skip to main |
skip to sidebar
It wasn't too long ago that I had visited the Kits location of the Rocky Mountain Flatbread Co. Miss Y and I were treated to some newer items on the menu just before strolling down to watch the fireworks. This time around, I was joined by a much larger contingent for the purposes of trying even more food to round out this post. Inner Fat Girl, a couple of her friends and blogger Ruveen. Having Ruveen there was great as I wasn't the only one fussing over photos...
We decided to pick an appie each to share including the Bruschetta with toasted organic house made bread. We enjoyed the option of scooping our own portion of marinated tomatoes. This way, the bread stayed crisp. As for the tomatoes, they were plump and sweet while kissed lightly by balsamic, basil and topped with parm. Colourful and large in portion size, the Antipasto consisted of meats, cheese, pitted olives and roasted veggies. This was accompanied by organic bread with balsamic and EVOO. I thought the plate was balanced in the amount of items where we could create our own flavour combinations.
Moving onto some salads, I dug into the Basil and Blackberry consisting of greens, sprouts, crimini mushrooms, mango and roasted red peppers. This was rather sweet due to the blackberry dressing as well as the chunks of ripe mango and red peppers. I thought the basil was definitely in the background, which wasn't necessarily a bad thing as I generally do not like overwhelming herbs in a salad. Universally, we liked the Fig & Goat Cheese Salad more due to the understated sweetness as well as the slight pungency of the creamy goat cheese. Personally, I thought the ample amount of red onion slivers were too strong for the rest of the ingredients.
Shockingly, I selected the Roasted Vegetable Salad as my contribution to our appies. And even more disturbing was the fact I liked it. The veggies were fresh where their natural sugars were activated from the roasting. Add some mozzafini di latte, EVOO and balsamic, there was not much to dislike about this other than maybe if there was some meat sprinkled on top. Onto our first flatbread (or pizza), we decided on half Parma and half Genoa Salami. Consisting of mozza, Schinken speck cured ham, criminis, mango, arugula and parm, the Parma had a little of everything including salty, sweet, umami and bitterness. However, we enjoyed the Genoa Salami more due to the impactful saltiness of the meat combined with tartness of the cherry tomatoes as well as an extra punch of salt from the Kalamata olives. All of these toppings were held together nicely by the crispy thin crust.
We continued with 2 of their new artisan flatbread pizzas including the Fig & Brie with Schinken speck cured ham, brown mushrooms, caramelized red onion and arugula. With seemingly an even thinner crust, it was super crunchy where it held up to the last bite. It was nicely salted which accented the sweetness of the fig and creaminess of the brie. Next, the Italian Fennel Sausage was constructed with roasted red peppers, roasted garlic cloves, semi-dried roma tomatoes, caramelized red onions, mozzafina di latte and goat cheese. Compared to the fig & brie, this was less balanced being tart with some sweetness, but little impact from the sausage in terms of both texture and flavour.
Rounding out the savoury dishes, we got 2 of their new pasta items on the menu. I started with the Smoked Bacon & Three Cheese. I found the penne a touch soft, but forgiveable since it was local fresh-made pasta. It was coated in a rich sauce made with whole cream, leeks, aged cheddar, mozza and parm. The smoked bacon provided the saltiness while the caramelized onions added both sweetness and some tartness. As for the Bolognese, it was lighter than expected with a meaty sauce that featured some depth. I guess the addition of zucchini and red peppers provided some brightness and moisture that broke up the potential heaviness of a meat sauce. I personally enjoyed the sauce without the addition of the veggies.
For dessert, we had 2 familiar offerings (at least to me) in the Warn Double Chocolate Brownies and the Baked Cheesecake featuring a coconut base (hence gluten-free). Just like before, the brownie sported a firm and crispy exterior giving way to a gooey chocolaty centre. It wasn't particularly sweet which was fine by me. As for the cheesecake, it wasn't super rich nor very cheesy. I did like the firm coconut crust in terms of texture, but like last time, wasn't sure of the flavour combination. On the other hand, the meal as a whole was solid just like my previous visit. I particularly like their new artisan flatbreads due to the thin crispy crust and different ingredients.
