Arepa

http://www.arepacafe.ca/

Living in the Bathurst/Queen area, we are walking around the block quite a lot. A byproduct of these promenades is a mental map of local food places we definitely need to visit. Every now and then, the list of candidates gets too long so we are urged to drop an item off it.
One of these places was Arepa – a Venezuelan eatery specializing in, getting it straight from the name, arepas. When Ma Cherie’s grandpa decided to visit us in downtown, we thought it would be a great place to take him to.


APPEARANCE
from a foreign land, the transparent bottle does not reveal any detail and the label is intriguing and somewhat confusing (we'll see)
We walked by numerous times. First guess was Crepo… Ma Cherie loved the typeface, but we were pretty certain it was a breakfast place serving crepes. A downside of an interesting sign is in its obscurity - interesting although a bit confusing, especially when arepas are not that popular downtown. Other than that, bright windows with a lot of light inside were very welcoming on the chilly evening.

NOSE
a quick pour into the glass forms some foam blocking the view, still obscure and difficult to make out the details; smells like a true thirst cruncher though
We entered to some lounge music and a friendly, young waiter who was eager to educate us about arepas – a traditional Venezuelan corn bread used for sandwiches. Learning something new made me excited about the place. One wall was lined with flour packs and some words in decorative typefaces, looking very authentic. Ma Cheri was very happy to see restaurants experiment with type. The bathroom sign was made of bright and happy squares, with white "banos" letters on top. We also really liked the brick walls, tall ceiling and candle-like lights.

SWIRL
bubbles are rising from the glass’s bottom, a slight bitterness smell is coming through
After the presentation about arepas, we dived into the menu. A nicely laid out piece of laminated paper was a but busy but easy to read. We both made excellent choices, at least we were assured of that by our waiter. Pabellon Veggie Arepa for Ma Cherie and La Pelua Arepa for myself paired with two local beers sounded great to us as well. We both went with Mill Street beers – a tankhouse ale and an organic. There were quite a few menu choices available, and almost all of them sounded equally intriguing.

PALATE
malty with a hint of wheat, bitter foam
The sandwiches and beer came within 10 minutes, an excellent turnaround! We did not quite know what to expect  but were pleasantly surprised. Ma Cherie’s Pabellon Veggie was very stuffed with beans, avocado, plantain, topped with mozzarella - quite the challenge to eat. My La Pelua was on a drier side at the beginning, but near the end it was soaked in juicy sauces (to make up for it). On the side of mine was a green pepper and garlic mayo sauce, and like all dishes it came with a radish-coleslaw mix.
Our waiter left us three bottled sauces, about one of which we were warned about as being very hot. The beers we ordered were only half pints so they were gone in no time. Eating was more fun after downing both glasses anyway so no regrets there. The arepas were remarkably filling despite being the size of an English muffin at most.

FINISH
filling and creamy while appearing lighter and less engaging from a first sight
A great place for a quick dinner or a lunch! Not much of a romantic night, but there is some soul to it. We liked it very much, definitely in the spirit of this neighborhood – original, welcoming and a bit rebellious.

Overall, an unfiltered Ale beer. 

Yamato

http://yamato.sites.toronto.com/

Cheri's sister gave us a gift certificate for Yamato months ago, but we were waiting for the right time. And so we finally made a reservation, over 6 months later. 

APPEARANCE
dark and ruby, very thick
From the outside, Yamato is written in well spaced Trajan Pro, Japanese characters below it, all knocked out from a purple background with small fans, floating like parachutes above. Walking down to the entrance, you can feel the warmth behind the black framed glass - incandescent paper lights, beige fan pattens on the walls and birch furniture.
 
SWIRL
long legs with higher than average viscosity
This warm space welcoming from the front is actually just the walk-in area, which doesn't seem anything more than a regular sushi place. The host welcomed us and as we informed him of our reservation he walked us to the back and then to the left. On the way, we saw some ikebana arrangements, and it got very dark as we crossed a descending corridor to the second room.

