The Tavern by Trevor

Back when it was bitterly cold in February we went for brunch at The Tavern by Trevor.

Processed with VSCOcam with f2 presetThe Tavern is a contemporary restaurant at Spadina and Queen. There is concrete floors, wooden tables with expansive bench seating and large mirrors making the restaurant seem twice the size it is. We sat near the bar, at a high table with bench seating. As it was a bitterly cold day, we were one of two tables. Apparently not everyone is crazy like me and needs to go for brunch when it is -40 with the windchill.

We ordered coffees and then I ordered the Lobster Benedict.

IMG_3191The Lobster Benedict with double smoked bacon, kale and béarnaise sauce.

This is both a fancy and comforting dish. The lobster brings your standard Benedict up a notch but the use of béarnaise rather than hollandaise gives this dish the rustic, French taste to it. The lobster is buttery and flaky, playing up the butteriness in the béarnaise sauce. The béarnaise is slightly different than hollandaise; it is filled with delicate herb flavours, that taste like a fresh spring day, rather than that hit of lemon.

The kale needed to be cooked slightly longer to give it a bit more tenderness and to remove the acrid, bitter taste. This is why spinach works better on benedicts and breakfast sandwiches: it is naturally tender, sweet and retains a slightly crunch necessary in all sandwiches.

GC ordered the BBLT.IMG_3192The BBLT with Canadian bacon, double smoked bacon, a fried egg, avocado and lemon aioli.

This sandwich is genius. Why limit a BLT to one type of bacon when you can be ridiculous and add two types? It is brunch after all. The sandwich is smoky, fatty, buttery and juicy. The two layers of bacon create a fatty base to the sandwich. The egg is buttery and creamy. The avocado, tomato and arugula add a brightness to the sandwich that on a bitter cold day make you dream of spring. The lemon aioli adds another layer of freshness and tartness.

GC ordered a side of home fries.

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The sage and thyme home fries with red pepper mayo.

The home fries are crispy, sweet and bright with herb flavours. The red pepper mayo adds a bit of spice and is the perfect dipping sauce for these buttery, salty cubes. My criticism is that sandwiches should come with sides and that I shouldn’t have to order them separately.

And of course, if people are ordering side, then I am going to order a side of chorizo.IMG_3194I have a weakness for chorizo. If I see it on a menu, on it’s own or in a dish, I am that much more likely to order it. It is the perfect side to order with any brunch menu, especially after something light like the lobster Benedict. The chorizo added a spicy punch that my brunch was missing that morning. I loved that the chorizo was topped with fresh cut green onions. The onions add a little crunch and pepperiness.

I enjoyed my brunch at The Tavern. It is slightly upscale without being fussy or pretentious. The menu is full of classic brunch items with new twists that are not too difficult to wrap your hear around. Is it my favourite in the city? No. Will I go back? Probably not but I would recommend it.

Happy munching!

Mata Petisco Bar

My latest list of brunch suggestions I am working from is BlogTO’s Top 25 New Brunch in Toronto by Neighbourhood. There is some overlap between this list and their Best New Brunch Restaurants in Toronto, 2014 but what I like about this list is by organizing it by neighbourhood, you can plan a whole day in a new neighbourhood and start it with brunch. And as we all know, brunch, not breakfast is the most important meal of the day.

A few weeks ago, we headed to Parkdale to check out Mata Petisco Bar.

Processed with VSCOcam with g3 presetMata is a Brazilian restaurant that serves both brunch and dinner, combining the flavours of Brazil with Spanish and Portuguese food. The atmosphere is South American industrial/cozy: natural materials, industrial siding, custom lighting, antique tiles and beer posters. It has the trappings of a dive bar but in stylistic and hipster way.

We were seated at a table with banquette seating on one side and brightly coloured chairs on the other side. Vintage cartoons were being projected on the wall and paired with coffee, this was the perfect grownup Saturday morning.

At the table is an assortment of pickled peppers and hot sauces. Mata orders different varieties of chili peppers from Brazil and South America and then pickle them in house. From the pickled peppers they make their own hot sauces. The hot sauces and peppers range from a touch of pepper to your face will be on fire. Learning that Mata puts the time and attention to detail into their condiments made me very excited to taste what else they had one offer.

We started with an order of Croquettes.

