Menthe et Couscous (Montreal)

Posted on Monday, September 05, 2016 by

There’s something seductive about Moroccan food… maybe because my first experience was at a popular tourist destination in Toronto where the so-so food is accompanied by belly dancers. Even without the entertainment, walking into the cozy Menthe et Couscous and settling onto their jewel toned bench, I knew I was in for a treat.


Moroccan cuisine is known for incorporating a variety of spices aiming to meld with the food rather than overpower. Of course there’s a ton of flavours, but nothing’s so spicy you need milk, sour that your eyes water, etc. Rather it’s the spices combined with freshness of herbs that makes it so tantalizing. Just walk into the dining room and the scents will coyly play with your nose.   

Normally, anything with ‘salad’ in the title is a quick dismiss, but the description of the Tunisia mechouia salad ($9.25) was so intriguing that I had to try it. First off, the dish is hearty and nothing like the leafy green variety. A medley of grilled vegetable is crushed into a thick paste - when spread onto a pita the topping resembles a less tangy bruschetta. I was a bit taken aback with the flaked tuna and olives topping the dish, yet the meaty tuna, peppery grilled vegetables, and briny olives actually were delicious together. The pita was rather hard, but also holds up against the saucy mixture so you can consume the starter rather cleanly.


For the less adventurous, the chicken brochettes ($19.50) are a safe choice. Essentially grilled chicken skewers, at Menthe et Couscous they’re not overly charred and rather juicy for white meat. The nutty tahini and house salad combining mushrooms, cranberries, walnuts, and a pomegranate dressing makes it different, but hardly wildly seductive.


What will get your mouth moaning is the tajine. Unfortunately, the dome covering it was taken away before I could snap a picture, but it’s essentially a cone shaped lid that helps braise and steam the contents – as the steam rises it’s captures in the vessel and drips back down into the base so the flavours aren’t lost.


The resulting lamb tajine ($23.95) is similar to stew but a whole lot more flavourful and since it uses less (if any) broth, the meat and vegetables’ natural flavours shine through. Additionally, the vegetables still have a bite to them so aren’t mushy like stew. Served with a large bowl of moist couscous topped with softened chick peas and cranberries, the grains are great for spooning the tajine’s juices onto … the gravy like sauce so good I would happily just have a bowl of couscous and plain sauce.

Menthe et Couscous’ warm dimly lit dining room makes you want to sit and relax after dinner. Wanting the experience to last longer, we caved in for the baklava ($3.95 each). I wasn’t particularly looking forward to the ultra-sweet dessert, but Menthe’s is dry enough to hold and uses just enough honey for sweetness. The baklava was a great ending without the heavy oiliness that normally follows the dessert.


Their green tea with mint ($2.95) is also perfect for easing the stomach after a filling meal – after all the indulgences the aromatic slightly bitter tea is refreshing and soothing. The restaurant certainly doesn’t skimp on the herb (there’s an entire sprig in the teapot) and serves the tea traditionally by pouring it highly so bubbles temporarily form and burst to release an intoxicating aroma.


Even without the discount being offered, a meal at Menthe et Couscous is affordable. The mains are pretty sizeable, so the two mains with a salad were more than enough to satisfy. Additionally, they have a bring your own wine program with no corkage fees, so you don’t mind opening another one… so you stay just a bit longer … oh seduction.

Overall mark - 7.5 out of 10
Disclaimer: The above meal was offered at a discounted price. Rest assured, as noted in my mission statement, I will always provide an honest opinion.
How To Find Them
 Location: Montreal, Canada
 Address: 361 Rue Émery

 Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
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Gastro World's Grading System
  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!

Is That It? I Want More!

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Menthe et couscous Menu, Reviews, Photos, Location and Info - Zomato

Ardo (Toronto)

Posted on Sunday, September 04, 2016 by


Ardo isn’t flashy. The décor reminded me of someone’s kitchen, the tables neutral and sparse.  Even as the tin of bread arrived, the thick slices looked rather plain. Yet, one bite into the salted soft chewy bread and a dunk into the rich olive oil, I knew the restaurant doesn’t need pomp … using fresh ingredients and seasoning dishes just enough is their calling.


