Tahini's (North Vancouver)

At first, I wasn't sure what I was getting into when we were invited to try out the North Vancouver location of Tahini's.  It focuses on Shawarma bowls and wraps that have an international twist to them.  I've been to many similar quick service spots and they haven't been memorable.  However, we found some clues that Tahini's could be quite different.  First of all, everything is freshly made, including the saj bread (which are made to order).  Secondly, they have flavours not normally seen at a Shawarma place, such as Korean BBQ and Tandoori.  I guess we were in for a treat as many of the things on the menu seemed quite appealing.

To get a baseline of the food, we had to get one of their most popular items in the Habibi Bowl.  We chose a rice base that came with chicken shawarma on top.  Nicely charred with crispy smoky bits, the chicken itself was rather tender and almost juicy.  It was topped with sauces that made things a bit spicy and creamy.  Some pita chips added some crunch.  Solid bowl that had plenty of chicken and flavourful rice that had a nice chew.

We had another top-rated bowl in the Butter Chicken Bowl also on a rice base.  This was also made with chicken shawarma that was crisped up on the flat top while mixed with butter chicken sauce.  We asked for mild and indeed it was, but also had some background spice.  Chicken was moist and the sauce had an earthy tanginess.  A dollop of sour cream added more tart creaminess.  Sumac coated onions provided crunch and another layer of tanginess.

We had something different as well as being vegetarian in the Falafel Salad.  These falafels were legit as they were made-to-order by hand.  Hence, they were not overly dense, yet still held together.  Crispy on the outside and fluffy on the inside.  Nicely spiced with mild herbaceousness.  It was served with hummus, pickled turnips and tomatoes.

So what if you didn't want rice or salad?  How about some Messy Fries, which is their ode to poutine.  What we had here was a bed of crispy starch-coated fries topped with a considerable amount of chicken shawarma, and a few sauces (that were tangy, creamy and spicy), feta cheese and parsley.  Completely messy, but super-tasty since the chicken itself was already plenty seasoned while the sauces provided hits of heat, tang and saltiness.

We had one more bowl in the 50/50 Bowl consisting of half salad and half rice.  It was topped with beef gyro and halloumi.  Tender in spongy way (which is typical of the processed beef), the beef was tasty on its own with an intensely savoury flavour.  As for the fried halloumi, there was a slight crispiness giving way to the classic rubbery texture.  Some sumac onions, tomatoes and some sour cream rounded out the bowl.

Onto the wraps, we went for some of the other fusion flavours such as Korean BBQ Chicken Wrap.  As expected, this was on the sweeter side with only a bit of spice.  Nice compliment from the sumac onions with some tang and sharpness.  This added a crunch as well.  But the best part was the saj bread itself since it was made-to-order with fresh dough that was pressed and then cooked on a saj domed maker.  So fresh, soft and full of elasticity, the bread had a great chewiness and was beautifully seared.

One of the most flavourful wraps was the Jerk Chicken Wrap.  We asked for this to be made spicy and it was indeed that.  Lots of tingling on my lips and lingering sting on my tongue.  This was exactly how I like it and the fermented and earthy flavours of the jerk spices added plenty of umami.  Once again, the chicken was juicy with crispy bits and the saj bread was texturally on point.

We had one last wrap in the Tandoori Chicken Wrap.  Employing the chicken shawarma with the tandoori spices was such a natural pairing.  We had smokiness from the char itself where it complimented the earthiness of the spices.  Nice tang as well from the yogurt and the crunch from the cucumbers and pickles helped brighten things up.

We had a few smaller items as well in the Beef Samosas and the Chicken Tenders.  These mini-samosas were crispy without the heaviness of the dough-heavy larger versions.  Inside, the beef was tender and moist with some spice.  As for the chicken tenders, sure, they didn't look any different than any other tender, but they did have a good crunch and some spice as well.  Chicken came out moist and tender.  Overall, we were thoroughly impressed with the food at Tahini's.  They pride themselves on "unbland food" and I would say it is accurate.  Furthermore, things are indeed fresh where the saj bread is the star.  I could eat that just by itself with just a bit of their creamy hummus.  Highly recommended and also cost-friendly too.

*All food and beverages were complimentary for this blog post*

The Good:

- That made-to-order saj bread!