Once inside this dining room, you feel like you are part of the show - dark marble walls, mirrors around, open concept room, big tables with hot plates and plenty of space. People are expecting something, not to mention the numerous kids there and the noise level going out the roof. Some tables had a chef, like our other half, but many were waiting.

NOSE

sweet and sour, very fruity

As we sat we were given their menu - gold, textured, old-looking hard cover with 1 asymmetric flap. On the table lay fan-folded white cloths covering the chopsticks underneath. Inside the menu there are white laminated pages, not the perfect match with those lovely covers.

I picked their Sake Teppanyaki Dinner, which Cheri asked for their New York Sirloin Dinner. Out of curiosity, he had to check what was the Kobe Style Beef market price. We were betting if around under $60, we should try. It turned out to be over $200 - perhaps another time. Our waitress asked if we would like egg on our grilled veggies, and we should've said yes. 

Weeding through the many sakes offered, we asked our waitress for help. After some thinking and confusion, we refined our question - "Which one would Japanese people pick?" She pointed at the Shirakawago Sasa (Nigori Unfiltered Sake) but, I swear, she felt like she's doing something illegal.

PALATE

despite the color, surprising refreshing

The Shirakawago Sasa cake in a blue bottle, served in an ice container- just like any quality sake should be enjoyed - chilled. It was smooth and creamy, not particularly fragrant, perhaps a bit near the end.

We few minutes later we got our clear, onion, miso-based soup, followed by their green salad with a sweet, house dressing.. Now we were getting anxious. Is our show coming? All 7 of us filled our table, and now we were watching the chef on the other side of table clean up. Quickly after our chef came out, dragging a little cart  of raw food. As if somebody was listening to our surprised conversation that chefs are rather international - ours was Japanese. He started off with the veggies cut right in front of us - his knifes looked like pleasure to play with. He put in the salt and pepper with hits, a rather loud melody. As we noticed later on, the egg is the ultimate thing to play with. Some chefs let it bounce in their hat, while ours made it jump a few times and landed it right on the edge of his spatula - to be broken in half. Then he added the rice and served it for the lucky people who picked that option. We got our rice in a bowl on the side. Another trick he did was making a mountain of onion rings and lighting them on fire. To be honest, I felt old to be there or rather lacking a child. Chefs kept on looking at the kids' expressions, parents being often more excited than the kids. I was happy to see a table full of adults, on the other side. Overall, a good vibe though, I can't deny.

FINISH

an intriguing aftertaste, unexpectedly crisp

Food presentation of our plates was not a main concern of theirs, but the flavours really made up for that. My Salmon was very tender and smooth, probably one of the freshest I've had. Cheri's sirloin was a bit dry but still rare inside, not my type a thing. He didn't mind it, but no doubt the Sake salmon was great choice. 

I don't think dessert was an option, but either way we were pretty filled. 

It was quite the experience overall, definitely a very unique night for us.

A delicate Japanese plum wine.

Fressen

http://www.fressenrestaurant.com/fressen/

We passed by Fressen a few times, walking on Queen. The long warm lamps look great from the outside. Based on that, we made a reservation a day ahead to bring my grandparents who were visiting.

APPEARANCE
lively, golden-yellow

From the outside, white frames with a well-lit blank top banner. The inside is glowing with warm orange light, looking perfectly cozy with the brick walls.

NOSE
aroma of honey and peach
Once inside, the long lights and candles here and there fit in nicely. They went great with the wooden tables and chairs. The room is long and has a second part a few stairs up, followed by the kitchen in the middle back under a circular arc.