*All food and drinks excluding gratuities were complimentary*
The Good:
- Crispy and thin crust
- Not lacking ingredients
- Some healthier options
The Bad:
- Salads were pretty sweet (I would've liked a bit more balance)
- Not super expensive, but not cheap either
Aussie left over 15 years ago to start a life in Australia (hence the nickname) since he married a real Aussie girl. Hence, we haven't connected as often as we would've liked due to distance. However, whenever he is in town, we make it a priority to meet up. Last year, it was with the whole family, but this time around he made a trip out to Lotusland since he was in between jobs. Back in University, we had ferocious appetites which would potentially bankrupt many buffets, so we decided to hit up the newly renovated Yale Saloon for some meat action. You see, they have become a BBQ restaurant (get your head out of the gutter...).
But before we attacked the meats, we got a bunch of appies to go with our brews. We sampled the Deep Fried Pickles first and sadly, the tempura batter on the outside was a fail my opinion. It was somewhat doughy and not nearly crispy enough. They would've done better using breading or panko instead. As for the pickle itself, it was juicy and appealingly salty/tangy. Everything was all and well when we dug into the Candied Bacon as each strip was meaty and just sweet enough. The stickiness of the exterior didn't degrade the texture of the bacon much. I felt that it didn't even need the accompanying dip.
With the urging of our waitress, we also got the Chipotle Smoked Chicken Wings. Unlike their appearance, the wings were not particularly spicy, rather, the smokiness really came through. Despite the tendency of smoked chicken being dry, these were not overly so. In fact, there was some succulence left while sporting rendered skin. Since I absolutely love fries, it was a given that a side of Fries was to be included in our order. These were on point being the Kennebec variety and double-fried. Hence, they were aggressively crispy while retaining some potato texture.
Onto the main event, we shared the Sampler Plate consisting of Brisket, Side Ribs, Pulled Pork, Potato Salad, Coleslaw, Jalapeno Corn Bread and Baked Beans. Due to the cut of brisket, we found it somewhat dry, but still appealingly smoky with a tasty bark. The ribs were really good being smoky with a good char while tender and not dry. Retaining some moisture and mildly sauce, the tender pulled pork was respectable. Sweet, but balanced with some spice, the corn bread was super moist. As for the sides, the potato salad was eggy and mild tasting. The coleslaw was crunchy and in need of some acidity while the baked beans were somewhat sweet with nuggets of meat nestled within. As for the BBQ sauce, it was slightly thin and vinegary with a touch of sweetness. Now if you can believe it or not, only half a piece of brisket remained after we were done. I guess we didn't completely lose our touch after all these years.
The Good:
- Nicely renovated
- Decent eats
- Fantastic service
The Bad:
- Depending what you order, it can get pricey (but it is meat heavy though)
- Gotta send the pickles back to the drawing board
The conveniently-located lunch spot, we all know about these places. Purely operated on the premise that the businesses nearby will need a place for lunch when there are really not many options nearby. Yeah, some of these places can hold people hostage because they are the only game in the area. However, if we look hard enough, there are some gems to be found. That was the case when Dav and I were looking for eats on Annacis Island. Yup, there was the McD's and Tim's, but we weren't going to eat at those places. Rather, we stopped by Morrison's Grill located in a trades school.
Without any expectations, we got some eats including the Chicken Burger with fries. Okay, chicken burgers are as exciting as a time-share seminar, but this one was pretty good. The soft toasted bun held up well to the ingredients. As for the chicken itself, it was nicely seasoned while being tender and almost juicy. Now that was a solid chicken burger, but my 701 Burger was something I didn't expect. It featured the same toasted bun while sporting a charred beef patty that was juicy and flavourful. Add crispy bacon and fresh produce, this was as solid as any burger I've had of late. The crispy fries did their thing as well.
Now we couldn't just have 2 burgers and call it a meal right? So to top it off, I ordered their Baked Lasagna for good measure. Well, it wasn't going to give and Italian restaurants nightmares, but it was solid for what it was. Bubbling hot with plenty of melted cheese and ground beef, it was bathed in a tangy tomato sauce. As you can probably imagine, the food at Morrison's Grill caters to the local lunch crowd. It succeeds in that respect and more so in my opinion. The few items that we tried were well-prepared and a bit better than expected.
