Sunflower Lodge

Last summer, I met with some friends at the Blackberry Kitchen in Mission.  This beautiful wood lodge situated at a top of a hill (with a view) offered up homey vibes with lunch and dinner service.  Well, fast forward to the present and now it is The Sunflower Lodge, which is affiliated with the Sunflower Cafe in Maple Ridge.  Hence, it dishes up the same fresh produce from the farm and focuses on BC ingredients.  We decided to go for the a la carte menu, however, they do have a tasting menu available too.

We were started off with a Amuse Bouche of White and Red Gooseberries in a sorrel purée.  This certainly perked up our appetites with bursts of sour tanginess with just a touch of sweetness.   If the pops of flavour from the gooseberries wasn't enough, the tartness and "greenness" of the sorrel compounded the appetizing effect.  There was also some bread with the same delicious cultivated butter from the cafe.  It was so creamy with strong "butter" flavours.  The addition of flaked salt really elevated the impact.

Our first dish was the Charred Asparagus with smoked mushrooms and Hollandaise.  Each sprig was tender while completely smoky from the char.  It was well-salted where it amplified the sweet flavour of the asparagus.  We found the fried mushrooms to be extra crispy, offering up a textural contrast while also giving off an appealing smokiness.  Creamy and mildly seasoned, the Hollandaise nicely complimented the veggies.

Bringing it down a few notches, the Turnips & Snap Peas was a somewhat subtle dish which acted like a palate cleanser of sorts.  Featuring fresh cubes of bright and earthy turnip and sweet pops from the snap peas, this was simple, yet so delicious.  On top, we found a goat cheese mousse which was also rather understated.  Normally, anything goat cheese can be rather strong and gamy.  However, this wasn't the case, especially combined with the tartness of the flowering currant vinegar.

One of the most unassuming dishes was the Smoked Sablefish Salad.  It consisted of flakes of smoked sablefish with pickled seaweed, celery, fennel with a rice vinegar, apple & celery dressing.  With each bite, we got the butteriness of the flaky sablefish and a pretty strong smokiness.  However, this was balanced off by the tang and sweetness of the dressing.  Crunch from the supremely fresh celery and fennel added texture and the small drops of dill oil afforded herbaceousness.  There was some background spice to it too.

When the Roasted Carrot Salad arrived, we noticed the plating with plenty of negative space.  Yet, the plate in general was nothing but positive.  It featured little underdeveloped carrots that would normally be discarded.  These cute little things were sweet and quite earthy with a touch of spice.  To compliment there was some dukkah for added earthiness and nuttiness.  Going for no wastage, we found a carrot top pesto which was herbaceous and also earthy.  We got another hit of creamy nuttiness from the cashew cream.

Moving onto the larger plates, we thoroughly enjoyed the Housemade Pasta.  These large agnolottis were stuffed with creamy boursin cheese.  That in itself was pretty tasty while encapsulated in an al dente pasta.  However, these were sauced with a sweet onion soubise which was creamy, sweet and buttery.  With the addition of porcini mushrooms and heidi cheese, we got some big hits of earthy nuttiness.  Really good pasta dish.

Arriving as a pretty big portion, the Poached Halibut was perfectly cooked, not to mention, super fresh.  It was flaky, barely cooked through and moist.  This was also an indication that the fish was never frozen.  It was fairly mild in terms of seasoning, but no matter as the creamy sauce Veronique provided a floral and herbaceous flavour to the dish.  Underneath, there was a spring vegetable succotash that exhibited a precise brunoise.  It was cooked beautifully where the fresh texture remained.  Some acidity was provided by the gooseberries and to top it off, there was some sea asparagus. 

Just like at Sunflower Cafe, we also had the Fraser Valley Roasted Duck Breast.  If I had to compare, this was prepared even better than the Cafe, but both were good.  The duck was super tender and juicy while the fat was fairly rendered with a crisp skin.  That Haksap berry jus was balanced with equal parts sweet and tangy.  It was definitely there but allowed the duck flavour to come through.  On the side, there was a turnip salad that was, of course, super fresh, bright and turnipy.

Saving the heaviest dish for last, we had the 16oz Ribeye with gnocchi fries, braised leeks and allium salad.  As you can see, the steak was prepared medium-rare and well rested.  It was also evenly charred with a caramelized smokiness.  To further enhance the steak, there was also a demi-glace on top.  Super crunchy and a nice concept, the gnocchi fries were pretty tasty, if not on the saltier side.  But this was alleviated by the onion and chive salad as well as the seared leeks.

