ME.N.U Food Truck

With the instant visual gratification of Instagram and Yelp, why blog anymore? For us it’s a method of combating poor memory, for moments worth greater depth than just a couple of images. A recent event worth remembering was organized by Feed My Phone and Markham Food.

Chiang Mai Trail Mix by The Basil Box
Chiang Mai Trail Mix was provided by The Basil Box, a Southeast Asian inspired “build your own meal” stand that opened in the Square One food court this summer. The vegan, gluten-free, dairy-free trail mix consisting of lemon pumpkin seeds, lime peanuts, coconut, ginger, and papaya was a nice balance of sweet and savoury.

Me.N.U – an Asian fusion street food truck launched in 2014 – provided the mains. Fried items were customized with fun toppings and sauces, a perfect combination for serving via food truck and grabbing attention on social media.

ME.N.U's Pork Rib, Mozzarella and Edamame Rice Ball
ME.N.U’s Pork Rib, Mozzarella and Edamame Rice Ball
First were deep fried rice balls filled with braised pork ribs, smoked mozzarella and edamame served on a bed of shredded cabbage. The DIY bar allowed for as many or few sauces (Korean barbecue, hoisin sriracha, sweet chili, garlic mayo & sriracha mayo) and toppings (pineapple relish, fried onions, nori, green onions & black sesame) to be added as desired.

Kimichi Pulled Pork Poutine
ME.N.U’s Kimchi Pulled Pork Poutine
Next was a kimchi pulled pork poutine with cilantro mayo and green onions. The poutine was well balanced and we appreciated the extra crispy fries that withstood the generous toppings.

Nutella Green Tea Crème Brûlée
Donburi mascot Donnie ready to devour ME.N.U’s Nutella Green Tea Crème Brûlée
Lastly, a Nutella green tea crème brûlée was served for dessert. The sugar crust cracked satisfyingly, and the green tea custard was thick enough to eat with a fork. While green tea and Nutella are both flavours we enjoy, the pool of Nutella underneath the custard layer seemed as though both were disparate elements rather than a whole, and the sum result was not particularly greater than its parts.

Love Gelato’s flavours at their Main Street Markham shop
Unfortunately at this point we had to leave the festivities, missing out on Love Gelato’s offerings as well as a very generous raffle from vendors in Markham!

Sunday Afternoon, October 4, 2015.
ME.N.U Food Truck
Me.n.u Food Truck Menu, Reviews, Photos, Location and Info - Zomato
The Basil Box
Square One, Mississauga
Basil Box Menu, Reviews, Photos, Location and Info - Zomato
Love Gelato
75 Main St N, Markham
Love Gelato Menu, Reviews, Photos, Location and Info - Zomato

Posted in Chinese, Dessert, Festival, Gelato, Korean, Markham, Meat, Richmond Hill, Street, Toronto | Tagged , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

Hakata Shoryuken Ramen

When Q and I heard of a new ramen joint opening up in North York, whose name referenced a favourite childhood video game, we knew we had to give them a try. Hakata Shoryuken Ramen is located near Yonge and Sheppard, close to the newly-opened Kinton location, which we passed by on our way there. Upon arriving, we noticed their abundant Halloween decorations, which Q very much appreciated, as well as their dedication to their Street Fighter theme, with large ink wash portraits of Akuma, Ryu, and Chun-Li decorating the walls.

Hakata Shoryuken Ramen
Hakata Tonkotsu Ramen & an Egg 11.30
We both decided to try the Hakata tonkotsu ramen, with an added egg. True to its name, the ramen arrived in a rich tonkotsu broth, with thin chewy noodles that retained their texture even at the bottom of the bowl, and two slices of absolutely melt-in-your-mouth chashu.  The aforementioned egg was well-seasoned, with the marinade suffused through the whites, and the yolk still deliciously gooey – definitely worth the addition!

Hakata Shoryuken Ramen
Thin, chewy noodles
Overall, we thoroughly enjoyed the ramen and all of its accompaniments, especially the chashu, which we agreed was our favourite in the city both in terms of flavour and texture. With its name and decor appealing to video game lovers, delicious ramen, and lack of down-the-block line-ups (unlike the neighbouring Kinton), we will definitely be returning to Hakata Shoryuken Ramen.

