Smorgasbord's Profile
So WHY were we forced to sit at the table till the food was gone??
My grandmother would always tell me that "something bad would happen to me" if i didn't finish my plate (generically, not a threat of a beating). Not sure if that was cultural or just her own quirk.
I hated liver as a child (always the big piece with the vein in it and fried to the point of shoe leather). One day there was a lemon meringue pie in the house due to visitors (desserts were rare, and the prettiness of the novel pie made me want to try it). At dinner hours later, I gagged as I tried to choke down the liver and my mother said if I ate it I could try the pie. It took me almost 2 hours to eat it (I was facing the clock in the kitchen). At the end when i asked for the pie my mother said "there was never any left, I ate the last piece."
Surprisingly, I have pretty much zero issues with food today (there are only a handful of things I won't eat, liver being one of them of course) and only eat until I'm full.
The County General - simple food, prepared beautifully
Have been there for brunch- the food didn't really blow me away, but the service was warm and accommodating, and the room's got a nice vibe. People have commented on the price/size ratio of the food, but warning- the cocktails at brunch are WAY overpriced.
Tomasso's on Eastern Avenue
This is an interesting thread. I haven't been to Tomasso's in a while, but I definitely want to check out the market and the hot table. I've only been for dinner service, and never had a bad meal there, but things may have changed- Tomasso was the chef every time I was there, but at my last visit he was hiring a cook because he was just getting too busy to cook, glad-hand, deal with getting the market ready, etc. I think the place is overrun with people from the film studios most of the day so they both couldn't do it all. With someone else at the kitchen helm, I'm not surprised the food suffered. And yes, he's right out of Central Casting- either you like that or you don't; I don't mind it [and I've gotten some interesting Toronto gossip from him too]. At any rate, they definitely fill a need in that corner of the city; it's a shame if things have gone downhill, because it was solid at one point.
A Canadian at Eleven Madison Park
Eh, I had to distinguish myself from the myriad of EMP posts in some way ;)
Seriously, though, there is really nothing comparable in Toronto at least, and my entire weekend in NYC, EMP and otherwise, justified my rants against the food and service in my hometown. Some friends and I went to EMP for lunch with a New Yorker friend of ours, and I found the whole experience to be delightful; the 3 hours flew by. I've read the [controversial] posts about being underwhelmed by the place, and if the menu is a 'scam,' but IMO neither of these was my experience. In a way it reminded me of a one-star Michelin in Bidart I visited in terms of ethos, service, and food. The space is beautiful and calming, and the service excellent. We were served by many different people, but all of it was effortless [i.e. how did that spoon get there without me noticing? how can he use that crumb comb so deftly?] and distinctly non-pretentious/snooty, given the venue [strike one against some 'shall stay nameless' Toronto restos]. It was pricy for lunch, but entirely worth it.
#1: We were started with a warm tomato tea infused with lemon thyme, and parmesan crisps [Sorry, i never took photos]
This was incredible; the clear warm 'tea' tasted like the purest, cleanest essence of fresh tomato. It was like drinking nectar.
#2: Smoked sturgeon sabayon with chive oil, served in a hollowed-out egg
This was also amazing; the gloriously fatty, smoky fishy bits with the grassy oil at the bottom of the egg really worked together. Points for cuteness of presentation and the surgical precision of the cut-off eggshell :)
#3: Warm buns with goat & cow milk butter, presented in a cloth bag
I liked the cow's butter better, but it was nice to have the contrast.
#4: Prawn with grapes and fennel [course #1 of the 4 lunch courses]
I chose "prawn," and because I wasn't wanting ceviche that day [its preparation], it came cooked for me. This was a light, fresh first course.
#5: Lobster poached with summer squash, with lobster oil and lemon verbena lobster bisque and a pasta sheet [course #2]
The flavours all worked together nicely, and who doesn't like lobster?
#6: Beets poached and pickled in bone marrow consomme and fried bone marrow [course #3]
This was eyes-rolling-back-in-my-head resplendently awesome. Considering I hated beets and marrow up until a few years ago, I feel this dish would convert anyone. The sweet yet earthy beets [pickled and poached offered nice contrast] and the killer consomme with the explosion of deep-fried marrow... yep, this was a winner.
