Best Place for Brunch in Toronto? Table 17...at least I think so!

What can be said about brunch that hasn’t been said before? Lots actually… When you dine at a breakfast joint such as Cora’s, Eggspectations, Sunset Grill - you usually get what you pay for – which is a meal consisting of the usual suspects that you whip up in your own home. There is nothing wrong with that, but you can and often do get the sarcastic waiter/waitress, the generic coffee and creamers, the screaming kids and mass produced food. Not sure about you, but that doesn’t always hit the spot for me – especially because I  love breakfast food and always searching for the latest and greatest in Toronto. Could I have found it at Table 17? The answer is a resounding yes!

 

I consider myself an expert on breakfast food. When I was an apprentice at the Waterside Inn Hotel, I was put in charge of the breakfast service for six months to pay my dues. I can honestly say breakfast done well is not as easy as scrambling some eggs and flipping flapjacks. People expect homey comfort food that is both fresh and delicious – what a great way to start the day. At the hotel, breakfast was paramount, it had to be fresh, hot and dare I say it…prepared with a bit of flare. It needed to be something easily recognized as breakfast but taken to another level. This relies heavily on one of the key principles of cookery - Respect. Specifically, respect for the ingredients - treating and cooking them to perfection simply and consistently.
At Table 17, the brunch menu is simple - there is something for everyone. The chef definitely knows how to use the ingredients and balance flavours. When you combine that with great friendly service, a beautiful dining room, you have something special - you have Table 17.

Since my trip to Lake Louise for a wedding photo shoot, I have been on the look out for a Caesar that was as good as the one they served there. It's been a long time coming, but I think I might have found it here. Nothing gimmicky or cliché - just a darn good spicy Caesar. One of the best that I have had in a LONG TIME!

Just a nice detail shot of some of the nice touches that abound in the decor at Table 17, nice light fixtures, art work and photography line the walls. There is definitely a nice cozy feeling to the restaurant.

Alsatian onion tart with caramelized onions, double smoked bacon lardons, blue cheese and poached pears on puff pastry served with a mixed baby green salad. It was perfectly cooked, warm and tasty with the zing of blue cheese. The bacon made for the perfect complement of salty and smoky flavour and the pears round out the entire dish by providing the perfect amount of sweetness. The salad was dressed well and added an acidic quality to cleanse the palate. Overall, this was a success and I loved it.

Farmer's breakfast with scotch eggs, assorted country cheese, pâté, branson pickle, toast and mixed baby green salad. For those that may not know what a scotch egg is, it’s a shelled medium to hard boiled egg wrapped in a sausage meat mixture, breaded and deep fried. I do not normally order these as the breading and the sausage mixture get in the way of a good egg, but these were supremely tasty. I loved every bite. The breading was crisp, the eggs perfectly cooked and the sausage mixture was just enough to give flavour and was not over bearing at all. The pâté was unfortunately a bit lacking but it was yummy when combined with the mini toasts and branson pickle. Maybe some Dijon mustard would be nice next time? The cheese assortment was very nice it included some old white cheddar and a brie cheese to complete the hybrid Scottish/English ploughman’s lunch. It was very yummy and I loved this as well!

Here's a picture of the overall spread! In addition to ordering two main dishes, we took this opportunity to sample a wide range of their sides. We ordered potato rösti, double smoked bacon, and two varieties of sausage. One was a more traditional English sausage the other was more like a chorizo sausage with a bit of kick. We couldn’t decide which one we liked best as they were equally delicious. I cannot wait until our next visit!

Yet another photo of the spread of food from Table 17 - it was a bit of a feast for us. Every bite was just as fantastic as the first.
When we were done our meal, something at another table caught our attention – dessert! Although they don’t normally offer a dessert menu during brunch service, we lucked out. Another table had specially ordered sticky toffee pudding and thankfully, the kitchen was able to accommodate our request to have one as well! Thanks goes to the kitchen and the waitstaff for giving us the opportunity to try the mouth watering pudding! 

The sticky toffee pudding was served warm, gooey and surprisingly not as sweet as you would think. It was absolutely perfect. I am not sure what the sauce was that accompanied the caramel/toffee but, it was delish. I am thinking that it was a pear/apple preserve on the side. I'll just have to go back for another one and find out. 

Table 17

782 Queen St. East
Toronto, Ontario
M4M 1H4
416.519.1851 

info@table17.ca

Hours of Operation:
Brunch Saturday - Sunday 10:30 - 2:30
Dinner Monday - Sunday from 5:30pm

In searching for memories of cucina della nonna, we visit Briscola restaurant

To say the competition for food dominance in Little Italy is cutt-throat is an understatement.  Rising from the ashes of Cinq 01, the newly formed partnership between Ink Entertainment’s Charles Khabouth and Amber’s Toufik Sarwa have combined like a phoenix rising from the ashes to form Briscola restaurant. At its helm, an up and coming Chef Sean Reeve takes us on a journey of good hearty Italian cuisine. I can say with confidence that there is a new contender and others should take notice. 

