Chicken World (Denman)

It wasn't too long ago that I had re-visited the Surrey location of Chicken World out on 96th Ave.  Turned out to be a pleasant surprise as the food was a helluva better than my initial visit prior to the ownership change.  However, that particular location essentially serves the burbs and I highly doubt that Vancouverites would travel out there for takeout, especially during Covid.  Hence, it was only natural that I pay the Denman location a visit too.  It also gives me a chance to see if there is consistency across locations as that is rather important for a chain restaurant.

Since the place is known for its Fried Chicken, we started there with a mix of original and spicy.  Loved how the batter was crunchy while nicely rendered.  The chicken itself was brined, hence it was flavourful and juicy.  For me personally, I preferred the spicy as it added more punch and impact.  But really, both were good.  Gravy was pretty standard if you like your chicken and fries dunked into it.

Similar to some other chicken spots in town, Chicken World also offers grilled chicken in the form of Peri Peri Chicken.  Once again, we got a mix of spicy and regular.  I'm pretty sure they use the same brined chicken for fried and peri peri. Therefore, it was no surprise that the meat was equally tender and juicy.  Once again, the spicy was my choice as it had a nice kick.

Like last time, we had 2 sets of Wings sauced in BBQ and Teriyaki sauces.  These were fairly large wings with a crunchy batter on the outside.  Skin was decently rendered and the meat was still moist.  Of the 2 flavours, I liked the teriyaki the most as it had plenty of ginger notes to go with the expected sweetness.  I should've listened to the manager there because having the sauce on the side would've been less messy.

Beyond the Masala Fries (which were crunchy with a nice dusting of spices), the one side that probably doesn't get enough attention is their Rice n' Spice consisting of the Arabian Rice (that is to the left of it), but topped with fried chicken bites and spicy mayo.  This thing ate like a meal and packed plenty of flavour.  The fries were good too being crispy and dusted with spices.

We also had 4 of their sandwiches including the Gabber, BeWafa Beef, Nashville Billo and Grilled Chicken Burger.  On my continuing quest for the best fried chicken sammie, the Gabber and Billo are certainly contenders in the fast food category.  Chicken is moist and juicy with a crispy batter.  I would've liked more spice with the Billo though.  Surprisingly, the beef burger isn't just a throw-in.  The beef patty was charred and not dry.  Lots of inherent meat flavour as well as onion.  While the grilled chicken isn't the most sexy looking, it was still moist and nicely charred.

We also added the Potato Wedges for good measure and well, they were frozen potato wedges that were fried.  With that being said, they were prepared properly and sported a crispy seasoned coating.  It wasn't overly greasy either.  So the question is: does the new Denman location stack up with the original Surrey spot?  Well, yes and a bit more.  You see, I though the sandwiches, in particular the beef burger, to be prepared better.  Other items were the same.  Good alternative to places like Church's and Hi-Five.

*All food and beverages were complimentary*

The Good:

- Moist brined chicken

- Choice of fried and grilled

- Sandwiches are equally good

The Bad:

- We didn't have it this time, but the onion rings aren't my favourite

The Roost

My quest for the best Fried Chicken Sandwich in the GVRD had brought me to a place that is fairly new.  Taking over the spot on Denman that used to house Centro, The Roost Eatery & Drinkery sports a Southern-inspired menu featuring fried chicken, fried chicken sammies and sides.  They didn't bother to renovate the spot, but for me at least, it has this Bino-esque 80's theme complete in the typical browns and oranges for the era.  As much as I reminisce due to the decor, I was really here for the food.  

So without any delay or more words typed by me, let's head straight to the sandwiches!  We went for both the Basic Bird and the Dirty Bird.   These were essentially the same with a crispy buttermilk breaded thigh, with spices, garlic aioli, lettuce and pickle on a brioche bun.  With the dirty bird, it substituted chipotle aioli and added a spicy glaze.  Naturally, I gravitated towards the spicier dirty bird since it really did have a pleasant kick, even in its medium-hot version.  The bun was soft while keeping everything together.  I found the chicken to be moist and juicy where the batter could've been a bit crispier.