#7: Malted egg cream with extra virgin olive oil and vanilla bean
I was so, so excited to have this! I love egg creams and they are unheard of in Canada. They were made tableside with an old-timey seltzer bottle, so it was a bit of an event. I liked the reimagining of the traditional egg cream, and it tasted unbelievable. I was, however, the only person at the table who liked it, which meant more for me!
#8: Chocolate [Course #4], including grenache, salted caramel ice cream, cocoa nibs
This was good, having different small bites of different variations on the theme. Didn't blow me away, but still solid. We ordered coffee with this course, and the warm milk was a nice touch.
#9: Earl grey macaron, peach gelee, camomile shortbread
This extra dessert was the only disappointment for me. I didn't love any of them, but it was nice to get something else, and they weren't overwhelming at the end of the meal.
So: Presentation of all dishes was lovely without being over the top, the flavours and freshness of the food were at their zenith, and we felt truly welcomed by staff. When we mentioned we were there celebrating a special event, they gave us all boxed EMP chocolate bars to take home with us as a gift, which I felt was a lovely gesture [i.e. we didn't mention the event because we wanted something free, so it was a nice surprise. Of course brilliant 'marketing,' but that would never happen in Toronto. And it capped off the whole experience and ensured that I would definitely recommend EMP to anyone going to NYC, which I have already].
PS- the next day we went to Shake Shack, so we got the whole gamut. I love New York!
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Eleven Madison Park
11 Madison Ave., New York, NY 10010
Has anyone actually SEEN this anywhere? (Product search in Toronto)
Just an FYI- don't know if you're already tried this product, but it tastes AWFUL. It's got this incredibly rancid, non-soy plastic taste to it [I think I tried the vanilla one].
Diana's Seafood opening restaurant
Sadly, this place is a big FAIL for me. Was there tonight and the place was full, but many people were extremely unhappy, talking to the owner and wait staff about various service and food issues. On the + side, they've done a lovely job with a previously ugly coffee shop. On the negative side, everything else... The wait times for food were upwards of 1 hour, even for something as simple as soup; we ordered drinks and food that never arrived [so we eventually cancelled them]; the pasta with scallops was hideous beyond belief [cold, rubbery scallops that smelled weird, mushy pasta]; portions were miniscule [crab cakes the size of loonies]; lunch menus given out to dinner patrons; food presented without the proper utensils; completely inept service; servers yelling at each other in front of customers; etc. etc. Also, considering they own the fish business, I feel that the price points are just too high, especially given the location [i.e. this isn't downtown]. I expect to pay more for quality seafood, but IMO this is gouging. To boot, the food just isn't that good, and as others have pointed out, the menu is seriously disappointing. $21 for the 'catch of the day' [which FYI, is the SAME 2 fish permanently printed on the menu?!] without even one side? There is a pent-up demand for somewhere nice and more upscale to go in Scarberia, and I fear that after the flurry of people trying it because it's new and promises to be that, but ultimately being disappointed, there'll be tumbleweeds blowing through the joint. Too bad, as I love their retail store; perhaps with a few serious menu tweaks and the staff getting their shit together, things will improve.
California Sandwiches coming to Scarborough
They opened today, and they're already overrun! Stopped by for a large veal with onions and peppers and it was really good, so they've hit the ground running. They'll be open every day but Sunday, I was told.
ViPei Bistro - Has anyone been?
Yep, as others say, you really can't go wrong with ViPei; same basic menu as Vivetha on Queen E. The food is really good, no matter what you order. They seem to do seafood quite well for the price point. The decor is dumpy, but you said you don't care anyway :)
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Vivetha
2485 Queen St E, Toronto, ON M4E1H9, CA
CNE has the BRITISH CADBURY's Chocolate Bars and other UK goodies...
Their store is also in the mall at 1 Eglinton Square [Vic Park & Eg.] year round, for those who don't go to the CNE; they carry Brit chocolates, tea, crisps, etc. as well as baked goods.
What's the best French restaurant or bistro in midtown right now?
Not really midtown, but for ambiance you really can't beat La Societe, and the food is pretty good too. After a few glasses of cremant and brunch I swore I was in Paris! [or at least Balthazar ;) ]
Canning pickles- 5% vs 7%?
