Nota Bene

Posted on July 27, 2012 by TOFoodReviews Staff in Entertainment District

Rate this Review: (6 votes, average: 4.50 out of 5)
 Loading ...

5 stars

- Beautifully modern and discerning, Nota Bene provides the perfect setting for special occasions and casual dining alike. What makes the experience at Nota Bene so incredible is the total lack of pretense in a restaurant that could easily come across as pompous, and still attract a devoted clientele.

You might find yourself dining with a local politician or celebrity, and a couple celebrating their wedding anniversary, all in the same place. The price is accessible, the quality of the food impeccable, and the service instant without being overwhelming.

We started the evening with Chef David’s lobster tacos and the margarita fiesta specials. The lobster tacos were served in a lettuce shell, with a chipotle cream, veggies and cilantro ($8). They tasted like something you would find in a great coastal city, and not at all heavy. The lobster special is a great way to settle in to a long evening of wonderful food.  The margaritas were phenomenal, served on the rocks with Avion tequila. We tried a couple of the cocktails and loved “Chef David’s” traditional margarita with smoked sea salt. The blueberry and pine tips margarita sounds like a bit of an odd marriage, but worked so wonderfully together that we ordered another.

For appetizers we started with the Hamachi ceviche, which is a yellowtail Pacific fish, infused with coriander, lime, avocado, and jalapeño ($16). This dish came highly recommended by our server, and was absolutely worth the hype. The jalapeños offered a very spicy take on the dish, tempered by the avocado and lime.

Next we tried the cavatelli pasta, with a truffle-scented mushroom Bolognese ($16). This dish was surprisingly soft and creamy without any cheese in it, and the truffle mushrooms were divine. We also had the crisp duck salad with sumac green papaya slaw and cashews ($15), and although I am self-admittedly duck averse, I am told it was perfectly crispy and flavourful, and ending up being the favourite appetizer of the evening for my companion.

For our mains we ordered two Nota Bene favourites. I went with the wild Digby sea scallops with avocado purée, Thai curry paste, mango, papaya and peanut salad ($28). For such a tropical sounding dish, the scallops actually had a very Canadian East coast feel to them, the avocado puree adding a creamy compliment to the scallops. Nota Bene specializes in preparing excellent seafood, and I would absolutely come back for this dish again.

We also tried the braised beef short rib with corn truffle, pickled red onions, queso añejo and coriander ($29). The short ribs were tender, succulent and combined with the sharp taste of the queso añejo and the acidity of the pickled red onion, they were layered with flavour and flat out delicious.

With dinner, we ordered a glass of Ontario Pinot Noir and an Argentinean Malbec. The wine list at Nota Bene is extensive, with the full spectrum of bottles, ranging from the $70 to several hundred.

For dessert we sampled sticky toffee pudding ($12) and S’More ice cream ($10). Needless to say, the sampling turned into finishing. Both desserts were exploding with flavour, the pudding a great combination of traditional pecan praline and spotted dick ice cream, taken with a strong espresso; this is dessert to die for. The S’More ice cream was a fun take on the campfire favourite, with a chocolate and graham cracker crumble.

Go try Nota Bene, twice.  Once to become familiar with all that this brilliantly conceived restaurant has to offer and then a second time to cement the relationship in your black book of regular haunts. Service, quality and ambience are all top rate, yet you still feel the passion Nota Bene has for creating a wonderful experience and forming personal relationships with its guests.

See you there…

- Janine

Review it on Yelp

Checkin to it on Foursquare
Nom it on Foodspotting

Vote it on

Interview with: David Lee and Yannick Bigourdan of Nota Bene

Posted on May 9, 2012 by TOFoodReviews Staff in Interview with

Rate this Review: (3 votes, average: 4.33 out of 5)
 Loading ...

Nota Bene has been a fixture on the Toronto dining circuit since 2008, and it was even voted as one of Canada’s top ten new restaurants by Where Magazine. Despite those accolades and all of the success that comes with it, co-owners David Lee (DL) and Yannick Bigourdan (YB) took some time out of their hectic schedule to answer a few questions for TOFoodReviews (TO).

David Lee

TO – How important is sourcing local ingredients to both you and to Nota Bene? How does that build relationships in the community?

DL – It’s very important to us to support the local community, and the food tastes better when you can buy local.

I feel like buying local contributes to a history; my grandmother planted her own vegetable garden and raised chickens. It was just understood that you would eat food that you grew. It is a normal and natural practice. I feel like it helps teach the younger generation the value of sustainability for decades to come.

