September 9th, 2009 §
J Dee’s Market Grill is like a cross between a cottage and a sports bar. The wooden benches and counter, the fish tank, and the random street signs hold a certain charm.
They boast the best burgers in town but at$12 a burger, they’d better be good. We settled on chicken fingers, poutine, salad, and a cod sandwich.
The chicken fingers were made from fresh chicken breast, and were tossed in a thin breaded coat with light seasoning. They were piping hot and absolutely delicious. Not oily or soggy in the least.
The poutine was made with what seemed to be beef gravy, on a bed of thick-cut fries. The fries were delicious, but the dish would have been even better if they hadn’t used cheddar cheese strands.
The side salad was your average garden salad, but the homemade sauce, in my case honey dill, was surprisingly good. The Guinness-battered cod was tender but bland, although the tartar sauce was one of the best I’ve had. The burger/sandwich was too large to eat together, so I had to eat each half separately.
For dessert, apple crisp was the featured special. The apple was heavily doused in syrup and cinnamon, with a generous serving of vanilla ice cream on top. Presentation was a bit shabby, but the taste made up for it.
Rocky road mud pie was nothing more than chocolate ice cream cake, with loads of almonds and a very yummy chocolate crust.
Service was attentive, and the food arrived quickly, although that may have been because the place was practically empty at noon.
Rating: 
July 5th, 2009 §
At first glance, Pangaea seems like everything a fine dining restaurant should be. I am greeted by an enthusiastic waiter at the door, who immediately leads to our seats through an expansive dining room, with honey-blonde wood drenched in sunlight.
“The skylights really let the light in,” I comment to my friend as we are seated. The linens are neatly folded in front of us and feel thick to the touch. The tables are set far apart for privacy and easy navigation. So far so good.
A greasy-haired waiter shows up at our table promptly inquiring after our drink choices. We hadn’t had a chance to look at the menu yet, so he leaves and returns with water. When he returns a second time, we still weren’t ready, and he seemed to have decided we were never going to order. It takes much longer for him to return a third time.
My friend and I both made selections from the Summerlicious menu, and I added a pot of tea to my order, surprised that they had a tea menu at all.
The food came reasonably quickly.
We both had the charcuterie to start.
The salamis were forgettable, and the cured vegetables were far too sour. The pork rilettes on toasted ficelle turned out to be something like a meat pâté on a slice of demi-baguette bread. The pork rilettes were good, but considering it was the only eatable item on the plate, that wasn’t saying much.
My entree was the Lake Trout, while my friend opted for the mushroom risotto.
The Lake Trout was a horrendous disappointment. The skin was nice and crisp, but the trout itself was completely lacking in flavour. The green beans and potatoes were boring, the kind you might find at a large banquete dinner. The roasted almonds and shallots were an interesting mix, although far too buttery, which made the aromatic almond and lemon noisette less noticeable.
The mushroom risotto fared better with my friend’s palate, although tomato in risotto was a questionable choice. The risotto was creamy, but far too salty.
For dessert, we both chose the Niagara Angel Food Shortcake. We were hopeful that dessert would satisfy our taste buds – after all, dessert was virtually always agreeable to us.
The apricots in crème Anglaise were quite nice, but the angel food shortcake part was peculiarly foam-like – you can tell from the picture how spongey it was. It was also tough to break apart, I had to use a spoon and a fork together to pull the cake into smaller pieces.
The waiter came back only once to check on us during the meal, and another time, looked over while I had an empty plate in front of me but did not come to clear it.
“So… why did you insist we come to Pangaea?” My friend asked out of curiosity, assuming I had read a rave review somewhere. I admitted I had not, but had made my decision largely because the chef had followed me on Twitter. She rolled her eyes. I deserved it.
I felt a little guilty about making her accompany me to this disappointing experience when I went to the washroom and – to my horror – found myself in a tacky tiled bathroom that looked like it had been built 20 years before the rest of the restaurant. The metal stall doors were rusting, the tiles on the floor were uneven and dirty, and there was barely any water pressure coming from the cold water tap. Classy.
Not only was the service inconsistent, the food disappointing and overpriced (I would never, ever, ever come back for a regular-priced meal), but the washroom is dirty! There was toilet paper on the floor and pee on the seats. For goodness sakes, Moxie’s has nicer washrooms, and there are drunk people there on a weekly basis!
The washroom was the last straw. My friend and I grabbed our purses and vowed, with good reason, never to return.
Rating:
June 9th, 2009 §
Northern Dumpling Kitchen is a small, casual restaurant tucked in-between many of the same in Times Square, Richmond Hill. I’m always on the look-out for northern-style dim sum, so when I read this Chowhound discussion, I immediately went to investigate it for myself.
Parking was hard to find in Times Square, since many Chinese like to go out to eat on the weekends. We arrived around 12:30 and only had to wait 10 minutes to be seated. The other patrons were all families who cared not for their appearances. The place was small and dingy, like the restaurants we used to frequent when the standard for cleanliness in Chinese restaurants was set lower. I was not impressed, but I knew that if the chef could pull off a really good steamed bun, I would be coming back. After all, who am I to judge the patrons and decor of a place that serves good, cheap food?
Service was fast and friendly. Unlike many dim sum locations where waitresses will ignore you for a good 20 minutes, this place was small and the servers kept an eye on everyone. The menu was long and varied, but we stuck to the dim sum selection. Prices were low, which was reasonable given the drab decor.
The first to arrive was a large bowl of fried tofu in fen si soup. The soup was filled with crisp and light fried tofu, clearly made in-house, but could have used more vermicelli.
Next came the tu dou si, potato strands in chili oil, which was lacking in salt and altogether undercooked (they felt wet somehow).
We ordered a rice cake stir-fry with xue cai, soybeans, and lean pork. Rice cakes can be stir-fried with many ingredients, but this is one of my favourite combinations. The rice cakes were surprisingly tender and well-formed, even they were probably made from frozen rice cakes. The pickled xue cai was clearly the store-bought canned kind, because they were far more salty than the rest of the ingredients.
Next to arrive were the steamed dumplings (jiao zi). The fillings were not very savoury and completely forgettable.
Similarly, the xiao long bao tasted like wontons instead of proper soup-filled dumplings. I think it was because the filling was made with too many scallions and even some sesame oil (completely inappropriate). Traditional xiao long bao have a savoury pork filling.
The only slightly redeeming dish was a plate of spring onion pancakes with sliced smoked pork and Hoi Sin sauce. The spring onion pancakes did not have enough green onions, although they were cooked to a perfect crisp. The sliced smoked pork was delightfully smokey and paired well with Hoi Sin sauce.
While Northern Dumpling Kitchen seems to have gotten the right idea with its no frills service and northern-style menu, the chefs need to stop cutting corners and put more effort into the dishes. Xiao long bao that comes out tasting like wontons, stir fried rice cake with store-bought canned xue cai, and undercooked tu dou si is simply not acceptable to serve to a Chinese clientele. Perhaps some customers can overlook the laziness of the chefs at these prices, but I would rather drive another 20 minutes and pay the extra $5 per person at Ding Tai Fung.
Rating: