Third floor, 190 University Ave
Let’s continue on this “David Chang in Canada” journey shall we, by taking another flight upstairs to the third and top floor of Toronto’s house of Momofuku. With the tasting menu offerings of the impressive looking counter seat-only kitchen of Shoto unavailable this evening, the remaining choice was the ala carte menu offerings at Daisho. In case you are interested, I was informed by the hostess the two spaces are run by two seperate teams of chefs.
The large glass panels that feature prominently all along the outer barrier of the floor space is stunning. As you are led to your table and make your way through the aesthetically clean lined tables and seating, you get the sense that you will definitely be paying for this view in the menu prices. Watching the blue hour unfold if you time your visit nicely, is something I would recommend experiencing.
Momofuku Milk Bar
190 University Ave
Swapping out a single word in the title of the previous post, we find ourselves upstairs in the very same establishment and into a glass-walled cool room, set up as a mini dessert shop-within-a-shop. It is a fully self-service, including the need to return down the flight of stairs to pay for purchases; which can be a pain when the hostess is trying to process a bill for a customer from the Noodle Bar, or trying to escort new customers to their seats. With a minimal footprint, if you’re in there browsing the goods with even a few other people, you can feel a bit squeezed in. I imagine it is a nice place to be in during the humid Toronto summer, but the late-winter/early-spring season makes you think you’re actually back outdoors.
Momofuku Noodle Bar
190 University Ave
In a recent discussion with the Foodosopher, we touched on the topic of this website, our former haunt where we used to regularly pen our thoughts on our latest eating adventures and released them to the oblivion of the internet. Was anyone still reading it? A good question. The WordPress stats seem to indicate there is still a stream of traffic coming mainly from search engines, much to my surprise. So let’s see what happens with this post, a testing of the waters so to speak…
Hogtown Bar and Grill
Level 2, Post-Security, Domestic
Toronto Pearson International Airport
Your truly up in the air again, headed east and also down to the southeast. In other words pretty much as far away from Vancouver and still remaining in the continental US of A. As such, I thought I’d quickly spit out a brief post of a desperation meal I had at our country’s largest and busiest airport while waiting to board a transfer flight. Situated right in the open with seating clearly seen by all the people passing through and mingling near the close by gates, it has its benefits as you can easily know when you plane has arrived and its time to book…
A friendly, one might say overly for an establishment of this level, waiter-type was our lone human interaction. Rattling off a few suggestions, of course dropping in a few of those dreaded “oh, its one of my personal favorites” that seem to spill off the tongues of so many servers these days, my dining mates both got some kind of chicken wrap item, while I opted for this. Supposed to be some kind of breaded chicken breast sandwich. Instead of the accompanying fries, I asked to swap with their soup of the day which was a chili.
1560 Yonge Street
Located just a few yards off Younge and tucked out of view is a tiny chocolatier called XOCOCAVA. I must thank a good friend of mine who sent me here, but I sure wish he had given me a little better directions than “Younge and St.Clair”.
As this was my first time walking into this establishment – my eyes were fixated on trying to understand what resembled a ‘periodic table’ of chocolate truffles. Once I managed to figure this out, I was faced with the larger decision of beverages, pastries, candies, ice cream and sorbets.
What a Bakery
875 Milner Ave
Once upon a time, my wife worked at a bakery to help out a friend. Waking up at 2am to GO to work was absolutely mind-boggling, but I sure enjoyed waking up to a fresh loaf of bread, and the occasional treat. As we started our journey out of Toronto, we turned off the highway for a coffee in the suburb of Scarborough – and happened to come across this bakery.
I’ve written in the past about my love of cornbread, and this cornbread muffin ranks as one my favorites. My second choice for the road, was the cinnamon twist (figured it would be easy to eat while driving). Both were superb.
51 Winchester St
Anyone familiar with Korean gogi gui or Japanese yakiniku, has experienced being served a platter of raw meat and given full control to cook at their own table. Stonegrill, takes this in a slightly different direction by replacing the sliced meat with a thick steak, and the table mounted grill with a pre-heated slab of stone.
Pictured here is the 10 oz. Certified Angus striploin, cooking atop the stone block. Our waiter explained that “the stone is a volcanic rock imported from Iceland, heated to 750 degrees – which sears in the natural juices and is the healthiest way to cook a steak as it requires no additional oil”.
I didn’t want to get into any major discussions about this at the table (as we were visiting some old friends) – but can someone explain to me how this could be any “healthier” than cooking my steak on a bbq? The myth of searing meat to contain natural juices is a topic I won’t dive into on this post. Nonetheless, I was a little disappointed that they use this to promote their restaurant concept.