Showing posts with label panna cotta. Show all posts
Showing posts with label panna cotta. Show all posts

Richmond Station's Chef Menu (Toronto)

There’s no better way to get into the mind of a restaurant than through their chef’s menu. At Richmond Station, every two weeks, their chefs create a tasting menu ($120) with an optional beverage pairing ($75) that tests ideas in progress (some finding a permanent home on the a la carte menu) and others simply showcasing the amazing ingredients available.

Their late July menu started us off with a selection of canapés, a great way to begin so diners have something to nibble on while waiting for the main attractions to arrive. We start with the salmon tart filled with finely chopped salmon, onion, and dill aioli creating a fresh savoury bite. The pastry has a soft crispiness that’s a little unexpected – it tastes like thinly compressed shortbread. The fish was great, but the shell made me ponder.

Luckily, I didn’t have to think for long as my mind was blown by the buttermilk oyster. It is SO good! What a genius idea to use buttermilk and herb oil as the flavouring – the creaminess combines wonderfully with the silky briny oyster, while still having a touch of acid. Ultimately, it allows the oyster to finish sweeter. Move over red onion mignonette, let’s hope buttermilk rains supreme.  

Our server suggests we follow the oyster with the thick tomato bisque, which was fine but not nearly as great as the oyster. Be sure to dig to the bottom of the teacup, that’s where you’ll find pieces of Parmesan crisps that add a salty hit to the soup.

Following orders, we sample the profiterole last as its sweet and salty filling (perhaps a liver mousse with maple syrup?) brings an almost dessert-like finish to the canapés. Personally, I think Richmond Station should consider including one of these with the bill, in lieu of the typical chocolate (the restaurant does put a sweet and salty spin on the mignonettes), as it’s unexpected and ends the meal on a lighter note.

It’s no surprise that the summer menu features a host of seafood: the starter, a scallop crudo, takes a fresh clean scallop and adds bits of radish to enhance the soft shellfish. I love the diced pickled jalapeño that add an unexpected hint of spice, which is calmed by the lime crème fraiche. I’ve always associated Richmond Station with meat (likely because of their famous burger), but this menu shows they do seafood well.

We’re advised the summer squash salad is created from things grown in their garden – barely cooked rounds of zucchini and sweet, peeled tomatoes sitting on a surprisingly rich squash purée that’s spiced with miso. Somehow, they created a feeling of having a “warm” salad without raising the temperature.

The black sea bass was steamed to perfection and the mound of mushroom foam, once mixed with the vermouth cream, creates a comforting cream of mushroom taste – an unexpected and enjoyable twist. While the dish could have become heavy, once you pop one of the Saltspring Island mussels into your mouth, the acidic bite resets the taste buds.

In terms of food, the only slight slip on the menu was the honey-glazed Muscovy duck. While it was cooked well and had great flavours, our piece had a chewy silvery bit running through the meat. Since the duck was left as a larger piece (likely to ensure it stays warmer), that grizzly flaw made it difficult to cut thinly and made for a chewy bite.

My recommendation, if there is a tell-tale silvery sign after cutting into the duck, is for the kitchen to proceed to slice the breast into thin slices… even at the detriment of the meat arriving cooler than normal. In this case, perhaps pour the au jus from a hot vessel tableside to bring heat back into the dish? It’s just a shame when you can’t enjoy the duck to it’s fullest because you have a mound in your mouth that you’re chewing through like Bubblicious.

Cheers to the duck sausage, which was delicious, especially when mixed with a bit of creamed Swiss chard, chanterelle mushrooms, and sour cherry jus.

Richmond Station was smart to serve their pillowy soft bread with the duck, so diners don’t fill-up on the warm milky creation. Normally, I would have devoured both, but by the end of the meal I could only have one. In hindsight, I should have skipped the cup of tomato soup to save room for the roll.

Dessert brought us a custardy vanilla panna cotta topped with tart stewed gooseberries, berry sorbet, and meringue pieces. Like many of the other dishes, Richmond Station seems to always like to feature at least two flavours – in this case sweet and sour – to keep every bite interesting.

