Stepping off the 2 train and into Harlem is like entering another world.  Even though the years have brought new developments in the space it feels like a place with a strong historical past. The faces of people from all different generations look like they have a unique story to tell.  You hear the sounds of cars, from loud beeps to beats and are surrounded by shop after shop named after the famous borough that all line the streets.  Strutting and laughing, smiling and singing, Harlem has a certain ‘swagger’ that makes this ‘motown’ part of Manhattan, very unique.

In the heart of Harlem lies Red Rooster, Celebrity Chef Marcus Samuelsson’s newest restaurant, a soul-full place that lights up the street with an old school groove and culinary chic.

The Vibe:

The genius of Top Chef Masters Winner, Marcus Samuelsson and his team, created a vibe in Red Rooster that echo’s the days of the Harlem Renaissance.   Recently opened, the style, the modernity, the culture of the place paying homage to its roots and the home-like feel, allowed me to get a taste of  why Marcus Samuelsson’s completely booked spot, was absolutely filled.  This is a place for all; first dates, family gatherings, hanging with the boys and catching up with the girls.

The winning dish from Top Chef Masters won the hearts of the judges because Marcus Samuelsson cooked from his heart and told his own personal story.  With a Bohemian vibe, the literature, music, food and art in Red Rooster tells its own story; A story of a city that in its height was booming with celebrating African-American cultural expressions, its people and the era within it. 

A visual throw-back to the old school, an oak pantry-like shelf lines the wall with found objects such as wooden frames, iron skillets, books, vinyl records (“A-men” to that!), and oil candle holders that you could perhaps come across in a 1940′s home and kitchen.  A cultural experience that is both traditional and contemporary, the art also reflected the vibrant colours, textures and people of the times.

A completely modern open-concept space, the floors were filled with dark solid wood tables that provided a communal feel, the kitchen was a part of the scene and the walls were lined with tan banquette’s style booths, meant to sit back, relax and just chill.  The sounds of live gospel singers with their jazzy songs, was a heart warming experience that added the right touch to the ambiance of my Sunday morning brunch. 

A gorgeous contemporary element, was the large black board that framed the entire kitchen and the back of the restaurant that had chalk-board like drawings of  deconstructed meats, recipes and lists of ingredients that provided a creative and modern locavore-esk touch.

The Food:

Southern-mod is a way I would describe the fan fare at Red Rooster. Executive Chef Andrea Bergquist, uses traditional ingredients such as cornbread and grits from the old world of the South and applies it to nose-to-tail or beak-to-tail, locavore style philosophies.  It is simple in concept but not in execution as it takes comfort food, reinvents it with modern ingredients and presents it in an unusual but avant-garde way.

Right from the beginning, the thing I noticed about all the food in Red Rooster, was the amazingly strong aroma.  The aroma just mesmerized me as it lifted off the plate and danced around my sense of smell.  An attribute to high quality, fresh herbs and seasonings, it was so strong and luscious.  It not only invited me out it to eat, it seduced me to come in.

To start off the meal was cornbread! The perfect start to a Southern meal, made from buttermilk, it was firm and not too dry.  It had the right texture and was modernly paired with an amazing mixture of butter covered with fresh and sticky honey.  The butter had the had the sweetest aroma ever coming from the fresh honey.  That’s right I said honey and a tart slow roasted tomato jam!

Served in a black iron skillet placed on a wooden board, the Wood Oven Baked Egg, with seasoned bread baked inside the egg, was the first time I had seen the usually comforting egg-o-toast presented in this unique way.  I could taste the aroma coming from the bread. Baked with fresh herbs, garlic and sprinkled with pecorino, the bread was actually so flavourfully superior, it provided balance to the simple eggs. 

If you are a side dish at Red Rooster you are living out your side-dish dreams.  A far cry from regular sides, they were given such care and the Southern-mod nod, even the bacon was dripping in pure maple syrup.

The ’Mac and Greens,’ a combination of pasta and southern greens was a unique collaboration of ingredients, not overdone with butter or cream, but brought together so you could taste all the ingredients – the smooth greens blended nicely through the curves of the pasta and the texture of cheese. 

The ‘Wurst and Onions,’ had a very rich flavour.  The onions were perfectly sautéed till smooth and sweet and the sausage was smokey, had a hint of spice and texturally stood strong against the onion, its silky companion that had its arms wrapped around it.

Peeking at me, with flecks of bright colour from the green mint and thinly sliced purple cabbage, I couldn’t help but try the basket of golden fries because my sense of smell led me to the aromatic truffle oil that dressed them.  A heavenly treat, it was hard not to walk away from them. With their crisp texture, hints of saltines from the coarse salt and parmesan cheese, the savoury essence of the truffle oil and the freshness of the purple and green.

These side dishes were so aromatic, sultry, fresh and rich, instead of being thought of as a supporting role they could have played the main part in the show.  And really, why shouldn’t side dishes be equally as good if not better than the main?  They are all parts of the entire culinary experience making it one whole.

The Service:

It was definitely busy and there was a lot going on, but that didn’t stop the wait staff to greet you with a smile and ensure you feel at home. Very knowledgable about the cuisine, they were open, kind and friendly and brought you everything your heart would need.

So…

The experience at Red Rooster was a sensorially rich experience, in that no detail was spared.

From seeing the art, the design of the space and the plating presentation and style; hearing the live music, the chatter in the kitchen and hustle inside; smelling the delectable aromas, experiencing the textures of the food and of course tasting their Southern-mod - left me feeling satiated. 

Red Rooster gave me a feeling of warmth that paid tribute to memories of old Harlem and new but above all, was definitely worth the trek to.  A hipster spot by the definitions of today, I could imagine it being an ‘it’ spot to go to even back in the day.

Red Rooster Harlem: 310 Lenox Avenue between 125th and 126th. New York. (212) 792.9001. http://redroosterharlem.com/

The thing that excites me about New York restaurants is the transformative experience.  They literally transform the space with architecture, art and ambiance, all catering to the theme of the cuisine and it results in a dining experience that is on a whole other level.

In the midst of New York’s Soho neighbourhood, filled with grandiose architecture, stoned paths, galleries and flashy boutiques, lies a magical, green and earthy hideaway, Butter Restaurant. 

With unforgettable service and cuisine, by the Food Network USA’s Celebrity Chef, Alex Guarnaschelli and incredible design by Steve Lewis who actually won the award for ‘Best New Restaurant Design’ for his work on Butter from Timeout Magazine, I left Butter Restaurant dying to spread the word and share my extra-ordinary culinary experiences, exactly one year ago.

I was honoured to come back to the place that had planted the ‘seed of inspiration’ for my culinary blog and pay tribute to where it all started.

The Vibe:

Picture a lush, green forest kissed with summer rain, the vibe of Butter Restaurant is calm, serene and absolutely beautiful.  This gorgeous cave-like getaway, surrounded by wood, feels like you have been transported into an elegant and ecofriendly environment that is immersed in all things natural.