The Good:
- Surprisingly decent eats given its main purpose
- Really friendly people
The Bad:
- Not expensive, but not super cheap either
- Lack of parking, but most people would walk there
It goes without saying that Indian restaurants are a dime-a-dozen in Surrey. That makes me pretty happy because it also happens to be one of my favourite cuisines. However, some variation in my diet would be good. Too much butter chicken makes for some interesting times afterwards... TMI? So whenever there is a break in the butter chicken action, I am game. One place I've been eyeing for awhile has been Sticky Rice Thai in the former location of Pachamami Sabor Latino. I visited the place by myself and again with Chill a few weeks later.
On my first visit, I found the texture of the Pad Thai noodles to be chewy with just enough moisture. There was a certain smokiness from the proper wok toss that was in the background. At the forefront was the ample amount of palm sugar. So much so, I thought the dish was too sweet where there was not enough tang. I did like the legit ingredients such as pressed tofu and pickled turnip. Possibly a wedge of lime might've helped things a bit. As for the Beef Red Curry, I found it equally sweet. However, the layers of flavour were still present such as some seafoodiness and spice. Although it is not very traditional to tenderize beef in Thai cuisine, I did enjoy it here as it was very easy to chew.
On another visit with Chill, we shared the Pad See Ew that was a pretty good portion for the price. It featured flat rice noodles that were cooked all-the-way-through being soft while maintaining a chewiness. They were all separated and intact without any breakage. The dish was sweet much like the others with enough caramelization of the dark soy. Ample and relatively tender, the beef was also the beneficiary of good wok heat. We also had the Chicken Green Curry which was, you guessed it, sweet. It was very mild and creamy where it could've used a bit more spice. We found the chicken to be buttery and tender while the eggplant and peppers were still vibrant. Overall, the food at Sticky Rice was decent as well as the service. Maybe they could ease up with the palm sugar though.
The Good:
- Nice people
- Decent eats
- Okay pricing
The Bad:
- Rather sweet
As mentioned in my post on Chill Winston, Miss Y has embarked on a diet that has certain restrictions. The biggest one of all would be the source of her proteins. Seeing how most restaurants do not state the source of their meat, it severely limits the choices when we choose to eat out. However, shellfish is not a problem for her. On the other hand, there are not many restaurants that are dedicated to serving mainly shellfish. Well, lucky for us, Rodney's Oyster Bar was still open as we were looking for appropriate eats.
Naturally, we started with a platter of Oysters consisting of Kumamoto, Pink Moon, Kusshi and Lighthouse Point. Served on the side were all the usual condiments including horseradish, lemon, hot sauce, Worchestershire and vinegars. For me, I personally love Kusshis and went for them first. They were shucked well with no shell fragments. Buttery, sweet and lightly briny, these went down nicely. Upping the sweetness were the Kumamotos as they barely needed any condiment and were good on their own. The pink moons were the brininest of the bunch.
Of course we didn't just order oysters and called it a night (although oysters are rumoured to improve ones' night, Viv you didn't read that!). I ended up trying their Clam Chowder which was chock full of tender potatoes and a decent amount of clams. I would've liked a more briny taste to the broth, but it was flavourful nonetheless with the sweetness of onions. I wouldn't necessarily classify the thickness as creamy, but it was hearty though.
Onto more shellfish, we got an order each of the Steamed Clams and Steamed Mussels. We asked for them to be prepared simply with butter and natural wine broth. Both were steamed properly where the clams were buttery with an appealing chew. The natural brininess was not interrupted by any unnecessary seasoning. The mussels were buttery and plump. Although both were pretty simple in terms of ingredients, the fact that they were cooked just right made them appealing.
On another visit, we had another helping of Oysters (duh, because the place is called Rodney's Oyster Bar!) that included Village Bay, Royal Miyagi, Stellar Bay and Kumamoto. This was significantly more expensive than last time, but in the end it was worth it. These were all on point being fresh and properly shucked (no shell pieces). I particularly enjoyed the meaty Stellar Bays as they were mildly sweet. On the same note, but softer in texture, the Royal Miyagi were also very good.
To complete our meal, we also got the Fish Stew that consisted of 2 scallops, 2 prawns, some fish and 7 mussels in a fairly zesty and spicy tomato-based broth. It was hearty where the natural flavours and sweetness of the fish was completely hidden. Portion size was not particularly impressive where we need a bunch of bread to supplement. We also got the Garlic Prawns with rested in a buttery and garlicky sauce that was spiked lightly by chili flakes. The prawns themselves had a meaty snap and exhibited natural sweetness. Yet again, this was meant for small appetites (although one couldn't expect too much as seafood is expensive). These 2 revisits pretty much summed up what Rodney's is all about - great place for oysters and shellfish.
