GUSTO 101

 GUSTO 101

LOCATION:

1. 101 Portland Street  Toronto, ON M5V 2N3 (416) 504-9669

RATINGS:
Service: 2 . 5 / 4

Ambiance: 4 / 4

Food: 3 / 4
Price: $$$

If you have ever driven down Portland then I'm sure you could not help but notice the crowds of people trying to get into Gusto. Located in a converted old garage, Gusto is what all local foodies are talking about.This new hot spot  provides a large indoor seating area in it's raw, industrial garage,  where diners can see right into the busy kitchen, which is always a nice touch. Gusto's street side patio and roof top terrance has led it to become a great summer spot.

To start we had the POLIPO. Char grilled octopus, served with olive tapenade, orange, and green beans. Although the octopus was tender, some parts were overly-charred. The tapenade was a unique addition to octopus; its saltiness of the olives provided a nice balance to the natural flavours of the octopus.

The beef tenderloin CARPACCIO was accompanied by truffled canellini beans, and pecorino. The canellini were coated in a cilantro pesto which, while unique, overwhelmed the thin tenderloin. 

 THE SPAGHETTI CHITARRA ALLE VONGOLE E GAMBERI was a delicious rich pasta. The bowl was full of  manila clams, shrimp, and prosciutto, all tossed in a white wine sauce. We asked the server if we could have the dish split as we were sharing it, but she informed us that the chef does not like to split plates, so we were forced to do it ourselves. 

Would we go back? I think so 

STANDOUT DISH OF THE NIGHT: 

 Spaghetti chitarra alle vongole e gamberi 

SALT WINE BAR

SALT WINE BAR

Location:

225 Ossington Ave
Toronto, ON M6J 2Z8

(416) 533-7258

Ratings:

Service: 2 . 5 / 4

Ambiance: 3 / 4

Food: 3 . 5  / 4

Price: $$

Salt Wine Bar is one of the newer additions to the Ossington restaurant strip. When we walked to our table we felt like we were in a rustic wine cellar. The decor is simple yet well thought out with decorative chandeliers providing romantic dim lighting. 

The service is a little slow but its worth the wait. Dinner was comprised of selections from a delicate innovative tapas menu that would interest any seafood lover. 

We went on a Tuesday, when tacos are the special of the night. our waiter suggested ordering 3 - 4 dishes per person. We ordered 7 for 3 people and thought it was enough, we were satisfied but not overly stuffed.

As we were exploring the menu, we were brought a light AMUSE BOUCHE of thin crackers and a black olive tapenade. 

We started with the ALBERTA BISON TARTAR. The Tartar was incredible. It may have been one of the best I have ever had.The beef was fresh and hand chopped, no meat grinder here. It was served along side taro chips, sesame aioli and ginger soy vinaigrette. All elements of the dish worked well together.

The skin on the DUCK CONFIT was well crisped, the meat was juicy and well seasoned. The ARUGULA SALAD'S  hazelnut vinaigrette dressing added a sweet finishing touch to the dish.

The ALBACORE TUNA TATAKI melted in your mouth. It was served with a pickled slaw and avocado slices. This dish was irresistible, although we thought the slaw could have been more delicate to coincide with the tender tuna.

The SPICY GRILLED CALAMARI came with large chunks of chorizo, chickpeas, roasted peppers, and coriander in a piri piri tomato sauce. While the flavours in the piri piri sure went well with the ingredients, the calamari itself was quite chewy and had an overly charred taste to it. Not the best dish of the night.

We each ordered a CHIPOTLE BBQ WILD BOAR TACO. The boar was topped with tomatillo, pineapple, lime creme, chillies, and coriander. We found the taco to be a little bland compared to the other dishes of the night.

 The SEA SCALLOPS were beautifully seared with a  house maple bacon, sweet green peas, and a brown butter sauce. The crispy bacon was well paired with the creamy sauce and smooth scallops, the crispy sweet peas added a nice contrast. 

