These days, Stephen and I order take-out at least once a week. As much as we have our favourite spots, it has become a struggle to decide what to order when options in our neighbourhood are limited and with Stephen being a great cook. Eating out was starting to lose its lustre until this weekend when we were spoiled with a 5 course tasting menu by Chef Jef Edwards from Ration at Home. The meal reminded me of everything I love about dining out and how much I miss Toronto restaurants.

Disclaimer: All food and drinks reviewed below were provided complimentary. All opinions expressed below are wholly mine.

Our five course menu for two was delivered in two bags, one hot and one cold, with a note at the top to put the gelato in the freezer. Each dish was packaged individually with sauces separate and detailed plating instructions were included. Even in takeout form, it was clear each dish was packed and delivered with care and attention. The burrata was beautiful and not a grain was out of place in the risotto. The meal was designed to be served family style, but could easily be divided into courses with the Duck Tartare and Burrata as appetizers and Risotto and Confit Duck as entrees.

I was so excited to see tartare and burrata, two of my favourite dishes that I haven’t had in over a year, on the menu. The duck tartare was served with raw endive leaves that had a slight bitter taste, which paired nicely with the savoury duck. The seasoning of the tartare was on the milder side for me, but the quality of ingredients really shone through. Oh my the burrata, *chef’s kiss*. Served on a bed of greens with pickled green tomatoes, and drizzled with an herb oil and olive oil vinaigrette, every bite was heavenly. There was the creaminess of the burrata, crunch from the tomatoes and richness of the olive oil. Stephen and I devoured this dish, what lactose intolerance?

Alivia’s favourite non dessert dish was the duck confit, and there was plenty to share between the three of us. Crispy skin and sweet relish rounded out the tender duck leg. Between the burrata and the relish, the slices of sourdough bread were well taken care of. Stephen’s favourite dish was the creamy spring pea and samphire risotto. While there was the occasional crunch, the flavours and seasoning were superb with the seasonal ingredients.

Dessert was a smoked chocolate tart with truffle honey and vanilla gelato. I loved how the smoke flavour of the chocolate and the earthiness of the truffled honey was mellowed by the vanilla gelato. Again, such strong flavours, in balance with each other.

Overall, Ration at home was such a treat. A reminder for my taste buds of being blown away by combinations of flavours and textures, the delight of enjoying a fine crafted meal, with enough leftovers for the next day. To order Ration at Home for pick up or delivery, visit https://www.exploretock.com/rationathome.

Back in 2019, before physical distancing and self isolation was our norm, Stephen and I celebrated his birthday at Momofuku Kojin. I have to admit I really miss dining out. Even though we scaled back our eating out habits last year, trying new restaurants was still something I looked forward to when we did. One silver lining (and I am on the lookout for those daily) of having a long blog queue is being able to relive those delicious meals of days past.

Atmosphere: Located on the top floor of the Momofuku restaurant, Kojin takes over the space where Shoto and Daisho used to reside. While the menu is more relaxed, the dining area felt more masculine with lots of dark wood, leather and metal. I always enjoy sitting at the bar or chef’s table when available. At Kojin, bar seats meant we had a great view of the wood-fired grill that touched a part of every dish. Complimentary coat check was provided and at 5pm, not many tables were occupied.

Service: Sitting at the bar, our order was taken by the server and drinks but we were mainly taken care of by the chefs. After answering a few questions about the menu, we picked our dishes and our server recommended how they could be coursed out. The chef introduced each dish as it was served, which I always love, with a description of the ingredients and accoutrements. Our server continued to check in on us throughout the meal, refilling empty water glasses, keeping us well taken care of without hovering.

Food: To start, we ordered a Corn Flatbread with seasonal roasted vegetables. The dish looked simple but blew me away with the rich flavours of the smoky roasted vegetables and pillowy texture of the flatbread. Every bite was perfectly seasoned, creamy and just addictive. I’d go back to Kojin just to order “The Board”, Flatbread with all the possible accompaniment. This was so good and set a high bar for the remainder of the meal.

