Nab's Profile
Butifarra; the Spanish sausage not the Peruvian sandwich
Going off a faded memory now, but I believe they have both negra & blanca in the case at Las Ventas - in addition to a couple of brands of txistorra and chorizo, and possibly some other snausages I'm not recalling.
Butifarra; the Spanish sausage not the Peruvian sandwich
Butifarra & manchego sandwich from Las Ventas.
It's a damn fine sandwich. Their butifarra is a touch lighter, but s'nice.
Taiwan Cafe, reopened yet?
And not even close to being done (based on what I saw last weekend). On FB they're saying June now.
Yakitori Zai
Heh. Looks I should've consulted the El Centro menu first. I may have been off 4-fold, but those tacos are worth 4-fold less than what they are ! I keed. Sorta. They should charge negative 5 dollars.
Yakitori Zai
The cultural classes listed on their website do inspire some confidence that they have a serious appreciation for the art and craft. And in that neighbourhood, perhaps they can still cover their margins while importing high-quality Jidori birds, binchotan, and a lifelong yakitori master (hey we'll buy a $20 taco in that nabe!). But, like ramen, everybody makes it, few actually make it well. Expectations, adjusted. Optimism, cautious.
Beantown Taqueria
Similar only for the poor choice of name.
Not that similarity matters since Beantown Taqueria is related to Bab Al-Amoud.
Anjappar Chettinad - Wow
Not a exactly restaurant, but there's a terrific tiny little Pakistani grocer that also sells some excellent prepared foods - Eastern Foods on Hurontario (just north of Dundas) in Mississauga. I was highly surprised to see Jim Leff stumble upon this nearly hidden gem in his trip to Toronto several years ago:
http://chowhound.chow.com/topics/100519
The shammi kebabs are maybe the best I've encountered anywhere. The biryani is decent, the parathas excellent.
Beantown Taqueria
Based on the name, I wonder if they might be related to Mass Chicken.
Which would not be much of a stretch - I lunched at their newly-opened sister restaurant Bab Al-Amoud down on Western Ave today. Strange connexion, and a strange restaurant - it's decorated with some very quirky old antiques, hookah gear, photos of Shaq, scenes of Italy - totally bizarre, confusing, and somewhat charming. They've got a nice outdoor patio you can sit at and soak in the serene scene that is Western Ave. Menu is pretty standard generic Mid-Eastern but the friendly woman informed me they're from Jordan. If there's a kitchen, I could not see it - instead, behind the cash register is a small flattop (they do American brekkie), a fridge, not much else. I was told the lamb gyro was a homemade house special and, though I did not see it, was assured the spit was "in the back". While the sandwich came nicely wrapped and pressed in good pita, the loaf was indistinguishable from Kronos, and the sandwich was a leaky tahini faucet - pita got soaked, fell apart, and I had to go at it with knife n fork. The falafel, also apparently a homemade special, lacked a dark brown crispy shell and instead were kinda soggy, mealy, dry and doused with a very runny hummus. They may fare better with the curries, and for some reason I will return and give it a try.
Anjappar Chettinad - Wow
Sorry, I can't recall a time I've eaten Pakistani food downtown, autopi. I usually eat "downtown food" downtown. ;)
I also recall a memorable breakfast had at a food court in Mississauga - the place is called Tabaq, and I see they have two locations now (website below). The poori-halwa brekkie was a very good value at $2.99 - poori, halwa, aloo, channa, achar, yogurt - it was the channa that I recall as being absolutely sublime, and I've just never, ever had a version to get incredibly excited about. I still vividly remember that one. The menu looks to big to be good across the board, so hopefully folks will sniff out the gems. I note that they have 'katakut' - a dish that traditionally is comprised of a variety of offal (liver, kidneys, heart) plus ground meat (keema) cooked in a myriad of spices on a high-heat karhai. The name is given for the sound made when hacking up everything on the karhai. Few places actually use offal - BBQ Tonite does on very rare occasions (and with advance notice) - but I'd be curious to know if these guys do. They're in close proximity to a few butchers, so I have hopes.
http://www.tabaqrestaurants.com/menu.html
Biryani Park - Sri Lankan in Malden
I can see your concerns, and believe me, I'm never in support of a buffet - but based on my conversations with them, I think their top priority & shared concern is the quality of the food.
I still order off the menu, and I encourage others to do so too. Actually, I should say I order *from* the menu, but believe me, they will love it if you ask them for Sri Lankan dishes *off-menu*. I get coaxed into it everytime. In fact, the fish fry I was referring to above was actually a Sri Lankan tuna fish fry - "the kind we eat at home" as described to me. Not that you can't score big ordering from any section of the menu, but it's also fun to get a dish at the chef's whim.