The atmosphere has a bistro meets lounge feel. The music keeps the good vibes going throughout the evening. If I closed my eyes, I would swear that it was just like being at home, chilling, listening to my own music collection.  What can I say? Great minds and all…

The menu relies on traditional Italian favourites borrowing from classic comfort food “nonna” style, but with a few twists. Nothing on the menu seems out of place, and there is something to satisfy most if not all tastes.

Katie, our server, was the consummate professional, cheerful and knowledgeable when it came to the menu and ingredients. She gave us great recommendations, and steered us through a wonderful meal. A big thanks goes to Katie!

Now let’s get to the food... The burrata with oven scorched tomatoes and aged balsamic (think mozzarella taken to the extreme)  was up to bat first, and it hit a home run on the first pitch.  The burrata’s delicate flavour accompanied by the sweet scorched tomatoes and lightly dressed arugula help to propel this dish and made it a star. This is a dish worth ordering again - it’s really that good! The arugula was perfectly dressed. They use their own olive oil and balsamic vinegar throughout the menu and happily you can purchase some as a small take away memory of a good meal eaten. This salad wipes away bad memories or poorly executed traditional caprese salads that I have had the unfortunate luck of experiencing, I just loved it!

The fried olives with orange zest and parsley were up next. They came in a small shallow frying pan to enhance the rustic feel to the meal. The coating is technically perfect. It did not fall off or crumble as I half expected it would. The olives had a wonderful textural contrast that is highly addicting. Before you know it, you’ll find yourself subconsciously picking at them and popping them one, two even three at a time. The fried olives are truly a great accompaniment to any dinner or just to have with a drink at the bar.

              

The tagliere del salumiere was served with homemade accompaniments and we asked for a bit of cheese into the mix. A traditional cheese plate is available in the desserts menu.  Upon request you can order it at the start of your meal. The cured meats included organic pancetta from Niagara, bresaola, coppa and salami. The cheese on the plate varied in texture and taste, today’s selection included a beautiful tiger blue, a goat’s milk triple cream brie and traditional Grana Padano. The homemade preserves - blackened honey, berry compote and macerated figs – made the dish unique and they paired perfectly with the cured meat and cheese selections. I must admit that I was a bit disappointed to learn that there meats are not cured in house. However, they are purchased faithfully from local vendors and from Italy. I am happy to hear that they are hung and dried in house for an extended period to intensify the flavours of the meat. Chef Reeve knows his charcuterie. The question will be asked, how did this charcuterie platter compare to the greats in Toronto? I would say it’s worth enjoying, there is care and thought put into the pairings and the homemade accompaniments make this unique to Briscola.

Tagliere del salumiere

The homemade preserves - blackened honey, berry compote and macerated figs

As many of my Twitter followers know, I am very particular when it comes to how I like my pasta and I almost never order pasta in a restaurant. I am picky for many reasons but I won’t get into that here. What I would like to say is, in all the years dining in Toronto. This is the very first pasta I have ordered and more importantly one of the only ones I would recommend to someone.  The bison bolognese pappardelle with buffalo milk ricotta was in one word…fantastic.

Bison bolognese pappardelle with buffalo milk ricotta

The flavour of the ground bison and the sauce with the fresh pasta cooked perfectly al dente made this dish a winner. If I ever crave pasta, I know where to go, Briscola. The only other times that I’ve ever been blown away by a pasta dish was in Italy. If I had to be critical, I would have liked the sauce to have a little more heat (spice). 

Just a few shots from the evening before we get to the main course.....

Chef Sean Reeve preping for a busy night at Briscola

Beautiful, stylish and elegant the decor of Briscola is a fusion of bistro and lounge.

Table settings ready for guests and some great food

Looking out to the front, the bar and some really nice decor define Briscola

Onto the entrée – the 12 oz centre cut veal chop. Although I asked for the meat to be cooked medium rare, Chef Reeve insisted I try it medium as it would enhance the overall flavour – and I’m glad I listened because it tasted divine. The frenched veal chop is cooked wonderfully, tender, succulent and well seasoned. The marinated shitake mushrooms and mizuna in the rosemary balsamic reduction was extremely tasty. 

Note: I must come back for a visit as I have heard that the braised beef ribs are just as magnificently cooked, fall off the bone tender and full of flavour.  

