Toula Restaurant

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Chococrepe

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Destingo

http://destingo.ca/

Once in a while, we try to get together for breakfast with Ma Cherie before work. Our schedules are not perfectly aligned, so we plan this in advance. What is not usually planned is the place we want to go to. This time we decided to simply walk Queen St. West from Bathurst until we see something worthwhile. Initial idea was Chococrepe, but we soon found out that they do not open until later. Wondering west, we walked to R2 (another café on the strip) - large window opened and some folks inside - looked welcoming. Upon entering, we were not as sure anymore - there were no breakfast items really. When asked for a recommendation, the pointed across the street to a newly opened place. A very honest guy and we thank him for that!

APPEARANCE
massive bottle, chilled
wine is clear, light yellow in color

The large (very large by Queen St. West means) patio was empty at 8 am. Really, the whole place was empty… We enjoyed being the only customers. The place looked exquisite in a modern way. There were rustic decorative elements all inside – purposely exposed concrete combined with large LCD screens and AC pipes in the open. Maybe a touch too modern for Queen St. West with its “hipster-inspired” interiors. Nonetheless, I would personally take exposed concrete over rotting and greased-though wood we encountered in some other spots recently. At any rate, it looked upscale and King-St-West-like.

NOSE
light, citrusy, clean
Our waitress, who we chatted up later, turned out to also be the owner – a very pleasant lady with (I venture a guess here) mixed Italian - Eastern European accent. She mentioned that there is another location in Yorkville, which made sense considering the somewhat upscale look and feel. The menu was printed on beige recycled stock with a typewriter style font – going for a rustic look. The two pages were stapled together and also attached with a mini clothing pin. Items are organized in paragraphs, some aligned left and others right. We were pleasantly surprised with their prices - very down-to-earth and reasonable. The “Farm to the Fork” section of the menu is also very appealing highlighting the socially responsible nature of the restaurant.

SWIRL
citrus disappears, more earthy, herby smells come through

The street was slowly getting busier as we discussed our options on the sharp sunrise-light patio. We were surrounded by flowers and palm trees – it made us feel rather European. Our waitress let us have a bit too much time before checking on us, but when she came over we were definitely pleased with her. We might have also been a bit anxious as we did have a timeframe to keep this experience in. We asked for their Saltimboo eggs dish as well as their Buckweat Pancakes, from the Farm to the Fork section.

PALATE
dry, vibrant mouth-feel, with a sharp herb-veggie smell; noticing a healthy 100cal label
The Saltimboo dish looked beautifully and smelled very herb-heavy for a breakfast. It sure opened Ma Cherie’s eyes for a non-coffee drinker. It consisted of baked frittata style eggs, proscutto, sage, vine tomatoes, basil hollandaise, arugula with choice of salas or fries.

My buckwheat pancakes came with seasonal berries and maple syrup. Ma Cherie didn’t quite like the texture of them – the feel of chewing on fiber. They were super healthy, none-the-less, and came with some fresh antioxidants (berries).

FINISH
pleasant and fairly tangy aftertaste

Atmosphere wise – it is not quite a breakfast place. I’m not too sure why… Despite an oversized patio and a decent choice of morning fare, despite the pleasant quietness of Queen St W in the morning. Even despite this place being one of the only opened eateries in the morning. I think it is better suited for a trendy and upscale lunch or a lounge dinner. Maybe we are just too used to local wood-rotten and grease-covered-walls local breakfast joints and full of life and chattering, and Distinco just did not fit that image. 

We should mention, it took us some time to figure out the name of this restaurant – no sign on the menu, we went back to find "destingo" in dark type, hidden under the eavestrough.

Overall.. a misplaced Sauvignon Blanc with a spirit of its own.

Grapefruit Moon

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Lo Zingaro Ristorante Pizzeria

http://www.lo-zingaro.com/

What a crazy, muddy, wet week this was… We were looking for a small evening snack to enjoy after our weekly volleyball game and passed by Lo Zingaro Ristorante Pizzeria.

APPEARANCE
dark ruby, in an old style bottle
We noticed the old fashioned pizzeria sign first. It had yellow blinking light bulbs all around and looked like an anachronism here. It is however, not difficult to pass unfortunately. Few flower baskets outside add some country charm to the appearance. A narrow and long space with few tables wide open to Queen Street – doing their best to capture some of the summer weather while being bound to a tight downtown location.
We were lucky to grab a seat right next to the window. Ma Cherie ventured inside to survey the premises while taking a few photos.

NOSE
dark cherry, red fruit, needing more attention and aeration
The impressive bar corner had preserve jars and bottles on the wall. There was also an open kitchen with a very active chef visible at the end of the long corridor, at the back. Beautiful incandescent light bulbs hanging from the ceiling, a flower basket by our window and…lounge music?(not the ultimate fit) A great atmosphere other than that! Some muttered chattering at the table nearby, noisy Queen St and a warm July evening. We had a candle on our table in a branded Remy Martin glass (not sure why). What else to wish for? Maybe a bit more attention from our host. He seemed very preoccupied with making espressos and lattes for other guests. We did have to call him a couple of times.

