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Posts tagged ‘Restaurant Review’

Restaurant Review: Nick’s Steakhouse & Pizza

Location: 2430 Crowchild Trail NW
Website: http://nickssteakandpizza.com/

After a mixed feeling kind of day, we finally got to try out Nick’s.  Brae had been planning on bringing me here when we just first started dating. Tonight we finally got that chance.  The restaurant wasn’t dead, but it wasn’t super busy either, but it was a Tuesday, so I didn’t expect it to be too busy anyways.

We were promptly seated in what I assumed to be the bar/lounge area and given just enough time to peruse the menu.  I had already looked at the menu before, but still didn’t exactly know what I wanted.  I know Brae wanted me to try the pizza since that was once of the things they were known for, but wanted to try their steaks, which is the other thing they specialize in (I mean, duh, look at their name).  After looking at the prices, I decided I’d stick to a pizza this time and come back another time to try some other items on their menu because a lot of it sounded really good.  Me being me wanted to order an appetizer and guess what, we ordered the calamari.  As most of you will know by now, this is my go to appetizer.

Like the kind of day I had been having, I had a mixed opinion about the calamari.  Having had so many varieties of calamari, I’d have to say that the batter could have been lighter.  At first, it isn’t so bad, but after about half or more of it, it starts to feel very greasy and heavy.  There are two solutions for that: sharing that with more people or make a lighter batter.  However, the tzatziki is one of the best I’ve ever had. It’s not the kind that has an overbearing amount of garlic, but just the right amount for me (I do love my garlic, but I know that sometimes the quantity that I like is often too much).  The pizzas followed shortly after we finished the calamari.

Brae got his favourite: Hawaiian and I tried the Sweet Chili Chicken. I was torn between the Sweet Chili Chicken and Chicken Carbonara, but Brae helped me choose.  I think that was a great choice because it satisfied all the tastes one craves for and chicken carbonara has the potential to be very heavy and rich.  The first thing that struck me was the stringy mozzarella cheese. Mozzarella is one of my favourite cheeses simply because of how well it melts and the slightly chewy texture it has after it’s been melted.  The pizza was simply blanketed in cheese.  Now, some may say that that is too much cheese, but for me, there’s no such thing.  In fact, when our waitress offered us some parmesan, I jumped at the chance to have more melty cheese on my pizza. While it was annoying that the pizza toppings kept slipping off the pizza while it was hot, it tasted so much better that way.  The crust itself tasted almost buttery.  It’s one of the better pizzas I’ve had, but the thickness of the crust and the doughiness are somewhat off-putting.

This is one of Brae’s favourite restaurants and I can see why.  I like this restaurant, it’s good for a casual night out and I would agree to come back here, especially since I would love to try some of the other items on their menu, but would I say this is the kind of restaurant I would choose if given a choice? No.  Restaurants like this aren’t usually in my wheelhouse, but that doesn’t mean that I can’t enjoy them when I do go.  It’s homey and the servers are friendly enough.  Besides, it’s one of Brae’s favourites so I can definitely see myself coming back here in the future for sure.  I would rate this place 3.75/5.

nick's 2

Calamari

nick's 3

Hawaiian Pizza (Brae’s)

nick's 4

Sweet Chili Chicken (Mine)

Restaurant Review: Xan’s Mongolian Barbeque

Location: 11670 Sarcee Trail NW

We’ve passed this restaurant on many occasions when going to other businesses in the Beacon Hill area.  Each time, Brae and I have remarked that we should try this place out, but, of course, once it’s out of sight, it’s out of mind.  For a picky eater, this place is ideal.  After all, there is complete control over every aspect of your dish; it is the ultimate customization of your meal.  For those who are unfamiliar with Mongolian BBQs or grills, you are, in essence, given a bowl and told to fill it up with whatever you want.  The charge varies by restaurant, but the charge is almost always based on weight.