Take the carpaccio ($16), the dish incorporated a nice selection of flavours and textures with the leafy peppery arugula, salty preserved mushrooms, and a slight crunch from roasted pistachios. Sure there was cheese, but unlike other places that shave copious amounts of strong parmesan on top, Ardo showed restraint with smaller pieces of ragusano instead.  My only grievance was the cut of beef: perhaps it was sliced too thickly or cut with the grain, but they were a tad chewy for carpaccio.


Seeing arancino ($7) written in its singular form on the menu, I should have realized we may need more than one for a table of three. Nonetheless, the risotto starter was a decent size and could adequately satisfy two. Inside the cone shaped coating was the traditional creamy rice … but stuffed meat ragú, green peas, and a light caciocavallo cheese! One of the best arancino I have ever tasted, it would even pair nicely with a salad to make a light meal.


Yet, it’d be a shame to miss Ardo’s pasta. The anatra ($18) was fantastic: the fettuccine chewy and emitting a lovely egg flavour.  Although I couldn’t decipher the five secret spices in the duck ragu, it was delicious and with the sauce on the bottom added a buttery meaty essence to the dish. Even the crispy kale on top was a good touch – just eat it quickly before the heat starts wilting the kale and rendering it chewy. 


You really can’t go wrong with pasta; my friend’s salsiccia ($17) showcased soft chewy pieces of orecchiette. The house made Sicilian spicy sausage added a hearty richness to the dish but it was balanced with rapini and cherry tomatoes.


As much as I enjoy Neopolitian pizza, I’m glad restaurants are starting to branch out to other regions as well. Ardo’s Sicilian crust is crispy with huge air pockets – oh that lovely yeasty aroma that escapes as you bite through the pizza. The speck & ‘shroom ($19) incorporated copious amounts of prosciutto and the same salty preserved mushrooms used in the carpaccio. The thin layer of tomato sauce was enough to flavour the dough, but more fior di latte is required for creaminess.


Despite being in a Sicilian restaurant, we didn’t order the cannoli for dessert, instead settling on the torta all’arancia ($8) to share. I didn’t think I’d like the dish after reading there’s orange incorporated into the creamy mascarpone. But, it wasn’t bad. With the lady fingers, amaro liqueur and sprinkling of cocoa powder, the cake is essentially a tiramisu with fruit. It’s okay, but I’ll take the tried and true espresso any day.


Another thing I like about Ardo’s low key environment is the quieter setting. With all the loud music blasting at the “trendy” places, I’m delighted to find a place where the ambient noises are subdued and I don’t have to shout to catch up with friends. So yes, Ardo isn’t fancy … but that’s just the way I like it.  

Overall mark - 8 out of 10



How To Find Them
 Location: Toronto, Canada
 Address: 243 King Street East

 Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System
  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!

Is That It? I Want More!

Other Gastro World posts similar to this:

Ardo Menu, Reviews, Photos, Location and Info - Zomato

Celebrating National Rum Day at Miss Things

Posted on Saturday, September 03, 2016 by

If rum conjures up images of overly sweet slushy drinks at an all-inclusive or a particularly messy night in university, Miss Things and Flor de Caña aims to change that perception. During National Rum Day, the two combined to host a dinner and rum pairing ($65 per person), showcasing the popular spirit in a more refined light. Prices are provided on dishes offered on Miss Thing’s normal menu.

After a day working, the rum punch was a warm welcome and the first hints that Miss Things’ cocktails are something else. Sure the punch incorporated the traditional rum and juice, but the splash of ginger beer added such a great kick of flavour and the mint, when infused into the drink, mellowed it out.  


As the crab toast motoyaki ($8) appeared, its rich creamy seafood aroma preceded the dish. Sitting on a well toasted sourdough crostini was plenty of warm crab meat mixed into a buttery lobster hollandaise. A delicious way to begin the meal and a starter to try if you enjoy lobster rolls.


Chef Jasper Wu’s Pan Asian creations incorporates fresh fruits with a host of other ingredients, to give dishes an interesting twist. Two fruit salads served that evening had varying love-or-hate elements, but were nonetheless different from the generic green salads.

