Elem

Yes, here we are with another visit to Elem.  It was a long time coming because it was supposed to be in May.  It was for my mother's birthday, but she got sick and we had to postpone it to June.  This would be the first time that she and my kids got to try Elem.  Moreover, I haven't been to Elem since they made Canada's 100 Best Restaurants list.  Congrats to them and I know they are working hard to be better every day.  I think this is my 6th visit?

Like every other meal we've had here, it all starts with their Rye Bread with butter.  This time, it was black garlic butter and there was definitely the sweet umaminess combined with the usual creaminess.  Love the bread here, so soft and fluffy but having a chew to them as well.  Next, we had the Glorious Organics Salad with magnolia vinaigrette, radish and toasted nuts.  I'm not much of a salad person, but this was a good way to get some fresh and crisp greens into the meal while having some really apparent texture with the crunchy nuts.

One of the daily features was the Morels stuffed with spot prawn mousse in a lemon garlic mouseline sauce with morel broth.  As you can imagine, the morels were at the forefront of this dish and there was intense umaminess.  Texturally, each morel had the classic sponginess giving way to a delicate, sweet and bouncy filling.  The sauce was also spiked with morel woodsiness and had plenty of aromatics and creaminess.

Okay, what can I say about the Dungeness Crab Toast that I haven't already stated?  I've had this every meal at Elem and it never disappoints.  Of course, this time was no different.  The ample amount of fluffy and sweet crab sat atop milk bread surrounded by lemongrass ginger foam.  There was a good contrast of texture between the crab and the crispy toast.  Moreover, the light airiness of the sauce matched well with the crab. Naturally, the SE Asian flavours of the sauce make the dish with the aromatic brightness of lemongrass.

We also had the Carrots and the Grilled Lamb Skewers where I was elated to to have the latter.  You see, most people I dine with do not like lamb.  However, the lamb skewers here at Elem are fantastic.  With a good mix of meat and fat, the skewers were succulent and tender.  They were nicely paired with the thick and tangy labneh and sweet date glaze.  Nice crunch from the buckwheat on top.  As for the carrots, they were sweet and earthy while atop whipped miso tofu.  This was good, but I probably would not order them again.

This time with the fam, I didn't go too extreme with the cocktails and only had two of them.  Both were on the "Fifth Dimension" supplemental menu.  The first was the Black Sesame Whiskey Sour with peanut butter washed Shelter Point whiskey, black sesame paste and egg whites.  Definitely aromatic and nutty with the hit of lemon to keep things bright.  The other was the Wild Rose Daiquiri with earl grey rum, wild rose cordial, lime and curry leaf oil.  This was the stronger of the two, yet at the same time, went down easy.  This was partly due to the sweetness offered up by the cordial.  At the same time, there was some tang form the lime and earthiness of the curry leaf oil.  If I had to choose between the two, I would take the latter.

It seems like every culture has a version of fried chicken, so why not have Indian Fried Chicken?  This version featured large thigh pieces that were coated in a crispy, but light batter.  Inside, the meat was juicy and super tender.  Underneath, we found a butter chicken sauce which was well-balanced with a touch of spice.  I found it creamy, but not heavy while having a muted tanginess.  Topping it off, we found a few blistered shishitos.

I'm glad they kept the Roasted Brussels Sprouts on the menu because as simple as it may seem, the dish is delicious.  Firm, but cooked through, the sprouts were tender and nicely roasted.  The pops of sweetness was provided by the sultana raisins while there was some balancing acidity from the pear agrodulce.  As per usual, we also added the Barbecue Chicken Fried Rice topped with a sunny side egg.  Beyond the chewy texture of the rice and the nutty caramelization, there was tang and spice from the house kimchi.  Yet, the proverbial cherry on top was the chili crunch on the side.  This made the rice with nuttiness, crunch, smokiness and a bit of spice. 

For our pasta dish, we had the stunning Short Rib Scarpinocc beautifully plated with fresh spring peas and pickled rhubarb.  This sat in a lightly creamy beurre blanc sauce that was not heavy with perfect balance of sweetness with a touch of acidity.  The sweet peas added bursts of flavour while the rhubard provided extra tanginess and a bit of crunch.  The pasta itself was appealingly firm with tender and intensely savoury short rib.

