Pies were a “food trend” from a couple years ago, so I wasn’t surprised and they’re still going strong in San Francisco. New places have moved on from the pies though, and I had to try the “old news” bakeries and the new ones to get a better idea of what The Mission bakery and dessert scene had to offer.
For the banana shake, it’s essential that the bananas are frozen because they give the shake a thick and creamy texture while still keeping it healthy and light. The hazelnut & chocolate puree plus a bit of cinnamon and vanilla rounds the flavours out and complements the bananas nicely.
There are many excellent restaurants that go unnoticed or fly under the radar. Here are a few of my favourite mom-and-pop restaurants that have been around for years. They are rarely talked about and rely on word of mouth, but are key contributors to Vancouver’s diverse food scene.
It’s protein heavy or “meat-centric” and prides itself on sustainable and local whole-animal cookery. I definitely appreciate it for pushing boundaries in Vancouver’s culinary scene and they do it right by promoting sustainable meats and seafood. It has a casual and cool vibe that matches the food.
It only opened in 2011, but it has quickly risen to the top as “Vancouver’s Best Restaurant”. The pressure to be #1. It’s tough enough to get that spot and even harder to stay there. Everyone wants to be #1, so whoever gets it gets all the glory, but also all the scrutiny.
The area consists of long time businesses and the market is full of iconic institutions selling meats, cheese, seafood, spices and produce. It would be a shame to visit Toronto and miss out on this since the city prides itself on diversity. Here is my self guided foodie tour of Kensington Market.
So why was I eating gelato in the winter? Well because I love it that much, and because there was a special flavour unique to this neighbourhood cafe. I had recommendations to try Boreal Gelato, but specifically for their Boreal Balsam gelato, which is unique to Canada and the shop.