The watermelon salad ($12) takes the fruit and compresses it with a bit of lime. Then comes plethora of flavours with a briny spicy XO sauce, mint, shallots, cotija cheese and deep fried burdock root chips for crunch. Having had something similar before, the fishiness from the XO sauce was a bit too much. Also, I  prefer the watermelon in its natural state, as I found pressing it with the lime juice gave the fruit the soggy texture and slightly off flavour of watermelon that’s been sitting around in a fruit salad for too long.


Meanwhile, the pineapple jicama salad ($12) was a hit, also having a sweet and savoury twist but in a balanced manner. The thin slices of sweet pineapple and crunchy jicama slivers were so refreshing, and you could customize how much of the spicy peanut satay sauce to mix into the fruit. Normally, I’m not a fan of savoury dishes incorporating roasted peanuts, but in this case, it worked with the salad and the crispy rice noodles crowning it.


The intricately put together mosaic of thinly sliced octopus in the carpaccio was beautiful. Having been lightly grilled, it wasn’t raw and retained a light sweetness. Under the seafood were piles of soft beluga lentils and crisp pineapple salsa, both worked nicely with the tender octopus. Around the plate, a shrimp paste vinaigrette and squid ink salt, to add even more of a seafood essence – I scooped up every bit of the condiments.


Our main, an espresso rubbed elk loin, was a swift change from the otherwise tropical dishes previously served. For such a lean cut of meat, I was pleasantly surprised by how tender and juicy it remained. The rich foie gras sauce and chanterelle jus were fantastic, both strong but complimenting flavours. With the crisp asparagus, roasted Jerusalem artichokes and meaty chanterelles, the dish had a French flair and was a satisfying ending.


Throughout the meal, progressively aged shots of Flor de Caña rum were presented. As we moved from the light and fruity 5-year old to the slightly richer 7-year old, the rum’s harshness mellowed out a bit and had a sweeter finish. Then we sampled a “sipping” rum, the 12-year old is meant to be enjoyed plain, although still strong it had a pronounced molasses taste without the sweetness.  

Karen Moodie, ambassador for Flor de Caña, explains what sets this Nicaragua rum apart: aside from the long periods of aging in barrels, they won’t add anything after the barreling period (where natural evaporation occurs) so you’re able to sample the true aged product. Moreover, they are a vertically integrated company owning everything from the sugar cane fields to the bottling facility – they essentially control the quality at every step of production. Due to these factors, their rums have been awarded numerous accolades amongst the World Spirits community.

Still a newbie to the sipping spirits category, the evening was a great palette developing experience. I’ll be honest, even with the sipping rum, the drink still had a kick to it… the finish not unlike what you’d find in scotch and whiskey. But as you taste them side-by-side, the small nuances start to peek through – slightly smoother and the flavours turning richer.  

 Sadly, due to an early morning meeting, I wasn’t able to stay for the grand finale: a chocolate banana mousse paired with 18 and 25-year old rums! One can only imagine how nicely the spirits would pair with a sweet dish incorporating the same banana flavours infused into the rums since their leaves line the barrels. Oh well, until next National Rum Day. Thank you Miss Things and Flor de Caña for a delicious development experience!

Overall mark - 7 out of 10
Disclaimer: The above meal was complimentary. Rest assured, as noted in my mission statement, I will always provide an honest opinion.
How To Find Them
 Location: Toronto, Canada
 Address: 1279 Queen Street West

 Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System
  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!


Miss Thing's Menu, Reviews, Photos, Location and Info - Zomato

Cluny Bistro for brunch (Toronto)

Posted on Sunday, August 28, 2016 by

Despite this being a return visit, I still get entranced with Cluny Bistro’s dining room. It’s charming, elegant, intricate and beautiful … so French that Carrie Bradshaw would certainly approve. If only the restaurant were opened earlier, what a perfect place it would have been to host my bridal shower. Brides of today, take note.   


At first, I was a little worried if Cluny was a serious brunch establishment - our waitress was unsure whether they carried English Breakfast. Yet, one sip of the flavourful Tea Squared brew ($4) eased away any fears and I was ready for food.


Their weekend brunch menu includes French favourites (onion soup), traditional breakfast offerings (omelets), and then there’s classics with a twist. The pork banh mi benedict ($19.75) seemed out of place at a bistro, yet the promise of roasted porchetta and ultra-thin frites were too hard to resist.