SWIRL
light spices, vanilla
After exploring the simple and well organized menu, we decided to go with their Quattro Stagioni to share - ma Cherie was enthusiastic as it is not a popular one outside of Italy. We wanted to get Italian beers, so asked for Peroni and Lozi. It turned out Lozi isn’t, so we instead wanted to ask the 666 Devil’s Pale Ale.
As we waited, we settle in and enjoyed the small and stylish interior. The light bulbs were lightly dancing in the air. It made us reflect and talk, while feeling awfully romantic.
Our beers didn’t take long to make it to our table. The Peroni is light, yeasty and malty with light bitterness near the end - nothing out of the ordinary. On the other hand, the Ontarian 666 Devil’s Pale Ale is dark, very hoppy and a bit sweet - on the intense side.

PALATE
full bodied, ripe-tasting
It took maybe 10-15 minutes to get our food. Chef himself brought our order in, a very nice touch (although he could have spend few more minutes with us to make it perfect).
Our pizza was sizzling hot and fresh from the oven. The crust was thin and the dish was not overloaded with ingredients. It was lightly cut, so we had to repeat the lines. It was a perfect meal to share - slightly burned Italian ham, olives and mushrooms accented the simple crust dough just enough not to overshadow the cheese and artichokes. The ingredients were separated into four areas (hence the name) and we had a chance to experience the difference. Overall it was mouth-watering.
Ma Cherie couldn't help but share the main mushroom slice, even though I am no fan of them. We had to clarify what kind of mushroom was used, as we liked it so much. Turned out to be cremini. Jumping ahead, we made a cremini rizzotto the day after.
To top the meal off, we got panna cotta. Quite interesting although not as exciting as the pizza (which is good, it is a pizzeria after all). A traditionally made desert with some fresh berries on top. Hopefully made in-house, but it was hard to tell on the spot. Should have gotten an espresso as well in retrospect...

FINISH
spicy, tobacco addition
If you are looking for an authentic pizza place - Lo Zingaro should at least be on your list. It is reasonably priced and very accessible. Being tucked in a bit, it is easy to miss. We hope more people will have a chance to enjoy its flower decorated tables by the window and artisan pizzas.


Overall, a close-to-heart Valpolicella.

Midi Bistro

http://www.midibistro.ca/

We were talking with Ma Cherie about the benefits of Groupon (and clones alike). Maybe it boils down to simply being an instrument of inconspicuous spending induction? Our conclusion was that these sites can be used as a catalyst for exploring new and interesting places in the city. As an example, a small French bistro Midi advertised a 3 course dinner with wine for 2 people for only around $40... Too good to pass :). No pun intended, but we did pass by the place quite a few times before. Ma Cherie's alma mater is OCAD so this area has some sentimental meaning to us.

APPEARANCE
dark amber, rare
Baldwin is busy (and hot) like hell on this hazy July evening. Midi is a bit off the crowded stretch - right on McCaul instead. Schools are out, so patios of local eateries are filled with chilling youth. Midi is a more upscale bistro with some class to it. When we walked in, it was actually empty except two older ladies chatting catching up on their social lives in the corner.

NOSE
sweet floral, dried fruit, hint of a nut
We were warmly greeted by a young lady. It looked like she was a hostess and a waiter at the same time - very down-to-earth and not pretending to be french. A window seat was chosen and we made ourselves comfortable in simple, but functional chairs. The menu is very busy with well described options and a separate wine map. Few things were missing (e.g. lamb) as announced by our waitress, but the choices were fairly comprehensive and fitting with what any self-respecting French bistro should offer. Although our host was fighting what appeared to be an allergy cough attack, she was able to walk us through the menu and make recommendations.

SWIRL
a lonely warm oak sent
We ended up ordering a Midi Salad, Pate de Champagne, a Faux-Filet Grille and a chef’s special - Duck Confit. This was to be paired with a Californian Chardonnay and a Languedoc Syrah. Now we had time to look around... The place was tastefully but minimalistic decoration with some vintage posters and bottles along the walls. Odd star lights, suspended by the windows, were perhaps left over from Christmas. So we sat and chatted away occasionally glancing at still empty dining room around us. (everyone was probably out on patios)

PALATE
smooth texture and elegance on the palate, well balanced
The Midi Salad and Pate arrived very fast - I would say within 10 minutes or so. The presentation and arrangement on the plate was impeccable and we jumped right in. I would definitely recommend the salad as something interesting to try. It was loaded with prosciutto and greens along with some Asiago cheese on top. Walnuts and cherry tomatoes accented the green mass and the hints of pesto added interesting notes to it. One of the tastier salads I tried recently. Pate was less exciting, but also definitely worthwhile to try. Ma Cherie was able to pick up the hints of champagne in it. I definitely failed to do so. The grain-rich toast was covered in parsley and the dish came with a side of greens in accompaniment with that promised Gherkin pickle to add acidity accent to that smooth, creamy dish.
The main course didn't take too long to arrive. However, by that time we ran out of wine and asked for refills - salad and pate got us carried away a bit with wine. Ma Cherie was very delighted by her steak, I do not think I ever saw her being so happy about grilled beef before. Hits of smoky aroma and perfectly captured juices made the dish highly enjoyable. The strip-loin had some fatty parts to it, but they added that special smell she loved. I would recommend Midi over some places specializing in steak (in the same price range anyway) - tried some inferior meat in those, Midi definitely sets the bar high for us again. The steak had a light paprika-tomatoe base sauce and fresh garlic on top to bring this dish to its full potential (plus greens on the side). Finally I had a Duck Confit with salad. Yes, a salad again. Ma Cherie was happy to see a place which really pushes refreshing veggies as a side to any dish, even if perhaps compromising for the dish presentation. I though it was too many salads - should have had something else on the side by that point. The dark and juicy meat was cooked to perfection and was falling off the bone. I normally do not like duck as it tends to be too greasy for me, but this iteration was very well made. An excellent match for the Syrah!
We concluded our dinner by reading off the small chalk-board our choice of desserts: Warm Walnut Chocolate Cake and Tarte Tatin served with ice cream. While the cake appeared to be very fresh and appropriately moist, we did not find the tart of any interest. But then again...maybe it was because we had so many well-made dishes just prior to and it was difficult to compare.