12 oz. Veal Chop cooked to perfection, well seasoned and delicious

Although we were getting quite full, Katie highly recommended that we must try dessert. So we looked at the small yet confident choices laid out to tempt our sweet tooth. We chose the panettone bread pudding and salted caramel chocolate tart. Admittedly, I was a bit hesitant to try the panettone as I read online that someone had said that, “it was dense and uninspired.” I beg to differ! 

Briscola's Panettone Bread Pudding is a must have!

Between the two desserts the panettone is a must have! It was served with dates, pistachio and a vanilla gelato. The bread pudding was luxurious and the fruit accompanying the pudding helped to cleanse the palate and added the perfect amount of acidity to counter the creaminess of the butterscotch sauce.  Divine!

Salted Caramel Chocolate Tart - Rich, Chocolatey and Dense!

The salted caramel chocolate tart was nice, but it’s a dessert best shared between two people as it was very rich. It was the complete opposite of the panettone, which was light, fluffy and not too sweet. The tart was dense, rich and after a few bites a tad too sweet. 

 

After dinner and walking off our delicious meal, I took the time to really reflect on the meal. Looking at the dishes as a whole, I smiled and said “yes!” what a great meal. The music, the ambience, the service and most importantly the food combined to make this a really enjoyable evening. I would recommend making reservations as it does get busy – especially on the weekend.

Briscola Restaurant
501 College Street

Toronto, ON

www.Briscola.ca

Twitter @BriscolaToronto

Delectable Reading - Plate to Pixel by Hélène Dujardin!

Plate to Pixel Promo Video HD from Taylor Mathis on Vimeo.

Available for order through your favourite online bookstores. It is a must for those who are interested in learning how to make your photos look delicious and for those who simply enjoy beautiful photography!

Charcuterie...oh where can I find the best?

The Black Hoof

Upon entering this restaurant on the hunt for Toronto’s best charcuterie, I was impressed with the modern décor and ambient lighting. I was greeted by the hostess and requested a seat at the bar (there was a waiting list for tables, so I opted for the bar seating).  The small yet efficiently designed kitchen is bustling with activity – however there is a sense of controlled chaos that engulfs the kitchen area.  Once we get seated, the bartender takes our first round order of drinks. I go for a pear cider and my partner goes for a cosmopolitan. The bartender, with his efficient and perfectionist ways, mixes the perfect cosmopolitan and pours a perfect pint of cider.

Having no regular menu, it allows the Black Hoof to create unique daily menus that use the freshest ingredients. The Black Hoof serves food that hovers around peoples’ love for all things meat - incorporating all parts head to tail. 

As we placed our order, we knew we were in for something special.  Being a first time guest, we relied heavily on the bartender’s recommendations. He assured us that we could choose no wrong.  Up first was the large charcuterie platter and bread.  When it arrived, we were taken through the different kinds of meat that would be delighting our palates. The cured meats and pâtés (minus one) were prepared in house, making each of these scrumptious delights exclusive to the Black Hoof.  Ever since my first charcuterie at Eight Wine Bar at the Cosmopolitan Hotel in Toronto, I have been on the prowl for more unique charcuterie plates.  To summarize, the Black Hoof charcuterie is a MUST have!

From there, we moved on to uncharted territory - constantly in awe at the buzz in the kitchen.  Considering the limited space, the use of household equipment and the quality of the food – it is truly amazing that this level of cooking can be done. Up next, we were brought what can only be said to be one of the most exquisite tasting stews in the world, the Tripe and Trotter Stew. It is full of flavour! The meat is melt in your mouth tender and the sauce lusciously rich.  The highlight of our meal arrived next – the Raw Horse Sammy (sandwich). One word, divine!   The seasoned horse tartare served open faced on toasted light rye, garnished with capers and an quail egg yolk on top is quite possibly the best thing I ever ate (like the Food Network TV show). The mayo and red onions adds a nice kick, and the pickles are the perfect accompaniment to this exquisite sandwich. I am in love with a sandwich and it has left me asking for another!  As the night progresses and the drinks keep pouring in, we decide to order another dish – smoked sweetbreads with a sage cream and chive polenta. The sweetbreads have the perfect amount of crisp from the coating and a beautiful soft smooth texture inside which is oh so pleasing to the mouth. The portion is generous enough to share for two and the polenta is perfection – smooth and flavourful. 

We pass on dessert, despite how tempting the chocolate-ginger cake with gastric and shredded apples sounded.  

Overall, the experience at the Black Hoof left us truly satisfied and with a desire to come again…SOON!  We loved the atmosphere, the music fit the evening, the lighting romantic and the service excellent. The best part was unquestionably the food.