I have great relationships with farmers and we rely on a forager who sources things like wild leeks and mustard leaf. I have been out foraging for fiddleheads and things like that with my family. I think it is important to have a respect for the food and the ingredients, and a connection with the land and soil.

But I don’t cut out the rest of the world, especially because of the people I am cooking for. There are countries that produce great food, for instance California peas, but we support local farmers as much as possible.

TO – Can this be a challenge in winter months?

DL – January and February are the most challenging months in terms of creativity with the food and menu. You are antsy for spring to arrive, and looking forward to green asparagus, and things like that. I have so many ideas that I want to try. This spring has been particularly difficult as the weather has been so back and forth. It was so warm earlier in the year, so the menu has been changing a lot.

TO – What are some of the trends in the industry that you see right now, and how do you feel about following trends?

DL – Mexican food is a huge industry trend right now, growing out of the taco scene. It seems that down-to-earth and fun to eat food is coming back. But take something like pizza, it has always been there, but the trend comes from the ingredients being used, where are you sourcing the tomatoes, the buffalo mozzarella? What new and creative toppings are you using?

Trends are important to follow in terms of providing the guest with something new to try, but I always come back to the value. I want to make good food that is a great value to the client.

TO – Your restaurants have received a lot of recognition in terms of industry awards and accolades. What does that mean to you?

DL – I consider myself a very humble person, and I have never focused on achieving accolades, I focus more on the attitude that I bring to work each day, and my team. What can we do today to be better than yesterday? How can we please the guest? I still get butterflies when I go to work, because everyday is a new day to try and be better than the one before.

I think the recognition does show that we are serious about our business and the restaurant. It shows that we are always trying to be better in a very competitive industry.

TO – How would you describe your menu in three words?

DL – Ingredients. Passion. Values

TO – What is your favourite neighbourhood in Toronto to spend time in and to shop?

DL – I love to spend time at farmer’s markets, to shop for food and to take my family there, as well. I like Wychwood Barns, but I love to explore.

The great thing about Farmer’s Markets is that you are teaching a respect for food to the public. It is what I call the ‘second notion’ of the food, the person who has grown the food, and selling it, and the ‘first notion’ is the actual planting, the soil and the earth. It gets you closer to the food.

TO – What is your favourite food to cook when you are at home with your family?

DL – I love slow cooking. I would probably cook something in the Green Egg, spare ribs or something like that. I like to cook meat.

TO – What would be your “last supper?”

DL – Lobster and Frites.

TO – How important are wine pairings to you? Do you spend a lot of time planning your menu and your wine list to work with each other?

DL – Wine pairings are very important. Our guests know a lot about wine, so we like to ensure that we have some great matches. We serve such a variety of food at Nota Bene, we have some Asian dishes, and pastas, tuna tartar and steak, we need to have a variety of wines. Ultimately, people will drink what they like, and what they are in the mood for.

TO – What are some of the most difficult challenges you deal with being a restaurant owner and chef, and the most exciting?

DL – The most difficult part of owning and operating a restaurant is the time I miss with my family. At the same time, I love the excitement of the restaurant. It is one of my greatest satisfactions to stand by the dish bin and watch the plates come back empty. It means people loved their meal, and that makes me happy.

Yannick Bigourdan

TO – Tell me a bit about your history, and how you found yourself in the restaurant business?

YB – I come from a family of chefs. My father and uncle were chefs in France, but I always said to myself, ‘I will never cook.’ But, I was 16 or 17 years old when I said that, and when I started thinking about university, somehow I found myself interested in Hotel Management. I travelled to Switzerland for school, and received a degree in Hotel Management. From there, I was asked to work at the Four Seasons in Los Angeles. After a few years there, I was given the opportunity to join the Four Seasons in Toronto, and that is how I came to Toronto.

After my time with the Four Seasons, David and I opened Splendido in 2001. It was a very successful restaurant, and we learned a lot, but we realized that we wanted to reach a different market with Nota Bene, that we weren’t able to reach with Splendido. Splendido was a very upscale restaurant, and I think we were missing out on a huge market in that sense, and that is where Nota Bene came from.

TO – What are some of the many hats you wear being a restaurant owner?