FINISH
a strong presence, signature drink
I would have called this a hidden gem, but it is really not that concealed being right next to super-busy Baldwin stretch. It is small, but intimate. Not a particularly spectacular view and a bit on a darker side inside, but I would still call it romantic. Definitely a very down-to-earth French Bistro which I think more people should give a chance to.

Overall.. a smooth French cognac. 
(wanting to breathe - some fresh warm air will help it stand out more)

Bellwoods Brewery

http://bellwoodsbrewery.com/

Cheri and I had passed by this place on our search for the Lower Osslington Theater, a few months ago. We enjoyed our musical and left promising ourselves to come back to this lively, up-and-coming area soon.

APPEARANCE
dark, brick-red with a unique label (using one of the latest graphic trends)

A large open patio, beige fence, laughter and lots of people, it is a hard spot not to feel the energy from nor envy those lucky to be sitting. Today, through the fence blades, creatively carved watermelon heads were stabbed, for no good reason. The front is really a concrete slab with random chairs, just as random tables and a few BBQ benches. Their small logo is easy to miss - a circular screen hanging over the edge - just a red bell, no explanation.

SWIRL
an impressive combination of red fruit and 
some blackberry
On the side is a cleared out narrow area for those in line and at the end a symbolic white door, completely useless in the summer, as both ends are open. It has their word-mark in shinny gold adhesive on the glass as well as their bold hours of operation. The main room is full of frames and chalk-boards. All the way in the back, the large beer kettles behind glass really add to the feel. For those fascinated to enjoy their view, there is a secluded bar area on the second floor, overlooking them - quite charming.
We put our names down and were told its about a 20min wait. In the meantime we went to the upstairs bar and explored the set up. Their beer menu chalk-board hung from the main room, facing the patio. Above was a stalked white material, I believe they pull over the patio's wooden frame in case of rain.

NOSE
opinionated notes of pepper and anise 
coming through
We were sat on one of their BBQ benches just before we started getting eager. Its neat how they use them as social tables, the couple next us was totally on a first /second date (probably not too fun for them). As we waited for our friends, we were handed small wooden clip-board menus. I loved the idea, with the paper cropped rough and close on one side. The menu consists of 2/3 beer and some food near the end.
We had previously read in a Neighborhood's publication that they have about 10 house-made crafts, but their Russian Imperial Stout sounded above worthwhile. It turns out its a winter seasonal beer. Too bad, my russian would've killed to have some of it. Instead he got a Pub Cider. I started off with their Grizzly Beer and a side of their popular fries.

PALATE
an initial overload of aromas, not well balanced, but overall lack in nuances to define character
Our beers arrived in no-time. All beers, except for the simple cider, come in tulip goblets which nicely compliment their bold bell logo, stamped right in the middle. My Grizzly brown ale was hoppy and bitter with strong floral, pine nut, fruit aroma.. I couldn't pick out any chocolate notes as the menu promised, but it was a mouthful. Strong and opinionated, it was begging for a creamy brie to help it go smoothly down. Turned out the Cider was not home-made but from Spirit Tree. It had a bit of spice, but overall Cheri was not impressed (to be honest, I think it kind of turned him off ciders for some time). Our friends arrived and we were all quick to order.
They were not too impressed by the lack of dishes. Either way, they asked for their board of meat, and we were close to asking for their cheese one but after seeing the tiny amount other tables receive, we were discouraged. Cheri and I asked for their fries and for their Wild Salmon dish.
The meat board arrived, again, not as much as our friends had hoped for. Their fries were definitely their main inexpensive sensation. They came covered with graded toscano cheese and sent of rosemary and thyme. Even the couple next to us commented. The fries were gone in no-time and we ordered a few more. Next, we tried their Roman Candle IPA, even-though we probably should've gone for the balanced Witchshark IPA. The Roman Candle was bitter and slightly resinous, indeed. The strong senses overtook the full nose of pine and tropical citrus. Again, it was really a lot of handle in a sip.
Our Salmon took some time. It came in a very gourmet arrangement and dish, very unlike this casual miss-matched pub-brew, I think. Uncut rapine, buttered spring radish, rhubarb made a nest of flowers and plants for the small filet. The best part was the ginger hollandaise sauce. To be honest, I was not impressed. The salmon filet was raw on the inside and the grassy vegetables were hard to chew. I appreciate the presentation but there should be a balance between form and function.