FullSizeRenderCroquettes served with a cumari pepper aioli.

These are delicious! They taste exactly like the croquettes we had in Portugal. The fish was flaky, light and buttery and the outside is fried to give you the most satisfying crunch with every bite. The cumari pepper aioli is slightly sweet with a slow burn that gradually builds as you munch. If you don’t like heat, you will like this aioli.

GC ordered Chorizo Breakfast Sandwich.IMG_3490The Chorizo Breakfast Sandwich with grilled chorizo, scrambled eggs, malagueta pepper aioli, mozzarella, arugula, and served with salad and cassava frites.

This is a delicious sandwich but it is slightly on the small side. The main component of a dish should not be overwhelmed by the sides.

The chorizo is spicy and juicy. The pepper aioli adds another level of spice that compliments the chorizo and rounds out the flavour across the entire sandwich. The mozzarella adds a creamy, buttery taste to the sandwich. The arugula adds a crisp tartiness and freshness to finish off the sandwich.

I ordered the Smoked Beef Cheek Benedict and obviously I ordered a side of chorizo.IMG_3492The Smoked Beef Cheek Benedict with brioche, poached eggs, hollandaise, and served with salad and cassava frites.

The chorizo is great. It is spicy and peppery and completely juicy. Even though it is sliced throughout to aid in the cooking process, it is not dried out. There is the hint of charring on each incision, giving that taste of summer so easily associated with barbeque. It is easily comparable to the sausages we ate in Spain last fall.

This is one of the best Benedicts I have had. The brioche is airy and buttery, but substantially sliced. The beef cheek is tender, moist and has so much flavour with each bite. It is seasoned, peppery and a little sweet. The eggs ooze all over the beautiful pile of meat and bread they sit on and blend with the lemony hollandaise as they pool together over everything.

Cassava frites are a thing of beauty in their own right. Cassava has a grainy texture, similar to a parsnip, creating an earthy, rustic texture that gives the entire dish a more home-cooked feel. The cassava adds a level of authenticity to the dish.

Mata has classic brunch dishes with a South American flare to them. It goes beyond your regular menu adaptation and brings you something truly, unique, something you won’t find at any other restaurant in the city. I would highly recommend going, ordering some coffee and chorizo, and enjoying the vintage cartoons.

Ital Board

Processed with VSCOcam with f2 presetThe above is a snack I mae for a date-night with GC. It is an antipasto snack platter inspired by the Ital board at 416 Snack Bar: arancini, antipasto skewers, prosciutto, two types of Italian cheese, olives, crostini and Italian greyhounds with rosemary sugar.

The recipe for the Italian greyhound is below the cut. Happy munching!

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Patois

My first delicious brunch of 2015 was at Patois. In the first weeks of January we headed over to Dundas West to meet up with two old friends, Victoria and Laura. We met them separately and then together: GC has known the girls since high school, and I met them in university. Patois is the perfect spot to catch up with old friends – it is Asian cuisine meets Jamaican-soul food, combining comforting old standards with fun contemporary twists. It is food that personifies the past and the future: dishes you have come to know and trust but looking forward to innovation, change and new, exciting things.

The restaurant is small but cozy, reminiscent of a tiki bar on a beach. Yes, I do realize tiki bars are not Jamaican but the atmosphere is consistent with being on vacation: natural materials, golden pineapples and floaty toys hanging from the ceiling. We were seated at a table for four past the bar, half of us sitting in booths, half on chairs.

Be warned: when you go to Patois for brunch, coffee is expensive and adds up. They do not have regular drip coffee, so you will be ordering Americanos that do not come with free refills. It is a small thing but it will add up quickly and do you really love coffee that much that you want to spend 1/4 of your brunch cost on it? I think not.

Me & Mine

In the early days of Fall 2014, we visited Me & Mine for brunch. Me & Mine is a cute, small restaurant on College Street West. The interior is very simple and modern, with touches of mid-century modern art. There is plenty of natural light and the light wood of the tables and floors creates a warm and inviting atmosphere. We were seated at a small table at the back of the restaurant near the bar. Coffees and food were served on vintage camping dishes – another rustic, comfortable touch.

I ordered the Brussels Sprouts & Vintage Cheddar Pie.

IMG_1586The Brussels Sprouts & Vintage Cheddar Pie with pickled beet and sage salad.