Moving onto our meat course, we had the Dry-Aged Duck.  This consisted of a succulent duck breast which was cooked perfectly as well as duck leg with fall-apart meat.  Both featured rendered skin which were glazed with sweet prunes.  Underneath, we found a duck jus that was full of umami and sweetness.  Also on the plate, we found a braised shallot that was finished off some broiling.  It provided even more sweetness to the dish.

We ended up with some desserts including the Nemesis Cake and Popcorn.  I've had both of these before and that cake was fantastic.  This time around, it was just like I remembered.  It was rich and creamy with the slight bitterness of dark chocolate at the forefront with mild sweetness.  The vanilla miso ice cream on the side added some saltiness while the tarragon wafer provided crunch and subtle licorice vibes.  A nicely balanced and composed dessert.  As for the popcorn, it is a whimsical dessert, where it really did taste like aromatic sweet popcorn.  Totally intentional because it is supposed to emulate the flavours of Chicago mix.  So therefore, that is why we found cheddar on top while sitting on a corn mousse & foam with caramel sauce.  Very light and airy dessert that wasn't too heavy.

Our third dessert was a new one back when we had it in June.  The Piña Colada  Baba au Rum Cake was quite balanced.  I've had rum cake before that it was so strong, I could barely eat it.  This had a hint of it where the soaked cake was moist and semi-sweet.  We found some chewy pineapple bits that added concentrated sweetness and texture.  Tangy black lime crema offered up some tangy bitterness.  Lastly, there was some pandan coconut ice cream which was floral and purposefully sweet.  Along with the bill, we had one more small bite in the White Chocolate with lemon zest.  These were creamy and of course sweet, yet not as much as I would've expected from white chocolate.  So there we are, another delicious meal at Elem with a few new dishes that go off in different directions.  That is the concept with Elem as there are influences from around the world (both food and beverages) in a metropolitan space with Michelin-worthy service.

The Good:

- Thoughtfully-conceptualized dishes

- Good ambiance as per usual

- Great service as per usual

The Bad:

- The bill can get up there, but nothing is inexpensive these days

The Greek on Broadway (Social Menu)

I'm sure you remember me yammering about food prices these days in several of my posts.  Sure, there have been some pretty good deals out there including some affordable AYCE options.  However, the Social Menu at The Greek on Broadway is something else.  Everything on that menu is 40% off (until October 31st) as long as you do a social media post of some sort.  These including following The Greek on IG, posting a story, reel or static post on IG and/or an online review.  I personally love the food here and for 40% off, it is a frickin' steal!

So for only $7.80, you can order the Taramosalata that comes with grilled pita.  Of all the available dips, this is my favourite with an appetizing tanginess to go with the brininess of the cured cod roe.  This is fairly thick, but still creamy in texture.  The best part of the dish is the grilled pita.  It benefits from the charring as the smokiness and nuttiness really come through.  The bread itself is crispy on the outside while still chewy on the inside.  Really nice compliment to the dip.

Another excellent small plate that is available on the menu is the Spanakopita for $11.10.  Unlike other versions that feature little triangles of phyllo pastry stuffed with spinach and feta cheese, the one here is a long whole piece.  Therefore, we find much more filling than phyllo.  It isn't as if the phyllo isn't there though.  The thin layer is nicely browned and crispy while the ample amount of spinach is tender, yet not mushy.

Also for $11.10, the Keftedes sports 4 pork and beef meatballs sitting in a homemade tomato sauce.  These meatballs are large and features lean meat.  Hence there is a real meatiness to them.  The slight heaviness of the meatballs is completely offset by the delicious tomato sauce.  There is a certain freshness about it and the tang is perfectly balanced with the sweetness and oregano.

Now the previous 3 dishes are really good, but the one that I love the most is the Grilled Humboldt Squid for $15.00.  This large piece of squid is super tender with the perfect amount of textural bite.  It is masterfully grilled with appealing sear marks.  These are not only there for form, but they also there for function.  Caramelized smokiness abound, the squid benefits also from proper seasoning and a wealth of olive oil.  Be sure to squeeze some lemon for acidity.