Anjappar Chettinad - Wow
Well, we usually eat Pakistani food at home, but we'll occasionally go to BBQ Tonite in Mississauga which can be really sensational at their best, but my folks tell me when the owner is not in the food is middling. But we enjoy the barbecue and I think they have one of the best renditions of maghaz masala anywhere (pictured below). My uncle was a longtime bihari kabab-walla in Karachi and his were the best until I tried BBQ Tonite's. Then I tried Patna Kabab House's barbecue in Scarborough and was summarily blown away by the kabab craft going on there - each kabab has its own texture, spicing, and treatment with fire - the guys are like yakitori masters. Their nehari was also superb (also pictured below). On my next visit home I plan to try Bihari Kabab & Biryani House in Scarberia too.
I am blanking on a couple of other places in Mississauga which I'll have to ask my folks about.
Gerrard Street is no longer really on our hit list. We went to Lahore Tikka House a few months ago and it was a total bust. I have very fond memories of going to Chandni Chowk 20 yrs ago and I was surprised to see that not only are they still around but they appear to be in worse physical shape than before which I thought was impossible ! There was one other place, I think called 786, which kinda set off the chow-dar but I've not been. When we go out we're usually eating barbecue or the big heavy specialty dishes like haleem, nehari, paya, etc.
But compared to other big Pakistani hubs on the continent (Chicago, SF, Houston) - I think Toronto is right up there in the big leagues.
Biryani Park - Sri Lankan in Malden
For all you buffet lovers (damn you), Biryani Park now offers one. They're still test-driving it out, but I think there will be a lunch and dinner service on weekends only. The cost this weekend was $20 and there were a good dozen or so dishes, fresh watermelon juice, fresh dosas, fresh fruit, fresh everything. The cooked dishes are being made in small batches with high frequency. Because this is still a beta-buffet, asbolutely call in advance to confirm the cost, time, offerings, etc.
Goan fish curry that I had (not buffet) was spectacular (pic below). Veera has such a skilled hand with the curries - the spicing layered and integrated masterfully, just like the biryani. Also had a 'dry' fish dish, possibly the fish fry referenced by nsenada above - large cubes of fish coated in an intense spicing (almost black) and cooked in a white-hot karhai with an addictive tangy finish. Everything else - utthapam, lamb soup, cabbage/potato curry - all superb as usual.
Anjappar Chettinad - Wow
Thanks, estufarian. Aravind looks great and it's not just anywhere one can find Keralan cuisine. I hope they thrive.
As an occasional visitor, I am probably being a little too quick to judge, but in a town teeming with Indian restaurants, it seems next to impossible to find a few gems. OTOH, there are several world-class Pakistani restaurants.
Hair of the Dog?
Last I heard (from them), was that deal structure was being worked out. This was a coupla months ago.
Anjappar Chettinad - Wow
This sounds like the opposite end of the spectrum of problems with many Indian restaurants - instead of pre-made batches of master sauces being repurposed for every dish, it sounds like they are making dishes fresh but rushing through the process of layering spices.
estufarian, do you have other preferred favourites for regional S.Indian cuisine ?
Lorenz Island Kuisine
Matt, they are very much like Michidean patties. I have not asked them about the source of their patties, but MC Slim JB tells us above that they are in fact house-made, which I find impressive.
Griddler's, West End
On one occasion, I witnessed a girl harass the counterman with a thousand questions about the burgers only to finally say, "okay I'll try the clam chowder dog". Hah ? I gotta say, it looked good, but I'm a sucker for some of these novelties.
I'm also a fan of these pretty plain-jane depression style burgers, and that's pretty much what a single will get ya. Fresh patty pulled out of a refrigerated drawer, slapped on the griddle, shake of seasoning, done. Nice potato roll bun. But after seeing the gooey griddler above, I may have to change-up the order myself !
Anjappar Chettinad - Wow
Any recent datapoints on Anjappar Chettinad ?
And do all three locations operate at the same level or is there one particular standout ?
I am interested in some descriptive data on the vast Chettinad dishes on their menu. Not particularly interested in the buffet, but on my next visit to Toronto I would like to cut a wide swath through the menu and would like to know where to focus.
The menu looks incredible.
Lorenz Island Kuisine
I'd be surprised if I could tell fresh ackee from canned when it's prepared in the saltfish format. I spent a summer in a Blue Mountain village where all we ate was canned ackee and saltfish every morning, and I found it every bit as delicious as the fresh stuff down at the beach. Lorenz does a superb job of this dish where everything is nicely integrated and seasoned well.