- Fresh food

- Flavourful

The Bad:

- Parking in the area is a bit hard to come by sometimes

Kavita

You know I really enjoy a delicious Indian meal every now and then.  Well, it isn't hard to find good Indian food in the GVRD, especially Punjabi cuisine.  There is a smattering of South Indian and some Goan spots as well.  One of the newest Indian restaurants in town is rather unique as the Head Chef and Owner, Tushar Tondvalkar meshes his experience at Michelin-star restaurants abroad to local high-end dining with classic Indian techniques from different regions.  Something definitely different and completely elevated.  Viv and I decided to give his Ammakase a go which is a chef's curated menu that is highly-seasonal and thoughtfully-designed.

To get things started, we were presented with 3 different small bites and a steaming hot broth.  The first (right to left) was a Achappam, Beef Tartare with Himalayan mustard, Sunchoke Croquette and Shorba.  The crunchy Achappam was floral and sweet while the beef tartare was tender and buttery with a crispy papadum shell.  Croquette was crispy and creamy with some spice.  That broth at the end was a flavour bomb with tang and depth.  There was some balancing sweetness at the end with a gingery finish.

Next, we had the Morel Chick Pea with yogurt kadhi and mustard.  Unlike most curries, the one here was light and tangy with an appealing butteriness.  We found an earthy finish while witnessing much restraint and balance.  Texturally, we had some softness complimented by crispiness as well. This was a preview of what was to come as we usually associate heaviness with Indian food.

One of our favourite dishes was the vegetarian Momo sitting in a lemongrass tomato jhol with Swiss chard.  Oh wow, for such a humble and simple dish, this was my favourite of the tasting menu.  Fragrant with lemongrass and spiciness that became more pronounced at the end, the broth was impactful.  The dumpling skin was thin and full of elasticity.  Hiding within, we found vibrant and crunchy veggies.  There was a bit of bitterness from the chard.

Then we moved onto the Halibut Cheek in fisherman's green sauce and kolarabi.  Although the cheek itself was a bit more cooked than I wanted it to be, it was still classic cheek texture.  It was a bit bouncy and had a bit of a chew.  Nice crispiness on the exterior and caramelization.  Sauce was super herbaceous and silky, yet still subtle.  Kohlrabi on the side was crunchy with acidity and topped with briny ikura.

The most filling course was the Wild Boar encased in black garlic fried rice and then wrapped in a banana leaf.  Although the boar was lean (as it tends to be), it was still moist and tender.  It was also naturally flavourful.  Although encased, the rice was not mushy.  It absorbed the flavours from the leaves.  The fermented umaminess from the black garlic was quite evident.  Lastly, the black sesame came through with a rich nuttiness.

Composed and carefully-prepared, the Aged Duck came with a vindaloo sauce, fried cassava and potato.  Perfectly medium-rare, the duck featured crispy skin that was mostly rendered.  It sat in a tangy vindaloo sauce which had the perfect viscosity.  Once again, there was restraint as the sauce complimented the duck beautifully, yet did not dominate the dish.  We found a pleasantly crispy cassava on the side as well as charred broccolini.

As a pre-dessert, we were served a Kokum Sorbet that was tangy and only lightly sweetened.  There was definite tamarind vibes to this, but kokum belongs to the mangosteen family. Texturally, it was smooth as if there was cream, but in fact, there was none. There was an earthy finish at the end.  This helped us wash away the previous flavours and to get us ready for our dessert.

Our actual dessert consisted of a Christmas Cake that was effectively a festive rum cake with plump raisins, orange and ginger.  Somewhat like a Christmas fruit cake, but actually tasty, this had hits of cardamom and cloves.  It was not dense like a fruit cake, so it was fluffier.  I found the pops of sweetness from the raisins to be the surprise in each bite.  I would've liked more of the gel to go with the crispy parts of the dessert.

Lastly, we had some small bites to end the meal in some Whey Peda with pine.  This chewy and thick bite was a bit creamy and mildly sweet.  Definitely some grassy notes too.  Overall, we were really impressed with the creations that Chef Tushar Tondvalkar presented to us for the tasting menu.  Flavours were familiar but presented in a different manner which had incredible balance and we didn't feel heavy eating it.  We would be more than glad to have this again, as well as his regular menu.