The other featured item on the menu was their Fried Chicken which was buttermilk brined and spiked with southern spices.  We decided to try the Mild and Hot to get a sense of all the heat levels since we already had the medium in the sandwich.  There was a nice mix of white and dark meat with our fried chicken.  Although the white meat wasn't exactly juicy, it was still tender and flavourful.  The mild spice was more on the sweet side with some spices.  It was quite tasty and would satisfy people who can't take heat.  With the drumsticks, the meat was predictably more moist and juicy.  The batter was fairly crispy and well-rendered.  Maybe our heat threshold is higher because we found the hot to be fairly mild even though it had a slight kick.

Looking over the menu, we knew we had to try the P & C Fritters which were peaches & cream corn fritters with peach habenero aioli dip.  These were advertised as crispy on the outside and creamy on the inside.  I would agree that the exterior was indeed crispy, but the middle was a bit too soft, almost seemed underdone (even if it wasn't).  Otherwise, I liked the flavour as it was sweet with more pops of sweetness from the corn.  The dip was the perfect accompaniment where it provided heat and cooling at the same time.

Lastly, another item we had to order was the Mac & Chz Bombs.  These large breaded and fried mac & cheese balls were appealingly cheesy (they didn't skimp with the cheese here) with a perfectly fried crunchy exterior.  I particularly liked the macaroni, which was al dente.  The one thing that would've made these absolutely perfect was a bit more salt.  Overall, we found the food to be good and worth a try if you were in the area.

The Good:

- Focused menu

- Reasonably-priced

- Decent eats

The Bad:

- Could be spicier

- A few tweaks here and there

ARC After Dark @ ARC Restaurant (Fairmont Waterfront Hotel)

The words "fine dining" and "bargain" are rarely, if ever, found in the same sentence (this was astutely said by @adadintheburbs).  Normally, we have finely-crafted eats that would easily run over $50.00 per person at a nice restaurant.  Heck, we can spend that much at Cactus Club (although I do like the place).  So when The ARC Restaurant in the Fairmont Waterfront put together their ARC After Dark menu (available from Thurs - Sat after 5:00pm) featuring 14 items that are bottomless for $49.00 per person, one can finally say fine dining and bargain together.  Of course price is one thing, but execution and overall deliciousness of the food does all the talking.  I was invited to try the menu out and not to give away the surprise, but it was indeed delicious and well-priced.

Ordering a bit at at time, so we didn't overload the table and our stomachs, we got things going with the Baked Brie with pistachio pesto, savoury granola and crostinis.  Nicely torched and completed melted, the brie was creamy.  I particularly loved the puffed rice as it added an aromatic nutiness to go with a different nuttiness from the pesto.  Of course the crunchy crostinis were the perfect vessel and counterpoint to the melty brie.

Another study in contrasting textures was the Smoked Salmon Rillettes topped with salmon roe, chives and egg.  This was lightly smoky with the sweetness of the salmon coming through.  The toppings not only provided beautiful colours, they contributed brightness and also pops of seafoodiness.  On the side, the sea-salted potato chips were supremely crunchy and appealingly salty.

Sporting a beautiful caramelization on top, the Sweet Onion Tart Tartin was constructed with vidalia onion and topped with goats cheese.  A frisée salad was served on the side.  I thought the intense sweetness really came through especially with the top layer.  Pastry was on point too.  The creaminess of the goats cheese was a natural compliment to the onion. The middle layers of onion could've been more cooked through though.

One of the more interesting items was the Chicken Liver Bánh mì Toast with pickled vegetables and fish sauce caramel.  On top of the crunchy toast, the silky smooth chicken liver mouse was sweet with a touch of boozy aftertaste.  The brightness and acidity from the pickles livened each bite.  There was a touch of spice and of course the cilantro came through.  The pungency of the fish sauce caramel provided plenty of umaminess.