Before we got to dessert, we had a pre-dessert in the Strawberry with elderflower and magnolia topped with mint.  Suffice to say, this was pretty complex with floral, fall flavours and fruity notes.  Nice palate-cleanser before we got to the Ricotta Donuts with housemade lemon curd and blueberry jam.  These were so airy and fluffy, it didn't feel like we were consuming any calories.  Wishful thinking I know!  The combination of tangy lemon curd and sweet jam meant there was a good mix of flavours.

We had one more dessert in the Goat's Milk Tres Leche with fresh strawberries and chantilly.  Once again, the gaminess of goat's milk was very subtle.  The sweetness of the caramelized condensed milk was the most impactful component other than the sweet and tangy strawberries.  This was a well-composed and balanced creation.  Very delicious.  In fact, the food at Sunflower Lodge is excellent and an improvement over Blackberry Kitchen.  Dishes are more refined and elevated.  What a real find in Mission!

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

The Good:
- Surprisingly level of refinement out in Mission
- Beautiful location
- Reasonable pricing given the quality and quantity of food

The Bad:
- For those not close by, it is quite the trek

Goldie's Donuts & Bakery

It is surprising that for a food city like Vancouver, we do not have a wealth of donut shops.  Is it because we are super health conscious?  Or is it that we don't like donuts?  It surely cannot be the latter right?  I mean, we can name off the usual suspects such as Lee's, Mello and Lucky's.  Sure, there are more, but I won't list them all. Actually, we are going to lose Cartems...  Anyways, It just doesn't seem like there are enough in relation to other cities.  So it was with a lot of enthusiasm that we drove out to Horseshoe Bay to check out Goldie's Donuts & Bakery.

So for those who don't know, Goldie's is named after the owner's golden retriever.  There is even a large stuffed Goldie in the shop!  As for their wares, it is for all to see when you walk in.  They boast a variety of brioche donuts with many different fillings.  We started with a trio featuring Matcha Cream, Frosted Flakes Cereal Milk Cream and Strawberry Milkshake.  The donut itself was definitely fluffy and had a moist texture without being wet.  Pretty solid brioche if you ask me.  The fresh cream fillings were light and only semi-sweet.  I would've liked powdered sugar over granulated sugar personally but what do I know as other places have the same sugar on these donuts.

They also have a selection of baked good including the Infamous Korean Salt Bread, Strawberries & Cream Cronut, Blueberry Scone and Ham & Cheese Croissant.  The salt bread was like a soft dinner roll but with a noticeable saltiness.  We found the croissant pretty decent where it shattered and was buttery.  As for the scone, it was quite good with plenty of blueberries and blueberry jam on top.  Texturally, it was firm on the outside and fairly fluffy on the inside.  Cronut was crispy with fresh cream in the middle.  It was light and airy.

We got a few more filled donuts in the form of Mocha Tiramisu and Chocolate Cream.  These were the same cream-filled brioche donuts which were excellent.  I liked these even more so because they were coated with powdered sugar and cocoa powder.  Texturally, that appealed to me more than granulated sugar.  Both were good being just sweet enough.  There was also some special donuts in the form of Dubai Chocolate Donuts in Peanut Butter, Pistachio and Triple Chocolate.  I tried all of them and my favourite was the pistachio due to the nuttiness (also it is the original).  Loved the crunch within all of them from the knafeh and of course the rich layer of chocolate on the outside of the brioche donut.

Goldie's also has an array of specialty coffees that are just as appealing as the donuts.  We had a selection including Oreo Cream Mocha, Matcha Cream, Cream Latte, Almond Cream Mocha and Nutty Cloud.  All of them were purposefully sweet, aromatic and creamy.  However, my favourite was the Almond Cream as it was nutty, chocolatey and went down easy.  Oreo Cream Mocha was solid too since it wasn't as sweet as it sounded.  Definite Oreo vibes with the dark chocolate cookie taste without the sickingly sweet creme.  Overall, the things we tried at Goldie's was top-notch and made with care.  Baked goods and donuts are high-quality and so are the drinks.  Best of all, the location is prime with a beautiful view and quaint vibes.  If you are ever in Horseshoe Bay, give them a try!