YB – Every day when I come in, I am never sure what to expect, some days you are dealing with HR, guiding your staff, enforcing policy. Other times you are an engineer of food and beverage. I spend time with my staff, training managers, and things like that. This industry requires some of the most social people, so I like to get to know everyone.

Day-to-day things are more focused on the food, for instance what promotions are we running? The sequence of service, that do we need to change on the menu? Things like that.

TO – What is your secret to keeping customers coming in?

YB – Bringing people into the restaurant is the easy part. Bring them in twice is difficult. People are naturally curious, and want to try new places, new restaurants and food. What we try to achieve at Nota Bene is great food at a good price. Consistency is important, that is what delivers a great dining experience time after time. That is why people return. They have confidence that they can bring their family here, or their clients, and they know they will have a great experience.

At Nota Bene, we wanted to be the best ‘mid-range’ restaurant in Toronto, we had a very specific goal, and we have worked hard to maintain that. Sometimes we miss, we all make mistakes, but we try to satisfy our guests every time. That is why people return, that is the secret.

TO – What have been some of your most successful promotions, and where do they originate?

YB – In the beginning, we rely on print advertising; we advertise in the Opera or Ballet Program, but print advertising is not sustainable. Print is great for something new. Our marketing has evolved with the business. We focus our public relations on social media; we are active on Facebook and Twitter. We also rely on food critics and some traditional press. Our most successful marketing is recommendations; friends tell friends to come and try Nota Bene, and a great word-of-mouth reference is the best way to keep guests coming in.

TO – Describe the community at Nota Bene, and what charities the restaurant has become involved with.

YB – The restaurant is a public space, it attracts people to come together and to discuss, interact and exchange ideas and opinions. Our patrons influence us by what interests them, and what projects we may want to help with. That is how we came across our involvement with Bloorview Kids, Movember, and Second Harvest. If it is important to our patrons, it is important to us. We are so proud of the work that we did at Bloorview Kids Rehab Children’s Centre. We have raised $1.5 million.

TO – Describe your menu in three words.

YB – Fresh. Eclectic. Canadian.

TO – What is your favourite neighbourhood in Toronto to spend time in and to shop?

YB – I love St. Catharine’s market, and other farmer’s markets. They are a lot of fun, and the food is great.

TO – What is your favourite food to cook when you are at home with your family?

YB – My wife is a professional chef, so when I cook, it is very determined. I love to grill; I would probably make pizza in the wood-burning oven, or BBQ something. I also like smoking in the Green Egg, something Southern style, game meet and other things like that.

TO – What would be your “last supper?”

YB – Mushroom risotto or pasta, with a beautiful piece of caribou.

TO – How important is the wine list, and the relationship with the menu?

YB – Our wine list is food friendly. People dictate what kind of wine they want to drink. Our partner, Franco Prevedello, has been in the wine business for 40 years, so his passion with wine and influence are very important.

We are really open to any good wine. The price has nothing to do with the taste or quality of the wine. An inexpensive wine can be fantastic. What is more important in deciding on which wine to drink is the time of day, the company you are with, the mood and the atmosphere. Drink what you like, that is the best wine for you.

TO – What are some of the most difficult and exciting parts of being a restaurant owner?

YB – The most difficult part of my job is when you can see guests not enjoying themself. At Nota Bene, we put so much effort in to the guest experience, so it is difficult to see that.

The most exciting part of the business is meeting all the extraordinary people. I have the opportunity to communicate and to share ideas with interesting people, people of influence and the community here in Toronto. I love that part of my job. I am surrounded my youth and energy, and it allows me to work hard at the restaurant and enjoy the experience.

- Janine

Check out their website.

Follow Nota Bene on Twitter.

Visit Nota Bene at 180, Queen Street West, Toronto.

(Not sure what the ever so popular green egg is? Neither was I. Check out www.biggreenegg.ca to learn more about what the green egg is and where you can purchase one.)

TOFoodReviews will be visiting Nota Bene for dinner soon. Stay tuned for our review!

Five Doors North

Posted on March 16, 2012 by TOFoodReviews Staff in Davisville

Rate this Review: (1 votes, average: 5.00 out of 5)
 Loading ...

5 stars

- Five Doors North is my neighbourhood spot. I have visited it on several occasions, and each time I leave, I debate whether sharing this place with the world is worth having to wait for a table during an already busy dinner rush. My conscience prevails, as 5 Doors North is too great of a restaurant not to review, and share with my fellow TOFoodReviews readers.