The Food:

With the Food Network’s Celebrity Chef Alex Guarnaschelli, as the Executive Chef of Butter Restaurant, you know you are getting high quality food that is always local and always in season.

To start off, was butter.

Once you have had flavoured butter you can never go back.  Not to be underestimated, the right combination of ingredients adds a refined touch to an already simple pleasure.  I experience pure joy whenever I see flavoured butter as part of any meal as it tells me that the chef has put extra care and love into all the fine details and my culinary experience has been made to sit back, relax, savour and enjoy.

The butter at Butter was phenomenal.  Living up to its name, it was a gorgeous spread of richness, comfort and layers upon layers of flavour.  Building on the theme of nature, it arrived on something that reminded me of a lily pad made of a dark wood.  It was seasoned with coarse salt, was filled with not one, not two but a variety of fresh green herbs such as parsley, chives, tarragon and garlic that combined together created an intensely rich, smooth and fragrant flavour – all that was missing from my lily pad of butter was a lotus flower on top.

After I spent a sinful amount of time savouring the butter that was accompanied with warm biscuits and bread; I headed straight to the entrée as I was curious to feast on what local New York produce, had to offer.  

Food for Butter Restaurant is sourced from places like the Hudson Valley, Upstate New York and Long Island, and the farmer’s market at Union Square.

For my protein pick, I opted for pork. The Heritage Pork Porterhouse, with Kabocha Squash Puree and Crispy Brussel Sprouts paid a huge tribute to local produce in such a way that left me in awe.  Not much for outdoor adventure, if I ever were to do a daredevil stunt, this would be the mountain of pork I happily would happily risk my life to climb. 

This horn-of-plenty, was a warm coloured cornucopia of meat and veggies that was simply divine.  The pork was soft, moist and had the perfect amount of saltiness that complimented the jus that was slightly sweet and syrupy.  Eaten alone, each part-of-the-pairing had its own character that played a role in the meal’s story.  However, the meat in combination with the crunch from the flash fried sprouts on top and the softness of the steamed sprouts on the bottom, the sweetness of the comfort-filled squash and a run through the jus that was dripping over the meat like rain, made for the most intense bite of exceptional harvest and fall flavours.

A glutton for punishment, I also opted to have the Crispy Duck Fat Potatoes with Sea Salt and Black Pepper. 

These were actually potato ‘curls’ that had some potato skin and some potato filling.  Salty, crunchy and smooth, these potatoes had a meaty flavour from the duck fat and are what I would describe to be the more modern and glamorous cousin of a traditional salty pork rind.

For dessert, I had Raspberry Beignets with Vanilla dipping sauce.

The beignets were adorable with a cute centre of raspberry puree.  Absolutely heavenly, the delectable vanilla sauce that had dots of black from the vanilla bean, paired with the freshly made donuts with warm raspberry inside was so good, it made me want to curl over and fall asleep, hugging the beignet, as I dreamt about soft donuts for the rest of the night.

The Service:

The service was great and the knowledge about the food was well appreciated.  What was a magical moment for me, was when I had the opportunity to meet Chef Alex Guarnaschelli.  I approached her as I was leaving the restaurant, having heard from her staff how kind and down to earth she was.  It is easy to get caught up in the celebrity chef industry where with culinary authority comes power and fame, but I have to say, having seen Chef Alex Guarnaschelli as a strong judge and Chef with her own show on the Food Network, she is one of the kindest power houses I have met.  I introduced myself as a Torontonian who sought out her restaurant as I admired her work and her cuisine and I was so pleased to see her put her hand on her heart, as she graciously accepted my compliments.

She was so warm and lovely to me, I will never forget it. 

It was a magical moment that I was honoured with and I left Butter Restaurant that night, with a smile on my face, bursting with inspiration to share my culinary joy and from that day, this blog was born.

So, if you are looking for an incredible culinary experience that allows you to escape Gotham City, Butter Restaurant brings you into a forest like oasis, filled with delicious food, gorgeous ambiance and warm-hearted service.

Inspired by the tree’s in Butter Restaurant, I picked up this lovely little pocket journal by artist Marcel Odenbach, from the Museum of Modern Art in New York City, especially to write for this post.

Butter Restaurant: 415 Lafayette St # A, New York.(212) 253-2828. http://www.butterrestaurant.com/

Throughout my various levels of academic education I have conducted very serious, comparative studies using both qualitative research and quantitive statistical analysis and have applied only ‘best practice’ skills and techniques.  This particular experiment which I can honestly say was the one I took the most seriously, spared no shortcomings. It could even be reviewed by an ethics committee. 

Allow me to present my findings to you.

Crumbs Bake Shop is like the mecca, heaven and cupcake state of enlightenment where you take one bite and you are almost levitating.  ‘Made purely by hand and baked with love,’ the Crumbs cupcake motto, stands tried, tested and true to its taste, texture and presentation, it is simply one of a kind.

The presentation is just outstanding. When you walk into the bakery you are inundated with bright, colourful, creative and contemporary cupcake creations you’ll find yourself standing back in awe, things might look a little hazy and if you feel faint not to worry, what you are experiencing is cupcake euphoria. 

I had to take a moment and simply observe all the flavours before I made my very educated hypothesis…and in the end I couldn’t decide on just one. Being a soldier for the cause, I bought about a half-dozen making sure I left only what I could not take with me behind.

These cupcakes are so good, they’ve been endorsed by Oprah, Tony Hawk and various other celebrities and when I was there I even saw one that was made for the TV show, the View.

For me, the cake itself  brings to life the experience of utter joy and satisfaction - a multi layered tasting - it is moist, rich, full of essence and flavour, it is incredible.  Even during a blind taste test, the cake stands out amongst others (the vanilla cake is my favourite).  It is utterly delectable, is perfectly moist, and has a nice crumbly consistency. 

The icing tops it all off with just the right amount of sweet buttercream that actually encapsulates all of the unique flavours, it makes for a harmonious and long-lasting marriage.

It is simply divine.

The things that are unique about Crumbs cupcakes are the signature size (which are quite large), the presentation and flavours. With flavours such as chocolate pecan pie, cookie dough, cookies and cream, devils food cake, pumpkin, cappuccino and smores, their creativity takes them on another level. Yes, they are bigger than the usual cupcake size, but my theory is that the epic size comes hand in hand with the epic experience. In addition to that, they are bursting with character, each one is uniquely stylized - perfect for your mood, event, holiday or night, you feel like your having a cupcake experience that is especially designed just for you.

I thoroughly enjoyed the Half and Half which – as a true egalitarian – has both vanilla cake (the very Best vanilla cake I had in all my NYC cupcake encounters) and chocolate icing that actually brings out the flavour of the vanilla, as well as a twist of chocolate cake with vanilla icing, with real whipped cream inside.

The Devil’s Food was sinfully delicious…it was an explosion of chocolatey goodness that captivated my gaze and seductively allured me to devour it.