One of my favourite Greek dishes is Moussaka and they do it justice here.  It is only $12.60 on the Social Menu, yet they do not skimp on the meat.  There is a thick layer of tender beef and pork within the layers of eggplant, zucchini and potatoes.  Of course, on top we find the usual creamy bechamel sauce.  Love how this layer is not too thick.  Some other versions have far too much bechamel that can also be heavy.  Not this one.  It is velvety and has the unmistakable taste of nutmeg.  That combining with the cinnamon in the meat make this the perfect fall dish.

The best value on the Social Menu must be the Souvlaki Platters for a mind-boggling $17.40!  You can choose between 4 different skewers including chicken, pork, beef (+$1.00) or prawns.  It includes all the fixins' including rice, roast potatoes, tzatziki and veggies.  All of the skewers are well-charred and seasoned.  I like the chicken and pork the most as they are tender and juicy.  The beef is a bit chewier and drier.  Prawns are excellent with a meaty snap.  Overall, the food at The Greek is solid and it is now even more appealing due to the rock-bottom pricing.  I suggest you go check it out before October 31st.

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

The Good:
- Well-prepared proteins
- Fair portion sizes
- That Social Menu (only until Oct 31st)!

The Bad:
- Currently with the Skytrain construction, you must park a bit farther away

Bravo

I've been meaning to visit Bravo for quite some time.  With its Vanmag win as the best new restaurant, I felt it was a place that I needed to try ASAP.  Located in the former Ubuntu Canteen, Bravo features sustainable seafood with a dry-aged fish program.  Chef Jonah Joffe is both co-owner and Executive Chef.  I was so impressed with my first visit, I came back within a month to try more dishes.  This blog post will include dishes from both meals.

The first thing on the menu is the Oysters and depending on the day, there are certain ones you can choose from.  We decided on the Shigoku and Sunseekers since they were relatively smaller, which we prefer.  The Sunseekers were much creamier and had a hint of cucumber.  With a mild brininess and balanced flavour, the Shigoku had a clean finish.  Lemon wedges, horseradish, spicy cucumber aguachile and fermented red jalapeno were served with these.  I really enjoyed both of the condiments as the cucumber was refreshing and bright while lightly spicy.  Being spicier and more bold, the fermented red jalapeno went well with the Sunseekers.

Sometimes a simple Burrata turns out to be one of the highlights of the meal.  This was such the case where the creamy burrata was complimented well with braised tomatoes, kale gremolata and pistachios.  Since burrata is such a mild-tasting cheese (albeit buttery and creamy), it needs a boost and indeed the components did that.  The fresh braised tomato added sweetness and tanginess.  Then well-seasoned gremolata brought a bright tang and aromatics.  Of course the pistachios did its salty nutty thing with some added texture to the dish.  This was served with Livia Sourdough, but on the 2nd visit, we actually added an extra dish that was served with whipped butter and maldon salt.  That bread was good to soak up everything as most dishes were served with a killer sauce.  Loved that butter as it was creamy and airy.

I always enjoy a toast with fish on it (particularly anchovies), so when I spotted the Gravlax Toast, it was a must order.  To top it off, it also included boquerones!  Yes, I got my anchovy toast in a round about way...  In addition to that, we found café de Paris butter and fresh herbs.  The combination of tangy brininess of the boquerones with the sweet butteriness of the salmon ensured that our taste buds were taken care of.  The seasoned butter provided extra seasoning and richness (reminded me somewhat of the sauce I had at Le Relais de L'Entrecôte) while the herbs (in particular the dill) afforded some bright and fresh flavours.

One of their signature dishes is the Tofino King Salmon with maple ginger dressing, cucumber and avocado. This dish was all about the main ingredient as it should be.  The slices of aged salmon were super buttery and soft.  The natural sweet fishiness (in a tasty way) was at the forefront.  I thought the dressing was super delicious and impactful without getting in the way of the salmon.  There was a certain umaminess about it where it wasn't exactly salty, but there was lots of flavour.  The sweetness of the maple probably helped curb the saltiness.

Another showstopper was the Spencer Gulf Hiramasa with passionfruit aguachile, cantaloupe and espelette.  This was so good, we ordered it both times!  The firm hiramasa was a bit buttery while naturally sweet.  That passionfruit aguachile was spicy, sweet and tangy.  Sure, this was a case of the sauce overtaking the main ingredient, but it worked.  It was so good, we wanted to coat each piece of fish with as much as we could.  This passionfruit aguachile would be a great sorbet too!

From powerful to subtle, we transitioned to the Hokkaido Scallops with coconut leche de tigre, calamansi and finger lime.  Since Hokkaido scallops are so delicate, the sauce had to be both memorable without drowning out the natural sweetness.  Call it a success as the buttery scallops were still the main focus, but the aromatics of the coconut milk were present as well as a background brininess.  Acidity was balanced with the calamansi and finger lime.

Another dish we ordered both times was the Fremantle Octopus with brava sauce, labneh and tomatillo.  The braised octopus was tender, yet still retained its signature bite.  It was torched, so that there was some caramelization and slight charring.  Normally, we find brava sauce on top of potatoes, but in this case, it provided quite the tanginess and acidity.  Possibly a bit too powerful, but it was dialed back with the creamy labneh.  Other than the contrasting colour, the tomatillo sauce added another layer of tanginess.

One of the best dishes was the Manila Clams in a shiro dashi with fried tofu and sesame.  All the clams were fully opened and cooked perfectly.  They were plump, buttery and at their briny best.  That clam nectar seeped into the dashi where it was sweet, briny, buttery and full of umaminess.  I would've preferred a less firm tofu, but at the same time, I understand that a softer one would possibly fall apart in the cooking process.  The side of sourdough was a must here as the broth couldn't be wasted.

The one dish we were indifferent about was the Kale Gnocchi.  Nothing wrong with the sauce here as the pistou was creamy, aromatic and bright.  Interestingly, they added toasted pine nuts to the dish which made this a quasi-pesto.  However, rather than blending it into the sauce, it was more impactful as whole nuts.  Loved the maitake mushrooms where they provided "meatiness" and the onions added sweetness.  We also had some parmigiano reggiano crisps for texture and saltiness.  So the main issue was the gnocchi itself.  They were pillowy soft, but in mid-chew, they were mealy.  We would've preferred a firmer gnocchi.

Another awesome dish was the Tagliolini with humboldt squid bolognese, taggiasca olives and herb ricotta.  Beyond the al dente pasta, which was neatly plated, the bolognese was beautiful.  I've never had it without some form of pork and/or beef, so the squid was definitely different.  It was tender, yet with a rebound bite.  There was some natural sweetness to compliment the tang of the tomato.  Extra punch was provided by the sweet olives and everything was balanced out by the creamy ricotta.  Excellent dish.

The Cascade Steelhead was another solid dish where the fish itself was perfectly executed.  Flaky, moist and still buttery, the steelhead had a rich flavour.  It sat atop a horseradish soubise which was creamy and rich.  The horseradish was definitely there without being a distraction.  There was natural sweetness from the onions.  Hidden underneath the broccolini and dill, we found some crispy fingerling potatoes.  About that dill, it was nice addition to the plate as it brightened things up. 

Last but not least, the Seared Scallops was higher level. Each one of the plump scallops were seared beautifully while still being a bit rare inside and supremely buttery.  They were well-seasoned but the lemongrass & coconut sauce was so aromatic and impactful, it just made the dish.  Unfortunately, both times, we were so full, we didn't get to dessert.  I guess that would be on my next visit (which is guaranteed).  For these first 2 meals, the food was fantastic and well-executed.  Loved their aged fish and frankly, all of the other seafood creations. Bravo definitely earns its title as best new restaurant. 

The Good:
- Expertly-prepared seafood
- Bold and impactful flavours
- Focused menu

The Bad:
- Gnocchi was not our favourite

 

Clamato

Having already scored reservations for Septime on our last full day in Paris, we decided to check out their sister restaurant, Clamato, situated right next door on our first day in Paris.  Focused on fresh sustainable seafood, Clamato's menu reflects the daily deliveries from French fishing ports.  Unlike Septime, Clamato does not take reservations.  We arrived at around 6:45pm for their 7:00pm opening time and was easily seated (as well as most of the other people in line).  If you are any later, then you will need to leave your name on the waitlist and they will call you.