A spur of the moment, “Thursday night out” decision, led Andy and I to Five Doors North, knowing we would get a great meal. We were seated in the front area of the dining room, perfect for people watching along the Eglinton-Davisville and Yonge street corridor. The furnishings are worn, kitschy, and mismatched, but only add to the warmth and charm of the restaurant.  The restaurant menu is hand-written and photocopied, followed by an evolving list of specials on the chalkboard, which are carefully selected, and always guaranteed to be great.

The wine list is small and filled with some robust reds. I ordered the Pinot Noir, which I have to say, just didn’t do it for me, it was a bit thin and wasn’t quite what I was hoping for. Andy’s Malbec was fabulous, so we both ordered another glass for the second round. Wines by the glass are anywhere from $7 to $11, and bottles in the $30-$50 range. Overall, wines are priced fairly well, but I would love to see a little more variety to match the diverse food menu.

The appetizer list is long, and everything sounds incredible. They have smoked salmon, Prosciutto, mussels, a delicious polenta dish, on top of the list of daily specials, which included cauliflower soup, avocado bruschetta, and crab cakes. We went with the soup, beef Carpaccio with Pecorino cheese & roasted onion, and the beet salad. First out was the roasted beet salad with scallion aioli & lotus chips, which was wonderful, the goat cheese soft and warm, and the beets sweet and crunchy. The roasted cauliflower soup was smoky and creamy, but not too heavy; a perfect start to the meal, and the beef Carpaccio was some of the best, the cheese and onion offsetting the beef perfectly.

For our mains, I ordered the gnocchi Gorgonzola special and Andy the braised brisket ravioli. The meals were incredible. The gnocchi was awesome, fresh and soft, but the real winner was the Gorgonzola cream sauce. So creamy, it certainly blew my cheese calorie allotment for the week, but so worth it. Garnished with scallions and fresh pepper, the meal needed nothing more to bring out the strong flavours in the Gorgonzola.

The braised brisket ravioli was probably one of the more interesting meals we have ever had. I was unsure what to expect, but the beef was perfect, melt-in-your-mouth, wrapped in fresh pasta, with beef au jus and cream to make up the ravioli sauce. It would be worth phoning in advance to see if this was on the specials menu, as this dish just has to be tried.

The prices are right, entrées run from $14-$20, with appetizers in the $8-$12 range. The service is extremely friendly, with everyone pitching in to seat, serve and check-in. It’s a family run restaurant, and you can tell by the attitudes and the recommendations of the staff that they all love the food at Five Doors North as much as you will.

- Janine

Review it on Yelp

Checkin to it on Foursquare

Nom it on Foodspotting

Vote it on

Aux Delices Cafe de Bayview

Posted on February 4, 2012 by TOFoodReviews Staff in North York

Rate this Review: (1 votes, average: 5.00 out of 5)
 Loading ...

5 Stars

- If you are on your way to go shopping at Bayview Village, and you need to stop for a quick bite, look no further than Aux Delices Café.

Situated at the main entrance of Bayview, now in its third year of business at the mall, and judging by the patrons that came through in our lengthy Saturday afternoon visit, this place is a hit with the locals. Being situated in a bit more of an upscale mall, Aux Delices caters to their clientele. Health conscious foodies will delight in their selection of fresh, gourmet ingredients, including Panini’s, pastas, crepes, salads, and even specialties like duck l’orange and homemade gelato, just to name a few. There menu is ever changing, depending on seasonal availability, so there is always something new to try at Aux Delices.

We started our meal with the fresh manicotti and roasted mushroom caps, duck l’orange with mushroom and greens, and roasted eggplant salad. Everything tasted like fresh, home cooking. The manicotti ($6.50) was amazing, with melt-in-your-mouth ricotta, and ripe tomatoes that tasted like they were picked form the garden that morning. The stuffed Portobello mushroom cap with cheese and polenta was an awesome side dish, complementing the Italian flavours in the manicotti, but would be great as an entrée on its own.

The duck l’orange was cooked perfectly, tender and succulent, the sauce was sweet and tangy, and the accompanying side salads of oyster mushrooms and greens, and roasted eggplant were in a league of their own. I would have returned just to try a sampling of all their fresh veggie salads.

Next up, a roasted vegetable Panini, recommended by our host. The yellow pepper, red onion and eggplant were soft and easy to eat, with a nice portion of goat cheese on lovely focaccia bread. Moving into crepe territory, we decided to tackle the ham and cheese crepe ($9.50), with tomatoes as well, and would go back for more. Their crepes are light and fluffy, and packed with ingredients. Even better, your crepe is made right in front of you, and you can add any ingredients you like. A fun experience for kids, too.

