skip to main |
skip to sidebar
Unless you've been stuck to your own neighbourhood in the past few years, it has been increasingly obvious that Fraser Street is taking over from Main Street as hipster central. Gradually, we've seen more and more additions that include Sal y Limon, Earnest, Carano, Bows & Arrows, Crow Bar, Jethro's and if we stretch it a bit, Savio Volpe. The latest spot to set up shop is Bells & Whistles near the intersection with Kingsway. It boasts a great selection of draft beers in addition to a decent selection of eats. We decided to check the place out after softball practice with the team.
We got there shortly after 8:00pm on a Monday night and the place was bustling. After some bevvies, we moved onto the food starting with the Pimento Cheese Dip accompanied by pretzel crisps, mini-pickles and grainy mustard. This was pretty straightforward with a cold and thick cheesy dip. It had the appealing sharpness from the cheddar combined with the sweetness from the pimentos. The pretzel chips were firm enough to scoop the cheese as well as remain crunchy. This went well with my light and crisp passionfruit ale. Next up, we shared the Pineapple Sriracha Chicken Wings which happened to be gluten-free. I thought the flavour was spot on being a great combination of aromatic sweetness with a spicy kick. The skin was fairly well-rendered with a few fatty parts while the meat was succulent and almost juicy.
Bam Bam and Pebbles started with both the KFC (Korean Fried Chicken) and the Chili Cheese Fries. I found the KFC to be very saucy, hence, the flavours were pretty intense. There was this smoky, sweet and richly spicy hit that was quite good. The pieces of chicken needed to be bigger as it was completely overwhelmed by the sauce. It felt like I was eating sauce, but at the very least, it was tasty. Despite being tiny, the chicken stayed moist and tender with the batter being soft due to the amount of moisture. As for the chili cheese fries, I thought they were fantastic. Although appearing to be generic, the fries were nothing but. They were hot and uniformly crispy. Meaty and not overly wet, the chili was a nice compliment to the fries as it was flavourful without being too spicy. The aged cheedar added a sharpness as well as the ooey gooey factor.
Miss Y decided on the gluten-free Baha Fish Taco with tempura cod, Mexican slaw, cilantro crema and chipotle salsa. She added a side of fries with garlic rosemary aioli to round things out. Since the batter was gluten-free, the textures were definitely different. She remarked that the whole thing turned out to be too wet and not crispy at all. The fish was fresh and flaky though. The fries were the best part being even crispier than the chili cheese fries as there was nothing on top. They were even better dipped in the creamy and noticeably garlicky aioli. Continuing with fish, we also had the Ahi Tuna Poke with green onion, cilantro, cucumber, black sesame seeds and avocado. This was served with gluten-free tortilla chips. Although the poke wasn't the easiest to pick up with the chips, it was fresh, clean-tasting and nicely textured. A bit pricey at $14.00, but good nonetheless.
In terms of the bigger dishes, I shared both the Fancy Burger and the Crispy Chicken Sandwich with R2D2. At first glance, many might wonder why their burgers and sandwiches are on the higher end of the pricing continuum. However, upon finishing it with the accompanying fries, it as pretty filling. I found the fancy burger messy to eat (not a bad thing) due to the combination of a house-made patty, thyme-roasted mushrooms & onions, goat cheese, truffle and basil aioli, alfalfa sprouts and tomato. Although the beef patty consisting of short-rib, brisket and chuck was not exactly juicy, it wasn't dry though. There was a nice char that elevated the existing meatiness. We thought the crispy chicken to be quite good as well. It was indeed crispy and also rather moist too. The black pepper mayo really came through.
Since their ice cream machine was busted, we returned for another visit. Before dessert, we decided to try their Nachos Grande with aged cheddar, beef chili, corn, fresh guacamole, black beans, chipotle salsa, pickled onion & jalapenos and olives. This thing was incredibly massive. It didn't look like much in terms of table space occupied, but the amount of layered ingredients made the nachos hearty and filling. Despite the plethora of wet toppings, the house-fried thick chips remained crunchy while not being greasy nor heavy. Loved that there was a noted spice as well. There was no need to dip them into anything as the dip was built right into the dish. Bam Bam and Pebbles got the Popcorn Shrimp which looked like a pretty small portion. Indeed it was, but the quality and execution made up for that. The little nuggets were crispy and light while the shrimp was perfectly cooked. They were buttery with a cold-water snap.
