I can’t even begin to tell you how many times we’ve driven past this place and I’ve wanted to go in and try it. Well, today, I got to as part of the YYC Food and Drink Experience.
Sitting at work, we thought perhaps we wouldn’t be able to go with our original plan of ordering the prix fixe menu, but upon sitting down, it was clear that that’s what three of the four us were going to do.
With the prix fixe menu, there were three courses: starter, main, and dessert. We would start with a soup – smoked brisket and barley, followed by a BBQ plate, and finish off with pecan tart.
I must admit, the soup was the one I was least sure of and was admittedly the best of the three course. When the dish was presented it didn’t look like much, but sometimes simplicity is the best way to showcase the natural flavours of the ingredients making it somewhat reminiscent of a well-made home cooked meal. That is to say, it had a very homey, hearty quality that I would normally reserve more for chowders than a soup like this, but this soup earned that qualification. It was well seasoned (not too salty and not bland either), with the flavours adding to and balancing one another. I always say that I can drink lava and I might as well have been. It was served (very) hot, but I personally like my soup more on the hot side. That combined with the fact that it was very cold outside, it was a great way to start off the meal.
In the presence of good company, it did not feel like it took the next course very long to appear. The BBQ plate consisted of half a rack of ribs, coleslaw, baked beans, and pulled pork. An issue I generally have with ribs at restaurants is that the meat is overcooked and loses its tenderness. There were parts that were overcooked and charred, but for the most part, they were tender and fell off the bone easily. My only complaint was that the seasoning on the ribs was not prominent enough. That is to say, it felt as though I was eating blackened ribs with no discernable seasoning, especially when contrasted with the pulled pork, which was moist, well-seasoned and vastly superior. The coleslaw could’ve used with a little more dressing. I could tell there was a dressing, but honestly, like the one at Owens Landing (though not nearly as bad), it felt like it was just cabbage and carrot. It could’ve done with some acidity. The third side, the baked beans, weren’t bad, but they weren’t anything special. At least they were seasoned. The fourth in our party, who opted not to order the prix fixe menu had the pulled pork sandwich sans cajun mayo and pickles, the latter of which I took. Based on my conception of the flavours, the sweetness of the pickle (as they were bread and butter pickles) and the cajun mayo would’ve been a perfect complement to the savoury pulled pork, and to top it all off, was a fried pickle spear giving the dish a much needed deep fried element. I would absolutely have ordered this if I wasn’t so “afraid” to get my hands dirty. More and more, I dislike getting my hands dirty and given the whole coronavirus situation, probably eating with utensils would be better for the time being. The pulled pork sandwich was served with a side of caesar salad.
We finished the meal off with a pecan tart. I absolutely love pecan tarts and was looking forward to this course the most. My friend Alex’s comment about it being a lot like a tarte au sucre was not inaccurate. I felt that it was more of that than a pecan tart other than the obvious fact that there were pecans on it. For me, if you’re going to serve a tart with ice cream, the tart should at least be warm. I really enjoy meals with contrast: hot and cold, sweet and savoury, as well as a variety of textures. I felt like this was a missed opportunity. That is not to say that the tart was not delicious, but it was not exactly what I was hoping for. The tart with drizzled with bourbon caramel and chocolate, but I didn’t feel like it added much to the overall dessert and I’m a huge proponent of only using that which is necessary in a dish.
Overall, I was not hugely impressed with the food we got. Perhaps they are not exactly the things on the menu I normally would’ve gone for, which is fine, as I am one who loves to try out new things, but the flavours just didn’t work for me. I would like to come back to try some of their seafood (crab cakes and calamari) as well as their fried shrimp po’boy (I have a weakness for these). However, unfortunately, I must base it on my experience today and it was not the best (though service was good). I would rate this place 2.75/5. I hope I will have the chance to come back and reassess that.
I apologize for the quality of the photos below as the restaurant was quite dark.
I had, have and always will consider myself a foodie, but I have to admit, my list of restaurants, cafes, eateries, pubs, etc. is very limited compared to some of the other foodies out there. Heck, the places I’ve tried compared to the ones I follow on instagram don’t even compare. Recently, the additions to my list have been informed by the numerous places I’ve booked my lawyers in for lunch at in and around downtown Calgary. I always take a peek at the menus of the places I’m booking in for and I would say that our tastes in restaurants are pretty similar.
A couple restaurants that I’ve recently added to my list include Cucina, Workshop Kitchen, Bridgette Bar, Cardinale, Hy’s, and, of course, Owens Landing. The ultimate restaurant on my list that I really hope that I can go to one day is Hy’s Steakhouse. Sure, it’s on the high end, but I think that it would be an experience of a lifetime and completely worth every cent and when I do finally get to go, you can be sure that I will be writing a full analysis of my experience.
Of the recently added restaurants, I’ve only tried Cucina and Owens Landing, which I am currently reviewing. Cucina is owned by the Teatro group and I’ve always had a good experience with them. In fact, I will be returning here on Friday. Over the course of the next couple of months, I will be checking off at least four more restaurants from my list. I can’t wait to share them all with you.
Originally, I had planned on booking in the reservation at 5 pm since I got off at 4 pm. However, at my friend’s request, we decided on 5:30 pm. I am very glad that we ended up on deciding to push the time back because I ended up having to work late and didn’t get out of the office until almost 5 pm. Owens Landing isn’t that far from my work, so it only took about 10 minutes for me to walk, making me extremely early for the reservation. As it was a Monday, the restaurant wasn’t packed and the hostess ended up seating me instead of making me wait in the lobby until my reservation.
I wasn’t seated long before our server approached me for a drink order and I indicated that I would wait until my friend’s arrival before ordering one, if that was in fact what I wanted. Our server came back an additional two times to check and make sure that I hadn’t changed my mind. While I appreciated that she was checking in frequently, I was a little more annoyed that she kept checking in so frequently. As soon as my friend arrived, barely with her coat off, the server approached again. My first thought was, “Could you not let her get settled first before you come to ambush us?” It took a few minutes for my friend to get settled before the server returned yet again. She had barely even had a chance to look at the menu, so my friend ordered a hot water with lemon and asked a few more minutes for the menu. The server acquiesced and walked away. The next time she returned was with my friend’s drink, less than a minute later and again she asked if we were ready. Again, we were not and she left for a more reasonable amount of time before returning for our order.