SWIRL
blossom, fig, apricot
We sat down and as I requested we got a round table near the middle. The waitress lady was interesting - light hair, black summer dress and tattoos. She was happy and calm. Cheri and I were the once picking all the dishes. They all sounded great. She came by a few times to check on us, if we are ready. We wanted to get a bottle of a white wine, but weren't sure what to go with. I asked for her opinion on their first chardonnay. I was expecting the usual "Its alright" but she instead said she wold definitely not recommend it. Instead she pointed us to the Ontario Calamus White '10. She said it's mainly a riesling grape. Once we tried it, I was more than happy we listened to her, it was a great choice - crispy, pear and a bit on the sweet side - yummy and light!

PALATE
rich notes of honeycomb
a perfect combo of crisp refreshing and sweet addiction 
- very well balanced
Ok, food. To start we asked for their Fava Bean Smash, Chickpea and Avocado and their Beet and Mandarin Orange Salad. Followed by Spinach Blini and Tempeh Fish Styx, the latter she recommended as part of their specials.
We then realized, there would be no meat in our food. My grandparents are a bit of carnivores, but had nothing against some "dieting".With all the cold tapas, we got some fresh poppy-seed bread. Plates were small, but nicely arranged. Let me start off by saying everything was great, they really made them all very unique with all the spices and herbs.  My grandparents were big fans of the Beet Salad with balsamic vinegar, a good contrast to the Fava Beans. I quite enjoyed the Chickpea Avocado Salad - dry chickpeas went great with buttery avocado all surrounded by spinach, cucumber, tomatoes and lemon dressing.The Spinach Blini Appetizers were nothing like the russian blini, which my grandpa had craved. It was rather more like a mexican dish - green, poppyseed pita bread, topped with spicy avocado-corn salsa. The Tempeh Fish Styx were great - 3 fried sticks with a side of a refreshing cucumber-tahini salsa. Unexpectedly great! After all the awesome tasting, everyone was getting rather full, so decided to get pretty much the rest of the appetizers - Jicama & Mango, Mixed Leaves and Babaganoush. 

FINISH
long, rich finish
The soft chatter from the few tables on the side kept up the warm ambience thought. They had plenty of worthwhile entrees for the adventurous vegetarian few. Perhaps another day.

Overall.. a lively Late-Harvest Riesling 

Elle M'a Dit

http://ellemadit.com/
Baldwin in the summer.. charming, warm and full of life. (I used to live in the area) Ever since my chouchou sis mentioned of this new place opening, its been on our radar.

APPEARANCE
unique label, deep red wine
A black board with the menus clipped on the street, in front of this small brick house; adorable script wordmark on a bordeaux-red siding, and a food doodle-like illustration on the side wall. Before the entrance - a stone patio with long wooden benches, which I'd love to see it in the summertime!

NOSE
sweet oak, blackberry, plum
Once in, there are tall, narrow, wooden stairs leading upstairs. I sneaked a view of the charming bay window table and bar before we were greeted and walked upstairs. The place was roomy due to the lovely tall ceilings. It was also mysterious and elegant with its upstairs level all wood. The interior was completed with white walls, red window frames and four wooden beams in the middle which had hangers on them (a good design solution). 

SWIRL
hints of licorice, earth meld
We sat at a cute side table and a sweet, timid asian lady gave us our Modern Alsatian Cuisine Lunch menu. We got water very quickly and she informed us of their daily specials. The menu consists of Tarte flambées and Sandwiches mainly. It is very well organized with plenty of breathing space. Soon after we noticed the wine menu on the back and handwritten on the wall's blackboard. After some time of being excited to spend some time together and forgetting we need to make some decisions, the waitress was back. We asked about their wines. Sylvaner 2010 from Alsace, we saw and had to check what it is. She was relatively knowledgable. By the sounds of it, Sylvaner would be definitely one my sister would enjoy. I asked for their Pinot Noir after agreeing on their Tarte Portobello and daily Sandwich.