Seemingly one of the most simple items was also one of my favourites.  The Arugula Salad with grilled pear, walnut, parmesan, aged balsamic and olive oil really packed a punch.  Thanks to the aged balsamic, there was that initial tangy sweetness that gave way to a different sweetness provided by the pear.  Salt content was there from the parmesan and of course the pepper-bitterness of the arugula added another layer of flavour.

On our second round, we had the Charcuterie Board featuring duck prosciutto, cured bison, pork rillettes, house made mustard, pickles and grilled sourdough.  Yes, charcuterie boards are not complex to make, so it is generally up to the quality of the ingredients.  I thought the the meat selection was far from default and ultimately, delicious.  Furthermore, the sourdough was nicely charred.

Probably my favourite dish of the meal was the Ahi Tuna con Ajoblanco with eggplant, peppers, pickled cucumber, saffron and garlic-almond sauce.  The flavours were clean and bright with the beautiful tuna standing out.  The crunch from the cucumbers underneath added texture and also acidity.  The topping of eggplant and peppers provided complimentary sweetness but didn't interfere with the tuna.

Another seemingly simple dish was also very good.  The Polpettini (or mini veal and pork meatballs) served with marinara sauce atop parmesan polenta was comforting and satisfying.  Meaty and on the denser side, the meatballs didn't appear to have much in the way of filler.  It wasn't dry nor chewy though.  The meat was tender and moist.  Marinara was tangy and full-flavoured.  I thought the polenta was a nice addition to the dish.

A seemingly mild-tasting dish, the Roasted Squash showed more punch than we would've expected.  The squash itself was perfectly-textured where it was soft while still retaining its structure.  Providing the saltiness was the prosciutto and the basil added some herbal sweetness.  The globs of stracciatella offered up some ooey gooey cheesiness.  However, the most impactful component was the cherry agrodolce. As the sauce implies, there was sweet and sour thing going on, but more heavy on the sour.  Some might consider it too strong, but I happen to enjoy sour, so it worked for me.

Moving onto some bigger dishes, we tried the Mussel Pasta with Salt Spring Island Mussels, tomato, fennel and n'duja velouté.  I really enjoyed this as the pasta shells hung onto the delicious velouté well.  That velouté was creamy with noted hits of spice and meatiness from the n'duja.  To top it off, there was also the brininess of the plump mussels as well as the background notes of fennel and tomato.  Delicious.

The other pasta was also on point.  The Chitarra Pasta featured pork ragu, parmesan and lemon gremolata.  They were able to maintain an al dente texture with this fresh pasta which made it all the better to go with the rich pork ragu.  The tender nuggets of pork were full-bodied and well-seasoned from the braise.  The lemon gremolata  brightened things up with tang, herbs and aromatics.

To get some veggies into our diet (other than the salad), we had the Charred Broccolini with caper salsa verde and crème fraîche.  Living up to its namesake, the broccolini was indeed charred with a noted smokiness.  It was wilted but still retained a crunch.  Flavours were apparent with the tangy saltiness from the capers.  Bringing it all the way back down was the crème fraîche underneath.

Perfectly prepared, the Smoked Steelhead was flaky and moist on the inside while crispy on the outside from the sear.  It was only lightly smoky while seasoned just enough.  Underneath, the saffron-leek risotto was creamy with chewy (in a good way) grains of aborio rice.  It was also well-seasoned without going overboard.  Of course the aromatics provided by the saffron was welcomed.  This was all topped off by some fried spinach.

The last dish was also the most filling in the Braised Beef Shortrib with emmental cream spätzle, braised cabbage and braising jus.  The fairly large piece of shortrib was melt-in-my-mouth tender with plenty of pop from the red wine jus.  I really enjoyed the spätzle as it was tender with a chew while bathed in creamy emmental.  It was like a high-end mac and cheese but with spatzle.  At this point, we were pretty much stuffed.  So one can order all the dishes, or only order more of the preferred items.  It is really anything you want for $49.00pp.  A good deal in my books for quality food, spacious and modern dining space and top-notch service.  It is so good that I'm planning to return on my own coin.