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

The Good:

- Quality products that are carefully made

- Things are sweet, but not crazy sweet

- What nice location

The Bad:

- Parking might be a challenge on busy days

Baan Lao (Afternoon Tea Thai Experience)

One of the more deluxe dining experiences in town can be found in the village of Steveston.  Baan Lao, with its renowned service and beautiful location, offers up a unforgettable fine dining experience that would be Michelin-star if it were located in Vancouver instead of Richmond (local tourism board builds partnerships so that they receive Michelin-rated restaurants).  Of course this kind of experience doesn't come cheap, but for now, one can have a taste of Baan Lao at a lower price point.  They have added a high tea service for $95.00 per person.  What better way to enjoy the sights and sounds of Steveston along the riverfront than dining on carefully-crafted bites in a beautiful space?

Well, Jackie and I were invited to experience this complete with the Gong Fu Cha pairings curated by TAC-certified tea sommelier.  But before we got to any teas or even the food, we were served the classic Lemon Grass Pandan Elixir.  I've had this a few times before here and it is supposed to be a palette-activator.  However, just looking at the menu and the promise of intricate little morsels, it was appetizing enough!  This was lightly sweet and fragrant while beautifully cold.

Off to the first course, we were served a trio of bites including Khao Kriap Pak Mo (stir-fried organic chicken breast with steam rice paper dumpling), Yum Salmon Fu (Thai crispy wild sockeye salmon salad in crispy golden pastry) and Kuai Tiao Lui Suan (rice noodle butterfly paper salad roll with Thai herbal sauce).  I've been always impressed with Chef Nutcha's attention to detail and the use of vibrant colours.  These were too beautiful to eat!  My favourite of the bunch was the dumpling as the wrapper was soft and glutinous.  Inside, the chicken was layered with flavour from the caramelization of the stir-fry as well as the intense sweetness of the palm sugar.  The crispy edible vessel for the salmon was crispy and light giving way to the different textures and flavours of the salad.  Definitely aromatic with sweetness and some tanginess.  Lastly, the salad roll was bright and full or crunch from the vegetables.  Definitely could taste the herbs.  All of this was paired with Chiran Fukamushi Sench Green Tea.  I found this both subtle yet impactful at the same time.  It didn't take away from what I was eating though.

Next course consisted of many different items that were even more stunning than the previous trio.  They included Thung Thong Nuea Kwai (stir fried water buffalo money bag), Khao Chi Nuea Yang (coconut sticky rice with marinated beef tenderloin with tomato Thai chili sauce), Thot Man Kung (crispy mangrove prawn cake), Tao Hu Thot (deep fried organic soft tofu and wild seaweed caviar) and Gai Sa Tay (homemade brioche and grilled yellow curry organic chicken breast).  I know it is an easy thing just to say, "it was all delicious", but really it was.  I've had the money bags before and believe me, beyond the crispy exterior wonton shell, the meat in the middle was sweet and flavourful.  Beef tenderloin was tender and was complimented well by the spicy tang and it sat atop fried sticky rice.  This was a study in textural contrast with crunchy and chewy.  Oh that soft tofu was so easy to eat and delicate.  Finally, the curry chicken mouse atop brioche was an aromatic and textural delight.  All of this was paired with Yiwu 2006 Shu Pu’er Tea that was both earthy and a bit sweet.

Our last course featured Kai Tao Phueak Sang Kha Ya Bai Toei (deep fried taro ball with pandan coconut custard), Phon La Mai Kae Sa Lak (hand carved seasonal fruit), Luuk Choop (mung bean paste coated with agar) and Khao Niao Ma Muang (sweet mango with coconut milk sticky rice).  Oh that taro ball was was crispy, then chewy while revealing a sweet custard inside.  It was aromatic and tasty.  The mango sticky rice was carefully-prepared and once I took a bite, this definitely showed.  The rice was chewy, yet soft while aromatic and lightly sweet.  The ripe mango was expertly carved and intensely sweet.  This was paired with Dong Ding Oolong which was rather smooth and aromatic.

Ending off our meal, we were served the Tropical Sunset, Flavoured Green and Black Tea Blend which also featured flower petals.  Hence, it was predictably floral with fruitiness.  Overall, the afternoon tea was a great experience and all of the bites were carefully constructed in terms of appearance and taste.  Teas were a good match and definitely a cut above "typical" teas.  Service was attentive as expected, but a little less polished than the dinner service (possibly less experienced-staff for the afternoon).