Rated: Perfection

The Black Hoof

928 Dundas Street West

416-551-8854

Chef/Owner Grant van Gammeron

Owner Jen Agg

www.theblackhoof.com

*note:  It seems that the dynamic duo of Van Gammeron and Agg are up to their creative genius again.  Looking for a new challenge they are soon to launch a new project in the space that the Hoof Café used to occupy.  If it is anything close to their level of food and service they dish out every night at The Black Hoof I can only imagine that things are going to be good…very good!

Adored boîte hits the spot! Bravo!

Café du lac….a little neighbourhood gem!

What can I say that hasn’t been said already about Café du lac? It truly is a gem - a neighbourhood secret that is frequented by faithful patrons. The restaurant delivers service with a smile and most importantly, it is deliciously Quebecois. I love all regional cooking but the food from this region is truly unique and distinct.  

We chose a weeknight to visit. First impressions do not disappoint. Kathryn, the owner, greets us warmly and sits us at our table. It’s a bit early but she confides in us that they are fully booked for the evening. Lucky for me, my wife Michelle has had the foresight to call ahead to make reservations. Reservations aren’t always necessary but are recommended especially on a Friday or Saturday night. They have live music performances on Friday and Saturdays are very lively and business is brisk.
As this was our first visit, we took the time to peruse the food and drink menu. The menu isn’t extensive, but very inspired. There is a definite flair for the classics, but the menu also includes a few unique dishes. Serving various types of game meat and inspired by the Quebecois region for its unique flavours, the food is comforting. Drinks are ordered and bread follows. Perfectly baked and accompanied by sun-dried tomato whipped butter, the warm bread was the perfect beginning towards a great evening of service and delicious food.

The charcuterie was the first dish to arrive at our table. I must confess I absolutely LOVE charcuterie!  I don’t know what it is about cured meat, crostini and terrine/pâté that I just can’t get enough of. I love trying all different kinds. Each and every charcuterie plate is unique to the chef - many cure and make their own, and even if they don’t, it’s just interesting to see what the Chef wishes to highlight. On this particular evening, the Chef served a trio of venison cured meat selections: 1) peppercorn venison, 2) sea salt and maple glaze and 3) blackcurrant venison salami. Other items on the plate included a duck breast prosciutto and a generous portion of foie gras perfectly seared and accompanied with chutney that was sweet and tart.  A sprinkle of sea salt over the foie gras was the perfect touch to balance all the flavours. This charcuterie is perfect for two as a starter or if you’re like me… potentially it is a meal for one.  It goes extremely well with a cider or a glass of wine.

Our next dish was one of Café du Lac’s signatures – poutine with cream sauce, cheese curds and pulled beef short-ribs. The cheese curds are gooey and oh so yummy! The pulled pork is tasty and adds the ideal touch of salt needed to pull the dish together.  The fries are golden and treated with care, made with Yukon Jack potatoes, fried twice and piled high on the plate. I have had my share of poutine and this one is definitely at the top of my list. It is decadent and comforting. You also have the option of adding foie gras. 

For our main dish, we were lucky to have the opportunity to experience Canard dans une jarre - Duck in a Jar. If you want to enjoy this divine foie gras stuffed duck magret immersed in venison balsamic reduction with savoy cabbage, leeks and Berkshire pork double smoked bacon on a week night, you must pre order one day in advance (otherwise it’s a weekend special). This delicious dish will please all your tastes buds. When the jar is removed, you’ll be overwhelmed with the scent of bacon, balsamic reduction and the duck. The rustic mashed potato is the perfect compliment to the dish. Every bite I took made me smile. I crave to have it again (soon)!

Before dessert, the owner, Kathryn, came by to ask how we were doing and was beaming with pride with her kitchen staff and the menu that she has created and rightfully so! When we heard the desserts were homemade, we had to try. The dessert menu is small, but there is most certainly something for everyone. It ranges from the chocolaty to sweet to tart. Michelle and I opted for the maple tart with vanilla and lemon Chantilly and the bagatelle. I must say that I am not normally impressed with sweets and only very rarely have what I would describe as an epiphany, but these desserts gave me pause to reflect and reconsider my normal aversion to sweets. The maple tart was perfectly balanced (we were concerned it would be too sweet, but upon Kathryn’s suggestion, we gave it a try and were glad we did).  It was elegant and oh so dreamy good! The bagatelle was a lovely, a lemon curd triffle vanilla sponge cake that had a punch of tartness that was counter-balanced by sweetness of berries and whipped cream.  Magnificent and very rewarding! 

Café du lac impressed and delighted our palettes with its dishes and desserts.

Scoring 4.5/5

Notes:

Owner Kathryn Ashby

Chef  Hudson Bernard

Dress is casual

Live music on Fridays

Reservations recommended

BYOW on Thursdays ($5 corkage applies)

website:

www.cafedulac.ca