Hoyra, new Ukrainian Gastrobar near High Park [Toronto, High Park]

[Phoenikia]

Hoyra

About | eathoyra

Hoyra on IG

Hoyra post on the Food Toronto subReddit

[Phoenikia]

I ordered the Ukrainian salad

vegetarian borscht (I added a dollop of sour cream before eating)

sauerkraut varenyky (pierogi)

chicken pelmeni

and

potato pancakes

from Hoyra tonight, to go.

Garlic bread was included.

The borscht was a little saltier, and less sweet and sour than the one I make and am accustomed to.

I would order the pelmeni, varenyky (pierogis) and potato pancakes again. The salad was fine for a garden salad so I would order that again, too.

This restaurant is located on Bloor a block west of Dundas West.

Really nice people.

[Googs]

“Composed” in not a word I would commonly use when describing plated Eastern European dishes… and yet, here we are.

[Phoenikia]

probably looks nicer on porcelain plates inside the restaurant.

I took the subway from Dundas West, then walked home from Christie Station before opening up my take-out and plating it.

[Phoenikia]

I will say, some Russian salads are absolutely beautiful.

I am sure some Ukrainian restaurants and home cooks have beautiful composition when it comes to their dishes, too.

I’ll try to find my photo of a Herring in a Red Fur Coat that I ordered at Zima, a Russian Resto in London, England.

[London , Covent Garden, Soho and Bloomsbury] Rules, Ivy Soho Brasserie, Zima, Bonnie Gull Seafood Shack, GAIL's Kitchen

Crab salad and grouse at Rules in Covent Garden. Herring in a fur coat, bread and tisane at Zima in Soho. Veggie Breakfast with grilled halloumi at the Ivy Soho Brasserie. Tempura oyster, haddock and chips at Bonnie Gull in Soho. Fried egg, mushrooms, spinach and goat curd at GAIL’s Kitchen (connected to to the GAIL’s Bakery chain, no photo, around 6.5 GBP) I may add more details later. [20180912_091330] [20180912_123305] [20180912_132036] [20180912_132141] [20180912_085405] [20180912_163…

[London] Russian dinner at Zima, Frith Street, Soho

Moscow celebrity-chef, Alexei Zimin, has often been credited with changing the way Russians eat - emphasizing colourful platters of pickles, pâtés, preserves and fresh salads, and lighter hands in constructing its traditional stews and dumplings, applying contemporary techniques gleaned from his Cordon Bleu training, as well as stints in the kitchens of Raymond Blanc and Michel Guérard. Alexei Zimin’s first London venture, Zima, seeked to change the way people here think about Russian food, with…

I still haven’t gotten around to making the Garnet Bracelet salad. I might do it soon, since pomegranates are now in season.

SLAVIC - Fall 2021 (Oct-Dec) Cuisine of the Quarter

@Barca Here is a little more on the history of Herring Under A Red Fur Coat Garnet Bracelet Salad (new to me) https://russianlife.com/stories/online/garnet-bracelet-salad-a-tribute-to-a-popular-russian-love-story/ I plan to try Russian Korean Carrot Salad this week. https://petersfoodadventures.com/carrot-salad/

[mrsleny]

That looks delicious. Love your plate though. Think it’s just the colours of the salad and plate are very similar for the salad to “pop”. Not sure if that made sense lol

[Phoenikia]

Aww,.thanks! This is the plate I use for most of my take-out !

[Googs]

Oh I meant for dumping it in a takeout container, the semi-sideways bagging, jiggling about walking, and the slide of the subway it all looked rather nice. Can’t imagine the appearance when you dine in. Well done Hoyra.

[mrsleny]

I love the Russian Korean Carrot salad. I became intrigued after seeing it Beryl’s YouTube channel, which I binged during Covid … it is delicious and quite garlicky.

Beryl Shereshewsky

[Phoenikia]

I agree, it’s delicious! great minds!!

you should post on Home Cooking, @mrsleny !

This is the Korean Carrot Salad recipe I have made.

Korean Carrot Salad