The pie was fantastic. I love when brunch is actually a combination of breakfast and lunch foods. The crust was flaky, buttery and light. The filling was creamy and cheesy. The Brussels sprouts were roasted nicely – caramelized and slightly crispy on the outside and moist and juicy on the inside. This pie tasted like a Thanksgiving side dish at breakfast time.

As it was brunch it was necessary to order a poached egg on the side. Although the egg was poached nicely it was an awkward side to have ordered – I regretted this decision even though it only cost $2. The whole purpose of eating a poached egg is to have it explode over toast or eggs Benedict and sop up all the delicious lusciousness into your mouth. Not to have your yolk spill into your salad.

I have said it before and I will say it again: salad is not a side for brunch. This time it at least was a logical side, as having home fries accompany a pie would be a ridiculous carb-indulgence.

GC ordered The Breakfast.The Breakfast with house cured pork belly, pork sausage link two poached eggs, toast and compound butter, roasted potatoes and salad.

This is your standard big-breakfast on another level. All bacon should be house cured pork belly and all breakfast sausages should be this thick, meaty and juicy. If you are looking for something a little different in your brunch, but not too different or unconventional, check out Me & Mine.

My only criticism: while we were settling up our bill they asked if we wanted to take dessert to go. Of course we were tempted. The desserts available were peanut butter cookies (obviously not) and butter tarts. I asked if the butter tarts had nuts and I was told no so we ordered 2 to go. We get home and GC goes for the first bite and of course, there was walnuts in my butter tarts. This is incredibly irresponsible. Obviously, if you have a severe allergy, you should never take any chances and probably never even risk eating out but I also operate under the impression that restaurants are responsible and employee somewhat competent employees. WRONG. That’s ok. I’ll stick with the pies and breakfasts, GC said they were better anyway.

Happy munching!

Smith

On a quiet Sunday in September, we headed down to Church Street to check out Smith. The restaurant is in an old Victorian-row house on Church Street, slightly hidden from view. The only hint of the restaurant is a red marquee sign in the window spelling out the name. There is bar seating just outside the restaurant on the sidewalk. The restaurant is narrow, with twists and turns leading to the back patio which is one of the most romantic, cozy spaces in the city.

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The gate opens to overlook a park off Church Street. The benches are decorated with mismatched pillows of varying sizes and fabrics. The exposed brick wall is painted in sections and natural in others, giving a very industrial feel to the space. The tables are rough and rustic, reminiscent of barn doors. On our table there was an antique porcelain cabinet knob that was turn upside down holding a single sprig of lavender. It is simple and cute.

GC ordered the Benedict.

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The Benedict with poached eggs, parmesan leek fondue and home fries.

Yes. Fondue should always be a topping not a dipping sauce. The parmesan leek fondue is nutty with the garlicky freshness from the leeks. It is thick and rich but does not overwhelm the eggs. This is an adult version of an already adult breakfast item. It is fancy without being stuffy and pretentious. It is fresh and tastes of spring. This would be the perfect addition to an Easter brunch.

I ordered the Huevos Rancheros.IMG_1446 IMG_1447The Huevos Rancheros with tortillas, poached eggs, black beans, guacamole, sour cream and salsa.

Another perfect dish. This huevos rancheros is fresh and light but is packed with protein and flavour. The guacamole is creamy, as if it is blended with sour cream but maintains the lightness of a sauce. The salsa is chunky and fresh, allowing the fruitiness of the tomato shine through, with hints of spice. The tortilla is toasted and a strong support for the pile of food mounded on top but is still tender enough to slice through perfect bites of Mexican yumminess.

The brunch was a bit pricey, but it is definitely worth it as a treat. I returned a few weeks ago for a Winterlicious dinner with a friend and it delivered just as much as the brunch did. I can’t wait for the return of warm weather so that I can return to this patio and enjoy a delicious brunch once again.

Happy munching!

Luna Cafe

On a rainy day at the end summer we went to Luna Cafe. Luna Cafe is a tiny restaurant on the main floor of an old Victorian house on a side street just off on Ossington. The cold rain fogged up the beautiful antique stain glass windows giving the restaurant a very romantic atmosphere. The tables are a mismatch of farmhouse style tables; rustic, worn and comforting. I was very taken in by the decor and atmosphere of this restaurant. It was homey, warm, and inviting. It was absolute perfection.