Since we had made it before 6pm, we still could order from the Happy Hour menu. For Happy Hour, select appetizers are only $10. We decided to only go with one, the Tuna Poke. We had previously asked our server if the items on the Happy Hour appetizer menu were of shareable size and she had indicated that the Tuna Poke was quite small and that we could each probably have our own. We decided, given the amount of food we had planned to order, that one Poke was enough.
We rounded out our meal with two entrees, the Naan Chicken Club, which I had been eyeing for a very long time, and their signature dish, a Fish and Chips. Since the Fish and Chips already came with fries, we opted for sweet potato fries for the Chicken Club.
We requested that the appetizers and mains be brought out at the same time since we were sharing everything. As we were busy catching up, I didn’t feel like the amount of time it took for our food to arrive was especially long. The Poke was not what I had expected, visually. It was be a while longer when I tried it that I realized that it was not what I expected gustatorily either.
I started with the Fish and Chips as they were right in front of me. The fish had a good crunch, the batter to fish ratio was balanced, and well cooked. However, I was not impressed that when I bit into it, a little bit of oil gushed out and dribbled down my chin. The dish was presented with a grilled lemon, which I squeezed over the fish, but as that wasn’t enough, I supplemented with malt vinegar. It was also accompanied by a tartar sauce, but the sauce was a disappointment. Growing up in a household where your dad was a chef at one point and made my favourite version of a tartar sauce, this one didn’t even come close to comparison. The best way I could describe it is that it’s simply mayonnaise. My friend went so far as to say that she preferred the tartar sauce that is served on McDonald’s Filet O’ Fish and that’s saying something. I found that the fries were over-salted and the oil used tasted like gone bad or like stale or was like reused old oil. It was more apparent with some of the fries than others. The only thing I liked were that some of the fries had really crisped up, which I like. My friend hadn’t started with the Fish and Chips and said that by the time she had, the batter on the fish was no longer crisp and was rather soggy. In fact, when she removed the fish from the bed of fries it was sitting on, I could see puddles of grease, some of which had been soaked into the fries below. That was unpleasant. For those who know me, I’m obsessed with coleslaw. This could not be called a coleslaw. It was carrots and cabbage in a bowl. The dressing was practically negligible and completely flavourless. If this was their signature dish, the best on their menu, I was honestly scared of what was to come.
I decided that I would dig into the Tuna Poke. I was confused at first. The menu described the dish as being sushi grade tuna, cucumber, scallions, pickled ginger, chilies and avocado crema. In my experience, the avocado crema has been drizzled over or a thin layer spread across the bottom of the plate. Often times I find that I am left craving more. That was not the case here. It looked more like a dip more than anything. The wonton chip did not have the strength or integrity to be able to pick up the tuna let alone the crema. Besides that, the wontons were extremely oily. I did not detect any ginger or chilies in the dish and the tuna could’ve used with some seasoning from something like soy sauce (although there might’ve been some of that…at least that’s what we figured the pooling brown stuff was, but it didn’t have much flavour so we weren’t sure). The crema had a strange aftertaste and really tasted more like a smoothie than anything else. To top it all off, we found a hair in the dish. Neither of us are really that queasy so we just removed it and kinda just ate around it. I mean, I’m not usually the type to complain, so I don’t know if I would’ve said anything in the first place, but this was the first time I actually considered mentioning it to our server. The only other reason we decided not to say anything was that our server was nowhere to be found.
The last dish, the Naan Chicken Club, was the one I was most excited about. I’ve always been the type to save the best for last. Unfortunately, this was not the case. The chicken was overcooked, dry, and underseasoned. The raita did very little to help the situation. Most of it had settled to the bottom of the sandwich (the folded part of the naan). Since we had fries with the fish and chips, we opted to go with sweet potato fries. Like the fries in the fish and chips, the sweet potato fries were also oversalted. However, it was a little less noticeable as the sweetness helped to counteract the saltiness and provide a nice sweet-savoury balance. The chipotle dipping sauce was as you might expect anywhere. There was nothing special about it and tasted like every chipotle aioli out there (so it was most likely commercially purchased rather than made in house).
As I hadn’t seen this friend in a while and I knew I was doing a review, I couldn’t pass up the opportunity to do dessert as well. I always say I’ll just look, but when I’m doing a review, I like to have the full experience. We chose the Chocolate Lava Cake, which was another one of their signature dishes. I am so used to lava cakes being served with ice cream or a sour fruit compote of some sort. This was not that, so I was pretty excited about it. Given my love for cherries, I was actually looking forward to this despite my earlier disappointments. Unfortunately, the cassis spiced cherries weren’t exactly what I had expected. They didn’t have the “spice” as promised and the cherries, having been soaked in the cassis had lost much of its integrity and natural cherry flavour. When eaten with the lava cake, it didn’t provide the contrast of flavour that I had expected from it. It simply got lost on the plate and made me wonder if it even had a point of being there at all. I am also the sort of person who enjoys an espresso or macchiato with my desserts. The bitterness is often a great contrast to the sweetness of the dessert, providing a balance when there isn’t an acidic element on the plate to provide that contrast. The lava cake itself left me feeling divided. On the one hand, I was glad that it did not have crispy edges, but I would’ve liked the cake to be more lava-y than it was. I suppose there are worse things than a flatter and bigger than usual lava cake not oozing enough chocolate from the centre.
As our server had disappeared, the other servers picked up the slack and helped to clear away our dishes and fill up our glasses. This last server even helped to take our dessert order. However, as soon as we had ordered the dessert, she walked away in the middle of me about to order an espresso. We had to get her attention again and have her come back, which I must say, leaves me less than impressed.
I came here because my lawyer had been here on more than one occasion so I figured that it couldn’t be all that bad if he kept coming back. Perhaps it was simply who he was that resulted in a different experience. This is why I like going to restaurants as me rather than as a food blogger or restaurant reviewer. I don’t want that special treatment because I don’t get a real experience of what the restaurant is like. Nothing is worse than me saying how great a restaurant is only to have someone go in and have the worst experience in the world because the restaurant decided that I was a marketing opportunity and therefore, they had to make a better impression on me.
I always give restaurants more than one chance, but I think it will have to be some time before I ever return here. I was very disappointed by the food and the service. Don’t get me wrong, there were some redeeming qualities about this place (sorta): the atmosphere, the fact that the food was edible, and the restaurant interior was beautiful, but truth be told, if I’m going to spend my hard earned money eating out, you better make it worth my while. Based on this experience, I’d give this place a 2/5.
I had first heard about this place from one of my cousins who had suggested this place for brunch. Ever since she put the idea in my head, some four years ago, this place has been on my list. I would still love to try their brunch, but this evening, we came for their dinner.