The Chocolate Brownie combined two of my favourite loves both cake and brownie, it actually brought me in touch with my sixth and most favourite…chocolate sense.

Each week Crumbs creates a new featured cupcake and I have to admit, my time at Crumbs ended with an intense love affair with their newest edition, the Dulce de Leche.  This cupcake was perfectly moist and had a nice balance of savoury and sweet. It paid an excellent tribute to its Italian predecessor.

Although I would consider a trip to NYC just for a Crumbs experience, I need not worry because they actually deliver them and have locations in other cities!  The Crumbs I visited was located at: 775 Columbus Avenue.

Second in line on my cupcake road to heaven, was miniature stuffed cupcakes, “Baked by Melissa.”

These darling, bite sized cupcakes are the first I’ve seen of their kind with their teeny tiny size, extremely bold flavours and ‘stuffed’ interior. 

These are simply, the cutest little cupcakes I have ever seen.

I luckily happened upon these cupcakes in my travels and was so impressed by how moist they are and how they literally burst with intense flavour in your mouth – even though they are smaller than a Canadian loonie! 

Not to be underestimated in size or strength, these fierce ‘Goliath taking’ cupcakes are gourmet, chic, delicious and utterly adorable. When compared to other small cupcakes in the city, these miniature dreams are paving a path for a bite size revolution!

In the mini cupcake world, ‘Miniature stuffed cupcakes by Melissa,’ definitely take the cake.  It is off the beaten track and it is a tad hard to find but trust me, it is worth it. This hidden gem is located at: 529 Broadway (between Spring St & Prince St).

Next in line is Magnolia’s Bakery!  This famous ‘Sex and the City’ stop, known for its cupcakes and other delectable treats has a the vibe of a cute 1940′s kitchen with its mint green walls, cream tiling and house like window sills, makes you feel like you’re sitting in your grandmother’s kitchen. 

One word to describe the feel of the place is comfort.  With a homestyle look and feel, your eyes and heart will warm up to a place that feels like it’s from another era.  The open concept kitchen was a nice touch and I felt I too could grab a cupcake and join in on the icing and conversation around the table.   

They have many other treats available like brownies, cookies, cakes, tarts and pies…much like a glorified farmers market bakery. 

The cupcakes themselves, were pretty and sweet to look at. 

I ordered the ‘classic’ vanilla cupcake with chocolate icing and hate to say it, but the cake was dry and was lacking in flavour.  What I did enjoy about the cupcake was the icing.  The icing had the perfect amount of sugar and even though it is made from rich buttercream, it has a nice, light consistency that I quite enjoyed – I actually could have licked it in an ice cream cone style fashion. 

I think it is a worthwhile experience to visit Magnolia’s but in terms of a cup “cake” specialty, it falls short.  A simple and classic item done right can far exceed any expectations and I was dissapointed as I usually associate ‘homestyle’ with good quality and rich flavours. 

Perhaps there is something to be said to focus in on a signature item and do that exceptionally well?  The Magnolia I visited was located at: 1240 Avenue of the Americas.

Diverse street food is a signature style of New York City but this ‘cupcake mobile,’   stopped me in my tracks when I came across it.

Almost comical in its look and mobility, I was impressed with the ‘cupcake commitment’ it was making and I do applaud the effort.  Delivered from a local grocery store, Astoria, the cupcakes did have a range of flavours and a variety of sizes.

 I tried the small chocolate cupcake and although it was cute, it made me feel like it was a ”shot-o-cupcake” you would get at a bar.  It definitely had an echo of cupcake flavour and I supposed if you are walking down the streets of Manhattan with a cupcake craving emergency it could possibly do the job…but I tried to swallow it as quickly as I could!

If you do happen to want to go on a ‘cupcake crawl’ or have an emergency need for a cupcake this cupcake cart was located at: 53rd and Avenue of the Americas.

To sum up this experiment, although I probably added a few inches to my waist line, was definitely worthwhile and I would be happy to replicate my scientific cupcake research again and again…to reconfirm my findings of course.

For all you cupcake addicts and for those recently converted, please enjoy!

 Picture its Thanksgiving weekend, you are going to a family gathering at Mamma Crawford’s house, and you’re really looking forward to unwinding, eating some soul food and seeing your loved one’s after a long time…

My memories of the magical evening I spent at Ruby Watchco Restaurant are…like flipping through pages of an old Family Album you cherish and adore, for your experience at Celebrity Chef Lynn Crawford’s Restaurant, Ruby Watchco reminds you that…there is no place like home. 

Page 1.

 Like a shinning ancient treasure found in the depths of the sea, acclaimed designer Cherie Stinson, discovered this antique sign from the 1940′s in a local vintage store.  Originally home to a watch company in Mumbai, India and built with tiny mosaic style mirrors that echo the Moghul Empire, this sign served as the inspiration of the restaurant name and bright idea that was planted for the place to come. 

Page 2.

The Vibe:

The vibe at Ruby Watchco Restaurant, is one where you feel you have been personally invited to enjoy Lynn Crawford’s love of cooking, community and local Canadian cuisine.  When you first walk in, you are greeted with a warm welcome, are seated close to others who have also been invited to the party and to top it off, you have a fabulous view of the kitchen. 

My best memories of holiday gatherings are often surrounded around a kitchen.  I love going over to my cousin’s house, grabbing a bar stool and sitting right inside the kitchen, so I can watch the main course being prepared, catch up on the latest, sample a variety of cheeses, breads and homemade dips all the while drinking a nice, smooth glass of rich red wine.

Page 3.

One of the special and most exciting aspects of your experience at Ruby Watchco is the mystery menu.  There is no menu created prior to the day of your arrival.  You can find out what you are having on the day of either, by checking their website or by calling in.  It is completely original, based on the inspiration and local ingredients available on the day.

A brilliant idea for us foodies who are always looking for something unique, it was so nice to see this historical resto tradition be brought alive and whose culinary inspiration better to trust then the culinary goddess, Lynn Crawford.

This experience evoked a memory of an old Anthropology professor of mine, Dr. Douglass Drozdow-St.Christian.  It was the very last course of my undergrad, a one-on-one, readings course on food, culture and narrative.  Each week, we would sit in his office and we’d discuss the stories I read on the significance of food in diverse cultures.  A free spirit and huge supporter of sustainable development, he only ate vegetables that were in season and were delivered to him by his local farmer.  He would have no idea what he would be getting in the mystery box but always loved the challenge.  For my final exam, I made him chicken curry with fresh naan. 

It was one of the best courses of my undergraduate career. 

Page 4.

The Food: 

Creating an atmosphere of warmth, casual comfort and a place that just glows inside, you are invited to experience a modern interpretation of what is known as “family style” in the culinary world.

A labour of love, the food at Ruby Watchco is rich in flavours, colours and textures and it sings a song to you that is full of soul.  The ingredients have been freshly sourced from all over Canadian soil and my heart smiled as the warm family style dishes were continuously brought before me one after the other, throughout the course of the evening…I secretly wanted to bring a pillow and sleeping bag to spend the night.

