Restaurant: Aldea
Cuisine: Fine Dining/Portuguese/Spanish/Fusion
Last visited: September 12, 2011
Location: Manhattan, NY (Chelsea/Flatiron)
Address: 31 W 17th St
Nearby subway stops: 14 St
Price Range: $50+

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 5
Service: 3
Ambiance: 4
Overall: 4
Additional comments:

• Owner/Chef George Mendes
• 1 Michelin Star
• Multiple award winning
• Opened May 2009
• Modern Portuguese & Spanish cuisine
• Fine dining
• Seasonal menus
• Lots of shellfish
• Very small portions
• Cocktails/wine
• Mon-Thurs 5:30pm-11pm
• Fri-Sat 5:30pm-12am
• Closed Sunday

**Recommendations: Sea Urchin Toast, Shrimp Alhinho, Arroz de Pato (Duck Confit), Pennsylvania Roast Suckling Pig

Photo from Aldea website

It was on my Follow Me Foodie to New York itinerary, but it wasn’t a priority until my last few days when I heard a New York “food snob” rave about it. Aldea opened in May 2009 so it’s not new to the New York dining scene; but its quickly earned 1 Michelin Star has created hype. It’s multiple award winning reputation is acknowledged to local foodies and food enthusiasts and I took the last minute bait.

I consider it fine dining, and the menu speaks of it, but the furniture and decor doesn’t really. The interior is inspired by the Iberian countryside and incorporates elements of wood, water, air, stone, cloud and Earth. It had a modern Zen like atmosphere and I found it quite relaxing and nice. The back features an open kitchen and more casual dining space, so it’s supposed to portray a rustic elegance, but I’m not sure how well it translates.

There are seats in front of the open kitchen which I didn’t realize until later. I love sitting in front of where all the action happens, so if you do too, I would make an early request.

The Chef and owner is George Mendes who is American born to Portuguese parents. He was also on Food Network’s Top Chef Masters. His global experience in world renowned kitchens all over the States and Europe has eventually led him to open Aldea, which means “village” in Spanish. Part of the highlight for me was actually having him in the kitchen and making the food, which apparently is common at Aldea. It doesn’t happen often with big name chefs, and even though it was more likely to happen here since he only has one restaurant, I still valued the fact.

Aldea specializes in modern Iberian cuisine which incorporates Portuguese and Spanish flavours. The majority of people, including myself, know it as a modern Portuguese restaurant with a bit of fusion flare, but Chef Mendes likes to call it “his own style”. I also call it “fine dining”, but they claim to be a “balance between rustic and refined”. Rustic I didn’t see in the food, but refined it was.

The food was generally very good and more often than not excellent, but the value wasn’t great. I guess “value” isn’t something you really consider when you fine dine anyways, but personally I think other restaurants of the same caliber (if not even higher) are more worth it in New York.

Aldea has the highly trained, extremely experienced, meticulous and passionate chef, but some of the portions were so small that I was quite taken back. I do expect smaller portions when fine dining, but at times it was almost too pretentious and it stunted my satisfaction and experience. I’m glad I tried it and some dishes were incredible, but I’d hesitate to recommend it.

On the table:

The complimentary breads are made in house and served on a tray.

Complimentary Bread & Olive Oil

• Bacon Corn Bread
• This would have been better if it was warm.
• It was cold, but moist, fire pit smoky, savoury and sweet.
• There weren’t really any bacon bits or actual corn like some can have, but I could taste infused bacon grease throughout.
• It was almost more like banana bread in texture than it was corn bread and I think I was just expecting more from it.
• Olive Baguette
• There was a good amount of salty olives, but it was really tough and tiresome to chew.

**Sea Urchin Toast – 4/6

• Cauliflower puree, mustard seed, lime $10
• The size of this toast was about 3.5 inches. It was really small and I thought it was an amuse bouche.
• The predominant flavour and star of the show was the sea urchin, which it should be, but it was more than simply “sea urchin on toast”.
• It was warm, creamy, buttery whole pieces of melt in your mouth briny sea urchin on a very thin, light, crisp and nutty cracker. It was almost like a home made Melba Toast.
• There was some freshly grated wasabi which opened the palate and in combination with the whole grain mustard seeds it was a burst of two kinds of heat.
• The tangy, sweet and creamy cauliflower puree added a smoothness and the hint of lime zest kept the flavours bright and made it not too fishy.
• There was a little smokiness in the aftertaste and I’m not sure where that was from.
• All the ingredients gelled together and melted away nicely.
• It was very good, but I still didn’t see the value even with the two pieces of sea urchin.

It’s a blurry photo, but just to show you some perspective in serving size. I could have zoomed out more.

Portuguese Sardine on Brioche - 4/6

• Smoked trout caviar, shiso, lime $11
• I think this was 3.5 inches again.
• Sardines are typical at a Portuguese restaurant so I had to try it.
• Of course you have to love strong fishy flavours to appreciate this, and I do.
• It was a salty, fishy, and polished sardine marinated in lime juice and topped with an even layer of salty smoky caviar.
• The shiso was very mild and barely noticeable, but it’s the ideal herb to go with strongly flavoured fish like mackerel, or in this case sardines. It has a minty-licorice flavour, but I could barely taste it here.
• The home made brioche was a bit soft and I wish it had been crispy.
• There was a thin layer of I think aioli spread on the brioche and it lent a nice richness.
• Again it was enjoyable, but I didn’t see the value.

Photo from Nicknamemiket

**Shrimp Alhinho – 5.5/6

• Garlic, coriander, pimenton, pressed jus $16
• This is one of the most raved about dishes.
• It was very meaty and crunchy shrimp and it almost tasted like lobster tails.
• The pimento, garlic and saffron gave it a nice smoky sweetness and intense aroma that was undeniable.
• It was smoky with a mild bitterness at the end, and it was a bit acidic from tomato to keep it balanced.
• The pressed jus was oily and buttery with an intense shrimp crustacean and shrimp head flavour without the creaminess.
• The garlic, shrimp shells and head were very well fried and infused into the oil.
• I could taste some fresh mint and cilantro leaves being used, but it was never Indian tasting.
• It wasn’t spicy or hot like the colour suggested, but the pressed jus and shrimp had so much infused flavour, aromatics and depth.
• Although excellent, it was missing something texturally. Maybe I just wanted the deep fried shrimp heads too.

**Arroz De Pato - 6/6

• Duck confit, chorizo, olive, orange $27 (Image above is a split portion)
• This was a gourmet fusion version of a home style Portuguese dish “duck rice”. It’s comfort food you want to curl up to.
• I almost always order anything confit and this is one of the favourite dishes here.
• It was a slow poached duck breast with very little fat that was slightly chewy, but the meat was incredibly soft, tender and almost like the texture of cheese or tongue.
• The duck leg was super juicy, moist and melting off the bone and it had a nice crispy skin which I look forward to when having duck confit.
• Orange and duck are a classic combination and the orange, tangerine, and clementine syrup played right into the sweetness of the duck while carrying some citrus tang.

• I loved the crispy, chewy, nutty, toasted and fried rice which reminded me of the stuck on rice you would find at the bottom of Korean bibimbap or Chinese clay rice pots. It’s always the best part.
• The rice was garlicky, oily and infused with duck broth and fried in duck fat, so the flavour was as intense as the meat.
• It kind of seemed like a duck paella instead of seafood paella and I think there was even some saffron in it to give it colour and aromatics. It was subtle, but I could taste it.
• The added slices of thinly shaved chorizo was also like a paella, but I wish they had been crispier and a bit spicy since I found them quite mild.
• The little bits of diced olives in combination with the orange gave the dish a nice salty and fruity aspect.
• The yellow dollops of puree were obviously orange in flavour, but it wasn’t citrusy and even a bit bitter, so I think it was made with pureed zest and it had a pastey texture.
• I almost wanted some candied orange bits for a little more sweetness and even a bit more citrus tang or saffron yogurt to balance out the smoky and nutty flavours even more.
• Regardless, it was an amazing dish and I didn’t let any bit go to waste. If I could eat the duck bones, I would have.

**Pennsylvania Roast Suckling Pig – 5/6

• Mango brulee, pickled kohlrabi, crispy potato $34 (Image above is a split portion)
• I’m so glad this was the other recommended main because I had my eyes on it. Just like duck confit, I’m a sucker for roast pig too.
• Ordering pig at a Portuguese restaurant is almost a must and there’s cultural pride in a roast suckling pig done well.
• This was even richer and heavier than the duck confit rice above.
• This was definitely done contemporary and Portuguese dishes are rarely sweet and savoury like this.
• It was best to get everything in one bite because the creamy sweet mango contrasted the juicy pork with salty crispy skin, and the bite of crunchy pickled kohlrabi was the tang.
• Using mango was a nice alternative from the usual apple.
• The mango was warm and sweet with a semi-crispy caramelized brulee crust that carried a desired bitterness to offset the sweetness.
• It was quite fiberous and it almost came across as a peach, and likely because it wasn’t in season.
• I’m not sure if it was the best choice although it made the dish memorable and unique.

• The pork was absolutely heavenly! It was creamy and very soft and falling apart with the touch of my fork, but it wasn’t juicy although moist.
• The skin was perfectly crispy and there were dots of truffle puree to accompany the pork.
• The dollops of truffle puree were intense with black truffle and likely truffle oil too. It was extremely delicious, but there was so little of it that it was almost pointless and more like garnish.
• The crispy shaved potato on top and strand of pickled kohlrabi (turnip) gave nice crispy and crunchy textures to the dish and the few herbs made for colour more than flavour.
• There was an orangey caramelized pork au jus that was sweet, smoky, aromatic, sticky and very well reduced and the pork absorbed it all very nicely. They poured this over the dish upon serving.
• There was also random bites of spicy and tangy green onion slices to ease the richness of it all.
• There were many small details for this labour intensive dish, but it was very well delivered although again quite pricey.
• I probably wouldn’t order it again, but I certainly savoured every moment and would recommend it as a main if you visit.

Chocolate Cinnamon Tarte – 4/6

• Honey lavender ice cream, citrus, orange caramel $10
• This sounded like a whirl wind of flavours and I had no idea how they would complement, but I was very curious since I liked each component.
• The chocolate tarte was rich, but the fruit was a nice contrast and it was almost a play on chocolate fondue.
• It was a sweet, thin and crispy sable cookie crumb tart shell filled with a warm bittersweet flourless cake and chocolate sorbet on top.
• The lid was almost like an almond fortune cookie sugar crisp with crunchy toasted almonds.
• The juicy bursts of fresh citrus fruit included honey tangerine, grapefruit and orange segments so there was that orange and chocolate dynamic.
• The honey lavender ice cream was floral, icy and light with lavender flowers infused into the cream, but it wasn’t actually that strong with lavender flavour.
• The ice cream was delicious and I love lavender, but it was slightly random with the orange and chocolate aspect since those flavours are so much bolder and stronger. I felt like it should have been either orange or chocolate. I’m not sure if honey and chocolate was necessary either.
• The orange caramel wasn’t as well executed or presented, but it was the bridge to the chocolate tarte and it helped tie the two components together.
• Usually it’s spiced chocolate, floral chocolate or fruity chocolate, or a combination of the two, but this just threw everything in one pot and there was a lot going on.
• It was still very good, but the combination took away from each other and I almost couldn’t appreciate any of the flavours unless I ate them individually.

Complimentary Pistachio & Sour Cherry Cake & Pate des Fruits

• Pistachio & Sour Cherry Cake – It was a very nutty and moist ground almond and pistachio tea cake with a tart sour cherry and a sweet caramelized glaze. Since it was so thin and small, it baked up a bit chewy and it also tasted like marzipan, which I love.
• Strawberry Pate des Fruits – It was on the sweet side for me, but intense with real strawberry fruit flavour.

Complimentary Chocolate Raspberry Truffles

• It was a bitter sweet creamy truffle made with fresh seedless raspberry jam puree.
• It was light, but obvious with raspberry flavour and a nice way to end the meal.