The petit fours bring the meal full circle with a fruit tart made with the same crust as the salmon… yes, I still remembered the shortbread like shell by the end of the meal, and it works better for a sweet.  

While the food was a hit, service could improve with two slight adjustments:

  • Richmond Station’s cozy upstairs dining room doesn’t make it easy to hear people – especially when they are wearing a mask. I’d recommend having the chef remove their mask when explaining the dish or letting the maskless servers do the talking, as I could only catch every third word of the explanation and didn’t have the heart to keep asking them to repeat themselves.
  • If need be, slow down the food service to give the front-of-the-house enough time to do their part. For example, we had to follow-up on our drinks that hadn’t arrived by the time the canapes were presented – champagne goes so well with oysters that it would be a shame not to have them together. And there was an instance where a dish was presented before the cutlery was set – to their credit, the chef noticed right after explaining the dish and went to get the cutlery… at the same time our server arrived to lay it out. I get it, there’s a staffing shortage so these things will happen. Perhaps, slowing down the pace of how quickly dishes are coming out will give servers (especially new and inexperienced ones) more time to complete all their prep work.

At least bill settlements are kept simple. Richmond Station’s prices already includes gratuities, so when you ask for the check, they just add on taxes. The pay machine arrives with the total inputted and ready to tap. So, finalizing the transaction is simply a snap. Don’t worry, I’ll stop doing rhymes now. 

Overall mark - 8 out of 10


How To Find Them
 Location: Toronto, Canada
 Address: 1 Richmond Street West


Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System

  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!


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Cano Restaurant (Toronto)



Cano is one of those cozy Italian restaurants I wish was part of my neighbourhood. Living in the York Mills and Lawrence Park area, we have our fair share of great places slinging pasta and pizza, but Cano does both just a touch better.

Let’s start with the crust on the burratina pizza ($25), which is thin and chewy, everything I look for in pizza. It’s cooked until a golden crust develops that despite being covered by a generous layer of tomato sauce, remains crispy and holds up with one hand.  Then the toppings: having the sauce, cheese, and basil combination, it’s like a margherita but elevated with the dollops of creamy burrata dusted with black Maldon salt. The tomato sauce is fresh versus tangy and with a liberal drizzle of olive oil, even the bites with no cheese or basil still tastes magnificent.


Their pasta is also solid. The rigatoni annata ($20) a substantial mound of perfectly done pasta in a vodka rose sauce swirled with shallots, pecorino and pancetta. It’s similar to a carbonara but the creaminess tempered with a bit of the tomato’s acid. In fact, the sauce was so good I wiped my plate with bits of pizza crust to ensure it didn’t go to waste.


Visit on Tuesday or Wednesday and you’ll also receive half a dozen oysters free with any bottle of wine. It’s appeared to be a deal that most tables participated in, including us, where six freshly shucked St. Simon oysters arrived lacking none of the traditional cocktail sauce, onion mignonette, and fresh horseradish fixings. And a bottle of wine on a weekday... what can be more Italian?


Every bite was tasty to the finish. Their tiramisu ($10) is a good rendition of the popular dessert, done traditionally with plenty of espresso and creamy mascarpone flavours. A bit more of the lady fingers and lighter sprinkling of the unsweetened cocoa powder would have made it even better.


Yet, it’s the panna cotta ($9) that was the hit. The silky vanilla bean base so creamy and luscious it feels like you’re having tapioca pudding without the tapioca, but there’s just enough gelatin allowing the dessert to scoop easily into a spoon. Oh, and that drizzle of salted caramel? What a great finish.


In hindsight, it’s actually a blessing that Cano isn’t located a short walk down the street. The food is so comforting and delicious that I don’t think I’d have the willpower to not visit regularly. In that case, my waistline would definitely suffer from their close proximity.

Overall mark - 9 out of 10


How To Find Them
 Location: Toronto, Canada
 Address: 1108 St. Clair Avenue West

Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System

  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!