For sides, we order the Atlantic Salmon Crudo with shishito and charred kirby cucumber, Gouda Mashed Potatoes and Fire Roasted Squash & Apple. Of the three I liked the salmon crudo the best. It was sour, spicy and the salmon was a great quality. I found the squash and red onion in the salad a little raw. For some reason I was expecting the squash to be more cooked, this was definitely more of a raw salad. The vinaigrette was on the sour side, which I liked but Stephen did not and the golden raisins added sweetness, I’m just not a big fan of raisins. The Gouda Mashed Potatoes was lighter than the name suggested and the best part of the dish was hands down the toasted cheesy crust.

Our favourite “side” was actually the complimentary dish of fire roasted beets that were very sweet, had a ton of natural flavour, smokey and a firm but soft texture. We wished it was available as a full side on the menu. Funny enough, when I checked Kojin’s menu while writing this post, there is a Fire Roasted Beets appetizer listed!

The 14 oz Boneless Ribeye was our main, served with marrow butter, fire roasted shishito and fire roasted beans. The steak was cooked to a beautiful medium rare with a great crust. We’re heavier handed with salt at home when cooking steaks so the seasoning was light to my tastebuds. I did enjoy the sauces that were served alongside and the butter, oh my the butter. Our shishito was one of the spicy ones that was spicy even for me.

Overall dinner at Kojin was a nice treat. There were plenty of great dishes that we ordered and plenty more on the menu I’d like to try.

Tachi opened early 2018 and brought a whole new way of eating sushi to Toronto. The restaurant, located in Assembly Chef’s Hall, has only 8 standing spots and serves an omakase menu in under 30 minutes. I’ve been drooling over their social media posts since doors opened and seriously contemplated visiting while babywearing Alivia. Fortunately for her (and me), I had the chance to attend a private tasting while she hung out with Daddy and Grandma.

Disclaimer: All food and drinks reviewed below were provided complimentary. All opinions expressed below are wholly mine.

Atmosphere: Inside the crowded, bustling industrial style food hall, Tachi was a moment of zen. Diners waited outside until their reservation time. Once inside, a large door slid closed and created a wonderfully intimate and cozy feel. Two chefs stood behind a wooden L shaped sushi bar, expertly serving piece after piece of edomae sushi. Each standing spot was marked with a small wooden block bearing a number in kanji and set with a bamboo leaf where the nigiri was placed. The focus was all on the sushi. I loved how peaceful and calm the space felt.

Service: While the meal was quick, every interaction with the hostess and sushi chefs was welcoming and efficient. Outside the restaurant, a digital clock shows “Tachi Time” and counts down to the next seating. Once I picked my spot, number 7, the server took my drink order and I hung my coat on one of the many wall hooks available. There was also a convenient shelf underneath the sushi bar for bags. Every spot had a prime view of the sushi chefs at work.

Food: Tachi’s menu changes often and is posted at their entrance, 12 pieces for $55. There is also typically a daily special like uni or wagyu that can be added for an additional charge. The selection of fish was diverse, including premium pieces like uni, otoro and scallop while the quality was on par with other, far more expensive, omakase restaurants in the city. There was also less common fish served like sea bream, fluke and bonito. In fact salmon wasn’t even served that night and I didn’t miss it, instead savouring my pieces of ikura and anago. Each piece of fish had a great texture and tasted incredibly fresh. The flavour of the seasoned soy sauce was salty and sweet without masking any of the natural fish flavour.

Overall, the omakase experience at Tachi was delicious and such a steal for the quality and variety of fish. The first lunch seating is at 11:15pm, last at 2:15pm (a perfect splurge lunch) while dinner begins at 5:15pm and ends at 8:15pm. I would highly recommend reservations.

After a wonderful dinner experience at Toca, I was very excited to be invited to the launch of their new Italian Saturday Brunch buffet. Even more so after seeing the menu, which included Canadian lobster tails, oysters, crab legs, cheeses from their cheese cave and smoked salmon. Also, bottomless mimosas and bellinis. Yes yes and so much yes.

