Nota Bene - New Look, New Menu

On February 18th, one of Toronto's most notable and established restaurants, NOTA BENE, relaunched with a new look, menu and concept. After seven years in the Queen West neighbourhood, Executive Chef and Owner, David Lee, decided it was the right time to "evolve and update the restaurant from top to bottom". 

Still located on 180 Queen St. W., one of the main focal points at the new NOTA BENE is the art piece, shown below. Treated with "Shou Sugi Ban", an ancient Japanese process of preserving wood by charring it with fire, the salvaged iron wood tree trunk is showcased at the front of the restaurant with a canopy represented by a 3-D printed installation.

The bar has been extended to accommodate more guests.

We started with a few cocktails and snacks in the lounge.

THE G&T (2oz, $17)

THE GIN - Hendricks (Scotland) - Cucumber, rose, honeyed citrus, juniper

THE FEVER TREE TONIC - Mediterranean - Thyme, citrus, quinine

THE ICE - Large - Slight chill, minimal dilution 

Mother's Day Lunch at Langdon Hall

I haven't been able to stop thinking about Langdon Hall since my last visit there almost a year ago (scroll to the bottom for last year's posts). The place is honestly too beautiful and gorgeous to forget and - dare I say - visit only once. Maybe this is some sort of addiction on my part? If that's the case then I'm not ashamed to admit that I brought my parents to Langdon Hall for Mother's Day this year not for them but for me, to get my "Langdon Hall fix". The first step in curing an addiction is accepting that I have a problem, right? *Sorry Mom*

Okay, maybe a teeny tiny bit of me also wanted to show my folks this elegant hotel & spa in Cambridge and have them dine at the 5-diamond award winning restaurant. After all they do deserve the best :) Anyway, we arrived at Langdon Hall (Twitter: @Langdon_Hall, Facebook: Langdon Hall Country House Hotel & Spa) about half an hour before our lunch reservation to walk the gardens' it looked like it may rain so we made sure we did that before lunch.

I wasn't able to get a reservation for Sunday (Langdon Hall had a special Sunday Brunch for Mother's Day) so we opted for lunch on Saturday instead, which is the standard lunch served from Monday to Saturday 12:00 PM to 2:30 PM in the restaurant's main dining room.

PIERRE FRICK ALSACE GEWURZTRAMINER ($70)

HOUSE-MADE SOUR DOUGH BREAD & BUTTER

Hot Stove Club at the Air Canada Centre

I'm willing to bet that not many of you have been to (or have heard of) the Hot Stove Club. I don't blame you because up until last year I haven't heard of it either. The fact that the restaurant is located inside the Air Canada Centre ("ACC") is probably the number one reason why (I don't frequent sports games or concerts so I'm really never there). Another reason is because for the longest time the Hot Stove Club was a members-only establishment (this is no longer the case). So armed with this new found knowledge, you should really consider grabbing a bite at the Hot Stove Club before a game or a show. Let's face it - whether it be a Raptors game next season (sorry I had to!) or the U2 concert in July, there is only so much concession food that one can tolerate. I mean, you already splurged on those tickets, right? So might as well treat yourself to some good food. Your tummy deserves much more than overpriced popcorn, nachos and hot dogs!

Established in 1963, the Hot Stove Club is a place where guests can enjoy modern steakhouse cuisine. The restaurant has three bars, a lounge area, and a decor that's warm with earth-tone leathers, dark wood, and cozy plush seating.

A fireplace warms the communal dining area that comfortably seats parties of eight. The middle of those tables can convert into a raw bar.

Splendido Tasting III

The Tasting at Splendido

Victor Barry, Chef

POPCORN, BEET AND BLOOD MACARON, FOIE TART

CAVIAR POTATO (served in caviar tin)

Northern Divine Caviar, White Chocolate, Potato Ice Cream

POTATO DASHI

Northern Divine Caviar, Potato Croquette, Creme Fraiche

Carrot Pineapple Muffin with Truvia® Baking Blend

Happy New Year, guys! I hope only the best for all you lovely people in 2015. Whether it be your personal life or your career, make it count this year because we're not getting any younger. This is the year you make it big! No risk, no gain, folks! I'm starting to think this is a motivation speech for myself...