Restaurant: Boqueria Soho
Cuisine: Eclectic/Pacific Northwest/Gastropub/Local
Last visited: September 3, 2011
Location: Manhattan, NY (Soho)
Address: 171 Spring St
Nearby subway stops:
A or E to Spring St - Walk east on Spring St
N or R to Prince - Walk south on Broadway, right on Spring St
Price Range: $10-20 for brunch, $20-30+ dinner

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 5
Service: 4
Ambiance: 4
Overall: 5
Additional comments:

• 2 locations in Manhattan
• Flatiron location since 2006
• Soho location since 2008
• Specializes in tapas (Barcelona style)
• Award winning/Zagat Rated
• Local/Seasonal menu
• Eclectic menu
• Eco-friendly foods
• Sophisticated/modern atmosphere
• Local favourite
• Good for groups
• Vegetarian friendly
• Wine bar
• Brunch/Lunch/Dinner
• Monday – Sunday: Noon to Midnight
• Brunch Saturday & Sunday, Noon to 4pm

**Recommendations: Croquetas Cremosas (Croquettes), Pintxos Morunos (Seared lamb), Dátiles con Beicon (Stuffed dates), Buñuelos de Bacalao (Salt cod fritters), Torrija y Helado (Spanish toast for dessert)

If I could pick 5 of the 58 restaurants I tried during Follow Me Foodie in New York and bring it back to Vancouver, BC I would strongly consider picking this one. Our Spanish and Latin cuisine in Vancouver is limited to start with, and this would certainly settle a craving. It’s traditional, yet modern, and models itself off the Boqueria Spanish Market and some of the best tapas bars and restaurants in Barcelona.

I discovered this restaurant purely by research. Tapas style dining is one of my favourite ways of dining, so it is better to come with a group. However, even if you’re 1-2 people, I’d still consider checking it out for a few of their must try items. Tapas is all about snacking anyways and that’s the crowd Boqueria aims to attract.

It’s definitely a posh, trendy and contemporary restaurant, but the portion and prices deliver along with the food. The high table tops and high chairs are all about casual dining and eye level communication with their servers. The only other tapas style bar like this I tried in New York was Traif in Brooklyn. I think I liked them about the same, but they are different in style and Boqueria is perhaps slightly more refined. In a way it could be considered similar to Cobre Nuevo Latino in Vancouver, but more so in the atmosphere and not really in the food.

The menu is extensive and they offer brunch, lunch, dinner and everything in between. The in between is the highlight and features traditional and modern tapas that are perfect for anytime. They also offer Spanish cured meats and cheeses and there’s a good balance of local and imported ingredients to showcase what Barcelona has to offer in the context of New York. I almost ordered their entire tapas menu, and honestly there wasn’t anything that wasn’t good, just things that were better and I would come back for those things in a heartbeat.

On the table:

Sangria – 4/6

• Boqueria’s signature red, rosé or white Sangria $9 glass / 34 pitcher
• The signature red was great and it wasn’t too sweet and still nice and tart from the lemon.
• It wasn’t that spiced though and there wasn’t any apparent cinnamon or spices.
• It was simple, great wine, fresh and fruity.

Cojonudo - 4/6

• It came with a decent amount of squid which was tender and not chewy at all.
• I was hoping it would be a bit more charred and perhaps seasoned with some fresh herbs, but it was salty enough.
• I loved the crispy deep fried chives which were sweet and caramelized.
• The frisee was lightly dressed with a smoky, sweet, citrusy and slightly spicy Romesco salsa vinaigrette.
• The confit tomato was a highlight and it melted in my mouth while retaining its sweet juices and smoky flavour that was infused throughout.
• Instead of frisee I would have preferred endives, and some chorizo would have been a great addition with the squid.
• Overall I just felt the salad could have used a couple more ingredients without overpowering the squid.

Albóndigas - 3.5/6

• Lamb meatballs in tomato sauce, sheep’s milk cheese $14
• This was good, but it just seemed almost Italian to me and it wasn’t unique to the restaurant.
• They were very heavily sauced large ground lamb meatballs and they were tender and a bit spicy and mildly gamey.
• The tomato sauce just tasted similar to the salsa brava salsa and was made with tomato paste, pureed tomatoes, onions and garlic.
• The creamy, soft and fluffy sheep’s milk cheese added a richness and balanced the acidity and spice and it was a good quality cheese, so I liked that alone.
• The cucumbers were a bit random, but it made for texture.
• I could have used more basil leaves and just something more because I had a whole lot of leftover sauce in the end and the execution and dish didn’t seem complete.

Gambas al Ajillo – 5/6

• Shrimp, garlic and Guindilla pepper in olive oil $13
• Ugh! I know! Sorry! Excuse the ugly photo, I accidentally deleted the better one.
• I would have loved if the shrimp included the shells and the heads for more flavour, but I can understand how the majority might not appreciate that.
• It was tender and crunchy shrimp swimming in a rich and fruity olive oil butter sauce with lots of garlic, white wine, lemon, parsley and Guindilla pepper for some spice.
• The pepper isn’t hot and almost a bit sweet, very tangy and pickled with some vinegar, and it infused its flavours into the sauce.
• The combination of ingredients seemed simple enough, but it was done well.
• It was almost like a shrimp scampi with all the garlic, and the sauce is not to be wasted. It would be great with mussels too.
• It was served with a good amount of fluffy soft home made bread that absorbed all the flavours of the sauce nicely like a sponge.

Paella de Mariscos - 4/6

• Seafood Paella of monkfish, sepia, squid, shrimp, clams, mussels $19pp (min 2 orders)
• The paella was made fresh upon order so the timing was there and you could tell in the consistency of the rice, but the seafood was pretty weak.
• The rice was nicely toasted, nutty, crispy, firm and a bit chewy, and almost creamy like a risotto, but not clumpy or wet.
• It was moist and well flavoured with rich seafood stock, tomato paste and likely some white wine and the seafood flavour really came through.
• The grains could have been a little more separate, because it shouldn’t be like a risotto, but the bottom and sides were crispy like Chinese rice served in clay pots which I love.
• I couldn’t taste much saffron in the rice though, but it was still aromatic from everything else.
• More saffron and less tomato wouldn’t have been bad and I could use some peas which is common in paella.
• The seafood had two small pieces of boneless skinless monkfish that were crispy, moist, but bland.
• There was also some overcooked shrimp, tender baby squid, baby octopus, and tiny clams and mussels that were a bit dried out.
• The whole thing was drizzled with a salsa verde that was strong with parsley and more like a tangy, bright and zesty herb puree.
• There was a smokiness, and mild spice to the paella, and had the seafood been better and the rice more separate it would have been excellent.

**Torrija y Helado – 5.5/6

• Caramelized “Spanish toast,” yogurt ice-cream $7 (Takes about 20 minutes)
• I’m a fan of bread puddings, hot and cold desserts, and anything served with ice cream, so naturally I loved this!
• It takes a long time to prepare, but it’s so worth it because it’s so fresh and baked upon order.
• It was pretty much a bread pudding meets a French toast and it was super fluffy and soft bread similar to that Asian sweet egg bread.
• It was almost like a bread box so it had visual appeal and it made it extra fluffy, but with less surface area to crisp up.
• The outside was crispy with a sugary toasted exterior and it wasn’t as moist and spongy as French toast but it was reminiscent.
• It was a very substantial dessert and it wasn’t too sweet, and the texture of the bread was light and airy.
• It was served with refreshing yogurt ice cream that slowly melted into the bread and made it even better.
• It was almost like eating creamy sour dough French Toast.
• It made a difference that it was home made bread, fresh from the oven (actually took 20 minutes to make and bake), and if anything I could have used more ice cream to finish off the amount of bread there was.
• There was also a drizzle of dulche de leche to give it that Spanish touch.

Restaurant: Pambiche
Cuisine: Cuban/Latin American/Caribbean/Tapas/Desserts
Last visited: August 18, 2011
Location: Portland, Oregon (Kerns)
Address: 2811 NE Glisan Street
Price Range: $10-20

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 4
Service: 3.5
Ambiance: 3.5
Overall: 5
Additional comments:

• Cuban owned/operated
• Local & tourist favourite
• Award winning
• Extensive menu
• Local/sustainable ingredients
• Family friendly
• Casual/lively
• Good for sharing
• Affordable
• Patio seating
• Breakfast Sat-Sun 8am-2pm
• Lunch Weekdays 11am-5pm, Sat-Sun 2pm-5pm
• Daily Dinner 5pm – close
• Sun-Thur until 10pm, Fri & Sat until midnight
• Happy Hour Weekdays 2pm-6pm, Fri & Sat 10pm-midnight

**Recommendations: The Happy Hour, Papa Rellena Croquetas, Masitas, Sandwich Cubano, Vaca Frita, Island Carrot Cake, Lime in the Coconut

Where to eat? Where to eat? Where to eat? I’m hungry! Hungry and crushed that my plan A to visit Pine State Biscuits for a late lunch was an epic fail. Well it closed at 2pm, but I eventually made my way there the next morning – see here. So what was plan B? Pambiche!

So why Pambiche? Well being from Vancouver, BC I wanted to try something new and different that isn’t as available up North. Cuban food or any Latin American cuisine for that matter is limited at home, so that’s why I wanted to check it out. It’s also a popular choice for locals, and the numerous awards it has won just made me that much more curious.

I know this isn’t Cuba, the Caribbean, Spain, Africa or anywhere close to South America or the Islands, so I’m not going to talk about “authenticity” too much. That, and I’m also not Latin, so I only know what I know and can only compare with what I’ve tried. However, Cuban cuisine is a fusion of all those cuisines from the places I listed, so what is “authentic” is debatable, and therefore I’ll mostly go by what I liked and what tasted good.

The owners, chefs and cooks are all Cuban, or of Latin decent, and they claim the food is authentic. Many of the recipes are ancient recipes from the chef/owner’s grandma and mother, and the ingredients used are all fresh, local and sustainable.

It was around 2:30pm and Happy Hour was in full force! Yes! My favourite! Tapas style dining and at very affordable prices… bonus! Keep the small plates coming and you bet I’ll order almost the whole menu. I strongly recommend coming for happy hour or lunch because it’s great value, but the dinner can get quite pricey at $17-20 for mains. Although dinner does offer bigger portions, it was essentially the same thing and I wouldn’t find it as worth it.

If you care about the touchy subject of “authenticity” though, I will say that even I could tell it was a bit more Cuban American in style than traditional. It’s not a bastardization of the cuisine, but the flavours were a bit muted at times and seemed catered to North American palates.

Beside the decor, there was just something a bit “Mickey Mouse” about the whole thing. I’m sure some dishes are true to the culture, but perhaps just not everything. I couldn’t help but to think “I bet you make this better at home”. It was an enjoyable experience though and nothing was disappointing, but perhaps just not as good as I was expecting at times.

The food was generally good, all house made with quality ingredients and the atmosphere is fun. It’s just not somewhere I’d put on my “must try” list for Portland if you’re visiting for a short time. I’d put it on a list, but just not as priority, however if you have time, it’s nice to check out.

On the table:Mango Milkshake (Batidos) - 4/6

• $3.75 (Happy Hour $3.25)
• It was very thick and creamy and quite sweet and milky, but there’s no ice cream in it.
• I question if the mango was fresh mango though.
• It wasn’t pulpy or fibrous or very strong with mango flavour, but I could taste it for sure.
• It was more like a mango smoothie and not as rich as a traditional mango milkshake, and it was my favourite of the 3 drinks.
• My favourite mango shake is the Mango Moo Shake from Phnom Penh.

Naran Mango Batido – 3/6

• Orange and mango shake (Dairy free) $3.75 (Happy Hour $3.25)
• I actually ordered the Mango Pineapple shake, but there was a mix up and I got this instead.
• This was icy since there was no dairy, but it was still very thick and more tangy with orange flavour than sweet with mango.
• It wasn’t pulpy, but stronger with orange juice and again I question if the mango was fresh or just a mix.