Disclaimer: All food and drinks reviewed below were provided complimentary. All opinions expressed below are wholly mine.

Priced at $64 per adult Saturday brunch was served from 12pm-2pm at Toca, the main restaurant inside the Ritz-Carlton Toronto hotel. Buffet stations were set up in the centre of the dining area and around the entrance. There were tables of charcuterie, cheese and crackers, desserts, a salad bar, cooked breakfast fare (i.e. eggs benedict and ricotta pancakes) and pasta but the main attraction was definitely the East Coast Seafood Bar.

Sitting on a bed of crushed ice were freshly shucked east coast oysters, lobster tail halves, plump shrimp, crab legs and an assortment of accoutrements. Needless to say, Stephen knew where to find me for the rest of the morning. Oysters were the first to disappear and the kitchen had a hard time keeping them stocked. There was no short supply of lobster tails or crab legs, which were fresh, tender and flavourful.

Of the cooked offerings, my favourites were the pasta and ricotta pancakes. The eggs benedict had a perfect poached egg but the english muffin was a touch hardened, difficult to keep warm in a buffet situation. Both the charcuterie and cheese platters had nice opposing selections (a soft cheese, a hard cheese) and I finished my meal with a decadent creme brulee.

Overall, the Saturday Brunch buffet at Toca was an indulgent treat. The seafood bar was one of the best I’ve seen in the city in terms of quality and selection and there was a wide assortment of other stations to make the entire meal a worthwhile outing.

With Alivia quickly approaching her half year birthday, I feel like I have a bit more room to breath. With a more predictable routine and less time attached to me (literally), I’ve been slowly coming out of my motherhood hibernation in search of delicious meals. A few weeks ago, Stephen and I enjoyed the summer menu at Toca, an intimate Italian restaurant located inside The Ritz Carlton. The restaurant featured a menu created in collaboration with Michelin star Chef Oliver Glowig, hand painted plates and it’s own Cheese Cave.

Disclaimer: All food and drinks reviewed below were provided complimentary. All opinions expressed below are wholly mine.

Atmosphere: The main dining area of Toca was dimly lit with plush cushioned seats and cozy booths. At each place setting there was a stunning hand painted charger plate, featuring dishes from the restaurant’s menu, celebrities and even puppies. Each plate was custom created by The Crazy Plate Lady, one of my favourite Toronto artisans. While Toca felt elegant with a subtle grandeur, the restaurant was still very family friendly and accomodating. Several tables that night had children dining with them while others were occupied with couples and a few solo diners.

Service: I truly enjoyed the service that night. Our server was efficient and professional. Dishes were served together and cleared quickly. As we were invited to come by for dinner, the manager checked in on us during the evening. While chatting about Toca I mentioned my interest in their Cheese Cave and he offered to take us in for a quick tour before dessert. The tour was fun and informative. We learned about the varieties of cheeses that were housed there, their history and how they were aged. I’d highly recommend the experience if you’re dining at Toca or staying at the Ritz Carlton. We were then surprised with a cheese platter, which was above and beyond the level of service even compared to other restaurants we’ve visited for tastings. Also, wow what a seriously delicious platter. More on that next.

Food: Stephen and I ordered from Toca’s Summer menu, which was a 3 course set menu (same as their Summerlicious menu) available until the end of August. To start, we both chose the Foie Gras and Chicken Liver Mousse served with a raspberry and maple syrup marmalade. The mousse was creamy and rich, wonderfully complimented by the sweet and tart marmalade to create a decadent bite. Before the first course, an amuse bouche was served that was a similar mousse, which confused us a bit. However, more foie gras and chicken liver mousse only makes me happier.

For mains, I opted for the grilled Branzino while Stephen gas the seared Bistecca (strip loin steak). His steak was cooked a perfect medium rare, tender, juicy and with a great crust. I also enjoyed my seabass, which had a perfect crispy skin. Dessert was a slice of Ricotta Cheesecake for Stephen and Tiramisu for me. Both options were delicious and felt indulgent without being overly sweet. My tiramisu was creamy and a had a strong coffee flavour and dark chocolate pearls.