Hakata Shoryuken Ramen
Chashu Lover Ramen 13
Note by Q: I returned to Shoryuken for the Chashu Lover ramen, which highlights their amazing chashu and is highly recommended. They also were offering a special of a seafood donburi combo that was very tempting. Also of note was their optimistic tipping guide at the bottom of their receipts, completing the experience with one last reference to Dragon Ball Z.

Hakata Shoryuken Ramen
Tipping Guide: It’s Over 9000!

Originally visited Sunday Evening, November 2, 2014. Revisited December 4, 2014.
Hakata Shoryuken Ramen
5321 Yonge St, Toronto
Hakata Ramen Sho Ryu Ken on Urbanspoon

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TO Food Fest 2014

TO Food Fest (TOFF) in its inaugural year was full of hope and potential.  Its second event last year had a rougher and more confusing start for both media pass holders as well as the vendors, most of whom seemed to have no idea that the media would be arriving earlier to have a chance to chat with them before the lines began. The highlight of TOFF 2013 for us was Kanga’s meat pies, who have since successfully opened a physical store just west of Queen and University.

Island Oysters’ very nautical themed booth
Moving on to this year, it was good to see some familiar faces, such as Gala’s Hot Sauce, Buster’s Sea Cove food truck, Marathon Donuts & Coffee and José Arato’s Pimentón, but we were excited to see all the new offerings. Most of the stands were catering and pop ups only, with some farmer’s markets, TUM, Annex and Junction Flea regulars. One of the stands new to us this year was Island Oysters.

Island Oysters’ Oyster Set 6
Island Oysters’ wonderfully nautical themed booth caught our eyes, and we were particularly interested in the clams, which are not as commonly offered as oysters. Regularly found at Sorauren, Dufferin Grove, and Trinity Bellwoods farmers’ markets, Island Oysters were offering an oyster set with a representative from each coast in addition to the sweet, chewy PEI little neck clams. P’s favourite was the Kusshi, a popular West Coast oyster with a creamy, sweet flavour.

Sisig Fries from Kanto by Tita Flips 5
Having had consistently good food from Tita Flips at TUM, TOFF, and their Kanto shop at Scadding Court’s Market 707, we were eager for more. We decided to pass on their pancit palabok this time, and opted for the calamansi iced tea and sisig fries instead. The iced tea was sweet and refreshing, and we particularly liked that they avoided adding ice into the dispenser to prevent dilution, with the ice being added to the cups as the drink was ordered. The sisig fries came with super crispy fries topped with a balanced amount of aioli (as opposed to the accidental mayo-explosion last time), sriracha, and lechon. The fries were delicious as always, but we found this year’s serving to contain a lot less offal than in past years.

Grilled Mini Eggs: Corn and cheese grilled quail eggs 3.5 each
Kwek Kwek are one of my favourite foods ever, but since fried quail eggs are harder to find in Toronto, the next best thing are grilled quail eggs. We opted to top ours with corn and cheese, in addition to the okonomiyaki sauce and kewpie mayo the eggs come with. We both preferred the cheese topping most, and P was happy to add to her double digit tally of grilled quail eggs consumed this summer (over various food festivals).

Aracataca’s Porky Arepa 5
Aracataca offered arepas, a Colombian street food based on a crumbly flatbread made of white maize. Although the Bangkok (beef) and Le Hipster (Vegetarian) options sounded interesting, we chose to go with the Porky (bacon, roasted tomato and brussel sprouts) arepa. The shape of the brussel sprouts, tomatoes, and bacon made the arepa tricky to eat without a fork (one of my brussel sprouts ran away). When I was able to get a bite of each component together I enjoyed the combination of flavours, but wished the bacon could have been slightly saltier to balance out the sweetness of the tomatoes.

Vegiterra’s Sweet Potato Gnocchi 5
Vegiterra brought their worldly vegan flavours, offering empanadas, gnocchi, burgers, salad and drinks. We tried their crispy sweet potato gnocchi, which came with a refreshing cilantro sauce, and a creamy garlic aioli. The flavourful sauces paired very well with the gnocchi, which managed to retain their crispiness despite being prefried, but we found them to be a little tough in the centre.