Almost everyone at the table decided to go with the All-Day Breakfast Burger consisting of thick maple sausage pork patty, American cheese, hashbrowns and a fried egg. This was a great decision because for all the hype this thing has received on social media, it delivered. First off, the thick sausage patty was moist, well-seared and flavourful. The fried egg was perfectly runny while the hashbrowns were notably crispy. With everything combined, the burger was filling and well-balanced in terms of texture and taste. Milhouse decided to be different and had the Big Ring consisting of BBQ sauce, onion rings, blue cheese and rosemary bacon. Made with the same meaty and flavourful (naturaly meat flavour) beef patty, this was as good as the fancy we had last time. However, that also meant that the onion rings were not crispy enough (same as last time). Flavourwise, the tangy BBQ sauce and sharp blue cheese offered enough impact while the bacon was crispy and aromatic.
On yet another visit (they recognize us now...), we finally got around in trying one of the cheaper items on the menu - the sour cream and onion Corn Nuts. Not bad for $3.00 as it was actually a good amount. Naturally, this was a nice compliment to our beverages. The nuts were crunchy with a creamy tang and an onion finish. On our original visit, we had tried the pineapple sriracha wings, so we ended up with the other flavour this time being the Sweet & Sour Mustard. Served as whole wings, these were crispy and fairly well-rendered. Exactly as before, the meat was tender and juicy. However, the actual flavour was meh. It was neither very sweet nor sour. Rather, it was actually kinda bland. Either there needed to be more glaze or the glaze itself needs something.
I ended up sharing the Fat Stevens with R2D2. It consisted of beer-brined chicken, gravy, mayo and crispy fried onions stuffed into a milk bun. This was reminiscent of the Brass Chicken Sandwich of the long gone La Brasserie food truck. The entire thing was saucy and messy, but ultimately delicious. I found the generous chunks of chicken to be super tender and moist. Enveloped by a thick and flavourful gravy, there was enough saltiness to go around including the bun. The crispy onions on top added a sweet crunch. For the first time ever, there was a salad at the table. Pom Pom wanted to be healthier with the Big Salad comprised of arugula, quinoa, goat cheese, lemon-caper vinaigrette, candied pecans, seasonal berries, pumpkin seeds and cucumber. This was a good balance between sweet and acidity where it brought brightness to the peppery arugula. The combination of sees and pecans provided the textural crunch.
We've been always curious about the other 2 types of fries (other than the chili fries), especially the Chowder Fries. Yah, it really was fries topped with chowder consisting of cream corn, local fish, fresh dill and paprika. In all honesty, I wasn't a huge fan of this. I did enjoy the chowder by itself as it was briny and fishy (in a good way). The creaminess was just right and the sweet corn did its usual thing. But when used as a sauce for the fries, something got lost in translation. It just wasn't appealing to eat. On the flip side, the Lamb Curry Fries were magnificent. The fries were just another starch to go with the curry rather than rice or naan. Just spicy enough and full-bodied, the curry was aromatic and well-seasoned. I found the chunks of lamb to be tender and well-portioned. To top it all off literally and figuratively, the mint-lime yogurt provided a bright creaminess.
All the food was fine and dandy, but the real reason we were here was for the soft serve ice cream. For myself, I chose the Stout Float mostly due to the fact no one ordered it. To be honest, I was not too sure of this when I spotted it on the menu and wasn't too sure after the first sip either. However, after I vigorously mixed the soft-serve into it, the flavours were more balanced. There was an initial creamy sweetness that gave way to a bitter finish that was akin to dark chocolate. Since I'm not a huge fan of sweet desserts anyways, it worked for me. With that being said, the best choice was the Coco Crisp with salted caramel soft serve, chocolate sauce, Skor bar crumble, white chocolate and pretzel bits. I loved the balance between sweet and salty while the soft-serve was creamy and purposefully sweet. The crunch from the toppings was light and didn't take away from the creaminess.
Bear and Milhouse had the other 2 options in the Demar Deraspberry and Berry Rice. Sporting original and blueberry twist, Oreo chunks, summer berries and sprinkles, the demar deraspberry was fruity as expected. It didn't eat very sweet despite the ingredients listed. With that being said, the crunchy Oreo pieces did add pops of sugar intermittently. As for the berry rice, it was comprised solely of blueberry soft-serve with "lemonade" and poppy seed rice crispy squares. Although blueberry anything usually means bland, this was aromatic enough. The crispy squares added texture while the lemonade topping provided the "pop" needed to liven up the blueberry ice cream. So after these 2 visits, we nearly demolished the entire menu except for a few things and the salads (LOL). It is safe to say the food is generally good while the selection of brews adds to the dining experience. However, for some, the pricing may seem high, but remember, many chain restaurants charge even more than this.
The Good:
- Generally good food
- Good selection of bevvies
- Creamy soft-serve
The Bad:
- On the pricier side, but not outrageous either
- Onion rings need work
Alright, the title of this post is not a typo nor some half-hearted attempt to offer food on weekend mornings and early afternoon. Rather, Gyoza Bar has developed some dishes strictly for brunch in addition to their usual favourites. Similar to Chinese Dim Sum, Japanese "brunch" does not resemble what we expect in North America. With that being said, I'm sure with the inclusion Hollandaise sauce in one of their items, they are doing their best to incorporate familiar brunch staples into their Japanese specialties. I was recently invited to check it out and made it a family meal by including the wife and kids.
Of course a visit to Gyoza Bar is definitely not complete without an order of their Pork Gyoza. We went for the 12 piece mostly because it looks better in pictures. The dish was as good as any other time we've been here. On the bottom, the dumplings were crispy and well-seared with a smoky caramelization. The thin and tender dumpling skin retained an appealing chew while the pork and cabbage filling was moist, meaty and flavourful. Served on the side was their umami soy and spicy miso. Both went well, especially the spicy miso as it added a salty heat.
Onto brunch, our first dish was definitely the most fusion of the bunch being the Pulled Pork Benny Bao. Served on a lightly fried mantou, we found moist pulled pork and a perfectly runny poached egg topped with a maple miso Hollandaise. This was really good as the Hollandaise had a background umaminess that complimented the sweet and salty aspects. In addition, there was enough acidity to balance the richness. Since the pulled pork was on the sweeter side, the jalapenos and onion were imperative. On the side, there was a togarashi-spiced kimchi corn hash that was sweet (from the corn niblets) and spicy with firm, yet cooked through potatoes.
Another interesting offering was the Okonomiyaki and Chicken Karaage. Underneath a runny sunny side egg, the thin okonomiyaki was firmly crunchy with a loose and light centre. It consisted of finely chopped cabbage and chunks of ham. There was an appealing ginger flavour to go with the slightly smoky and caramelized crust. The balls of chicken karaage were very crispy while meaty, albeit somewhat dry, on the inside. As it was doused with plenty of tartar sauce, it reminded me of a chicken nanban rather than karaage. About that tartar, it was fresh-tasting and sharp from the raw onions.
Onto a more traditional Japanese brunch/lunch item, we were presented with the Gyoza Bar Brunch Teishoku. It consisted of an albacore tuna tataki rice bowl with lettuce and a wealth of green onion, onsen tamago (for the rice), siero mushi steamed shrimp & veggies, sesame dipping sauce and wakame dashi soup. Besides being beautiful to photograph and look at, everything ate really well. When combined with the egg, the chewy rice was bathed in a umami silkiness that had brightness from the greens and a buttery meatiness from the tuna. We found the sesame sauce to be aromatic and tangy which was super impactful when we dipped the shrimp, mushrooms, tofu, squash and eggplant.
The kids didn't really stray far from their favourites with my daughter choosing the Bacon N' Egg Ramen. This was situated in a smoked soy chicken broth that was full of subtle, yet impactful flavours. There was a light smokiness combined with the meatiness from the chicken and of course the saltiness of the soy. As the menu description suggested, there was a strip of smoky bacon and a barely cooked egg within the hot broth and chewy al dente noodles. This was certainly interesting where the egg added a silkiness to the bowl and the bacon provided even more smokiness. Green onion, sweet corn and pea shoots rounded out the ingredients.
For my son, he had his standby with the Tamari-Shoyu Tonkotsu Pork Ramen. Consistently good, the broth was its usual umami-self (is that a word?) being rich and meaty. The noodles were chewy and firm while the chashu was fatty and tender. Oh and that ajitama egg, it was well-seasoned and creamy soft inside. Although Gyoza Bar is more know for their dumplings, the ramen has come a long way since their opening in 2014. Very solid. Overall, we found the brunch at Gyoza Bar both unique and tasty. If you were looking for something beyond the ordinary, then you will definitely find that at Gyoza Bar.