The Good:

- Familiar things but reimagined 

- Not heavy and well-balanced

- Thoughtfully created dishes

The Bad:

- Halibut cheek could've been less cooked

Dosa Corner

If the name "Dosa Corner" rings a bell, then you aren't dreaming.  The original location was further south on Fraser and now the new location is closer to all the action near the corner of Fraser and 46th.   For those who do not know, a dosa is a super thin and crispy South Indian crepe made from fermented rice and lentils.  It can be eaten plain and served with chutneys and sambar, but for me, best to be filled with a curry of some sort.  Jackie and I dropped by to try some of their menu items.

For our starters, one of the dishes we had was the Prawn Pakora.  This featured pretty large prawns that were coated with a fairly thin batter.  It was mildly spiced where I got a certain amount of earthiness and also some natural sweetness from the meaty prawns.  This was served with 3 chutneys including tamarind, spicy peanut and cilantro.  I liked the cilantro the most as it was bright and a bit spicy.

Our other appie was the classic Chicken 65.  It was served with the same 3 chutneys along with a few veggies.  The small morsels of chicken were tender with a crispy coating.  I felt the seasoning was on the milder side but I did still get some tang and spice.  We also had the Chicken 65 Biryani and it was quite good.  With a crispy texture, the chicken also kept the rice more dry (almost like a fried rice).  But since it wasn't a fried rice (in terms of overall cooking technique), it featured absorbed spices that were earthy and savoury with some heat.

In addition to the aforementioned biryani, we also had the Goat Biryani.  Since the medium-sized chunks of meat were cooked with the rice, it had taken on the gaminess of the goat.  There was also more moisture due to that and hence, the rice was not as dry as the previous dish.  Lots of fall and earthy flavours from the spices as well as a hit of cinnamon.  I really enjoyed this as it was flavourful with tender pieces of meat.

Of course we had to get and order of the restaurant's namesake right?  So we got one each of the Eggplant Masala Dosa and the Butter Chicken Dosa.  These lentil and rice flour crepes were uniformly crispy and light.  Nice aroma too. One of the better dosas I've had in town.  I liked both fillings with the eggplant being soft and well-spiced.  The butter chicken was tender and had a good balance of tang and creaminess.  Nice spice with earthy notes.

Beyond the dosas and biryanis, there is also a considerable selection of curries.  One of our favourites was the Prawn Curry.  Since they cooked the prawns into the curry, there was this natural briny sweetness which was so appetizing.  The prawns themselves were meaty with so much inherent flavour and umaminess.  This came with rice, papadum, naan and raita.  Really a complete meal!

We also had the Lamb Curry which was quite rich and creamy.  Naturally, there was the usual earthy notes, yet they were not as strong as a Rogan Josh.  That made the lamb flavour stand out more.  We asked for this to be medium spice and it was impactful in that respect.  The chunks of lamb were tender and moist.  I thought the naan had nice colour to it, but the texture was a bit hard. 

As an add-on at the end of the meal, we got the Palak Paneer.  This was a textbook version of the dish except that the paneer wasn't cut into cubes.  Rather, they were slices and as a result, had a different texture.  The paneer was more squishy and soft, which was quite appealing.  As for the spinach, it was a bit earthy with some spice.  We found some gingery notes at the end.

For our sweets, we had the Carrot Halwa and Rasmalai.   I personally love carrot halwa and this was a tasty version.  Not too sweet, but full of fall flavours with the crunch from the nuts and sweetness from the raisins.  As for the rasmalai, it also wasn't overboard with the sweetness and had a great cooling effect against the curries we had.  Overall, we really enjoyed our meal at Dosa Corner.  Not only were the Dosas some of the best we've had in the city, the rest of the dishes were solid as well.  Add in reasonable prices and it is a place that we can dine at any day of the week.

*All food and beverages were complimentary for this blog post*

The Good:

- Light and uniformly crispy dosas

- All other dishes are solid

- Reasonable pricing

The Bad:

- Naan could be softer

Sainam - Thai Isaan Eatery and Bar

You've probably heard me talk about how many of the restaurants we have in Vancouver (and many other spots around the world) take the "tourist" approach to their menus.  Hence, we see multiple cuisines from different regions of one country all packaged into one restaurant.  We are seeing more often that restaurants are being dedicated to one region as customers are becoming more aware and are also demanding it.   This brings me to one of the newest Northeastern Thai restaurants in town in Sainam.  Opened by Angus An, Sainam joins a growing list of Isaan (or E-Sarn) focused Thai restaurants in Vancouver.  Known for their sweet and sour flavour profiles and Loatian influences, it is definitely different than the usual coconut thick curries and seafood of the South.