The Nash is built in a historic building that was once a hotel and saloon. Over the years, it evolved into the place it is now. My first impression upon entering was that it was a lovely, cozy place for friends to gather after work for drinks, but it was clearly a place that catered to the more affluent members of society. As we didn’t have a reservation, we were seated under the condition that we would have to leave by 8:30. Given that it was around 5:30 pm, we figured it would be plenty of time. By the time we finished, it was actually a little past 7 pm.
We were quickly seated and handed menus that were bound in what appeared to be soft leather. I couldn’t really tell if it was real or not (probably not). Having not known that we would be coming here, I had no idea what I wanted to get. Some of the items I wanted to order were outrageously expensive. I ended up settling on the entree size of one of the appetizers, the Confit Chicken Ravioli, while my sister settled on the Charcoal-Roasted BC Salmon and my dad had the Braised Alberta Lamb Shank.
Even for the entree size, I thought the ravioli was quite small. I had chosen to have my ravioli with their wood-fired garlic focaccia. There is something about wood-firing that enhances the flavour of the dish for me. It adds a complexity to the dish that would not be present otherwise. Despite its size, I was very happy with the ravioli. It’s probably one of the better ones I’ve had. I enjoyed the pairing with the peas that gave it both a fresh pop of colour and flavour. I strongly believe that everything on the plate should be there for a reason. Its purpose on the plate should not be purely ornamental. The overall flavours of the dish were well balanced, the pasta was not overcooked or too doughy, and in the end, the small portion size was just perfect. The salmon on the other hand got some mixed reviews. The Nash cooks their salmon to medium, which Val was fine with, and it was accompanied by wild rice, swiss chard, and a microgreen salad. Unfortunately, the swiss chard was far too salty for her and prevented her from finishing her meal. My dad’s lamb shank was the biggest surprise. Normally, I shy away from lamb because of its gamey flavour, but it was virtually undetectable. I loved that it had been braised until it was melt-in-your-mouth deliciousness. It was well seasoned and not overly salty like a portion of Val’s dish had been. I think if the microgreens had been slightly more acidic, it might’ve helped, but there is nothing more unpleasant than a dish ruined by over-salting one element. The lamb shank came with andouille sausage and smoked cheddar grits. I’m not sure if they made the sausage in house, but it was delicious! The side I had been most excited for were the grits and when it was presented in the form it was in, a giant block, it completely threw me off and I failed to recognize what it was, even when I was eating it. I didn’t clue in until Val had mentioned that that was what the menu had listed as a side. The grits were good, but I had never had it in this way before and I’m not sure if I would again.
A meal is not complete without dessert. For dessert we ordered the Dark Chocolate Pâté. First off, I love dark chocolate. I’ve had chocolate pâtés before and have always loved them. They’re the perfect level of richness and the bitterness of the dark chocolate provides the perfect counterbalance to the richness of the pâté. It was paired with a sour cherry sauce, amaretti, and salted caramel gelato. Let me tell you, that sour cherry sauce is no joke. It certainly lives up to its name. While the sauce does add another level of complexity and balance to the richness of the chocolate, I think it was too much for me. I generally don’t do that well with sour. However, Val absolutely loved it and didn’t find it to be too sour, but then again, Val eats lemons, so what do I know. I honestly think that salted caramel is totally overrated. I love sweet and savoury pairings, but I don’t think that salted caramel is the best thing in the world. I prefer so many other pairings over that one. That is not to say that a well made salted caramel dessert is not delicious, but it doesn’t deserve all the fanfare it’s getting. That said, this is one of the better salted caramel gelatos I’ve had. It isn’t too overpowering which makes it a nice accompaniment to the chocolate. The amaretti tasted a little off to me, but if it hadn’t, I might’ve enjoyed it more as it provided the much needed crunch. Overall, this dessert was very satisfying from both a flavour and texture perspective.
The dinner menu is not cheap. I would definitely still want to come back and try a full three course meal sometime and of course, come back for their brunch, but only on very special occasions. This type of food is definitely my kind of food.
In terms of service, our server was very friendly, if not a little scattered when reading out the specials for the evening. Had I been able to afford it, I probably would’ve wanted to go with the dinner for two (or as he said it, dinner for three as it was a 40 oz bone-in cut of prime rib).
Based on this experience, I would give this restaurant a 4.25/5.
This restaurant has been around for a while, but the Royal Oak location is new. My dad has been talking about this restaurant for god knows how long so I’m glad to finally have the chance to try this place out.
I must admit, I do love a well cooked steak. Depending on the day, I prefer my steak anywhere from well done (no this does not mean over cooked charcoal) to medium rare.
We were promptly seated and as we perused the menu, I noticed that they had turned the lights down for ambience. Now, I have mixed feelings about this. I get that they need to establish a particular mood, but I don’t appreciate the restaurants who turn the lights down so low that I can no longer read the menu. Thankfully, Cattle Baron did not do that.
If I haven’t mentioned it before, I love appetizers and everything on their appetizer portion of their menu looks fantastic. This evening Val chose the appetizer of the evening, the short dry ribs, as it was listed as a house specialty. These dry ribs are like nothing I’ve ever had before. Sure, they were a little tough and messy and hot (burned my fingers a couple times) to eat, but they are absolutely the most delicious dry ribs I’ve had to date. It didn’t take us long to demolish them all. I’m not entirely certain what the seasoning/sauce mix was for them, but I’m pretty sure that it was soy based. The addition of the provided lemon wedge added a lovely overall freshness and acidity to the dish that it would have sorely lacked without.
For our mains, Val and my dad had the prime rib, I had the Steak Neptune, and my mom had the Fresh Salmon Filet. Val chose to have a double baked potato while my dad had the regular baked potato. I chose to go with their Caesar salad. The salmon came with rice and all the mains came with steamed fresh vegetables. The prime rib was probably the largest of the three dishes (it was a lot of meat, definitely more than enough for me, but would be great for a carnivore). The double baked potato, a Cattle Baron specialty, was probably one of the best sides I’ve ever had. I mean, what’s not to love about a potato that has been baked, taken out, its contents mashed and topped with cheese and baked again. If I have the chance to come back, I would love to have a whole thing to myself instead of just one bite. That’s not to say I regret my choice in getting the Caesar salad because that was one of the better Caesars I’ve eaten. It is a bit more garlicky than most other Caesars I’ve had, but that’s what makes it so good. I come for the garlic! The salmon came with a plentiful helping of rice. It wasn’t anything special, but it was well seasoned and not overcooked; the perfect accompaniment to the salmon. I think any of the other sides they have on their menu would’ve overpowered the delicate salmon, which was topped with a lemon butter sauce. My Steak Neptune consisted of a cut of filet mignon topped with asparagus and shrimp dressed with hollandaise. This has got to be one of the best Steak Neptunes I’ve ever had. If I could afford to only eat filet mignons, I would. All the dishes came with a side of steamed seasonal vegetables. In the context of this review, where I’m saying that everything was great, sometimes it feels like the meaning of “great” is lost, but honestly, I had little to no complaints about the food or service.