So, how was your holiday? Mine was pure relaxation. I bummed around and did nothing. Well, not really nothing I mean I sat around, ate stuff and watched Netflix. Even though I had time to blog I just felt extremely lazy and chose to vegetate on my sofa instead (bad Stella!) but on Sunday, the day before normalcy began again, I decided to ease back into reality by baking some Carrot Pineapple Muffins.

I'm a big fan of these muffins. My Mom used to make them all the time and I've made them myself in the past too. They may not look like much since they don't have those big poofy muffin tops but I assure you, taste-wise they are absolutely fantastic. My family aren't generally into muffins but we make an exception for these because the crushed pineapple and shredded carrot keep the muffins real moist. These muffins are also very soft, light, and fluffy inside.

I know we are supposed to watch our weight after Christmas but I thought it would be the perfect time to try the new Stevia-based Truvia® Baking Blend sent to me from the kind people at Truvia (Twitter: @truvia, Facebook: Truvia). Right away, bonus points on the packaging. That close-able pour spout is pretty sexy.

 Designed for at-home baking, the new Truvia® Baking Blend is a blend of Truvia® calorie-free sweetener and sugar. The Baking Blend looks virtually identical to table sugar but contains 75% fewer calories per serving. Converting existing recipes is simple when substituting for sugar, just use half as much Truvia® Baking Blend. A 1⁄2 cup of Truvia® Baking Blend has 190 calories and provides the same sweetness as 1 cup of sugar that has approximately 760 calories.

Truvia® claims that its Truvia® Baking Blend has a "sugar-like texture and moistness and will bake and brown like recipes that are made with sugar". So, I put it to the test! I used my trusted Carrot Pineapple Muffins recipe substituting 2 cups of table sugar with 1 cup of Truvia® Baking Blend. 

 CARROT PINEAPPLE MUFFINS with TRUVIA BAKING BLEND

Makes approximately 24 muffins

INGREDIENTS

• 7 oz Cake flour
• 7 oz Bread flour
• 1 cup Truvia Baking Blend
• 2 tsp Baking soda
• 2 tsp Baking powder
• 2 tsp Cinnamon
• 1 tsp Salt
• 4 Eggs
• 2 tsp Vanilla extract
• 1 + 1/3 cup Vegetable oil
• 2 cups Grated carrots
• 1 cup Crushed pineapple, drained

DaiLo: Restaurant & Dim Sum Bar in Little Italy

After what seemed like an eternity awfully long time, chef Nick Liu, formerly of The Niagara Street Café, finally opened DaiLo last month. Located on 502 College Street beside Mexican taco spot La Carnita, the Asian Brasserie - which was to be called "GwaiLo" initially - encountered some tough times when it was supposed to open two years ago. With potential locations falling through, investors pulling out and business partner Christina Kuypers departing the venture, Liu's aspiration to open his own place seemed increasingly uncertain. Regardless, even without a kitchen, Liu still generated a ton of buzz for GwaiLo with his creative pop-ups and dinners (write-ups on those dinners can be found at the end of this post). He successfully captivated local foodies' palettes with his modern twists on traditional Asian cuisine. The dish that made a lasting impression on me two years ago was undoubtedly Liu's Whole Fried Trout and I'm thrilled that this stunning dish has finally found a permanent home on DaiLo's menu...but more on that later.

It has been quite a journey for Liu and thankfully, all that is now in the past. With co-owners Anton Potvin (who owned The Niagara Street Café), Jen Grant and David Dattel, Liu's much anticipated Asian fine dining restaurant is once and for all, a reality.

