Happiness is living in an age where addresses that used to house a Burger King are being turned into Japanese izakayas and the gringo-ised TexMex joint Johny Banana becomes the comfortable 416 Snack Bar that is earnest about serving good food.
On a visit last week we pulled two stools up to the central bar and did our best to eat a sizable hole out of the menu. The 416 Snack Bar menu seems to change pretty frequently but the photo above is where it stood on our visit. Food highlights were the two spieces of breaded, deep-fried pickles a.k.a. “The Fried Thing” ($3), napolitano pizza pocket ($4), and the latkes with gravlax ($5). (more…)
This weekend for a very special occasion ten of my family members gathered around the communal table at Toronto’s Woodlot Restaurant. This was my first visit since the very early days in mid-November so I had an opportunity to see how the food and service are evolving. As in-house baker Jeff Connnell told Kelly Jones for an article in Good Food Revolution the menu at Woodlot ebbs and flows with the seasons and availability of ingredients instead of resetting on a predetermined timeline.
The excellent bread is baked in the house-built wood oven
The porchetta, lamb tart, and lasagna are gone for now and the venison in the pie has been replaced by chicken and ham hock. Luckily, the size of our group meant that we ate family-style and I got to try many of the new dishes. (more…)
It’s pretty easy to identify the top and bottom restaurant in a particular group of ten but how do we distinguish between the rest? What are the controls and the markers? An easy, though not very accurate measure, is to only consider one dish that they all have in common. In my younger, innocent days that was my dedicated modus operandi.
At first it was Caesar salad. I ate every combination of romaine lettuce, bacon, croutons, and dressing I could get my hands on. It being the late nineties –also therein lies my defense, I was seventeen or so–that was an easy task to accomplish. Also in my defense there are few salads as savoury as Caesar’s combination of parmesan cheese, bacon, and worcestershire sauce and let’s not forget that when properly prepared this salad has the stones to include raw egg. I was also really into the adult control that could be had in directing exactly how much black pepper I wanted dispensed from those giant grinders. (more…)