We ordered coffees and then food. I ordered Egg’s Benedict.

IMG_1538 IMG_1539Poached free run eggs on English muffin with peameal bacon, wine-ripe tomato and chipotle hollandaise with greens and homefries.

Because it was a rainy day, we were one of two tables in the restaurant. The service was SO. OBSCENELY. SLOW. On a cold and moody day, we didn’t mind this. We were allowed to sit and chat with hot coffees in hand and watch the rain drizzle down the windows. We should have known that if service was slow when no one was in the restaurant that on a subsequent visit, with more guests, that it would be even more terrible.

This was delicious. The muffin was soft and airy. The peameal was crispy without being dried out. The chipotle hollandaise was buttery, thick and spicy. I can overlook bad service for good food. Or so I thought. But more on that later.

GC ordered the Smoked Salmon Egg’s Benedict.

IMG_1537Poached free run eggs on English muffin with naturally smoked salmon and fresh dill, hollandaise with greens and homefries.

Fresh, light and delicious. The salmon was velvety soft. The eggs had that hint of vinegar I crave and the dill was fresh. GC loved this take on the traditional Benny.

We loved our experience so much that we returned for a second visit. NEVER AGAIN. No one acknowledged our presence for 15 minutes. We were then seated at a large country table for four. Which we were then asked to move from after about 30 minutes WITHOUT FOOD to accommodate a group of 4. WHICH WAS NOT A GROUP OF 4. It was two couples that did not know each other! This move made no sense and was fueled by the lack of food. It took forever for the server to take our order and then even more forever for us to get our food. When we eventually got our food my order was wrong NOT ONCE. NOT TWICE. BUT THREE FUCKING TIMES. Sort your business out! Gah! Reliving this infuriates me to no end. No food is good enough to live through this. I completely acknowledge that this is the epitome of a first world problem, but do I not attend brunch to be the epitome of a first world problem?

Obviously I would not return to Luna Cafe and I think you should rethink your visit. Happy munching!

Windup Bird Cafe

Months and months ago when we ate brunch every weekend and it was warm and sunny, we went to Windup Bird Cafe. This restaurant is super cute. It is brightly painted, has a wooden bar, exposed brick and sleek metal accents. There is a cute patio facing Borden Street with potted plants and brightly coloured plastic chairs. Although the patio was inviting, we opted for a spacious booth at the back of the restaurants. We were the only ones in the restaurant. We viewed this as intimate but it is always concerning when a restaurant is deserted at brunch.

The menu is very unique, focusing largely on fusion and fresh, seasonal ingredients. The restaurant is very active with its programming – offering cooking classes, talks and seminars.These programs cover a range of topics from making sushi to food literacy. It’s great to see that kind of active fostering of a food community in Toronto.

GC ordered the Fried Chicken and Waffles.

IMG_1398The Chicken and Waffles with deep-fried chicken karage, roast potatoes and seasonal veg.

I’m not going to lie – it’s rather disappointing that the waffles are not perfectly round. The piece of chicken was a little small but it was tasty. Karage is a Japanese cooking technique where meat is marinated soy sauce, garlic and ginger and then coated and fried. There is subtle, underlying umami flavours.

I ordered the Smoked Salmon Benny.IMG_1399The Smoked Salmon Benny with avocado, spinach, and house hollandaise.

I am seldom of the opinion that eggs Benny should be healthy, but this was yummy. It was light and fresh, tasting of spring. The hollandaise was buttery and spicy, with tastes of dijon. This is a very adult take on the Benny and would be perfect for an Easter brunch.

I’m not into kale salad as a side for my brunch. Brunch should be served with potatoes, toast and any other type of carbohydrate. There is no room for salad at brunch.

After a delicious brunch, we headed north to check out the Cheltenham Badlands. The Badlands are easily one of the coolest place in Ontario I’ve had the opportunity to check out and I would highly recommend it if you live in the area. Indie88 (do we view them as an authority on travel?) recently named it one of Canada’s 10 Underrated Landmarks.

IMG_1403 IMG_1405 IMG_1414 IMG_1422IMG_1409IMG_1410IMG_1416 IMG_1423Happy munching and hiking!