PALATE
sumptuous textures, round tannins, one-of-a-kind character
We had so much to catch up on, that I would be a poor judge on our time before all arrived. The Sylvaner was lovely - light, fruity, hints of minerals and semi-dry. The Pinot was worthwhile as well, very typical.My sandwich arrived with mixed greens, cranberry, sunflower seeds salad on the side. The sourdough bread was grill-pressed and inside was the intense combination of caramelized onions and sauerkraut on top of the marinated hanger steak with a hint of their unique horseradish mayo. Perhaps a dish more suited for dinner and to be enjoyed with a heavier red wine. The Tarte Portobello had chunks of portobello, tad of sundried tomatoes and grated gruyere on top. The tart itself was like a very thin pita bread, oven-baked with all the lovely ingredients on top. It was an artisan dish - more for snacking then a substantial meal. However sharing both with my sis, it all worked out.
We lingered on our flavourful food, light wine and lovely company. We felt very private as it was getting later on in the afternoon.We next decided to share their famous tart flambée for dessert with some of their Kusmi-Tea. I picked their St-Petersburg (citrus, red fruit and caramel) while my sis got the classic Darjeeling black tea. They came very quick together with the flambee. I was not that fond of this tart flambée - apple, cinnamon and some cinnamon formage blanc. I would definitely recommend some honey to it, as opposed to the described cinnamon sugar (and something more..perhaps some nuts). The flambé would be a dream-come-true for any cinnamon lovers out there, though. With the lovely tea, it really made us feel like its snowing outside, on this light, sunny day.

FINISH
long, ripe, smoky finish
And so with the light french music in the background, time just seemed to slow down..it turned out we spent hours in there, we realized, as we were the last ones in the restaurant; an hour after it was supposed to close for lunch.. oooops!
I must add, we got our bill with a lovely business card.. thick, symmetrical, well spaced out - a pleasure to my eyes and fingers. thanks!

overall.. a complex Bordeaux with a strong character.

Chinese Traditional Bun

http://www.blogto.com/restaurants/chinesetraditionalbuns

A good friend of mine brought me here once a few years back and I loved it.

APPEARANCE

brick red, unattractive, crammed bottle design

A shabby, basement-like entrance, thank god for their sign sticking out for people to notice it off Dundas. Next to it, on the tiled wall are 4 food shots leading to the main large red sign with yellow letters screaming for attention.

NOSE

bourbon, maple scents

Once you enter, the metal kitchen on the left really adds to the aromas around. At lunch time you can see the chef stretching and hitting the long noodles near the entrance. This time cheri and I were one of the few people there. We were rather early for dinner though. There is a small arc between the two dining areas. Beige walls, brown lines on them matching the brown chairs, yellow lights, red carpets and tablecloths. I've seen their efficient clean up, since all the tables are covered with layers of white plastic; once done, the ends are placed to the middle and all on the table is wrapped up and taken to the kitchen. 

A younger lady told you to sit as we wish. Each table has their own pile of sauces/spices. She placed the menus on the table with a sheet of paper and a pencil, so I figured she might not feel too comfortable speaking english. It turns, her english was great. She asked what we want to drink. Cheri just asked for tea and the served us a teapot with regular green tea, along with two tiny cups.

SWIRL

a lot going on; hints of bread-yeast smell

Their menus were red with white type and yellow boarder and chinese style ink art - very festive. To our advantage all dishes were translated. Aren't chinese characters efficient in space! 

The choice was wide. So after a long list and a bit of a confusion, we decided on what we wanted. We were not bother to hurry, as we had to write our own order down. We got one of their specialties Xi'an Cured Pork in Bread to share, followed by a Noodle Soup with Bokchoy & Chunky Beef Soup as well as Dried Noodles with Shredded Chicken. As the lady came by to look at what we wrote, she gave us a choice of noodle types. We asked for their house-made ones. She also checked how spicy for the Shredded Chicken, and we asked for mild.