Page 5.

This Baby Beet and Warner Farm’s Plum Salad with Sleger’s Greens, Niagara Gold and Lemon Thyme Vinaigrette felt like I was actually running through a field of greens with the sun shinning over me while drops of fresh lemony raindrops glistening across the tips of each blade of grass and landed right into my mouth.  The plums were juicy, were slightly sweet and brought a soft contrasting texture to the crunchy croutons and firm beets.   The highlight of this salad for me was the beautiful cheese.  A cheddar from Niagara, it came from a younger and smaller than average cow that resulted in producing a sweeter milk and an incredibly delicious cheese.  The flavour just pops and because the texture is slightly firm, you actually want to hold onto to it in your mouth to absorb its fine quality before you have to let it go.  I almost felt some separation anxiety when I was down to the last piece…

These buttermilk biscuits were served with – brace yourself - freshly churned butter!  First of all, the biscuits were so soft and fluffy and at the same time equally rich and moist, I had to stop and have a moment of silence.  When my gluttonous self was about to order another round, I was warned by the manager that I shouldn’t because of all the food that was to come ahead.  These biscuits are so good, apparently people make the mistake of ordering more all the time and end up getting too full to eat anything else.  I accepted this wise warning and held out, even though I really wanted a big gigantic one that I could just hug and keep close to my heart. 

Secondly, the last memory I had of freshly churned butter was from a school trip I took in grade 7 to the historical, Pioneer Village!  Many a year ago, we made pumpkin bread in their ancient kitchen and we all got a chance to churn butter…just like the pioneers did. 

What a lovely treat that made me smile and a tradition brought back all the way from the 1800′s!

Page 6.

Next was the Flank Steak with Smoked Oysters, Rockefeller Butter and Horseradish Smashed Potatoes, Summer Squash and Beans, Heirloom Tomato and Cucumber Salad with Basil Dressing. 

There has been an unapologetic theme in Ruby Watchco’s cuisine, that of utter rich and creamy goodness.  If there ever were to be an invention of a steak flavoured butter, this Flank Steak would be the muse.  This gorgeous steak just melted in my mouth.  It was thinly sliced, was cooked to the perfect medium consistency – like an ideal mattress, the pink in the middle bounced back when you poked it with a knife and it was adorned in the most pungent jus that continued to hail the steak as it lay beside it in the dish as if it were the almighty Caesar.

The Horseradish Smashed Potatoes and Heirloom Tomato and Cucumber Salad with Basil Dressing were “homestyle” but with a gourmet taste.  The horseradish smashed potatoes were thick and chunky with a subtle horseradish flavour that complimented the steak nicely and the fresh heirloom tomato and cucumber salad was laced with some silky smooth avocado that added depth to the plate.  It reminded me that eating what’s in season makes a huge difference in flavour. This in-season avocado was just brilliant and took this simple salad to a whole other level of salad heaven.

The Summer Squash and Beans was like a bowl of sunshine in a plate.  The earthy fresh flavours of the squash brought a nice balance to the richness of its predecessors and cooked perfectly, the beans had a nice firm crunch.

Page. 7

Fifth Town Dairy’s Cape Vessey’s, Balsamic Black Pepper Strawberries was a sultry plate of seduction, you definitely will want to change into something more comfortable to enjoy it.  Gorgeous ruby-red Ontario strawberries soaked in a mixture of balsamic vinegar and local honey from Ontario were paired with a goat cheese from Prince Edward County and finally, kissed with crushed smokey black peppercorns on top.

The combination of all these flavours together, was so sensual and smooth.

The goat cheese had an intense flavour with a slightly firm texture around the edges, it made a perfect base for the luscious strawberries dripping in sticky honey and balsamic vinegar…the crushed peppercorns on top added an aromatic spice that altogether pushed it right over the edge. 

I wasn’t able to enjoy June’s Carrot and Walnut Cake that was on the menu because of my wretched walnut allergy but I was given a Pavlova and Blueberry dessert instead!  Dressed with the bluest, sweetest blueberries I’ve ever had, the pavlova was crisp and light.  It was exactly what I needed and it ended up being a perfect way to end my glorious meal.

Page. 8

The Service:

I must have done something right that day in God’s eyes, because Lynn Crawford herself brought my dinner over to me!  I was actually thrilled to have even had a chance to get a glimpse of her working in the kitchen and before I knew it, she appeared right there before me, with my fabulous dinner and she was topping off my glass of wine.  I was truly thankful and once I picked my jaw up off the floor, I was able to articulate that.  She was so kind and gracious and clearly is not caught up with the fact that she is one of thee biggest Star Chef’s in Canada, and in – let’s be real now - a primarily male dominated industry.

What an awesome moment and one memory I will never, ever forget.

So…

My unforgettable experience at Ruby Watchco was filled with memories that are so special and sweet.  With the soulful food, homely vibe and the buzz from having the pleasure of enjoying Superstar Chef Lynn Crawford’s cuisine, this is a place you’ll find yourself happily journeying through and coming back again for more. 

Offering such extraordinary culinary comforts and warmth, I can only imagine what it is going to be like during the Fall and Winter season, where all you and I will want to do is escape the cold weather and snuggle up inside the Ruby Watchco abode.

Ruby Watchco: 730 Queen St. East.416.465.0100 http://rubywatchco.ca/

Wine cellars, restaurant mansions, open concepts, fountains and elevated views all boast the grounds of this serene and beautiful estate.

My culinary experience at the Hillebrand Winery began with lunch at the fabulous Hillebrand Winery Restaurant. 

 The Vibe:

The vibe at Hillebrand Winery Restaurant is calming, natural and elegant.

With raw wood, gorgeous vine leaves that endlessly spiral, exposed bare brick and the gigantic wall of a wine rack, made me feel like I died and went to food and wine heaven.

The Food:

Influenced by local ingredients and inspired by the Niagara County land, the cuisine at Hillebrand Winery Restaurant was a true reflection of our gorgeous surroundings; beautiful, simple and elegant. Along with the elegance and class, I was pleasantly surprised to see that the cuisine at Hillebrand Winery Restaurant was filled with unique culinary experiences.

To start off with, our bread came with red wine butter! It had a firm but spreadable consistency and you could taste a hint of red wine in the slightly tart flavour that came through.

I then ordered a delicious deconstructed Romaine Hearts salad.  Paying homage to Caesar, it consisted of a beautifully thin parmesan crisp that sat on top of the romaine hearts, a farm poached egg, a strip of local bacon and underneath it all, lay a bed of warm lentils.  Deconstructing a dish is a fantastically unique culinary experience because you get to experience the chef’s vision of taking the ingredients apart and putting the elements back together in a creative and different way.