DaiLo (Twitter: @DaiLoTO, Facebook: DaiLo) is open for dinner from Tuesday to Sunday, 5:30 PM to 2:00 AM. DaiLo is the 80-seat, main floor restaurant while LoPan is the casual, 55-seat cocktail and dim-sum snack bar on the second floor (and it's certainly not your everyday dim sum like "har gow" and "siu mai"...think Big Mac Bao). My four friends and I had dinner at DaiLo a few Fridays ago so all the photos here are of DaiLo, not LoPan.

The room is distinctively Chinoiserie with a mixture of European and Chinese artistic styles and design.

The Albion Rooms, Ottawa

Thanks to my friend Don's recommendation, I stopped by The Albion Rooms for lunch when I was in Ottawa last month. I was only in town for four days so I had to make the best of my road trip. If you're ever heading to the O dot and looking for dining options, do what I did - check out Don's food blog foodiePrints or hit them up on Twitter at @foodiePrints - you'll soon realize that Don and Jenn knows everything food related in Ottawa! When I told Don where I was staying and that I wanted some lunch options in the area, he quickly suggested The Albion Rooms.

Opened at Novotel Ottawa Hotel in April 2013, The Albion Rooms serves up rustic yet contemporary, farm-to-table Canadian cuisine. According to the restaurant's website, chef Stephen La Salle (@TheSKLaSalle) of The Albion Rooms calls his food “Contemporary Country Canadian”:

"...he pulls in different contemporary elements of Canadian cuisine with a country rustic style to produce plates that are modern but familiar. In paying homage to “Albion” (our British settlers) Chef Stephen plays with subtle British undertones in the food that will definitely stand alone."

 When I walked into the restaurant, I quickly learned that La Salle will be one of ten chefs participating in Ottawa’s regional Gold Medal Plates on November 17th! Founded in 2003, Gold Medal Plates is a prestigious, national culinary competition where chefs from 11 cities across Canada compete to win gold, silver and bronze medals.

The Albion Rooms (Twitter @TheAlbionRooms, Facebook: The Albion Rooms) was also ranked #5 in Ottawa Magazine's Best New Restaurants 2013 list.

The beautiful bar is most definitely the focal point at The Albion Rooms. However, the restaurant also houses a cozy lounge area, a large outdoor patio and a modest dining room.

Atelier, Ottawa

12-course tasting menu at Atelier ($110)

Optional wine pairing ($75)

Executive Chef, Marc Lepine (bio from Atelier's website):

"After 3 years of culinary school, Marc Lepine spent time working in Toronto, France, and Italy, before accepting his first executive chef position with Bartlett Lodge in Algonquin Park in 1998. Marc decided to move to Ottawa in 2001 with the intent to eventually open a restaurant. He received his sommelier certification from Algonquin College and spent 6 years working as executive chef for the Courtyard Restaurant, where he was twice named 'Ottawa Chef of the Year' by the Canadian Culinary Federation. Marc decided it was time to open Atelier in 2008, and while the restaurant was preparing to launch, Marc went to work with Grant Achatz at Alinea Restaurant in Chicago. In February 2012, Marc was named the Canadian Culinary Champion after winning gold at the finals in Kelowna, BC."

CONFIT RABBIT LEG TERRINE (amuse)

SRIRACHA FOCACCIA (amuse)

"SPLAT!"

Roasted red beet puree, thinly sliced beets compressed in yuzu, cherry tomatoes, cucumbers, radishes, shallots, purple cauliflower, baby radish, edible flowers, wood sorrel, carrot sprout

The Forth in Greektown

Located at 629 Danforth Ave. just south of Pape is The Forth, the newest project from chef Chris Kalisperas (formerly of Brassaii) and his investors, The Signature Group. This ambitious new restaurant is a multi-story, 8,000 square foot space decked out with copious lighting and enormous floor to ceiling windows. With two separate dining areas - one on the main floor and the other on the second floor - the entire restaurant can accommodate up to 160 seats. Suffice to say there's ample seating here.

