Bar Isabel

Although Bar Isabel is a Toronto institution, I've failed to visit it the last 2 times I have been in Toronto.  Even on this trip, it seemed like another fail since all of my dinners had already been planned.  However, I was able to squeeze it in for lunch on a Saturday at opening.  I know, I know, this is not really the best time to experience all of the libations and tapas, but hey, I was able to take advantage of their lunch special as a result!  For $69.00, you get a meal for 2 that includes enough food to get you full.  Pretty good deal in my books!

This started off with Blistered Shishito Peppers with maldon salt.  Sporting a good amount of large peppers, this was a great way to ease into the meal.  The tanginess and sweetness was appealing and we didn't find any of those pesky outliers that were spicy.  Personally, I would've liked to have seen them more blistered though.  There was enough salt on the outside to added the necessary seasoning to compliment the peppers.

Next, we had the Bar Isabel "Pan Con Tomate" Tomato Bread.  This featured charred bread that was crunchy at the crust and soft in the middle.  The tomatoes on top were mild with some tang and plenty of sweetness.  It had the silkiness and slight bitterness of EVOO that provided another layer of flavour.  Of course the charring of the bread afforded smoky and nutty notes.  If I had to compare, I liked the one at Bar Raval more as the bread was charred even more so.

We had a choice between the Chorizo Iberico and Manchego Cheese for the next course, where we stuck with the chorizo.  The thin slices of sausage were fatty and nutty.  There was the usual saltiness and spiciness accented by the smokiness of the praprika.  Moving from that, we got the Patatas Bravas topped with an inordinate amount of scallions.  Firmly crunchy in little cubes, the potatoes were well-salted and then drizzled with aioli and brava sauce.  Really enjoyed this version as the potatoes stayed crunchy throughout and didn't soften from the sauces.  Nice tanginess and earthiness from the brava sauce.

For the bigger item, we had a choice of Octopus, Pork Jowl or Mushrooms.  We opted from the Maitake & Oyster Mushrooms with Cured Egg Yolk.  This was a large portion of perfectly cooked mushrooms.  There was a nice sear and caramelization with no residual moisture on the bottom of the plate.  Mushrooms were buttery and delicate where the sherry stood out.  The cured egg yolk added intense savouriness to the dish.

Seeing how we like to have a variety of plates, we added the Mediterranean Octopus with lemon garlic dandelion greens.  This was one buttery sauce with a good amount of acidity to go with the aromatics for the garlic.  The bitterness of the dandelion greens help break up the heaviness of the sauce.  As for the quarter piece of octopus, it was crispy on the outside while tender with a chew on the inside.  It was deliciously enveloped by the sauce.

So we didn't stop there as we also ordered the Picanha Steak which was cooked to a perfect medium rare.  This was buttery tender with so much meatiness and flavour.  It was salted enough that it brought out the natural umaminess oft he steak.  It was evenly cooked on all sides and was well-rested.  There was no pool of juice on the plate even after it had been pre-sliced for the plating.  On the side, some caramelized onion provided a sweet condiment to the steak.

Onto dessert, which was also included in the set meal, we were served a Basque Cake with a hot sherry cream sauce poured tableside.  What a nice way to finish this meal!  The slightly dense cake was super buttery and aromatic.  Combined that with sweet sherry cream and it was finished in a flash.  Overall, we really enjoyed our meal at Bar Isabel.  Food was prepared well and tasted great.  Loved the eclectic decor and the vibes.  Probably best to visit it late at night though to get the full experience.

The Good:

- Well-prepared eats

- Good selection of drinks

- Nice service

The Bad:

- Seating is a bit tight, but it would be like that in Spain, so it is the full experience

- Would be hard to get a seat during peak times, best to make a reso

DaiLo

Oh I've been trying to get to DaiLo for quite some time.  We were in Toronto when it was in its infancy, but didn't get a chance to visit.   In fact, I missed it once again earlier in the year while we were in town.  However, this time, I made a reso so we would finally dine there!  Meaning "Big Brother" in Cantonese, DaiLo is headed by Chef Nick Liu.  His French influences on Asian cuisine are evident while still honouring the classic dishes he grew up on.  Seeing how many items we wanted to try on the menu, the best solution was having their Premium DaiLo's Choice tasting menu for $155.00 per person.

