.95) were tasty. Neither spectacular nor bland, the garlic was a nice change from the normal pork fat laden veggies served at most of the competing establishments.
Brussel sprouts with black garlic ($8.95)
The lemon-pistachio baked alaska with saffron pepper cake and sherry poached pears ($11) was as much a mouthful to eat as it is to say.That’s not to say it wasn’t a good mouthful. There is a bit of an art and science to eating this. The lemon is tart and needs the sweet meringue and the earthiness of the pistachio to round out the dish so a careful spoonful is needed to incorporate all the ingredients. The cake was slightly spicy and the saffron was not overpowering. The poached pears were wonderful by themselves but a bit of an odd addition to the plate from both a taste and visual appearance.
The lemon-pistachio baked alaska with saffron pepper cake and sherry poached pears ($11)
The coconut pineapple clafouti with sea buckthorn sorbet ($12) came with a 20 minute wait….I was given adequate warning. When it did arrive it appeared more like a souffle. It was fluffy and light with a wonderful mouth feel. The confusion came with the addition of the pineapple. Although it had a sweetness to it, the combination with the custard didn’t make sense, especially when topped with the acidic sorbet. The use of cherries or sweetened berries would have made this a near perfect dessert.
Translation: Clafouti- a french flan usually containing fruit.
Translation: Sea Buckthorn- a fruit similar to a gooseberry or cranberry grown in part of Europe, Asia and across Canada.
Coconut pineapple clafouti with sea buckthorn sorbet ($12)
Mundane
There was very little mundane about the food. It would have been nice, however, to have a cava-english dictionary to interpret some of the dishes. I was left to feel a bit inferior if I wasn’t clear on certain dishes, especially since there were creative liberties taken on many of the dishes offered (ie piperade and clafouti). Not that the service was bad, it was a bit pretentious.
On another note the food was fairly expensive. It’s amazing how quickly pricy tapas adds up. In addition, there were about half a dozen red and white wines by the glass. The minimum price for a 5 oz glass was $10 and went up to $25 for a 8 oz glass. This is not to say that the wine is not of a good quality, however it seems to be a bit of a gouge for somebody who simply wants a glass of wine (eg. $23 for an 8 oz glass of a wine which is $19/bottle). That being said, the bottles offer much more of a variety with a wider variety of price points.
My Take
Cava is a bit of a hidden treasure in midtown Toronto. It’s a cozy environment but clearly its focus is on the food. The large menu can be overwhelming as it is full of descriptions and definitions that are truly foreign to many. On the other hand, I could go back again and eat 8-10 different choices and be totally satisfied. I barely scratched the menu’s surface in that I didn’t order many of the traditional dishes (scallops, octopus, tripe and of course, paella) or the modern menu favorites (sweetbreads, brisket and sablefish). There are plenty of vegetarian choices which sometimes is an issue with other small plate establishments. The beer selection is scarce and wine by the glass choices are limited and on the pricy side. The desserts are served in a very shareable size and are an enterprise in creativity which offer extreme flavour and texture variations all within the same bite.
Translation: Go to cava, be decisive and bring your wallet….and your appetite.
The diversity of Toronto coffee shops range from socketed snack bars to pristine patisseries. Nadege is certainly the latter. Positioned beside Trinty-Bellwoods park, Nadege sits a bit out of place. It’s bright white exterior clashes with the surrounding landscape along Queen West. Upon entry, you are transformed in to a small, bright cafe adorned with small tables. Large glass counters house articulate creations ranging from traditional French macarons to Japanese inspired green tea cake. A large window stretching across the back wall allows patrons to witness the pastry chefs begetting delicacies while dressed with European eclat.
Green Tea Cake
Perks
Nadege has some of the best counter (premade) sandwiches in Toronto. There’s an array of choices including ham and brie, roasted vegetables, french ham and brie and fig and sandwiches of the day on either croissants or baguettes. In particular, I’m a fan of the cucumber, mature cheddar and green leaves on a croissant. It’s simple, fresh and tasty. In general, you’re going to pay $6-8 for each of these creations.
Nadege Sandwiches
The quality of the desserts and pastries are top notch. A cute gimmick are the chocolate bars, showcasing a different flavour for each letter of the alphabet. I’m not sure what’s more impressive; the variety of offerings or the keen use of english and french lexicography to cover off each letter. In my case I was drawn to “Y” for Yuzu and Cashew over the “B” for Banana or “Q” for Quatre Noix (mixed nuts). “Y” was true to its name, containing healthy chunks of cashews within silky milk chocolate with mild citrus undertones. A decent confection but a bit steep at over $10 per bar.