The general rule with restaurants like these is not to choose foods that have a lot of water weight because when the cook, a lot of it is lost and you’re left with a sad, half full plate of food.  This place is different and possibly better than others as it comes with wraps and rice so you don’t have to include a carb element in your dish which removes some of the “extra” weight.

At this restaurant, the food is arranged in several “stations.” While there is no proper way of going through the “stations,” Brae suggested we start at the vegetable station and move from there.  In a way that makes the most sense because once you’ve loaded up on all your food then you would know how much sauce you need.  I got water chestnuts, carrots, shiitake mushrooms, and white mushrooms from the veggie station, while Brae only got pineapple. There was a small section with noodles (two trays) following the veggies: Shanghai noodles and rice noodles.  Brae grabbed some rice noodles. Next we moved on to the meat and seafood station.  I got squid, prawns, chicken, and beef and Brae got beef, chicken, pork, imitation crab meat, salmon, shrimp, and scallops. The last station is the sauce station.  They have such a variety that I was tempted to mix and match, but I knew that the flavour wouldn’t turn out well if I were to do that. I ultimately settled on a coconut curry sauce. Brae, of course, went straight for the teriyaki sauce, as per usual.

Our items were promptly weighed and we were given slips with the prices on them.  Mine came to almost $20 and Brae’s was about $18.  Given that the restaurant was practically empty when we go there, I’d say service was pretty fast.  When mine came, it looked complete void of sauce even though I had put in a lot (that’s probably what made mine heavier than Brae’s).  I could barely taste the sauce. It was as though it had completely evaporated as coconut curry sauce so often does when cooked unless a large quantity is used. The only other issue I had was that the beef was kinda tough. Or some pieces were and I nearly choked on one. Even Brae’s teriyaki sauce wasn’t as prominent as it normally is, but luckily, as Brae said, they will give you extra sauce on the side if you need it. And in my case, I poured the entire tea cup of it onto my dish in order for it to be enough. I would also recommend that you add salt to the dish before it is cooked because there’s nothing in there really that would give it that salinity.  The food at the stations are just that. The raw, unaltered, unseasoned state that you’d expect.  While the sauces are meant to season, most of them appear too weak and diluted to do much. But I suppose, as in my case, I would normally recommend tasting before adding more salt to the dish and they do have salt at the table if you find that you need some salt after the fact.

While the rice is just rice, I was glad that they included it in the meal as part of the overall price. The wrap on the other hand tasted raw to me and reminded me of spring roll wrappers before they have been deep fried, which made me want to go deep fry them and eat them like that.

While it was good, I’m not sure it is good enough for me to want to return.  I feel as though Open Sesame offered a better selection of items and tasted more polished, if you will. The service on the other hand was pretty good.  The waitress, who I think was also the hostess, checked in at the perfect times.  Based on my overall experience today I’d give it a 2.75/5, but, of course, I’d be willing to give the place another chance some day down the road.  Especially since I’ve never seen Brae eat his food so fast in my life. He clearly enjoyed it and seeing him that happy over food makes me happy.

xan panorama

Restaurant Interior

xan 1 -my food

My Stir-fry

xan 2 -brae's food

Brae’s Stir-fry

xan rice 2

Look at the cute bowl with a cover that the rice comes in. It even has a place for the spoon’s handle to come out of

xan rice

Rice

xan wraps

Wraps

Restaurant Review: The Pizza Press

Location: 1534 S Harbor Blvd, Anaheim, CA
Website: http://www.thepizzapress.com

On our way in to our hotel, we passed this place.  It was, of course, Braeden who suggested we try it out.  After all, it is pizza and what does he love more than that? I didn’t mind since I hadn’t had pizza in a while, but more importantly, I was starving and any food sounded good to me.