Next on my menu was fresh Salmon, with Sweet Pea and Mascarpone Ravioli, Vankempen Bok Choy and Summer Peas.   To begin, I was able to substitute the garden pesto as I am allergic to nuts, a very nice touch that made me want to not only enjoy but savour the dish.  The ravioli was made with fresh pasta and was lusciously filled with a bright green blend of sweet pea’s and rich mascarpone cheese.  It had an immense sweet pea flavour that was so smooth and actually light, I wanted to rest my head against the ravioli and float around in the pool of silky buttery broth it was immersed in. The salmon was perfectly cooked; it flaked as you touched it and had the right amount of pink inside.  The green bok choi and summer peas inside the broth brought a fresh crispness to the dish as well.

Major unique culinary experience number 2 came when I was able to try a dish I saw on the Food Network Show, “The Best Thing I Ever Ate!”  In the episode ‘Filled with Envy,’ Chef Tyler Florence said the best thing he ever ate was, the Salmon Rillette’s from Bouchon Bistro in California and that he actually wished he had invented the dish himself!  A culinary impression was left on my mind from that moment on and when I saw it on the menu I had my own OMG I have to try this moment! I was delighted to be able to try not only it but Tyler Florence’s recommendation.  

The unique thing about this dish is that the butter is left to chill until it forms a rich layer on top and it has a combination of both smoked and raw salmon.  Eaten as a spread on crostini, I found it to be exactly how I imagined…rich, creamy and I actually enjoyed the raw and cooked fish together - something you don’t often see.  It was quite nice and didn’t have an overwhelming raw fish flavour.  It was totally rich, a definite dish you indulge in on vacation and a unique culinary experience.

The Service:

The service was really great, everyone was all smiles and I appreciated the ability to substitute at my leisure.

Onto the Wine…

There are many wine tours Hillebrand has to offer, some with cheese and even chocolate.  I went for a tour of the winery that was seriously affordable (under $20.00) for 45 minutes that included a glass of red, white and ice wine.

Grape vines can be imported from anywhere around the world and be grown within a vineyard. 

 At Hillebrand Winery, the gorgeous vineyard that sits directly behind the grounds hosts a variety of Canadian Riesling, Cabernet Franc and Chardonnay.

 Our time was spent around the Chardonnay vines and we were told the way they are taken off the vines is by machine. The machine goes in between the aisles, blows air onto the grapes and they are caught in baskets on the ground. The grapes for the ice wines however, are hand-picked while frozen.  There is actually only one drop of nectar in each grape that goes into the wine!  This shed some serious light on the high value of ice wine and the labour of love that goes into it.

5 Basic Rules for Tasting Wine…

 1. Never judge a wine on your first sip. This is because your palate has to be cleansed before you can properly taste the wine. 

2. Begin by swishing the wine around in your glass. This allows the wine to release its aromas.  Tilt your glass and look at the colour.  Check for colour that is off colour and cloudy, and look for unwanted particles in the wine. 

3. Smell the wine.  Put your nose over the glass and take a deep sniff.  Take in the aromas. They will be strong or light depending on the grape.  

4. Take a sip and swish it around in your mouth.  This is to cleanse your palate.  

5. Swish it in the glass and take another sip, let it roll around on your tongue and allow some air to enter.  Now you will get the real flavour! 

Simple Tips:

 When you are thinking about whether you want to drink a light, medium or heavy wine, it all depends on the grape.  For red wine, Pinot Noirs and Beaujolais are light (in colour and in richness), Chianti is in the middle – but more on the lighter side, Malbec (Malbec, is my all time favourite.  It has the perfect richness and flavour, it’s not too light or too rich, it is just right. You have to try it – especially from Argentina, I would even consider it to be a great name for your child…) and Merlot are medium, and Shiraz and Cabernet Sauvignon are on the full-bodied heavier side (i.e. excellent to have with a steak).

For white wine, Riesling and Gewürztraminer (Gewürztraminer is my all time favourite, it is so delightfully sweet and light you simply have to try it) are light whites, Sauvignon Blanc and Pinot Grigio are medium and Chardonnay is a medium to heavy wine.

Sweetness in white wine is measured in numbers ranging from a very-dry 4, to medium-dry 12, up to 45 is medium-sweet and 45 and up is out of control sweet goodness.

Wine needs to breathe. If you are at home, invest in a decanter and let your wine sit in it for a while before you drink it.  If I’m out, I even try to let the wine sit in my glass.  The longer it breathes the smoother it will be – and please remember, room temperature brings out the absolute best in any medium to full bodied red wine. I’m not a fan of keeping red wine for more than a day…it just doesn’t taste or feel right. 

Trust your gut, if it smells off…think wet cardboard or sour milk, looks or tastes off…it should not taste like balsamic, then it is off. It’s all about how you feel.

What I think about when choosing a wine is…region – do I feel like something spicy from Chile or light from France? Colour, flavour, richness, sweetness…what I am eating it with – heavier wines with heavier foods of course…I think about what the weather is like outside – full-bodied wines go better in the colder seasons while crisp lighter wines are better in the summer and even…what mood I’m in.

Just ask yourself what do I like? Light, heavy, sweet, dry, rich, spicy, dark? The more you experiment, the more you will get to know wine and most importantly which one’s you love. 

What a wonderful journey that lies ahead of you!

OMG you have to try this!

After trying all three wines, I fell in love and utter adoration with their signature, Trius Ice Wine, on my wine tour.  

This nectar of the Gods is definitely my OMG you have to try this!  It is syrupy and sweet, it has flavours of lychee fruit and the sweetest grapes you could ever imagine. Dionysus himself must have had something to do with this, it is that good.     

The wine cellars down below at Hillebrand Winery are not only an educational experience but a sight to see.

This stunning room is where they host events and additional wine tours like wine and cheese and wine and chocolate. 

There are over 125,000 bottles of sparkling wine here!

Covered in bottle caps, they are actually stored with the cap on, then taken over to a liquid nitrogen tank where the caps are removed, tops are frozen and corks are inserted in a matter of seconds!

 Low and behold…the liquid nitrogen tank!

Their red wine is stored in these barrels for an average of 6 months to 2 years. The lifespan of each barrel is 5 years maximum. 

The white wine is stored in these futuristic looking eggs, imported from Europe.

So…

What a fabulous day! The wine tour was fascinating and my overall experience at Hillebrand Winery and Hillebrand Winery Restaurant is definitely one I would recommend if you are looking for exceptional cuisine, gorgeous surroundings, to expand your wine knowledge, to simply escape and to indulge in what Niagara-On-The-Lake has to offer.

Hillebrand Winery: 1249 Niagara Stone Road, Niagara-on-the-Lake.(800) 582-8412.  http://www.hillebrand.com/  

The Vibe:

Easy to underestimate, with its food vendor exterior and ‘eat at the bar approach,’ this one stop-shop exterior is actually hiding the culinary gem it has to offer.   Their ‘Enjoy Life Every Day’ motto is definitely seen in their love of fresh, high quality ingredients, made-to-order options and a laid back attitude that exudes their pleasure principle approach.