*All food was complimentary*
The Good:
- Beyond the ordinary
- Fair amount of food for the price
- Good execution
The Bad:
- Chicken karaage was a bit dry
With so many different ethnic foods available in Vancouver, it is with no surprise to see a few of them team up to create unique combinations. Of course, there are some expected fusion between Vietnamese and French in addition to Japanese and Pacific Northwest. Kissa Tanto brought us Japanese-Italian while we've seen Dynasty venture into various cuisines matched up with traditional Cantonese. Something a bit unexpected is the newly opened Kosoo with it French-trained chef doing some fusion with Korean cuisine. Recently, I attended a tasting of their new menu items.
Despite the French-Korean fusion that was expected, we started with an Italian dish in the Caprese Salad. Well, I'm happy to report that their take on it was successful with impactful flavours that were a good mix of acidity, bright herbs and sweetness. The ample garlic and onions along with the requisite basil created an aromatic hit that went well with the fresh tomatoes and mozzarella. As much as the additions seemed minor, the dish ate very differently than a traditional Caprese. Next up, we had a Japanese-influenced dish in the Toro Sashimi that was neatly plated as a flower and served essentially straight-up. Hence, this depended on the freshness of the fish and it was on point. Buttery soft while retaining a meatiness, the fish was naturally sweet.
Onto something that was mostly Korean, we had the trendy (at least in Vancouver it is) Spicy Chicken Galbi served in a UFO grill. In the centre, we found tender nuggets of chicken mixed with onions, cabbage and sweet potato-starch noodles bathed in a pointedly spicy sauce that had a nice kick as well as a background brininess. On the side, there was the usual melted mozzarella cheese, but the other part wasn't just plain corn. Rather, it was a yam puree with corn. Something a bit different than the usual corn and/or egg. Moving back to Japanese with a twist was the Spicy Popeye Gyoza filled with a whole prawn, spinach and cream cheese. This was as good as it looked with a firmly crunchy shell with a meaty prawn and creamy spinach. The spicy creamy dip in the middle amped it up a bit.
Completely back to Japanese, we sampled 2 rolls with the Spicy Tuna Roll and Unagi Roll. These were pretty typical, but that didn't mean they weren't good. In fact, I found the rice to be on point being chewy with enough moisture where there was just enough of it. The Unagi Roll was akin to most other dragon rolls consisting of a imitation crab, avocado and a generous amount of unagi on top. The spicy tuna had a similar base roll while topped with seared tuna, jalapenos, spicy mayo and special sauce. As expected, this roll had more impact due to the added spice and sauces.
Taking inspiration from the chef's French-training, we had the Tomato Mussel Stew that exhibited Korean spices. Hence, there was a unique zestiness that was more spicy than what you would normally see in tomato-based mussel dish. That was a good thing though as the mussels were extremely briny. This helped balance the strong seafoody flavours. Beyond that, the mussels were buttery and on point. Going in yet another direction, we had mussels again, albeit in the Spanish Gambas featuring classic EVOO and garlic with a Korean twist utilizing Korean dried chilies. Hence, we got the usual garlickiness combined with some heat. The best part was dipping the side of bread into the oil.
We then came all the way back to Japanese with a large serving of Gomae. Beyond the unique plating where we found the gomae an interesting geometric shape, the Korean sesame sauce underneath was not as sweet as it appeared. Rather, there was some nice aromatics going on. I would say that it wasn't as strong as some other versions I have tried though. We had the Tartare Sampler that was not on the new Spring menu but was beautiful to photograph and equally tasty. The sesame mustard dressing for the tuna had an umami quality to it with a bite at the end. I thought the sweet soy, tako, wasabi and Korean pear was a flavourful compliment to the buttery beef. The one thing that stuck out from this tasting was that their form of fusion was restrained where flavours were complimentary rather than reinventing the wheel. It reminded me of Indian-Chinese food, where the dishes looked familiar, but the flavours were uniquely different.
*All food and beverages were complimentary*
The Good:
- They didn't go overboard with the fusion
- Varied menu
- Subtle, but flavourful spice additions
The Bad:
- Some might want more daring fusion
My experiences with conveyor-belt sushi has been mediocre at best. I've tried the inexpensive Sushi Land and although one can eat there on budget, the food ain't something to write home about. I found Blue C Sushi to be better, but at their pricing, very hard to justify going there over Sushi Land. Finally, Sushi Maru in Bellevue was the best of the bunch, but once again, it wasn't super cheap. So really, I had no reason to do this again, but alas, the kiddies love the novelty. Therefore, we visited the popular chain Genki Sushi while we were staying in Renton.