We walked in at around 8pm local time and found it to still be quite bustling.  On the door, the hours stated that the place was open until 1am, one hour after the Disney Park closed, a perfect time and place to satiate any late night cravings.  From our vantage point, it was hard to see any details about the pizzas they had on their menu.  Luckily, they had smaller menus on double sided cards for us to peruse.  “The Herald” caught my attention right away.  It was the only pizza on the menu with a white sauce.  It also helped that there were onions and mushrooms on it, two of my favourite pizza toppings; I was sold. Despite not liking tomatoes on my pizza, with the exception of the actual tomato sauce, I decided to go with the pizza as is since that combination was chosen by the chef, I would give it a try first before changing anything because who knew, maybe I would end up liking it.  Braeden stuck to his familiar Hawaiian pizza, only here it was called The Sun and had bacon on it.  Honestly, before I could have cared less for bacon, but recently, after having fried up some pretty good maple bacon, I’m warming up to it.  The great thing about this place is that every pizza is customizable.  It’s clear that the chefs here take a lot of pride and care in what they do.  One in particular, I’m sorry I didn’t catch his name, asked each and every customer about his or her day.  It’s small things like that that make a place special.  Now I’m not saying that it’s not done at other places, but as this had a more fast food feel to it, it seemed different.  Like they actually cared.  He actually asked for details not like many other places where people ask as an automatic opener.

However, what struck me first was the way the place was setup.  Or rather, the theme that the place had.  I suppose the fact that it was called The Pizza PRESS should’ve clued me in.  The place is setup like a newspaper press.  The titles of the pizzas are related to common suffixes added to newspaper titles (ex. The Calgary Herald, The Calgary Sun, The Alberta Gazette, etc.).  Each step we had to take from ordering our pizza to customizing it to paying for it had a different “label” assigned that corresponded with some part of the editing/publishing process.  But what got me the most excited was the fact that there was a typewriter on display right on the counter.  And if I remember correctly, it was right between the two cash registers.

Since it was late, we opted to take the pizzas back tot the hotel to enjoy.  Since it was only a short walk from our hotel, the pizzas didn’t have a chance to get cold.  One bite and I was in love.  I remember thinking and saying to Braeden, “this is how [thin crust] pizza should be.”  The pizza here was vaguely reminiscent of the ones I had in Italy, only that the ones in Italy were more burnt and had less toppings.

Would I recommend coming here? Absolutely.  Would I come back here?  You bet.  The staff were friendly, the food was great, I didn’t have to wait long for my pizza.  They even have beer on tap (not that I drink beer, but it’s still pretty cool since beer and pizza are a classic pairing).  Of the many pizzas I’ve eaten, I have to say this place ranks in the top tiers.  Though it’s not my favourite food, I would still rate this place a 3.75/5.  I can’t say I’d give it a higher rating until I had the chance to dine in.  I guess there is only one bad thing I can say about this place, I can’t stop eating. It’s that good.

Restaurant Review: Gyu-Kaku Japanese BBQ

Location: 100-638 6 Ave SW
Website: http://www.gyu-kaku.com/

I confess, I am not familiar with Japanese BBQ. When greeted with the phrase “Japanese cuisine,” the first item that jumps into my mind is sushi, not BBQ. For me, BBQ conjures up images of either Korean BBQ or a Southern style one (or the kind using the BBQ lol). I mean, when my sister and I were in Vancouver with friends we went to a Korean and Japanese BBQ and had some similar dishes. To be honest, after today’s experience I’m still confused as to the difference between the two. Sure the seasonings are different, but they largely use the same cuts of meat and they are prepared in much the same way.

To go out with my sister after classes again was a refreshing change from the mundane routine of school and work. It was a bit of a walk from the station and we were told that there would be a half hour wait since we didn’t have a reservation. I was starved, but we had come all this way and Valerie had spoken so highly of it, I decided to just push through the hunger pangs to try this place. As it turns out, the wait was only 4 minutes.