We finished our meal with a 3 cheese platter that was one of the best I’ve ever had. There was an excellent variety of textures (soft, semi, hard) and flavours (cow’s milk, sheep’s milk) that was thoughtfully put together. I absolutely loved the Testun Di Barolo that we had just learned about during our cheese cave tour. The sheep’s milk cheese from Italy was covered in grape-must from the making of Barolo wine and aged for 18 months. Each bite was like having wine and cheese at the same time, magical and so delicious.

Overall, dinner at Toca was a lovely break from diapers and nursery rhymes. The summer dinner menu is available for a few more days ($53 for 3 courses until the end of August), and a special set menu for TIFF will be available during the festival. I’d highly recommend trying out their cheese selection.

Byblos is one of the vegetarian friendly restaurants I’ve been wanting to try out for years now with my friend and her fiance. It’s taken us this long to actually go because securing a reservation at the restaurant has been impossible with less than a week’s notice, sometimes even two or three for a Friday night. I had much better luck aiming for a Thursday night, which was still fully booked by the night of.

Atmosphere: The unassuming facade led to an intimate and vibrant restaurant decorated with geometric tiles and a beautiful wall length bar. Lighting was dim, which helped make every table feel more private, and the round tables were paired with cozy large chairs. Most of the diners were dressed up a bit more than t-shirts and tables really filled up at 8pm. That night, no walk-ins were accepted.

Service: Our server was friendly and professional, starting with asking if it was our first time at the restaurant. Once we all nodded yes, she explained the menu in detail and pointed out the dishes that were strictly vegetarian. With the menu being tapas style, she also made a recommendation on how many we should order from each section of the menu and explained some of the more exotic ingredients. Dishes arrived quickly and were sent out coordinated in two courses. During our meal, my friend recognized another diner who was meeting someone for dinner. He came by our table to say hi and our server quickly pulled up an extra seat for him, without any prompting so we could chat while he waited.

Food: The dish sizes at Byblos were on the smaller side and we were recommended to order 3-4 plates per person to have a satisfying meals. I would also say that the plates were also on the pricier end of the scale as well for the portion size so I’d categorize the restaurant as more of a special occasion or date night vs everyday dinner.

For the 4 of us, we picked a few balance of dishes to share between the meat eaters and enough vegetarian dishes for my friend’s fiance. To start we ordered the Citrus Mixed Olive, Roasted Red Beets, Eggplant Kibbeh and Turkish Manti Dumplings (filled with smoky eggplant). The olives were good, a mix of varieties with some very large, meaty ones. I really enjoyed the beets, which were bursting with flavour and so sweet. I also loved the barbari bread that came with the dish, delicious dipped in the labneh with beet juice. Between the two eggplant dishes, I much preferred the Kibbeh that was flavourful and crunchy without being oily. The manti were good, the more filling dish, but I found the flavours all muddled together with each bite.

To share, we ordered two of the “larger” plates, the Tah Dig (basmati rice with braised lamb) and Middle Eastern Fried Chicken. I’d skip the fried chicken, it was ok but for the price, Stephen’s fried chicken is pretty tasty. A warning on the hot sauce though, it packed a lot of heat. If you’re going to try it, start with one single drop. I also found the Tah Dig to be disappointing. The dish was served upside down with the topping underneath a bed of crispy rice. While the lamb was tender and flavourful, there just wasn’t that much of it and once split 4 ways, I didn’t taste much of the other ingredients.

We rounded out our meal with a plate of Mejadra (lentils), a Chanterelle Mushroom Pide and side of Seared Cauliflower. Both the texture and flavour of the pide won me over, reminding me almost of a paratha, while the cauliflower sounded better on paper then executed. With duck fat, tahini and sesame, I thought the side would be a sure win, but the texture of the cauliflower didn’t quite fit the heaviness of the sauce. The lentil dish was a good filler, not memorable.