Despite the fact that chef Kalisperas' background is Greek and The Forth (Twitter: @TheForthTO, Facebook: The Forth) is in the heart of Greektown, you won't find anything Greek on the menu. Rather, The Forth offers contemporary Canadian cuisine with Mediterranean influences. Kalisperas also emphasizes on sourcing locally and seasonally (which usually means the menu will change often). 

 A massive wine wall separates the kitchen and the first floor dining room.

Oh, and forget the stairs. Take the elevator to the second floor where you'll find more seating space and a lounge area. There's no doubt about it - you can really feel the grandeur and elegance of the The Forth once you're up here. Take note of the cool duo projection screens showing black and white historical photos of the city (they are also visible from the main floor).

Chef's Tasting Menu at Langdon Hall

I spent a weekend at Langdon Hall (Twitter: @langdon_hall, Facebook: Langdon Hall Country House Hotel & Spa) for my birthday earlier this month and had a phenomenal time. As a matter of fact the word "phenomenal" doesn't begin to describe the weekend escape; to put it into perspective I questioned whether or not I really had to check-out Sunday morning (and when the inevitable came I was really sad). This two-days-one-night mini vacay away from the city was, hands down, the best weekend getaway I've ever had. I don't know about you but my days of getting hammered at a club for my birthday has long gone (just the thought of that makes me nauseous). Now that I'm older all I want is to spend quality time somewhere quiet and serene, at a place where I can relax and get away from all the traffic, construction, noise pollution and all that wonderful stuff associated with the city. Only an hour and a half drive from Toronto, this renowned estate in Cambridge was just what I wanted my birthday. 

Langdon Hall is gorgeous, inside and out, with incredibly stunning gardens. I think the hotel alone deserves a post of its own. Yup, I need to get on that.

So more on the gorgeous mansion later, for this post I'll share with you my dining experience at Langdon Hall, specifically their Tasting Menu by chef Jason Bangerter (formerly Auberge du Pommier, Luma). Bangerter replaced Jonathan Gushue, who ran the restaurant for eight years, as executive chef in September of last year. 

Proudly hung in the dining room, these two very prestigious plaques confirms why Langdon Hall is one of the best in Canada. Langdon Hall has held the CAA/AAA Five Diamond Restaurant Award for nine consecutive years and the CAA/AAA Four Diamond Accommodation Award for 18 consecutive years. 

*More information on CAA/AAA ratings can be found here

Accommodations and restaurants throughout the United States and Canada are assigned a rating of one to five AAA/CAA Diamonds, ranging from simple to luxurious. Below are the rating descriptions for Langdon Hall:

Restaurant Diamond Ratings: Five Diamond

These establishments are renowned and consistently provide a world-class experience. This is “haute cuisine” at its best. Menus are cutting edge, using only the finest ingredients available. Food is prepared in a manner that is highly imaginative and unique. The combination of technique and ingredients is extraordinary, reflecting the impeccable artistry and awareness of highly-acclaimed chefs. A maître d' leads an expert service staff that exceeds guest expectations by attending to every detail in an effortless and unobtrusive manner

Hotel Diamond Ratings: Four Diamond

These establishments are upscale in all areas. Accommodations are progressively more refined and stylish. The physical attributes reflect an obvious enhanced level of quality throughout. The fundamental hallmarks at this level include an extensive array of amenities combined with a high degree of hospitality, service, and attention to detail.

My view looking into the restaurant. My table was situated at the corner with my back against the windows.

Café Boulud Yet Again

This marks my fourth post on Café Boulud (Twitter: @CafeBouludTO, Facebook: Cafe Boulud Toronto & d | bar) which will now be tied with Splendido as being the most blogged about restaurant on Food Junkie Chronicles. I know it's redundant to blog about a restaurant that many times but hey, this is my blog and I can do whatever I want. Heh, just kidding! Actually, no, not kidding...