For those unfamiliar, you help yourself to anything on the conveyor belts where you will be charged accordingly by the plate color (with each representing a different price point). Upon sitting down, the kids started grabbing plates like no tomorrow. We ended up with Salmon, Red Tuna and Tamago. Unless I'm mistaken, the rice appeared to be shaped from a machine (since they were so uniform). No matter really since the texture was actually not bad being chewy and not overly wet. It was a bit bland, but sushi rice comes in all levels of seasoning. On top, the salmon was sliced rather thin but was buttery soft. The tuna was firm and not all-that-flavorful. Surprisingly, the tamago was decent (of course it wasn't prepared the traditional way, but let's keep it real here...) being fluffy and slightly sweet albeit thin. The Seared Salmon was buttery, but lacking in flavour, it needed more charring and some sauce.
The problem with conveyor-belt sushi is that one tends to grab everything that they see. Call it the power of suggestion (visuals) and/or being very hungry. So the next 3 Nigri consisted of Tuna, Spam (yes, really) and Mackerel. Although haphazardly sliced, the tuna was quite good. It was somewhat thick, but the texture was on point with a meatiness that was still soft and buttery. Not much to say about the spam other than it was sauced with some teriyaki and did its best impression of a masubi. Graced with the usual green onion and ginger condiment, the mackerel was pretty typical (which was a good thing). My son really loved Unagi, so we had to get some for him. However, it was a special order since if you can imagine how it would be sitting on the conveyor-belt for too long. As you can see, the portion was generous and it was warm and buttery soft.
Onto some cooked items, we also special ordered the Fried Salmon Bits and Popcorn Shrimp. These were actually available on the conveyor-belt, but our server told us to ignore those since they had been sitting out for awhile. Crunchy and light, the fish skin were akin to the packaged version found in Asia except these were served warm. They were lightly salty and with the squeeze of lemon, it was rather addictive. The popcorn shrimp was more or less acceptable as the shrimp inside was buttery with a snap. I found the breading to be a bit thick though, yet still crunchy. We didn't special order the Deep Fried Potstickers, but they turned out to be still crunchy while okay on the grease.
Onto the maki rolls, we chose the Garlic Salmon Roll with kanikama salad, cucumber, seared salmon, garlic mayo, BBQ eel sauce, sweet chili sauce and green onions. Once again, there wasn't really anything wrong with the roll as the rice was fine and the garlic really came through. It was essentially a California roll with seared salmon on top. We also had the Spicy Tuna Roll consisting of tuna, cucumber and chili pepper. As evidenced in the picture, the spiciness was pretty obvious. Hence, it lived up to its namesake. If you haven't noticed by now, the food was decent, but it didn't exactly light my foodie fire. However, with that being said, it was reasonably-priced and was fun for the kids. If you come in with clear expectations, Genki does the job for conveyor-belt sushi.
The Good:
- Decent
- Reasonably-priced
- Although service was sparse, it was actually quite friendly
The Bad:
- Don't expect too much
- Sparse service
Ever since my first ever visit to Din Tai Fung in 2011 at the Bellevue location, I've been back many times. I never felt the need to do a repost since things were basically the same. I had a chance to check out the Hong Kong location last year but wanted to go to other spots instead (but have heard the HK one is pretty good). Finally, it is time that I did another blog post on DTF partly because of time and mostly since they opened a new location at Southcenter in Tukwila. Since we were staying nearby, we dropped by on a Saturday morning to find that they weren't very busy. Score!
To start things off, we had the small bowl of Hot & Sour Soup that was loaded with green onions. After mixing it with the chili oil on top, the soup was flavorful in a sweet, savory and slightly spicy manner, but there was not enough tang. Hence, it wasn't balanced. I did like the silky tofu though as it had a pleasing mouth-feel. Seeing how we never seem to get enough veggies in our diet, we got an order of the Stir-Fried Broccoli with garlic. Although this was fairly simple dish, it was executed properly. The good-sized florets were crunchy while cooked all-the-way-through. It was mildly seasoned while the garlic did come through.
Onto the most important dish, the Pork Xiao Long Bao, these were made-to-order (similar to many other restaurants). These featured their signature thin dumpling skin where the twirl on the top was only slightly more chewy than the rest of it. Gotta eat these hot because the skin becomes progressively chewier as they cool. Inside, the soup was substantial where the natural sweet pork flavor was complimented by a discernible amount of ginger and xiaoshing wine. To change it up a bit, we also got the Shrimp Siu Mai which were essentially an XLB with a shrimp on the open top (albeit with slightly thicker skin). This ate more robust and with the addition of the snap texture of the shrimp, there was more variation.