The CHURROS were delicious tossed in cinnamon and sugar, and were accompanied by   a creamy dulce de leche sauce for dipping. It was a great way to end the meal.

Would we go back? YES!

STANDOUT DISH OF THE NIGHT: 

Alberta Bison Tartar

CHIPOTLE MEXICAN GRILL

CHIPOTLE MEXICAN GRILL

LOCATIONS:

323 Yonge Street #114
Toronto
(416) 596-8600

2323 Yonge Street #100
Toronto
(416) 489-8601

123 Front Street West
Toronto
(416) 703-0030

When it comes to mexican fast food chipotle has done it right. By far my favourite burrito in the city. The CHICKEN BURRITO is loaded with everything, cilantro-lime rice, vegetarian black beans, guacamole, all three salsas (mild, medium and hot), sour cream and of course cheese.

DIANA'S OYSTER BAR AND GRILL

 DIANA'S OYSTER BAR AND GRILL

LOCATION:

2105 Lawrence Avenue East  Scarborough, ON M1R 2Z4 (416) 288-1588

RATINGS:
Service: 2 . 5 / 4
Ambiance: 2.5 / 4
Food: 2.5 / 4
Price: $$$

Diana's started as a Toronto wholesale fish market supplying restaurants all over the GTA. In 2011 it opened a full service restaurant supplying the freshest fish around. The fish was some of the freshest we have ever had, although the flavours can use a bit of work.

We started of with a dozen KUMAMOTO OYSTERS. Kumamoto oysters are deep set in their shells, they look small but they are very plump. They have a smooth texture and a sweet fruity flavour. YUM!

The CRAB CAKES were fluffy and well season. Nice large chunks of crab were visible when you cut it apart, they were light on the fillers which was nice. The chipotle aioli could have been a little more spicy, but the coolness blended well with the crab cake.

 Whenever I see OYSTERS ROCKEFELLER on the menu I have to order them.  The crust was crispy, the spinach pernod sauce was creamy and tasty. I would have like more spinach but still a great dish.    

We ordered the one pound of gallo STEAMED MUSSELS IN A TOMATO BROTH. The mussels were a good size, and you can tell they were fresh. The tomato broth tasted like canned tomato soup which was a little off-putting.  

 The FRIED CALAMARI was lightly dusted with batter. The batter was under seasoned and the calamari was rubbery. The calamari was cut so perfectly that it had a little bit of a frozen president choice box look to it.

The YELLOW FIN TUNA CARPACCIO was beautiful. Thinly cut slices of sushi grade tuna was served with a sweet honey maple sauce, mixed greens and sliced toasted almonds.

STANDOUT DISH OF THE NIGHT: 

Yellowfin Tuna Carpaccio

GOODS AND PROVISIONS

GOODS AND PROVISIONS 

Location:

1124 Queen Street East  Toronto, ON M4M (647) 340-1738 Open Tuesdays through Saturday Ratings: Service: 3 / 4 Ambiance: 2 . 8 / 4 Food: 2.75 / 4 Price: $$

Goods and Provisions is a tiny candlelit bar in the trendy Leslieville area.  As you walk 

in, you travel back in time: the space is filled with antique furniture, and the walls 

are covered in vintage portraits and degrees. Its an interesting place to grab a drink and have 

some snacks. In the summer, this buzz worthy spot can get busy as the garage door window 

opens right up.

They provide a small meat-based menu; vegetarians this is NOT

the place for you.

The STEAMED BUNS came out first. The sandwich was served open faced with large chunks  of smoked pork which were topped with asian hoisin sauce, cucumbers and cilantro. The pork was a little dry, and I missed the pickled vegetables that customarily come on steam bun sandwiches.  

The taco specials included a SOFT SHELL CRAB TACO and a SMOKED PORK TACO. The crab taco came with a pickled vegetable slaw, wrapped in a thick corn tortilla The smoked pork taco was served with little bits of kimchee and cilantro. 

