The Week In Yum March 27- April 3 La Cubana, Patois and The Dirty Bird Chicken and Waffles
|my beloved Habanero Squid at La Cubana on Roncesvalles|
It's Good Friday so I am going to make this brief. I had a few great meals this week so I will share that with you and maybe give you some ideas about where you can go and get a great snack over the long weekend.
|all that food was for the two of us. I know, we are kind of disgusting|
Last Sunday was my birthday so The Kid took me to Patois for brunch. Chef Craig Wong created a ridonkulous 5 Spice Porchetta Sandwich that was full of rapini with a thick smear of garlic sauce in my honour (or so he says... who can really trust a trust a chef?) so, of course, I ordered that, The Kid had Jerk Smoked Salmon that came with impossibly creamy scrambled eggs and we shared a side of scallion potatoes that we actually fought over. Halfway through brunch, Craig brought me out a giant plate of chilaquiles, the other brunch special, and because it was MY DAY, I polished off half of that plate and brought my sandwich home for Shack.
If you are looking for a place for brunch and you want something a little bit different, this is your place. Trust me.
794 Dundas West
Tuesday to Saturday 5-11pm
Sunday Brunch 11am-5pm
The Dirty Bird Chicken and Waffles
|I can't decide whether I liked the wings better than the boneless thigh/leg|
|sides of slaw and tato salad were underwhelming|
Both of those meals were delicious with perfectly fried chicken - moist on the inside, crispy on the outside. My dry wings were really, really good and there was no need for any sauce at all and although the waffle is a really nice waffle, I find that gimmick to be kind of fun for a few bites but I am just there for the bird.
Neither side dish did much for either of us and although the Dirty Fries - Fries, Dirty Seasoning, Cheddar, Dirty Aioli, Fried Onion and Chives were great at first, we both agreed that after those original bites, the whole thing became too sweet and we didn't even come close to finishing those between us.
Go for the chicken- I took the leftovers home and sent it for lunch for The Kid and it was just as good the next day.
The week ended with a rare day off for Shack so we hopped in the hot rod, put the top down, turned up the heat on our feet and went for a spin, ending up back at Patois, so Shack could do a little handyman action and I could interview Craig about using the Sansaire Sous Vide cooker I scored for him. Of course, if we were going to talk sous vide, he had to make me an afternoon cocktail which means having to crack into a coconut for me.
Go Read My Post About Craig and His Thoughts on The Sansaire So Far
That's pretty much it for the week and, really, it's more than enough, don't you think?
I am now officially taking the weekend off and am going to go hang out with my men and I suggest you all go do the same. Well, don't come hang out with MY men because I am going to do that. Find your own people to spend time with this long weekend. Celebrate any holidays you may be celebrating, eat lots of delicious food, enjoy what is supposed to be something that will approximate Spring weather and I'll see you again next week.
11am to late
brunch Sat and Sun 10am to 3pm