Unfortunately, my single experience with the curry somewhat reflects the OPs. Goat curry had plenty of bones, some from which to suck marrow which is great, but lots of very tough meat and fat and grisly gristle suggestive of a boiling rushjob. The curry itself was tasty, and pretty rich as Slim nicely describes in his Phoenix piece referenced above, but I found a few healthy shakes of a tangy Jamaican hot sauce necessary.
The patties are spectacularly greazy and delicious. Their fried stuff in general is the scrumz, but it ain't dainty or without a ton of grease. I can see how if one got an old batch (as Slim apparently did) it'd be the nast. But I like the option of fried chicken snax for a buck a throw, and the bake and saltfish off the snack menu is probably my favourite.
Jerk chicken gives the itch a gentle scratch - I prefer sauce on the side (which is very good), but even still the chicken doesn't have a whole lotta that crispy skin goodness you might be jonesin for. But it's a nicely cooked and juicy bird, aggressively rubbed.
Matt, I will definitely be back for porridge and mannish water per your suggestion, and I also need to try the rotis. But so far, this is fairly reminiscent of a decent place back home .... Toronto, that is.
Kaju Sundubu
Perfect drizzly day for a bubbling bowl of sundubu and, sure enough, it's a spectacular bowl as Adam has so accurately described.
Our order took a good ten minutes or so, but it was dead obvious how much care was being taken with every table's order. While it was packed beyond capacity the entire time, we never felt rushed, as one shouldn't when working their way through a bowl of sundubu.
Banchan is fresh, crisp and clean.
I went straight seafood, ordered medium, and it was plentiful with protein - shrimp, clams, oysters - all adding an element of the sea that was well-integrated throughout the broth. I held back on the spice level this first go-around for fear it might overwhelm, but there's really no need - next time time spicy or extra-spicy will play. A true testament to any bowl of soup worth its salt is its durability, and this bowl just got better and better as I slurped my way to the bottom.
Superb. Thanks, Adam !
Trying to locate bottled Num Prik Pla
Can't recall if I've seen the dehydrated version around town, but on a similar note you can find a nice selection of Sri Lankan sambols at Biryani Park which are close condiment cousins and will serve you well. My favourite is katta sambol (red onions, chilis, maldive fish, salt, lime, etc) but you should really just get the whole bakers dozen of em.
Azorean Restaurant in Gloucester?
Thanks as always for the intel, itaunas. I didn't realize we are still a couple of months ahead of lapas season. I believe there is a species of lapas that is currently or soon-to-be on the endangered list - do you know if these are the delicious little buggers that I've been eating ? I going to the Azores later this year and I hope they are plentiful !
Azorean Restaurant in Gloucester?
Nice ! I heard they also have lapas on occasion - did you happen to see any ?
Boston trip report - March 21-25 (long).
I would like to undergo a blinded horizontal tasting of Regina Depot and the OG Regina's pies, and I'm not terribly confident I'd be able to answer correctly.
The Depot was mayhem. Table of 14 people, not a single bit of coordination or strategy for ordering, everybody just shoutin out orders, which ultimately resulted in a dozen large pies. It was maybe the only time I saw Dax decelerate the entire weekend.
Kaju Sundubu
Ahh looks like I was thinking of their homemade duk at Thanksgiving ..... :)
http://chowhound.chow.com/topics/484695#4034601
Kaju Sundubu
To me, they aren't even in the same universe. It's the Moroccan Hospitality of gamjatangs.
(j/k - i *still* haven't been to Moroccan Hospitality ... but still dying to)
Boston Mangowatch 2012
Patel Bros would be the first place I'd call for alphonsos or chaunsas, though if the season was anything like last year, I'd take a pass. Just a turrble season.
Thai North in Brighton
In addition to khao soi, Thai North also has the other famous noodle, khanom jeen - fermented rice vermicelli noodles. On this occasion I had khanom jeen nam yaa, more of a Central Thai dish, which is a light coco-milk fish curry made with ground fish, fishballs, ginger, lemongrass, galangal, shrimp paste, fish sauce, chiles, etc. It's accompanied by a platter of fixins for mixin - including basil, bean sprouts, chopped long beans and pickled mustard. It's an excellent dish, one I am keeping in the hopper for those days requiring a lighter Thai meal.
Next time I will order khanom jeen nam ngiaw, which is a classic Northern noodle, made without coconut milk and instead with blood and pork guts.
Kaju Sundubu
How's the sundubu at Korea Garden and do they also have tableside egg service ? As you know, they do know their way around a soup or two.
Digga - didn't you tell us once that Chung Ki Wa makes their own silken tofu a couple of times a year or am I just making that up ??