*All food and beverages were complimentary*

 The Good:

- Reasonable pricing

- Good variety of well-executed dishes

- Spacious and safe dining room

The Bad:

- Parking can be rather pricey in the area, but there is a flat rate for the hotel parking lot for $9.25 after 6:00pm

- Would've liked to see a dessert option on the menu

Off The Grid Cafe

Over 3 years ago, I had visited Off The Grid Waffles out on Kingsway near the old Wally's Burgers location.  I tried a few things and it was really good!  But keeping with my "cannot do a blog post with less than 3 items off the menu" rule, I didn't end up posting about it.  Therefore, it sat there in my queue waiting for my revisit to try more things.  Well, I never ended up going, so I didn't do a post at all!  Fast forward to the present and they have moved to Fraser Street on the same block as Angel Cafe.  No longer are they just a waffle shop, they are now Off the Grid Cafe dishing up brunch and fried chicken.

Since I've been on a fried chicken sandwich quest, it was only reasonable to try all 3 of their available sammies including the Off The Grid Original (cheese, cabbage and BBQ mayo), The Ring (onion ring, bacon, cabbage, cheese and BBQ mayo) and The Fiery Bird (spicy fried chicken thigh, cheese, cabbage and BBQ mayo).  The fried chicken thighs were as crunchy as they appeared in the picture.  Nicely spiced and brined, the chicken was juicy too.  I would've preferred cheddar over the processed cheese, but it didn't make or break the sammies.  The fiery bird was mildly spicy with plenty of tanginess.  Loved the brioche buns, soft and warm, it held everything together.

As for their Fried Chicken, we sampled their 2 PC Meal with a side of waffle fries (at a waffle place... nice!).  Mind you, other side options were plentiful including Cajun wedges, onion rings, yam fries and curly fries.  By employing the exact boneless thighs as the sammies, the fried chicken was crunchy and well-seasoned.  The dark meat was juicy and tender as well.  Waffle fries were prepared properly being crunchy, even when it sat for awhile before we ate it.

Off to the sweets, they served it to-go because there isn't any dine-in service at the moment.  We had the Ferrero Rocher Waffle Cup as well as a Mango Shake.  Just like before, the waffles were fantastic.  Crispy on the outside while soft and chewy on the inside, the texture was on point.  Nicely aromatic and lightly sweet too.  Ice cream was good quality being hard and creamy.  The shake was nicely blended and thick.  Just sweet enough and definite mango essence.  So as you can see, the menu has diversified to not only offer more selection, it is a great way to get through Covid until dine-in service can return.  There are also many brunch items on the menu as well.  Solid stuff and great for takeout, even the desserts!

 *All food and drink were complimentary*

The Good:

- You would think the waffles would be the star of the show, it is actually the fried chicken

- Waffles are still great!

- Reasonably-priced

The Bad:

- Cups for the waffle desserts could be bigger, a bit difficult to eat

Hanok

I'm sure many of you are familiar with the Chinese version of Ja Jeun Mein that sees white flour noodles topped with a ground pork sauce mixed with soybean paste (and other ingredients) and finished with julienned cucumber.  I enjoy this dish very much but I actually prefer the Korean one more (Jajangmyeon).  That recipe calls for Korean black bean paste, lots of onion and pork belly.  So when Jacqueline told me there was a tasty one found at Hanok in Richmond, I was totally game to go.  Of course we ate more than just that and ordered an array of other dishes on their lunch menu as well.

We started off the usual Banchan that included pickled radish, kimchi, stewed potatoes, bean sprouts and tofu skins.  Solid stuff where I found the kimchi to have good spice.  We also got the Kimbap as well and it featured big chunks of filling with chewy sushi rice.  Also in barely in the picture, we got the lunch portion of the Tangsuyuk.  The batter was a bit on the gummier side.  Yes, I do realize the potato starch should be crunchy and chewy, but this was a bit too chewy.  Flavour was good though with a balanced amount of sweet and sour.