Predominant on the front page of the menu, there is a section dedicated to Som Yum (Papaya Salad).  Although it was suggested we try the one with salt cured little crabs, we opted for the Fried Papaya Salad instead.  I've had the one with the crabs before and it was definitely briny and full of umami.  However, this fried papaya salad was all about the textures.  So much crunch in this and bathed in a sweet and tangy dressing that was also plenty spicy.  It was a balanced spiciness though as I could still taste everything else and not kill my tastebuds for the other dishes we ordered.

For our next item, we had something that is not unique to Isaan cuisine, but definitely a Thai favourite as the menu states.  This was of course, the well-known dish of Pad Thai.  I would say this was prepared in a familiar way and it was probably intentional.  For those who are not familiar with Isaan Thai, this (and the other items in the Thai Favourites section), would be accessible.   The noodles were chewy and al dente while doused in enough tamarind for a tangy bite.  There was a touch of brininess and balancing sweetness.  It was pretty mild, but the side of chili powder helped kick things up.

Another dish from the same section of the menu was the Laab Fried Rice.  This had sufficient wok hei for some nuttiness from the rice.  The rice itself was moist, yet not wet, where it was chewy with discernible grains.  It was seasoned well where every bite was full of flavour including the various herbs including the sweet star anise hit from the Thai basil and some spice from the chilies.  Of course we had some brininess as well as plenty of sweetness too.   Some background acidity balanced things out. The big chunks of chicken were rather dry, but not in a bad way.  It had crispy bits on the edges and a firm chew everywhere else.

One of my favourite cuts of meat has to be Pork Neck or aka Pork Collar as it is fatty and tender.  Therefore, we ordered the Nam Tok Pork Neck.  There are 2 versions on the menu and this particular dish found the sliced pork neck tossed with roasted rice powder, herbs and spicy lime dressing.  As per usual, the pork neck was fatty and plenty bouncy in texture.  Very nice mouth feel with tangy spiciness as well as the brightness of the herbs.  There was some nuttiness from the rice powder.

Whenever we are dining on SE Asian cuisine, ordering Fried Chicken Wings is a must.  Something about how they seasoned them and the dipping sauces...  So good!  Well, the one here at Sainam was pretty decent.  The wings themselves were still moist with rendered crispy skin.  We would've liked to see more fish sauce glaze on the outside though.  It was plenty flavourful with caramelized sweetness and briny saltiness.  The dipping sauce on the side was a good combination of saltiness, sweetness, tanginess, herbaceousness and spice.

We ordered one veggie dish in the Stir-Fried Cabbage with fish sauce & dried chili.  This was quite good in terms of flavour as the sweetness of the palm sugar was evident and it was caramelized.  Nice briny saltiness from the fish sauce and there was an earthiness in the background.  There was definitely some spice in the end too.  One thing that we would have liked to see was more wok hei and charring of the cabbage.  Texturally, the cabbage was still crunchy and vibrant.

Onto dessert, we had the Pandan Custard Cake which was in a nice shade of pandan green.  It was soft and mildly sweet with the unmistakable floral and nutty notes.  Definitely tropical tasting and not super heavy.  The sweetened egg topping was texturally pleasing while adding an extra hit of flavour.  Overall, Sainam is a solid choice for Northeastern Thai food.  Yes, I didn't get to dive deep into the true Isaan dishes on the menu, but I wouldn't mind coming back to try them.

The Good:

- Nice flavours

- Attentive service

- Unique dishes on the menu

The Bad:

- Wok hei was sufficient, but we would've liked to see even more smokiness

Burger Bender @ Match Eatery and Public House (Delta)

So here we are at Match Eatery and Public House to check out their annual Burger Bender.  Running until February 22nd, they are featuring 5 unique creations to compliment their fantastic burgers on their regular menu.  I've always enjoyed their burgers and sides, to the point that I've been here many times on my own coin.  Really love their wings and pizza as well.  So this time around, we stopped by for an early dinner so that we could take our time enjoying their burger lineup for Burger Bender 2026.