Little Tomato Catering’s Homemade Peaches & Cream Soda 3
Little Tomato Catering brought some delicious looking porchetta and mushroom sandwiches, along with a caramel bread pudding. However, we were not in the mood for sandwiches that day, and instead decided to try all three of their old fashioned sodas (FOR SCIENCE). Made with homemade syrups and sparkling water, the flavours available were ginger, peaches & cream, and pina colada. The ginger had a nice spiciness and proved most popular with the predominately Asian crowd. The pina colada was the most refreshing, with a strong pineapple flavour, and thankfully did not taste anything like malibu/sun screen. P’s favourite was the peaches and cream, which had a smooth sweet flavour, and definitely captured the essence of fresh Ontario peaches. All the soda syrups were sweetened with real vanilla beans, leaving delicious black flecks in the soda. If Little Tomato Catering were selling their syrups, I would definitely have brought all of them home.

Gushi’s Karaage Skewer 5
Gushi is another vendor from Market 707 at Scadding Court. At TOFF they offered their fried chicken skewers with spicy mayo, sweet chili, or nanban (Japanese vinegar) sauces. As always, Gushi delivered a delicious crunchy, juicy, chicken skewer that could not be improved upon.

Pimentón’s Paella 7 and Grub’s HK Milk Tea Freezie 2
Although we were pretty full at this point, we couldn’t leave without trying Pimentón’s chicken paella. A generous portion of rice cooked with peppers, onions, green beans, tomatoes and saffron in lobster stock was topped with a chicken drumstick. The rice was very flavourful and with a good bite. The colourful paella also attracted a lot of attention, with many people asking me where I bought it from.

The other item we could not leave without was Grub’s milk tea freezie which P had raved about, having tried it at the night market. Grub also had other interesting food concepts with attention-catching names, such as their bow chicka wow wow slider and “don’t be a hater” tater tots. Our freezie had a leak in the bottom which could’ve caused quite a mess, but the Grub staff kindly let us exchange for a defect-free one without any fuss.

TO Food Fest 2014
Marathon Donuts & Coffee’s award winning HK Milk Tea
Although that ends the food we tried this year, there were plenty of other booths we didn’t have stomach space for that were worth noting. In the lovely air-conditioned indoors, Soul2Go had a selection of empanadas and drinks. Mon K brought some of their very pretty pastries. The New York Times and TEDx were the odd booths out, offering knowledge rather than edibles. Caterers Toben Food by Design had sandwiches. Shaved ice, a night market staple, was also present, available in either mango or honeydew flavour. Moo Milk Bar were creating tempting ice cream sandwiches. Lamesa’s Summerlicious menu was excellent, but nothing from the TOFF menu really jumped out at us – apart from their awesome soundtrack! Me.N.U. food truck specialized in fried rice balls, using Korean short grain rice (as opposed to arborio) for stickiness. Baos & Buns by Wonderpho, unsurprisingly offered baos, buns, and Vietnamese iced coffee. Another night market staple was Ice Volcano, who offer frozen mini marshmallows as a specialty from time to time (but sadly not today), in addition to freshly churned ice creams on the spot with the use of liquid nitrogen.

TO Food Fest 2014
Mamak Satay’s Malaysian Offerings
Not to be outdone, outdoors in the sweltering heat was Mamak Satay, from which P tried their Filipino-style thick cut bacon on a stick at Night It Up this year. Unfortunately (for P), only pork, chicken and beef skewers were among their offerings at TOFF. Also outside were Liko’s Hawaiian BBQ, The Saucy Pierogi, Blue Donkey (Greek food truck), Dutch Frites, Hong Kong style stinky tofu & BBQ squid, Lemonade, Hakka bao sandwich bar, Babi & Co (Indonesian), Hot Bunzz, Stuffed Wings (yes, stuffed chicken wings), Asian Sliders, Meat ventures, Okonomiyaki (, Bricks & Mortar, and Koribbean Dumplings. On the sweet front were Sweet Pop, who offered gourmet dessert popcorn, and Penny Lou Lou with their sweet takes on bubble waffles, a popular HK street snack.