Okay, for the one dish we were really here for - Jajangmyeon!  Well, this was in fact pretty solid.  Is it the best I've ever had?  Well no, but that didn't mean we didn't enjoy it.  The noodles were chewy and not clumpy.  There was plenty of sauce that was rich in flavour, but could've used more salt.  Lots of onion which provided sweetness and a touch of sharpness.  I would've liked to see pork belly as the meat was rather dry and lacking impact.

One of the best dishes of the meal was the LA Galbi (BBQ Beef Short Ribs).  Yes, this seemingly simple dish can often be disappointing due to being chewy, not marinated correctly and/or not seared enough.  Well, this one was done right with none of the issues I just mentioned.  These were buttery and tender with plenty of sweet and savouriness.  Charred just enough without being burnt too.

The same could not be said about the Japchae though.  They should have renamed this to "Yangpachae" as it was nearly all white onion with very little noodle.  Imagine this in terms of taste!  Yes, it did taste exactly how it appeared being sharp and overpowering.  Beyond that, there wasn't enough seasoning to counteract the onions either.  Compounding the issue was the lack of meat in this version (less expensive lunch option).

Fortunately, the Dolset Bibimbap was much better.  I wished there was a raw egg on top rather than sunny side, but I'm sure there was a reason for that.  Although it wasn't the most carefully constructed version of this dish, the stone bowl was sizzling hot and we were able to get a socarrat on the bottom.  Rice was not too wet, which helped the cause.  Plenty of ingredients made this hearty.

We also got the obligatory Spicy Soft Tofu Soup with beef.  This came literally boiling hot (which is what you want).  The soup base itself had depth and meatiness.  There was a balanced amount of spice.  There was plenty of soft tofu in the soup, but a bit lacking with the beef.  But it was the lunch special, so we didn't mind.  Overall, the lunch prices at Hanok are an absolute steal in my mind.  Food is generally good with a few hiccups.  I'd come back.

The Good:

- Inexpensive lunch pricing

- Decent eats

- Fairly good service

The Bad:

- Some items were a bit lacking, maybe due to lunch version?

Tutto Restaurant & Bar

At one point in time, there was generally one good and well-known fine-dining Italian restaurant in the Lower Mainland.  Operated by Umberto Menghi, Il Giardino was the place for Italian eats for years until its closure in 2013.  However, he opened up Giardino in 2015, steps away from the former Il Giardino.  Currently, more than ever, there is an array of choices when it comes to fine Italian food including Savio Volpe, Ask for Luigi, La Quercia and so on (too many to list).  Now we can add another in Tutto Restaurant & Bar kitty corner to Homer Street Cafe.  Ironically, the head chef has worked at Giardino before, so it wouldn't be a surprise if the food would be good.  I was recently invited to try their Truffle Fest Menu (available until Nov 30th).

We ended up trying items from the regular menu as well as sampling their Truffle Fest Menu.  This began with an Amuse Bouche of Truffled Taleggio Toast.  Such a simple little bite, but the flavours of the 2 key ingredients were able to shine.   Other than the crispy crostini, the ample taleggio on top was ooey gooey and mildly tangy.  Naturally, the shavings of Black Uncinatum Italian Autumn truffle added the usual musty and earthy impact.

Staying with the carbs, we had the classic Pizza Margherita.  This was loaded with a good amount of tangy San Marzano tomato sauce as well as an inordinate amount of fior di latte.  As a result, the pizza ate very hearty and the middle was more tender due to the sauce.  I thought the crust was well-charred and there was considerable leoparding throughout including the bottom.  I enjoyed the nuttiness of the crust as well as the chewiness.  Of course, the fresh basil on top (added after the pizza was done) was the proverbial icing on the cake.

I'm a sucker for Vitello Tonnato, so it was a given we'd give it a try.  This was presented more elegantly than many of the other versions I've had.  Sliced super-thin, the veal was tender, moist and literally melted-in-my-mouth.  It was topped with a drizzle of tuna aioli that was beautifully accented by the capers and pickles on top.  I could see how the amount of pickles could be overwhelming, but for me at least, I enjoy the sharp tanginess and saltiness.  It really provided impact and was truly appetizing.