Of course, the end to a perfect meal comes in the form of a crème brûlée. I have to say, this is the only part of the meal I was disappointed by. We order the Irish Créme Brûlée which sounded amazing and had the potential to be amazing, but unfortunately, it was ruined by the prevalent bitterness of burnt sugar. After having that on my palate, it was very hard to taste, let alone enjoy the flavours of the dessert. I mean, these things happen, so I’m not terribly upset and I do hope that this was just a one off. Next time I want to try Chocolate Utopia.
Overall, I was very impressed with this meal. I would definitely recommend this restaurant and would return without question. After all, I haven’t tried all their items on their appetizer menu yet! Based on this experience I would give this place a 4.5/5.
I’ve been going to this restaurant ever since I was a kid, so I thought why not write a review. Noodle World is one of the last few places that still serves Cambodian clear noodles, better known as glass noodles. I’m not really sure how they came to be known as Cambodian noodles in the first place and haven’t really been able to find an answer, so if anyone out there knows, please leave a comment.
At Noodle World, they offer this dish with a choice of Cambodian noodle or egg noodles. In my opinion, egg noodles are the standard and really nothing special, so I go for the clear noodles, but also, I love their chewy texture. When I order this, I always ask for the soup on the side so that the noodles don’t get overcooked and soft from sitting in the soup. I, then add a little bit of the soup in so that the noodles aren’t sticking together and make it a little easier to eat. This dish is a very porky dish. There’s sliced pork, pork liver, and ground pork. There are also shrimps and a quail’s egg. It comes with an assortment of vegetables, usually green onion, bean sprouts, and Chinese celery. Noodle World tosses in a bit of soy sauce to the dry noodles, but not the soup version of this dish, which is great because the pork is largely unseasoned so it provides it isn’t completely bland. When I have this, I like to throw in some chili oil (not so much the oil as the pepper pulp…not sure what to call it really).
Of course, my dad has to order a starter and since we usually get a noodle soup, the logical ones to order are either the salad rolls or the spring rolls. Generally speaking, if I order vermicelli (bun), I will never get salad rolls because they’re pretty much the same thing. The salad rolls are my way of letting me have both noodle soup and vermicelli without overeating or having too many leftovers.
We used to go to Giang Nam (11-222 Centre Street NE) for this all the time. I’ve gone so much that the restaurant owner came to know us. Unfortunately, it’s since closed down and I’m really sad that I won’t get to share my love for this place with other people anymore. The other place that has these glass noodles is a place called Dong Khanh (2066 18 Avenue NE). While Dong Khanh’s liver is fresher and they include heart and kidney, I prefer Noodle World’s preparation.
I absolutely love this place and if I came here more I’d try more of their menu, but because we come so infrequently, I go with my go-to dish every single time.
I’ve always had a good experience here and I will always come back here. I would rate this place a 4/5.
It seems like such a long time ago that I was here. And indeed that is so. I actually visited this place on October 8, which is nearly two months ago, but things got busy (read: NaNoWriMo happened) and this completely slipped my mind.
Alex and I came here before the hockey game – the Calgary Flames vs. the LA Kings. Since we worked next door, we were constantly passing this place. I had booked my lawyer in at this restaurant a couple times and actually, a lot of the restaurants on my list are places I’ve booked him into. Alex’s boyfriend had the chance to come here and he had liked it. Alex, herself came and was pretty impressed, so we decided on this night that this would be a good place to go to before the game.
As it was so long ago, I forget if we had to make a reservation or not. It wasn’t super busy when we were there as it was still pretty early. However, despite that, it was still quite noisy, which is the same feedback that Alex had given me when she had gone for lunch. Comparatively speaking, I don’t think this place reached the volume levels of Paper St. but it was still somewhat noisy.
We were seated and our orders taken. I decided to go with two appies rather than a main, though those looked really good too. I ordered the calamari and the burrata (the latter doesn’t appear to be on the menu anymore). Alex had the truffled mushroom “pizza”/”flatbread.” The last time Alex came, she had the calamari and loved it.
The calamari were Monterey Bay baby squid paired with a duo of sauces: an avocado salsa verde and a roasted red pepper almond romesco sauce. I can go either way with salsa verdes as every restaurant prepares it a little differently. So sometimes I absolutely love it, while other times it’s just all right. This time was the latter. I mean, it wasn’t bad, but when there are two choices, we naturally gravitate towards one over the other and we often have the tendency to compare them, voluntarily or not. Up against the romesco, this salsa verde just couldn’t compare. The romesco provided the perfect balance that this dish needed. I found myself near the end practically wiping every last bit off the plate. While this is not the best calamari/sauce pairing I’ve had, it was pretty good. I really like it when they’re not just rings or tentacles. Having the whole squid is such an experience. Plus, being baby squid, they were bite size, which is even better. The burrata was really something else. I had never had anything like it. Sure, I have had burrata once or twice, but never the entire thing. It looked like a giant mozzarella ball until you cut into it. The interior practically just oozed out. It was perfect for spreading on the crostinis. However, despite that, the crostinis were sliced very thinly and were quite long so that made for quite the challenge to spread anything across it as it would snap whenever I tried. Additionally, the corn relish and tomato “jam” were somewhat wet and further weakened the integrity of the crostini. Unfortunately, because it’s been a while, I can’t remember which of the two side “sauces” were better. I know both were good, but one of them just inched the other out by the slightest of margins. Presentation wise, I thought it was a bit not good having the knife pointing directly at me.