But honestly, I shouldn't have to bring my big a$$ camera with me. There's really no need for me to write yet another post on Café Boulud (it should be obvious by now that I love the place). However, I still spend hours on my photos, writing and editing because I want to share with you all the incredible things they're doing there. Simple as that.

So if you're interested in what I have to say about Café Boulud yet again, please read on :)

We started off with some cocktails (and mocktail). We also ordered a bottle of 2010 Thirty Bench Riesling ($62)

DARK & SPICY ($16)

Barrel aged, hot pepper rum, pear juice, ginger beer

NOT NORMAL ($9)

Mocktail (sorry I forgot what was in it)

BREAD BASKET

CHEESE GOUGERES

There has been a few changes to Café Boulud's dinner menu since the last time I was there, so more the reason to write about them again, right? Okay, I'm gonna stop defending my decision.

NOVA SCOTIA LOBSTER SALAD ($26)

Iceberg lettuce, marinated quail’s egg, cucumber, avocado cream, marie rose

Amaya the Indian Room

Founded by chef Hemant Bhagwani in 2007, the Amaya Group of Restaurants (Twitter: @amayarestaurant, Facebook: Amaya Restaurant) is a pioneer of progressive Indian cuisine. Steadily growing throughout the GTA, Amaya now has 15 locations, including the flagship Indian Room, as well as multiple Express food court outlets and street locations (you'll also find Amaya's gourmet sauces, chutneys and naan breads at grocery stores nationwide). With two additional locations in development, including one in Ottawa, Bhagwani's goal is to make great Indian food accessible across Canada.

Chef Hemant Bhagwani

The Indian Room has always been known for its upscale, contemporary take on Indian cuisine. Drawing inspiration from his travels and experiences in India, chef Bhagwani offers Indian cuisine made with authentic flavours, innovative techniques, and local Canadian ingredients (the use of local ingredients is more rare to see at Indian establishments). 

I had the opportunity to attend an intimate lunch with chef Bhagwani at the Indian Room several weeks ago. Bhagwani not only introduced to us his new menu, he also talked about his vision to reinvent the Amaya experience with food that blends the newest trends in fine dining and India's vibrant street food culture, with Ontario's best local ingredients and wines.

SUGARCANE MOJITO

AMUSE BOUCHE

FRESH YOGHURT EGG

With pomegranate juice

Bier Markt / Goose Island Brewmaster's Dinner

On Thursday April 10, Bier Markt Esplanade (@BierMarktEsplan) hosted a special #bonkersforhonkers "Bier Dinner" to celebrate the exclusive Canadian availability of Chicago's Goose Island Honker's Ale on draught at Bier Markt (Twitter: @BierMarkt, Facebook: Bier Markt). Goose Island Brewmaster Brett Porter and Bier Markt's Executive Chef Michael Cipollo narrated each course and shared tasting notes for Honker's Ale, Goose Island's Sophie, Pepe Nero and Matilda.

You'll now find Goose Island Honker's Ale on tap at all Bier Markt locations. Here are the Brewmaster's notes on Honker's Ale:

"Inspired by visits to English country pubs, Honker’s Ale combines a fruity hop aroma with a rich malt middle to create a perfectly balanced beer. Immensely drinkable, Honker’s Ale is not only the beer you can trust but one you’ll look forward to time and again."

FYI: Brewed for the first time in 1988, Honker's Ale was the first beer that Goose Island ever made!

Aside from Honker's Ale guests also had the following Goose Island beer pairings to go with each course:

Below is a recap of the evening (as well as a sneak preview of Bier Markt 's new menu debuting on April 24):

SALT SPRING MUSSELS

Baked Salt Spring BC mussels, smoked bacon & aromatics, herbed bread crumbs, beurre blanc

Pairing: Honker's Pale Ale | 4.5% ABV