The Food:

Although simple in its philosophy and exterior, La Sandwicherie does not compromise on the best high quality gourmet ingredients that all speak volumes to one word…fresh!  You can see their French roots with ingredient options like camemberet, saucisson sec and a classic french vinaigrette, and also in their exceptional pastry that I was lucky enough to experience again, and again, and again.

Miami Beaches best kept secret, La Sandwicherie can make all of your sandwich dreams come true with an extensive menu and list of options that can be customized and made-to-order to suit all of your sandwich and salad desires.

The croissant sandwiches are utterly divine.

Like a gift from a Parisian God, this sandwich alludes something none other than a heavenly experience.  The flaky pastry baked half a block away at the perfectly named, ‘Le Chic French Bakery,’ has a golden crust and billowy feel like a soft fluffy pillow in a queen sized bed that you just want to roll around in.  If I were to have that option, the croissant would be the bed of my dreams and I would happily spend all my time inside, nestling through the soft silky sheets.

I had my custom sandwich include provolone cheese, lettuce, tomato and black olives as I didn’t want to go crazy and take away from the gorgeous croissant my ingredients were rested in.  I was introduced to the vinaigrette made from fresh olive oil, red wine vinegar, salt pepper and French Dijon mustard, which is a La Sandwicherie specialty, that when added right in the end, perfectly dressed my meal with a French accent aigu.

On an anthropological quest, I finished my sandwich with a hedonistic trip to ‘Le Chic French Bakery,’ to find the origins of the exceptional croissant I had and to see what else this oracle had to offer.  I was greeted with a smile and left with pastries that delighted my heart and soul, and made my South Beach palate even more happier than I was before.

Service:

The service is wonderful. With a great vibe, great smile and great ‘anything goes’ offer to please, I completely understand how this over a decade old business has survived and flourished.

So:

Next time you are in South Beach, La Sandwicherie is a definite must try.  You will definitely start to ‘Enjoy Life Every Day’ while you are there and dream about your experience when you return.  With amazing ingredients, amazing pastry and amazing made-to-order options you will definitely be in good hands.

All that’s missing, is the amazing company like I had to join you!

La Sandwicherie: 229 14th Street, Miami Beach.305.532.8934. http://www.lasandwicherie.com/index.html

A huge proponent in the locavore movement that celebrates eating what is - home grown, Union Restaurant  provides a chic experience of the Farm to Chef to Table philosophy that has swept Toronto and the culinary world by storm.  The name ‘Union’ – is equally fitting for the ‘local-wars’ that are calling to fight for the rights of local farmers and sustainable development.

The Vibe:

Complete with a contemporary farm mural, bare brick walls with streamlined lighting and black wooden tables - I just love, Union Restaurant provides a modern appreciation of local cuisine.  Union creates an intimate experience and has an elegant atmosphere in the midst of the trendy Ossington neighbourhood.

The Food:

The food at Union is not masked behind heavy sauces or spices, it stay’s true to the main ingredients in their original way.  It simply shows a sincere respect for the main ingredient and provides a focus to the plate. 

Union shows a real interpretation for the main ingredient – in the ‘realest’ of ways.

 The Atlantic Haddock Cakes with seaslaw and saffron aioli was one of the Drakonian style – best ‘fish’ cakes I’ve ever had.  When I broke it apart I had to stop and take a moment to look inside, I immediately took notice of not only how fresh it was but was impressed with how much fish there was inside. With huge chunks of haddock and the perfect seasonings in the cake, I found myself holding it in my mouth for a couple of seconds to properly take the ingredient in.  

 More reminiscent of a painter’s pallate than a simple cheese board, I was struck by the cheese plate in its style and form.  

 A great combination of mild and soft - to strong and hard, I happily travelled through my cheesy journey exploring regions in Niagara, Quebec and British Columbia.

 The soup of the day was just exquisite.  A chilled watermelon gazpacho with a spot prawn and fresh chives was earthy, cool, fragrant and had the slightest hint of seafood flavour. 

The main menu consists mainly of genres and little descriptions, that is because what is being served is completely fresh and what is in season.  You have to wait to hear your server describe the contents of the day.

Lucky for me, The Plat du Jour – for the evening was a steak and frites with a side of bok choi and house made mayo.  

Not to be feared, this robust piece of meat was fiercely seasoned and presented with fresh ground pepper and sea salt.  I have to say, for a steak of that size, cooked a little under medium, and included its fatty surroundings – it was simply delicious.  It had a huge – pungent flavour, was absolutely tender and went perfectly with the crispy fries, crunchy bok choi and smooth mayo.

And then came dessert…

For dessert, I had the butter tart with fresh vanilla ice cream – a simple plate that brought me back to my childhood.  This dessert – in the Union like way – was huge, any serious portion controller would run the other way but I on the other hand, was not complaining.  The tart itself was flaky and thick and the butter filling was sweet, rich and had a caramel like feel.  The ice cream slowly melted around the tart, hugging it like a soft sweet blanket. 

It felt like heaven.

 I have a huge confession to make…I’m severly allergic to nuts.  It’s something I’m not proud of but it is something I have to live with.  I can however have a few nuts, through random selection or other scientific phenomena or simply I have been spared by the Gods being able to eat 3 nuts - almonds, pistachio’s and cashews.  I always have to ask if there are nuts in meals, particularly dessert and I usually get a very long answer stricken with details on liability.  I usually have to be deprived because of some nut contact somewhere while I watch in awe as other’s experience a nutty revolution.

During my usual nut Q and A, I was completely shocked to have been told Union was a nut free restaurant.  I never hear that answer, ever.  It was quite liberating.

The Service:

The service at Union was outstanding.  Here’s an example, I half heartedly walked into the restaurant to see if there was a table available, even though I knew there wouldn’t be one as it was a Friday night and Union is usually booked solid.  There has been many a times when I have called, to be told they are completely booked for the night. 

I left the restaurant and headed down the street to find another spot and about 3 minutes later I heard someone running behind me…I turned around to see who it was and it was the host! The host literally ran down the street to tell me, that lucky-enough, there just happened to be someone who called and cancelled right after I left (a rare coincidence as usually people just don’t show up)!

It was so nice to see that he actually cared to run down the street to get me.  That spot would have been filled in no time.

That experience, the friendly, down-to-earth take your time ordering and just relax – wait staff (something you don’t often see in places with zero availability), combined with the absolutely nut free zone – is a clear winner for me.  I’ll definitely be there again and not because it’s one of the busiest places in Toronto.

During my dinner I looked up at the farm mural and smiled, not only because of the farm to table sentiment I was enjoying but because I noticed a horse shoe in the corner. 

It was definitely my lucky day after all. 

 So…

If you’re looking to try local cuisine in the chicest of ways, go to Union Restaurant. It’s cozy, comfortable and intimate and trust me, your palate will be inspired by the local food in a variety of ways. 

