Additional comments on Miznon (a couple of earlier comments not too encouraging).
Although theoretically possible to dine-in, most custom is take-out. I dined alone and found a single counter seat - the only seat available about an hour before they closed on a snowy night, early week. They also have a bleachers-like seating area while you wait for your order to be prepared - about half occupied by people who were ‘eating their take-out in-house’.
Their style is sort of ‘fast-food for grown-ups’ - order at till; food cooked at back; order assembled at front and ‘call your name/number’ for pick-up. In theory a slight variation on assembly-line but even though I saw dishes being cooked, I’m not sure how the food is luke-warm by the time it reaches the customer (my biggest issue).
I didn’t try the cauliflower - served whole and too much food for my declining appetite.
The ‘run-over’ potato (baked potato smashed flat over sour cream, garlic, scallions and large amounts of dill) was a solid idea with a strange accomplishment. How can a baked potato be almost cold? And the sour cream was as ‘lite’ as any I’ve ever had - needed more texture (and fat - although they suggest that it’s ‘healthy’ eating - this version is more tasteless than healthy - other than the dominant dill). It was also served waay ahead of my ‘main course’ of “Overnight Brisket and Onions Seared On a Hot plate, served with aioli”. Or maybe they assumed I wanted an appetizer before my main course - assuming they have a method of denoting which orders were takeout vs. eat-in (which is possible: They asked for my name (used when the food was ready) and a tent number to place on my table - used for. … - maybe deaf people who don’t hear their name called.
Oh, and they don’t accept cash - cards only (except for the prominent tip jar which is cash only).
Incidentally, I loved the onions. The brisket was dried-out (the aioli helped) [Aside: How do you cook a brisket to dryness?]. The sandwich stuffers also managed to achieve a fractional distillation of the main dish. The brisket strands and the onion slices managed to stay almost entirely separate (OK a few outliers were commingling).
I was actually very impressed with the demeanour of the staff - they deserved a tip for their cheerfulness and helpfulness, particularly on a wintry night.
Without a photo or dining there, I’ll still take a guess. If they’re doing all that without returning the mixture to the oven, they have mashed the heat out then blended with cold, or at least room temperature ingredients. POOF. Something that only tastes good on paper.
But at least they save a lot of money on paying for prep time.
I ordered the pulled chicken with basil mayo sandwich at Black Camel today and it was meh. The chicken and basil mayo sandwich had been my favourite sandwich there 4 or 5 years ago…
Nice individual-sized coffee-flavoured mousse cake from Delyssée $10.95 before tax, when the same kind of mini mousse cake might cost $7.50 -$8 atat Nadege or $8.10- $8.95 at Bomou. I haven’t been to Rahier in a long time, so not sure how much their mousse cakes cost.
I think the pesto mayo changed, with less basil ,and the maybe the chicken was under-seasoned.
I could have sworn it was called basil pesto previously, and not pesto mayo. Maybe I’m misremembering, or they stopped using the basil mayo and replaced it with pesto mayo. That might be the issue.
It was really bland.
I haven’t ordered the brisket sandwich there and it’s been a decade since my last pulled pork sandwich at the Black Camel. Hopefully they’re still good.
I tried the tempura udon, futomaki and inari at Sushi Maido in the Annex last night. I’d asked about the sushi places in the Annex 5 or 6 years ago, and jennabeans on CH had recommended Sushi Maido over the others. It was quite full around 9 pm on a Friday, and the staff were friendly.
Confession time
I used to go to Sushi on Bloor, New Gen and Sushi Inn (in Yorkville, but the same kind of sushi place) from around 2002-2010 fairly frequently, but I haven’t been to any of the Annex places between Spadina and Bathurst in the last decade.
I also visited Sushi Island AYCE on College St at least once. I became a bit fussier about sushi around 2010, and usually chose Japango or Yuzu No Hana when downtown.
I liked what I ordered at Sushi Maido, and the prices were reasonable. I was in the mood for udon.
Re: the futomaki, it was fine. I like the sushi rice a little more at Akai at Harbord and Borden https://instagram.com/akai.sushi.toronto , which is probably a little pricier.
I almost walked down to Omai last night, which I like a lot, but I was craving udon and wanted to order online.
If anyone has a recommendation for takeout udon, let me know! I do like the creamy non-traditional mushroom udon at Planta!
For takeout udon … https://zenjapanmart.com/
… in Scarborough … but pickup only I think …
Despite being from frozen, I had them before during those “lockdown periods” … Quite good.
Zezafoun Syrian on Manor Road tonight. Very good. I got the Syrian mezza platter ($35, 4
Dips with lots of pita) and the Burning Fingers.
I tried the housemade rosewater lemon drink ($8) which was a little expensive for what it is ( I prefer the orange blossom lemonade at Tabule), and a $4 canned lemon mint drink.
Well, we’re not sure what to call this place. The sign says Bombay Frankies, but the website corresponding to this name does not have the same menu. The website for Bombay Frankie has the correct menu, although they also call the restaurant Mumbai Frankie on the website. Anyway, we took out from the place on 1386 Gerrard St. E. They let us use our own containers.
Vegetable Hakka noodle - very soft chow mein noodles in a reddish sauce, decent kick, with cabbage, red pepper, and ginger - pleasant, though not quiet as interesting.
I tried the Minute Steak Pita ($19) and the Bonsai broccoli (broccoli with a dill scallion dairy sauce) ($11) at Miznon. It was ready in 12 minutes. Maybe a little pricey, and the steak was a little fatty, but I enjoyed it.