The kiddies really love Stir-Fried Shanghai Rice Cakes, so to prevent any whining, we got it despite the plethora of food already. This was executed properly with chewy slices of rice cake that were also tender enough. There was enough wok heat for caramelization of flavors and color. Mixed in was a good amount of crunchy napa cabbage and tender spinach as well as julienned pork. Shockingly small in size, the Minced Pork Noodles was also texturally appealing. The ample meat sauce was sweet with a noticeable brininess from the dried shrimp. This in itself added enough umaminess to make the dish rather tasty. I just wished there was more of it.
Lastly, we had their Potstickers served with the crispy side on top. It featured the appealing and desired crunchy edges/bottom from the starch. I liked how they were not greasy despite the aggressive texture. Inside, the filling was moist and juicy while being well-seasoned. After it was all said and done, the amount we paid wasn't exactly cheap, so the good food came at a cost. However, we've never had a bad experience at DTF, hence, I believe it is worth the price. I particularly enjoyed that this location was large and not crazy busy.
The Good:
- XLBs are good with thin dumpling skin and flavourful soup
- Other dishes are generally good too
- Attentive service
The Bad:
- On the pricier side
- Smallish portions
My first ever experience with Jamjar was with their original location on Commercial Drive during a Brunch Crawl event. I vaguely remember that we had hummus and some other small things. Suffice to say, this did not fully represent what Jamjar has to offer. I never made it back despite my curiosity since Lebanese/Middle Eastern fare isn't exactly in abundance in Vancouver. Well, it wasn't until Nora suggested we all meet up for dinner one night at their new shop located at the old Rangoli spot.
We ended up sharing a few things to start including the Hummus Trio consisting of original, lemon and red pepper. I thought all of them were pretty good except the original could've used more acidity. It was a bit strange as the other 2 had much more tang and hence had more pop. We also could've used more pita bread since the amount of hummus was generous. Naturally, we also had to get some of their fabulous Falafels and they did not disappoint. We got 4 large perfectly fried balls that were firmly crunchy on the outside. Inside, they were not fluffy per se, but neither were they dense. They were nicely spiced where they ate well even without the yogurt dip.
Of course we also had to get the Makali (aka deep fried cauliflower) tossed in pomegranate molasses dressing. This was a rather large serving that featured a mixture of large and small florets of smoky cauliflower. I enjoyed the firm, yet cooked through texture, but it could've been more crispy on the edges. I loved the sweet and tanginess of dressing. Next, we tried the Riyah (lamb popsicles rubbed with cinnamon, turmeric and Greek yogurt) which was a little pricey at $17.00. It was good though featuring a smoky and crispy char. The meat was cooked a bit more than I would've liked, so it wasn't as succulent as it could've been.
To get a good sense of the menu, we decided to order "A Taste of Lebanon" shared meal. It started with Olives, Makdous, Feta, Hummus, Muttabel, Mohamara, Spinach Dip, Mujadra, Eggplant Stew, Cauliflower, Falafel and Batata Harra. Now if this looks strangely like the dishes we'd already ordered, you are partly right. We kinda goofed here, but the server didn't really tip us off either. No matter, one of my favourites was the muttabel (roasted eggplant dip with tahini, lemon and garlic) as it was smooth, tart and aromatic. I also liked the creamy sesame spinach dip since it had some texture even though it was pretty creamy. The second plate was more of the same, so not much to comment on that.
The main event (in my opinion) of A Taste of Lebanon was the plate consisting of Shish Tawouk, Makanik, Beef Kibbeh and Prawns. I thought the beef kibbeh was the best of the bunch sporting a smoky sear and being well-seasoned with sweetness from the onions. The shish tawouk (chicken) was also seared nicely, but dry and lacking impact. It could've used more lemon juice. I didn't enjoy the prawns as they were rubbery and overdone. Lean and meaty, the makanik (sausages) were nicely spiced with layers of flavour. For dessert, we got the Chocolate Rice Pudding featuring coconut milk and aborio rice. This vegan, gluten-free dessert was actually pretty good where it was creamy while thick and rich. It wasn't overly sweet (even with the rose water) which was fine in my opinion. Overall, our visit to the new location of Jamjar was decent and reasonably-priced (except for the lamb). With that being said, some more refinement is still needed, especially with their proteins.