FINISH
an energizing aftertaste, a bit bitter 
but unique
We'll probably be back for some of their winter seasonal beers, but this time we'll just stick to appetizer-snacks. As much as we appreciate their quick, short menu they should invest more time and energy into the food section.

Overall.. a blend of mainly Zinfandel and some Syrah (from a New World Californian winery)

Spice Route

http://www.spiceroute.ca/

Who would have known... We were invited to a restaurant right next door to Ma Cherie's work. Passed by it multiple times, but did not even consider going in. In retrospect, I think it was probably because it is only really open during the day. There were also some scantily clad women making their way inside on a few occasions I noticed visitors.

APPEARANCE

luxury enforcing label for a light blush wine, with the typical quote"goes well with spicy asian food"

Looks like a private club...maybe an upscale lounge. We found it hard to believe it was a restaurant. Of course there is a small menus by the door, but still... a low hanging porch covering a dark passage to a door  (a portal itself is a masterpiece: aged wood with iron bindings) water flowing on the side, no front windows to show what is happening on the inside: a touch intimidating and club-like.

NOSE

slow to come to definition, a sweet rose-turkish delight hint, some strawberry
Quite a different picture on the inside. Flowing water behind the bar, smiling waiters and a lively atmosphere. The restaurant is distinguishably eastern with an area of low ottoman-pillow chairs. We chose to sit outside and ended up separated by a wall from a puffing and huffing busy King Street. Our table was under an over-sized awning. I personally hate painted brick as a choice of exterior facing material and we sat right next to a wall finished in black, although neatly painted, brick. Felt a bit out of place for me. Bamboo and plaid surfaces were more fitting- hard to miss. The best part was the addition of water again - open concrete outdoor aquarium with koi fish, the water kept on circulating - a sound suiting the busy atmosphere.

SWIRL

syrupy sweet, light hints of black tea
Our waiter was very prompt and appeared knowledgeable. He suggested sharing for our group of four and gave us a rundown of their their best options. As we started looking around, we noticed a few bachelorette parties occupying nearby lounge-like areas. There was lots of laughter and carrying conversations so this secluded patio was lively and a pleasant place to be. We ended up ordering Surf and Turf (wasabi and Kobe beef sliders), Sweet and Sour Pork (neatly complemented by pineapples), Cantonese Chow Mein and Tempura Calamari and Rock Shrimp. We also ordered a bottle of Hakkaisan sake.

PALATE

cold, bites the tongue at the beginning, medium-to-full bodied
First our Cantonese Chow Mein made their way. It was delicious - crispy noodles tangling around shrimp, chicken, squid, bok choy, etc. Even the pickiest of us made their way around the seafood, as the aroma took over the table. Next, the Surf and Turf - we always wanted to try Kobe beef and finally we did even though it was in tiny sliders. Hard to judge how sensitive and tender this meat was comparing to high quality beef - it was definitely enjoyable, but I would not say the taste was “to die for”. The wasabi tuna sliders were definitely an essence, with alfalfa leaves sticking out, they were tender and a tad spicy. All 4 sliders came with a side of yams and chipotle mayo, to make up for those disappointed in the size. We quite enjoyed the Sweet and Sour Pork - the pork and peppers bathing in sweet and sour sauce, but to our disappointment only garnished with a pineapple skewer on the side. A bit heavy on the sauce, but cooked to perfection - this plate was shared quickly and gone in no time. Soon after we were brought the “chef’s compliments”. We were disappointed to find out how uninventive this dish was - four pieces fried bread with a simple tomato paste - a nice gesture, though. Tempura Calamari and Shrimp came battered with a side of lemon scallion aioli which added interest to the dish.

We concluded our dinner with a few desserts: Tangerine Brownies, Ginger Creme Brulee and Apple Spring Rolls. Out of the three, I would definitely recommend to try the brownies - a very delicate, smooth taste with a hint of citrus - would be nice on a colder day as well. The brulee was less exciting, but had an interesting spicy twist to it - just enough to accent without overtaking the palette. As for the rolls - a very predictable pastry, the strawberry compote on the side helped brighten it up. Nothing too out of the ordinary, but a safe choice for someone not looking to experiment.

FINISH

sweet at the end, not much of an aftertaste
Quite an impressive location and interior. Nicely themed - chic asian/eastern. I just wish the food was matching in the chic-ness a bit more - more experimentation and perhaps a few more turkish-eastern dishes. Not to say this place should not be visited, I would just recommend it for a lounge or a social drinking experience and snaking, rather than for a foodie dinner.

And by the way, a way more casual entrance/exit does exist from the patio!

Overall.. a not too balanced Rosé - a bit heavy in smell compared to its light body. To be enjoyed with a cube of ice!

The Works

http://www.worksburger.com/

Cheri and I decided to spoil ourselves on our bike ride home, after our weekly beach volleyball. Cheri had previously checked this spot out with a coworker - randomly seeing it from the street. He was eager to bring me here ever since.