The first one we tackled was probably our favourite in the Bacon BBQ Ranch Hand.  You can clearly see what made this burger - the copious amount of bacon!  With a plethora of thick strips of glazed crispy bacon, the burger had this salty, sweet and smoky thing going on.  Texturally, the bacon added a crispy meatiness.  The 6oz smashed patty had crispy edges and was well-seared.  Providing even more crunch were some crispy onions while some pulled pork and BBQ sauce gave the burger some smokiness.  We paired this one with the regular fries and they were crispy with lots of potato goodness inside.

A fan favourite of year's past has been the French Onion Big Dipper.  This consisted of the same smashed burger patty topped with a crunchy breaded onion ring and 2 slices of melted Swiss cheese.  Along with caramelized onions, there was already a tonne of flavour, but the whole point of this burger was to dip it into the side of French onion soup.   About that soup, it was impactful and sweet without being overly salty.  It really complimented the cheese and onion where it felt like we were eating, not drinking, a French Onion Soup.  Beyond the burger, the side of curly fries were uniformly crunchy.

I found the Aloha Huli Huli Chicken a surprise as I'm usually not a chicken burger person.  This was quite enjoyable due to the aggressive char on the chicken breast.  It made things smoky with more depth (than what you might usually expect from a chicken breast).  Despite this char, the meat was still tender and almost juicy.  I would've liked more marinade on the chicken itself, but with teriyaki pulled pork and grilled fresh pineapple, there was no shortage of tangy, sweet and savoury elements.  We had the breaded onion rings with this burger and they were super crunchy.

The Mighty Mushroom could be seen as one of the underrated burgers on this menu.  I mean, mushroom burgers aren't necessarily anything out-of-the-ordinary.  However, with a generous amount of Boursin cheese spread, things got cheesy with herbaceous notes.  Add in the sautéed crimini mushrooms, and we had a wealth of woodsiness and butteriness.  Make no mistake, the burger ate heavy as a result, but the addition of Dijonnaise provided a bit of bright tanginess.  The side of chili fries was fantastic with the same crispy fries (that stayed crispy) topped with a meaty chili and lots of cheese.

Finally, the most "regular" burger was the Super Smash Burger featuring 3 smash patties with all the produce, burger sauce, caramelized onions and American cheese.  This hit the spot with thinner patties sporting crispier edges.  Combined with the cheese and sauce, we had some classic burger vibes going on.  We ended up with a Caesar Salad for the side and it was loaded with croutons, roasted garlic and bacon.   There are 2 featured Root Beer Floats on the Burger Bender menu with one classic and the other being boozy.  The combination of hard vanilla ice cream with a bubbly root beer brought back childhood memories.  In fact, the burgers offered this time around were reminiscent of past Burger Benders with creations you want to eat with sides that are just as good.  

*All food and beverages were complimentary for this blog post*

The Good:

- Loaded and tasty burgers

- Equally great sides

- We ordered and paid for some wings because they are that good

The Bad:

- Wished they had a non-beef offering as well (like in the past), but they do have it on the regular menu though

Chez Céline

Just because a restaurant is "French" doesn't mean that it necessarily representative of France itself.  Take St. Lawrence for instance, they are French Canadian (Québécois) restaurant with definite French influences, but in reality, a unique cuisine in itself.   Now St. Lawrence is a Michelin-starred establishment which isn't a place that is your usual daily dining spot (unless you are loaded).  Well, they now have such a place named Chez Céline out in the Fraserhood.  More approachable eats, yet at the same time, capturing the charm of bistros found in Montreal, Chez Céline did elicit memories of Montréal (as I was there recently, and yes, the posts are coming!).

To start us off, we got an Amuse Bouche of Fried Chickpea Fritter.  These were well-salted and almost creamy on the inside.  Perfectly crispy on the outside.  Onto our first appie, we had the Croque Monsieur Croquettes.  These were cleverly presented with a creamy béchamel filled croquette topped with ham and gruyère.  This definitely captured the spirit of a Croque Monsieur where it was more crispy and slightly deconstructed.

With all of the available options to accompany the Sourdough Flatbread, we went for the Rillettes de Carnard (Duck Rillette).  First and foremost, the bread itself was fluffy and appealingly chewy in the middle while sporting the ever-so-lightly crispy crust on the outside.  As for the rillette, it was plenty meaty and quite moist.  Hence, it had the desired succulence associated with well-prepared duck.  Unlike other duck rillette I've had, this was not overly fatty.  Flavourwise, it was naturally gamy with balanced sweetness and savouriness.