Yuzu et Noix de Cajou ChocolateChocolate Bar Display
Sludge
Nadege adheres to the philosophy that the age old art of brewing coffee has evolved to an espresso machine and a cup of hot water. More so is the infusion of arrogance synonymous, stereotypical or otherwise, with the french culture evident in the response to my barbaric suggestion of a dripped cup of joe. In other words, not only is there no brewed coffee, but I get attitude in suggesting that there should be. The interior is a bit sterile and unfriendly despite the attractive creations sitting within the glass and the previously mentioned display of brightly packaged chocolate bars on the opposite wall. Nadege has the ambiance of an operating room.
Americano with Mature Cheddar Croissant
The Final Sip
Nadege’s strength lies in high quality baked goods, chocolate and delicate pastries with some of the best counter sandwiches in Toronto. The lack of brewed coffee and a sterile, unfriendly environment means I’ll do take out and get my coffee elsewhere.
En route’s designation of best new Canadian restaurant and an impressive debut as number 11 on Joanne Kates’ top 100 of 2012 certainly raised my curiosity about Edulis, the small bistro which opened in 2012 along Niagara Street. The philosophy of Edulis can be summarized as a juxtaposition of the elements of fine dining and the hipster joints plastered up the road along Queen street . Upon entry, you are greeted with a hello, a coat check and waitstaff donning traditional black uniforms. You are seated at a table within the small dining space within an atmosphere which possesses a subtle yet enjoyable aura of chaos. The decor is highlighted by a variety of paintings and pictures, marble tables and dim candlelight while at the same time possessing a flare both rustic and rundown. A daily menu is printed featuring core offerings with additional fare based on ingredient availability with truffles as the specialty. A carte blanche menu is also available with 5 courses for $50 or 7 for $70. Although I didn’t order myself, some of the choices included veal three ways- tongue, belly and sweetbread and a pork belly and shoulder offering. There is a decent wine offering (8 glasses plus 50 or so bottles) as well as homemade non-alcoholic sodas with odd flavours which include burdock, hibiscus and ginger with szechwan pepper. The latter was divine.
Must
The cele”rissoto” was a spin on traditional risotto, opting for the winter favorite celery root instead of the traditional arborio rice. The centrepiece was a square of toast topped with fois gras. It managed to create a mouth feel similar to the traditional dish while maintaining the subtle earthiness of the celeriac. I’m not sure if the draw for me was the unique nature of the dish itself or the surreal nature of taking bite after bite and trying to figure out how they did it. Either way, it was addictive. In fact, the fois gras became second nature.
Cele”risotto”
In a world filled with different shaped pasta served in different sized bowls soaking in truffle oil, the thought of homemade potato ribbons swimming in a rich sauce and topped with fresh white truffles was a refreshing thought, even with a price tag of $36. Once again, the execution was flawless; the potatoes were perfectly cooked and a refreshing change from the ubiquity of standard gnocchi. From the first bite, I was filled with a comfort reminiscent of grandma’s perfect scalloped potatoes yet mixed with the exquisite nature of the precious white fungus…sort of like moving from the comfort of a cozy terrycloth robe to one made of fine silk.
Potato Pasta with White Truffle
I’m quite nostalgic when it comes to the preservation of elements of fine dining. The disappearance of the amuse bouche and fresh bread has plagued the dining scene so it is quite refreshing when a restaurant adheres to old school philosophies. An anchovy-stuffed manzanilla olive was proudly offered along side some of the best homemade bread I’ve had in a while. It was a rustic, dense loaf served in a nifty cotton bag; a refreshing change from the normal offering of semi-stale crusty loaf inside a frayed wicker basket. Normally, the bread is meant to hold one over until the real food arrives, but I found myself devouring slices well after the first course arrived.
Maybe
Shrimp ceviche and ajo blanco (a cold, white garlic based soup) are quite different in everything except temperature so I was interested to experience the marriage of the two. The ajo blanco was fresh and although a little on the acidic side, it was generally well-balanced and contained a decent amount of roasted almonds. However, the ceviche concept was a bit lost in the dish. There was no distinct citrus flavor or heat and although the shaved onion worked, the cilantro clashed with the ajo blanco base. The saving grace of the dish was both the flawless execution of the shrimp and the brilliant balance of the soup. I’m just not sure they go well together.
Ceviche in Ajo Blanco
Another childhood favorite of mine is tapioca pudding so I was pleased to see it offered as a dessert, especially when coupled with the vibrant flavour of meyer lemons. It was served with the texture of a thick soup more than pudding and the lemon flavour was quite predominant. The preserved apricot did little to enhance the dessert other than adding a bit of chewiness and not enough sweet. I will admit I ordered a lot of creamy dishes throughout the night so perhaps a dessert with the same colour and texture profiles was a bit much.
Tapioca Pudding with Meyer Lemon
My Take
Edulis is a unique addition to Toronto’s fine dining scene. Perfect execution highlights the menu which merges old school fine dining with hip and trendy cuisine. Candlelight meets chaos. Suit wearing lawyers sit among thick-rimmed twenty somethings. Marble tables erected beside porcelain bathroom tiles. The choice of a $100 bottle of wine or a $3 glass of grape soda. You can gamble on a carte blanche menu or indulge on rich truffles. Even co-owner Tobey Nemeth personifies the juxtaposition, wearing a trendy tiger print dress while the remaining staff don the traditional black uniforms. You can even pick your price to a degree but temptation could lead to a bill well over a hundred bucks. Regardless of which side of the spectrum you fall on, in the end you’ll be treated to both great food and great service. There’s no dichotomy there.
Much like trends that surge in a given year, there are many that begin to fade away. Here are my predictions of the Toronto food trends that should curtail in 2013.
1. Beet to Death
Almost every menu offers a beet salad of some kind. They are cheap, earthy and offer a pretty colour to a plate. They are however, very distinct. This uniqueness usually results in a short shelf life. Plus, root vegetables take turns being in favour. Just ask a sweet potato. They had to step aside for the beet and a new tuber should soon reign supreme. Perhaps an heirloom carrot, parsnip or even the relatively unknown sunchoke?
2. Doubt the Sprout
Despite its sinister reputation among the young, the brussel sprout has become the cool cruciferous vegetable in the past few years, offering a perfect marriage with other in vogue flavours like hot sauce and bacon fat. However, with other greens such as collards, swiss chard and mustard greens gaining popularity, I suspect the brussel sprout will lose some of its spark and go back to being the low point of many a childhood.
3. Pig: The Magical Animal
Pork is no longer the other white meat; it is THE white meat. Thick chops and pork belly have dominated menus in the past few years. Bacon has been used to wrap everthing from steak to scallops to ice cream. The combination of demand for lighter foods coupled with expected increases in pork prices in 2013 should see the presence of pork diminish somewhat across the board. That being said, bacon will be coveted and pork will remain a key component in ramen dishes, but don’t be surprised to see more chicken (in an attempt to gain the white meat status back) and beef options emerge as a replacement to the mighty pig.
4. Feelin’ Blue
Strong flavours will be replaced with more mild ones and cheese is no exception. The intensity of the bold blues, including gorgonzola will be replaced by lighter cheeses with more subtle flavour. The use of blue as a base for rich creamy pasta sauces (especially vegetarian ones) should fall out favour for more acidic, zingy ones.
5. Falling Flat
Flatbreads are pizzas for places that don’t make pizza. Once a popular appetizer, flatbread is a canvas to display other popular ingredients such as short rib, mushrooms and asparagus with white, red and barbeque sauce foundations. The novelty has worn off as diners are satisfied with the toppings reconstructed in novel and abstract ways minus the bland and often overcooked dough.
6. Holy Aioli!
Chipotle mayos, basil aiolis and other thick and sinful sauces should give way to vegetables based dips, sauces and condiments. The trend toward the focus on fresh and local ingredients doesn’t necessarily include mayonnaise and oil but may favor tangy, tomato jams, spicy chimichurris and vibrant pestos instead.
7. “Poutin'”
Call me crazy but the life cycle of poutine may be coming to an end. The classic Quebec dish has evolved to include lobster, brisket and pulled pork as well as modifications to the traditional beef or chicken gravy. The pendulum is swinging in the direction of lighter flavours. In the end, poutine, regardless of the version, is a salty and fatty mess to the extreme, one which will soon return to be reserved primarily for the after bar crowd.
8. Taking a Slide
Despite the number of new restaurants opening promoting sliders of all kinds, in all likelihood they will not sustain the popularity of the past couple of years. The initial simple slider gave way to newer ideas like pulled pork or beef topped with kimchi, slaw or fois gras. There may be some survival among the many small plate restaurants, but sliders have quickly become an outdated novelty. The advent of competitive burger joints have swung the pendulum back toward the large chin-dripping mains and away from the dainty, often dried out finger sandwiches.
9. “Not”ella
Nutella has gone from a rare childhood vice to a condiment which recently seems to grace everything from grilled cheese to crepes to burgers. The hazelnut spread has been elevated to iconic levels in the past couple of year with many restaurants going as far as displaying various sized nutella jars in their establishments like some kind of award or trophy. Not that it will go away, but the jars should come down with diner’s reactions shifting from 2012’s “Cool, this place has nutella” to 2013’s “Oh, nutella…again”.
10. Muffle the Truffle
Truffle oil is not a truffle. It’s a cheaper, liquid version of the exquisite fungus which has been grossly overused in everything from popcorn to pasta. Truffle is like fish sauce and saffron; if you use too much once, it resonates to every similar dish afterwards. Truffle is meant to subtly complement other flavours, not be the main flavour and too many dishes are offered without this understanding. Similar to Newtonian law, as the numbers of those who have been subject to truffle oil abuse increase, its popularity will decrease.
Toronto is one of a number of North American cities in which Santouka Ramen, a Japanese-based restaurant chain, has set up shop in hopes of capturing the growing base of noodle fans. Santouka promises quick and efficient service but tries to deviate from the notion that all ramen soups are created equal. It steers away from rich pork belly, eggs and nori offered by others in lieu of a somewhat cleaner bowl of salty broth. I arrived at 1210 and got the last seat, which was at the bar with a clear view of the kitchen. I was a bit memorized by the long stove holding up 8 large vats of bubbling broth presumably prepared by a methodical and somewhat mystical process. Otherwise, it had the feel of a karaoke bar set up in a subway station, with orders sung in Japanese melodies muffling the continuous sound of clanking soup bowls. I had my meal and was out in about 30 minutes, receiving envious stares from the 12-15 onlookers in line when I left.
Maybe
It’s apparent that each interpretation of this traditional dish is in the eye of the beholder. In this case, the Shio Ramen was a mellow, salty broth with a firm, tasty noodle and adorned with green onion, crisp bamboo shoots, fish cake, ribbons of kikurage (mushrooms), fatty back rib pork and a signature pickled plum. If I were a soup architect constructing the perfect bowl, I’d say the foundation (broth) was a bit oversalted, the walls (noodles) were solid and the accents spiced up the decor reasonably well. Both the plum and the spiral fishcake were a cute finish; a delicate reminder of the artistic importance put on Japanese food. The shoots and shrooms were mainly for taste and texture and somewhat succeeded at both but more so the latter. The pork was scarce. Perhaps my biggest disappointment was the lack of an egg. It’s like building a house without a pool; it works but you’re left feeling like there’s something missing.
Shio Ramen
The gyoza were satisfying. Not doughy or soggy, they had a nicely seasoned and fairly abundant filling and were served with a carousel of condiments which included chili oil, rice vinegar and soy sauce. At a little more than a buck a dumpling, they hit the spot. I would equate them to a nicely manicured but not spectacular lawn sitting outside the previously described ramen house.
Shio Ramen with GyozaGyoza Condiments
Mundane
I find something sacred about green tea and somewhat expect a little ceremony when I visit a Japanese restaurant. What I don’t expect is a generic tea bag (I think I can get a 100 bags of this brand for a buck or two at any teashop) in a cup for $2.50. At least bring me a good quality loose leaf tea and/or put it in a pot. Otherwise, don’t charge me a ridiculous price for an average product that maybe costs a cent or two.
My $2.50 tea.
My Take
Once again, no two soups are created equal. The seemingly infinite number of ramen houses mean an infinite number of ramen dishes and an infinite number of opinions. Santouka offered a reasonable competitor with a well flavoured but salt heavy broth (I drove home with the feeling that I had a chalice of water from the dead sea). The pork was a nice cut but the portion was minimal. The remaining additions were just ok. In summary, it’s a worthy, well-calculated addition to the neighbourhood of ramen soups, offering a house with a strong foundation, a few frills and a nice front yard (gyoza), although I still do miss the pool.
Each year sees a shift in the direction of the restaurant industry. I’m going to take a chance and speculate on what food trends will start or continue in the Toronto dining scene in 2013. Feel free to agree, disagree or suggest your own trends by commenting here, voting in the poll or tweeting #2013tofoodtrends.
1. Ramen Rage
Arguably the biggest craze in 2012, noodle houses will continue to appear like Starbucks and Subways in the coming months. Given the versatility of this noodle dish, I suspect new variations will emerge and will not be limited to ramen restaurants alone. I expect the big chains and even the small fusion eateries and food trucks to join the ramen rage in some way, shape or form.
2. Offal Offerings
Black hoof has gained international exposure for its offal menu with thumbs up from celebrity chefs including Anthony Bourdain during his lay over visit and Richard Blais’ endorsement on his list of favorite restaurants on Urbanspoon. Adaptations of the nose to tail concept have been adapted by many eateries, even including a beginner’s lesson in offal at Skin and Bones in Leslieville. This concept will continue to flourish given the surge in responsible eating as well as those seeking the adventure of multiple organ consumption.
3. In a Jar
I’m not referring to the traditional strawberry jam, pickled cucumber and mango chutney here. In efforts to use more local ingredients throughout the year, preserving is gaining popularity. Local and seasonal cranberries, tomatoes, peppers and tree fruit can be used year round when processed into sweet or savory condiments to compliment meats and even cocktails. Savory and briny condiments are definitely in. One of the best dishes I had in 2012 was a pickle tray at Sidedoor in Ottawa and it only makes sense that these creative, unique and in many cases relatively inexpensive foods are housemade to complement menus and blackboards in 2013.
4. Eat Street
Despite strict downtown by-laws and less than favourable year round weather, Toronto is catching up with other large metropolitan centres regarding the presence of food trucks offering anything from smoked meats to tacos to cupcakes. More and more private businesses and fundraisers are seeing the potential in these nomadic sculleries as an awareness raising tactic. In addition, the low overhead, creative license and geographical flexibility are appealing to restauranteurs, ensuring that the fleet of food trucks will continue to grow.
5. Carrying the Torch
The chef’s blowtorch is a cooking method which has typically been reserved for creme brulee and more recently sushi. The ease of use and aesthetic properties of charred food could expand the use of this handy tool to other areas of food preparation. Vegetables, cervices, meringues, terrines and even fois gras could be meliorated with a quick singe of the blue flame.
6. Mexican Mania
Tacos were the rave of 2012 with the success of Grand Electric and La Carnita taco-heavy menu. Burrito Boyz, Mucho Burrito and Burrito Bandidos are lunchtime and late night hotspots. Baja fish tacos adorn almost every chain restaurant’s lunch and dinner menu. Modernized twists on tasty tostadas, multifarious moles and piquant pozole will expand beyond the traditional taquerias, making Mexican fare one of the hot ethnic cuisines across the board in 2013.
7. Soul Train
Soul food has just gotten started. The success of Barque, Stockyards and new additions such as AAA combined with the Hogtown and Urban Smoke food trucks have put pulled pork and brisket on the must eat food map. Look for southern food to dominate in 2013 with the expansion of southern-influenced mainstays such as shrimp and grits, collard/mustard greens, gumbos and maybe even a crayfish or two.
8. Snack Time
Tastebud teasers including spiced nuts and other savory snacks have been a complimentary mainstay of bars and taverns for years. It seems this concept has crossed into the dining room, with a snack menu available offering munchable morsels, such as warm olives at Patria and Campagnolo, even before the appetizers arrive. In particular, popcorn is gaining popularity, providing a blank slate for various flavors including truffle at Origin and chipotle-caramel at Cava,
9. Comfort Zone
It appears chefs have dusted off their old copies of “They Joy of Cooking” and “Mastering the Art of French Cooking”. A return to comfort food is an emerging trend. In 2012, coq au vin was a staple at Richmond Station and Trevor Kitchen. Chicken Pot Pies were being baked up traditionally at C5 and with fois gras gravy at Reds Wine Tavern. Fried chicken is half the menu at Paulette’s and is available for two at County General. Old school bourguignon and gamy stews are emerging elsewhere. Expect a cornucopia of European inspired comfort food in 2013, complete with the use of fresh meats and seafood, rich sauces and homemade, flaky pastries.
10. Icy Indulgence
Frozen desserts have become a common default dessert item for many big name chefs, especically those with a aversion to baking. Working on the notion that frozen sugar and milk fat make anything taste better, unique flavours have been incorporated into ice creams, sorbets and gelatos alike. Whether it be savory flavours such as thyme or balsamic vinegar, sweetness through the use of commercial sodas or fruit nectars or incorporation of tart flavours like yuzu, a good ice cream maker and imagination is all that’s needed for this trend to blow wide open.
What do you think? Answer the poll and add your comments. Multiple answers are acceptable!
Fare..Eat..Ales 