For those looking for the “café” experience, they serve up delightful illy coffee, and Rahier desserts, that almost make you feel like you are dining in Europe. Their double espressos were great, nice and bold, and the latte was perfect, frothy and steamed to perfection. The homemade gelato was amazing. I love ice cream, and have been a latecomer to the gelato trend, but I am glad that I tried it. We sampled the chocolate, vanilla and pistachio, a must when having gelato, and they were all very well done. The vanilla and chocolate especially, both true to their flavours, with a natural, nuttier taste, rather than overtly sweet.

Aux Delices Café offers a fabulous dining experience, and allows you to stop in for a fast and easy meal, or linger over a cup of coffee and a pastry. All of their meals are available to go, making it a great option to stop in after work for a ready-made meal.

Gourmet meals ready as soon as you order, great coffee and homemade gelato should have you stopping for a break on your next shopping trip.

- Janine

Review it on Yelp

Checkin to it on Foursquare

Nom it on Foodspotting

Vote it on

Pachuco

Posted on January 21, 2012 by TOFoodReviews Staff in The Danforth

Everest Restaurant and Lounge

Posted on January 13, 2012 by TOFoodReviews Staff in Queen Street West

Event: Gourmet Food and Wine Expo 2011

Posted on November 26, 2011 by TOFoodReviews Staff in Events

The Gourmet Food and Wine Expo took place this past weekend at the Metro Toronto Convention Centre, and the event saw nearly 40,000 guests throughout the 4-day affair. Over 1500 different wines and spirits were available to sample, as well as a plethora of local and international foods. After interviewing Jennifer Campbell, Show Manager of this year’s GFWE, I was extremely excited to attend the event, taste some great wines, and soak up the atmosphere.

Saturday night at the 2011 Gourmet Food and Wine Expo was a very busy night, and rightly so given the number of attractions piled into the Metro Toronto Convention Centre. The show floor was divided into several different wine growing regions, with everywhere from California and South America to Portugal and Germany represented. A well-organized and beautiful showcase of local Ontario wines was a show highlight, with several smaller wineries in the Ontario region in attendance.  The atmosphere was buzzing with live music and conversations about the phenomenal wine and food variety.

One of my personal wine favourites of the show was the 2009 Henry of Pelham Baco Noir. After chatting with the folks from the winery, I tried it for myself and was extremely impressed. Pelham’s Baco is a rich, deep coloured wine with hints of blueberries and red currants.

This area of the show also saw selections from vineyards that are sometimes harder to find at the LCBO, such as Angel’s Gate Winery of Niagara, Burning Kiln Wineries of Lake Erie, and many others.

The food we sampled was incredible, and my personal favourites were the Cajun shrimp tacos dish and the plate of roast beef with poached pears from Sano Catering Services. The show floor also boasted mini beef sliders, Indian cuisine and many other specialty restaurants, such as Milagros and the Royal Elephant Thai Fusion. There was something for every palette and to pair with almost every wine, beer,or spirit

The overall atmosphere and experience at this year’s show was augmented by the addition of live music. There was everything from DJs to classical opera, but the real crowd pleaser of the evening was the acoustic cover band, Tyler Gifford, playing Canadian favourites, like the Tragically Hip.

The 2011 Food and Wine Expo was a fun event, with a great representation of wines from around the world. Truly, the best reason to attend a show such as this is to have the opportunity to try wines that are often not readily available in Toronto or that are normally out of your wine buying budget. The only minor complaint I have would be that I found the Saturday evening to be extremely busy and at times even a bit chaotic. Next year I will certainly look into purchasing one of the VIP packages for the preview night, Thursday night, to avoid some of the crowd and really enjoy the event and all of the amazing food and wine offerings.

- Janine

Interview with: Jennifer Campell

Posted on November 13, 2011 by TOFoodReviews Staff in Interview with

TOFoodReviews had the chance to catch up with Jennifer Campbell, Show Manager of the upcoming Gourmet Food & Wine Expo at the Toronto Convention Centre. This year, the Food and Wine Expo takes place from November 17 to 21, 2011, and Jennifer filled us in on some must-see vendors, events and activities.