The BONE MARROW was a unique menu item so we had to give it a try. While it was slightly under seasoned, it was accompanied by a side pile of large grain sea salt which allowed for us to dress it ourselves. After switching our charred bread for some a little less toasted, we began compiling our marrow bone sandwiches.  The finished product  seasoned fatty marrow, parsley  and salad atop the toasty bread left our mouths watering wanting more. Make sure you share this dish as it is very fatty and rich.

The KFC a.k.a the Korean Fried Chicken, was by far the best thing on the menu. After being double fried in duck fat, three large drumsticks  are  tossed in an interesting and delicious sweet, sticky, and spicy gojuchang sauce.

THE SMOKED PORK PLATTER, yes, thats right, more pork! The platter came with two large pork ribs, one pork slider topped with bright yellow slaw (tasted better than it looked), and some baked beans. The home made BBQ sauce was delicious, but the ribs were tough and would done well with a little more time tenderizing.

The  moist and tasty G&P BURGER was topped with homemade onion frizzles. The burger was moist and tasty. Severed along side the burger were the G&P famous fires, which were cooked in duck fat. Unfortunately, the fries were cold and soggy by the time they arrive at our table- left much to be desired.

The STEAK AND FRITS. The steak was well seasons and perfectly cooked medium rare. It was finished off with a battered oyster (which turned out to be better than the steak). The duck fat fries is what G&P is known for but we found them to be soggy on this dish as well.

STANDOUT DISH OF THE NIGHT: 

The Korean Fried Chicken

BLACK SKIRT

BLACK SKIRT

LOCATION:

974 College Street, 
Toronto. 
416 532 7424. 
Open Tuesday to Saturday. 
10am to 10pm.

RATINGS:

Service: 3 / 4

Ambiance: 3 / 4

Food: 3 / 4
Price: $$

Black Skirt Restaurant is a hidden gem in the Little Italy/Little Portugal area. Owners Rosa Gallé and Aggie Decima serve up rustic italian family style comfort food. The restaurant has an intimate, relaxed feeling; the modern rustic decor suits the food; simple and fresh.  

The first dish that arrived was the plump succulent SHRIMP, pan-seared in a spicy pizzaiola sauce that was to die for. The shrimp were served with grilled italian bread, which we used to dip into the tangy sauce. If you catch the chef on a lucky day you may be able to get this appetizer served over pasta as a main course.

The thinly sliced marinated OCTOPUS was fantastic, melting in our mouths. The capers, calabrese green olives and celery added a Mediterranean zest. The coolness of the fresh lemon and olive oil completed the dish.

The PORCINI pasta was a guilty pleasure, drenched in a parmigiano and porcini cream sauce. Though the chef was a little light on the mushrooms, the wide variety of mushrooms tosses onto the pasta included oyster, crimini, and portobello. All in all it was as fantastic dish. 

Meat Lovers keep an eye out for the DOMENICA. The item so good that it had to be served on two plates. First comes the warm bowl of spaghetti tossed in a fresh tomato sauce. For a short while, you begin to wonder where all the meat is. Soon behind, however, comes a steaming bowl full of slow cooked pork shoulder, meatballs and italian sausage in a light tomato stew. This meal is quite large, big enough for two.

STANDOUT DISH OF THE NIGHT: 

The Shrimp

BIER MARKT

BIER MARKT

LOCATIONS: 

58 The Esplanade, Toronto, M5E 1A6

P 416 862 7575

600 King Street West, Toronto, M5V 1M3

P 416 862 1175

shops at don mills

7 O'Neill Road, Toronto M3C 0H2

p 416 862 7075

Ratings:

Service: 2.5 / 4

Ambiance: 2.5 / 4

Food: 2.5 / 4
Price:$$

The Bier Market prides itself  on using the freshest ingredients in order to provide a Belgian Brasserie menu. The reason why most people come, however, is for the beer selection. The Bier Market has over 100 unique beer brands from over 24 countries around the world. Each item on the menu is designed to be paired with a beer. Don't be shy to ask your waiter for help pairing your food choice with a beer from their wonderful selection.