Mango Pina – 3.5/6

• Mango and fresh pineapple shake (Dairy free) $3.75 (Happy Hour $3.25)
• This is what I had originally ordered.
• It was thick, but not creamy since there was no dairy, and I think it could have been fresh pineapple, but I question the mango again.
• It was an icy drink and it didn’t make my throat scratchy. The acid in pineapples and fiber in mangoes can do that sometimes if you know what I mean (it’s not an allergy).

**Papa Rellena (Beef) Croquetas – 4.5/6

• 4 crispy golden brown Cuban croquetas stuffed with mashed potatoes and ground Cuban beef served with ensalada $4 (Happy hour)
• I love croquetas and I’m picky about them too because I was spoiled with home made ones in Spain. I make them at home as well.
• I’m used to the ham or chicken version, but the beef was recommended so I went for it.

• These were great! It was crispy and very lightly battered and fried with a saucy filling of beef and the creaminess of mashed potatoes.
• It had more beef filling than potato and the ground beef was almost like crumbled meatballs with beans and bell peppers coated in gravy.
• The beans were a bit nontraditional, but it tasted good and made it seem like a cream based chili, but it had no spice.
• I think these ones usually have a cheese aspect to them, unless that’s American, but regardless they were delicious!

Pollo (Chicken) Croquetas - 4/6

• 4 crispy golden brown croquetas stuffed with Creole chicken seasoned with Spanish chorizo sausage $4 (Happy hour)
• The chicken croquetas were very good, but they didn’t have as much flavour as the beef ones.
• It was very lightly battered and fried with a crispy exterior and then a very creamy and saucy filling of shredded chicken and bechemel sauce.
• I couldn’t taste much chorizo, but it was still savoury and well seasoned.
• These were very soft and moist it melted in my mouth, but at times there were some chewy chicken bits.
• It was likely chicken tendons, and since they probably use the chicken scraps to make them I was bound to hit a couple, but most of it didn’t have any.

Tostones – 3/6

• Fried green plantains, the French fries of the Caribbean $3.50 (Happy hour)
• They were made quite authentically, but I’ve just never been a fan of tostones.
• They’re fried plantains, pounded into a flat disk, and fried again.
• They were crunchy and well seasoned with salt, but a bit dry at times. They naturally are a bit dry and starchy though since they are fried plantains.
• If you want them in Vancouver, El Barrio does a great job with them – see here.

Yuca Con Mojo – 3.5/6

• Fried cassava root served with Creole garlic mojo $4 (Happy hour)
• This is a very typical and traditional item to order, but I’ve never really cared for this item either.
• They’re firmer, starchier, thicker, and more fiberous yams or potatoes.
• Some sticks were dry and some were moist and they were crispy, but a bit bland and could have been more seasoned.
• What made this special was the creole garlic mojo dipping sauce. This is my first time trying that sauce and it’s amazing!
• It was almost like a tangy vinaigrette, but it’s thin and almost watery, but it’s packed with flavour.
• Mojo sauce is a cooked sauce made with pureed garlic, onions, cumin, salt and lime or orange and it was like a bright roasted garlic vinaigrette.
• It’s garlicky, but the sour lime and zesty sweet orange cut through that garlic flavour so it’s not overpowering and it’s not spicy. I was addicted to it!

Frijoles Colorados – 3.5/6

• Cuban red beans and pork served with arroz blanco (white rice) $3 (Happy hour)
• The beans were a bit soft and they were missing that bite, but they did have flavour and it was a good deal.
• It was smoky and stew like, and chunky but not hearty and more like a soup.
• There wasn’t much pork, but lots of stewed tomatoes and onions, but it was missing spice, and there’s normally spice to this side dish.

**Masitas – 6/6

• Creole fried pork served with garlic mojo $5 (Happy hour)
• Anything served with a mojo is good!… Okay that sounded really bad, but in this case it’s true!
• This is a must try! It was perhaps my favourite tapas and the portion was generous for the price. I’d come back for this alone!
• It was lightly battered and fried cubes of ultra tender and moist pork shoulder or pork butt. It was crispy, yet soft inside and not chewy at all.
• It really reminded me of Chinese roasted pork in flavour. I’m sure there was some soy sauce in the marinade or 5 spice action going on.
• The pork pieces were excellent and well seasoned as is, but what made the dish even better was the garlic mojo sauce that it sat on.
• It’s a traditional Cuban condiment and it’s watery, but has so much flavour.
• As I mentioned above, Mojo sauce is a cooked sauce made with pureed garlic, onions, cumin, salt and lime or orange and it was like a bright roasted garlic vinaigrette.
• It’s garlicky, but the sour lime and zesty sweet orange cut through that garlic flavour so it’s not overpowering and it’s not spicy. I was dipping everything in it.

Ropa Vieja – 4/6

• “Old Clothes”. A typical Cuban dish of Cascade Natural shredded beef slow simmered in a garlicky tomato herb broth, with yellow onions and green peppers and garnished with petit pois. Served with pan frito $4 (Happy hour)
• It was pretty much a braised beef stew and the flavour didn’t come across as Cuban, but it is a popular Cuban dish.
• I prefer the beef to be more soppy, finely shredded and falling apart tender, and although it was saucy, the meat itself was a bit dry.
• It was quite home style and cooked in a tomato broth made of tomato paste rather than fresh tomatoes, as it should be.
• It was very good, but I didn’t find it as unique to the restaurant, but for $4, just order it.

Lengua en Salsa - 4/6

• The highest reward to ever come out of  Mama Ivonne’s kitchen! Carlton Farms pork simmered tender in a rich red sauce, built with bacon sofrito and scented with plump raisins and toasted almonds! A real chef’s favourite! Served with arroz blanco (white rice) $4.50 (Happy hour)
• Apparently this was the dish I couldn’t leave without trying, so I had to try it!
• Lengua means tongue in Spanish, so when I read “pork” I was pretty disappointed.
• This is the kind of “Mickey Mouse”and “Cuban American” thing I was referring to in the introduction.
• This would have been so much better with tongue, but I guess it wasn’t appreciated by diners. So unfortunate!
• For being pork the dish was still pretty good, but the flavours again seemed mild and lacked spice or Cuban flare.
• It was basically a roasted pimento, tomato, and bell pepper stew with chunks of very tender pork and crunchy almonds, but the raisins were so cooked that I couldn’t tell they were raisins and they almost dissipated into the sauce.
• It was almost Italian meets Spanish in flavour and the stew was savoury, sweet, and tangy, but I found the description more exciting than the outcome.
• This is something I’d put my money on that they make better at home.

**Sandwich Cubano – 6/6

• A Cuban classic! Roast pork and smoked ham with Swiss cheese and dill pickle pressed together inside a fresh Cuban roll. Available on whole wheat or white. All sandwiches served with tostones $10
• I had to order something from the lunch menu and the Happy Hour tapas don’t always offer the good stuff.
• I had to try the Cubano sandwich as typical as the choice was, just because Cubanos tend to suck in Vancouver.
• It’s basically a “grilled ham and cheese sandwich”, but way better.

• If this is what a Cubano sandwich is supposed to taste like, then I’ve never had one until today.
• Drool! This is the best Cubano sandwich I’ve had to date, but being that I haven’t had many, it didn’t have much competition. However my Cubano fan friend was equally as impressed.
• The bread was ultra thin and crunchy and crispy and the pork was plentiful, tender, juicy and incredibly moist.
• I could taste the layers of ham, melted ooey gooey cheese and tang of pickles and each layer was well represented.
• It was saucy without being saucy and I could taste the natural pork juices and the meat was melt in your mouth tender and soppy.
• I loved everything about this sandwich and I wanted to pack it home and share it with Vancouver.

**Vaca Frita – 5/6

• “Fried Cow”. Citrus marinade Cascade Natural beef, shredded and char grilled with garlic and onions. A humble Cuban classic that characterizes Creole cookery. Served with your choice of Cuban beans (negros or colorados) and arroz blanco (white rice) or Moros Cristianos $11
• Geez, the name sounds so vulgar… but “fried cow”… yes please!
• This was from the regular lunch menu, and the portion isn’t that big, but it’s enough for one.
• Yum! This was great!
• The beef almost tasted like pulled beef and it was a pretty fatty, but not obvious. There’s no chewy or gelatinous fat.
• It was full of beef flavour and bursting with beef juices and I could taste the subtle hint of what seemed like orange in the marinade.
• The beef was a bit crispy and smoky and also sweet, salty, tangy, and quite garlicky.
• Since the beef is quite heavy and greasy, the extra mojo sauce on the side was the perfect accompaniment.
• The mojo sauce just cut through the oil and made the beef come alive, even though it was already marinated in the sauce as well. It’s a magical sauce!
• The rice was stellar and the side of red beet salad was very good too.
• The rice was a bit mushy and creamed with beans, onions and chunks of pork and it was incredibly flavourful although it looked regular.
• The red beet salad is a Cuban staple. It’s fresh beets, watercress, diced red onion and extra virgin olive oil and sour orange vinaigrette.

Desserts

The Chef and owner John Connell-Maribona is also the executive Pastry Chef at Pambiche. Being the “dessert queen” I am, I immediately took notice of their display of baked goods and cakes at the front of the restaurant. They were all quite fancy and professional and the offerings are traditional and modern Cuban/Latin desserts. Many were made with contemporary and gourmet twists.

**Island Carrot Cake - 4.5/6

• A true Pambiche classic, unlike any carrot cake you’ve ever tasted! Superbly enhanced with a rainbow of tropical fruits. Bacardi Select dark rum and guava cream cheese $6.75
• Wow! The description sounds good, but I don’t remember it tasting that good! I mean it was good, but the description was a bit more exciting.
• This is their signature and most popular dessert, but obviously it’s not traditional Cuban.
• The cake itself is light and moist, but with the alternating layers of rich and creamy cream cheese icing, it became quite dense.
• It was a bit sweet for me and very cheesy, but there wasn’t much shredded carrot, and I could have used less icing and more cake.
• I could taste a hint of cinnamon, but it’s not strong at all and there was some dried coconut crumbs as well, but the flavour doesn’t really come through.
• I actually couldn’t taste much guava or rum and I was missing my “rainbow of tropical fruits” too.
• It was a very good cake, and it’s definitely a non-traditional carrot cake, but it wasn’t a must try dessert for me.

**Lime in the Coconut – 5/6

• A tropical variation of the tres leches cake. Lime sponge cake drenched with saoco (sweet coconut milk, fresh lime + Bacardi Superior rum), filled with coconut custard cream and dressed with crema chantilly $7
• I had my eye on this one. I love lime and coconut and this was also recommended.
• The cake was bursting with lime zest and it was more sweet than tangy, but still not too sweet.
• It was almost like a coconut cream pie meets a key lime pie, but milder versions of both and in cake form.
• It was a very light and moist cake and I could have used more coconut flavour and shredded coconut for texture.
• The coconut custard was a bit eggy and I couldn’t taste the rum or a strong tang from the saoco.
• I could have used some vanilla to enhance the overall flavour of the cake, but I would order this again.
• Looking back, it’s not as memorable as I thought it would be, but I did enjoy it.

Cuban Cigar – n/a

• Dense chocolate truffle cake rolled in the shape of a Cuban cigar and covered in dark chocolate and cocoa. Served with Strawberry Daiquiri salsa and macaroon coconut $5.50
• As much as I don’t want to encourage unhealthy habits for a younger audience, this dessert was so cute and creative!
• I didn’t order one, but I sure wanted to! Next time!

Restaurant: Tasty n Sons
Cuisine: Breakfast/Brunch/American/Middle Eastern/African/Fusion/Eclectic
Last visited: August 19, 2011
Location: Portland, Oregon (Boise-Eliot)
Address: 3808 N Williams Ave
Price Range: $10-20 for breakfast/brunch, $20-30 for dinner

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 4.5-5
Service: 3.5
Ambiance: 4
Overall: 4.5
Additional comments:

• Since 2010
• Locally owned
• Known for brunch/breakfast
• Local favourite/hot spot
• Very highly talked about
• Seasonal menus
• Eclectic/creative menu
• International flare
• Fresh ingredients/home made
• Award winning
• Great for groups
• Moderately priced
• Lively/energetic atmosphere
• Busy/line-ups
• Cocktails/wine bar
• Happy hour 2:30pm-5pm
• Mon-Sun Brunch & Dinner 9am-10pm
• Fri-Sat until 11pm

*Recommendations: For brunch/breakfast: anything with a biscuit and/or sausage, Griddled Bacon Wrapped Date, Chocolate Potato Doughnut. For dinner: Grilled Bacon Wrapped Date, Shakshuka, Venison Biscuit & Gravy, Pork Cutlet and Chocolate Potato Doughnut. I have confidence in the Polenta & N.Y. Italian Sausage but they forgot it .