This started with an Amuse Bouche consisting of a Tom Yum Custard.  This little gem was only a taste of what was to come, but it was a loudspeaker of a beginning.  Silky and light, the egg custard was merely a blank canvas for the classic Tom Yum flavours including a hit of bright lemongrass and the tangy brininess of kaffir lime and fish sauce.  Some spiciness appeared from the chili oil and of course the usual bite from the galangal.  We found some smoked tomatoes, butter poached shrimp and pickled chilis which added more layers of impact.

Something a bit out of left field, we had the Spanish Tortilla with sesame crème fraîche, Kaviari Osetra Caviar and chives.  This was a beautiful rendition of a tortilla with tender pieces of potato sandwiched in between fluffy egg and onion.  There was a ever-so-slight nuttiness coming from the sesame crème fraîche while the salty brininess of the caviar provided that umaminess for the little bite.  Sure, this wasn't Asian, but it was beautifully executed.

One of my favourite bites of the meal was the Crispy Octopus Taco.  This was pretty ingenious with a thinly sliced piece of jicama as the "taco shell".  This totally kept things light and fresh.  That was necessary since the red braised pork belly was sinfully delicious.  The richness of the meat melded perfectly with the equally tender octopus.  Providing some spice and depth was the sambal aioli.  Once again, the bright crunch of the jicama really balanced things out.

Moving onto the next item, it could very well be an Amuse as well since it was a one-biter.  The Smoked Trout Pomelo Betel Leaf reminded me of the Thai Miang Kham which literally means many things in one bite.  However, this one had different components such as cold-smoked trout, lime leaf, lemongrass, shallot, nut crumble, puffed rice and coconut caramel dressing.  Lots of things going on here, but the textural crunch from the ingredients provided a nice mouth feel.  In addition, the lemongrass really came through while the smokiness came on a bit later.

In addition to the Tom Yum Custard, the Soft-Shell Crab Banh Xeo was another off-menu item.  This featured turmeric-battered crab sitting on a betel leaf and lettuce while complimented by pickled bean sprouts, chili oil and sambal vinegar.  This was inspired by their recent collaboration with Montreal's Street Monkeys.  I found that the soft shell crab was super light with a crispy and earthy batter.  That crunch was reminiscent of the crisp banh xeo texture.  In addition to this, the bean sprouts provided the veggie crunch as well as some acidity. 

We were served 2 items next in the Sweet & Sour Pork Hock as well as the Vietnamese Phaux Beef Carpaccio.  The 2 large nuggets of pork hock were nicely marbled giving it a meaty texture with intermittent butteriness.  Lots of crunch on the outside while the fat was full of umaminess.  The accompanying sweet & sour sauce had a light viscosity but still clung onto each cube beautifully.  It was appetizingly tangy with just enough sweetness.  As for the beef carpaccio, the meat was buttery soft while exhibiting rich beef flavour that wasn't as sharp as I would be expecting from a 90-day aged ribeye cap.  There was spot-on pho flavours including meaty saltiness accented by star anise and cloves with background sweetness.

Next, we were presented with something that was a bit odd at first.  I really didn't know what to think of it, but alas, it was described as the Bonito Potato Espuma.  Okay, so it was a potato foam of some sort and the best part, it had bonito in it.  Hence, it was briny and full of umami.  It was super light and airy while the exhibiting an appealing smokiness.  If that wasn't enough, we found a piece of anchovy on top with some chili crunch. That afforded even more briny saltiness and some spice.

We finished with the small plates with a pair of dumplings including the Pea Dumplings and Hakka Brown Wontons.  The pea puree filling was absolutely money with a creamy sweetness that was elevated by the rich brown butter.  The dumpling wrapper was super thin and delicate while retaining a chew.   As if that wasn't enough, there was some creamy bone marrow to make the duck bacon dashi nage extra rich and silky.  We found some chanterelles, pea shoots, peas and summer truffle in the mix to add woodsiness and some freshness.  As for the Wontons, they were filled with tender and juicy pork.  They sat in a mix of house XO sauce, toasted sesame oil and almond crumble.  The result was something quite nutty, briny and somewhat spicy.  Although I we enjoyed these, this was probably the most "ordinary" dish of the meal.