I’m going to start by saying I love truffle anything. I know that white truffle oil is super overpowering and can be a bit much for some people, but I absolutely love it and as such, Alex’s truffled mushroom was a dish I had also considered getting. It had three kinds of mushrooms on it: portobello, oyster, and shiitake. I’ve always thought of shiitake as an Asian mushroom and always find it strange when it’s been featured in a very Western style dish. I guess also that I associate specific flavours and textures with the shiitake that I personally don’t think fit the use of these mushrooms in Western style cooking. However, in this flatbread/pizza, I hardly even noticed them. Again, this was pretty decent and had the flavour profile I had expected of a truffled mushroom pizza. It was an interesting choice to include chili oil as a pairing for this pizza. I would’ve thought chili flakes would’ve been a better fit. It was good, but not the best I have had. I still give the pizza at Scopa (now it’s a Cibo I believe) the honour of being called the best truffled mushroom pizza I’ve ever had. That fried rosemary on top of the pizza is what did it for me.
We finished off the meal with a white chocolate creme brulee. While it was pretty good, I know something about it disappointed me, but now I can’t remember what it was. It’s so frustrating to write a review when there are things you could say, but time has erased them all. I did find it a little weird that the raspberries got torched or baked into it and turn a weird brownish colour.
Overall, it was good food and good service. I’m just sad that I waited so long before writing this and have since forgotten a lot of the experience. I suppose that means I have to come back again soon to try have something else off their menu.
Based on this experience, I’d give this place a 3/5.
Unbelievably, having lived in this community for the last 22 years, I have never been to this restaurant located in the Valley Ridge Golf Club.
I came here on September 28 with a friend from my undergrad at the University of Calgary, Patricia. It was great catching up with her over a simple, but good meal. That is not to say I didn’t have my issues, but generally speaking, it was a pretty good experience.
I ordered the steak sandwich with yam fries and Patricia had the Cobb salad. Because I was doing a review, I also got a creme brulee for dessert.
Under advisement, I ordered the yam fries extra crispy and that was a very good decision. I love my fries more on the crunchy side rather than soft. When I first sliced into my steak, the temperature was perfect, but as I progressed to the middle of the steak (and the thickest part of the steak), it got to a point where it was too rare for me to eat. The seasoning was simple, but delicious and I like to see the grill lines my meat (or a nice sear/crust). While the steak looks small in the picture, it was definitely more than enough for me with the onion rings, yam fries, and garlic bread. I really enjoyed the compound butter, but because it was so long ago and the menu has changed on their website now, I can’t remember exactly everything that was in it.
Unlike at Van Gogh, the other restaurant in our community, Patricia was happy with her salad. While I didn’t taste it, it looked a lot better than what I had been told that the salads at Van Gogh had devolved into: lettuce and tomatoes sliced as though it were meant for tacos. I’m extremely disappointed that this is what Van Gogh has become as it had once been one of my favourite restaurants to go to (and it was conveniently located within walking distance from my house).
The creme brulee was a little disappointing. I went to go break through the sugar crust on the top, but it was literally just floating on top and kinda just caved into the custard below when I went for it. Flavour wise, it was pretty standard for a creme brulee, although there was a lot of whipped cream.
In terms of close restaurants within walking distance, this place is significantly better than Van Gogh (though i would like to go try again and see where they’re at now. I haven’t been there for several years), but still not the best that I’ve had.
My big problem is the service. There were maybe two other tables of people and yet my water glass sat empty for the majority of the meal. This only bothered me so much because my throat started to hurt from all the talking I was doing and the server kept walking past our table and not topping up our waters until asked. I don’t know if it’s unreasonable to be holding golf courses to a higher standard, but that’s exactly how I feel when I walk into a golf and country club. But also, I don’t think it’s unreasonable for me to expect the waitstaff to fill my glass when it’s empty, especially when there are almost no other people in the restaurant.
Clearly there were issues and a big one for me is the service. If that’s not good, it really affects how I feel about going back to the restaurant. Of course, the food has too be good too and I think it was just okay. Based on this experience, I probably won’t be going back. However, given that there are two choices for restaurants in this community, I’d probably take this one over Van Gogh. I’d rate this place 2/5.
A lot of time has passed since we were actually here. Unfortunately, I’ve just been too mentally exhausted to be able to get to reviewing this restaurant until now.
We dined here on September 8 for dim sum and September 9 for my mom’s birthday dinner.
For dim sum we ordered the siu mai, shrimp stuffed eggplant, turnip cake cubes in XO sauce, gailan with braised beef, shrimp rice crepes, beef tripe, har gow, fried noodles, Chinese doughnuts wrapped in rice crepe, bean curd wrapped rolls in soup, and the congee on special that had bean curd, preserved duck egg (or century egg), and pork (that was like $2 (?) because we had reached a specific dollar amount with our other others. I can’t the price exactly remember since it was so long ago, but I know it was cheap).
The congee was the first to come. It was a decent size and within the first few bites, I felt my heart and insides warming up (ginger will do that). Now, I’m not the kind of person who really likes congee because at home that’s what we have when we’re going on a “cleanse” or when we’re sick, so the memories of it are not the greatest. I don’t know if it’s part of getting older, but some days I find myself craving congee now. However, there’s a difference between the ones made in restaurants compared to the ones we make at home. For one, the ones in the restaurants are more heavily seasoned than when we make it at home. We shared this congee between the four of us (because that’s usually how Chinese meals are eaten, but also we had a lot more dishes coming and no one wanted to just fill up on congee), but this portion size could easily have been consumed by one person. The congee was well seasoned and not overpowered by the ginger, as is often the issue I have with ginger. Ginger is such a strong flavour that a little goes a long way. This congee was unique in that it had bean curd in it. That’s not something I’ve ever seen, but then again, my go to congee if we eat out is the century and pork. I mean, this is essentially the same, but the bean curd (because it’s tightly rolled up into a two bite package) provides a different, more hearty and meaty texture that you normally wouldn’t get from ground pork or a century egg.
Next came the siu mai. These are pretty typical in terms of taste, which is a good thing. When you go to dim sum, there is an expectation for things to taste a certain way. While restaurants do typically put their own spin on things, they have to be careful not to deviate too far from the recognizable image and flavours of the siu mai. Caltons did not put their own spin on it, flavour-wise, but size wise, I felt like these were slightly larger than the average siu mai. What I like from a siu mai, when I bite into is that the meat is firm. This tells me that they didn’t cheap out cut the pork with fat. I’m not saying that there’s no fat in there (I mean, have you seen the things?!) , but there has to be a good balance. Too much fat and it leaves the mouth feeling like it’s been coated in fat, too little and the siu mai is dried out in the steaming process.