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

The Good:
- Stunning setting and dining space
- Carefully curated food and teas
- Attentive service

The Bad:
- It is afternoon tea, so don't expect to be stuffed, but for bigger appetites, it might not be enough
- Service was good, but less polished than the dinner service

Microbrasserie de l'Île d’Orléans - Pub Le Mitan

Last time we were in Quebec City, it was the second-to-last stop on our cruise from Boston to Montreal.  Hence, we only had a day and weren't able to hit all of our intended stops.  This time around, with rental car (or mini-van in this case) in hand, we drove out to Montmorency Falls.  After many many stairs down the side of a hill to get the money shot of the falls, we were tired from the hot weather.  We took a break under some trees and planned out next destination - l'Île d’Orléans.  This was not too far from where we were as we crossed the Orleans Island Bridge.  We were looking for lunch and yet again, we did the random restaurant approach and ended up at Pub Le Mitan, attached to the Microbrasserie de l'Île d’Orléans.

Well, since we were at a micro brewery, the right thing to do is have a beer n'est pas?  So Costanza had the Pilsner while I went a completely different direction with the Gose Fraises Basilic (Strawberry Basil).  I will readily admit that I like lighter beers, in particular fruitier ones such as grapefruit radlers and sours.  This one was off-the-hook with a clean and crisp taste while having a generous hit of strawberries with a mild basil finish.  I liked this so much, I bought some to go from the store afterwards.

Onto the food, we had some of their Chicken Wings served with BBQ sauce.  Surprisingly, these were some of the best wings I've had recently.  Since they were brined in beer, they had good flavour and the meat was super juicy and tender.  The skin was beautifully rendered and was crispy despite being glazed with BBQ sauce. We had some extra BBQ sauce served in the middle of the basket and it was tangy with some spice.

For my main, I had the Smoked Meat Sandwich served on toasted rye.  It came with pickles as well as a healthy side of mustard.  As a sandwich, this ate quite well.  Naturally, this wasn't the smoked meat that I was looking for (that would be in Montreal), but it was definitely serviceable.  Unfortunately, the fries were not very good.  They were fried far too long and were dry and lifeless.  I did enjoy the side of coleslaw as it was fresh and had a nice tanginess.

Elaine and Costanza weren't too hungry and decided to share some Fish & Chips as well as a salad with their own order of wings.  Well, this had the same unfortunate fries and they were not very appealing in texture.  The beer battered fish was okay with a moist flakiness.  Batter was relatively thin with a crunchy exterior.  However, the batter closest to the fish was a bit wet (usually it is, but it was more so here).

Viv wasn't hungry either and went for their Smoked Salmon Baguette with a lot of cream cheese on the side.  This was served with onions and capers much like you would find on a bagel.  Also similarly to a bagel, the baguette was a bit dense and hard.  We put all the cream cheese on it to add some moisture and it helped.  Overall, we thought the food was serviceable at Pub Le Mitan but not great, except for the wings.  However, the main draw here is the beers.  I loved mine so much I am looking into getting some shipped back to Vancouver!

The Good:

- Menu has something for everyone

- Excellent beer

- Comfortable dining space

The Bad:

- Food is fine but not the draw here

Tap & Barrel Bridges

I don't hide the fact that I like certain chain restaurants.  Yep, I'm not afraid to admit it.  Just because it is a chain doesn't automatically exclude it from the delicious category.  Now, are there other options out there for roughly the same price that are more unique?  Absolutely.  However, there are times when it isn't practical to seek out those places (too small, too far away, not enough choice on the menu etc...).  Hence, we have the reliable chain restaurant.  This time around, we visited Tap & Barrel Bridges where the old Bridges restaurant use to stand.  Well, it still stands, but it is just a Tap & Barrel.

So other than the killer location by the water, the other thing different about this Tap & Barrel is that there are exclusive menu items.  We tried to focus on those starting with the Seafood Chowder.  This was super chunky and rich with cod, clams, potatoes, corn and Old Bay seasoning.  Although this was creamy, it wasn't heavy.  Rather, it was more of a seafood stew since they were not shy about loading it up with ingredients.  Potatoes were tender, yet not dissolved while the fish was still moist.  Lots of clams around that gave some brininess while the Old Bay seasoning added a wealth of spices. There was an option to add Garlic Bread to this and of course we did!  Glad we did because it was well-toasted and very buttery.

Staying with the exclusive items, we also had the 1 lb of Mussels & Fries.  This was prepared in a spicy harissa tomato broth topped by cilantro and served with fries and garlic aioli.  This was well-prepared with all-opened mussels that were buttery and briny.  Exhibiting smokiness and slight spice, the broth was clean-tasting with the mild tang of tomato.  The fries on the side were crispy and of course we dipped it into the aioli.