Something about the combination of roasted pork, crispy crackling, pickled vegetables and well toasted sourdough bread … the aroma is hard to describe and incredible. The runny poached eggs went nicely with the ample chunks of porchetta, although I found the pickled vegetables were best eaten on their own. The thick slice of grilled sourdough soaked in all the delicious juices, but required a utensil sharper than a bread knife to cut through.

Cluny’s adjoining boulangerie is fantastic and after having a taste of the freshly baked breads during brunch, we had to stop into the bakery for things to go. Get the roasted garlic focaccia ($3.50), it’s not overly oily but still has a lovely sponginess; the liberal sprinkling of salt and sweet cloves of garlic topping the focaccia meant I didn’t even need butter. Brunch and groceries all procured in one spot, what an efficient start the day.

Overall mark - 7 out of 10
How To Find Them
 Location: Toronto, Canada
 Address: 35 Tank House Lane

 Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System
  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!

Is That It? I Want More!

Other Gastro World posts similar to this:

Cluny Bistro & Boulangerie Menu, Reviews, Photos, Location and Info - Zomato

Shoushin (Toronto)

Posted on Saturday, August 27, 2016 by


Take it from a person who hated sushi as a teenager: quality ingredients and eating from the hands of a well-trained chef makes a HUGE difference. Having been introduced to “Japanese” cuisine in places like Memories of Japan or AYCE restaurants, I couldn’t understand why people enjoyed the spongy fleshy fish. But, it’s similar to expecting someone to like Mexican food after feeding them Taco Bell (no offense, the fries supreme is great, but the tacos? Not so much.)

Hence, when a Chef names a restaurant after the pursuit of craft, Shoushin translates to a Chinese phase signifying ‘a craftsman’s heart’, you know to expect a high caliber. Undeniably, my new found appreciation for the raw dishes have been cultivated after eating the real thing. Dining from the hands of a craftsman isn’t cheap, but just like having a fantastic steak, a good sushi meal should be reserved for special occasions.

Like other high-end sushi restaurants, Shoushin’s offers only omakase menus that changes based on ingredient availability and the chef’s whim. As a diner, you simply pick a price point ($80, $130, $160 or $250) and inform them about food allergies.

Wanting to try their sashimi, we opted for the Yuri ($130) menu. Consisting of two appetizers, sashimi, soup, sushi and dessert, it allowed us to sample a bit of everything.

The first appetizer, a tomato pod, showcased the artful plating that synonymous with Japanese cuisine. After the tomato’s juicy pulp is hollowed out, it’s used to make chilled agar-gar jelly noodles (a gelatin derived from algae). Topping the slick noodles were succulent pieces of East Coast Canadian crab; a dollop of tomalley added an extra richness. Completing the dish were cold asparagus and ponzu jelly, which made it a refreshing summer starter.

As the grating board was revealed and the wasabi root prepared, the anticipation started to build. We’re warned that the prized condiment shouldn’t be mixed into the soy sauce, instead you add a bit to the fish and then dip into the soy separately.


The sashimi was equally beautifully plated and with two slices of everything (except for the octopus), could be shared (Shoushin allows diners to choose different menus). Luckily, everything tasted as great as it looked (from left to right):

  • With bits of a chopped herb (could be shiso) topping the fluke (hirame) it was light and refreshing, slowly easing my taste buds into the meal.
  • The amberjack (kanpachi), while still delicate, had an almost creamy finish that’s really different from past experiences.
  • Although I couldn’t catch the Japanese name of the smaller fish, I could have sworn it was described as “chicken fish” in English. If it were, I could see how the name was derived as the fish’s skin had the chewy springy texture of a cold boiled chicken.
  • What a shame that there was such a small cube of the octopus. The tentacle was so flavourful and tender that I immediately wanted another taste.

Following the sashimi was a hot appetizer: a lovely sesame encrusted miso marinated black cod – just as flavorful and moist as the typical grilled version, but with a nutty crunch from the sesame coating. On the side, a pyramid of crown daisy vegetables, shredded carrots, and shiitake slivers mixed with tofu paste. I could have done without the side of vegetables as there’s a unique taste to the chrysanthemum greens that I’ve never acquired (also known as tung ho, it’s also frequently found in hot pot restaurants).