The shrimp stuffed eggplants followed. This is one of my all time favourite dim sum dishes and probably one of these least healthy. Generally speaking, eating out isn’t known for being healthy, but these are especially. The shrimp paste is stuff inside of slices of eggplant and deep fried, then it is drizzled with a black bean sauce that is also swimming with oil. The perfect eggplant is one that has a little bit of crisping around the edges, a little bit of chew in the skin and tender fall away flesh. The shrimp should have a little spring in it when you bite into it and the sauce should be balanced to provide that perfect amount of umami flavour to round out the bite.
The turnip cake cubes in XO sauce is another favourite, especially with my sister. She already loves turnip cakes, but this variation, that emerged quite recently, I feel (maybe within the last 5-8 years), is something else. In case it wasn’t clear, it’s not actually turnip, but daikon. The cake itself isn’t 100% daikon, but it is cut with rice flour to make it more of a “cake” consistency. It is often mixed with dried shrimp and chinese sausage to add flavour. This dish is much of the same except that the cake has been cut into cubes, each pan-fried to give it that wonderful crispy exterior and smooth, soft interior that is now bite sized. The variation in this dish is that it is then stir-fried with XO sauce which is a spicy dried shrimp and scallop sauce. XO sauce is one of my favourite sauces for food to be prepared in. Green beans and shrimp top that list.
The next dish is a favourite of my dad’s. Actually, it’s the braised beef part that he loves. We seriously cannot go a meal out at a Chinese restaurant without some kind of braised beef hot pot (though now, he will occasionally go for a different hotpot or settle for a chicken dish). Now imagine the beef from those hot pots poured over gailan, the braising sauce drizzled all over the vegetables. It’s truly an experience. This works well with gailan especially because of its hearty, firm stalks, the beef doesn’t overpower it texturally. The tender beef provides a wonderful, textural contrast to the crunch of the gailan.
I think the shrimp crepes came as the biggest surprise to us. We’re used to variations made on many dim sum dishes, especially at the high end/expensive dim sum places, but I’ve never seen it done like this. There were shimeji and wood ear mushrooms, peas, and carrots in addition to the shrimp. Usually, if the restaurant is feeling “fancy,” the most I’ll find are golden chives, so this was a welcome addition. I have to say, this is one of the best shrimp crepes I’ve ever had. I mean, I do love the traditional ones that just have shrimp, but when that’s what you expect and this is what you get, it makes it all the more special. Normally, the only “crunch” you get from this dish is the shrimp (unless the shrimp aren’t fresh or they use shrimp paste instead. I don’t know if I was clear in my previous reviews about shrimp paste, but there are two kinds. One that has a very fish smell used in sauces and the shrimp paste that is more like a meat patty or meat ball consistency. I’m talking about the latter in this context). I had never considered including wood ear mushrooms in here, but it’s absolutely genius!
The har gow and beef tripe came at the same time. The har gow were pretty standard. The wrapper was thin and slightly sticky, as it should’ve been and didn’t tear when picked up. This preparation of tripe is not my favourite, but it is a favourite of my sister’s. As many know, tripe is the stomach lining of a cow. I know that this is a very polarizing dish; some people love it and others absolutely hate it. I am definitely in the former camp. This preparation uses Sichuan peppercorns and has a thicker, darker sauce. I still love the texture and flavour of this dish (except for when I bite into a peppercorn because then my entire mouth goes numb and I can’t taste anything), but I prefer my tripe with the onion and ginger.
The fried noodles are pretty standard too. The kind we get is essentially a toss up because it’s like whatever vegetables they have get thrown in. So sometimes I’ve seen this prepared with bok choy, other times, as in this instance, there’s broccoli. The only things that are pretty standard are the sauce, shiitake mushrooms, chicken, and shrimp. Sometimes it’ll have char siu in it too. If it wasn’t clear in my other reviews (or if I haven’t mentioned it), I love noodles. These ones especially because they are fried before the sauce is poured over them and some of the edges are still crunchy. I love crunchy, but also the sauce soaked noodles are equally delicious.
For those who know me, I get easily bored aka I have the inability to stick to just one food, that’s why buffets are so great (and terrible) for me. Actually, I don’t like buffets at all, I’d rather tapas or dim sum or sushi (small plates of really good food). The whole point of eating out for me is to enjoy the entire experience: food, atmosphere, and service. Maybe I’m a bit of a snob in this way, but if I’m going to be paying money, I’d much rather pay a little more for someone to bring my food to me than for me to go get it on my own. Besides, I’m really bad when it comes to buffets because my eyes are often bigger than my stomach and I always end up with way more than I can eat and it goes to waste. The only way I’m able to eat a whole dish is if there is variety in flavours and textures. Flavour-wise, my favourites are the ones that either hit every flavour profile or are some combination of sweet and savoury. Texture-wise, there isn’t too much variation, but I cannot eat a dish that is all one texture. It just feels like too monotonous.
Lastly, we got the bean curd wrapped rolls in soup and Chinese doughnuts wrapped in rice crepe. The former is a favourite of my mom’s and the latter a favourite of my sister’s. While the bean curd rolls look healthy, they’re really not. The rolls are deep fried before they’re steamed and put in soup to keep them from falling apart during the steaming process. The rolls are often filled with pork, wood ear mushrooms, and carrots. The broth is always light, but packed with flavour. It’s also one of my favourite dishes. The Chinese doughnuts wrapped in rice crepe are a dim sum staple. Again, this plays on the textural contrast of crunchy and soft. It is often served with a thinned out peanut butter and hoisin sauces. Some restaurants will put the sweet soy sauce on the side, but others will pour it on for you before they bring it to the table. I think I’ve only seen this at one place, but they had a sesame sauce, which was different. Sesame has such a fragrant quality that lends itself well to both sweet and savoury dishes.
We returned the following day for dinner. For dinner, we had the complementary house soup (lai tong), abalone with a chicken’s foot, crispy skinned chicken (za ji gai), green beans with shrimp and chicken in XO sauce (or something similar, as I was told that was not XO sauce), a lobster hot pot, and fried oysters.
It’s always interesting to see each restaurant’s take on the complementary house soup. Sometimes it’s really good, a lot of the time it’s just meh. But sometimes, it’s downright awful. Especially when you find a vegetable in the soup that has mold growing on it. There is literally no recovering from that because the entire pot soup is now completely tainted. Luckily, that didn’t happen here. It was pretty unremarkable, but for something that is complementary, I don’t have any complaints.