Sporting the same bread, the Terrine de Campange was a hearty slice.  It was plenty meaty and ate quite well in chunks rather than being spread onto the bread.  In actuality, this isn't supposed to be spread anyways due to its density.  Lots of natural flavours was accented by a touch of earthiness from the herbs and also the background flavour of cooked-down alcohol. 

Topped with anchovies, the Beef Tartare was prepared so that there were discernible pieces of beef present.  This gave the dish plenty of meat chew, yet at the same time being tender and buttery.  It was mildly seasoned where the tanginess of the white anchovies added acidity and also just a touch of salt (as they are not the salty type of achovies).

Really enjoyed the Charred Radishes served atop EVOO and tonnato.  Juicy and tender, the radishes were aggressively charred and hence, were smoky with plenty of depth.  The earthiness of the radish still came through in a sweet and bright manner.  Oh that tonnato was creamy and flavourful with just a touch of brininess.  It was also great with any bread we had left.

We went for both pastas including the Pappardelle with red-wine braised short rib.  The wide ribbons of pasta were al dente but still had a tenderness to them.  Nice bounciness.  They were inherently flavourful for the salt in the water, but the shortrib did add plenty of meatiness and rich braised flavours.  Loved the acidity to the dish from the cooked down wine as it kept it from being too heavy.  The meat itself was super tender.

Even though the Cavatelli was functionally prepared well, the dish itself was quite subtle.  It did have the promised mushroom and earthy flavours, but it was mildly impactful.  Compared to the mushroom pasta I had at Dovetail recently, this was only 1/4 of the impact.  It wasn't as if this wasn't good though as the pasta as al dente and they didn't overdo it with the truffle.

My favourite dish was the 18oz bone-in Pork Chop.  It featured a modest brine which kept the meat juicy and tender.  It also added aromatics in the form of thyme and sage.  However, the maple apple cider sauce was the star as it was sticky, sweet and full of umami.  Nice acidity too as it kept things from being overly rich.  I really enjoyed the bone as it ate like a sweet and sticky rib.

The T-Bone Steak was prepared to medium-rare as we requested.  Pretty even cook despite consisting of both tenderloin and striploin steaks.   If you look closely, this was more like a porterhouse as it had big portions of both striploin and tenderloin. Naturally, the tenderloin was softer and required very little chewing.  Striploin was predictably more meaty, but it was still plenty tender.  Nice char on the outside and the black pepper sauce was creamy with only a hint of pepperiness.

We ended up with 2 of their sides that were the same base ingredient, but ate very differently.  The Frites were excellent being crispy with some fluffy potato left inside.  It was served with a garlicky aioli.  The real star was the Poutine with legit cheese curds and a well-balanced gravy.  Since the gravy had a consistent viscosity, it was able to coat the fries without drenching them.  Hence, the fries were still crispy with the flavour of the gravy coming through and the partially melted cheese curds (with a few that were not, which is ideal) added that unmistakable texture.

With the desserts, it was only logical that they had a Maple Crème Caramel available.  This was predictably sweet and well, "Maple"-tasting.  In fact, it was quite apparent and concentrated.  As for the flan itself, it was smooth and had the desired density.  It was also sweet, but not as much as the maple caramel sauce.  That in itself saved the dessert from going overboard with the sweetness.

Our last 2 desserts both had soft-serve ice cream.  The first was the Profiteroles, which featured some on point choux pastry.  It was crispy on the outside while airy and light on the inside.  It held up to the creamy soft-serve and table side chocolate sauce.  It wasn't as sweet as it looked, which was appreciated.  The best dessert was the Pain Perdue (Bread Pudding) as it was not dense at all and ate quite fluffy.  With reserved sweetness and the hit of fall spices, this was comforting for a cold day.  The contrast of hot and cold with the bread pudding and soft-serve was rather appealing.  Overall, the food at Chez Céline is good and the menu is fairly well-priced.  Since I recently revisited Montreal, this gave me the same vibes.  Would come back.

The Good:

- Solid eats

- Decent portion size

- Authentic Montreal bistro vibes

The Bad:

- Loved the sourdough, but too many appies featuring it, need a bit more variety