What we had next was genuinely awesome in the Singapore Chili Lobster.  It was truly a masterpiece consisting of a decently-sized lobster bathed in a nutty, spicy, briny and savoury sauce.  The addition of peanuts and lemongrass really gave this a SE Asian punch that was finger-licking good.  The lobster itself was live before cooking, hence, the meat was bouncy and sweet.  Sandwiched in between the pieces of lobster, we found fried noodles doused in the same sauce.  What a nice crunchy snack of sorts in between pieces of lobster.  On the side, we were served some Gai Lan with black garlic tofu dressing, oyster mushrooms chips and chili oil.  This was a fairly simple preparation but the steamed gai lan were still crunchy and were fully seasoned by the umaminess of the dressing and the nutty spiciness of the chili oil.

As a palate cleanser, we were served an Aloe Vera Sorbet with pickled ginger.  After the spicy lobster, it was very much welcomed as it cooled our tongue and got us ready for the Olive Oil Cake with a white chocolate crémeux, caramelized white chocolate and mango.  This was a nice fruity and light way to finish the meal.  The cake was ever-so-moist and the sweetness was just right.  Nice contrast of textures.  Overall, the tasting menu at DaiLo was really good and we weren't left wanting for any more food.  Nice array of dishes that were mostly unlike each other and kept things interesting.  Sure, DaiLo isn't the shiniest new thing in TO, but it is still a solid choice amongst all of the great places to dine at.

The Good:
- Good combination of elevated dishes and rustic ones
- Impactful flavours
- Wonderful service

The Bad:
- Some dishes were bordering on salty, if not salty

Rendezvous Pub

Here we are back at Rendezvous Pub out in Langley, to sample some of their brunch items in addition to their classics.  For those who don't know, Rendezvous Pub has been around since 1983 and it was pretty much a traditional pub until it changed ownership last year.  The menu has gone through some changes and they are modernizing the place a little bit at a time.  We showed up on a Sunday morning and the place was pretty busy.

The reason for this is their brunch menu and the incredibly affordable RP House Special for only $8.00!  This came with 2 eggs, choice of meat, hashbrowns and choice of toast.  As you can see, the eggs were perfectly sunny side up while the toast was lightly brown but still crispy.  The ample side of hashbrowns were fried beautifully where the outside was crispy and seasoned whereas the inside was still fluffy.  The two sausage links had a crispy exterior with a meaty interior.

As much as the eggs in the Triple Meat Omelette were pretty much cooked through, the size of this thing combined with the generous amount of meat inside made this very hearty.  I would find it hard for anyone to actually finish this easily.  Just for good measure, there was a good amount of melted cheese on top too.  Add in the large amount of the same crispy and seasoned hashbrowns, this was a lot of food for $15.50.

The Blackstone Benedict looked great on the menu and at first looked even better when it arrived at our table.  From the properly toasted English muffins to the crispy bacon and fresh tomatoes, this had so much potential.  Yes, we found the same great hashbrowns too.  Creamy and rich, the Hollandaise was solid too.  So what was wrong?  The poached eggs were completely cooked through.  Their kitchen was pretty busy, so maybe just a one-off.

Onto the happy hour menu (it is all day Sunday), we had some of the Wings in both Salt & Pepper and Caribbean Jerk for $12.00 each.  Most places charge $20.00 for wings these days, so this was pretty inexpensive.  These were crispy with rendered skin.  The meat was a little on the dry side, but still ok.  I felt the salt and pepper could've used a bit more pepper.  The jerk was pretty tasty with very mild spice.

Originally, we ordered the Breakfast Poutine, but what came out was the RP's Poutine instead.  No matter, it was pretty good with crispy Cavendish-type fries (the starch-coated kind).  There was a considerable amount of gravy, which was fine by me.  It coated every fry with good viscosity and also a balanced saltiness.  There was also enough cheese curds where most of them were melted.  Yes, most people would prefer some non-melted pieces of cheese curds, but this was still fine.

Also on their happy hour menu, we found a selection of pizzas and of course we went for the Meat Lover's Pizza for $16.00.  This featured a thin crust that was decent, especially for a pub. It was crispy throughout and not cardboard-like.  On top, they didn't skimp with the tomato sauce, meat and cheese.  There was so much pepperoni, bacon and ham, there was not one bite without a mess of it in our mouths.  Tomato sauce was quite good being tangy and a bit sweet.