Since they feature only fresh ingredients, the menu that we were presented with was very different than the one found online.  We decided to start with the Cod Roe Tarama with EVOO.  This was deliciously smooth and creamy with the brininess of the cod roe coming through.  There was a background smokiness and the seasoning was on point with it being salty enough.  Loved the pool of EVOO in the middle as it provided aromatics and naturally the silky smoothness of olive oil.

Another seemingly simple dish was the Sardines with roasted lemon and smoked creme crue as well as a good smattering of EVOO.  Those sardines were texturally appealing with a tender meatiness.  They were tangy and briny while completely and perfectly accented by the tart lemon and the smokiness of the creamy crue.  This went especially well with the warm baguette served when we were first seated.

One of my favourite items was the Palourde Clams with green curry sauce and fig leaf oil.  Those buttery clams were delicate and so naturally sweet.  Loved the cook on them as they were perfect with a soft texture with a slight chew.  The showstopper was the sauce as it was bright and mildly rich at the same time.  It was cilantro-forward and tasted really green, but the coconut milk tempered that.  I had to soak up the sauce with the bread because it was so good.

One of the brightest dishes was the Pollock Ceviche with fermented peach and chipotle.  I literally spooned the ceviche liquid and ate it just like that.  A nice balance of acidity, sweetness and spice with the emphasis on mild tanginess.  Therefore, it wasn't strong enough to overwhelm the delicate pieces of pollack.  About that pollack, the slices were tender with a bit of firmness. 

Another favourite of mine was the Mediterranean Octopus with shaved fennel and roasted garlic sauce.  The fairly thick slices of octopus were beautifully textured with a very tender chewiness.  Loved that it was easy to eat but had a certain firmness still.  It was adequately seasoned with a balanced salty sweetness but the garlic sauce was delicious.  It was creamy and rich with all of the best things about roasted garlic.

One of the more interesting dishes was the Albacore Tuna with spruce tips and pickled blueberries.  Apart from the fact they were paring fish with blueberries, the dish worked in my opinion.  There was an earthy foresty thing going on with the spruce tips while the fish itself was already tangy from the marinade.  The blueberries were intensely sweet and acidic which made it pair much better than just plain blueberries.

Viv's favourite dish was the Heirloom Tomato Salad with trout eggs and basil oil.  Another seemingly simple offering but with superior ingredients, this was full-flavoured and super fresh tasting.  The tomatoes were bright and sweet while the tomato water only helped highlight the main ingredient even more so.  The basil oil added herbaceousness while the crunch of the croutons provided complimentary texture.  Let's not forget about the briny trout eggs too.

One dish that was only liked by me was the Bell Pepper & Smoked Haddock Carpaccio w ith langoustine-kimchi jus.  I thought this was genius as the rich cooked-down jus was aromatic and briny with a background tangy spice.  The haddock was lightly smoky and had just a bit of saltiness. Texturally, the slices of fish were a touch firm but still buttery.  Those roasted red peppers were sweet and deliciously tender.

Another dish that no one else seemed to like, but only for me, was the Fried Eggplant with kalamsio, kasuobushi and hazelnuts.  I thought the eggplant was perfectly textured with a slightly crispy and firm exterior giving way to creamy tender insides.  It was nicely flavoured with a fermented saltiness as well as some tanginess.  The crunch of the hazelnuts were definitely needed here.

Lastly, we had the Monkfish from Finistere with grilled zucchini and spiced mussel butter.  Loved the flavours here as the mussel butter was rich and briny with natural sweetness.  The intensity of the sauce was further amped by the background spiciness.  The fish was perfectly cooked being a touch rare in the middle.  The mussels were plump and buttery.  As you can see, Clamato dishes up some creative fresh, mainly raw, seafood dishes that incorporate different accompaniments and flavours.  I found them unique and most of them worked well in creating a delicious composed product.  A worthy sister restaurant to Septime.

The Good:
- Fresh seafood
- Impactful and unique flavours
- Approachable and casual

The Bad:
- Pretty popular and they do not take resos
- Menu is pretty focused and it worked for us, but it may not work for everyone's tastes