I mentioned Cafe Bar Pasta in my last post before I realized I hadn't posted my views on the restaurant. Owner Tom Bielecki is an old friend who used to come by our home in Toronto when I was younger and play basketball with us. Toronto was a spur of the moment trip with my girlfriend, Maria, and I thought I'd reach out to the restaurant and see if I could get in the door. When I called to get a reservation I never expected to ask for Tom and then realize I had already been talking to him for a few minutes! Our conversation was great and he was extremely accomodating to us and made sure we were in the door a day later.
I can't say enough about the restaurant. Chef Jay Scaife is doing absolutely amazing things in Toronto and I wouldn't surprised if he became a household name shortly. If you're interested in trying something other than your typical steak/burger/salmon then this is a place you simply must visit. Tom took my girlfriend and I under his wing for the night showing us everything from the Italia Mini (pasta maker from Italy) downstairs where they make their pasta in the mornings to the office/basketball court out back. The Chef's Table back near the kitchen is a must next time I'm in town. The intimate atmosphere of the restaurant is one of the best features. The decor is unique and personal (ask Tom for it's description!), the drinks are buzzing and the food is delicious.
We started with Sweetbreads and Chilled Octopus. The Sweetbreads were awesome. I find them typically to be served fried and these weren't and served warm with lime juice. Maria had never tried Sweetbreads and couldn't believe it was the thymus gland from a calf. The Octopus was unique. Maria and I both thought it was the perfect appetizer for the meal. They were served chilled with some citrus and with Bone Marrow in the actual bone. If you've never tried Bone Marrow or had it to complement a dish you have certainly missed out. It's one of the fine touches that can take a meal over the edge. Also it was really fun using little spoons to scoop it out onto the Octopus.
The Pasta is absolutely ridiculous. I will never call pasta anything or than an artform because my pasta and Chef Scaife's pasta are two completely different things. Maria had the Beef Cheek Ravioli and I had the Cauliflower Gnocchi. I was also tempted by the Green Eggs and Ham Carbonara on the menu. I had heard such great comments that night about it. Trust me GET THE PASTA!
Tom brought out some desserts after Maria and I were nearly ready to burst. A Blue Cheese Cheesecake and a Date Cake are much easier to eat when they are ridiculously delicious! The butterscoth glaze on the date cake was perfect. I had never even tried dates before that night.
My experience was wonderful and I look forward to returning every time I visit Toronto. Simple, elegant and delicious food. A killer combination.
Monday, January 26, 2015
Friday, January 23, 2015
610 Magnolia
Recently found myself in Louisville and my Dad recommended me to try out Chef Edward Lee's 610 Magnolia. I am so happy I made the trek even through the snowy night and crappy traffic. I am absolutely blessed to have a Dad that can think of a restaurant off the top of his head in nearly every major city that I must try. I compare this restaurant to two of my all time favorites, Kitchen 404 in Nashville and Cafe Bar Pasta in Toronto. The atmosphere is great and the service is second to none. I feel service in a restaurant is a clear way to discern between the contenders and pretenders, it truly is an art form. I find many places to have great food but when the service is poor, it really dampens the mood.
Absolutely loved the menu! The 4 course prix-fixe menu truly makes the whole night an experience and not just another place for dinner. I know some won't like this idea because it is uncommon nowadays but I absolutely love it and wish more places would utilise this form. Also was really happy to hear they change the menu frequently and keep everything seasonal and fresh. Hands down one of my favorite features.
I. I started with a Duck Confit Ravioli with a Foie Gras foam on top. An absolutely beautiful dish that I just didn't want to take a bite of because I didn't want to alter the appearance. At first it caught me a little off guard but the more bites you took it developed into a great starter.
II. Next was the Shrimp Bisque and King Crab with Dehydrated Pepper and Onion with Red Curry. I saw bisque and didn't even have to know what else would come with it. The spice from the red curry and firm, dehydrated texture of the pepper and onion worked perfectly with the bisque and king crab. My waiter Alec, who was excellent, recommended me this to me saying it was his favorite of the dishes and not just second courses.
III. Similar to the bisque it is becoming incresingly difficult for me to turn down a Ribeye. The 610 Magnolia version of the Ribeye is a definite winner. Though I will say I believed my steak to be slightly cooked more than my preffered medium rare it was very, very good. The perfect side was their Petite Fried Broccoli and Potato Risotto. I wish I could have these sides every night with dinners, truly delicious. The Sauce Perigordine and Perigord Truffle were perfect complements to the Steak.
IV. To finish off the meal...Cider Panna Cotta. No words are neccessay other than amazing. The Tarragon provided a minty flavor to work directly with the sweetness of the dessert. Cinnamon Meringue was again a great addition.
I had a great experience at the 610 Magnolia. I hope to try the other Edward Lee restaurant in Louisville. I will hope to be a repeat. Ricardo, the sommelier, and Alec, my server, were terrific hosts and the rest of the staff made a great effort to make my night memorable.
Absolutely loved the menu! The 4 course prix-fixe menu truly makes the whole night an experience and not just another place for dinner. I know some won't like this idea because it is uncommon nowadays but I absolutely love it and wish more places would utilise this form. Also was really happy to hear they change the menu frequently and keep everything seasonal and fresh. Hands down one of my favorite features.
I. I started with a Duck Confit Ravioli with a Foie Gras foam on top. An absolutely beautiful dish that I just didn't want to take a bite of because I didn't want to alter the appearance. At first it caught me a little off guard but the more bites you took it developed into a great starter.
II. Next was the Shrimp Bisque and King Crab with Dehydrated Pepper and Onion with Red Curry. I saw bisque and didn't even have to know what else would come with it. The spice from the red curry and firm, dehydrated texture of the pepper and onion worked perfectly with the bisque and king crab. My waiter Alec, who was excellent, recommended me this to me saying it was his favorite of the dishes and not just second courses.
III. Similar to the bisque it is becoming incresingly difficult for me to turn down a Ribeye. The 610 Magnolia version of the Ribeye is a definite winner. Though I will say I believed my steak to be slightly cooked more than my preffered medium rare it was very, very good. The perfect side was their Petite Fried Broccoli and Potato Risotto. I wish I could have these sides every night with dinners, truly delicious. The Sauce Perigordine and Perigord Truffle were perfect complements to the Steak.
IV. To finish off the meal...Cider Panna Cotta. No words are neccessay other than amazing. The Tarragon provided a minty flavor to work directly with the sweetness of the dessert. Cinnamon Meringue was again a great addition.
I had a great experience at the 610 Magnolia. I hope to try the other Edward Lee restaurant in Louisville. I will hope to be a repeat. Ricardo, the sommelier, and Alec, my server, were terrific hosts and the rest of the staff made a great effort to make my night memorable.
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