Lou Dawg's

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Hogtown Smoke

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Chinese Traditional Bun

http://www.blogto.com/restaurants/chinesetraditionalbuns

A good friend of mine brought me here once a few years back and I loved it.

APPEARANCE

brick red, unattractive, crammed bottle design

A shabby, basement-like entrance, thank god for their sign sticking out for people to notice it off Dundas. Next to it, on the tiled wall are 4 food shots leading to the main large red sign with yellow letters screaming for attention.

NOSE

bourbon, maple scents

Once you enter, the metal kitchen on the left really adds to the aromas around. At lunch time you can see the chef stretching and hitting the long noodles near the entrance. This time cheri and I were one of the few people there. We were rather early for dinner though. There is a small arc between the two dining areas. Beige walls, brown lines on them matching the brown chairs, yellow lights, red carpets and tablecloths. I've seen their efficient clean up, since all the tables are covered with layers of white plastic; once done, the ends are placed to the middle and all on the table is wrapped up and taken to the kitchen. 

A younger lady told you to sit as we wish. Each table has their own pile of sauces/spices. She placed the menus on the table with a sheet of paper and a pencil, so I figured she might not feel too comfortable speaking english. It turns, her english was great. She asked what we want to drink. Cheri just asked for tea and the served us a teapot with regular green tea, along with two tiny cups.

SWIRL

a lot going on; hints of bread-yeast smell

Their menus were red with white type and yellow boarder and chinese style ink art - very festive. To our advantage all dishes were translated. Aren't chinese characters efficient in space! 

The choice was wide. So after a long list and a bit of a confusion, we decided on what we wanted. We were not bother to hurry, as we had to write our own order down. We got one of their specialties Xi'an Cured Pork in Bread to share, followed by a Noodle Soup with Bokchoy & Chunky Beef Soup as well as Dried Noodles with Shredded Chicken. As the lady came by to look at what we wrote, she gave us a choice of noodle types. We asked for their house-made ones. She also checked how spicy for the Shredded Chicken, and we asked for mild.

PALATE

medium-bodied, smooth, sweet and herbal

Sipping on our tea, the bun came in no-time. The bread was rather flat and a bit dry (for a restaurant with bun in its name), but inside was one of the best pulled pork I've tasted - no bloody smell, all saucy strings. There were also a few herbs with a pronounced smell of cilantro. As much as I hate that herb, in this subtle case I actually found it light and refreshing.

Next, the soup was soo hot that I couldn't get my senses to flavour. Plenty of cilantro though, which I managed to fish out. Also some green onion, carrots and, of course, bokchoy. The meat inside was thick but lean and clean.

Overall the soup was a bit bland, but it was perfect together with the Shredded Chicken which turn out to be quite spicy. The julienned cucumber and carrot, together with the light chicken tried to contrast the spice in that thick sauce. Either way, the noodles were something else..a perfect texture and a light gummy tension in them.

FINISH

heady with hints of nutmeg

We took some time to finish it up as a few more more tables filled up.

It hit me that last time, there was a little silver barrel on the side with warm soy milk on self-serve basis but this time it was all dried up.. perhaps a lunch thing.

On our way out, cheri did notice a bow on the side. We weren't sure what they were but we took a few beans to go - raw soybeans. As Chinese call it, the bean of happiness.

overall, a traditional huangju wine

Gilead Cafe

http://www.jamiekennedy.ca

A friend from work pointed this place out, once he treated me a large home-made marshmallow from a jar. (an interesting combo or sweet and salty, lovely texture)
He also found their backyard BBQ one day, to which we went, a few weeks back. We dressed our own burgers and had some great fries with their homemade sauces.
This day, my sister was taking me out for my birthday lunch.

APPEARANCE
dark, unnoticeable but intriguing ruby hues
On Gilead - a tiny street off of King East, not eery but rather clean and residential. Passing by, you can see in a few people's back yards. If you don't know where you are going, you won't find it. Its a truly hidden gem. It is a small, brick building with a not-too-impressive wordmark of a jar. (they could have made it more of a graphic)