Tasty n Sons is one of the hottest and most talked about restaurants in Portland, Oregon right now. Sister restaurant to the finely established and award winning Latin American tapas restaurant, Toro Bravo, this is its more casual counterpart popular for breakfast and brunch. Quickly gaining a strong reputation and now serving dinner, Tasty n Sons is effortlessly climbing its way to the top. With lots of buzz and anticipation traveling up to the foodie community in Vancouver, BC I was eager to check it out.

What started off as a breakfast and brunch joint has now expanded into a full on restaurant with a happy hour, wine bar, dinner menu and even an in house butcher shop in the back. It’s definitely a neighbourhood and local favourite and it’s one of the less obvious choices for tourists too.

I can’t help but to relate this back to a beloved restaurant in Vancouver, BC. For me this seemed like the Cafe Medina of Portland. It’s more relaxed and casual, but the food is just as eclectic and creative with Moroccan, Spanish and Middle Eastern influences. It’s American rather than French in technique and the execution and presentation is more home style and rustic. It showcases an international flare through their unique tapas menu featuring small and big plates for brunch and dinner.

The menu is seasonal and changes frequently. It’s heavily inspired by local ingredients and it has that “farm to table” or “100 mile diet” philosophy, but it’s done with an ode to Southern classics and comfort food. I wouldn’t say any of it is really “healthy” at all, but it sure is “tasty” just like the name suggests! Yes, for anyone who thinks “100 mile diet” means healthy, it doesn’t necessarily.

Tasty n Sons is still very Portland in style and not as “West Coast” as say something of its kind in Vancouver might be. I thoroughly enjoyed my dinner and as much as I rarely double up on a restaurant when I’m traveling, I’d certainly come back here to try more things. Since it’s more known for brunch, I’d probably check in for brunch over dinner, but the menus are different with a few popular cross overs.

On the table:

**Griddled Bacon Wrapped Dates – 5.5/6

• With maple syrup & almond  $2 each
• I make variations of these for potlucks sometimes and my first experience with them was at Firefly Tapas in Las Vegas, except those ones were stuffed with blue cheese so they were even better!
• This is one bite of amazing! It’s a must try.
• The dates are plump, soft and incredibly tender, and stuffed with a crunchy almond, and wrapped with a thick strip of salty bacon, which I wish had been crispy.
• These just melt in your mouth with various textures and flavours and they’re saucy and moist and equally as sweet as they are savoury.
• They’re super creamy, sweet from the Maple syrup (which is real maple syrup) and if I hadn’t had them stuffed with cheese before they’d be a solid 6/6.

Radicchio – 3.5/6

Restaurant: Mis Trucos
Cuisine: Mediterranean/Tapas/Small Plates/Eclectic
Last visited: May 18, 2011
Location: Vancouver, BC (Downtown/West End)
Address: 1141 Davie Street
Price Range: $20-30+

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 5
Service: n/a
Ambiance: 4
Overall: 4.5
Additional comments:

• Specializes in Mediterranean tapas
• Modern style tapas
• Innovative/eclectic
• Seasonal menu
• Quality ingredients
• Restaurant/bar/lounge
• Hidden gem/neighbourhood gem
• Good for groups
• Shared plates dining
• Casual/cozy/quaint
• Great for drinks & tapas
• Large patio at the back
• Only Spanish wines
• Wed-Sun 5pm-late
• Mis Trucos – Review/Visit 1

**Recommendations: Come for the small plates especially the Sezmu Beef Flatiron Steak. Sangria Pitchers, Pintxos, 64 Degree Free Range Egg, Sezmu Beef Flatiron Steak, Pan Seared Striped Bass, Mis Trucos Chocolate Bar are also solid choices.

Ah Mis Trucos… I can’t help but to smile every time I think about it. What can I say? I really like this place. It’s one of those places that leaves a lasting impression on me, although it always flies under the radar because of its odd location. It’s hard for me to revisit places, since I always want to try something new, but this is one I feel really passionately about and I’d recommend it to locals and tourists.

I was invited to the media dinner of their new summer menu and when I heard that they changed the menu, I was a bit shocked. I thought it was great before so I wasn’t sure what they would do to make it better. But when I heard chef was taking it up a notch, I was very excited to see what he had prepared. If you’ve had a bad experience, I really recommend coming again.

There’s nothing really fancy about this neighbourhood gem, but it’s effortlessly quaint in style. It’s unique because it’s located inside a heritage house, but it actually has a very homey feel that’s cozy and intimate despite its bare ambiance and Ikea like furniture. Other restaurants in Metro Vancouver with this homey feel also include: Le Gavroche, Lupo Restaurant + Vinoteca, The Hart House Restaurant, Le Belle Auberge and Old Surrey Restaurant.

Okay, so if you haven’t guessed, I have a soft spot for small plates and tapas. I love them, providing that they’re good and the portions aren’t ridiculously small and overpriced. That’s the only thing that bothers me, is that they add up so quickly and it’s not really any different here. However at least the food quality and execution is one I could taste, so I can justify the price. I’m the kind of diner that likes variety and to try everything, so I’m all for places like these. It reminded me of Juda’s Goat Taberna, but I prefer Mis Trucos overall.

For me the “small plates” (which are more like big plates) I tried at Mis Trucos rides on the same level of “excellent” as Cru Restaurant, Bin 941 Tapas Parlour, and the formerly known Tapastree, which are some of my favourites in Vancouver. Those are award winning casual fine dining restaurants that are more sophisticated and refined than Mis Trucos, but some of the things I had here can rival what those restaurants offer. For me Mis Trucos is the underdog that belongs right up there with them.

When I really like something I really like something, and I thoroughly enjoyed everything I had here. It was all different levels of good to excellent and I really want to see them do well because they deserve it. The food is honest, with high quality ingredients and the chef is passionate and you can taste it.

Mis Trucos really offers something for everyone, but chef doesn’t go beyond what he can do. From meat and cheese to simple tapas and elaborate “small plates”, it has a very diverse and solid menu with few options in each category. It has a selection of meat and seafood choices, light and hearty dishes and a nightly 6 course chef’s tasting menu for $35 too. I’m personally not too keen on meat and cheeses, and I haven’t tried them here, but I certainly had a memorable meal with what was on the table.

Simplicity does play a factor here, especially in the tapas, but it doesn’t stop Chef from being creative and showcasing innovative Mediterranean flavours with classic French techniques in his small plates. What I love is the attention to details and levels of flavours he brings to each component of every dish. The flavours are familiar, but presented in new light, and his execution will keep your palate captivated even after everything is gone.

On the table:

**Sangria Pitchers – 4.5/6

• $15
• Dangerous! Oh gosh it was so dangerous. It was nice and sweet, and noticeably juicy and fruity. It almost tasted like a berry punch and it was so full of flavour.
• There was more orange flavours going on than lemons and limes and I could have used more real fruits because I only saw orange slices.
• There was perhaps a hint of cinnamon, but it was very subtle.
• The wine they used was great to start off with, so there wasn’t much else required when you start with a solid base.

Gazpacho Shot - 3/6

• Gazpacho shot, avocado, prawns $4
• This was good, but I probably wouldn’t order it again unless the prawns were BC Spot Prawns. **Apparently they are BC Spot Prawns. So now that I know, it doesn’t really make a difference and I actually wouldn’t order it again although good.
• It was nice and refreshing as an amuse bouche, except it was on the menu as a tapas.
• It came with 2 medium sized prawns and then it was topped with diced avocado and freshly cracked black pepper.
• The tomatoes were fresh and I could feel the pulp in the texture, but it’s not powdery. It’s bright and had the slight heat of black pepper.
• I’m really happy it didn’t taste like cocktail sauce and it held up well with the richness of the avocado.
• The prawns weren’t seasoned and I found them a bit random in a gazpacho shot, but they were tender with a crunch.
• It wasn’t really fluid enough to be a “shot”, but I did like the drizzle of fruity olive oil on top to help bind the flavours together.
• I would recommend this being mixed up before shooting it because the flavours need to mix.

Buffalo Ricotta - 3.5/6

• Buffalo Ricotta & fresh herb stuffed piquillo peppers, pine nut oil $7
• This was perfect for the summer. The flavours were simple, yet high in quality.
• It was surprisingly light since it was filled with mild yet full flavoured buffalo ricotta rather than a rich creamy goat’s cheese.
• It was a melt in your mouth sweet, tangy and smoky piquillo pepper with a light, fluffy and creamy lemon herb ricotta drizzled with fruity olive oil and topped with toasted buttery pine nuts. I couldn’t tell that the oil was infused with pine nut though.
• I could taste parsley, lemon zest and a desired bitterness from the rind that helped mellow out the smokiness and cut the richness of the cheese.
• I loved the addition of pine nuts, which were plentiful, and if anything I just wanted a sweet note with some sticky dates or a drizzle of honey.

Coca (Crispy Flatbread) – 4/6

• Crispy flatbread, chorizo & Puttanesca things (olives, capers, chilies, anchovies) $8
• Another delicious appetizer, but this can be considered a bit pricey since it’s not going to fill you up at all. However there’s a lot of labour involved in each component and you can taste the effort.
• It’s a Catalan flatbread that was crispy and thin as a cracker and the chorizo is home made.
• The Puttanesca sauce was made with salty bites of coarsely mashed ingredients, but the salt was coming from the sauce more than the “Puttanesca things”, and I wish it was the other way around. I could have used more olives and anchovies, but I can see people being sensitive to it’s fishiness. I love it though.
• I actually liked the tomato paste for this as opposed to the fresher tomato sauce, or perhaps one made with sun-dried tomato, because the chorizo needed something a bit denser.
• It was a smoky with a sharp tang and topped with soft chorizo sausage that didn’t taste very cured. It was more like a regular sausage than a cured authentic Spanish chorizo, which would have been a redder colour and made with fattier meat.
• There was a moderate spice from the chilies, but it wasn’t that spicy although it did linger a flavourful heat.
• They used to make this with the chorizo chopped up and the whole anchovy on top (see here) and now they switched it around. I like the switch, but I still could use more anchovy.

**Pintxos (Six little bites) – 5/6

• Chef’s inspiration. Changes daily. The ones featured were Truffle Tapenade & Pickled Beech Mushrooms, Steelhead Trout Tartare, and Quail Egg, Candied Garlic Goat Cheese $8
• These increasingly got better and I highly recommend to eat them in this order.
• Truffle Tapenade & Pickled Beech Mushrooms – 4/6
  • It looked boring, but the flavours were bold and it tasted better than it looked.
  • It was bright, salty, tangy and smooth olive tapenade paste with pickled slippery and somewhat slimy Beech Mushrooms on a crunchy crostini.
  • I could smell the truffle, but I couldn’t taste the truffle oil.
  • I just wanted one more aspect to this crostini. Perhaps a coarsely ground tapenade may have done the trick, although I did like the creaminess of a smooth one.

• Steelhead Trout Tartare - 5/6
  • The trout was incredibly well marinaded and it was very simple and very good.
  • It was a nice salty bite with the classic capers, some fresh lemony parsley, and topped with tangy creme fraiche.
  • It was the perfect ratio of everything without being too rich or overpowering the salty trout flavour.
  • A quail’s egg on this would be superb too!