Yet another exclusive dish, the Hot Seafood Caesar consisted of garlic prawns, halibut and salmon.  It didn't look very big at first, but due to the amount of fish, it was rather filling.  The caesar itself featured fresh and crisp romaine with a balanced dressing that had enough acidity.  Loved the fried capers as they added salty crunchiness.  Prawns were flavourful and cooked just enough.  The flakes of fish were also done right being moist and mildly-seasoned.

Okay, we had the Crispy Humboldt Squid, which is a regular item on all Tap & Barrel menus. This came with fried banana peppers, roasted red peppers, dill, jalapeño mayo, chili garlic sauce and lemon.  Although the squid was tender and not dry, the batter wasn't as crispy as we would've liked.  I much preferred dipping them into the chili garlic sauce as it had more impact.  The fried banana peppers were actually quite delicious with plenty of pop.

Onto my main, I had the 2 pieces of Fish & Chips.  I chose the cod rather than the halibut since I wasn't super hungry.  As such I was expecting light and flaky fish, which this delivered.  Despite being crunchy and light, I found the beer batter to be quite greasy.  I went for the truffle waffle fries and yes I've had them before and yes, they were crunchy and delicious.  The coleslaw was pretty good too with crunch and tang.

The Fish & Chips is an exclusive Bridges item and so is the Cioppino sporting sautéed prawns, halibut, mussels, parsley,
yukon gold potatoes, tomato fennel broth and
grilled sourdough.  Considering it is $32.00, this was not bad.  It ate much more like a Manhattan seafood chowder due to the lack of premium ingredients (such as scallops and crab), but again, that would be like $50.00 and not sure if it is fiscally-viable for Tap & Barrel to stock those expensive perishables.

So the last exclusive menu item was the Pesto Prawn Pizza with prawns, almond basil pesto cream,
fresh mozzarella, grape tomatoes, feta, basil and lemon.  In terms of flavour, this pizza was quite good with definite pesto vibes coming through with nuttiness, cheesiness and acidity.  Prawns were perfect too.  However, the pizza crust was a bit too soft and could've been a bit crispier.

Okay, the real dud of the meal was the Fried Chicken Mac & Cheese with buttermilk fried chicken, cavatappi noodles, bacon, sharp cheddar bechamel, parsley and parmesan breadcrumbs.  The real issue wasn't the mac & cheese was it was definitely cheesy and nutty with al dente noodles.  It was with the chicken where it was fried far too aggressively.  The chicken itself was dry and chewy while the batter was quite dark and hard.

The last dish was the Steak Frites featuring a  7oz Certified Angus Beef sirloin, peppercorn sauce, fries and truffle arugula.  This was asked to be prepared rare and it came out as such.  Due to this, the steak ate a bit chewier, but it was still fine.  The peppercorn sauce was creamy and lightly peppery.  In the end, we thought the food is pretty good, but really, the draw here is the killer location and view.  In terms of food execution and quality, I've had better at other Tap & Barrel locations.

The Good:
- Awesome view and location
- Good service

The Bad:
- Food was fairly good, but I've had better at other T&B locations 

Hart House

With all the new restaurants available for us to dine at in the GVRD, it is easy to forget about some of the oldies.  Literally and figuratively, the Hart House is one of the oldest restaurants still standing in the Lower Mainland.  Housed in a Tudor-style mansion overlooking Deer Lake, the place is quaint and the setting is beautiful.  I recently came back for brunch and it was pretty good, especially at its reasonable price point.  Hence, my mom picked the place for her birthday dinner.

Looking over the menu, there wasn't a huge selection of appies we could share.  We normally do not order Charcuterie at restaurants because we eat all the time at home, but we got it this time.  It featured sopressata, capicola and salami with manchego and goat cheese brie.  This was a nice selection of meats and cheeses that also included cornichons, crostini and warm olives.

Staying with meat and cheese, we had the Prosciutto & Burrata as well.  There was a generous amount of creamy burrata drizzled with lemon & chili honey vinaigrette atop white asparagus.  That vinaigrette had a nice balance of sweet, spice and acidity.  Other than the parcels of buttery and purposefully salty prosciutto, we also found asparagus ribbons and fresh dill.