We were promptly seated, presented menus, and asked for our drink order. After a quick perusal of the menu on the advice of Val and the waitress we decided on two appetizers and two lunch specials. The appetizers we ordered were the fried calamari and takoyaki. We both decided on the three BBQ item lunch special and ordered Harami Miso Skirt Steak, Beef Tongue, Kalbi Short Rib Sweet Soy, Bistro Hanger Steak Miso, Filet Mignon, and Spicy Pork. The lunch special came with rice, soup and salad. Val opted to have the seaweed soup and I, the Miso. The seaweed soup was a nice surprise since I had expected the flowy, hair like seaweed that I’m used to for Chinese seaweed soup. They used the same seaweed as in the Miso and the broth was slightly saltier. The salad was dressed with a tangier, more acidic salad dressing that I’m used to having at Japanese restaurants. It reminded me more of the salads that we got at Korean restaurants. I would’ve have liked to have more salad and I probably should’ve saved some to eat with the meal since the acid would’ve helped cut through the richness of the meat.

The appetizers arrived shortly after the soup and salad. The first piece of takoyaki I dug into had a good octopus to batter ratio. Unfortunately, that cannot be said of the subsequent pieces I had. Flavour wise, the interior was standard, but I felt as though there could have been a little more sauce to give the outside a little more of that characteristic takoyaki flavour. Of course there is a difference between a slight drizzle (or more than that) and dousing it in sauce; a good balance must be found. The calamari I found to be ordinary. Nothing sets it apart from other calamari I’ve had. It certain isn’t one of the best, but it isn’t the worst either.

Besides some of the meat having already been seasoned, each table is set with three sauces: ponzu, spicy, and sweet soy. Although the ponzu sauce isn’t bad, it just isn’t my favourite of the three due to its unique tanginess. My favourite of the three is the spicy one, which wasn’t even spicy, but it was very flavourful. I found that I often didn’t need to dip my meat into the sauces, but when I did it made the meat saltier and had me reaching for my white rice.

Overall, I had no complaints. The food was really good and I would definitely go back. One thing I will say is that while it doesn’t look like all that much, the meal was very filling.

Based on my experience today, I’d give this place a 4.0/5. Our server as well as another one who appeared to be in training were great in helping us out today.

sign

light

Light hanging at entrance

appies

Appetizers: Fried Calamari (back), Takoyaki (front)

miso-and-salad

Miso Soup and Salad

seaweed-soup-and-salad

Seaweed Soup and Salad

better-meat

Meat (in no particular order): Harami Miso Skirt Steak, Beef Tongue, Kalbi Short Rib Sweet Soy, Bistro Hanger Steak Miso, Filet Mignon, and Spicy Pork

 

cooking-meat

Cooking the Meat

Restaurant Review: Via Cibo

Location: 101-104 Country Village Rd NE
Website: http://www.viacibo.com/

Years ago, I went here with my parents and sister after our trip to Italy, but I don’t remember much of it.  The only thing I remember of that trip was getting a macchiato and having my dad say, “That’s even stronger than what I drink.” It made for a good laugh.

This time, I had the fortune of going with my boyfriend, his cousin, and her kids. The best part about this was that we got to share everything family style, allowing us to try out more dishes off their menu. Via Cibo isn’t like your typical sit down restaurant. It’s setup more like Vendome’s is: you order at the counter and are given a number. Once the dishes have been prepared, they are brought out to your table.

Most everyone had a generic drink (soft drink or juice), but I ordered an Italian soda. Since they had cherry, I went for it. Usually it’s my sister who has the Italian soda, but today I felt adventurous. There was a nice balance of syrup to carbonated water making it so that it wasn’t too bland or too sweet.