• **Quail’s Egg, Candied Garlic Goat Cheese – 6/6
  • This was one bite of freaking delicious! I loved this and I could have eaten six… teen.
  • It was incredibly smokey and I’m not sure if that was celery salt or bacon salt sprinkled on top, but it tasted like bacon salt and it was delicious!
  • It tasted like bacon and eggs with creamy cheese and it was rich and indulgent and so full of savoury smoky flavours and a hint of sweetness from the candied garlic.
  • The goat cheese was mild and almost like a mousse and the egg yolk acted as a sauce adding that richness to bind everything together.
  • It was simply a marvelous one bite and Philadelphia Cream Cheese has nothing on this. THIS is “a little taste of heaven” if anything!
  • They used to make a Wild venison tartar, brioche, truffle + quail’s egg which was just as delicious. I’ll actually miss that.

**64 Degree Free Range Egg - 5.5/6

• 64 degree free range egg, piperadda, serrano ham, cloud of cheese $9
• I love eggs and I love seeing them used so much in today’s culinary scene – see my post on “The Egg Yolk Series” – a tribute to the egg.
• This reminded me of Poached Egg at L’Abattoir, but I liked that one even better because it had a crispy texture, which was the only thing missing in this one.

You crack the egg yolk and mix it all up. I would have preferred the egg yolk a little less cooked though.

• It was a sloppy mess of amazing! It was bacon and eggs Mediterranean style.
• It was silky, creamy, rich and saucy with the egg yolk making for a natural sauce.
• I loved the salty strips of Serrano ham and in combination with the egg it reminded me of buttery prosciutto. I wanted some of the Serrano to be fried crispy too.
• The strips of Serrano ham was wrapped around a warm mixture of sweet onions, stewed tomatoes, and roasted red peppers or piquillo peppers.
• It was sweet from the veggies and savoury from the ham and the feathery shavings of cheese were too mild to make much of a difference, but had it been mixed with nutty toasted Parmesan shavings or crispy Serrano ham bits… oh god, this would have been trés excellent!
• This is a very saucy dish and you will want to lick your plate… so order bread (although it should really just come with a couple pieces)

Baguette – 4/6

• I’m pretty sure it’s made in house and it was served warm.
• It was very good bread with a crusty exterior and soft, fluffy, chewy and somewhat cakey centre.
• It wasn’t as chewy as a baguette, but it did get chewier as it came to room temperature.
• I would keep this bread around if you’re planning to order the small plates too because the sauces are just too good to be wasted.

Small Plates

The small plates are actually quite large, although I’d need two of them to be full. I’m usually always more impressed with tapas, but in this case it was the opposite. The small plates I tried were divine! The dinner increasingly got better and there is nothing remotely boring about any of these small plates I tried.

Everything was well executed, well seasoned, well balanced with attention to detail, textures, colours and presentation. I actually wasn’t expecting something this gourmet and I love how much credit chef gives to sauces without having them overwhelm the main ingredients. He knows how to make you drool and I can’t ask for anything more.

**Pan Seared Striped Bass – 5/6

• Pan seared striped bass, sweet pea puree, crispy ham, olive oil potatoes, oyster mushrooms, romesco sauce $17
• The fish was perfectly seasoned and nice and crispy with flaky, tender juicy moist meat.
• I loved the colourful purees it was served with although I’m not sure where the crispy ham came into play.
• I absolutely love Romesco sauce, which is a Spanish sauce made with roasted red peppers, tomatoes, and mixed nuts including pine nuts and almonds.
• This one was coarsely ground and mild on the garlic, but I loved the crunchy nutty aspect it brought to the dish and it suited the fish perfectly with some lemony tang as well. On the other hand it was more nutty in texture rather than flavour, but I still liked it.
• The pea puree wasn’t actually that sweet and it carried its natural flavour. I would have loved to see some whole sweet green peas on the plate as well.
• The combination of the purees played with a sweet and tangy aspect and it kept everything light and bright despite them having somewhat creamier textures. Together they almost liquefied and made for a very fluid sauce.
• The olive oil potatoes were creamy, tender and buttery with skins that just popped off upon biting into them.
• The oyster mushrooms were a lovely complement although a bit under seasoned.
• It was a perfect main for the summer and I’d definitely recommend this.

**Sezmu Beef Flatiron Steak - 6/6

• Sezmu beef flatiron steak, artichokes, piquillo peppers, carrot puree, creamed barley, beef essence $18
• When you want to lick your plate clean, you know you’ve hit a 6/6.
• This was definitely the most memorable dish of the night and a must try item. It’s been a few days and I’m still thinking about it.
• The steak was medium rare and well seasoned and there were a lot of slices. It was juicy, tender and buttery and the dish was actually quite hearty and reminded me of gourmet comfort food.
• I loved the play on textures and all the different components and it was a silky, saucy, and rich mess of deliciousness! Foodgasm dish for sure! I can barely look at the picture without drooling!

• The highlight was the creamed barley which I thought was creamed Israeli cous cous at first. It was ultra creamy, rich and indulgent and almost like a pommes puree with al dente barley throughout. It was almost like grits, but 100x’s better and I’m sure there was lots of butter in it to get it that silky rich texture.
• The carrot puree gave the dish a nice sweetness and its creaminess just melted right into all the other textures of this dish.
• Every component just melted in your mouth and the cream of barley and carrot puree just absorbed all the syrupy sweet and savoury beef au jus and fruity olive oil.
• I could taste a good dry red wine in the reduction and all the sauces went together incredibly well. It was like mashed potatoes and gravy 2.0. It was so saucy and addicting!
• I loved the tender roasted artichokes which gave it that Mediterranean flavour and the tang that helped break everything up.
• The smoky tangy and sweet piquillo peppers and fresh lemony parsley just marinated the artichokes and added that extra dimension of summery flavour to what would have been an otherwise wintery dish.
• Some deep fried crispy capers or buttery pine nuts would be nice too, but there was nothing wrong with this plate.
• Everything on this plate was heavenly and it’s definitely something you want to wipe clean with your tongue, finger, or fork… or if your classy an extra order of baguette!

**Mis Trucos Chocolate Bar – 5.5/6

• Mis Trucos chocolate bar, fruit jellies $7
• How cute is this?! One of the most creative presentations I’ve seen for a dessert. For having no pastry chef in house, I’ve always been impressed with the desserts here – see previous dessert post here.
• I was reminded of the playful presentation of the Lindt Single Farm Chocolate and Soil dessert from The Apron, which was also the last restaurant I had a home made chocolate bar at – see Apron Chocolate Bar.
• This was a full size chocolate bar and it’s quite indulgent, rich and sweet.
• I loved that it was served with a few home made blueberry sour gummy worms to contrast the sweetness of the chocolate bar. They were very tart and very soft and almost melted in your mouth. They reminded me of Soda-licious, but much softer… wow I just realized that “Soda-licious” was “so-delicious”…

• If that marshmallow layer had been replaced with a layer of vanilla bean ice cream this would have been a 6/6 hands down.
• I don’t mind marshmallows, but I don’t really prefer them in a chilled chocolate bar.
• The marshmallow was homemade but it was a bit spongy and it reminded me of Viva Puffs so it cheapened the quality of the chocolate bar a bit. It did carry a very strong vanilla bean flavour and I’m quite sure there was real vanilla beans in it, which I loved, but it almost just separated from all the other ingredients.
• It was a soft, creamy and tender bar with lots of good quality bitter sweet chocolate.
• My favourite part was the contrasting bottom layer of nutty praline which was crispy and crunchy and I think made with hazelnuts.
• This was simply delicious to look at, playful to eat and a perfect way to end the meal.

Restaurant: Judas Goat Taberna
Cuisine: Tapas/Mediterranean/Spanish/Italian
Last visited: March 12, 2011
Location: Vancouver, BC (Gastown)
Address: 27 Blood Alley
Price Range: $10-20, 20-30

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 3
Service: 3
Ambiance: 3
Overall: 3
Additional comments:

• Tapas style
• Mediterranean tapas (modern)
• The Heather Group Restaurants
• Popular to locals
• Hidden location
• Seasonal menus
• Busy on weekends
• Small selection of wine/beer
• Small/limited seating
• Quick, casual modern dining
• 1.5 hour seating time
• Reservations recommended
• Tues-Sat 5pm-late

**Recommendations: Duck Confit & Foie Gras Terrine, Foie Gras on Toast with Green Apple, Gambas al Ajillo, Marinated Beets with Spice Ricotta & Rosemary Honey

We weren’t even hungry after a very full day of eating. We started with dim sum which included Peking duck and sea bass at Red Star Seafood, which was followed by an intense cupcake tasting and then a friendly stop at Bella Gelateria. But when two passionate food bloggers come together there’s no end to it… until one of them has to call it quits in order to get to hockey practice… yeah and that wasn’t me.

Sherman (thank you for the photos) and I were always curious about Judas Goat and my interest peaked even more when I hosted a $100 give away for The Heather Group Restaurants – see here. Out of their five restaurants in Gastown I had only tried the Long Table Series at The Irish Heather (see here) so I wanted to see how their other restaurants stacked up.

I’ve only driven by Judas Goat on one occasion since it’s hidden away in Blood Alley, so I wasn’t exactly sure what to expect. I was actually quite surprised to discover it was so tiny and only seated a maximum of thirty people. It got full pretty fast so I would highly recommend making reservations especially on weekends, although I’d assume it’s quite busy with locals living in the neighbourhood on weeknights.

The service is quick and casual and so is your stay. They make that clear right on the menu where it says “The Rules: As intended with this style of eating, our seatings are short – you’ve got an hour and a half!” So there are really no surprises although the ambiance seems a bit cozier and inviting than what the menu suggests. I felt like I was at “Western” dim sum with a “dim sum” like order form as a menu which offered a good variety of meats and a handful of seafood items.

The menu is seasonal and it changes frequently, but it’s more or less modern Mediterranean style tapas that are meant to be shared. It’s mainly Spanish and Italian, but there’s a lot of West coast influences as well. Even though I was expecting tapas/small plates, I wasn’t expecting the portions to be as small as they were. At times I found they were quite overpriced for what they were, and in this case I saw more value and satisfaction in Mis Trucos, which is very similar in concept and style.

Overall the food at Judas Goat Taberna was good, but also not as impressive or satisfying as I thought it would be. I saw it as a place for pre dinner drinks or after dinner drinks more so than an actual dinner place, but with the time limit, I’m not sure if I would really come for either.

On the table:

Bacon and Egg – 3/6

• $3/each
• It was a home made baguette, tomato relish, quail’s egg and crispy prosciutto.
• These were good, but literally bite sized so you have to order one per person. I found them pretty pricey for what they were.
• The baguette was crispy and it was quite tangy from what tasted like tomato paste rather than “tomato relish” and I wish the egg wasn’t as cooked as it was.
• It was a nice and crunchy with a crispy salty bite from the prosciutto and then the tang from the tomato, but it wasn’t anything surprising either.

Braised Beef Tongue with Salsa Verde – 3.5/6

• $8
• I shared BEEF tongue with Sherman! Don’t let him convince you otherwise! Thank god my post will likely go up before his.
• I’m kind of torn between this tapa because I was expecting a Mexican or Spanish style salsa verde rather than an Italian one, which is what it was.
• It was a very tangy and sharp Italian salsa verde and it tasted like it was made with soft pickles and vinegar and it really hit your nose even before biting into it.
• It almost tasted like a pickled parsley sauce with some salty anchovy, maybe some smashed capers and perhaps a little mustard. It didn’t have a crunchy texture, but it carried a very bold and sour flavour which killed any natural herb flavours that it was also made with.
• The whole thing was a bit oily, but the tongue was incredibly tender and soft. If you’ve never tried beef tongue it’s incredibly lean, not gamey and very smooth. Since this one was braised it was ultra soft too.
• It was very flavourful and I did like the contrast of crunchy baguette and soft beef, but I just found the tang on the salsa verde a little too strong and I just wanted something to pull it back a bit. I think a garlic aioli or something to that degree would have worked.

**Duck Confit & Foie Gras Terrine – 4/6

• $10
• This is one of their popular tapas and I actually did like it and see its value, although the foie gras was the size of a quarter.
• It came with about 5 crostini and the terrine was actually quite large.
• There was also an onion marmalade with some spiced fleur de sel served along side.