The next dish was the abalone. One of the best things I’ve ever had. Abalone is a delicacy and the fact that it (and the chicken’s foot) were the only two things on the plate (we each got a plate), definitely made it feel that way. The presentation was a little odd, but the flavours were all there. The only issue is eating that giant chicken foot with a fork, knife, and chopsticks proved to be impossible. We did the best we could because the braising liquid/sauce was amazing and I’d feel bad wasting not eating something that had been so exquisitely flavoured. There was a fair amount of sauce on the plate after we were done with the chicken’s foot and abalone, but as I said, it would be a shame to waste something so delicious, so we all put some rice on the plate to soak up that sauce for us to continue enjoying.
The abalone was followed by the crispy skinned chicken that my dad loves (I told you we couldn’t get away with not having a chicken dish!). This one is pretty standard too. If it’s good, there’s not much to be said about it. The only time anyone “notices” anything is when its bad…or served with pringles (seriously, what the hell!!). The chicken was moist and the skin crispy. I think of all the chicken dishes my dad likes to order, this is probably my favourite (the contrast between moist, tender chicken and crispy skin probably has something to do with it).
The green beans and lobster hot pot came at the same time. The green beans were very similar to the XO ones I love, so I automatically loved this dish. I was really excited about the lobster hot pot because I love lobster (I prefer it to crab actually), but was unfortunately disappointed. The lobster meat had already started to break down and there was a very distinct rotting seafood taste. This hot pot had the potential to be one of the best dishes, comparable to the abalone, but alas. Unfortunately, I don’t remember much of what was in the lobster hot pot as the taste of the lobster pretty much spoiled the dish for me. I vaguely remember that there were konjac noodles…maybe?
The other dish that was surprising to me was the fried oysters. Normally, I don’t like oysters because the consistency and flavour don’t agree with me. I actually almost posted this review without mentioning this because I completely forgot we got this. The best oysters I’ve ever had. The fact that I ate them was a surprise in and of itself to my family. It’s nothing super special, but they were very fresh and didn’t have a fishy taste. It also helped that this was in an XO sauce (this one was the XO sauce dish, I believe).
The best thing about birthday dinners at Chinese restaurants (in particular my mom’s birthday because that’s generally what she wants) is that my dad splurges on quite a bit of seafood and makes it feel special with dishes we don’t normally get.
As with all Chinese restaurants, the meal ends with a complementary dessert soup too. Red bean is the most common and that was the case here as well. I used to feel like I had to eat all of everything that was put in front of me, but as I grew older, I learned I didn’t have to, so I almost never finish my dessert soup anymore. The only exception is if it’s a very good taro tapioca coconut soup. It’s got to be one of my favourite finishers for a meal.
Despite the hiccup with the lobster, we’ve always had good experience with this restaurant. It is a little far for us, but that’s the thing with my dad, he doesn’t care how far he has to go for good food, which I appreciate. Service is pretty good for a Chinese restaurant. i would definitely come back.
Based on this experience, I would give this place a 3.5/5.
Built in 1902 by the Baptist Church, this restaurant, in someways, is still recognizable as such. A building with history is something that always catches my attention, but having been converted to a restaurant, it’s the food that ultimately influences my decision to return or not.
On a warm Saturday afternoon, I ventured down here with a friend for lunch. As lovely as it would’ve been to lunch on the patio, I didn’t fancy getting into another fight with a wasp. Lunching inside was a great decision because it gave me the chance to admire the architecture and decor that made the restaurant what it is.
We ordered the Baked Brie as a starter to share, I got the steak sandwich, she got the Thai Duck Bowl and we split a six-layer chocolate fudge cake for dessert. Before my visit to River Cafe yesterday, I had never had brie. Today would be my first time trying a baked brie. The brie was served with a raisin and walnut chutney, red onion jam, and crostinis. I honest to God could’ve eaten this entire plate on my own. I never figured that raisin and/or walnut could be used to make a chutney, let alone taste so good! But the star on that plate was the onion jam. I can’t even begin to describe what an experience that jam was. It was incredible! After this experience, I’m definitely going to be including a baked brie with onion jam on my next cheese board. My only complaint was that there probably weren’t as many crostinis as I would’ve liked. I ended up having to put a lot of chutney, jam, and brie on each piece of crostini. The Thai Duck Bowl was delicious, but I don’t think I would be able to eat this entire thing on my own. It was a little on the sweet side, but I think if the lime had been added, it would’ve helped to cut through that richness. The steak sandwich came with a choice of soup or salad as a side. I chose to go with the tomato basil soup as my steak sandwich. The steak, though it looked small was more than enough. It was topped with chimichurri, caramelized onions, and arugula. My only wish was that the garlic bread was a little more garlicky, but the size of the bread was perfect. The side tomato basil soup was more like a pasta sauce. It was amazing, but near the end I wondered if I could actually finish it because of how thick and aggressively seasoned with oregano it was. We finished the meal with the most luscious chocolate cake. When I say I want chocolate cake, this is it. The chocolate is rich. It actually reminds me a little of the cake I had when I was at True Confections in Vancouver.
Thinking we would make it in time for brunch probably wasn’t very smart on my part, given what time I actually left my house, so I know I will be back to try their chicken and waffles, which is generally a favourite of mine. I would definitely recommend this place and I would come back here time and time again without a second thought. I’d rate this place 4/5 based on my experience.
I finally got the chance to try this place. For as long as I could remember, River Cafe has been on my list of places to try. I had perused its menu many times, but the price had always “scared” me away.
Usually when I make a reservation through OpenTable, one has already been selected for us and we are simply just seated. However, here, they asked if we preferred to sit inside or outside on the patio. While it wasn’t super sunny and warm, we still chose to sit outside. Since it was a cooler evening, there were blanket available as well as some heat lamps.
We made a reservation here for 5:00 p.m., meaning we had just made the cut off for the afternoon menu. The afternoon menu is significantly cheaper than their dinner menu and can be thought of almost as a happy hour menu, but not quite. Each of the dishes on this menu can stand on its own as a full entree.
We both got drinks. Carmen with her white wine (I’m really bad at wines, so I have no idea which one she got) and I tried the black currant spritz. The spritz wasn’t sweet at all, which was unexpected for me and it had a bit of a weird flavour. I had expected something more like ribena, which I quite enjoy mixed with club soda, which was essentially what this was, but it really wasn’t. I didn’t get much of the black currant flavour, there was just something else there that somewhat masked the taste.