Overall, the dishes I liked at Byblos, I really liked while the rest were lacklustre. When you order over 10 dishes though, that’s not a super surprising outcome, but I had high expectations. If you have an appetite, be prepared for a hefty bill to leave full. If you’re stopping by for a snack and drinks, there are some true gems on the menu (beets, eggplant and pide), the service was amazing and the decor beautiful.

The idea of a boozy buffet brunch is pretty much heaven to me. A never ending flow of mimosas, perfectly runny eggs bennys and a selection of the flakiest pastries. Some of my fondest memories from travelling are actually of the decadent hotel breakfasts Stephen and I have enjoyed, especially at the The St. Regis in Bali. At Ricarda’s Jazz Brunch we were able to relive those memories, indulging in seared to order foie gras and freshly shucked oysters. For me, while a wide selection of dishes is important, the quality of ingredients is still key. Ricarda’s delivered on both, easily justifying the higher price tag. The Jazz Brunch would be perfect to celebrate any special occasion from birthdays to Mother’s Day.

Disclaimer: All food and drinks reviewed below were provided complimentary. All opinions expressed below are wholly mine.

Our reservation for 4 was at 11am, just as the restaurant opened. The live jazz band was already set up in a corner of the dining area and performed throughout the morning. There were plenty of large booths to accommodate groups of 6-8 with space to pull up high chairs. Natural light poured in from the many large windows adding to the open, airy feel of the space. Pendent lights and modern dark furniture added a touch of elegance.

After settling at our table and ordering a few Americanos (which were smooth and delicious), we set out to explore the food stations, and there was really so much to explore. There were flat breads, a salad bar, charcuterie, cheese, a whole table of seafood and baskets of freshly baked bread. This was just the “cold” stations. There was a also a made to order omlette station, two carving stations (lamb and ham), made to order pasta, curries and tucked away by the desserts, a pan seared foie gras station. I will admit now, I may have visited the foie gras station more than once. The seafood section featured east coast oysters, plump shrimp and mussels with a variety of sauces. From the salads, I especially enjoyed the caprese and smoked salmon. A few more drops of balsamic and slices of red onion respectively, would’ve made the dishes even better.

I loved how kid friendly Ricarda’s was. The restaurant offered a monitored kids play zone and had a kids buffet corner that was kids’ height with healthy and easy to grab foods. For the most part I stuck to drinking americanos. Ricarda’s does serve Champagne, Prosecco and a colourful Bellini. A bottle of fresh watermelon juice did catch my eye, which was incredibly refreshing.

In addition to the food stations, Ricarda’s also offers an a la carte menu with classic brunch items like eggs benedict and warm oatmeal. I couldn’t resist trying the Classic Eggs Benedict with peameal bacon. The egg was perfectly poached and the hollandaise sauce an excellent texture and consistency. My friends split the Cinnamon Roll French Toast, which was thick and flavourful without being overly sweet.

Overall Ricarda’s Jazz Brunch was a true treat. I had heard mixed reviews when the restaurant first opened last year but they’ve clearly stepped up their game.

Khao San Road reopened last February in a new bigger, brighter 2 storey space and pretty much immediately a line formed outside. The first floor houses Khao San Road and tables are still as popular as ever. Upstairs houses a new bar from the owners, Bang Sue, that’s open later (until 2am) with a great cocktail and beer menu plus snacks. I say snacks but the food menu ranged from Shrimp Chips and Dip to Fried Chicken, all with a Thai inspired twist. It would be easy to enjoy a full meal at Bang Sue and I could see the bar being it’s own draw. The concept reminded me a lot of DaiLo and Lo Pan.

Disclaimer: All food and drinks reviewed below were provided complimentary. All opinions expressed below are wholly mine.

The atmosphere at Bang Sue was lively and fun with lots of communal tables and a long bar. Cocktails ranged fro $10-$14 and included lots of Asian flair like coconut, chai tea syrup, ginger and chili. There was also a pretty great selection of craft beers. I enjoyed the Morning Glory Daiquiri and a glass of Shilow Beer Snob.