Is That It? I Want More!

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CANO Restaurant Menu, Reviews, Photos, Location and Info - Zomato

CLOSED: Core Restaurant (Toronto)


Some time ago, I've lost my desire to go out for Summerlicious and Winterlicious meals. Once an exciting time of pursuing menus, gathering groups of friends, and securing reservations, some later experiences were disappointing and seemed too commercial. Yet, after seeing Core show up on two "Summerlicious menus you have to try" lists and actually seeing the tasty sounding dishes the $43 dinner had to offer, I rounded up a group of girls to give Summerlicious another chance.

Walking into the restaurant, things felt different. Core is smaller, so it felt warm and intimate. Service was definitely not a problem as they even paid attention to my always there request on Open Table and tried to accommodate to the best of their ability. Everyone we encountered that evening - hostess, sommelier, and waiter – were warm, friendly, and inviting. They also didn't leave anything out of the experience, still providing diners a large slice of their very airy and crusty house made sourdough bread.

Within the appetizers, the pork belly certainly sounded enticing, and having had a taste of my friend's, did have crispy well-rendered skin and moist meat. But, it’s the B.C. Albacore tuna crudo I ultimately ordered. Interestingly, the fish was cut in thick chunks, rather than thin slices, which helped retain its flavours against the mildly tangy citrus ponzu. The tuna was tender and flavourful and when combined with the chunks of sweet baby radishes and crunchy cucumbers made for a satisfying summer starter.


The duck two ways included two delicious pieces from the fowl:

  • Roasted breast cooked to about medium with crispy skin. While it could have been done a touch less, it was nonetheless moist and easy to cut through.
  • A large chunk of braised duck leg terrine, which was a tad salty with the duck jus but oh so tender. It’s like having a cube of pulled duck confit, just as amazingly tasty as it sounds.

If you’re fond of duck, it’s definitely the dish to order. Even though the braised cherries and heirloom carrots accompanying the dish sounded like it'd be two sweet sides, the saltier duck jus kept everything savoury and the sides went well with the fowl.

Dinner ended with the espresso panna cotta served tiramisu style, a rich espresso jelly topping the creamy base so you really get a hit of the coffee flavour. I wasn’t a huge fan of the crumble used as a garnish, but it’d be nice for those who want a contrasting texture.


Thanks to Core, I have a renewed interest in the Summer/Winterlicious series. You just have to be selective and try the less known restaurants. The little guys sometimes does it best. 

Overall mark - 8 out of 10
Is Summerlicious worth it (based on my meal selection)?
Summerlicious - $43
Regular menu - $56 - tuna ($16), duck duo ($30) and panna cotta ($10)
Savings - $13 or 23%
How To Find Them
 Location: Toronto, Canada
 Address: 896 Queen Street East


Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System

  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!


Is That It? I Want More!

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Laissez Faire (Toronto)


You do you … the modern day equivalent to living a laissez faire lifestyle. It’s a romantic thought, being able to live as you please, be as you please - and at the new Laissez Faire – eat as you please. Their menu strays from their French name and also offers Italian dishes for good measure.

It’s not always done well, the porcini truffle arancini ($13) are the worst I’ve ever had: the risotto so dry that the ball starts to crumble and the mixture bland so everything relies heavily on the marinara (thankfully, fresh and delicious). As a plus, since it is deep fried rice, even being the worst it’s still edible, but certainly not one you’d want to serve a true Italian.


The squid ink tagliatelli ($21) is 100% better. Dark ribbons of pasta encompasses a seafood flavour but not in a fishy way. It’s covered in a sauce that’s not overly thick but salty enough to really give it a briny sea essence. Plump sweet clams and crunchy bread crumb provide a nice contrast to the pasta, while there’s just enough dill fronds to add a hint of freshness without morphing the dish’s earthiness.


Safer sharing plates are some of the cold seafood options. While we weren’t advised what the oysters were that evening (only that they were from PEI), the dozen ($32) tasted clean and fresh, accompanied with the traditional vinegary onion mignonette and grated horseradish. 