Voodoo Child

Voodoo Child is a coffee and cocktail bar, the perfect combination of beverages. And they serve brunch – could this place be any more well suited to my personality? I know what you are thinking, “Coffee? And cocktails? Pick one. There is no way anything can be good.” But it is.

We headed out to brunch on a sunny summer morning. We sat at the bar where we could watch the baristas brew all sorts of magic. We both ordered coffees and then breakfast. Breakfast is cooked based on seasonal ingredients and is listed daily on chalkboards. The kitchen at Voodoo Child is literally just your average kitchen stove. Seeing a kitchen like that inspired and challenged me. If someone can churn out breakfasts to a small restaurant of people using a residential kitchen stove, the possibilities are endless in my own home.

I ordered the Voodoo Breakfast Muffin.

IMG_1381The Voodoo Breakfast Muffin on a toasted English muffin with peameal bacon, fried egg, cheddar and sriracha aioli. Served with Dijon potato salad and greens.

How cute is this plate and bar? It feels like a farmhouse. The sandwich was delicious. It was perfectly balanced between saltiness and sweetness. The bacon was cooked throughout and was not rubbery or tough. The egg was fried over-medium, the perfect way to cook an egg for a sandwich. It maintains ooziness but without creating a mess that spurts out all over your face and table. The sriarcha aioli added a hint of spice and sweetness. It was the final touch that the sandwich needed to bring it beyond comparable to a McDonald’s sandwich.

Potato salad should always accompanying breakfast. This is a revolution. I love the idea of brunch literally having a breakfast component and a lunch component. The perfect balance to ease you into the day.

GC ordered the Butternut Squash Omelet.

IMG_1380The Butternut Squash Omelet with roasted garlic and goat cheese. Served with toast and apple/walnut and arugala salad.

This is the ultimate in brunch food. A breakfast item so standard and typically plain, but taken to a whole new level with squash, roasted garlic and goat cheese. It was so rich and savory. The squash and garlic created a creamy rich base with the goat cheese. Yums.

Our brunch was delicious and has made us big fans of this spot. GC has made Voodoo Child his go-to for coffee before work and we have also tried cocktails here. The cocktail menu is bourbon based and has a very classic feel to it with egg whites, bitters and hard alcohol. When we went, I sipped on the V Beckham with Jim Beam, brown sugar simple syrup, lime, bitters, and sparkling wine. It was classy, elegant and different, much like it’s namesake.

I would definitely recommend dropping by at any point in the day to enjoy either a coffee or a cocktail – both are perfection. Happy munching!

Swan Restaurant

After our failed attempt of yoga at Canoe Landing Park, we opted to try a new class. This time we tried yoga at Trinity-Bellwoods Park. This was much better. The class was under a beautifully shaded area of grass, with soft music and was at a much slower, relaxing, stretching pace. And even better: Trinity-Bellwoods is in a prime brunch location. After a full hour of yoga we went for brunch at Swan Restaurant.

Swan Restaurant is your typical retro diner: bar stools, booths and vintage music but with a fancier, slight more upscale menu. The menu was impressive which was intriguing. It went beyond your regular brunch items and even had seafood! I would have never thought I could get freshly shucked oysters at a diner.

I ordered the Hangtown Fry.

IMG_1278The Hangtown Fry with smoked oysters and pancetta egg scramble.

Tip: when ordering a menu item with seafood you should probably look at the price and consider if you will actually receive a substantial amount of seafood. When something is $9.00 and has oysters, you are not going to have a substantial amount of seafood.

This was a disappointment. Obviously there were not a lot of oysters in this scramble. Can we even call this a scramble? It’s more of a sad not fluffy omelet. The pancetta was crispy, salty and the high point of the scramble.

After doing an hour of yoga I think I deserved something a little greaser, a little fattier and a lot yummier.

GC ordered the Monte Cristo.

IMG_1275This was the special of the day and that’s all I have to say about that. It was similar to my scramble in that it was boring, not very flavourful and did not use fresh ingredients in large quantities.

As you can tell we weren’t overly impressed with our experience at Swan Restaurant. It was diner food trying to be a bit too upscale and not succeeding at it. The highlight of that morning was the yoga which for me was truly baffling. The day that I prefer fitness to brunch is a day that should be noted and remembered. I may not have found a new favourite restaurant but I found a new exercise.

Happy munching!