• The duck was nicely cured and quite savoury with a flaky quality that wasn’t dry either.
• There were actually plump raisins in it and some black peppercorn, but it could have used more of both since I wouldn’t have known it was in there until I dissected it.
• I couldn’t taste the sweetness of the raisins or the spice of the black pepper and it was basically savoury throughout.
• The onion marmalade added great texture and crunch and also made the duck confit less heavy and salty.
• They said it was pickled onions but it was much more sweet than it was tangy. It worked really well bringing out the natural sweetness of the duck and creating great balance with the richness and salty cured flavours of the terrine.

**Foie Gras on Toast with Green Apple – 4/6

• $8
• This is another house favourite. As simple as it was, it was damn good and I enjoyed it.
• It wasn’t even made with the described “green apple”, but I still liked it although I could imagine it being even better with the green apple. Green apples just add that extra crunch and tartness.
• Each crostini, or toasted home made baguette, was generously topped off with rich creamy and thick foie gras pate.
• It was ultra smooth with a strong foie gras flavour and the julienne apples just cut through the richness and added a nice sweetness to the savoury pate.
• I love the sweet and savoury contrast and creamy, crunchy and crisp textures and I saw the value in this as well.

Cold Smoke Salmon, Pear Relish – 1.5/6

• $6
• I really wanted to love this, and I really love pear, but it really didn’t work.
• The cold smoke salmon was was too salty and no matter how much pear relish I tried eating with it, the salt was the only thing I could taste. I just think the scallions needed to be mixed into the pear relish as well and it needed another ingredient to help fight the saltiness.
• The pear relish was actually quite sweet and honey like in flavour. It was a grainy unripened Bartlett pear so it carried quite a crunch and texture. It was marinated with a nice vinegar tang, but it didn’t do anything for the salmon.
• It was trying to play with the sweet and salty balance, but it was really unbalanced because the main ingredient (salmon) was just too salty in the first place.
• It kind of brought me back to the House Cured Gravlax dish which suffered a similar problem at Commune Cafe.

Maple Sugar Sablefish – 2/6

• $10
• I love Sablefish, but this one was very underwhelming and overpriced for the size and execution. I’d say it’s meant for two people, but easily finished by one as well.
• I found it a waste to have it sitting on a baguette and it would have done better sitting on a bed of creamy white beans or pureed yams, or something similar to that in starch.
• For some reason the Sablefish was almost pasty without the moist flakiness it usually carries. It’s a near impossible fish to mess up, so I’m not sure what happened to the texture.
• It was seasoned well with salt and pepper and the yellow colour just tasted like olive oil and I actually don’t think any Maple or sugar was used on the actual fish.
• It was served with a side of Maple sugar that you sprinkle on top before eating.
• The maple sugar mimicked the idea of a seared crust and it was actually okay to use liberally because it was mixed with what I think was toasted bread crumbs so it wasn’t too sweet at all. It was finely ground to almost a crispy powder, but it just didn’t make sense to use it on a Sablefish that was sitting on top of a crunchy baguette.

**Gambas Al Ajillo – 3.5/6

• $9
• These were really unique and different from anything I’ve ever tried of this nature.
• It was cold water prawns rolled in citrus aioli with a garlic and shallot crust served room temperature.
• The first one I had I thought the texture was really weird. The second one I had I actually really liked it. The last one I had I found it was good, but the unique qualities had kind of worn off.
• The texture was very unexpected and the crust was semi crispy and almost powdery, and I was surprised it didn’t become pasty.
• At first it tasted like a semi-soggy powdery crust that was replicating a “deep fried” quality, but since the prawns were wet and somewhat cold, it just came off as a bit odd.
• The crust was a bit nutty and wonderfully savoury. I think they deep fry the shallots and garlic and then turn it into a finely grounded powder to roll the prawns into.
• The citrus aioli acted as the binder and it added a bright tang yet it didn’t overpower the sweetness of the prawns or the aromatic salty qualities of the crust.
• These were again slightly overpriced for a room temperature tapa.

**Marinated Beets with Spices Ricotta & Rosemary Honey- 4/6

• $8
• I think I saw about ten of these come out in the hour I was there for. It’s definitely the favouite in the salads section and maybe even just in general.
• The portion was quite generous and there was a good amount of each component to make up the dish.
• The beets were tender and sweet and the sweetness was enhanced by being marinated in aromatic Rosemary infused honey. The Rosemary was quite mild and it added a floral like quality to the beets, but it played more in the background of the dish more so than as the accent of it. It left that je ne sais quois quality if you didn’t know it was in there.
• The spiced Ricotta I’d say was the accent, but it didn’t taste spiced at all. It was actually very light and fluffy and I found it literally and figuratively refreshing from the usual “goat’s cheese & beet” idea.
• I think the mild and slightly sweet ricotta actually played in favour of the beets as well, allowing the beets to really shine.
• It was a very light and summery salad and the natural flavours of the ingredients were really the highlight of the dish.
• I just wanted to top it off with some pine nuts or walnuts, for some crunch, but it was enjoyable as is.

Restaurant: El Barrio Restaurante Latino
Cuisine: Latin American/Mexican/Spanish
Last visited: March 5, 2011
Location: Vancouver, BC (Commercial Drive/Grandview)
Address: 2270 E Hastings St
Price Range: $10-20, $20-30

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 4.5 (based on what I tried)
Service: n/a
Ambiance: 4.5
Overall: 4.5
Additional comments:

• Locally owned
• Latin/Spanish/Mexican cuisine
• Latin owner/chef
• Authentic, and fusion items
• Contemporary style
• Busy/popular to locals
• Home made sauces/spice blends
• Paella needs to be ordered in advance
• Cocktails/wine/beer
• House made desserts
• Moderately priced
• Vegetarian options
• Gluten free options
• Live entertainment
• Tues – Wed 4pm – 10pm
• Thurs -Fri 4pm-11pm
• Saturday 12pm-11pm
• Sunday 12pm – 9pm

**Recommendations: Tostada Carnitas, Chorizo tacos with homemade chipotle sauce and guacamole, and Pollo En Mole. The desserts are pricey, but the Tres Leches Cake and Flourless Chocolate Chili Cake are very good.

From the outside, it doesn’t look impressive. In fact, it almost looks a bit divey, but let me just say this is a hidden gem and local favourite. It’s not even that hidden, but it’s definitely not that known unless you frequent the area or live in the neighbourhood. Give it a chance though and I almost guarantee you’ll come back for seconds sooner then you think.

The inside is a casual modern bar and it’s actually very spacious and it’s quite lively and energetic with live music on certain nights. It’s opened by Chef Luis Montalvo who grew up in El Salvador, but also lived in Mexico. Therefore the food here incorporates a mixture of Spanish, Latin and Mexican flavours, in a very gourmet fusion style kind of way. It’s traditional in offerings and ingredients, but modern in execution.

I keep going back to the idea of authenticity, but to be honest you can only get so authentic without going to the actual country and having the food there. Even so, I’ve had bad Mexican food in Mexico, so it just depends on where you go. I don’t find the food at El Barrio really authentic to any of the cuisines it serves because everything was so unique and stylized. It was in a cateogry of its own, which is what may be determined as “fusion”. However, there is respect to ingredients and techniques and the restaurant is quite unique to the Vancouver culinary scene. I found it more Mexican than I did Latin, although “Latin” is a big enough category on its own that it still varies from country to county. Nonetheless I’ve never been to Latin America, so I’m basing it on whether I thought the food here was good or not for Vancouver standards.

On this occasion I came to tackle the menu with Sherman, whom I thank for the photos as well. We had recently tried Mochika’s Peruvian Cafe, an amazing hole in the wall serving Peruvian food, so we wanted to explore more with the theme. Latin and Mexican restaurants are limited in Vancouver since we don’t have the population. Consequently the cuisine for it isn’t known to be great either. So I put myself up for some foodie research hoping to trump my own assumptions.

I know there are folks that don’t see the value in expensive Mexican food, and I feel the same way about Vietnamese food; however what you’re getting at El Barrio is gourmet and different. Part of this meal was comped, but as a paying customer I could see that a couple dishes are overpriced, and it is pricier for the area. On the other hand you are paying for home made sauces and quality ingredients which manages to come with an unpretentious atmosphere and service.

So was I impressed with El Barrio Restaurante Latino? Let me just say, that I’ve already made reservations to go back for round 2, with the smart decision of pre-ordering the paella that I can’t wait to try! I’ll report back when I do too!

On the table:

Sangria - 3/6

• Glass $6.95 Pitcher $22.95
• For a sangria is was lacking a bit of depth for me. It had some lemons and limes, but I missed the apples and oranges and all the other fun fruits that go into it.
• It was good, not too sweet, but quite standard with a very basic recipe and wine that was dry, but not too dry either.

**Tostada Carnitas – 6/6

• Deep fried corn tortilla layered with creamy beans, pulled pork and curdito $10.95
• This was freaking delicious and my favourite dish of the night. I’d be completely satisfied having 2 orders of these as a main!
• This will be available on their spring menu, however at the moment it’s available in soft taco form.
• It was a crunchy and crispy deep fried tortilla loaded with a generous amount of soft, juicy, smoky, savoury and well marinated pork. It was topped with a crunchy pickled red and green cabbage slaw (curdito) that carried quite the refreshing yet sharp vinegar tang which cut the grease from the pork.
• It was savoury and tangy and slightly sweet and smoky from the layer of creamy beans which also kept the crispy deep fried tortilla from being soggy.
• There was also some pickled jalapeno peppers in the curdito that brought a very mild heat at the end.
• Carnitas is a Mexican style pulled pork and this one was so tender, moist and soaking in its own natural pork juice. Traditionally it’s braised and fried, but this one just seemed braised, but regardless it was all delicious!
• The carnitas meat here is wrapped in a banana leaf and marinated overnight for 10-12 hours in spices and orange juice.
• It was nicely braised and chunky, yet easily shred and well flavoured with smokiness from ground cumin, slight acidity from some tomato sauce and also the orange juice. It had a natural sweetness from perhaps some natural aromatics of carrots, onions and celery, although they were not seen, but I’m guessing.
• The flavours of the spices and aromatics just infused into every crevice of the meat.
• It was very well balanced and naturally saucy alone, but it did come with a side of home made hot sauce. the hot sauce was quite mild, very smoky and it tasted like a tomato based chili sauce with a bit of red pepper flavour in the background.
• Carnitas is my favourite meat for  ataco and this was definitely Follow Me Foodie approved!

**Chorizo Tacos - 5/6

• Choice of beef, chicken, carnitas or home made chorizo, served on corn tortillas with onions and cilantro $9.95
• These were delicious! I’ve never had chorizo in this texture and I usually have it in cured sausage form.
• The chorizo was so finely grounded and almost nutty and the flavour was so bold, earthy, deep and complex. I could tastes smokiness from cumin and paprika and it was a bit sweet from perhaps some carrots used in the aromatics.
• It was extremely well seasoned and marinated, nice and garlicky, saucy, moist, with a nice heat to follow and almost like a Mexican sloppy joe in taco form.
• I loved the brightness of the lime juice and onions which helped to cut through the smokiness.
• Follow Me Foodie Tasty Twist: I’d highly recommend you to order these with their homemade chipotle sauce and guacamole. Sherman discovered the chipotle sauce combo, which was delish and I drummed up the guacamole idea.

Plantains – 3.5/6

• Available on Spring ’11 menu.
• Crisp plantains served with homemade garlic aioli and home made chipotle sauce ($9.95 I think)
• I can’t say I’m a huge fan of plantains, a popular Latin appetizer or side. It’s just a deep fried starchy and fiberous unsweetened banana that’s similar to a potato.
• For what it was, it was great, but for me it’s 3.5/6, because I’m not crazy about them.
• These ones were quite dense, well fried, crispy and crunchy with a naturally drier inside, but they were well prepared.
• What made these plantains delicious and different than all other plantains was the chipotle sauce, which was AMAZING!
• The chipotle sauce was so fresh, creamy and almost chunky. I was eating it by the spoonfuls as is.
• It was sweet in the initial notes from freshly roasted red bell peppers and I think there was some tomato paste and limes which gave it a nice tang. I could really taste the freshness and it had a very flavourful heat to follow and was somewhat very refreshing at the same time. This with the guacamole would be insane.
• The garlic aioli wasn’t anything particularly special although I could taste the slight garlic spice and roasted flavour. It was more tangy and it didn’t taste like a home made aioli even though it was.
• Follow Me Foodie Tasty Twist: I recommend mixing the homemade garlic aioli with the chipotle sauce to give it double the flavour although the chipotle sauce is good enough on it’s own.