Nope, I didn't, but I cut off both ends anyway b/c I don't like pickle 'bums.' [but that's good info for the future!] Unfortunately i did find out too late after making a batch of pickles that using cucumbers with any yellow on them leads to a mushy pickle b/c they are overripe [at least this is what i was told]. We were too eager to start and should have waited a few weeks for the smaller cukes, but we'll just have to do a few more batches :)
Canning pickles- 5% vs 7%?
Thanks for the link and info, and to both of you for the replies. I figure I'll try whole pickles in the 7% I have and get 5% for bread and butter ones and see how both turn out!
Canning pickles- 5% vs 7%?
So I'm brand spankin' new to canning, and I'm starting with the safety of pickles. Most recipes call for regular 5% white vinegar, but I ended up with a bunch of 7% pickling vinegar because a few people I ambushed in the grocery store near the canning goods told me to only use 7%. So what's the deal? Does that 2% really matter for PH/safety/crispness? Should I just use the 7% anyway? What are the ramifications of it? If it's just flavour, I don't care, I'll use it, but is it something more?
Goody’s Diner – Finally an Ontario candidate for Diners, Drive-Ins, and Dives… and it’s in Scarborough
Sorry G, no smartphone or access to the internet at work. so late reply.... it was chicken ballotine stuffed with sage leaves, roasted peppers, and some other things I forget; it came with miniature [not baby] carrots with a glaze [again, I really should ask about what it was if I'm gonna post! :) ], and an homage to scalloped potatoes done with [I think] gruyere & cream. It was beautifully plated and I know I've paid 2x as much for crappier versions of the same at some 'shall not be named' downtown T.O. restos. It was so different than the diner food on the menu I thought I'd try it, and was very pleasantly surprised [not that I have any problem with their menu, it's fabulous!].
Goody’s Diner – Finally an Ontario candidate for Diners, Drive-Ins, and Dives… and it’s in Scarborough
Just adding to the chorus of approval- I've been here a few times, and Googs et. al. are correct, this place is great. Yep, it's in a 'sketchy' [although not to me] industrial park in Scarberia, but that adds to its charm to me, somehow- it's not uppity at all, and the place is spotless inside. I had a dish this week that I would have paid upwards of $30 in any resto downtown [it was a daily special], and if I wasn't trying to cut back I'd be eating their burgers 3x a week. I really, really hope they do well because i plan to patronize this place for a long time.
Do you enjoy sugar-free and/or low fat products even though you're not on a diet?
Nope, never ever. Even when I've been cutting back [I hate the word 'diet'] I still eat full-fat everything and real sugar, just less of it. I hate the taste of low-fat and 'fake' sugar products. I also have a theory [personal, anecdotal, not scientifically proven...] that your body just doesn't recognize man-made/fake sugar as food, so you end up eating more [although there have been some studies on diet soda backing this up]. And low fat stuff is full of sugar to mask the fact that it's low fat, anyway. I MacGyver this in my own way; if I want to cut back on sugar in coffee I put tons of cream in it, and I don't miss the sugar; if I want to cut back on fats in my baked goods I add more fruit puree or maple syrup, and don't miss the fat. Either way, I'm using the real deal.
The Loop on Kingston Road
I know they've only been open a few days, but anyone been? Driving by at 9:30 pm last night, the place was jammed; maybe because it's the only place with a patio in the area [except for the small one in the bar across from the bank]? It seems like the food may be standard pub fare. Also wondering what the inside's like; it was quite, ah, free-range when it was Savory Grounds. Worth checking out or no?
CSA Help: Drowning in Peppers.
+1000!!
Also great in egg dishes, or pureed with tomatoes + cream to make a pasta sauce
[jdub1371 beat me to the pasta/egg reco, didn't read down far enough. Seriously though, you'll be happy pulling those suckers outta the freezer come winter, if they last that long :) ]
New Five Guys Burgers Location coming soon!
Eh, may as well add to the chorus...