Meanwhile, the albacore tuna ($17) has a real nuttiness from the black and white sesame crust. It’s slowly seared so the seeds are just lightly toasted and the tuna wrapped in a thin cooked ring and warmed through. Really swipe the fish around the plate to get all the herby aioli on the plate.

For something incredible, you have to be willing to dive all-in … calories and cholesterol be damn! Just bite into the pork belly ($17) and enjoy the crispy skin that’s the perfect ratio of fat for flavours and skin for chewiness. A thin sherry gastrique and bits of pomegranate add a slight sweetness against the otherwise savoury dish. It’s so good that a table of four may want to double the order so you can each have another piece.


The duck confit ($21) was another strong dish with the traditional crunchy skin encapsulating soft rich meat. Pairing the fowl with salad was a great idea to keep it lighter and allows a diner to still enjoy some starters.


Aside from the food, two things really stuck out for me. Firstly, the odd portion sizes at Laissez Faire. While the small and large plates weren’t overly big, the sides like roasted Brussels sprouts and parsnips ($14) were massive. Who knows, maybe it’s their way of making diners eat their vegetables. Yet, there’s so much bacon incorporated into the dish that vegetables seem secondary. Moreover, the sauce is way too sweet and the pickled mustard seeds, while a great idea, needs to be applied with a lighter touch. Maybe it’s me, but I want my vegetables to actually taste like vegetables.


Portion sizes were wonky in the dessert department as well. The apple tarte tatin ($11) is barely sharable compared to the brioche panna cotta ($14), which actually resembles a regular-sized dessert.

Nevertheless, both are decent – the apple tatin served as a deconstructed version consisting of well-poached apples with a thinned caramel sauce on top of a piece of really buttery pastry. The flavours are bang on, just the form was a bit disappointing as I was actually hoping for the traditional tarte format. The panna cotta has the requisite creamy texture with a strong vanilla flavour. I could have done without the bits of crunchy brioche crumbles, which takes away from that lovely silky texture; yet, I can see some liking the contrasting texture and hint of saltiness it adds to the dessert.


The second thing that stuck with me, albeit I didn’t realize until I was writing the blog post, was how wildly inaccurate the prices charged for the desserts were from the published amounts. On the menu, it’s listed as $9 for the apple tarte tatin and $11 for the panna cotta, while what’s actually charged is $11 and $14, respectively. Perhaps a $1 difference is reasonable when there’s a last minute change, but to add $3 to each dish is terribly inconsistent. Sadly, the caliber and size of the desserts definitely aren’t worth the augmented price.

Maybe it all comes back to the laissez faire attitude – who cares if prices are incorrectly charged, the Italian dishes aren’t necessarily the strongest, or the sides are the same size as mains? Just go with it and pop another bottle of bubbly to forget about the situation – oddly, we did end up getting a BOGO 50% off deal for the Prosecco without realizing it. After all, it all works out in the end… just chill out.

Overall mark - 7.5 out of 10


How To Find Them
 Location: Toronto, Canada
 Address: 589 King Street West

Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System

  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!


Is That It? I Want More!

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The Chase (Toronto)


Being a Toronto Life Insider has its perks. As a foodie, members can attend R&D dinners where restaurants offer a special menu, often showcasing new dishes to come. It was almost comical when dozens of us descended downtown, on a snowy Sunday evening, to visit The Chase to try their spring menu. With the blanket of snow pelting the city, it certainly didn’t feel like spring.

The 7-course menu ($155) included wine pairings from producers across Ontario, including a focus on Big Head, a little known winery from Niagara-on-the-Lake. I was excited for the evening… we were surely in for a treat given the restaurant is known for its luxurious menus drawing corporate crowds flushed with spending accounts.

Indeed, our first bites fit the bill: a truffle beignet and raw oyster. The beignet is nothing like the puffy pastry from New Orleans, instead akin to a savoury crispy falafel. The truffle scent floods the mouth with a bit of creamy freshness from the crème fraiche and chervil.