PALATE

medium-bodied, smooth, sweet and herbal

Sipping on our tea, the bun came in no-time. The bread was rather flat and a bit dry (for a restaurant with bun in its name), but inside was one of the best pulled pork I've tasted - no bloody smell, all saucy strings. There were also a few herbs with a pronounced smell of cilantro. As much as I hate that herb, in this subtle case I actually found it light and refreshing.

Next, the soup was soo hot that I couldn't get my senses to flavour. Plenty of cilantro though, which I managed to fish out. Also some green onion, carrots and, of course, bokchoy. The meat inside was thick but lean and clean.

Overall the soup was a bit bland, but it was perfect together with the Shredded Chicken which turn out to be quite spicy. The julienned cucumber and carrot, together with the light chicken tried to contrast the spice in that thick sauce. Either way, the noodles were something else..a perfect texture and a light gummy tension in them.

FINISH

heady with hints of nutmeg

We took some time to finish it up as a few more more tables filled up.

It hit me that last time, there was a little silver barrel on the side with warm soy milk on self-serve basis but this time it was all dried up.. perhaps a lunch thing.

On our way out, cheri did notice a bow on the side. We weren't sure what they were but we took a few beans to go - raw soybeans. As Chinese call it, the bean of happiness.

overall, a traditional huangju wine

Niche

http://www.nichecoffee.com/

"Why are you outside?" was the board welcoming us from the outside of Niche, on a Sunday morning. Just a few min back we researched a place in the area open for 9am breakfast and here we were!

APPEARANCE

deep coloured, new stylish label

Black awning, stamped wordmark, grey door - tres chic. 

Inside grey and white walls. The right wall was black cabinet-like, along it - high chairs and small wooden tables. Across was the bar area with a light-hearted guy behind it. As we looked at their hanging menus we asked if their brunch is on. He handed us the menus and asked us to take
a seat.

We sat on one of the shorter tables near the back, again wooden, made out of thich planks, with matching wooden chairs.

NOSE

fruity - cassis, herbal sense

He gave us glasses or water. Cheri asked for a coffee, while I questioned their teas. He knew their long list of choices, I picked a camomile-lime one.

We were the first ones in. We looked through the 7 choices of dishes with the numerous sides. Without much thinking I went for their Niche Benedict, and cheri for their Smoked Salmon on a Bagel.

SWIRL

spicy hints

My loose-leaf tea came in an adorably packaged bag floating like a barrel. As we waited we heard a bit of music from kitchen. A few people joined us on the tables around. I was entertained looking at the handmade "Niche" 3D black serif type standing on the shelf in front of me. Underneath were branded boxes and coffee - a pretty solid brand. Cheri was distracted by the green tape on the sides still left from their painting on the grey wall behind me. I totally assumed its part of their design.

PALATE

supple tannins rounded out with ripe fruit and light smokiness

Our meals arrived pretty quickly. They both came with a slice of orange and some sliced granny smith apple; both topped with plenty of arugula. To be honest, I was expecting more from my benedict. The hollandaise had a great texture but was a bit on the plain side, it was missing that herb or spice or something to make it special. Or was this perhaps part of the grand plan? stalling for another part? The pouched eggs were a bit runny (they way I love them), the peameal bacon was good and ahh.. here is the attention seeker - it is all served on one of their homemade cornbreads. It brought in a sweeter taste and a more moist texture to my meal. Not my favourite, but unique.

Cheri's Smoked Salon on a Bagel was topped with cream cheese, capers, red onion and in case I didn't mention - arugula! Typical and yummy. 

We didn't take long. Our waiter came by to check on us, came around with extra coffee and asked if I'd like
my water. 

FINISH

juicy mouthfeel, red berry notes

Overall, a peaceful atmosphere. Happily surprised by the variety of dishes, when the place looks like another version of Starbucks. I would definitely be back for their Poached BLT, Deep Fried French Toast or perhaps their numerous desserts.

overall, a new world Cabernet Sauvignon (chilled)

Prime

http://www.windsorarmshotel.com/dining/prime

Cheri informed me that he will be taking me out on our monthly anniversary to this place and seeing the 48% urbanspoon rating, I was a bit nervous.