Jennifer explained that the draw this year is the “huge array of international and local products.” She expects at least 1500 different varieties of wine and spirits to sample, as well as Toronto’s top restaurants and chefs in attendance to showcase their gourmet creations. Some of the Food Network’s top chefs, like Chuck Hughes, Host of Chuck’s Day Off and The Next Iron Chef: Super Chefs, will also be in attendance for a meet and greet, cooking up some demo meals and to answer all of your kitchen and cooking questions.

There are also a few new events this year that are expected to be crowd pleasers. First up, the Mott’s Clamato Caesar School, hosted by Len Fragomeni, with expert mixologists on hand to help you create some of the most original and tasty Caesars yet. Jennifer explained that there will be “several different ingredients and approaches to the pump up the classic Caesar, and different alcohols, like tequila, to add to the mix.” As a veteran Caesar drinker and mixer, myself, I am excited to see if I can put together my own spicy white whiskey and pickled bean Caesar.

For 2011, the show is also adding what Jennifer calls “central entertainment,” a wide diversity of local artists, live painters, eclectic bands and talented musicians. The hope is to create an atmosphere where visitors can “sit down, relax, join their friends, listen to some great music, and take in the overall experience.”

Another recommended area of the show floor is the “Gourmet Marketplace,” which Jennifer describes as an “epicurean paradise.” It’s a fantastic place to get a head start on your Christmas shopping for all the “gourmet foodies in your life, and learn more about some unique products ad pick up some flavoured olive oil or a fabulous caviar.”

The show floor is completely sold out this year, with vendors that are excited and ready to impress. “There are so many amazing things to see and do this year,” Jennifer explains, “we have a vodka lounge and interpretive wine tasting rooms. There is also a special stage dedicated to all things cheese. The ‘All You Need is Cheese Stage’ is an interactive area where guests can sample a vast selection of cheese, learn about pairings with wine and beer, and enjoy informative and educational tastings,” all hosted by renowned cheese expert, Anne Marie Shubin, of the Dairy Farmers of Canada.

“Connoisseur’s Corner Stage” will offer a chance for the casual wine drinker to learn more about their favourite wine with the help of the Independent Wine Education Guild. Members of the guild will be on hand to host a variety of “informative and exciting wine seminars at the tasting stage beside the LCBO on the show floor. Classes are every hour, first come, first serve” and include several different wine tastings in a 45 minutes seminar. However, Jennifer tells me “that the most important thing about wine is to drink what you like,” and the Food and Wine Expo is a great place to discover and taste new wines from around the world, that you may not otherwise have the chance to drink.

The Gourmet Food & Wine Expo is more than just wine. Jennifer mentioned that we can expect several new food vendors and restaurants making their debut at the show this year. Expect to see everything from traditional North American cuisine, to Mexican, French, and specialties like steak and pizza.

There are also several special events associated with the Gourmet Food & Wine Expo, but take place off the show floor. For instance, VINES Magazine hosts an exclusive tasting of premium wines at the “Fine Wine Tasting Lounge,” where guests can sample premium wines, in a causal environment, and the price of the tasting also include VIP access to the show. Jennifer explains that these tastings are an “incredible value, as it would cost over $1000 to re-create the experience outside of the show.”

There is also a “fun tasting happening on Saturday, November 19^th, hosted by some of our favourite Australian winemakers, such as Wolf Blass, to show off a few new wines, mingle with the guests and share their passion for winemaking. These Classes are a way to experience the expo, but on a more personal level,” Jennifer explains.

Finally, there is the Gourmet Gala, hosted by host Christopher Waters, VINES Magazine Founder, on Saturday, November 19^th, featuring a 6-course meal paired with two different wines that have received a gold medal at the Intervin International Wine Awards. Out of curiosity, I clicked over to the InterVin website, and found a plethora of award-winning bottles from the 2011 InterVin International Wine Awards
Judges’ Selections for Best Value, all for under $15.

The Gourmet Food & Wine Expo promises to be an exciting event, and a great chance to discover your next favourite local or international wine or culinary delight. For those of you who can’t make it to the show over the course of the weekend, pick up an InterVin award-winning bottle of wine, and enjoy footage of the Gourmet Food & Wine Expo streaming live video from their website.