On the topic of melt-in-my-mouth, the Carpaccio di Manzo was superb.  Even before I dug into it, the dish was attractively plated with inviting colours.  It consisted of AAA beef tenderloin, horseradish aioli, capers, arugula and parmesan shavings.  Everything about the dish screamed out balance.  I could definitely taste the beef while the aioli was creamy with just enough bite.  Capers added the usual salty tang while the parm hit the super thin and tender beef with another burst of salt and nuttiness.  One of the better versions of carpaccio I've had of late.

Our last appie from the main menu was the Tonno Crudo featuring smoked ahi tuna, spicy cannellini bean puree, pickled enoki and parsnip crisps.  This was also appealingly plated with tuna that exhibited a beautiful sheen and freshness.  It was lightly smoked and there was enough inherent flavour that the bean puree wasn't really necessary.  I didn't really notice the pickled enoki, but there was background acidity to the dish.

One of my favourite items from the meal was the 1st course of the Truffle Fest Menu being the Sformato di Parmigiano which was essentially a flan with truffles.  Oh this was such a textural and taste delight!  So fluffy and light, the flan was delicious and rich with a creamy egginess.  The aroma of the parmesan came through with the unmistakeable salty nuttiness, which was definitely pronounced without being overwhelming.  The shavings of black truffle complimented the flan perfectly with subtle woodsy and even chocolate notes.

Onto the 2nd course of the Truffle Fest Menu, we had the first of many pastas with the Taglierini al Burro featuring thin ribbon pasta with butter and black truffles.  This was a simple pasta that was perfectly al dente, especially for freshly-made.  Noodles were moist and did not clump at all.  Possibly, it could've used even more butter, but that is nit-picking because it was really good.

Something that was far less subtle was the Bucatini all'Amatriciana in pomodoro with smoked guanciale, onion confit and chilies.  Once again, it was perfectly textured with a mouth-pleasing chewiness that gave way to tender pasta.  I enjoyed the noted tanginess from the sauce that was amped by the spice from the chilis.  Plenty of balancing sweetness from the onion and lots of fatty meatiness from the smoky guanciale.  I thought the flavours were in perfect harmony and I kept going back for more.

Stunning to look at the Spaghetti di Mare was a bevy of well-prepared seafood including beautifully seared scallops, sweet prawns and buttery clams and mussels.  As much as squid ink pasta is not unusual these days, this one was excellent.  Texture was spot-on like the rest of the pastas.  Also, there was a slight brininess to it which added the taste of the sea.  Usually, squid ink doesn't add a whole lot other than colour.  The roasted cherry tomatoes provided the tangy acidity to liven up the flavours and the plethora of garlic and onion added aromatics.

When we first laid eyes on the Ravioli Fatti in Casa, it was as if they tried to stuff as much braised short rib as they could into each one.  Personally, I could've done with less filling as it ate a little dry as a result.  However, that didn't detract from the overall execution of the dish since I enjoyed it very much.  The thin pasta couldn't have been any more perfect with a tender chewiness. Earthy, silky and full of umaminess, the porcini brown butter was so luxurious and the horseradish gremolata added a slight bite as well as aromatics.  

Originally, that was going to be all of the pastas we were going to try, but something told us that we had to also order the Risotto di Zucca with roasted butternut squash, sage and spiced hazelnuts.  Normally, there would be something to critique about a risotto because it is a finicky dish to prepare.  However, this one was absolutely perfect.  It spread onto the plate evenly and looked on point.  It was cheesy with an appealing consistency.  The rice was done just right retaining a pleasant chewiness while being cooked through.  Loved the sweetness from the squash, aroma from the sage and also the crunch from the nuts.

To completely ensure we got the full pasta experience, the Casarecce con Salsiccia was added to the meal.  Fortunately we got a chance to eat this dish because it was probably our favourite.  The pasta itself was excellent, with good chew and mouth feel.  It was sauced in a pork & fennel sausage ragout with cream, veal jus and parmesan.  There were layers of flavour with umaminess and creaminess.  The sausage itself was in bite sized pieces which were moist and full of meatiness without being salty.   This couldn't be prepared any better.