I am very happy we still went - this restaurant deserves waay more recognition.

APPEARANCE

golden yellow, rich

A brick facade with a marble-like entrance and flags, the Windsor Arms hotel looks royal and secluded. It is on a small side street off Bloor. As we approached the entrance, the man entering in front of us held the door for his company as well as us. Once you enter the main room, there is a vintage sofa centre piece and the reception. We saw a host lady and asked her about the restaurant.

NOSE

scent of lemon merengue, fig

Passing under their fancy chandelier, we were led to the entrance on the side. It was dark with gold PRIME cap letters on the side. Greeted by the portrait of Nicolai the 2nd as well as a large piano, we walked in the long room. We picked a cute table on the left, by the window, with a boat of candles on the side. It felt cozy and luxurious.

SWIRL

warm, vanilla, oak

We were given their menus. We went for their Prix-Fixe one. Cheri wanted their Fresh Salmon Ceviche to start, followed by a Roast Turkey. I asked for their Kale Slaw salad followed by a Miso Honey Glazed Salmon. Our waiter asked that we order all at once and so he helped us with our final decisions for dessert. We got the Mousse Bombe and Creme Brulee.

We ordered a glass of wine each. I asked for their Phillips oaky Chardonnay, while cheri asked for their chianti, but had to take a ripasso as they didn't have it. In their glass menu, they also had their own Windsor Arms Private Label - the least expensive option. We learned it is made by a Niagara Winery and labeled for them. (kind of neat)

As we waited, a basket of folded white cloth, made its way with a side of 3 dips - hummus, tapenade and a sundered tomatoe. The cloth was conveniently keeping breads inside warm. Next our wine glasses arrived. My Chardonnay was a bit on the light side, but smooth and lightly oaky.

PALATE

cream buttery richness, lively acidity, smooth

Our appetizers didn't take long. My salad was light, kale a bit bitter but refreshing. The balsamic dressing and pistachios made it. Cheri's fresh salmon ceviche came with dill and capers, just they way he likes it. It was fresh and tender.

After a short break, our main dishes made their way. My Miso Honey Glazed Salmon came in a wide, deep plate. Not only did it look amazing, but it also tasted beautifully. The fish's miso glaze created a bit of caramelized coat. It still had its skin on, which was easy to take off. What made it outstanding was the addition of dark beluga lentils underneath and the intricate tomato marmalade on top. All topped with a lemon spring. 

The Roast Turkey with Traditional Festive Accompaniments came with a few roast potatoes and brussels sprouts. The cranberry stuffing on top of the turkey had this dish unique and intriguing. 

I was eating slow, savouring every taste in my mouth. Their portions were a great size - not too little nor too much.

On my way to the washroom we noticed the numerous Fabergé eggs behind a glass hidden in the dark, for some odd reason. There was also a separate section for High Tea.. it was beautiful - old Soviet style. The washroom turned out to be an adventurous place to go to. I had to come out of the entrance and take the elevator a floor up. The elevator had a little library on the side. Then the second flood was like a terrace, overlooking the lobby and a dark hall. I felt in the mood for ghost stories. In front of the washroom was a piano with notes under the seat. (didn't I wish I can play)

FINISH

crisp apple and caramel

With our dessert we ordered their sparkling dessert wine. Bubbly and not too dry, I thought it was really refreshing. The White Chocolate Feuillantine Mousse Bombe, was like a giant round candy - white chocolate with a bit of caramel on the outside, dark on the inside. It was served a bit too cold and hens felt a tad waxy. Although, I quite enjoyed the raspberries underneath Their Valrhona Chocolate, Grand Mariner Creme Brulee was a well-defined dark chocolate cream with a small chunks of hazel nuts. It was not too sweet, but chocolaty and filling.