The Good:
- Something different, especially for the neighbourhood
- Generally okay pricing considering the area, but some are strangely overpriced
The Bad:
- Some proteins were overdone
Posts
Unless you've been stuck to your own neighbourhood in the past few years, it has been increasingly obvious that Fraser Street is taking over from Main Street as hipster central. Gradually, we've seen more and more additions that include Sal y Limon, Earnest, Carano, Bows & Arrows, Crow Bar, Jethro's and if we stretch it a bit, Savio Volpe. The latest spot to set up shop is Bells & Whistles near the intersection with Kingsway. It boasts a great selection of draft beers in addition to a decent selection of eats. We decided to check the place out after softball practice with the team.
We got there shortly after 8:00pm on a Monday night and the place was bustling. After some bevvies, we moved onto the food starting with the Pimento Cheese Dip accompanied by pretzel crisps, mini-pickles and grainy mustard. This was pretty straightforward with a cold and thick cheesy dip. It had the appealing sharpness from the cheddar combined with the sweetness from the pimentos. The pretzel chips were firm enough to scoop the cheese as well as remain crunchy. This went well with my light and crisp passionfruit ale. Next up, we shared the Pineapple Sriracha Chicken Wings which happened to be gluten-free. I thought the flavour was spot on being a great combination of aromatic sweetness with a spicy kick. The skin was fairly well-rendered with a few fatty parts while the meat was succulent and almost juicy.
Bam Bam and Pebbles started with both the KFC (Korean Fried Chicken) and the Chili Cheese Fries. I found the KFC to be very saucy, hence, the flavours were pretty intense. There was this smoky, sweet and richly spicy hit that was quite good. The pieces of chicken needed to be bigger as it was completely overwhelmed by the sauce. It felt like I was eating sauce, but at the very least, it was tasty. Despite being tiny, the chicken stayed moist and tender with the batter being soft due to the amount of moisture. As for the chili cheese fries, I thought they were fantastic. Although appearing to be generic, the fries were nothing but. They were hot and uniformly crispy. Meaty and not overly wet, the chili was a nice compliment to the fries as it was flavourful without being too spicy. The aged cheedar added a sharpness as well as the ooey gooey factor.
Miss Y decided on the gluten-free Baha Fish Taco with tempura cod, Mexican slaw, cilantro crema and chipotle salsa. She added a side of fries with garlic rosemary aioli to round things out. Since the batter was gluten-free, the textures were definitely different. She remarked that the whole thing turned out to be too wet and not crispy at all. The fish was fresh and flaky though. The fries were the best part being even crispier than the chili cheese fries as there was nothing on top. They were even better dipped in the creamy and noticeably garlicky aioli. Continuing with fish, we also had the Ahi Tuna Poke with green onion, cilantro, cucumber, black sesame seeds and avocado. This was served with gluten-free tortilla chips. Although the poke wasn't the easiest to pick up with the chips, it was fresh, clean-tasting and nicely textured. A bit pricey at $14.00, but good nonetheless.
In terms of the bigger dishes, I shared both the Fancy Burger and the Crispy Chicken Sandwich with R2D2. At first glance, many might wonder why their burgers and sandwiches are on the higher end of the pricing continuum. However, upon finishing it with the accompanying fries, it as pretty filling. I found the fancy burger messy to eat (not a bad thing) due to the combination of a house-made patty, thyme-roasted mushrooms & onions, goat cheese, truffle and basil aioli, alfalfa sprouts and tomato. Although the beef patty consisting of short-rib, brisket and chuck was not exactly juicy, it wasn't dry though. There was a nice char that elevated the existing meatiness. We thought the crispy chicken to be quite good as well. It was indeed crispy and also rather moist too. The black pepper mayo really came through.
Since their ice cream machine was busted, we returned for another visit. Before dessert, we decided to try their Nachos Grande with aged cheddar, beef chili, corn, fresh guacamole, black beans, chipotle salsa, pickled onion & jalapenos and olives. This thing was incredibly massive. It didn't look like much in terms of table space occupied, but the amount of layered ingredients made the nachos hearty and filling. Despite the plethora of wet toppings, the house-fried thick chips remained crunchy while not being greasy nor heavy. Loved that there was a noted spice as well. There was no need to dip them into anything as the dip was built right into the dish. Bam Bam and Pebbles got the Popcorn Shrimp which looked like a pretty small portion. Indeed it was, but the quality and execution made up for that. The little nuggets were crispy and light while the shrimp was perfectly cooked. They were buttery with a cold-water snap.