The Good:
- Good selection of fresh and well-shucked oysters
- Nice casual vibe
The Bad:
- Entrees are average and small in portion size
- Can get rather pricey
Posts
It wasn't too long ago that I had visited the Kits location of the Rocky Mountain Flatbread Co. Miss Y and I were treated to some newer items on the menu just before strolling down to watch the fireworks. This time around, I was joined by a much larger contingent for the purposes of trying even more food to round out this post. Inner Fat Girl, a couple of her friends and blogger Ruveen. Having Ruveen there was great as I wasn't the only one fussing over photos...
We decided to pick an appie each to share including the Bruschetta with toasted organic house made bread. We enjoyed the option of scooping our own portion of marinated tomatoes. This way, the bread stayed crisp. As for the tomatoes, they were plump and sweet while kissed lightly by balsamic, basil and topped with parm. Colourful and large in portion size, the Antipasto consisted of meats, cheese, pitted olives and roasted veggies. This was accompanied by organic bread with balsamic and EVOO. I thought the plate was balanced in the amount of items where we could create our own flavour combinations.
Moving onto some salads, I dug into the Basil and Blackberry consisting of greens, sprouts, crimini mushrooms, mango and roasted red peppers. This was rather sweet due to the blackberry dressing as well as the chunks of ripe mango and red peppers. I thought the basil was definitely in the background, which wasn't necessarily a bad thing as I generally do not like overwhelming herbs in a salad. Universally, we liked the Fig & Goat Cheese Salad more due to the understated sweetness as well as the slight pungency of the creamy goat cheese. Personally, I thought the ample amount of red onion slivers were too strong for the rest of the ingredients.
Shockingly, I selected the Roasted Vegetable Salad as my contribution to our appies. And even more disturbing was the fact I liked it. The veggies were fresh where their natural sugars were activated from the roasting. Add some mozzafini di latte, EVOO and balsamic, there was not much to dislike about this other than maybe if there was some meat sprinkled on top. Onto our first flatbread (or pizza), we decided on half Parma and half Genoa Salami. Consisting of mozza, Schinken speck cured ham, criminis, mango, arugula and parm, the Parma had a little of everything including salty, sweet, umami and bitterness. However, we enjoyed the Genoa Salami more due to the impactful saltiness of the meat combined with tartness of the cherry tomatoes as well as an extra punch of salt from the Kalamata olives. All of these toppings were held together nicely by the crispy thin crust.
We continued with 2 of their new artisan flatbread pizzas including the Fig & Brie with Schinken speck cured ham, brown mushrooms, caramelized red onion and arugula. With seemingly an even thinner crust, it was super crunchy where it held up to the last bite. It was nicely salted which accented the sweetness of the fig and creaminess of the brie. Next, the Italian Fennel Sausage was constructed with roasted red peppers, roasted garlic cloves, semi-dried roma tomatoes, caramelized red onions, mozzafina di latte and goat cheese. Compared to the fig & brie, this was less balanced being tart with some sweetness, but little impact from the sausage in terms of both texture and flavour. 
Rounding out the savoury dishes, we got 2 of their new pasta items on the menu. I started with the Smoked Bacon & Three Cheese. I found the penne a touch soft, but forgiveable since it was local fresh-made pasta. It was coated in a rich sauce made with whole cream, leeks, aged cheddar, mozza and parm. The smoked bacon provided the saltiness while the caramelized onions added both sweetness and some tartness. As for the Bolognese, it was lighter than expected with a meaty sauce that featured some depth. I guess the addition of zucchini and red peppers provided some brightness and moisture that broke up the potential heaviness of a meat sauce. I personally enjoyed the sauce without the addition of the veggies.
For dessert, we had 2 familiar offerings (at least to me) in the Warn Double Chocolate Brownies and the Baked Cheesecake featuring a coconut base (hence gluten-free). Just like before, the brownie sported a firm and crispy exterior giving way to a gooey chocolaty centre. It wasn't particularly sweet which was fine by me. As for the cheesecake, it wasn't super rich nor very cheesy. I did like the firm coconut crust in terms of texture, but like last time, wasn't sure of the flavour combination. On the other hand, the meal as a whole was solid just like my previous visit. I particularly like their new artisan flatbreads due to the thin crispy crust and different ingredients.