Flautas – 3/6

• Three corn tortillas rolled and baked, stuffed with huitlacoche (corn truffle), spinach and corn. Topped with guacamole and served with curtido. $9.95
• These reminded me of taquitos, without the cheese, or even Mexican style spring rolls with a crunchy baked corn tortilla.
• It’s a very traditional Mexican dish, but it didn’t really do anything for me and I found they needed a lot more filling to be able to taste it.
• The corn truffle is a Mexican delicacy and it’s actually the fungus that grows on the ears of corn. In this case it was probably canned since the fresh version is near impossible to get here. It was mixed with sweet corn kernels, but it tasted like an earthy and smoky black bean paste with corn and it was a bit dried out rather than creamy.
• It seemed more deep fried and baked, although not greasy, and I find the filling especially overpowered when I ate it with the guacamole and pickled cabbage slaw salad (curtido).
• The highlight was definitely the guacamole which was surprisingly very refreshing, zesty and almost very cooling. I think there’s sour cream mixed into it. There were no chunks of avocado and most of it was fresh tomato, onions, cilantro and fresh lime juice, but it was still great!
• It was a very bright guacamole, and although creamy, it wasn’t rich. It tasted excellent, but then I’d rather order it separately.
• The flautas were a bit like eating smoky, charcoal flavoured deep fried wonton wrappers with a damn good guacamole.

Pastel Azteca – 3/6

• Layers of tortillas, cheese, spinach, huitlacoche (corn truffle) with salsa verde, salsa roja, and crema fresca $15.25
• This is an authentic Mexican casserole that is usually made with chicken. In this case it was vegetarian and it was a Mexican style vegetarian lasagne or casserole.
• It’s pretty hefty, filling and the portion is quite large and it’s almost like a lasagne pie.
• The 3 components were all great, but they were all starches so I could have used vegetables as one of the sides.
• The side of house made refried black beans are amazing here! They’re ultra creamy and almost like a smoky sweet potato mash and there could have been more than black beans used.
• The poblano pepper rice wasn’t particularly special or flavourful, but it does change on occasion to other types of Spanish or Mexican style rices.
• This is my first time trying Pastel Azteca, so I have nothing to compare it too.

• There was a lot of layers and tons of ingredients, but I found they all got very muddled together and I couldn’t taste each layer of ingredients.
• I found the flavours actually quite one dimensional and the texture was very soft, creamy and almost sponge like throughout and at times a bit soggy.
• The tortillas were soft and then the bottom layer I think was a Cotija cheese that was mild and spongy, like ricotta meets tofu.
• I didn’t get much spinach flavour as I did flavours and textures of sauteed green leaf lettuce and maybe even romaine.
• There was some of that corn truffle again which tastes like black bean paste and corn, but the sweetness of the corn kernels got lost for me.
• It was quite creamy and it’s not that cheesy and I needed more crema fresca (sour cream) for more tang. I wouldn’t have minded a chunkier salsa verde and salsa roja as well, but overall I found it a bit mild in flavours and it was bit like eating a casserole of sauces and condiments.

**Pollo En Mole - 5.5/6

• Local free range chicken breast served with a blend of Mexican chilies chocolate sauce $15.95
• It was half a bone in chicken and I wish it didn’t come precut. I think it needed to rest a bit more before being cut because the meat wasn’t as moist as it could have been.
• The skin had a smoky dry rub and it’s not crispy, but when it’s covered with rich and decadent mole sauce you really barely notice it.
• The mole sauce was intense and it’s made in house with 18-19 ingredients.
• The mole was one of the best mole sauces I’ve come across, and it had to do with complex deep flavours as well as the creamy rich texture it had.
• It was thick and creamy and almost paste like and I could taste the texture of the house roasted chilies in combination with fresh spices such as cumin and cinnamon.
• It was bitter sweet with sweet chocolate flavour in the initial notes and then an earthy, deep and slightly bitter flavour at the end. It was smoky and it tastes like there’s some espresso rub, but there wasn’t.
• The sauce was also nutty and there must have been either/and/or ground sesame seeds, almonds and peanuts to achieve that type of consistency. (I checked and it’s peanut free, but there are also ground pumpkin seeds in it).
• It was smoky, sweet, bitter and very warm with a mild heat and it complemented the smoky and savoury chicken perfectly.
• It was served with a side of sauteed bell peppers, onions and cactus. It was nice and sweet and it was my first time trying cactus, but it tasted like slimy okra in the form of a long strand of bell pepper. It’s crunchy and tastes like a slimy jelly like green bell pepper.

Paella – 3/6

• Seafood: shrimps, mussels, clams and squid $18.95/person
• Meat: Chorizo, chicken and snails $16.95/person
• All of the above, but snails $18.95/person
• 12 hour reservation required and 2 people minimum.
• This is something that requires a pre-order because Chef Luis is extremely particular with the quality control of his specially prepared paella.
• We ordered the all of the above paella and it’s pretty good value with the ingredients and portion, but the flavour wasn’t as impressive for me.
• It was fresh and made with fresh seafood, but it lacked the flavour of an authentic paella. I’m using that “authentic” word very lightly as I’m not expecting it to taste as good as the ones in Spain, but I know it could be better.  For Vancouver standards this one is still quite good.
• It was loaded with seafood, but the prawns were overcooked and a couple mussels seemed a bit watery.
• The chorizo wasn’t a house made cured Spanish chorizo and it was more like a slightly spicy sausage, so that was different from the paellas that I’m used too.
• The chicken were cubes of chicken breast and they were moist, but could have been more seasoned.
• The rice was al dente, moist, separate and not soggy and it had some seafood flavours with a touch of tomato paste. I wish the seafood and chicken stock it was made with was more intense though.
• It would also be nice to get those smoky chorizo flavours and natural juices of the vegetables in there as well.
• I also couldn’t get much saffron flavour although I could see a lot of saffron threads on top. I just couldn’t actually taste its perfume like floral flavour and I felt like the spice was dead or too old.
• The peas were also a bit dry and starchy rather than sweet too, so the quality of those weren’t great.
• I just found the rice a bit one dimensional in flavour and it lacked the spices, herbs, lemon tang, smokiness and depth of a great paella.

Desserts

All desserts are made in house, and for me, Latin or Mexican food requires a little sweet to finish off. Who am I kidding? That’s my criteria for all my meals! Anyways the ones here are all made in house and they’re quite gourmet. However I do find them overpriced considering desserts at fine dining restaurants such as Cioppino’s (see here) and Cin Cin (see here) have their desserts for almost the same price. The desserts were excellent, but even so, it was hard to justify their value even considering the labour and ingredients.

**Tres Leches Cake – 5/6

• Vanilla Torte infused with three types of milk, and served with seasonal fruits $8.95
• It’s a traditional Spanish cake, served room temperature and it’s very light tasting, yet very dense with a tight crumb.
• It’s not a pound cake, and it’s not fluffy, or airy like a sponge cake, but almost loaf like. It’s not buttery either, so it’s not rich and surprisingly not that filling since it’s so moist.
• The cake is completely soaked with a mixture of evaporated and condensed milk so it’s nicely sweetened and very juicy.
• It’s very runny in texture and every bite is like a sweet burst of milky syrup, but it’s not too rich or overly sweet.
• The cake itself is a milk and egg based cake and it just absorbs the two types of milk poured onto it. It’s not really soggy either, but just incredibly moist and busting with liquid in every bite. Together it tastes like a very custard like cake and it’s like a juicy sweet dessert.
• Traditionally it should be topped with a fresh whipped cream, but in this case it was a regular whipped cream sprinkled with cinnamon served on the side.
• The cake was excellent, not too sweet, yet very much a dessert and the piece was large so it’s easily shared.
• For what it is, I still think it’s overpriced because it’s pretty easy to make, but it was still really really good.

**Organic Flourless Chili Chocolate Cake – 4/6

• Almond meal cake made with organic chocolate and mixed chilies $9.95
• This was a very small portion, but it can still be shared since it’s a bit rich, however still not overly sweet.
• The ice cream makes it not as sweet and I love the warm and cold contrast.
• The chocolate cake was incredibly moist and it was a cross between a bittersweet lava cake, without the molten centre, and a light cake like brownie.
• It was very soft and creamy, yet it had an almond like crumb, so it wasn’t as pastey as some flourless cakes can be. It’s not very nutty though.
• It seemed like there was a hint of espresso in the background and the chili was very very faint and it only came after I completely finished the bite. It wasn’t that spicy at all and I could have used more. Eaten with the ice cream I especially couldn’t taste the chili.
• The fresh raspberry coulis was a nice contrast with the rich chocolaty cake and it was a delicious cake, but I still think it’s a bit pricey considering the size. The ingredients are pricier and gourmet, but so are the ones from Thomas Haas and those cakes are almost half the price and double the size – see here.

Restaurant: Mis Trucos – Modern Mediterranean Tapas Bar
Cuisine: Mediterranean/Tapas (tad Portuguese)
Last visited: March 14, 2010
Area: Vancouver, BC (West End/Downtown)
1141 Davie Street
Price Range: $20-30

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 5 – see my updated post here.
Service: 4.5
Ambiance: 3
Overall: 4.5
Additional comments:

• See my updated post – Mis Trucos Review 2/Visit 2
• Specializes in Mediterranean tapas
• Seats 20-30
• Lounge area, bar area, limited dining area
• Only Spanish wines
• Familiar to locals
• Moderately priced (I think quite reasonable)
• Much more worth it to go with 4
• Menu designed for individual/group dining
• Serves tapas for one
• Great for drinks & tapas
• Food made in small batches
• Limited dining area
• Large patio at the back
• Only Spanish wines
• Mis Trucos – Dinner post

Recommendations: Crispy bread gulf prawn, braised octopus, wild venison tartar, lobster risotto

This is the dessert portion of dinner.

Mis Trucos serves individual tapas, share plates and big plates. They have a nice selection of Spanish wines as well as a few desserts. This review focuses on the dessert portion of dinner.

I can’t say I was too intrigued by their dessert menu. It’s a limited selection and they’re all made in house; however I wish they offered desserts with more Mediterranean influence. For example phyllo pastries, churros con chocolade (churros & hot chocolate) or better yet Portuguese tarts! They could get really creative with these too!

The pannacotta was more creative and appealing to me, but in the end I found the molten chocolate cake better. It was something I could find anywhere, but it was still good. The dessert was not the best but nonetheless enjoyable. I think my expectations were set high after dinner, so desserts had to work extra hard to impress me. I’d go back for the tapas before I would the desserts.

For more details and the Mis Trucos dinner post click here.

On the table:

Molten Chocolate Cake with Coffee Ice Cream – 4.5/6

• $8
• This molten chocolate cake was really good, but also your standard molten lava cake. It was half baked and brownie like with baked edges and super soft chewy and moist inside with melted chocolate in the middle.
• The chocolate wasn’t a very dark chocolate and the melted middle tastes like melted chocolate chips
• It’s not as dense as a brownie but it’s not a fluffy or sponge like cake either.
• It reminds me of the half baked Pazookie from The Hub – love the half baked method!

• It was just regular coffee ice cream but they put it on a bed of hazelnuts pieces. I loved that touch! I love the nuttiness with the chocolate and the flavours complemented each other so well.
• This dessert was pretty much exactly what you would expect and although it was very good I wanted a bit more creativity.
• I think it’s a bit expensive as well because the portion isn’t that big. It is quite rich though so the portion is right, but the price is a bit high.

Vanilla Pannacotta, saffron Pear Compote + hazelnut praline – 3.5/6

• $6
• I loved the description of this dessert, but I think it sounded better than it tasted.
• The Pannacotta at Chambar was better for me.