Now to some items that required cooking, we had the Seared Diver Scallops with wild garlic puree, pickled ramps, tobiko and garlic & Parm chips. Aesthetically-pleasing, this dish was equal to the task when it came to overall execution.  The scallops were beautifully seared maintaining a rare centre.  They were properly seasoned and buttery soft in texture.  The brightness of the garlic puree was welcomed while the crunch from the chips broke up the softness of the dish.

Our last appie was the Grilled Humboldt Squid which actually belonged to the Chef's Menu (Taste of the Middle East).  This was a fairly simple dish, but prepared expertly.  The grilled squid was super tender while still having a bite.  Underneath, we found a tabbouleh salad made with quinoa instead of bulgur.  Flavourwise, it was bright and mildly acidic.  A small amount of yogurt on top added creamy tang to the dish.

As part of the tasting menu, the main dish was the Ras el Hanout Braised Lamb Shank.  This was a generous portion of lamb, couscous with Turkish apricots, capers and olives as well as toasted almonds and carrots.  The lamb shank was perfectly cooked as it fell off the bone being moist and gelatinous. I found the flavours to be a bit muted though.  As for the couscous, it was texturally on point with the sweetness of apricots and tangy saltiness of the olives and capers.

My mom decided on the 6oz AAA Beef Tenderloin with braised short rib crepinette, shiitake marmalade, baby carrots, gruyere pomme puree and red wine jus.  She asked for it to be prepared rare and it was exactly that.  Nice sear on the outside of the steak too.  That short rib crepinette was tender and meaty while the pomme puree was smooth with a balanced cheesiness.  Loved the jus, but wish there was more of it (maybe serve some on the side?).

Viv went for the Blackened Lois Lake Steelhead with broccolini, roasted fingerling potatoes, smoked steelhead mousse, cherry tomatoes, trout roe, lemon beurre blanc and herb oil.  Sporting a slightly crispy charred exterior, the steelhead was moist on the inside.  It was well-seasoned with a smoky savouriness.  Veggies were perfectly cooked while the beurre blanc had good acidity.

My dad got the other fish entree in the Pan-Seared Halibut with cherry tomatoes, baby chard, pesto fregola and sauce vierge.  The large piece of halibut was expertly prepared where it was flaky and moist.  The sauce was tangy and aromatic from the herbs.  This was further amped up by the al dente pasta tossed in pesto.  The addition of tomatoes added more brightness as well as acidity.

My daughter loves duck and it was no surprise to anyone she went for the Seared Duck Breast.  It sat atop porcini polenta, pea puree, morels, grilled asparagus and cherry jus.  Prepared medium, the duck was tender and moist.  The skin was semi-rendered while slightly crispy.  Jus was sweet and complimented the duck beautifully.  Loved the morels as it added both earthiness and texture.

 

My son went for the Hart House Burger featuring an AAA beef brisket patty, garlic mayo, smoked caciocavalla cheese, pickles, tomatoes and arugula.  The last time we were here, I had the exact same burger.  Therefore, it was no surprise that it was good.  Well-charred, the beef patty was moist and juicy.  Lots of beef flavour and nicely complimented by the cheese.  Those truffle frites were super crispy with plenty of earthiness and saltiness.

As part of the chef's menu, the dessert was the Baklava with walnuts, candied pistachio and pistachio ice cream.  Normally, I'm not a huge fan of this because it is so sweet.  However, this was just sweet enough so I could actually have more than one bite.  The layers of phyllo were crispy on top while the sweetness of the honey was restrained.  Side of pistachio ice cream added a creamy coolness to the dessert.

Even though we were sharing the desserts, my daughter essentially ate Dark Chocolate & Raspberry Trifle with lavender roasted white chocolate all by herself.  This featured discernible layers of sweet and bitter chocolate intermingled with the tanginess of the raspberries.  It was purposefully sweet and nicely balanced.  It was topped with meringue, chocolate shavings and fresh raspberries.

Our last dessert was the Basque Country Cheesecake with vanilla Chantilly & blueberry compote.  This is very different than a classic NY cheesecake where it was, of course, burnt on the top and also lighter and more custardy than cheesecake-like.  I liked how the cheese flavour still came through, but the texture was a bit more eggy than other versions I've had.  Still loved the texture and the blueberry sauce was mild enough to not add too much sweetness.  Overall, it was a good dinner at The Hart House.  Nothing mind-blowing, but solid and predictable.  A classic experience in a heritage Tudor-style house.

The Good:

- Classic place, classic setting

- Solid food

- Excellent service

The Bad:

- Traditional and safe, so don't expect too many risks here