Carmen and I decided on our own dishes, the Jungle Farms Spinach and Mushroom Tart and the Berkshire Chorizo & Giant Pacific Octopus Flatbread, respectively, as well as getting the Selection of Artisan Cheese to share. We asked for the cheese to be served as an appetizer. I would like to preface this with the fact that I grew up in an Asian (Chinese) household, so cheese wasn’t something that was commonplace in our house. If we had cheese, it was the store bought bricks of cheddar, mozzarella, or what have you. This household wasn’t exactly one for artisan cheeses. So, I’d have to say, my tastes in this area are not as cultured. The cheeses featured were the Grizzly Gouda from Red Deer (Alberta), the Caerphilly from Fort Macleod (Alberta), the Comox Brie from Vancouver Island (BC), the Aged Gouda from Picture Butte (Alberta), and the Tiger Blue from Penticton (BC). While I had heard of all these types of cheeses, I had never actually had any of them before. I mean, I’ve had blue cheeses, but nothing like the Tiger Blue. To be honest, I’m not one for blue cheese and this one was an especially strong one. That’s not to say I couldn’t learn to appreciate the flavour, but eating this cheese straight was a little much for me. It had a great texture and creaminess though. The brie was another cheese I was familiar with, but have always been too “scared” to try because I’ve always been worried that it’ll be too creamy and rich for me. However, I didn’t find that to be the case. This cheese paired perfectly with the peach preserve and was my favourite of the five cheeses. The remaining three cheeses were hard cheeses and again, not a fan. I think the only hard cheeses I actually like are Parmesan and Grana Padano and even with those, I can only eat them in small quantities. Say, grated over pasta? The Grizzly Gouda was unlike anything I had ever experienced. It was beautiful rich yellow colour with a mild nutty flavour, not something I’m used to in my cheeses. It was good, but it would take some getting used to and I was unable to have more than one piece. The other gouda is said to have flavours of burnt caramel and I did get a little bit of that. It really fascinates me that these cheese can taste like this. The last of the cheeses, the Caerphilly, isn’t one I’ve ever heard of. I had no idea what to expect. This cheese technically isn’t a hard cheese, it’s a semi-firm cheese that has a mild, salty buttermilk flavour. I didn’t like or dislike this one. I just didn’t really have an opinion, really. The cheese was served with blackberries, a peach preserve and canola seed crackers. Honestly, I could’ve done with a ton more of that preserve; it was so delicious and those canola seed crackers were something else. They reminded me a little of the sesame crisps at Goro+Gun, but these were neutral flavoured, as to not overpower some of the more delicate cheeses. I loved the combination of the cracker, preserve and brie. I could eat that for a meal and not even be mad.
Amazingly enough, it took us nearly an hour to “finish” the cheese plate. The waiter actually asked us if we were ready for our “mains” and if we were in any rush to be out of there, which I found to be extremely considerate.
Then came the “mains.” I had actually had my eye on the spinach and mushroom tart and when I arrived started eying the burger. Ultimately, I decided on the chorizo and octopus flatbread and I feel like I chose wrong. Don’t get me wrong, it wasn’t horrible, but I feel like the tart was significantly better than my flatbread and that the burger, as messy as it was (and the fact that I was gonna just eat it with a fork and knife) might’ve been better options. The flatbread consisted of a base of chèvre topped with ash baked potato, chorizo, and octopus, “drizzled” with grainy mustard and garnished with microgreens and pickled onions. Separate, I like all of these things, except for maybe the chèvre because it’s a little bit of a gamier cheese. I think it varies for me with cheeses made from goat’s milk. Sometimes I love them, sometimes I can’t stand them. I had expected the potato to be more of a side, so it was a little odd to see it on the flatbread. I know I’m always saying I will eat carbs with carbs, but not like this! I felt like this flatbread was very under-seasoned, but that isn’t necessarily a bad thing, I just like my food with a little more of a punch or kick to it. The tart was actually fantastic and I really should’ve just gone for that. The tart was garnished with pickled and roasted radishes, microgreens, and drizzled with a goat cheese yogurt. The yogurt didn’t have that overwhelming gamey flavour, which was nice. My only complaint about the tart was that it was a little hard to cut.
I actually only ended up eating a quarter of my flatbread in order to have room for dessert. In this instance, I chose wrong…again. Originally, Carmen was going to go with the Blueberry and Camelina Custard Tart, but shortly after ordering it, was informed that it and all the desserts except for the ice cream contained soy. Ever since I had my first panna cotta, I’ve been obsessed, so of course I went for that. I should’ve gone with the blueberry tart or the strawberry shortcake. I was, however, not disappointed with the presentation of my Garden Sorrel Panna Cotta. I’m not sure if you’ve ever tried sorrel before, but it is a very green, leafy taste. In small quantities, it’s fine, but i accidentally got a giant dollop and that was a bit much for me. It was kinda reminiscent of pennywort, but in this instance I would’ve preferred the pennywort. It was a fun experience breaking through the white chocolate pyramid encasing the panna cotta, but white chocolate isn’t exactly the nicest flavour, in my opinion. The honey “caviar” wasn’t what I expected and it didn’t taste like much since it was honey (it was just sweet). This dish as a whole provided a lot of different textures, which I liked, but no stand out flavours. Carmen ended up getting the lemon verbena ice cream and it appeared as though she really enjoyed it.
Also, Carmen informed me that everything on their menu is made from scratch in house. I think this is really great because it allows the chef to control every aspect of the dish, but also, it’s really great for people with allergies and sensitivities. In fact, the wait staff was equally knowledgable about the ingredients in their dishes, which I was very impressed with. Another thing that’s impressive is that all their ingredients are sourced locally and that’s something I can get on board with.
Plating-wise, I’d have to say these are some of the prettiest/most artistic plates I’ve ever seen. Unfortunately, presentation isn’t everything. It has to be backed up with taste too and for me, it fell flat on some/most of the elements of my dishes tonight.
In terms of accessibility, I wouldn’t say it’s impossible to get into, but it would certainly be difficult. I can’t remember with certainty whether the front entry way had stairs or not, but I do remember the thresholds were kinda high. There’s definitely stairs on the patio though.
After reading this I’m sure you must be thinking, oh my God, you are so picky. In a sense, maybe I am, but also consider, these are not the flavours I grew up with and they aren’t the flavours I naturally gravitate towards.
Would I come here again? Maybe to try their brunch or dinner, but because of its location and the fact that everything is handcrafted, it is a little on the expensive side, so I’d have to be careful. However, despite some of my hiccups with my meal this evening, I had a really enjoyable experience. I would rate this a 3/5.
Correction: In a previous version of this review, I mistakenly wrote ribena bourbon ice cream when it ought to have been lemon verbena.