Almost everyone at the table decided to go with the All-Day Breakfast Burger consisting of thick maple sausage pork patty, American cheese, hashbrowns and a fried egg. This was a great decision because for all the hype this thing has received on social media, it delivered. First off, the thick sausage patty was moist, well-seared and flavourful. The fried egg was perfectly runny while the hashbrowns were notably crispy. With everything combined, the burger was filling and well-balanced in terms of texture and taste. Milhouse decided to be different and had the Big Ring consisting of BBQ sauce, onion rings, blue cheese and rosemary bacon. Made with the same meaty and flavourful (naturaly meat flavour) beef patty, this was as good as the fancy we had last time. However, that also meant that the onion rings were not crispy enough (same as last time). Flavourwise, the tangy BBQ sauce and sharp blue cheese offered enough impact while the bacon was crispy and aromatic.
On yet another visit (they recognize us now...), we finally got around in trying one of the cheaper items on the menu - the sour cream and onion Corn Nuts. Not bad for $3.00 as it was actually a good amount. Naturally, this was a nice compliment to our beverages. The nuts were crunchy with a creamy tang and an onion finish. On our original visit, we had tried the pineapple sriracha wings, so we ended up with the other flavour this time being the Sweet & Sour Mustard. Served as whole wings, these were crispy and fairly well-rendered. Exactly as before, the meat was tender and juicy. However, the actual flavour was meh. It was neither very sweet nor sour. Rather, it was actually kinda bland. Either there needed to be more glaze or the glaze itself needs something.
I ended up sharing the Fat Stevens with R2D2. It consisted of beer-brined chicken, gravy, mayo and crispy fried onions stuffed into a milk bun. This was reminiscent of the Brass Chicken Sandwich of the long gone La Brasserie food truck. The entire thing was saucy and messy, but ultimately delicious. I found the generous chunks of chicken to be super tender and moist. Enveloped by a thick and flavourful gravy, there was enough saltiness to go around including the bun. The crispy onions on top added a sweet crunch. For the first time ever, there was a salad at the table. Pom Pom wanted to be healthier with the Big Salad comprised of arugula, quinoa, goat cheese, lemon-caper vinaigrette, candied pecans, seasonal berries, pumpkin seeds and cucumber. This was a good balance between sweet and acidity where it brought brightness to the peppery arugula. The combination of sees and pecans provided the textural crunch.
We've been always curious about the other 2 types of fries (other than the chili fries), especially the Chowder Fries. Yah, it really was fries topped with chowder consisting of cream corn, local fish, fresh dill and paprika. In all honesty, I wasn't a huge fan of this. I did enjoy the chowder by itself as it was briny and fishy (in a good way). The creaminess was just right and the sweet corn did its usual thing. But when used as a sauce for the fries, something got lost in translation. It just wasn't appealing to eat. On the flip side, the Lamb Curry Fries were magnificent. The fries were just another starch to go with the curry rather than rice or naan. Just spicy enough and full-bodied, the curry was aromatic and well-seasoned. I found the chunks of lamb to be tender and well-portioned. To top it all off literally and figuratively, the mint-lime yogurt provided a bright creaminess.
All the food was fine and dandy, but the real reason we were here was for the soft serve ice cream. For myself, I chose the Stout Float mostly due to the fact no one ordered it. To be honest, I was not too sure of this when I spotted it on the menu and wasn't too sure after the first sip either. However, after I vigorously mixed the soft-serve into it, the flavours were more balanced. There was an initial creamy sweetness that gave way to a bitter finish that was akin to dark chocolate. Since I'm not a huge fan of sweet desserts anyways, it worked for me. With that being said, the best choice was the Coco Crisp with salted caramel soft serve, chocolate sauce, Skor bar crumble, white chocolate and pretzel bits. I loved the balance between sweet and salty while the soft-serve was creamy and purposefully sweet. The crunch from the toppings was light and didn't take away from the creaminess.
Bear and Milhouse had the other 2 options in the Demar Deraspberry and Berry Rice. Sporting original and blueberry twist, Oreo chunks, summer berries and sprinkles, the demar deraspberry was fruity as expected. It didn't eat very sweet despite the ingredients listed. With that being said, the crunchy Oreo pieces did add pops of sugar intermittently. As for the berry rice, it was comprised solely of blueberry soft-serve with "lemonade" and poppy seed rice crispy squares. Although blueberry anything usually means bland, this was aromatic enough. The crispy squares added texture while the lemonade topping provided the "pop" needed to liven up the blueberry ice cream. So after these 2 visits, we nearly demolished the entire menu except for a few things and the salads (LOL). It is safe to say the food is generally good while the selection of brews adds to the dining experience. However, for some, the pricing may seem high, but remember, many chain restaurants charge even more than this.