 Union Restaurant: 72 Ossington Avenue.416.850.0093.www.union72.ca/

Located in the hip Kensington Market that celebrates vintage from block to block, The Grilled Cheese on 66 Nassau Street, pays tribute to the old-school sandwich in a seriously new-skool kind of way.  Doing Grilled Cheese and Grilled Cheese only is a statement that says, “You know you love it,” no matter how “big” you are.

The Vibe: 

The vibe - much like a grilled cheese, is comforting.  The place has a lodge-like feel, surrounded by natural wood and picnic tables. 

This place features 2 things - grilled cheese and pickles, and they aren’t afraid to show it. 

The chalkboard menu that frames the front wall calls upon the Grilled Cheese - or GC as I like to call it after this experience - to step up and claim its throne. 

There is a fantastic wall of pickles in the back that you just have to stop and take in. 

The Food:

If there’s one way I can describe their Grilled Cheese is gourmet.  Even though the place is simple the ingredients are not.  They are all organic and feature items such as basil pesto, fiore di latte and a balsamic vinaigrette.  This is a far cry from your momma’s version of processed cheese and wonder bread – not that there’s anything wrong with that.

In the age of epic food artistry, The Grilled Cheese stands up for what it is without any extra fuss, plating and design.

Say hello to a serious Grilled Cheese. 

Although I was tempted to go with anything that had cheddar cheese in it, as it was an obviously good choice, I decided to step outside of my cheddar cheese comfort zone and order the ‘Black Jack,’ a blend of jalapeno jack, tomato, spinach and black olive pesto.  Actually what sold me was the jalapeno jack – something you don’t see that often and the black olive pesto, something I’ve never heard of before.  What’s also nice is that there are a variety of breads to choose from, I went with whole grain to switch it up a bit.

I was expecting a burst of intense flavour as the sandwich came out looking really gooey and rich but to my surprise it was savoury yet subtle.  The ingredients blended together almost like a cheese spread that melts in your mouth.  The jalapeno jack was not sharp and spicy and the black olive pesto was not screaming olive flavour.  The capers in the pesto along with the cheese evened out the boldness of the olives allowing it to all sit down and relax in my mouth. In fact, this version of their grilled cheese, challenged my taste buds to redefine the hearty looking sandwich in a soft and subtle way. 

Although it was a bit greasy I understand the need to butter both the sides, that is after all part of what makes a grilled cheese what it is as opposed to any other grilled sandwich or panini. 

The pickles from Strubs Pickles - also subtle provided a fresh, tart crunch. 

The Service:

The place is run by two people, one working the cash and one the grill. Depending on what time you go that could be a lot of work for one person to do, so sit down and take in the neighbourhood, really life’s too short not too.   

So…

If you are a serious Grilled Cheese lover – I’ll stop right here, there’s no questions to ask – just go seek and you shall find.  This place pays homage to and redefines the Grilled Cheese and ultimately is a unique foodie experience in our City.

I know I’ll be there working my way through the menu each GC at at time…

The Grilled Cheese Place: 66 Nassau Street.647.347.7062.

I recently discovered something oh so wrong for you but is, oh so very right. It’s milk chocolate-covered potato chips.

That’s right, I said it…milk chocolate-covered potato chips!

I found them on a quest to put together a hedonistic food basket for my cousin’s birthday – a fellow foodie. I went searching through Pusateri’s for unique one of a kind ‘OMG you have to try this!’ food that you can only allow yourself to eat because it is after all your birthday.

After picking up some crazy smelling blue cheese, Italian olive oil and a 25 year-old balsamic vinegar, we hit the chocolate section and that’s where it was.

Asher’s milk chocolate-covered potato chips!

Not even dark chocolate that you can say is ‘better for you’ in theory, but pure milk chocolate. I was with my other cousin – yes we are a family that eats together – and we took one look at each other and said, “OMG we have to try this!” We meaning my other cousin of course because the gift was for her… But really, we both knew that we were going to make her open the basket in front of us and try the chips right then and there. There was no way she wouldn’t share them with us right? That would be just cruel.

On to the chips. They are sinfully delicious.

The chocolate is so creamy and when you bite into it, you are enamored with the light crunch of a slightly salty chip inside. When you break it apart, if you listen closely you can actually hear the crisp you are about to taste.

Now, these aren’t amateur chips, meaning they aren’t just dipped on one side. They are completely coated. They are decadent, they are rich and they are light at the same time.

As soon as we all tried one, there was a moment of silence. We were all trying to comprehend how these two ingredients that seem a bit comical when you think about it, worked so well together in your palate.

When I told people about this phenomenon, I often heard, “oh ya, it’s just like chocolate-covered pretzels.” No, it actually isn’t. They are not just like chocolate-covered pretzels. Chocolate-covered pretzels are usually covered in dark chocolate, the pretzel is thick and there are chunks of sea salt that come through in your mouth. Sometimes you can taste more of the pretzel then the chocolate and it becomes an after-taste at best. This is so much better and it is something I recommend to people who are into the sweet & savoury combination and for people who aren’t, seriously just try it. You’ll find yourself thinking about it after, even if you are a skeptic at large.

Different from its cousin – the chocolate-covered pretzel, the chocolate-covered potato chip is actually delicate and the two ingredients blend together quite nicely with one not overpowering the other. The chip is closer to a pringle then any other kind and is not smothered in salt. It is however, smothered in chocolate and I highly suggest you experience them before you die. Just a quick warning, they are addictive and probably should not be consumed all in one setting. Eat a couple, then give the bag away, they are meant to be shared and the word about them must be spread, they are that good.

I picked up my first bag at Pusateri’s in Yorkville. Never to be seen again, a heart broken me found them one day at Indigo books. They were in the gift section along with specialty teas and biscuits and yes, chocolate-covered pretzels.

When you find them and I hope you do, don’t go for the pretzels take a risk and go for the chips. Trust me, you won’t regret it.

Think sexy French boudoir meets modern urban industrialism – you have arrived at  Nyood!  When you walk into Nyood Restaurant, the first thing you do is exhale. Perfectly situated in the trendy Queen West neighbourhood amongst the largest art hubs in the City, the atmosphere in Nyood invites you to chill out, relax and rest assured that you are going to have a very good night.   The dim lighting, open space, raw wood and poetry on the walls (yes, I said poetry) is enough to put you in the mood.  The laid back vibe is complete with tunes from the likes of Stevie Wonder, Alicia Keys and Maxwell – a hint of Celebrity Chef, Roger Mooking’s soulful musical style. 

The thing that will seriously catch your eye is the lights. Designed by Commute Homes, the contemporary light installations create the perfect focal points in the space. Visually interesting and uniquely crafted, the ongoing lines in the lighting installations continue to raise your gaze and indulge your sense of sight throughout the night. 

Once a former art gallery, you would think the bare white walls and open space would crave some sort of a canvas, but it actually exists within the food. At Nyood Restaurant, the food itself is a work of art. 

The Food:

I would describe Roger’s culinary style as a true blend.   His food speaks to the Mediterranean, South and East Asia and is accented with a West Indian flare. You can literally taste his own personal journey with flavours reaching all the way back home to his mixed ethnic background to the eclectic City of Toronto, where he resides. The unusually paired flavours from different cultures all blend together, which is exactly what makes his food so unique.   You just can’t put your finger on exactly where it’s from.