Off to the proteins and back to the Truffle Fest Menu, we were served the Costata di Vitello which was a veal chop served with wild mushroom risotto, grilled asparagus and truffled veal jus.  The large double cut veal chop was perfectly medium-rare which meant it was moist and super tender.  There was a good sear that resulted in caramelized flavours.  I would've liked more salt, but that is a personal preference.  Of course, the truffled veal jus only added more body and earthiness to the dish.

Also prepared perfectly medium-rare, the Bistecca Ribeye came with smoked bone marrow sauce, crispy gnocchi and wild mushrooms.  Normally, ribeye can be hit and miss in terms of being tender to the chew.  This one was moist and buttery tender with a delicious meatiness.  It was well seasoned, but the smokiness of the silky bone marrow sauce was welcomed.  The bevy of wild mushrooms was the perfect compliment to the ribeye. I thought the gnocchi was a bit too crispy though.  

Ending off the savoury portion of the meal, we had the Branzino with salsa verde, baby gem potatoes and broccolini.  As evidenced in the picture, the skin was super crispy and smoky from the sear.  Underneath, the fish itself was flaky and moist.  Again, I could've used more salt personally, but it in actuality, the fish got all the seasoning it needed from the bright salsa verde.  The accompanying broccolini and potatoes were also good being cooked just right retaining texture.

For the Truffle Fest Menu, the dessert was Pear & Sorbet featuring poached & grilled pears, barolo sorbet, pecans and parmesan truffle honey.  Yes, this was a sweet and savoury creation that really played with my taste buds.  I enjoyed the tender pears that had a balanced red wine taste.  Sweetness was in the form of the honey (that was also salty and truffly) and the red wine sorbet.  So with every bite, depending on what was on the spoon, there was alternating hits of mild sweetness to go with saltiness and mustiness of the truffles.

That wasn't the only dessert we tried...  We had the classic Tiramisu that not only looked traditional, it ate like it too.  Continuing the theme of the entire meal, the execution was straight-forward and on point.   The lady fingers were moist but not wet with a good amount of espresso.  I found the mascarpone to be just rich enough with the light airiness provided by the whip cream.  I quite enjoyed the level of sweetness as it was definitely there, but not too much so.

My favourite dessert had to be the Budino al Cioccolato where the viscosity of the Italian milk chocolate pudding was smooth, creamy and rich.   There was plenty of depth from the caramel flavours that complimented the chocolate.  As much as the earl grey was in the description, it was really in the background (which worked here).  The addition of the sea salt afforded the classic salted caramel notes.  Finally, the toasted nuts and caramel tuille provided the textural crunch to accent the thick pudding.

Normally, if I didn't try the budino, I probably would've rated the Pannacotta con Limone higher.  But again, the budino was just plain awesome.  As for the pannacotta, the consistency was also bang on being creamy and thick.  Loved the thin layer of lemon gelatin on top where it added a sweet tanginess.  This was truly refreshing and purposefully sweet with fresh berries on top.  The crunchy contrasting texture was courtesy of the candied pistachios on top.

The last, yet heaviest dessert was the Torta Caprese featuring flourless chocolate cake, amarena cherries and sour cream gelato.  This was so rich and chocolaty, it definitely needed to be shared.  I liked how the chocolate (including a mild bitter finish) really came through without too much sweetness coming through.  The sweetness was mostly provided by the cherries.  To bring it back down, the sour cream gelato had a light tang and mild sweetness.  These desserts really did epitomize the careful execution of the food at Tutto.  Most items were straight-forward and not fussy.  Rather, the skill of the chefs and the quality of the ingredients were on full display.  Tutto is definitely a crowd-pleaser that will satisfy a wide-range of tastes at fair prices considering its location.  I will definitely will be back.

The Good:

- Almost flawless execution

- Straight-forward and not fussy

- Fair pricing for the quality and quantity of food

The Bad:

- Some of the proteins could've used more salt