• The pear compote was minced up pears and with the texture of the pannacotta – eaten together it came off as rice pudding. I didn’t like the execution because I found the pears distracting rather than adding flavour and I love pear!
• It wasn’t enough of a compote and I think it would have been better as maybe even a pear coulis.

• The top was a layer of crushed up hazelnut praline that was very crunchy. It was pretty much chards and pieces of caramel brittle with hazelnut halves. They are very generous with the hazelnuts and I love that.

• The pannacotta was made with real vanilla beans and it was creamy, smooth and delicious.
• Overall the dessert wasn’t too sweet except for the hazelnut praline – which also gets stuck in your teeth.

Restaurant: Mis Trucos – Modern Mediterranean Tapas Bar
Cuisine: Mediterranean/Tapas (tad Portuguese)
Last visited: March 14, 2010
Area: Vancouver, BC (West End/Downtown)
1141 Davie Street
Price Range: $20-30

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 5 (Updated post here)
Service: 4.5
Ambiance: 3
Overall: 4.5
Additional comments:

• See updated post: Mis Trucos Review/Visit 2
• Specializes in Mediterranean tapas
• Seats 20-30
• Lounge area, bar area, limited dining area
• Only Spanish wines
• Familiar to locals
• Moderately priced (I think quite reasonable)
• Much more worth it to go with 4
• Menu designed for individual/group dining
• Serves tapas for one
• Great for drinks & tapas
• Food made in small batches
• Limited dining area
• Large patio at the back
• Only Spanish wines

Recommendations:: Crispy bread gulf prawn, braised octopus, wild venison tartar, lobster risotto

Mis Trucos is a little Mediterranean tapas restaurant on Davie Street. It’s tucked away in a vintage looking abandoned house. The location is mysterious and it’s a word of mouth place that’s familiar to locals living in the neighborhood. It reminds me Lupo Restaurant + Vinoteca, in terms of ambiance, but more casual. You feel like you’re going to a friend’s house although depending on where you sit the ambiance is completely different. I suggest sitting at the bar or lounge. The dining room feels cold and echo-y with the Ikea like furniture.

The food is contemporary and has West Coast flavours so everything in unique and crafted carefully in small batches. The flavours are quite simple but the execution and ingredients are creative. The menu is designed in a way where you can dine on your own or with a group and still be able to sample many items. However it’s much more worth it to go with a group of 4 and that’s what I strongly suggest. It’s a strong focus on tapas so you want to make a dent in those.

On this occasion I was joined with Richard of VancouverFoodster. I actually returned a few days later to try the venison tartar which is apparently a must try – matched with their boldest Spanish red wine (nice and spicy). I’m glad I did! I was able to try a couple more items, which I did not ask for, but appreciated and will specify in the review.

Overall it was a great experience both times and I’m looking forward to my next visit at Mis Trucos. I love variety when I dine out so that may be part of the reason to why I enjoyed it so much. It’s the only place I know that serves tapas for one.

On the table:

Gilda (marinated white anchovy, hot pepper + olive) – 2.5/6

• Tapas – $1.90 each or $6 for 4 (complimentary)
• This isn’t for everyone. It’s a bold flavour for such a small hors d’oeuvre.
• It’s very salty and pickled tasting with quite a tang. It’s fishy tasting with a salty anchovy and olive. Very strong flavours that linger.
• I couldn’t taste the hot pepper and it wasn’t spicy though.

**Crispy bread wrapped wild gulf prawn + aioli – 5/6

• Tapas – $2.50 each or $8 for 4
• This was like Ebi Mayo Mediterranean style. I loved these.

• It was like a thin crispy and crunchy Melba toast wrapped around a prawn and baby shrimps. I thought it would be one large prawn but there were baby shrimps and I found the prawn a bit on the smaller side. It didn’t matter because it was delicious. It wasn’t creamy or saucy inside. It was just lightly marinated shrimp with ground fennel seeds.
• At the bottom was a homemade aioli – it tasted like tangy lemon mayo with a little dill and ground fennel seed which brought a very mildly sweet licorice taste. Very thick and creamy and they give you lots for triple dipping!
• The crunchy shrimp, crispy cracker and creamy mayo was a nice alternative to the typical deep fried and battered prawn.

House-made chorizo stuffed squid + tomato fondue – 3/6

• Tapas – $2.90 each or $9 for 4
• This is another one of their signature items.
• 1 order comes with 2 mini squids
• The chorizo was smoky and slightly spicy. It was made with lean meat so it was almost like a ground pork meatball or even meatloaf but drier.

• The squid was good and tender and it was topped with a minty and herby sauce. Nice flavours, milder and less savoury than I expected, and nothing was overpowering.
• I didn’t care for the white beans it was served on though. They weren’t very flavourful besides the basil oil that was drizzled on top of them.

Cocac (catalan flatbread) with chorizo + anchovy – 3/6

• Tapas – $4 each or $12 for 4
• This was good, but also very regular and something I could get at another restaurant.
• It was a very thin and crispy flatbread baked with tomato paste and chorizo topped with a anchovy.
• The chorizo was very minced and it came off as fresh bacon bits – so they’re not crunchy but almost jerky like. I noticed a lot of things are very minced here actually.
• It was savoury, slightly spicy and also a little tangy from the tomato paste with a salty bite of anchovy that wasn’t as predominant in flavour as I thought it would be.

**Braised octopus, potato foam + spicy guanciale – 4/6

• Tapas – $3 each or $9.50 for 4
• I don’t remember it being spicy. Guanciale is unsmoked Italian bacon made from pork cheek. I couldn’t taste or even see much of it but it was sautéed with minced onions or shallots. The flavour was more like barbeque sauce and it came off as cous cous in barbeque sauce.

• The octopus was a small piece of tentacle but it was very good. The texture was unlike any octopus I’ve had before. It was the texture of firm cheese. Like a firm mozzarella stick. It wasn’t chewy at all and I liked it.
• My favourite part to this was the potato foam, which there was a lot of. It was almost like polenta – I’d call it s a potato mousse before I would foam.

Corned duck with horseradish potato salad – 3.5/6

• Tapas – $3.20 each of $10 for 4 (complimentary)
• I wouldn’t be able to tell it was horseradish – it wasn’t spicy at all. It was tangy and tasted like a light sour cream dressing with lemon pepper and other fresh herbs – I think thyme and Italian flat leaf parsley.

• The duck was good, but it also wasn’t the best duck I’ve had. It was salty and tender and the layer of fat wasn’t appetizing but it did keep the meat moist and juicy. I prefer duck skin crispy though. It just had a salty flavour.

**Wild venison tartar, brioche, truffle + quail’s egg – 6/6

• Tapas – $3.70 each or $11 for 4
• It’s not gamey; it’s very tender and the texture of salmon sashimi, but the flavour of beef. It’s not even as meaty tasting as rare steak.
• I could smell the truffle oil and taste it on the tartar.
• The brioche was warm and completely toasted until crispy. It was buttery too.

• It was creamy, crunchy, salty, tangy and aromatic with celery salt, white pepper and rock salt. The spices on top were very strong and aromatic and almost came off as MSG in appearance and flavour. It really brought out the flavours of everything though. A delicious appetizer and house favourite!
• The marinade for the tartar was what I think is the house made aioli (tangy lemon mayo w/ground fennel that’s very mildly sweet). They used it as the dip for the gulf prawn tapas…these 2 were also my favourite tapas.
• 1 is a bit pricey, 4 is worth it. It’s a must try though.

Pine-nut, raisin, spinach + parmesan dip with crostini – 3.5/6

• Share plate – $7
• It was basically spinach and artichoke dip – it was very good, but I could get something very similar at Cactus Club, Milestone’s etc.
• It wasn’t very unique compared to everything else – although it was still good.
• It was creamy, cheese, rich and there were pine nuts (size of rice) chopped throughout. The raisins were also coarsely chopped but it took the 3rd crostini to actually see and taste it. It added a very subtle sweetness and I wouldn’t have guessed they were in there if I wasn’t told.
• The crostini was fresh, crispy and made in house drizzled with olive oil.

• The server actually saw that there was half a spoonful of dip left and brought us another round of crostini! It was complimentary too. Talk about good service!

**White truffle + lobster risotto, herbed crème fraiche – 6/6

• Main – $16
• This is one of the most popular things there and favourite to many. Add me to the list!

• It was very delicious and it does stick out to me.
• It’s very rich and creamy so it’s best to be shared because the whole thing would be heavy.
• It’s one of the richest, creamiest and best risottos I’ve had especially with the additional crème fraiche. It was pretty much eating cream cheese, sour cream, butter and heavy whipping cream altogether. Top it with lobster + mushroom flavour (truffle oil) how can you go wrong?
• I could smell the truffle oil and I tasted it in certain bites. I could have used some fresh portabella mushrooms in there as well to make it over the top.
• There was a decent amount of lobster sautéed in butter and with the truffle oil it was amazing. The tanginess and cheesiness topped it all off and I thoroughly enjoyed every bite.
• This is a dish that shouldn’t be missed.

Last visited: November 10, 09

5300 No 3 Road (In Lansdowne Mall food court)

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6:Tres Excellent!!

Service: 4

Overall: 4

• Family owned and operated
• Authentic
• Specializes in Empanadas
• Homemade pastry/filling
• Very professional
• Baked empanadas
• Limited menu
• Combo Empanda deals
• Best eaten hot and upon order
• Could have better ratio of ingredients
• Solid choice for Lansdowne Mall food court

Every country has their version of an Empanada or stuffed pastry/bread. There’s a Portuguese, Brazilian, Spanish, Mexican, Cuban, and the list goes on, versions of the Empanada. The family that runs Empanada Hut are from South America and their version of the Empanada comes from Chile. They really focus on making the best Empandas because it’s basically the only thing they sell. From the pastry to the stuffing everything is homemade and baked daily. Unlike Mexican Empandas, which are perhaps more available in North America, these aren’t stuffed with potatoes, peas and carrots etc. It was a nice change and for food court standards it’s a great choice.

One of my concerns (this might be a bit picky since it is a food court place) is that the Empanadas do sit under heat lamps throughout the day. Even under heat lamps they still tasted great, and they are definitely best eaten hot. Nothing was burnt, soggy, or dry so in that sense the heat lamp doesn’t bother me. I can only imagine how good they are hot and fresh out of the oven.

On the table:

• **Chicken Empanada 4/6
• Baked homemade pastry stuffed with chicken onions, corn and olives.
• I liked this one the best. It was almost like a Latin-style chicken pot pie.
• It was stuffed quite decently and saucy, but not so saucy that it was dripping or making the pastry soggy. The sauce is a house mix of what tastes like taco seasonings. There was tons of sautee onions which they kind of used as a filler and only a few corn kernels.
• There was also one random black olive in each Empanada. I almost thought it was a mistake. I think they should have chopped up the black olives and dispersed it more evenly throughout the filling. You can tell they stuff the Empanada and tuck a single olive in last minute.
• The pastry is really soft, almost like puff pastry, but it’s not flaky. It’s made with butter, flour and probably shortening. It’s the perfect thickness to hold all the filling without breaking. The edges are a little thick, but it’s because of the folding which is understandable.

• Seafood Empanada 3.5/6
• Baked homemade pastry stuffed with baby clams, baby shrimp, chopped scallop, onions and olives.
• Again it was only one olive… that started to get annoying because I liked eating it with the olive. But since there was only one I only got one bite with olive in it with each Empanada.
• This was good, but not as good as the chicken one. I think it could have been much better, but they used a lot of onions as filler to replace the seafood.
  I’m sure when they make it at home it’s a 100 times better. All the seafood was kind of minced up to the size of the onions so I lost a lot of the texture.
• Spinach and Feta 2.5/6
• This was definitely the most stuffed Empanada out of the 3.
• It was packed with tons and tons of spinach. There was hardly any Feta in it though which was kind of disappointing. I missed that salty creaminess Feta brings to the table. It was actually kind of wet, yet the pastry still wasn’t soggy. If they hadn’t skimped on the Feta this could have been a 4/6. Even better would be if they mixed in some chopped olives!