Before the sushi, a rich bowl of hot miso soup was presented. Earthier than the typical salty broth, it went nicely with Shoushin’s take on agedashi, which was was mixed with a glutinous flour so that the tofu had a chewy nutty bite.


Lastly, ten pieces of individually prepared sushi to finish off the meal – you will not leave hungry. Before getting into the heavenly ending, I must commend Shoushin on their overall client experience: their service attentive and friendly, but also incorporating small touches to ensure everyone is comfortable. For example, diners are presented with a thick wet napkin to wipe their fingers on after picking up the sushi, if they feel uneasy using their chopsticks to get the sushi from the counter (even I had to resort to picking up the red snapper).

The first bite of the intertwined slices of Japanese seabass (Suzuki) showcases Shoushin’s rice at its finest – warm, vinegary and a creamy consistency.


Although still good, the golden eye snapper (kinmedai) marinated in kelp would be even better if the skin was removed as I found it made the sushi chewy.


Chef Lin was quick to clarify that the next piece, butterfish (ibodai), was the real deal and not the manufactured escolar found in budget restaurants. Intrigued to try the real thing, I forgot to take a picture, but found that it was not buttery, rather having a light mellow finish. If anything, the striped jack (shima aji) should be renamed butterfish as it simply melted and was absolutely delicious for such an unassuming looking fish.


Shoushin’s tunas are out of this world in terms of creaminess: the lean cut (akami maguro) was velvety and flavourful; the medium (chutoro maguro) was equally luscious.


By the time the fatty tuna (otoro maguro) arrived, I was expecting butter heaven. Interestingly, the otoro was scraped into a paste and topped with sesame seeds, but was served a tad too cold so the fish’s oiliness and rich taste was rather muted.


The most surprising piece had to be the mackerel (aji). Despite not having a single green onion adorning the normally fishy sushi, Shoushin’s aji was clean and mild tasting, while still incorporating the meaty texture. It’s easy to make tuna taste good, but to heighten the mackerel to that level was astounding. Like his mentor, Chef Seiichi Kashiwabara from Zen, Chef Jackie Lin keeps his sushi simple and instead relies on the quality of the ingredients to shine through.


After having the Argentina shrimp (ebi), it seemed the sushi’s natural sweetness would have been a nice transition into dessert. So, it was a bit unexpected that the following hand roll would incorporate such a strong smoked tuna. Yet, it all worked and Lin’s perfectionist side was highlighted again as he encouraged us to eat it right away before the ultra-crispy nori became tough.


The customary sweet omelette (tamago) signaled the end of the sushi. Dense and incorporating a strong eggy aroma, I loved that you could see the layers of egg white and yolk to give it interest.


Normally, the desserts at upscale sushi restaurants are forgettable … assuming anything is even served. At Shoushin they have the customary ice cream – a house made roasted green tea version that’s okay but too icy. The matcha pudding, on the other hand, is fantastic with the smooth crème caramel like base, topped with sweet red bean paste, a chewy glutinous rice ball, apricot and an extremely strong matcha sauce. The dessert was delicious and different, a very satisfying end to the meal.


Although each menu can be accompanied with sake pairings, we found it’d be too much. Instead, the sake flight ($18) was the perfect amount – just enough to sip and try with the different foods.  


Overall, the dinner at Shoushin was impressive. Having already accomplished so much for a young chef, Chef Lin continues to strive to for perfection. When my husband commented on how delicious the rice was, our waitress passed along the compliment to Lin. His immediate reaction, without a smile, “It could be better” and went on to explain how the rice in Japan is aged for a year.


Make sure to get a seat at the sushi bar, it’s a wonderful opportunity to see the chefs at work and speak to Lin who divides his attention amongst everyone. Despite his serious nature, he even cracks jokes - after I commended the clean tasting aji, he kidded that he cleans it more than himself … immediately the entire bar erupts with laughter. What a surprising delight: having started as a stern fancy meal, it leaves me with a homey feeling and a full belly.

Overall mark - 9 out of 10 
How To Find Them
 Location: Toronto, Canada
 Address: 3328 Yonge Street

 Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System
  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!

Is That It? I Want More!

Other Gastro World posts similar to this:



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