APPEARANCE
bright, new, fresh, entertaining label
The Works is new to the St Lawrence area - taking over the corner of Wellington and Church, across from Toronto's flat-iron building. This area needed a more reasonably priced spot, which is not Pizza Pizza. A bit after we arrived, their brightly lit patio area became our top prize. 

NOSE
citrusy, apple, honey
Entering, the main room was transparent - divided by low cubicles of fenced wire. The interior was put together in the chaos of walls from scrambled brick chunks, copper pipes everywhere, industrial lights and an imposing metal dimensional W, suspended by chains. Hip spot, part of the gourmet burger trend invasion, no doubt. We breezed through, following the hostess, as we made our way up a long staircase.

SWIRL
pear, mineral in character
Their second floor patio kept consistent with the heavy interior - bar made of scrambled brick locked in concrete, metal tables and a daring metal roof frame. Their menus are like old brochures - dark paper, loaded with information and their bold stencil serif typeface filling all the space it can. Can't argue that fit a lot of information on one tabloid piece of paper. It went over the steps of ordering a burger. Our appetite was too pushy to wait for us to go over it all.

Step 1: we decided to go all out and pick their Lean Domestic Elk
Step 2: we went for a topping of Neil Young (one of their 10 favs)
Step 3: whole wheat bun 

Step 4: side of Spicy Die Cut Chips and a side of Cucumbers
Step 5: enough already

It didn't take long for our water to arrive - arrive in style - a large-liquid-measuring-cup style, that is. Not many burger joints let people indulge in beer, so we had to take advantage - a Mooshead IPA, please!
As we waited and froze on their windy patio, we enjoyed the view and vibe of the area. Also, I was quite entertained by their salt and pepper shakers - faking to be lightbulbs. In the waiting, I indulged myself on a trip to "Ladies Waste Removal", right by the "Family Compost Zone" - that would all be by their take-out zone.

PALATE
crisp, well balanced, full-bodied
What is inside Neil Young, you may wander? Well that would be grilled eggplant, avocado, salsa loco, and feta. Our waitress seemed to have picked a white bread bun for us, but we didn't even realize until half-way though. The Elk was really not game-y nor bloody (thank god) but rather tender and lightly smelly. The burger was really great. I quite enjoyed the side of those spicy, crispy chip-fries. As for the cucumbers, lets just say do not order fresh veggies in a burger joint. They were old and dry… probably filtered the fridge for a good day.

FINISH
sweet and refreshing

We definitely had a great time - quite enjoyed the spot. We need to try it for a sunny lunch, for surez. Also, plenty of topping combos to try.

Overall.. a new-age unoaked Chardonnay

Korea House

My co-worker is a bit of a foodie and also an avid enthusiast of Asian culture. At the very least, I wanted him to share some of his experiences at the local eateries, but he ended up naming a few good ones in the process. Ma Cherie had a surprise prepared for me in the evening somewhere in Ossington/College area and the weather was splendid, so we picked our bikes and went up Euclid to explore Korea Town.

APPEARANCE
clear like water, unassuming 
A myriad of small and seemingly family owned places are scattered around the few city blocks forming Korea Town. Our place was across the street from PAC Mart – a big supermarket with some interesting choices to explore one day. Korea House does look relatively upscale comparing to surrounding eateries. All seems to be in the right place: high quality food photos, clean logo and non-shabby outside trim. We might have walked in here on our own if in the area by chance.

NOSE
some mushroom smell
Its 18:30, the place is somewhat empty, but there is humming and tension in the air. Small staff is running around like in anticipation of a large client intake. Maybe they are just preparing for us… At any rate, we got a neat cabin in, what seemed to be, a stylized Korean village set up - exposed roof rafters, korean writing-saturated wallpapers (which ma cheri approved of) with promotions and photos glued here and there around us.

SWIRL
alcohol coming though, slowly releasing the smell
Few minutes in we had our water to calm down the thirst. We started to research the menu shortly. The offering was more pleasantly executed than in the absolute majority of smaller places we visited lately. The list was not overly long and supplied by pictures corresponding with dishes. Some entries could use a bit more description. Our waitress (and I suspect the owner) was brutally efficient. There was a picture of today’s special (Don Katsu) on the wall. Looked like meat and rice which we promptly asked for. In addition, we inquired about the seafood pancake (Hae Mul Pa Jeon), but settled with a vegetable option instead. The waitress vanished and we were left alone.
The food started arranging within minutes…It did not look like what we ordered and was served to an empty table nearby which we shared the cabin with. The plates with steaming goodness filled the space, but there were no one to eat it. We patiently waited for our meal for another 10 minutes toying with a petty crime idea. The kimchi on a neighboring was calling for attention. But we waited and soon enough our meal arrived. My co-worker did warn me that there will be free side-dishes to supplement the main course, but all our stuff arrived at once and these small dishes came last.