Sunday Afternoon, August 10, 2014
TO Food Fest
Chinese Cultural Centre of Greater Toronto, Scarborough

Posted in Bakery, BBQ, Chinese, Dessert, Drinks, Festival, Filipino, Japanese, Meat, Sandwich, Scarborough, Seafood, Street, Toronto, Vegetarian | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

NETO HQ: Strawberry Pavlova

Sometimes at NETO HQ we do more than just eat goodies from restaurants. Sometimes we even make things completely from scratch! On this occasion, Q had churned up some stracciatella ice cream resulting in six leftover egg whites. Unsure of how to use up the whites, we turned to our google-fu, sourcing the perfect recipe. This leads to what is affectionately known to us as, “MIDNIGHT DIABEETUS YEEEAAHH!”

Strawberry Pavlova
Witness our pavlova in all it’s glory!
What do you do if you’ve got a bunch of leftover egg whites sitting in your fridge that you really want to use up before they go to waste? If you’re us, you make pavlova! ….at midnight. For the first time ever. I regret nothing (may be lying).

The Making Of:
Strawberry Pavlova
P: Is this stiff enough yet?!
The first step is to beat egg whites until thick and glossy. Use an electric beater for this step unless you are looking for an incredibly intense one-arm workout to go along with your dessert. Add sugar, corn starch, and vinegar along the way.

Strawberry Pavlova
Try not to worry about the prevailing vinegar smell at this point
Scoop whipped egg whites onto a baking sheet. We lined ours with parchment paper since there were no functional non-stick baking sheets left. Feel free to make as many swirly or spiky patterns as your heart desires.

Strawberry Pavlova
Ta-da! Fresh out of the oven.
After an hour in the oven, our meringue took on a light orange hue. Despite our incessant worrying that it might burn or deflate, it came out of the oven just fine.

Strawberry Pavlova
Homemade strawberry sauce
We made a simple strawberry sauce to top our pavlova with. I couldn’t resist adding some fresh leaves off Q’s mint plant into the mixture.

Strawberry Pavlova
Completed pavlova with mint garnish
Traditional pavlova is topped with whipped cream as well as fruit, but we skipped the cream and stuck to a simple combination of stewed and fresh fruit, with some mint for a bit of freshness. Although our midnight baking adventure could definitely have used better timing (aka not giving us diabeetus right before bed), the pavlova was a definite success, with a crisp outer shell and soft marshmallowy centre.

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While Toronto has a truly multicultural selection of cuisines to choose from, certain cuisines definitely tend to dominate. As a result, it’s extra exciting discovering delicious non-trendy food. We were eager to try Aragvi, which specializes in food from Georgia (the country, not the state – those expecting peach pie will be sorely disappointed). Not knowing anything about Georgian cuisine, we were pleasantly surprised at how familiar and tasty the dishes were.

Adjarian Khachapuri 10
What drew us to Aragvi in the first place were their variations of bread – the khachapuri.  The boat-shaped Adjarian khachapuri was our unanimous favourite, filled with molten cheese, butter, and topped with a runny egg.  We loved this chewy bread so much we got a second order, and even recreated it at home!

Kubdari Khachapuri 10
The other khachapuri we tried was the Kubdari, which had a more pastry-like consistency. It was stuffed with chicken and onions, similar to a flat meat pie. While tasty, it was not quite as unique as the Adjarian.

Satsivi 12
From the cold appetizer section, we ordered the satsivi, a creamy chicken dish that was surprisingly dairy-free. The deliciously rich sauce was made from pureed walnuts, and went very well with the bread. As a proponent of “easy meat”, I really appreciated that the large tender pieces of chicken had no tendons or skin included, and was not dry or stringy.

Kyufta-Bozbash 7.5
As I love soup, I was excited to try the Azerbaijan lamb meatball soup with chickpeas, rice, and potatoes. We found this milder soup bland compared to the other more strongly flavoured dishes and was pretty forgettable overall.

Kharcho 7
The second soup we tried was the Kharcho, a tomato-based veal soup with garlic and rice. This soup was not bland at all, being almost overwhelmingly sour from the tomatoes.

Khinkali 7.5
Next up, we tried the Khinkali, the Georgian dumpling. We were a little skeptical upon seeing them, as they looked like heavier versions of the delicate soup dumplings we are used to. Fortunately, appearances were deceiving, and the light skin wrapped around well-seasoned meat made these enjoyable bites. Apparently, the tops of these dumplings are not meant to be eaten, but we devoured them too quickly to realize.

