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Nick Soapdish

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Posts posted by Nick Soapdish

  1. I dined for lunch on tuesday. for a restaurant open less than two weeks it was a very smooth experience. I had the steak tartare, suckling pig tart, and the crumble; my friend had the tuna tartare, the hanger steak, and the chocolate tart. I couldn't fault anything. everything was seasoned perfectly and presented in a clean and unfussy manner, yet still appearing stylish. service was professional and friendly.

    I would definitely return for dinner


  2. just got back from caplansky's where I had one of the best smoked meat sandwiches in my life.

    it's a weird little location, basically cooking out of the tiny kitchen at the monarch tavern at 14 clinton. I can only describe the sandwich as jewish deli meets southern barbeque. if you like brisket get your ass down there.


  3. I know the area you're staying in richmond hill so I can't assume you're hotel is all that great, and you went to two crappy chain restaurants and you're surprised the service was bad? I wouldn't think places like that hire for people who would give attentive and professional service as they're more inclined to hire for looks and really only care about getting people in and out for the lowest cost/highest profit

    the chinese restaurants in that area are supposed to be excellent, or you might consider getting on the 404 and coming to toronto. there are some nicer casual places with great food and great personal service like the niagara street cafe, the citizen, starfish and jamie kennedy wine bar.

    hope the rest of your experience in ontario goes better


  4. I've been wondering this for awhile. When I visit pretty much any barbecue joint here in Kansas City I always receive a small pile of pickles with my meal. Does anyone know the origin or the reason for this practice? I always eat them, but they never cease to puzzle me.

    it's because pickles and barbeque go together like champagne and doggy-style


  5. Drumroll please ......

    10. Cowbell

    9. Terroni Adelaide

    8. Marben

    7. Amaya

    6. L'Unita

    5, Spice Room

    4. Crystal 5

    3. One

    2. Colborne Lane

    1. Lucien

    Discuss amongst yourselves.

    (oh, he also mentioned that Foxley came in at # 11.

    #12 Cluck Grunt & Low

    #13 Jacobs & Co Steakhouse

    #14 Prime (at Windsor Arms)

    - from Chatto's blog.

    cluck grunt and low?

    I love barbeque and and I really wanted to get behind them but this is piss poor barbeque, imo. had meat not cooked enough, tough and sticking to the bone. cold ribs, stale cornbread, tough beans and terribly slow service

    I know it's only chatto's opinion be he really needs to wrestle thuet's wang out of his mouth. if thuet was rolling sushi at atelier chatto would declare it amazing


  6. Just got back from St. Lawrence Market. I found some 20gm. pkg. of dried morels for $14.99, none were fresh. Prices are comparable to Longo's, Dominion and Loblaws. It was nice to see SLM again, after 8 years. I usually do my shopping at Asian markets in Mississagua.

    Didn't find fresh lobes of foie gras either, only canned stuff. It was not a total disappoinntment since I managed to get a back bacon sandwich for breakfast.

    whitehouse meats usually has fresh foie


  7. ...and this show about 3 guys who make food contraptions....*pokes eyes out*

    holy crap, that food jammers show is so stupid and contrived it's not funny. it'll probably go on for 5 seasons though...

    I have to agree with xtal about alton brown, I've been loving good eats for years

  8. not that I have a great opinion of foodtv canada to begin with, but I just checked the schedule and it looks like they're not bringing iron chef back this season. I know they're all re-runs but it was the best show on the network, imo. what's the deal? did they have to make room for another rachel ray show?


  9. I used to sell $1500 guitars while making $7/h and 2% commission. I don't think any industry is different that way.

    I havn't worked at susur, but I have staged there. there were a bunch of cooks who were all there because they wanted to be there. they didn't seem bitter to me, they were actually a pleasant bunch of guys to work with. I'm sure working under susur pays more in experience than what $300 a week is worth. I also know that the ones who had stuck around for awhile were making considerable more than the others.

    I'm sure the cooks who apply to work for susur or any other top place know what they're getting into. if I could afford it I'd do it too


  10. Never even heard of Oro or Celestine, anyone???

    Oro is: ororestauraunt.com (Elm st. between Bay and Yonge).

    Celestin has no web address, but is at 623 Mt. Pleasant Rd (at Manor Rd E).

    I hadn't heard of them either.

    I've eaten at Oro on a number of occasions... it's always been rather good.

    It seems to be an under-appreciated gem.

    Try their calamari appetizer - fantastic.

    I'll second the under-appreciated gem bit and the calamari recommendation. oro is a great place


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