Teatro

 I'm going to re review this place at another time, but for this particular instance I was quite let down. I think I should have gone to Centini instead

I chose this restaurant for my birthday, so I was expecting a more lively restaurant. Yes it was lively, however, we are confined to a table in the corner right next to the door.  The restaurant is amazingly beautiful.  When you peek at the main area there are half booths with warm lighting. We were sitting at a table for 8 in dim lighting.  I recommend anyone who dines here to specify what area they would like to sit in when making reservations.  

The next issue was the service. Our server was nice, but not really there at the right time.  I ordered distilled water, only for me not for the whole table, yet they served the whole table.  After I ordered the water, the server fled before anyone else could make their drink orders.  The refills on other drinks were based on request instead of being offered.  When I asked for the menu when only 3/4 of the table was seated, I was told 'well we usually don't give the menu until the entire party is seated', well, I know people will be late, and I know people take time to decide, plus it was 8pm, at least we could order some appetizers to start.
The last bit was ever so minor but still, just mixing up the credit card receipts at the table.  I'd like to think that these kinds of errors don't happen in fine dining establishments.  And usually your cutlery comes before your food not after. 

That's about it for downers. Let's talk about the positive. 

Quality of food, very very good.  They ran out of the seafood cannelloni, so I will have to try that next time.  Instead I went with Gnocchi with braised short ribs. (Butternut squash gnocchi, braised beef short rib, crimini mushrooms, parsley puree, bacon foam, caramelized cippolini onion, focaccia) The portion of short ribs were very large, and the gnocchi was pretty average. Short ribs were very tender and accompanied well with the bacon foam.  

Lasagne driview farm lamb bolognese, basil pesto

Grilled Berkshire pork chop, sticky rice, cilantro pesto ravioli, red beet- curry jus

Calamari Fritto with tzatziki

Grilled B.C. Octopus tomato-fennel concasse, coppa ham, chick pea foam.

For dessert I had the tasting of creme brulee which included: orange, chocolate and vanilla.  Excellent, creamy, not too heavy. My favourite was the orange.  

Tasting of Chocolate: chocolate gelato, chocolate mousse, warm chocolate cake

Overall it wasn't a bad dining experience but a bit disappointing this time.  I have hopes for a better impression the next time I go. 

Almond Cheesecake- Dorie Greenspan recipe

Almond Cheesecake recipe

Here are my alterations:

• For the crust:
• 1 cup Oreo cookie crumbs
• 3/4 cup graham cracker crumbs
• 3 tablespoons sugar
• Pinch of salt
• 1/2 stick (4 tablespoons) unsalted butter, melted
• For the cheesecake:
• (Three 8-ounce boxes) cream cheese, at room temperature
• 1 1/3 cups sugar
• 1/2 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 teaspoons almond extract
• 1/2 cup ground almonds
• 4 large eggs, at room temperature
• 1 1/3 cups sour cream
• A handful of sliced almonds to garnish
• Amaretto honey agave nectar to garnish 

To make the crust:

• 1. Butter a 9-inch springform pan—choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter leftover)
  2. Combine graham cracker crumbs, oreo crumbs, salt and melted butter. Press into pan.
  3. Center a rack in the oven, preheat the oven to 350°F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.
  4. Reduce the oven temperature to 325°F.
  5. To make the cheesecake:
  6. Fill large roasting pan with water half way up the pan. Place pan on lowest rack in the oven.
  7. With a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and lives up to the creamy part of its name, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla and almond extract. Add the eggs one by one, beating for a full minute after each addition—you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and ground almonds.
  8. Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the brim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) 
  9.  After 45 min, cover cake with loose tinfoil tent.
     After 1 hour, carefully pull the setup out of the oven. Let the cheesecake come to room temperature on a cooling rack.
  10. When the cake is cool, cover the top lightly and chill the cake for at least 4 hours, although overnight would be better.

Peanut butter Blondies

Recipe from Smitten Kitchen. I lacked the cream so my recipe does not have the top chocolate layer.

Alloy

What a beautiful restaurant. Elegant modern decor with a great fusion menu.  Most restaurants have 'modern' decor, but it's more cold decorated with dark colours.  Alloy is much different, it's very white and elegant.  Cherry blossom's surrounding circular white booths. Amazing.  We were only there for lunch, but what an amazing (also bizarre*) lunch. 

My friend had the bison chili relleno-ground bison & ricotta stuffed pepper with smoked paprika tomato cream.  You can really smell the smokiness. 

I had the chef's special, today was Mahi mahi with roast potatoes. I think the mahi mahi had a yam type sauce. I can't remember the type but it was very delicious.  The roast potatoes had carrot-slaw like mixture topped with two small pieces of bacon.  Overall a fantastic main course. 

For dessert we both ordered the crème brûlée that came in a different kind of ramekin.  One side the crème brûlée, one side the salted caramel fresh berry sabayon.  Another amazing dessert. The caramel went very well with the already delicious crème brûlée. 

*Let's talk about my bizarre comment.  I checked my coat in, was given a number. Sounds pretty normal right? When I went to retrieve my coat, they gave me someone else coat. Granted it looked similar to my coat. Long, black with buttons. I didn't notice it wasn't mine until I put it on.  I had a look in the coat check room, but guess what? My coat is gone. Which means, someone out there is wearing my coat! (And still doesn't realize it). I don't know how a mix up occurs when you get a number with your coat.  I should be upset, but instead I find it really really odd.  The owner was very kind and apologetic and is going to get me a gift card to get a new coat.  Thank goodness I didn't leave anything important in those pockets.   

Hidden beside the train tracks on 42nd Ave, close to Holiday Inn.

Citrus honey kissed sugar cookies

Last time I used cream of tartar it was in a snickerdoodle recipe, so when I saw this recipe I thought what a perfect way to incorporate a rarely used ingredient with 2 of my favourite flavourings: Citrus and honey.  Not overly sweet and has a chewy texture.

Here is my alteration, for the original recipe click here. 

Ingredients

* 1 3/4 cups all-purpose flour

* 1/2 teaspoon baking soda

* 1/2 teaspoon cream of tartar

* 1/4 teaspoon salt

* 1 cup granulated sugar

* 4 tablespoons unsalted butter, softened

* 1 large egg

* 1 tablespoon honey

* 2 tablespoon finely grated lemon zest

* 1 teaspoon almond extract

Preparation

1. Whisk flour, baking soda, cream of tartar and salt in a small bowl.

2. Beat sugar and butter in a mixing bowl with an electric mixer on medium-high speed until light and fluffy. Add egg, honey, lemon zest, almond extract, and beat until blended. Gradually add the flour mixture, beating on low speed just until combined. Cover and refrigerate the dough for 30 minutes or overnight.

3. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper or nonstick baking mats.

4. Roll the dough into 36 balls (about 2 level teaspoons each) with your hands. Place 2 inches apart on the prepared baking sheets.

5. Bake, one batch at a time, until puffed and beginning to crack, 6 to 8 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.