That evening we ordered a pepperoni pizza for Braeden and two formaggio (cheese) pizzas off the children’s menu (which is actually a meal combo which comes with a drink and gelato) for Cindy’s kids, Keenah and Taye. The pepperoni pizza isn’t like the chain pizza joints’ style of pepperoni pizza. The crust was thin where the toppings were and airy around the edges.  It was garnished with rosemary which set it apart from most other kinds of pepperoni pizza, giving it an almost more high class, refined taste. And the pepperoni tasted like cured meat usually tastes, unlike pepperoni on store bought or chain pizza restaurants, which tastes just like salt.  Cindy and I ordered the Gnocchi and Steak Italiana to share. The Gnocchi was a no brainer as it had been a recommendation from Cindy/a friend of hers.  The Gnocchi consisted of a Gorgonzola cream sauce, pancetta, and slow roasted tomato, garnished with green onion and Grana Padano. I am typically apprehensive about dishes that contain Gorgonzola or any form of bleu cheese because of its strong taste and smell. However, this was not the case with this dish. For those who don’t know, pancetta is essentially Italian bacon, which of course enhanced the flavour of the dish, potentially masking.  Another reason could be that Gorgonzola is a milder bleu cheese than others I have had. One bite of the gnocchi was all it took to send me to cloud nine. If luxury was a dish, this would be it. The richness of the dish made me feel as though I was dining in a high end, expensive restaurant rather than a place serving Italian street food. My only reservation about this dish is the addition of the tomatoes. They did not serve to enhance the flavour or add anything to the dish. The second thing, I’m not sure if this is a reservation or not, but the balance of gnocchi to pancetta was off. I’m not sure if that was originally how it was or if it was because the gnocchi was so good that we were too focused on eating that and not paying attention to the pancetta. The Steak Italiana was something more reminiscent of Italian street food. It consisted of Grilled Steak, arugula, carmelized onion, slow roasted tomato, Grana Padano, and a Pesto Aioli. The steak was perfectly cooked.  The tomatoes had far more utility in this dish than in the gnocchi. There was a nice balance of sweet (tomatoes and onions), salty (steak and Grana Padano), bitter (arugula), and richness (onion and aioli) in the sandwich. The sandwich came with a small salad that provided the acid the dish needed. However, since we got so much food, I wasn’t able to finish the salad on my own. Lastly we got Tuscan fries to share (regular for the kids). The Tuscan fries were aggressively seasoned with rosemary and salt with a hint of white truffle oil, garnished with Grana Padano and served with a spicy aioli. I found the fries to be a little on the salty side, but they had good flavour and crunch.

For dessert the children consisted of Nutella gelato. Brae got the mango pineapple gelato, and I got a pistachio affogato. Turns out Brae loved it so much that after we left, we actually came back later that evening to get another one and came back again the following day. This was my first time getting an affogato. An affogato is  gelato with a shot of espresso. Although I chose pistachio, I feel like coconut or something creamier (chocolate -which they were out of- or vanilla) would have complemented the espresso better because pistachio has such a light flavour that it got lost. The next day, when Brae came to get his mango pineapple gelato, I got the coconut one. It is more like a sorbetto than a gelato and I’m thinking it probably wouldn’t have worked any better.

If I had another stomach I would’ve tried the mushroom pizza they had on special. If their pizza was anything like the one I had at Scopa, I would have died. That pizza is truly the most amazing, delicious pizza I have had in my life. Maybe next time I go they’ll still have it.

Based on my experience this time, I would rate it 4.5/5 and would definitely return. I love restaurants with an open kitchen so that I can watch them cook, but also because I can see exactly how far along they are along with my dish and watch them walk my food out to me. The wait staff was patient and very helpful and friendly. I can’t wait to come back here again another day.

kitchen

Kitchen

cashier

Cashier

cheese-pizza

Formaggio (Cheese) Pizza

tuscan-fries

Tuscan Fries

steak-italiana

Steak Italiana

pepperoni-pizza

Pepperoni Pizza

gelato

Mango Pineapple Gelato

affogato

Pistachio Affogato

Restaurant Review: Open Sesame

Location: 6920 Macleod Trail South
Website: http://www.open-sesame.ca/

Open Sesame, like Smuggler’s Inn and Tango Bistro, are part of the Smuggler’s Group of restaurants ( the last one is Bolero and all four of these restaurants are clustered together in one building). Open Sesame is their Pan-Asian cuisine which is best known for their do it yourself stir-fries. As described on their website’s menu, customers “[c]hoose [their] own selections from our fresh Asian Market brimming 
with crisp vegetables, spices and condiments. Season with [Open Sesame’s] authentic 
sauces created from scratch for every taste. [After the completion of the compilation, customers] [t]ake [their] selection to [the] 
Wok Chef.” The market features only sauces and vegetables, the orders for the carbs and protein are placed with the waitress and marked down on cards which will be placed with the veggies for stir-frying.

We started with drinks and I’d have to say, Open Sesame has one of the best strawberry lemonades I’ve ever had. The addition of mint is brilliant and adds a fresh bite to the drink that would otherwise be sweet with nothing else to offer.

We started with an appetizer, the Pu pu platter. A name that kept making people at our table laugh. The platter consisted of teriyaki riblings, calamari, satay, crisp spiced naan, crab wontons, pickled vegetables, chili mango dip, and raita. When the platter first came out, I thought that it was a decent sized appetizer, however, it proved not to be enough when it came down to sharing it between five people. Overall, despite it not being enough for all five of us, it was at the same time, enough for all five of us. What I mean by that is that there was enough for everyone to sample each of the items, but not enough for us to have any more if we like a particular element. Of the six items on the platter, the riblings were my least favourite. There was very little meat, which is understandable because they were riblings, but also I don’t love teriyaki sauce on my ribs or wings (a little in stir-fry would be good). The raita was reminiscent of tzatziki sauce and in essence it was.

For our mains, three of the five ordered the stir-fry, which made sense, since this is what they are known for. My cousin added the Asian pancake wraps/mu shu wraps, grilled naan, and lettuce wraps to his meal and the maid of honour added the grilled naan to hers. I didn’t have a chance to try out their stir-fry combos, but as everyone cleaned their bowls, I’d say everyone enjoyed them thoroughly. My sister and I, ironically, ordered the same thing: the Hibachi Steak. The temperature was perfect on the steak and well seasoned. The seasoning took into account how salty the dipping sauce was, but at times it still seemed a little too salty for my liking. In regards to the portion size, I’d say that it was pretty good. I was unable to finish it since I had had the appetizer and was saving some space for dessert, but what I had packed up was enough to make a meal for the next day.

What meal is complete without dessert? Of course we went all out on it. I ordered the black and white brownie, while my sister had the ginger creme brulee, and my cousin and his fiancee shared a mango and coconut snowball (the lump of frozenness). I found the brownie to be a bit dry (some parts could almost be passed off as cookie like in its consistency) and the ice cream generic (would’ve been nice if it had been a vanilla bean ice cream). The ginger creme brulee was very strong on the ginger. I mean, there was no question that there was ginger in it and that it was good, but I just don’t think that it’s really for me.

Based on this experience, I would give this place a 4/5 and would most certainly return. Next time I would want to give the stir-fry a try since that is, after all, their specialty.

restaurant-interior-2

Restaurant Interior

restaurant-interior-3

Restaurant Interior

drinks

Aladdin’s Passion and Strawberry Lemonade

pu-pu-plater

Pu Pu Platter

restaurant-interior

food-options-2

Asian Market

food-options

Asian Market

food-options-3

Asian Market

sauce-options-better-pic

Asian Market Sauces

sauce-options

before-stirfried

Beverly and Diana’s veggies for stir-fry

bevs

Beverly stir-fry

dianas

Diana’s Stir-fry

daves-stirfry

David’s Stir-fry

extra-sides

Extra sides: Asian Pancakes/Mu shu wrappers, grilled naan, lettuce wraps

hibachi-steak

Hibachi Steak

black-and-white-brownie

Black and White Brownie

ginger-creme-brulee

Ginger Creme Brulee

mango-and-coconut-snowball

Mango and Coconut Snowball

 