Chakhokbili 12
Moving onto the entrees, we ordered the Chakhokhbili, a tomato-based chicken stew. Unlike the Kharcho, our other tomato-based dish of the night, it was not sour at all, with the tomatoes only providing a pleasant tang. We enjoyed this dish so much, every last bit of the garlicky sauce was mopped up.

Kupati 12
Most of their grilled entree options were kabobs, but we wanted to try dishes that were more unique to Georgian cuisine, and decided on the Kupati, helped along by our love of sausages. The pork-and-lamb sausages were grilled to perfection, with a pleasantly springy texture, and well-seasoned. We thoroughly enjoyed the sausages, as well as the crispy potatoes served alongside with spiced ketchup. The side salad, composed of chopped cucumbers, tomatoes, and red onions, was a refreshing accompaniment to the heavier sausages and potatoes.

Tarhun 3.75
Continuing our theme of trying unfamiliar items, we hastily Googled the beverages we did not recognize. The Borjomi and Nabeghlavi turned out to be bottled mineral waters, so we ordered the Tarhun. As tarkhuna is tarragon in Georgian, Tarhun is unsurprisingly tarragon flavoured. The fizzy drink was very very green, but had a mild, pleasant flavour.

Aragvi’s tiny purple themed dining room is quite fancy, and feels like a compressed banquet hall – contrasting from its harsh suburban strip mall exterior. The pleasant staff and interesting foods are worth trying, but remember to make a reservation!

Last visited Saturday Evening, January 18, 2014.
Aragvi Georgian Restaurant
832 Sheppard Ave W, Toronto

Aragvi Restaurant on Urbanspoon

Posted in Georgian, Meat, North York, Toronto | Tagged , , , , , , , , , , , , , , , , , | 3 Comments

La Bamboche

Last year for Macaron Day TO, I trekked across half the city in an effort to sample macarons from different bakeries. Because I had to wait until school ended for the day to go, most places had run out of macarons (both free and otherwise) entirely. I did manage to snag some fantastic macarons from La Bamboche, and their friendly customer service had me determined to return. So, when Macaron Day rolled around again this year, I set off once more and bought a selection from La Bamboche back to NETO HQ to sample. Unfortunately some of my favourite flavours, such as hazelnut praline, and pistachio, were sold out by the time I got to the shop. Regardless, here are our Macaron Day 2014 findings!

La Bamboche Nori Wasabi Macaron
Their sampler this year was a seaweed macaron with a wasabi white chocolate ganache. While it was an interesting and well-balanced flavour combination, I think I would still prefer having wasabi with sushi only. For other brave souls interested in trying out this flavour combination, Kekou Gelato in Baldwin Village occasionally serves up a wasabi-dark chocolate gelato.

La Bamboche Caramel Sea Salt Macaron
As seen here, La Bamboche is quite generous with their butter-cream filling. Bits of toffee added texture to the otherwise smooth filling, while the mild sea salt balanced out the sweetness of the caramel. I really enjoyed this macaron, especially as their caramel was not overly sweet.

La Bamboche Espresso Macaron
This was our favourite of the bunch, and perfect for coffee lovers with its strong, smooth, espresso flavour. Q appreciated it even more, as she usually passes out very quickly after having any caffeine, but miraculously stayed awake this time!

La Bamboche
Yuzu Macaron
After I took my first bite, Q laughed at the face I made until she tried a bite herself – the yuzu flavour was unexpectedly prominent. This macaron is definitely more suited for those who prefer extremely strong, sour citrus flavours.

La Bamboche Raspberry Rose Macaron
The rose flavoured shell on its own was only mildly fragrant, but when combined with the generous amount of chocolate raspberry rose filling, Q and I agreed that it felt like a perfume bomb had exploded in our mouths, leaving a taste reminiscent of chocolaty soap.

La Bamboche Hazelnut Yuzu Macaron & Chocolate Macaron
We both enjoyed the chocolate macaron, the filling rich without being overly sweet, but Q felt that it couldn’t quite compare to SOMA’s chocolate creations. Although I enjoyed the hazelnut yuzu macaron, (Q did not enjoy the addition of yuzu marmalade inside), I would definitely pick their hazelnut praline from last year’s collection over this.

Overall, La Bamboche has some excellent macarons and interesting flavours. We’ll be back to try out more of their creations!