I've been twice now. The first time I had the 2-patty burger and we each had an order of fries, the quantity of which is obscene- value for money, but not really worth the calories [esp. the Cajun fries, the flavouring of which has the consistency of sand]. The next time I ordered the little cheeseburger, and the patty was tiny and weirdly bear-claw like in shape, like a hunk was taken out of it. The SO figures the burgers are wrapped tightly to give the bun that 'steamed and therefore fresh' appearance/taste, but to me it ends up being gummy-textured wonderbread. The price point is pretty high, but this place is slammed at lunch anyway. Like most U.S. chains in Canada, I will say the service is superior to any Canadian chain and the store is spotless. I won't go back, but there is a California Sandwiches going in next door at the Scarb. location, which I also predict will be equally busy.
Too bad, as I wanted to like it- years ago when in San Diego I did a week-long 'burger tour' of U.S. chains we didn't have here [In-n-out, Fatburger, Carl's Junior, Jack in the Box, 5 guys, etc. etc.] and thought it was one of the top 3.
What makes a good pizza, to YOU?
As a student, the main thing that made a pizza slice good was if I felt like I had "eaten a 20 pound turkey" after eating it [there was one place notorious for its huge slices I would frequent]. Also, the best pizza was the one that had just come out of the oven and hadn't been sitting there for hours waiting to be reheated. Nowadays, 1] the perfect crisp-to-chew ratio of the crust, 2] the right consistency of the vegetables [not to dry or soggy], & 3] good tasting sauce [not too metallic, not too sweet, not too thinly/thickly spread] seem to be what does it for me. More often than not, this means I make pizza at home.
Those you know who actually only "eat to live"? [from General Topics]
I have a lifelong friend who eats to live. For him, the issue is volume, not anything else; I once saw him systematically toast and eat a pack of 6 bagels in a row, followed by 6 pan-fried sausages with nothing on them. He would routinely order an extra large, 5 meat topping pizza after midnight, eat the whole thing, and go to bed. He doesn't care [or notice] if it's high end or low end, and will pretty much eat anything that's put in front of him, without complaint [and often without looking at it]. I on the other hand am the type of person that will eyeball all the other diners' plates on my way out of the restaurant, even though I am incredibly full. I can't seem to stop looking at/thinking about food, even when i don't want it!
Rockland, Maine, Lobster Festival, August, 2011
To be honest, we found the festival super-lame and the lobster overpriced. It was supposed to be one of the highlights of the trip and we thought it was just terrible; sort of C-list county fair stuff [what this Canadian imagines it to be]... However, Maine is awesome, and you can't go wrong on any of the cities on the coast. Eat at some seafood shacks and you'll have your fill of amazing lobster rolls and chowder, with more charm & half the price.
What is the appeal of Cake Pops?
I agree; I had them first at Starbucks and immediately wondered what the fuss was about. If I'm having cake, I'm HAVING CAKE. Why pay $2 for a pop when for a few dollars more I can have a huge slice? And I'm not big on the icing being almost 50% of the pop, either. I feel cake pops are part of the whole trend of downsizing desserts to 200 calories or less, and think they may disappear eventually.
Les Freres Ibarboure
Had the most lovely, wonderful experience and dinner here last week. I thought I'd post about it b/c it seems like the one-star Michelins are overshadowed by the 3 stars just over the border in Spain on CH, at least in terms of chatter [perhaps with reason, but I haven't eaten at them so I can't comment].
We started off with drinks on the terrace, which came with some tidbits [they were lovely, but I can't remember exactly what they were exactly...]. We moved into the dining room and had the "Esprit d'hier et d'aujourdhui" menu with a wine from the Irouleguy region. The sommelier was helpful and incredibly charming, as were all the staff there, including the owners. The amuse bouche was a foam of sole with mussels, caviar, and mushrooms; interestingly, the Spaniards at the next table seemed to hate it, while I thought it was incredibly amazing in terms of flavour and texture. The app I had was white asparagus with crab and a vanilla/orange sauce and green jelly herbed cubes. Various buns were brought throughout the courses. The fish course I chose was scallop with foie gras and an anise foam- all worked very well together. The palate cleanser was a champagne sorbet, followed by the main course of lamb with artichoke with olive foam. Again, this was incredibly well done; the flavours melded wonderfully and the lamb was incredibly tender and delicious. For dessert, there was a chocolate coffee cake with Bailey's ice cream, and a selection of small gratis chocolates to end.
I feel like I'm not really doing it justice, not being that up on molecular gastronomy and not being touristy enough to take photos or write down exactly what everything was, but it was overall an amazing experience, and excellent value. I also like that there was just a touch of the foam/cubes etc. in each course; it hinted at molecular gastronomy while not overwhelming with it. I recommend staying there if you're having dinner; the inn is lovely, and it's great to be able to just roll/stumble back to your room after indulging!
Casual, not-pricey, non-touristy eats in Retiro barrio [Madrid]?
Thanks to all who responded; I'm back home, and already miss Spain something fierce.
Due to a missed plane I only had about 1.25 days in Madrid, so our eating was pretty curtailed. We went to Carlos Tartiere the first night, with the requisite cider, cabrales cheese, peppers stuffed with cod, steak, and fabada asturiana- all delicious, and an amazing experience. We had dulce de leche ice cream at Siena and beers in Retiro Park before hand, so we rolled back to the hotel around 11 and collapsed :)
Lunch the next day was the Prado cafeteria, so not much to report there. We had dinner at O'Grelo, which was a bit of a surreal experience [although good]. We turned left and ended up in the formal dining room, where they let us in with no reservation since it was early [9:15 pm!!]. We were the only ones there and no fewer than 5 staff came to stare and wish us good evening; perhaps due to my incredibly limited Spanish [I asked for "food" when I got there, thinking it meant "dinner"?!] ... everyone was lovely though. Due to a comedy of errors, the scallops we had asked for starters arrived and had turned into... foie gras with toasts and egg yolk [?], but still unbelievably good. We both had the merluza, which although really expensive, was completely worth it- huge, practically swimming off the plate, and cooked perfectly [I've never seen hake at home, and it's really hard to get a good piece of fish here that isn't past it's prime or overcooked]. Thanks again for all your suggestions!
General questions about reservations and Easter Week
Hi butterfly- thanks for the offer, and sorry I didn't respond; I was already in Spain and my internet access was being tempermental... I've responded on my original question post also.
I Can't Believe I'm Posting About A Commercial, But...
I was just commenting yesterday on how much I hated the Miracle Whip commercials. My dislike started with those hipster "we will not tone it down" ads a few months ago and culminated with the most recent ones- it's classic reverse psychology mixed with nods to internet dissing- "we'll insult ourselves first! And use flavour of the week celebs! People will think we're so edgy!" They're trying to create controversy where there is none- are flame wars really fought over mayo vs. MW? [especially when mayo is so obviously superior :) ] I respect the OP's opinion and think I may be in the minority in my views on this ad campaign; I'm just a cynical curmudgeon anyway
Cooking with your significant other.
I do all the recipe sourcing and grocery-list making due to my extreme need to plan everything at all times :) If I'm home first I'll start meals, but otherwise it's a joint effort- it just goes faster that way, and we can divide jobs up by 'who's best at X' and 'who hates doing Y the most so they don't have to do that' [i hate chopping and cleaning pans]. On the weekends meals can be more complex and wine is involved, so it's a fun stay-at-home event. I've had too many [in my view] overpriced and unsatisfying restaurant meals in my city in the past few years; I'm always thinking "I could have made this for $X at home..." So, that's what we do!
General questions about reservations and Easter Week
I've already received excellent advice from CH's on this board on my upcoming trip to Spain. I have 2 questions which I can't seem to find answers to, so I need to pick brains again....
1] Are reservations necessary in Madrid & San Sebastian for non-Michelin restaurants, especially if one is eating during the week and/or we eat before 10 p.m.? It's getting down to the wire and I'm hard pressed to make choices since every place recommended seems unbelievably tasty/amazing.
2] Are many restaurants going to be closed next week in the north of Spain due to pre-Easter holidays? What about on Thursday before Good Friday? [Generally, not specific restos]. Our time there has been moved up to then.
Thanks all!
Casual, not-pricey, non-touristy eats in Retiro barrio [Madrid]?
Thanks all, this is exactly what I was looking for. Butterfly, you must be psychic, b/c I forgot to ask about heladerias, so the suggestion of Sienna is perfect. I hate to ask for more, but if any of you have tapas places in Retiro that are must-go's, feel free to post them!