As for food, so good. We started with nibbles of Tom Yum Nuts and 4-Flavour Caramel Corn (sweet, sour, salty, and spicy). Both were strongly spiced and incredibly addictive, perfect accompaniment to cold glass of beer. Next was Bang Sue’s version of chips and dip, fried shrimp chips and a sweet, savoury chili relish. Shrimp chips by themselves are pretty tasty, paired with sweet, spicy relish, even better. Another one of my favourite beer downing dishes that night was the KSR Potato Salad, which reminded me of Hickory Sticks. Julienned potato was deep fried and seasoned with chili, herbs and fish sauce.

Moving on to more tangible fare,we tasted Spring Rolls, Steak Tartare, Chicken Satay, Pandan Chicken, a Pork Jowl dish and Fried Chicken. I really liked the crispy pork jowl, marinated and served with a tangy sauce, so much that I didn’t even get a chance to photograph it. Every dish had a great sauce that completed the dish.

Dessert was a coconut custard cake that I last ate in Laos, bringing back amazing memories with the authentic flavour and texture. At the time I visited, Bang Sue was also offering 3 Thai inspired gelato flavours in collaboration with Millie. If those are still on the menu, I’d highly recommend trying 1 (or all 3) of the flavours.

Japanese Izakayas are one of my favourite types of restaurants and I’m always on the lookout for new ones in Toronto. For me, the best kind of izakaya has a lively atmosphere, fresh sashimi, a variety of tapas dishes and an amazing drink menu. At first glance, Ebisu fits all of those requirements. The new restaurant hails from Vancouver and opened their first Toronto location on Queen St last year. I had the chance to attend the grand opening, which included a live Tuna Cutting show and Sake ceremony. Since then, Ebisu has continued to evolve and adapt their menu to the tastes of the city. I stopped by recently to check out their new dishes and enjoy some of their classics.

Disclaimer: All food and drinks reviewed below were provided complimentary. All opinions expressed below are wholly mine.

Ebisu’s dinner menu was expansive, to a point where it was a little overwhelming, especially when your table orders 20+ dishes. However, after nibbling at everything, I’m not sure what items I’d cut. In addition to their regular menu, Ebisu also offers daily specials of both food and drinks. I stuck to a lychee plum wine cocktail for the evening and really liked the salt rim.

The first two dishes to arrive was the Sashimi Salad, greens topped with slices of fresh fish and a sesame dressing, and a platter of freshly shucked oysters. I’m always up for oysters and eagerly slurped down a few of these east coast ones. Each oyster was clean, salty and not a trace of shell. The platter was served with a small bottle of Tobasco sauce and wedges of lemon. Some fresh horseradish or a mignette would have also been great additions.

Following this was pretty much a nonstop parade of dishes from both the kitchen and sushi bar. A few of the dishes stood out as odd to have at an izakaya (ie. Fish and Chips and Clam Chowder) while others were not easily sharable (bowls of ramen). The ramen at Ebisu was ok with a flavourful broth but the bowl doesn’t stand up to the many ramen shops nearby.

Of the cooked items, I really liked the Gyoza, Beef Tongue, Seared Mackerel, and Grilled Black Cod. The Gyoza were plump and pan fried to a perfect crispy on both sides. The thin slices of Beef Tongue were served raw with a little stone grill to be cooked at the table, fun and very tender beef. I also liked how the Seared Mackerel was finished tableside, adding a bit of entertainment and excitement.

In term of sushi and sashimi, we ordered a platter of Today’s Sashimi, 5 types, which included scallop and sweet shrimp. It would have been nice to know how many pieces of each type of sashimi would be served to make sure everyone at the table would get at least one piece of each. The fish was fresh and sweet, quite on par with other izakayas downtown. My favourite dish that night was the Seared Box Sushi. We tried both the Yellowtail and Salmon. Each piece of the Yellowtail pressed sushi was topped with a thin slice of jalapeno, which added a wonderful smokiness and heat with torched. The salmon sushi had a thin slice of lemon, which caramelized when torched and tasted amazing with the fish. We also tried a few of Ebisu’s signature rolls which were tasty, although heavy on the sauce. I wasn’t a fan of the Ebisu Roll because it included cream cheese, which I never like in any type of roll.