Last Visited Thursday Afternoon, March 20, 2014.
La Bamboche
1712 Avenue Rd, Toronto

La Bamboche on Urbanspoon

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Café Boulud

Although a bit wary of celebrity chef outposts, we went to Cafe Boulud on a wintry Tuesday evening to celebrate R’s birthday. As it coincided with Winterlicious, diners were drawn out of hibernation and a crowd soon formed in the waiting area. We were finally seated forty five minutes past our reservation time.

Cafe Boulud
Shrimp and Roe Amuse Bouche
Our meal began with a complementary bread basket and pat of butter. While breaking into the slices of sourdough, rye, and salt topped brioche, an amuse bouche was presented to us. We enjoyed the simple dish of shrimp crackers topped with a horseradish crème fraîche and crowned with roe, and were amused at its similarity in taste and texture to shrimp chips.

Cafe Boulud
Venison Pâté
For appetizers, we opted to try items from both the Winterlicious and regular menu. We started with the venison pâté, a slice of venison terrine accompanied by tiny cubes of gin jelly, daikon, and pickled juniper berries. The terrine went well with the toasted bread served alongside, but was not particularly memorable.

Cafe Boulud
Albacore Tuna
The seared albacore tuna consisted of three thick slices of tuna on a bed of iceberg lettuce, topped with a citrus confit, olive oil, and aioli. The bitter blood orange complemented the flavour of the rich tuna, and combined with the fresh lettuce into a tasty salad. However, we found the slices of tuna to be much softer than the sashimi-style tuna we are more accustomed to eating.

Cafe Boulud
Crispy Duck Egg 18
Originally, I was eager to try the smoked haddock chowder appetizer listed on the Winterlicious site. Sadly, the chowder was replaced with a lentil dal on the menu presented to us. We decided to try the crispy duck egg from Café Boulud’s regular menu in its place. The fried duck egg arrived with it’s top neatly sliced off to reveal a perfectly soft boiled yolk, which combined perfectly with the button mushrooms, onions, parsley, and cubes of bacon it rested upon.

Cafe Boulud
Celeriac Agnolotti
At this point it was getting late in the night, and whether as an apology for the initial wait, from using a camera, or from having abundant stock, we were presented with a small serving of celeriac agnolotti as a gift from the chef. The celery-topped apple and celeriac ravioli basted in brown butter were a delicious surprise, even winning over R, who typically equates celery with misery.

Cafe Boulud
Roasted Lamb Shoulder
For the main course, we both opted for the roasted lamb shoulder. Topped with an adorable slice of thumbelina carrot, the lamb was tender and not gamey at all. While the lamb was excellently prepared, my favourite part of the dish was the slice of pommes boulanger – thin slices of potato baked with layers of caramelized onions, like a cheese-less gratin.

Cafe Boulud
Caramelized Pear Sundae
While everything had been delicious so far, the highlight of the meal was definitely the desserts. R went for the caramelized pear sundae, which consisted of a caramelized pear topped with an excellent calvados ice cream, caramel sauce, an anise tuille, and studded with pine nuts and cubes of pound cake. I found the sundae to be on the sweeter side, but R felt this dessert was an euphoric experience (R: “AMBROSIAL and HEAVENLY and GLORIOUS”), and has been dying to have another since.

Cafe Boulud
Chocolate Gateaux
The chocolate gateaux was served with a scoop of pecan bourbon ice cream anchored by some chocolate crumbs. The cake itself was a chocolate crèmeux layered with feuilletine, topped with a sliver of praline and candied nuts. The plate was completed with a crushed hazelnut meringue and a stroke of chocolate syrup. As much as I crave for classic chocolate layer cakes (blame Matilda), the different textures and flavours enhanced the cake significantly, elevating the dessert beyond what can be easily created at home.

Overall, the food and service were great, despite the initial wait. However the beige decor, uncreative dishes, and “interesting” service places Café Boulud a step below the fine dining greats such as Auberge du Pommier, and Splendido (in its original form). Regardless, I would definitely return to Cafe Boulud for the desserts, as well as to try their Digby Scallops dish.

Last visited Tuesday Evening, February 4, 2014.
Café Boulud
60 Yorkville Ave, Toronto

Cafe Boulud on Urbanspoon

Posted in Dessert, Gelato, Meat, Noodles, Seafood, Toronto | Tagged , , , , , , , , , , , , , , , , , , , , , , | Leave a comment