PALATE
light to drink, simple, but refreshing taste
Our vegetable pancake looked more like a large omelet loaded with pan fried bell peppers, onions and zucchinis. If we were not at a Korean place, I would have confused it with a traditional western omelet sans ham. Our waitress cut it with scissors into pizza slice sized pieces. It came with a soy-sauce based side. The beef with rice looked exactly like presented on the picture and was served with a barbeque sauce. The beef had a nice crispy coat of corn/bread. We had three small plates given as side dishes: kimchi, marinated zucchini and sprouts. I would highly recommend the fluffy, egg pancake (don’t even know why its called like that…definitely an omelet). The beef on the other hand…I wish the waitress/owner was not as busy and spent a bit of time recommending something more exiting. The dish was exactly what was expected. We did not end up finishing the abundant white rice which accompanied the meat. Side dishes were delicious! From what I understood, they just get refilled on the house if depleted, but we had a show to catch so there was no chance to test it.


FINISH
tingling and biting notes on the tongue
A lovely place in the middle of Korea Town! We did not try their traditional alcoholic beverage unfortunately and had no time to experiment with dishes further. It is authentic enough to have a taste of Korean culture, but not overly intense nor expensive to push foreigners away.

Overall, a commercial Soju widely accessible and quite decent.

Czehoski

http://www.czehoski.com/

Oh it was one of those days, where the smell of summer takes over the city - fresh, warm and sunny. Needless to say what happens with the patios. Cheri and I took a stroll along lively Queen Street after work.

APPEARANCE 

trendy label with a sense of age, rose-orange hue
From the outside, the clean bold Czehoski typeface on the aged sign with paint deteriorating from it, is a memorable juxtaposition. The wooden-glass front spoke of another decade.

SWIRL

light tears, with typical aroma of strawberriesWe walked into a narrow lot, wooden booths on one side, bar on the other. Overall cool and dark, but with trendy lights and open pipes on the ceiling. I was not to anxious to spend our evening here. The waiter took us up a steep fight of stairs leading to a bright loft-like room. Tall ceilings, white walls, photo-realistic vibrant paintings, a random canoe and some greens. That's a totally different feel. Another wooden set of stairs led to some small open concept space, which I was curious to find out is a private dining area.

NOSE 

more define aroma of raspberry and red currants, perhaps some sweet jelly beans tooWe were told their patio is currently full, so we decided to start out inside and move out as space opens up. We sat on their wooden tables, next to a mom and a son having a meal. We took a quick glance at their small dark drink menus, which turned out to have all the dishes too. We were both glad to see their chef's name mentioned at the end - Nolan Witkowski.
Our casual waiter with his thick-frames glasses and trendy hat, in jeans and yet a formal vest was ready to tell us how cool and hip everything is (in case we didn't feel it yet). Inquiring about their Babcia's Pierogies, he simply had to say that they are his "all time favorite". This was probably the last time I asked for his advise. We were happy to hear Wednesday evenings was their half-off bottles of wine night. We just had to take advantage of that. Before we had the time to decide on anything, we followed our waiter's wobbly walk through a narrow corridor leading to their outside patio. Yes, they got me - very hip indeed. It wasn't just the joyful crowd of people, but the mix and match of different art and materials, which managed to come together into one sweet spot to hang out in. It was made up of aged wood under our feet and used as benches, blackboad-chalk art in front of us, a steep roof side radiating heat behind us, followed by a stone-arranged wall. The uniform, black patio furniture was just perfect to keep the area stylish and not over-the-top.

PALATE 

semi-dry, light fizz tickling the palate, hint of licorice coming through
Our eyes finally reached their wine cart. We didn't fret too much in picking their Californian Cab Sauv (Beringer '11). It was a great choice - fruit forward, lightly oaked, just the right temperature. Our Popcorn appetizer arrived right on time. We received a large bowl of popcorn with dried bunches of thyme sticking out, some rosemary, grated parmesan, soft grilled garlic cloves and yes, that nutty brown butter feel. Cheri didn't realize he was eating thyme, a spice he thought he dislikes, but loved every bit of this dish. We ended up talking about what a genius appetizer popcorn makes (cheap and easy to make), too bad it is not often a choice.. so much possibility.
Next our Queen West Garden Burger and Babcia's Pierogies made their way. I have never had pierogies surved at the right temperature. They always end up burning me.. the usual had to be repeated. I got a bit upset and ended up cutting all of them in half to cool down to a temperature when their flavor can speak up (it took a few other attempts before that happened). They were hand rolled and stuffed with sweet potato. To my surprise, didn't feel the described smoked gouda nor roasted garlic. There was little braised red cabbage under them and a unique creme fraiche on the side, with hints of orange zest.
The Queen West Garden Burger had a black beans patty with hints of cumin and havarti melted on top. We asked for a side of salad - zesty with plenty of muster seed, even though vegetarian, it was a hearty dish.

FINISH

the added sugar leaves the palate with a thirsty, refreshing aftertaste
Overall the casual, relaxed ambiance really made us appreciate this Queen West groove, and of course the unique meals served by quite the character had a big role to play. We can't wait to bring a couple of friends there soon.

Overall, one of those trendy Rosé blends people get hooked on in early summer.

The Chickery

http://www.thechickery.com/

Ahhh...the aroma. I think we first noticed this small place on Camden by the aroma - this unforgettable aroma of roasted chicken. Also, the memorable rooster graphics were hard to miss. Chickery was an instant candidate for lunch sometime soon. Especially since we both work nearby. We only hoped that this is not an overpriced KFC going through a rebranding effort.

APPEARANCE

bright yellow, very light
Lots of glass and somewhat of a rustic look overall. The details of this modern loft seem to be paying homage to a small, southern town eatery. We first noticed some vintage cola containers near the door. We loved the theming from the custom barn-style incandescent lamps hanging from the ceiling - these lights looked like they might have been reincarnated from their past life as hen warmers. There are two styles of wood - not very well blended though-out. One type is covering some of the walls – it is artificially aged wood, dyed in light violet. The second, authentic type, we noticed under the counter - with barn nails holding some of the boards together. Another, not-to-miss element was the type. Some on the walls had guiding principles about Chickery – generic content, but cute style of writing.

SWIRL

no long legs, chilled wine leaves some moisture on the glass walls
We walked up and ordered their quarter chicken (white) and chicken fingers sandwich. The price seemed relatively high at first, but we realized that it all included one side which was not such a bad deal after all. The cashier was pleasant, but definitely in no mood to chat – understandable, considering the stampede of people around us. According to her, the most popular menu item was their pulled chicken sandwich, but we set our mind of something else already. We came there at 13:10, but it was likely packed at around noon. It was still busy at this later lunch hour. We grabbed the number and sat ourselves on the side, the bar stool area was all busy. Next to us were two ladies from an ad agency, hoping the ambiance to spark some creativity in them.

NOSE

light citrusy smell breaking through, crisp    
The wait was looong. We sat for about 10 minutes before our food appeared. It looked like quite a few folks were waiting anxiously for their orders to arrive. At some point, the waitress activated and served all the tables almost at once. My quarter chicken was served on waxed paper on a metal tray with a side of bbq sauce. Looked great, a bit small though. Ma Cherie's sandwich had a bit more presentation to it – the sandwich halves were pierces with thin slices of radish and carrot on a toothpick. A definitely loaded meal!

PALATE

tong biting, crispy taste; earth tones, but very light overall
I found my chicken not overly dry, but Ma Cherie disagreed. It was still very tasty with an original rub and with their excellent bbq sauce. A simple, but genius meal. Well cooked throughout and not burned at all. The sandwich on the other hand, was not simple at all. It had pickles, cut greens and a piece of buttermilk breaded crispy chicken inside. Cajun mayo inside and a bbq sauce on the side had it work Maybe a tad difficult to eat due to all the goodness packed in and the chicken sticking out of everywhere. Nonetheless, I had a few bites and enjoyed it quite a lot.

FINISH
Could use some more maturing. Well rounded overall. 
Nice...despite the wait, we left satisfied. The place has great atmosphere and good food. We both thought we should’ve tried their fries, but shortly realized that they don't offer any. Oh well...still worth visiting again, especially to try those bleachers at the front.

Overall - a young unoaked Chardonnay

Effes Mediterranean Grill

http://effesgrill.ca/

This place was chosen to celebrate Grandfather’s 75th birthday, so it was primarily his call. To be honest, we would not have visited here otherwise – Effes is located on Keele and Highway 7 in a somewhat obscure plaza. Based on the area, people most come in for lunch - those working in the area. Furniture stores, small manufacturers, warehouses for the nearby rail juncture… Not a typical environment for a culinary adventure. But then again, who knows. Maybe it is a true “hidden gem”.

APPEARANCE
clear, pale yellow, inconspicuous and not very promising bottle
No cars parked at the front, really minimal lighting, a brick arched entrance made us feel like we are in Greece, despite the large parking lot. Their brand is nothing too memorable or heavily invested in. We shyly walked in to be warmly greeted by, presumably by the owner. From what we understood, they did not really plan to be open today. Better for us! All attention will be to our party of seven. The place looked decidedly better inside. The furnishings were somewhat simple, but very functionally set up. Not much decoration besides that - red spot lights, white walls, blue tiled ceiling putting you in the mood for some authentically cooked hearty meal. The entrants are greeted by a display of baklava in a nicely lid glassed cabinet. Grandpa ceremonially announced that these would be our dessert when the time comes.

NOSE
citrusy, interesting flower hints and rose tones
A typical family gathering for a birthday party involving all the pleasantries and the giving of presents takes a bit of time. Being in a center of attention has its drawbacks, the ratio of employees to guests was pretty close to 1:1. By the time we were actually ready to order, the waitress was already very eager to start. We did get a loaded bruschetta as an appetizer on the house in the meantime and asked for some beer and wine. That bruschetta was finger-licking good, indeed. The menu was rich with options, but could be a bit more elegant in its appearance. At the same time, it left a cozy feeling as something that was put together lovingly. The waitress herself was very nice and accommodating. She seemed to understand the needs of a big Eastern European family. No surprise, she herself was not too culturally remote from this - being from Kalmykia, Russia.

SWIRL
not very long legs hints of honey and bee wax
I ordered a lamb soulvaki and Ma Cherie went for yogurt chicken with tomato basil sauce. The lamb was served with a side of bulgur and a salad while the chicken was complimented by baked potatoes, both our choices. We also asked for their house wines- red and white to match our meals. The portion size is the main concern in Mediterranean places. We already anticipated that we will be eating what we order for at least next day for lunch. In addition, we got some platters to share with standard fare – humus, tubule, pickled mushrooms, etc. That was already filling on its own so we were afraid to face the main course.