Overall, the dishes were beautifully presented, amazing in taste and the impressive ambiance made it all feel vintage and musical.

Overall.. a unmistakable Toasted Head Chardonnay

Five Guys Burgers and Fries

http://fiveguys.ca/en

My dad talked about this place opening next to his work, and how everyone was saying it has the best burgers in town.

It was about time I put it to a test.

APPEARANCE

thin, light-medium

My dad and I went for lunch on this corner plaza. This place was bright and hard-to-miss. Red type with Burger and Fries in a rectangle - all in a comic sans-like sans serif - friendly and cheap.

NOSE

hoppy

Once we entered, the line up was clearly created with piled large brown bags of potatoes. At the entrance, on top of them, there was a bag of salted, shelled peanuts and small, stacked, empty containers - a self-serve snack, without a note. (perhaps for the regulars)

There was a bit of a line up, but it was moving. On the side there were quotes of newspapers and critics admitting that their burgers are indeed amazing - a sure way to get people's expectations up..

It was all white inside with red highlights - vents, lamps, checkered tiles everywhere.

SWIRL
a bit of citrus

At the cash we ordered. My dad encouraged I go for their main one - bacon cheeseburger. He got the veggie sandwich. You also get any of the toppings.. and they white a few. I went for their lettuce, tomatoes, pickles, grilled mushrooms, grilled onions and mustard.

We took a seat, at one of their wooden tables. There were quite a few of us waiting. So now it comes to waiting your turn. My dad asked for a side of cajun mix. He said a lot of this colleagues eat it along with the fires. The burgers and made and dressed behind a low counter, everything is easy to see, but far away. I felt very disconnected from a process, they seemed to want to show.

The peanut snacks made sense, now that we sat waiting for at least 5min. My dad was saying that if people weren't pretending be so well behaved, they would be all tossing their empty shells on
the ground.

PALATE
light, dry, zingy

And so, they called our number. The burgers came in a paper bag with number on them, and covered with warm fries. Thats a smart strategy to keep the food warm.

So the burger was not too impressive. Firstly, I will never get grilled veggies again. They are tasteless, the mushrooms especially - soft big chances. They felt more marinated and dipped in a grill-smelling sauce. The patty was very plain, hardly any spice, the cheese was process and the bacon, hardly there. Appart from that, the side of cajun spice mix was a nice addition for their fries.

FINISH
bitter, short, leaving you feeling heavy

Overall, great atmosphere but perhaps it was my faut for going for grilled veggies. I noticed the had a bunch of their burgers in Little sizes and interesting cheese, bacon hotdogs..

Overall, a simple pilser.

Guu Sakabar

http://guu-izakaya.com/sakabar/

On a family outing years ago, we once wanted to go to the Guu restaurant on Church, but on a Friday night it takes a while to get in!! I sent them an email this time, to find out there can't be any reservations made, but instead they recommended we arrive 2hrs earlier.. not my favourite way to spend Sunday afternoon. (5 degrees outside)

Instead I got in touch with the Guu Sakabar on Bloor, which takes reservations on Sundays and we went on our double date there.

APPEARANCE

dark ruby, cold, intimate

Driving along Bloor, knowing roughly where to look is not enough to find this gem. From the outside grey tiles and wood, no sign until you notice it on the side corner. From that tiny side street, there is a long glass entrance to the restaurant with their substantial black wordmark on it. 

We entered that glass tunnel and waited a bit. There were gaps in the tiles. Being curious, I ended up looking through one and staring as someone fitting a large bite in their mouth. It felt like we are spying
on people. 

NOSE

raspberry, cherry, allspice

Getting to the front, we noticed how loudly the staff yells something to people leaving (a bit embarrassing). I asked for our reservation. We were given a choice of sitting in an area with small, charming wooden tables and chairs or a more traditional area where you take your shoes off and it looks like you are sitting on the floor. The picked the ladder, as it seemed a bit more secluded and quieter. 