Going with another classic pub offering, we had the Fish & Chips.  This featured two beer battered pieces of cod and the same crispy starch-covered fries.  This was really good, not only for a pub, but good for even a fish & chips joint.  The fish was moist and flaky while coated with a thin and crispy batter.  It wasn't greasy at all and the batter was nicely salted.  The side of tartar was creamy and tangy while the coleslaw was refreshing being the vinegar version.

Being in a pub, one must also try the burger too, so we got the Southern Dynamic Duo featuring 2 beef patties with double cheddar, jalapenos, onion rings, bacon and BBQ sauce on brioche.  Yah, this was fully loaded and despite the patties being the generic frozen variety, it ate quite well.  The meat was juicy and still had a meaty texture.  This was so loaded with different textures and tastes, it was quite the flavour bomb.  We got some Garlic Parmesan Fries on the side, and they were pretty loaded with parm and came with garlic aioli on the side.

One of our favourite items of the meal was the Rueben.  Yes, this was not complex where it was about construction and the individual components more than anything else.  Well, they had all of the right things including corned beef, Swiss, sauerkraut and Dijon on marbled rye.  Yes, they didn't put Thousand Island dressing in this, but I prefer the mustard anyways.  Bread was a soft rye and had some nuttiness.  So overall, the food at Rendezvous Pub is pretty good with all things considered.  Pricing is reasonable and portions are large.  Maybe a few items could've used a few tweaks, but the place was pretty packed and I'm sure the kitchen was slammed.

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

The Good:

- Generally solid food

- Well-priced

- Large portions

The Bad:

- A few things could've been less cooked through

Published on Main

Here I am at Published on Main once again.  This is one of my favourite restaurants in Vancouver that include AnnaLena, Elem, Elisa, June and L'Abattoir.  Back in 2022, Published was bestowed the honour of being #1 on the list of Canada's 100 Best Restaurants.  I wholeheartedly agreed with that sentiment given that their OG menu items were on point and beautifully-plated.  For the next 2 years (2023 and 2024), Mon Lapin in Montreal was awarded #1.  I actually visited Mon Lapin in 2023 and despite being delicious, I wasn't sure if it was truly #1.  In 2025, it is now Pearl Morissette in the Niagara region being touted at #1.  Spoiler alert, I made my way out to their converted barn situated on a farm restaurant in June.  That will be posted soon.  For now, this is just my latest visit to Published, which currently sits #9 on the list.

So we started with one of our favs in the Chips & Dip.  This menu staple was missing from the menu the last time we were here since they could not source the right potatoes.  Good call because if it isn't up to specifications, take it off the menu!  With this version, I found the chips to be a bit thinner and lighter than before.  No matter, still really tasty potato chips (which were salted just right).  As for the smoked fish dip, it was creamy, chunky and full of smokiness and dill.  A seemingly simple item, but a must order.

We had the refreshing Dungeness Crab next with a cute crab on top.  The delicate crab sat atop some preserved tomatillo and was surrounded by cornichons, green olives, sungold tomatoes and sea asparagus with some fennel fronds.  All of this was finished off with a clarified gazpacho.  Lots of natural tomato flavour and brightness in this dish.  More tomato came in the form of Pan con Tomate on the side.  The bread was crunchy and a bit smoky while the tomato was bright, fresh and full-flavoured.

We them moved onto an OG menu item that has been there from the beginning - the Aebleskiver.  These pancake balls are unassuming but utterly delicious.  A bit crispy on the outside and plenty soft and pancakey inside, these were filled with stewed herbs. Full of aromatics and umami, these were tasty by themselves but ultimately, the herb emulsion completed the dish.  It was creamy and subtle, giving some much needed moisture to the Aebleskivers.

Just like the chips & dip, another must-order for me is the Kentucky Fried Maitake.  At first glance, one might assume these fried mushrooms are heavy and dense.  That would be completely wrong as these were lightly crispy and almost light as a feather.  The coating was beautifully seasoned with enough salt, pepper and spices.  However, the garlic scape ranch on the side was not just for show, it was creamy and bright with a slight sharpness.