With over 100 beers to choose from, it was hard to decide. In the end, we picked the AMSTERDAM BLONDE, a Toronto local microbrew.

We started off with the MARKT CHARCUTERIE FOR TWO. It was a large portion of assorted meats including Westphalian ham, salumi, cured beef tenderloin, Prague speck and double-smoked pork loin. The meat was accompanied by a cherry and balsamic compote (too sweet for us), sour pickle, Kozlik's mustards and grilled bread.

BRASSERIE BURGER BITES included three slider-sized prime rib burgers stuffed with Gruyere cheese and smoked bacon. In an attempt to be bold and creative, they topped the burger with a thin slice of green apple. I could have gone without the apple for it  added nothing to the balance of the burger.  The patties were a little dry and had an overwhelming flavour of smoked bacon. 

POT OF MOULES PORTO FINO came in a rich thick tomato concassee, with roasted garlic, shallots, and chilies. We asked for extra spicy sauce to satisfy our never-ending need for heat,  but trust me the mussels would have been just fine without it. These mussels are HOT! Make sure you ask for extra grilled bread to dip into the sauce.

CAPON WINGS were fried crisp with a house made medium hot sauce. The wings were juicy, spicy and went well with our beers.

STANDOUT DISH OF THE NIGHT: 

Pot of Moules Porto Fino

DESSERT TRENDS

DESSERT TRENDS

LOCATION:

154 Harbord St  Toronto, ON M5S 1H2 (416) 916-8155 Ratings Service: 3 / 4 Ambiance: 3. 5 / 4 Food: 3 / 4 Price: $$

The restaurant  opened in 2005 as a retail and dessert catering company over the years it has transformed itself in to a full service restaurant. Chef Donald Duong is a master pastry chef and  a classically trained French chef. 

To start, we were served toasted baguette with olives in a spicy oil. A nice dish to nibble on while we decide what we were going to order.

Daily Selection of CHARCUTERIE & CHEESE. Oops, where's the cheese? Thats right there was no cheese this time! They should change the name of this dish if are not planning on providing any cheese.  There was hardly any meat but rather an abundance of pickled vegetables. Further, the portion size of this plate was relatively small for the price. Overall, we agreed it was not the best Charcuterie we have had. 

The PAN SEARED SCALLOPS  were done in a red wine demi glaze and placed on top of sautéed wild mushrooms . The scallops were cooked perfectly; however, they were coated in a light crust which took away from the natural flavours of the scallop. The contrasting textures of the browned mushrooms and the smooth scallops was well planned and appreciated.

Mmmmmm, the STUFFED CALAMARI.  A large tender piece of calamari was stuffed with thin, julienne slices of mushroom, and well seasoned ground berkshire pork, and covered with a spicy tomato sauce. This dish was one of the highlights of the the night. I would definitely recommend you order it.

The FENNEL PORK SAUSAGE & LOBSTER PAPPARDELLE gave off a delicious aroma that we were able to smell even before it arrived our table. The homemade pasta was nice and al dente just the way it should be. The sauce was infused with roasted tomato, fennel & herbs. A little more browning would have giving the pork sausage (really mini pork meatballs),  a more interesting texture and would have sealed the juicy flavours.

 The PAN SEARED DUCK BREAST was a little lacklustre. The breast was bland and under seasoned, and the ginger cassis sauce and roasted tree fruit were too sweet for my liking.

The PORT BRAISED SHORT RIB was my dad's favourite of the night, but he is a big meat and potatoes kinda guy. The short rib was served with grilled belgian endive, sour cream and potato rosti. Crispy on the outside, and warm and flakey on the inside, the potato rosti was, in my opinion, by far the best part of the dish.

STANDOUT DISH OF THE NIGHT: 

Stuffed calamari