It was beautiful inside - the main area with natural wood planks and soft warm lights created a very intimate feel. I was torn to sit there and experience that side.

After taking some time to take off our shoes, we placed them in wooden box-racks. Tables, floors, the entire room was all a lighter, perhaps birch, wood - smooth and polished. The seating was one of those new crosses between traditional and modern, where you are sitting on the floor surface, but it is really a bench, as there is plenty of space for your feet to hang down. There were thin round pillows to sit on. This entire experience made me feel a bit like a kid, it was fun. What enhanced my feeling was the menu.

SWIRL

light oak, aged in paraffin walnut barrel, dark chocolate

The menu is a grid of colourful squares. Different tones are for the different sections of food. Each small square has the dish (in english and japanese), description and price - very efficient. A separate paper menu leaflet tucked inside has their sakes. We quickly agreed to try 500mL of their Bamboo Sake.

The waitress came and kneeled down to talk to us. It almost seemed like we were kids making friends. She was kind of loud and made a lot of strange sounds when talking, backed up by hand gestures and expressions that had Japan written all over. Regardless, she had a light attitude and a big smile. We asked about their "fun" menu section which had 3 free items. She said they are cheers. Our friend asked for two of those. She agreed. Ok, now food! The dishes are all small, kind of tapas-like, and so we took a bunch to share. 

We took Edamame, each couple took a salad to share. We went for the Guy Shadu Salad. Cheri wanted their Salmon Tataki, I wanted their Saba. As a table to also took Brie Cheese, Spicy Negitoro and Karaage.

PALATE

silky mouthfeel, elegant, full-bodied

Soon after our Sake made its way in a real authentic Bamboo bottle - a thick stick cut at a 45 degree angle and covered with only hole on one side - very elegant. The sake itself was not too special. It was served cold, as most high-end sakes are. It was light, lightly fruity and citrusy.

Our dishes came in a very random order.. starting with the Spicy Negitoro, Brie and Karaage. Followed by the Salmon Tataki and the salads and finally the Saba.

Spicy Negitoro was great - a small bowl of spicy chopped tuna and scallion with a side of sea-weed leaves to wrap it in. The Brie and Karaage came in bite-size balls, great fingerfoods. Fried, but not greasy. The deepfied brie had a light, unique mango-berry sauce spilled on top. The Karaage was deep fried, soy sauce marinated chicken with a slap of garlic mayo and greens. The Salmon Tataki was tender, raw and fresh topped with wasabi mayo, garlic chips and scallion. It was all covered in a citrusy sauce (ponzo). All these little dishes were great. We probably should have ordered a dish per two people. Next, the salads were substantial. Our Gyu Shabu was thickly sliced beef on peppers and greens with sesame dressing and garlic crisps. It was great. And as we started eating it, the edamame appetizer made it's way. Better late, then never! A generous bowl with chunky salt - the usual.

Finally, my Saba - grilled mackerel on onions with some green herb, lemons, on a sizzling plate and of course, topped with garlic flakes. Dark and very yummy.

We asked for a dessert menu. 3 of us decided to order and share - cheesecake, pudding and tiramisu. They took no time. The sake flavoured tiramisu was really not something I'd order again.. too much of sake aroma for me. Their pudding was a cream burl, nothing special. Finally their green-tea cheesecake was not at all cheese-tasing. It was very sweet,
but decent.

FINISH

rich, deep and lasting

I should have checked out the washrooms while sitting there, as they give you wooden flip-flops to slip on, when you go there. Very authentic. However we were all so occupied with the foods, we forgot until the end after we put our shoes back on. We made out way downstairs, with separate room washrooms - about 6 of them, very well stocked up and very well matched with the rest of the interior.

Overall.. a very natural Merlot with many intricacies