SWIRL
plum, beat, hint of strawberry
menus? waiter?
The drill turned out to be - look around all the walls, pick, order, sit down. We realized that after a few minutes of sitting on a table and looking around.
It took me some time to make a decision, because there was so much I want to try. Tempting cheese platter, BLT, egg dishes.. After asking the man at the counter for his recommendations, we decided to share the Nicoise Style Salad with Hot Smoked Whitefish, as well as their Pulled Poutine. My sis asked for their sweetest white wine, which she was told is their Pondview Estate Riesling, so she took a glass, while I tried their Kozelman Pinot Blanc. While we paid, I asked if the menu is seasonal, and hence they have the neat chalk boards. He confirmed they are. I asked how often Jamie Kennedy comes in, or does he just create the recipes then has a sous-chef making them daily. He said, he is in the kitchen right now and told me to take a peak. Unfortunately I had not done my thorough research to remember exactly what he looks like, but I like to assume I made eye contact with him. 

NOSE

some light truffle and meat aroma
We took our wines and sat down, in the table area with a delightful wall of window walls on one side and their main wall with adorable, colorful jars on the other. Light, birch tables everywhere. We made our own addition with my flower bouquet.
Our wine glasses were custom Jamie Kennedy ones - simple, elegant, smart location for pouring measure purposes. My sister's Riesling was nowhere as close as she expected. My pinot blanc was floral with a light aftertaste.

PALATE
fruity, soft, delicate
Our meal didn't take long. The waiter left it for us with cutlery, request for pepper and a brief explanation. To my surprise the plates were small, the salad looked a bit crammed and tight. It was delicious, with mayo-mustard cream sauce, bard-boiled eggs, red onion slices, hint of anchovies, and much more. The pulled pork poutine came with aged cheddar and their fries had the usual rosemary salt coating.  Very saucy, a bit spicy, and topped with green onion. We enjoyed our plates for some time. I don't remember any music playing, but there was some chatter as the place was lively.

FINISH
light all-spice, beautiful aftertaste
There are so many dishes worth coming back for, apart from actually recognizing Jamie Kennedy next time.

 overall... a one-of-a-kind Pinot Noir

Mill Street Brewpub

http://www.millstreetbrewery.com/
http://toronto.millstreetbrewpub.ca/

Working in the distillery, its hard not to hear about this place. I once went for drinks after work and I was very curious to come back.

APPEARANCE
dark, hint of brick
On Pure Spirits Mew and Tank House Lane, the distillery is the perfect place for this delightful brewery/restaurant. Brick walls make a great background for the red-wooden logo. Black & red umbrellas and flowers in the front patio are very inviting to everyone.I got there 15min earlier, was given a cell-phone like beeper and was told there is a 20min wait for the patio which was realistically 40min. The weather was great and the beeper worked all around the distillery, so you are alright if you want to explore.

NOSE
blackcurrant, pepper and spice
In we went, and what a long walk to get to the back patio.. we passed a bright sunny bar area, a few large brass kettles behind glass like monuments in the middle, an area with awesome graphic wallpaper and finally the back patio. I loved the lively ambiance all throughout and surprisingly I didn't get a corporate feel at all, apart from my feet feeling it.
We were seated at two wooden tables, side by side, next to a wall made of brick-looking pieces of wood, overlapping randomly and sticking out. The best part of that wall was the heat it radiated after the sunset.

SWIRL
vivacious, hint of plum
Our waitress was quick to greet us, and we knew what we were having - a pitcher of Wit. This Belgian style, unfiltered, wheat beer is smooth and refreshing served with slices of orange. All of you, not-too-much-beer-fans, this is a way to get hooked. But I ordered too quickly. Flipping through the menu, their Wednesday special is Flat bread & flight of 4 brews.
Our waitress was super cool and knowledgeable. I was curious to ask her about the building, as rumor has it - it is not their primary brewery. It turns out only two brews are produced there. Their main breweries are in Peterborough and Ottawa. It was a long wonder on my side as regards to my dish this evening. All dishes are made with beer. After asking for recommendations, although unsure, I ordered the Herb Marinated Chicken Wrap. Cheri and Valya ordered her first recommendations, which they wanted straight from the beginning, Flat Iron Cobb Salad and Ontario Pulled Pork.
Our pitcher came quickly with the awesome Wit beer.  It was a bit of a wait for the food but I am not surprised, with the amount of people there. The weather was perfect - the sun had set and there was a light breeze.