This was followed with a single smoked oyster - Taylor notes spring is a great time to enjoy the seafood as the waters are still cold. The smoked oyster was in fact refreshing, especially after the heavier truffle falafel. It was simply flavoured with a wild onion mignonette that had just a hint of spiciness to tingle the tongue. Generally, mignonette can be heavy on the vinegar. At Chase, the condiment is balanced with Chardonnay so the tanginess is mellowed and melds better with the seafood’s natural briny juices.


The shrimp and grit’s aroma proceeds the actual dish… if only I could capture the smell to share with you. Taylor explains it’s a dish he’s been tinkering with for years to really highlight his commitment in using ingredients that can be sourced within 100km of the city. K2 Milling’s red crow grits sits in a sea buckthorn hot sauce, rosemary oil and pork stock; each grain filled with so many flavours, then taken to another level with chunks of melt-in-your-mouth smoked pork hock strewn throughout.


Crowning the dish was a single shrimp grown in Stratford, Ontario, the local farm raising Pacific white shrimp sustainably. The sustainability theme is in each element of the dish – even the garnish of deep fried wild onion roots, which adds a delicious sweetness instead of getting wasted.

A dish that looks like spring is the bison. Indeed, you don’t normally think of this wooly game meat during a flowery season, but all the beautiful garnishes makes the plate seem like a flower box. The bison is quickly cured and served carpaccio style with dollops of smoked buttermilk, pickled ramp, wild watercress, and toasted hemp hearts. Each bite is interesting thanks to the varying flavours and textures.


The raviolo arrives like a bright sun, plump from being stuffed with an egg yolk and thin layer of truffle. In lieu of a cream sauce, it’s topped with truffle gastrique sweetened with maple syrup and chervil water.


Of the meal, it’s perhaps the most educating dish as Taylor explains how the herbs are cultivated using hydroponics (a new technology that raises herbs using water and fish in a closed loop system) and even provides diners with tips on how to ensure the pasta is cooked while the yolk remains molten: insulate the egg, regulate the pasta’s thickness, and never let the water temperature drop.

While the raviolo looks impressive, as soon as you cut through the pasta, the yolk is so runny it simply gushes out and mixes into the other liquids. Which could be okay, but there’s perhaps too many elements and flavours that it just didn’t tie together. Sadly, the mild truffle really didn’t stand out. If anything, aside from the egg, a sweet herby flavour was most pronounced.

I enjoyed the boozy palette cleanser, a tonic and cucumber granita with unfiltered Dillion’s gin poured table side. It’s definitely not your typical sweet granita and definitely more fun.


You can’t create a Canadian seafood dinner without cod – in fact, Taylor tells us in Newfoundland fishing means catching cod – everything else is known by name (such as going trouting). In line with his sustainable beliefs, the meal featured the limited line-caught Fogo Island cod.


The fish is sous vide with morel butter, sautéed morels, sprouted legume, and a maple vinaigrette. A lovely aromatic dashi (a concoction of bull kelp, morels, and wild onion tips) is then poured on top. While it looks like there’s a lot happening on the dish, the elements are rather mellow so the cod remains the predominant flavour with a hint of earthiness. Overall, the fish was cooked beautifully, and was a tasty dish, but a touch more seasoning will help.

Dinner ends with a lovely Ontario lamb wellington wrapped in the traditional crepe, chicken liver duxelle (heavy on the liver and light on mushrooms), and a thin layer of Swiss chard. The lamb saddle is a flavourful but tougher cut, so the Chef ensures it’s tender by sous viding it first. It was absolutely delicious and even more commendable by featuring pasture raised lamb.


Child-like gasps and giddy laughter erupts as a behemoth plate of buttermilk panna cotta is set down - we’re all astounded by the sheer size of the dessert, yet plates are cleaned amongst our table. The panna cotta is creamy and rich, but lightened with compressed candied rhubarb and dollops of rhubarb gelatin. It certainly provided the relaxing and soothing exit Chef Taylor intended.