Starting off with corn nuts (a nice blast from my childhood past) and kalamata olives spiced with chilli and orange zest, is a nice and lighter alternative to bread.  Paired with the complimentary glass of Santome Prosecco that each diner receives, is a great way to make you feel like a guest in the home of Nyood and start off the meal. 

Both Roger’s restaurants, Nyood and Kultura, have a sharing plate menu with a recommendation of 5-6 plates for 2 people.

I personally love sharing plates.  It takes you back to the essence of food, which is ‘to share.’ The sharing really brings in the element of how food was historically used as a way to join families and communities, confirm relationships, to celebrate events and essentially bring people together.  To sum it up, in many, many cultures, I’m sure in yours as is in mine, for many centuries, families come together to do one thing… eat.

There’s one way I would describe the presentation of the food: chic. 

The gorgeous Spring Salad made with watermelon, goat cheese, avocado and greens with a honey-roasted shallot white wine vinegar and olive oil dressing, was just oh so refreshing.  Who would have thought two stand alone ingredients like the cool, crisp watermelon and the soft, creamy avocado would not compete with each other but rather, be a marriage made in heaven? With Roger Mooking, the secret is in the details, and the goat cheese sprinkled on top provided a nice tart taste that jumped out in your mouth and there was just enough of the flavourful dressing to bring it all together.

I always order the eggplant. I just love it. It’s so unique.

The thinly sliced eggplant with a  panko crust provides a fun texture and crunch. It’s heavy yet light, creating a Rohinton Mistry style fine balance. It has tomatoes that have a smoky flavour, and are lightly cooked off with a kick of chilli. It’s topped with small pieces of buffalo mozzarella (only the best), the thinnest slices of shitake mushrooms and is finished with an aromatic hint of truffle oil (which I just happen to have an ongoing love affair with). The rock salt and freshly ground black pepper on each end of the rustic, wooden serving board is both practical and visually pleasing – a very nice touch.

 The menu offers a variety of flatbreads from tomato, lamb, Mediterranean and mushroom.

 I chose the mushroom flatbread that featured gorgonzola cheese, cremini and king oyster mushrooms and lemon thyme as well, to go with my glass of red wine – Malbec of course (which is my current favourite).  I was right, the mushroom flatbread is not only fabulous on its own; it’s the perfect pairing with my wine. They in fact bring out the highest potential of earthiness and richness in each other. Just like a great relationship!

If you are a novice gorgonzola eater or if you think you might like it but aren’t convinced, this is a great way for you to ease your way in.

Normally blue cheese can be very strong and overpowering to all of your senses which is great if you love it, but in this flatbread it’s actually quite subtle and savoury in a pure umami style.

Take a look at how beautiful it is and dig in; trust me, you’ll be more than alright.

Sometimes flatbreads can be as thick and rich as a doughy Pizza Hut pizza, but here, the bread is so light and airy, it is just enough to provide a nice base for the dish, playing its part in the experience but allowing the toppings to steal the show. Actually, having been on a recent trip to Italy, this is quite similar to what authentic Italian pizza is really like. Very simple, very light, with a few high quality gourmet ingredients and an olive oil or tomato puree base.  That’s it.

In this case, the lemon thyme adds a nice level of acid and brightness to it as well.

My OMG! You have to try this!

Two words: truffle honey. 

The Panko Crusted Chicken made with radicchio, pear and key lime, on some level, made a huge impact on my life.

The first time I had this dish was when I came here for ‘Eats Beats and Tweets’ during Winterlicious. I thought first off, it’s visually striking with the bright pink and purple colours of the radicchio and the green from the lime. It literally pops and immediately grabs your attention and feels like something from an exotic and tropical locale has just landed in your plate. When I tasted it, I thought the dish itself remained in the true style of the menu: sharp, light and crisp with an added element of savoury and sweet.

But this time, I noticed another layer. It was something else; something aromatic, something rich and indulgent, very familiar and yet very new to me at the same time. I had to find out what it was, I just had to.  It turns out, it’s truffle honey. It’s something Roger Mooking put together to elevate the dish.  It not only elevated the dish, it took it to another dimension entirely.

It’s so simple, yet so brilliant. 

You’ll have to try it and let me know!

The seared herb polenta with spicy tomato, truffle and toasted corn is quite refined.  It provides a new appreciation for polenta as the star of the dish instead of an added starch like its usual form.

To start off with, the polenta itself had a very nice crust that provided a solid frame. The herbs inside not only added a freshness to the perfectly cooked, soft and moist polenta, it brought out the flavour of the corn. It was also nice to see some bright green colour peeking inside of the yellow. The spicy tomato, like any great chutney would, added some great heat to the subtle tastes of the polenta itself. The aromatic truffle oil did its thing in bringing it together (as soon as you add truffle oil to something, I don’t care what anybody says, you take it from great to fabulous) and the toasted corn provided a nice crunch that added a different dimension of corn flavour. 

I have never had polenta in this way before and I can honestly tell you, I’m never going back.

Dessert. 

Paired with an espresso, the chocolate espresso molten cake with vanilla caramel ice cream and cayenne tuille was a beautiful way to end my meal. This take on the much seen chocolate lava cake was perfect in size, gooey richness, decadence and balance of chocolate and espresso flavour.

If it were actually a volcano with hot smouldering lava, you would have to bite the bullet and dive right in.

  The combination of the cool, silky ice cream, again, not too much caramel over vanilla, and the crunch of the thin tuille together with the chocolate cake, was an out of body experience.

If you are going to do it, do it right and this dessert pays tribute to all three of the items: the cake, ice cream and tuille in such a way, it gets a standing ovation.

I wanted to ask for an encore but I knew I probably shouldn’t. 

I heart the teeny tiny lavender cookie that comes with my coffee and I was so satisfied with my meal, I couldn’t ask for anything else.

The Service:

The service is truly great.  The servers are polite, very attentive to your needs, know a lot about the food and what’s nice to see is their individual personalities, which definitely shine.

When you complete your meal the bill is brought to you inside a book. 

A detail that did not go unnoticed, is a unique way to end my culinary experience for the night and leave me with a great story to tell.

So…

If you’re looking for a place that is formal and intimate, unpretentious yet indulgent, a definite ‘night out’ kind of place, you’ve found it here. I would love to spend any Friday or Saturday night at Nyood and in fact, I often do.

Nyood also has a lounge upstairs with great music, vibes and stylish decor that you can transition to if you feel like partying a little but don’t want to hit the crazy club scene.

 After you leave Nyood, consider yourself lucky, you have not only had a fantastic night out and tasted his ‘culinary chic,’ you have tasted a part of the fabulous growing empire that is Roger Mooking.

Nyood Restaurant: 1096 Queen Street West.416.466.1888.www.nyood.ca/