PALATE
floral, fruity taste, some evidence of developing character
And the food arrived…lots of it. My lamb was truly delicious, with bulgur side a bit drier than I would have preferred it to be. I normally do not mind the lamb smell (occasionally enjoy it even) and this meat was really well balanced. It had just a hint of smell, enough to give it definition, but did not overwhelm. Even Ma Cherie was able to enjoy a few pieces. Bulgur could use a bit more sauce, but I should have probably addressed this issue myself. The yogurt chicken was covered in thick tomato-peppers base, and could have used a stronger character when it came to herbs and salt. The side of baked potatoes had hint of paprika, and plenty of fresh parsley. Got us talking about cooking something similar soon - a good sign. Overall the whole experience left a very pleasant feeling. It truly felt like a home-made meal.
We all took food to go, but had to go for those baklavas, as we promised. We had all the different ones with a side of their home black tea - served in the traditional Turkish tulip cups.

FINISH
light and fresh
The owner personally thanked us as we were walking out. We would definitely recommend this venue for an authentic Mediterranean fare. The place worth checking in the summer, looks like they have a decent patio.

Overall, a surprisingly under-appreciated Chenin Blanc

Dyne

http://www.dyneonavenue.com/

Cheri took us here for one of our monthly anniversary celebrations.

As a mater of fact we didn't make it that lovely Sunday when we booked our reservation for - we knocked on locked doors and then took a stroll thought the quiet, winding streets in the area. A week later, on Thursday evening the doors opened for us.

APPEARANCE

a balance between red and yellow tones, label up to standard

Dyne is inside a small brick building with a romanesque-style front window on Avenue Road. There is a tiny patio to the left of the tall flight of stairs leading to the entrance. Dominating black branded side wall and the branded window made us feel like we are going to a luxurious but vintage place - the wanders of CopperPlate Std.

NOSE

strawberry, mature bouquet

We first entered a short wooden corridor with candles and business cards before the main black curtains. As we made our way though and realized that the hostess was right there listening to our small remarks - beware. She quickly asked to take out coats. The interior was bright and modern - back booths along the walls, chairs across, wooden tables, black frames and details on the white walls. Cheri and I sat side-by-side, as usual, observing the room. We were the first ones in. 

As we settled we were introduced to their elegantly spaced menus. We were happy to see the names of the Chef/Owner as well as Chef de Cuisine on it. Another few tables settled in. As we were reading through, we heard the chef introducing himself to another table. I sat looking at him - he was very casual in jeans and a white tee. I kind of wish we'd get to talk to him too. I guess he heard my wish as he made his way over to us. Richard Andino introduced himself and apologized for the reservation mistake which happened to us. He gave us an honest excuse, which didn't matter much to us. We felt warm and special by his personal touch.

SWIRL

hints of vanilla, leather coming through

Our waitress was back asking for drinks. We just asked for the red and white wines which came with our deal - a simple Sauvignon Blanc and a Merlot. We asked for the Lobster cold appetizer and Cross Cut Ribs hot appetizer. For mains we took their Mackerel and Duck. 

We waited around enjoying the occasional spanish song, but overall fusion mix - getting a bit too random. It is hard to miss the interesting large photos on the wall - a sharp horizontal Japanese knife, followed by a squirted ketchup bag - strange, and rather morbid, not particularly appetizing imagery but passionate.

The waitress came around with a plate of tapas. She called them Pinchos. We had to try. They were lovely - dried Japanese pepper with anchovies and herbs on a scewer, dipped in olive oil - spicy and bitter.

I asked if their chef is Spanish. She explained that the owner/chef is Philipino, while the Chef the Cuisine is Portuguese, but they both love Spanish cuisine. 

PALATE

gradual smooth impression, slightly acidic, light aroma of roses

The first dishes arrived. The Lobster dish had the smooth texture from the unique blend of - avocado, lobster, papaya, chunks of lobster with scattered macadamia nuts and a balsamic vinaigrette. Too bad it had quite a few chopper cilantro leaves - I hate having them ruin this dish for me. The Cross Cut Ribs, is what the waitress recommended as their popular dish. To be honest I was not fully impressed. There wasn't much meat and it was a bit chewy, but had a lovely rub. It came with a side of rice and kimchi.

Our main dishes were quite worthwhile. Cheri loved the rare Duck fillets. They were fanned out on a thin base of orange flavoured amaranth with strokes of a chocolate sauce around. Hints of churizo sausage added another level of complexity.

My Mackerel was beautifully smoked - sweet apple hints and drips of green-pepper sauce. Came with a side of a few asian pear slices, I think. 

FINISH

smooth, interesting, continuous

The food spoke of flavors. Every dish had a story behind it, I was impressed.

The dessert options were presented but they were just lacking in personality next to the mains. We shared their Enseimada - a puffed pastry topped with chocolate ice-cream, chocolate hazel-nut sauce, surrounded by a line of peanuts with a few mint leaves and a ball of mascapone.

Definitely an upcoming spot in Yorkville.

Overall.. a savory red Rioja.