- Janine

Follow the Gourmet Food and Wine Expo on Twitter

Check out the event’s website

Hey Meatball

Posted on November 10, 2011 by TOFoodReviews Staff in Little Italy

2 stars

- Hey Meatball; Hey Mediocre. Walking into Hey Meatball instantly feels like you are walking into your old high school cafeteria. A few two and four person tables are set up, and there’s one long 16 person table down the middle, all this in a space that was clearly not built for this many diners. I wasn’t entirely sure if we were to seat ourselves or wait for direction. We inquired with the cashier/order taker/owner to find out. I know he was the owner because he told us.

For a restaurant that serves all meatballs, all the time, we were surprised to find that there were only three entrée selections on the chalk board and a few side dishes to choose from. Of the four side dishes, two had already been crossed out for the day, leaving a side salad or butternut squash soup. I decided to order the vegetarian eggplant ‘meatballs’ with polenta and parmesan, and my dining partner ordered the Porky  meatballs, (a combination of pork and ground beef) with tomato sauce on spaghetti. Immediately I was told that they were out of polenta and was asked “what would I like it on?” Unsure of my options, even after asking, I replied with “spaghetti,” as that was the only thing on the chalkboard that I was sure that they had in stock.

We each ordered a homemade cream soda, we were given a number, and we took a seat. Our number was called out about 10 minutes later, and we immediately noticed the disparity in portion size. My eggplant ‘meatballs’ were served on a huge swirl of very al dente spaghetti, whereas the porky meatballs arrived on what could be considered an order from the children’s menu- if there was one that is.

The food was good, but not great. The eggplant ‘meatballs’ had a nice consistency, and were spicy and full of flavor. The tomato sauce that the dish was served with was hearty and not too salty, however I thought that the pasta could have been cooked a little more. The Porky meatballs were excellent, the combination of pork and beef proved to be a hit, however we both found that the tomato sauce served with the meatballs was far too sweet for the savory nature of the dish.

The saving grace of the meal was the amazing cream sodas they make fresh on site. They were a throwback to the Jones cream soda that you used to drink as a kid, but without too much fizz. Unfortunately, when the beverage you order to go with your meal is the best part of the experience, you know that there is something missing.

Hey Meatball is missing the warm and friendly atmosphere you would expect to find in a restaurant with a wide open kitchen, communal tables and a chef that endeavors to use ingredients within a 100-mile radius of Toronto. All great qualities to have in a unique restaurant with a unique concept, but here, it just didn’t seem to create anything memorable. There was no music playing while we were in, the fluorescent lighting was a little harsh on the eyes, and gruff reception made Hey Meatball just another mediocre dining experience.

- Janine

Review it on Yelp

Checkin to it on Foursquare

Nom it on Foodspotting

Vote it on

Coquine

Posted on October 4, 2011 by TOFoodReviews Staff in Yonge and Eglinton

4 stars

- Coquine Restaurant serves up an excellent weekend brunch, with all the charm and flavour of a European patio café. The restaurant is decked out art-deco style, with lots of white tile, dark wood and vintage posters lining the walls. Coquine boasts several large dining rooms and a quaint patio, perfect for people watching or a leisurely meal. A large group of us descended on Coquine one Sunday morning for a late brunch, and found the menu to be both classic and eclectic. Let me explain…

Traditional Sunday morning brunch normally sees a line-up of the usuals; pancakes, omelets and waffles. While Coquine serves up all of these items, they do it all with a pronounced French flavour, not afraid of adding a little gourmet to your breakfast.  Coquine’s wonderful Apple Jack’s ($11) offers up a stack of fluffy pancakes, topped with delectable caramelized apple and maple syrup. The delightful Vanilla French Toast ($12) is flavoured with fresh vanilla bean and served with a berry compote and Chambord. The Steak Frites ($19) were delicious, and came with a side of Parmesan truffle fries and mayo. While you may not be able to fly to Paris for weekend brunch, you can certainly enjoy the savoury French-style cuisine just south of Yonge and Eglinton.

Everyone found their meals to be excellent, and I can personally attest to both the quality and quantity of the wild mushroom and shallot Quiche with chévre ($14). Coffee (and Bailey’s) was always available, and attentive extras like water for the group, and non-stop breadbaskets make the service at Coquine both pleasant and under-stated.

Overall, the value for meals was very good, as portions were large, and fit for sharing. Both the hostess and the server were polite and attentive, but never obvious. With an excellent location between Davisville and Eglinton subway stops, and great food and service, Coquine should be on your list as a must-try for weekend brunch.

- Janine

Review it on Yelp

Checkin to it on Foursquare

Nom it on Foodspotting

Vote it on