After all that food, we still had a pot of Sukiyaki and a few bowls of Ramen. I was pretty full by this point and only had a few spoonfuls from bowl. Nothing quite enticed me to stretch my pants more. If you still have room, I would recommend trying the Black Sesame Creme Brulee that was super tasty.

The latest season of Winterlicious is in full swing and Toronto restaurants are packed with diners taking advantage of the many delicious three-course prix fixe menus being offered. Azure Restaurant and Bar, located in the Intercontinental Toronto Centre, has participated in the Licious event for several years and will again be offering a delectable lunch and dinner menu this year. I was invited for a behind the scenes view into Azure’s Winterlicious menu with a hands-on workshop led by Executive Chef Shawn Whalen and Chef de Cuisine Grace Di Fede. During the hour long cooking demonstration, I learned how to poach scallops, sear osso bucco and deep fry fritters.

Disclaimer: All food and drinks reviewed below were provided complimentary. All opinions expressed below are wholly mine.

Our night at Azure began with a workshop with Chef Whalen and Chef Di Fede. Chef Whalen joined Azure in 2013 and brought with him 30+ years of culinary experience, while Chef Di Fede has worked at Azure since 2011, being promoted to Chef De Cuisine in 2013. Aprons and tall chef hats were laid out, allowing us to look the part while we cooked with the chefs. We walked through the steps to put together two appetizers, an entree and the Tiramisu Parfait dessert. Once all the pots were going, the aroma in the room was heavenly, especially the simmering Port and Black Cherry Braised Osso Bucco. Chef Di Fede plated an Octopus & Scallop Escabeche live for us and I loved seeing the dish come together from start to end. We all tasted a few of the freshly fried Maple & Oka Fritters, part of the Squash & Caramelized Pear Soup appetizer. I only wish we had more time with the Chefs to see more finished plates, but we could only keep them from the busy kitchen for so long.

After the workshop, we got to taste the menu. While I had a lot of fun cooking, eating was still my favourite part of the evening. I had the chance to taste 80% of the Winterlicious dinner menu and while every bite was good, there were definite standouts for each course and they weren’t the dishes I would have normally ordered. For the appetizers, based just on words, I would have order the Octopus & Scallop Escabeche, which was poached seafood marinated in lime juice and olive oil. The scallop was sweet and the octopus incredibly tender. I would have been very happy with this appetizer, if I didn’t get to try the Squash and Caramelized Pear Soup, which was incredible. The thick soup was rich in flavour, earthy and sweet and perfect with the cold weather. I cleaned my bowl as well I could with a spoon and had to resist licking the last drops.

For entrees, I was initially drawn to the Grain Mustard Coated Salmon, but after smelling the simmering osso bucco, I opted for the Port & Black Cherry Braised Veal Shank as my main. The shank was served with a mascarpone risotto cake that was well seasoned, a good texture and quite filling. I really liked the spoonful of marrow in the bone, but for me, the shank itself was a touch dry. The salmon was cooked well, flaking with a light touch and served on a bed of couscous. Of the three entrees, the one that I was not interested in was the Lumache (a snail shell shaped pasta) with Gorgonzola Cream but we ordered a plate to share. Oh my god. It was amazing. The pasta was a perfect texture and the creamy, cheese sauce was heavenly with a hint of sweetness from the apples. Of the three entrees, the Lumache was my favourite and I ate more than my fair share of the plate.

By the time we made it to dessert, I only had room to really try one and I was happy with my choice of Tiramisu Parfait. The layers of cream were airy and sweet without being heavy. I would’ve liked a little more texture in the parfait, but the biscotti dipped in was perfect.

Overall, at $48 the dinner menu at Azure for Winterlicious is a great steal. Even better, all of my favourite dishes are available on their lunch menu as well for just $28. My perfect meal would start with the Squash and Caramelized Pear Soup, followed by the Lumache with Gorgonzola Cream and ending with the Tiramisu Parfait. Winterlicious this year runs until February 9th.