I’m not sure if its the humidity, or if I transposed the recipe wrong, but these cookies aren’t behaving.
I wish I had more time to screw around with them, but they’ll have to do.
It was pretty remarkable, it’s a very small space, minimalist, casual. The service might be a little too relaxed for some people, but I didn’t mind. Great wine list, and the food was top notch.
we started with the chicken liver mousse on toast, it had a little dollop of balsamic onion jam on it which really made the dish.
we also ordered beef tendon chips with pho aioli. the chips were like chicharrones/pork rinds, dusted with salt and paprika, the aioli was flavored with charred green onion and pho spices.
next we had rabbit & shrimp spring rolls which were very tasty, but nothing really out of the ordinary.
next course was veal tongue with pastrami spices, served with a horseradish creme fraiche, roe, and croutons, and ‘fried pig head’ which was a torchon of pig head meat, topped with a soy egg that was the consistency of foie, nori paste, and sushi rice -it was incredible, but so rich I couldn’t eat it all.
we finished off with oxtail poutine, completely straightforward poutine with the most amazing oxtail gravy.
I was really happy with the food, I’d definitely go back.
here’s the recipe, because no one asked for it:
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