PALATE
supple and round, hint of iron
The food was nicely arranged, nothing too special. My Marinated Chicken Wrap was better than expected. The cucumber tortilla was warm and crispy. It started with sweet notes followed by spicy ones. It was the tomato avocado salsa and chipotle mayo that spiced it up, while the chicken, brie, and green onion balanced it out. I think the sauce in there was the beer ingredient or the chicken marination (or so I'd like to think because otherwise I got the only dish no the menu without beer in it). My side of hand-cut fries were great.
Cheri's Pulled Pork sandwich was really big and to be completely honest, smelled like blood to me. The smoked jalapeñoand the smoked Gouda was hardly noticeable but the apple-cabbage slaw was a really nice touch.
Valya was very happy with her Cobb Salad, but I was too full with my dish to give it a taste. The dessert list looked decent but not for today. 

FINISH 
smooth with a hint of chocolate
Overall, I was happy with the food and the service. I would love to try that recommended Flat Iron Cobb Salad, or the Fish and Chips, or better off that 4 brews deal on a Wednesday! Also, their Coffee Porter sounds almost dessert-like.

overall.. a flavourful Shiraz 

West Seventy6 Grill

http://www.west76grill.com/

I was invited me to come in as they re-designed their menus since the beginning of the year. To be honest  would've probably made it at West Seventy6 Grill sooner or later, judging by their substantial urbanspoon score.

APPEARANCE
a rich yellow-gold, with some legs
Its a tricky entrance - from of the Marriott Hotel and then to the left. An orange wordmark screen next to a bright entrance welcomed us with menus and wine bottles on a barrel to the side. I do think the wordmark can use a 3D signage treatment, though. There is something about spelling out a number which feels right and the elegant sail illustration - varying line thickness gives it a passionate feel.

NOSE
honey, oak, peechy
We entered the main, spacious room - stone bar base, maroon curtains and chair pillows, dark wooden floors and tables with glasses and white napkins waiting. For a second there, we both thought we are completely under-dressed, however as we joined the crowd outside, we realized there's nothing to worry about. We were instantly greeted and asked to take a seat. A small table waited for us with chairs angled towards the lake.

SWIRL
earth hints, strong character
My prejudice for a restaurant inside a hotel by the lakeshore, would be that it is snobby and overpriced. I was more than pleased to see that stereotype get blown away, with the pleasant light breeze on the terrace. The lunch menu was a single page - clean and simple. The classy drinks menu stood up waiting - black scratch-textured skin with the logo screen-printed in the middle. I was curious to ask for the chef's special. My mouth watered as I listened, so I went with their Farmer's Field Salad. Cheri being a Pulled Pork fan, decided to give it a try, eventhough he was tempted by a few other dishes. I wanted to try a glass of the Baco Noir, and we decided to ask for a recommendation to go along with the pulled pork. The trick was that we wanted a white one. Our waiter recommended a Pinot Grigio, and so we followed his advise. The bit of the parking lot in our view was easy to forget, as we watch people go along the green lakeshore.

PALATE
full-bodied complex and smooth
Our wines arrived. We sipped them, both light with interesting bouquets, sitting in the shade with a flower pot on the side. It was quiet and peaceful as the time slowed down. You can only hear people's quiet chatter, as if everyone was careful not to ruin this precious moment. Our only wish was for a soft sound, perhaps a light wooden wind-chime to make these moments even better.  Our dishes quickly arrived . My salad was a piece of art - vibrant colours and textures painting the white plate. Tender salmon over a bed of arugula leaves, covered with apples, and.. I though macadamia nuts. I asked a waiter about the spicy sauce and this mystery nut and he informed me it was peanut salsa. Cheri's pulled pork came on a pretzel baguette with a side of thinly slices fries. The pork was cooked perfectly - in a chipotle, coke braise. It was a bit on the sweet side but it was beautifully complemented with mango coleslaw and onion.

FINISH
evolving and interesting - deepening the experience
As we finished licking our fingers we asked for the dessert menu. The waiter, who mentioned it was his first day, was perfect in his descriptions. We decided to try both dessert options: whisky-maple creme brule and the lemon, mint cheesecake. Both presented beautifully and making my tastebuds purr. On top of that, since I was curious how the whisky-maple was worked into the creme brule, the chef himself came out to explain his secret to me - how exquisite! He also is a big fan incorporating the local market produce into his dishes.
Dave, the restaurant supervisor, came to let us know that dessert was complimentary. I have to say, no matter what that number at the end was, it was definitely worth it.

overall... an intimate, complex Chardonnay