Of course we need to get some veggies into this meal and we did with the Badger Flame Beets with golden beets.  Visually-appealing, the beets were sweet and a bit earthy while sitting on a tasty paste comprised of lemongrass, black vinegar and miso.  That really gave the dish a kick in the pants with sweet tang, brightness and rich fermented saltiness.  The whole thing was topped with shiso and sunflower seeds for extra herbaceous hits and texture.

We continued the vegetable theme with the Hispi Cabbage.  At first, the dish didn't look all that exciting, but we shouldn't judge a book by its cover right?  Well, the cabbage was excellent being firm, but cooked through and charred while dressed in a hazelnut mole and sat atop mucho macha salsa.  If you can imagine, this was a flavour bomb of nuttiness, earthiness, sweetness, bitterness and a touch of spice.  To finish the dish, we found some pickled onions and serranos which added crunch, mild heat and more tanginess.

The veggies didn't stop there as we also go the Summer Squash.  The slices raw zucchini were neatly arranged atop a tabbouleh salad.  Mixed within it, we found roasted squash and pickled patty pan squash and herbs. It was dressed in mega miso which was of course, full of rich fermented umaminess.  The delicate texture of the squash was still noticeable amongst the other ingredients while the raw zucchini on top (with lemon dressing) provided a bright bitterness.

I long for the days when the scallops with apple was on the menu, but the Roasted Scallop with sweet corn, 'nduja and lobster mushrooms sounded quite good.  In fact, it was excellent.  The scallops were seared beautifully with the centre still rare.  Hence it was naturally sweet with the extra caramelization on the external surfaces.  With enough savoury elements and a touch of spice from the 'nduja, the sweet corn was able to compliment the already sweet scallops in a balanced manner.

One dish that I was indifferent about was the English Pea Tortelli.  This really tasted how it appeared.  It was very green with the lovage being dominant in the pistou.  I'm sure that was intentional, but for me, I didn't get much of the peas. The pasta itself was firm and al dente, but it was a bit thick in my opinion.  Hence, it was dense and not delicate.  I did like the pickled ramps as it helped deviate from all of the green flavours.  Some added crunch on top was appreciated.

Moving along to the meat portion of the meal, we had the Sticky Pork Ribs.  These were fall-off-the-bone tender while retaining a meat texture.  It was glazed with a pickled fermented fig BBQ sauce which was money.  It was sweet, tangy and had a little something something.  On the side, we found a summer beans and sungold tomatoes dressed in a Maggi dressing.  I believe I've had this dressing summer beans last year and it was great!  Nicely emulsified, the dressing was creamy and full of umami and saltiness.

In addition to the ribs, we added the Summer BBQ Beef for good measure.  The tender slices of beef were meaty and quite lean.  It was slathered with a lacto paprika BBQ sauce which was savoury more than sweet with some tanginess and definite paprika vibes.  Underneath, there was some cheesy semolina grits where it was surrounded by spicy and crunchy brassicas in a calabrian garlic sauce.

Of course we had to get dessert right?  We went for the classic (from day one) Hay featuring aerated hay custard.  That light and barely there custard was mildly sweet and nutty.  It was complimented by the green apple granita as it provided that burst of tangy sweetness as well as a hit of cold.  The floral nature of the chamomile was also present.  Beyond the pretty flower petals, we had some crispy meringue to add some needed texture.

  

So our second dessert happened to be the newest dessert in the Elderflower featuring a rose curd on the bottom with an elderflower mousse and a yogurt sorbet with honey lemon verbena.  This was an appealing mix of floral, tangy and sweet with contrasting textures between the creamy curd and light mousse and firm top.  As per usual, when they bring you the bill, it includes some final bites in housemade jellies and caramels.  Once again, it was a fantastic meal at Published on Main.  It truly earns its place in the top 10 of Canada's 100 Best Restaurants and I personally believe they should stay there.  However, I still reminisce about the OG menu where they got to the top of the list.  Maybe one day they will get there again.

The Good:

- Solid meal with some surprising flavours

- The classic dishes kept on the menu are excellent

- Just enough service that it isn't obtrusive

The Bad:

- I did enjoy the meat dishes, but they do not hit the highs of the ones I've had in the past