When I first heard about the Chase’s R&D dinner, I was excited to visit the restaurant to experience the luxurious seafood creations. Yet, what surprised me the most (and has me returning) is learning the Chase cares about using ethical and sustainable ingredients. In fact, dishes aren’t about fancy exotic inputs, but rather supporting local whenever possible. It’s a restaurant that’s proud to feature garnishes from ingredients that may otherwise be thrown away… take that corporate accounts.

Overall mark - 8 out of 10
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How To Find Them
 Location: Toronto, Canada
 Address: 10 Temperance Street (penthouse)

Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System

  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!


Is That It? I Want More!

Other Gastro World posts similar to this:


The Chase Fish & Oyster Menu, Reviews, Photos, Location and Info - Zomato

Amano Pasta (Toronto)


Amano consists of a pasta bar, café, and market. Within their small footprint in Union Station (in the concourse area close to York street) there’s a bit of everything: the “market” is really a shelf with cans and jars for sale; the café, a coffee bar, includes some takeaway items at the front; and the most sizeable portion of the establishment, the pasta bar, a sit-down dining area at the back of the restaurant.


While the menu isn’t overly long, there are enough tasty sounding options that makes deciding difficult. Their starters are relatively simple Italian staples. The arancini ($9; actually arrives with three) were decent, the best part was the molten smoked cheese centre. Yet, I found the risotto and in need of salt, so that the most prominent flavour doesn’t end up being the honey on the plate.


Nonna’s salad ($7) is a very lightly dressed pile of spring mix with cucumbers. A better salad option is the stuffed squash ($11), which also arrives with greens but also has an entire roasted squash with stracciatella, which makes it soft and savoury. Unlike the other starters, the squash doesn’t lack flavour thanks to the miso brown butter dressing, bread crumbs, and pomegranate sprinkled around.


Amano’s menu, not surprisingly, goes back to Chef Michael Angeloni’s Italian roots while blending in Canadian new world flavours. You’ll find this blend the most in the “not your nonna’s” options. The addition of the crispy shallots really makes the little ears ($19) dish pop, giving the pasta extra crunch and a zip of interest. Of course, the orecchiette is cooked perfectly and tossed with bite-sized roasted broccoli florets and plenty of cheese (white cheddar, aged gouda, and pecorino). It was a delicious main.


While you can’t taste the Dungeness crab or pancetta in the black trumpets ($22), the flower like campanelle pasta has a chewy al dante doneness and is vividly black from cuttlefish ink. Personally, I’d like the dish to have stronger seafood flavours, but realize it’s not everyone’s preference. In fact, with the healthy sprinkling of chives and mustard seeds, the dish has a surprisingly light taste.


For a more traditional option, Amano’s rigatoni is cheekily called fat tubes ($18). The beef Bolognese with parmesan is simple and not earth shattering, but hits the spot if you want a traditional hearty tomato-based pasta.


In terms of drinks, the Sophia Loren ($13) goes down way too easy thanks to the cassis (blackcurrant liqueur) and red wine, which covers the Pike Creek whiskey. It’s like grown-up sangria and works great as an after-meal cocktail.


Personally, I’d just go with another cocktail, in lieu of dessert. The leaning puff tower ($9) is really two profiteroles stacked on top of each other … that don’t even lean. They’re at least tasty cream puffs, stuffed to the brim with chocolate cream. It’s a dessert for chocolate lovers, with disks of it topping the cream puffs. It’s much better than the sweet cream ($7) or panna cotta, which tastes like Greek yoghurt - with the almond butter crumble and raspberry pieces, it’s like eating a parfait. Not terrible, but more breakfast than dessert.


I can overlook the disappointing dessert, it means more calories for delicious fresh made pasta.

Overall mark - 7.5 out of 10


How To Find Them
 Location: Toronto, Canada
 Address: 65 Front Street West

Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System

  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!


Is That It? I Want More!

Other Gastro World posts similar to this:



Amano Pasta Menu, Reviews, Photos, Location and Info - Zomato