Restaurant Review: Raj Palace

Location: 3117-8650 112 Ave NW
Website: http://www.rajpalace.ca/

Considering the number of times we’re in Royal Oak at the Chinese restaurant (Empress Palace Restaurant), the Crock-A-Doodle (with Julia), the Wal-Mart, Smashburger, and Little Caesars, you’d think I would have come here at least once considering how much I love East Indian food. But alas, today we finally got to try this place out. Typically, for lunch, Indian restaurants opt to have a buffet and reserve the a la carte stuff for dinner. However, this was not the case for Raj Palace. At Raj Palace they have lunch specials that vary in price depending on the type of protein you choose to go with. In terms of price, this is probably the most economical way to go because each lunch special comes with rice and naan. However, having to stick to just one dish is kinda boring and I, unlike some others I know, like to mix things up instead of just eating one item on the plate at a time.

We were promptly seated and decided to go with the a la carte menu instead of the lunch specials. However, it was really hard to get the waiter’s attention (he was hiding behind the counter doing something on the POS system). It seemed as though he was the only one working front of house.

When I started ordering things from the a la carte menu, the waiter became very confused. I’m sure he was just trying to recommend the best course of action, but it was one I had already considered and dismissed and therefore I was a bit annoyed at him for having questioned whether that was actually what we wanted to do for lunch. For lunch we ordered the Coconut Prawn Curry, Butter Chicken, and Baingan Bharta with Steamed Basmati Rice and Butter Naan. The Coconut Prawn Curry was prawns cooked in a thick sauce of fresh tomatoes and spices with coconut cream. It was clear that the sauce was made and the prawns added to it later as opposed to being marinated/cooked in the sauce because the flavour didn’t penetrate the meat.Butter Chicken, one of my favourite dishes, consisted of chicken cooked in a mild buttery sauce of tomato and fenugreek with cashew nut paste. The only issue I had with the Butter Chicken was that the texture of the chicken was a bit off, was a bit rubbery and bouncy and that doesn’t seem right to me. And the Baingan Bharta was eggplant roasted in tandoor, cooked with onions, fresh tomatoes, garlic and seasoned with spices. The first two are flavours I’m relatively used to, the eggplant was not, but not in a bad way. The eggplant, though oily, was well prepared and seasoned. I was surprised at how fast the food came considering how long it took to get our order in. In fact, we got our food before another table who was there before us and ordered before us. Unlike Chinese restaurants, the dishes came all at once instead of one continuous stream in which you have to learn to pace yourself. The flavour of everything was amazing. The food definitely made up for the lack of service. It had just the right amount of heat and it wasn’t spicy for the sake of being spicy (like don’t make me cry, that’s too spicy although I did bite into a pepper and that really burned the back of my throat). I’m not sure exactly how to describe the spices or the combination other than it was in perfect balance. The issue with Indian food is that it can be quite heavy because of the oil content in each of the dishes. I didn’t notice it too much in these dishes with the exception of the eggplant, but that’s probably because the eggplant had to be deep-fried before cooking so that it wouldn’t fall apart and turn to mush. I would say, if I came back, I would go for the plain naan instead of butter because the butter made the naan unnecessarily oily.

For me, the sauce, as good as it is, isn’t a big deal. I’ve been told though, that the sauce to some is like liquid gold and should never go to waste. This notion was reinforced by the waiter asking us whether we wanted to pack the sauce to go and when we said no he asked if we were sure. As delicious as it was, sauce, like carbs (rice, fries, etc.) aren’t worth packing away as leftovers.

Overall, I’d say despite the service, the food was amazing and I would definitely come back here again for lunch or dinner. However, I’d say if I were to go again, I’d like to go with a lot more people so we can try out more dishes. Generally speaking, the restaurant was pretty quiet; there was only one other table besides us in there. I wouldn’t be surprised if this place were to close down due to low turnout of customers. Based on everything today, I’d still give this place a 3.9/5.

Lunch.jpg

Clockwise from top (sort of): Coconut Prawn Curry, Butter Chicken, Butter Naan, Baingan Bharta, and Steamed Basmati Rice

 

 

 

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