Recipes & Food Reviews
"The job of a food reviewer is to accurately convey the taste, texture, smell, and presentation of a restaurant's food. You not only comment on the food but also on the atmosphere, staff knowledge and attentiveness, the speed of service, the general impression of the restaurant or cafe." -Wikihow
Interested in writing reviews about a meal you had or a restaurant you went to? Send us your entry at [email protected] and we will publish it here! Please try to keep it shorter than 200 words for simplicity. Pictures welcome!
Interested in writing reviews about a meal you had or a restaurant you went to? Send us your entry at [email protected] and we will publish it here! Please try to keep it shorter than 200 words for simplicity. Pictures welcome!
Brasserie T!
Aretha Chan
Came here with high expectations,seeing that their parent restaurant Toque! was ranked best in Canada.
We ordered off the Mtl a table menu, which was prix fixe at $31. Since it was an opportunity for restaurants to showcase their food, I expected nothing less than the regular menu quality.
The appetizer was pissadielere with smoked sturgeon. It was topped with caramelized onions and arugula alongside the sturgeon. I found that the onions overpowered the fish, which I was not able to distinguish except for a bit of smoky flavour. As the dish was supposed to feature the smoked sturgeon, it was not what I expected.
The main was salmon with polenta and chimichurri. The salmon was exceptional! The inside was tender and not over nor under cooked, possibly cooked sous vide? The outside was perfectly seared to a thin, even crisp. However, the excess chimichurri overpowered the other components, while the polenta was smooth and creamy, but too salty. The arugula served as a balance against the strong chimichurri, but lost the flavour battle nonetheless.
Finally, the dessert was cherry clafoutis and apple raspberry tartlet. They were exactly what I expected, delicious and simple! You could choose to end the meal with a satisfying scoop of ice cream on the hot clafoutis, or a stimulating tart with the perfect sour and buttery tones.
Cheers,
Aretha Chan
Events coordinator
We ordered off the Mtl a table menu, which was prix fixe at $31. Since it was an opportunity for restaurants to showcase their food, I expected nothing less than the regular menu quality.
The appetizer was pissadielere with smoked sturgeon. It was topped with caramelized onions and arugula alongside the sturgeon. I found that the onions overpowered the fish, which I was not able to distinguish except for a bit of smoky flavour. As the dish was supposed to feature the smoked sturgeon, it was not what I expected.
The main was salmon with polenta and chimichurri. The salmon was exceptional! The inside was tender and not over nor under cooked, possibly cooked sous vide? The outside was perfectly seared to a thin, even crisp. However, the excess chimichurri overpowered the other components, while the polenta was smooth and creamy, but too salty. The arugula served as a balance against the strong chimichurri, but lost the flavour battle nonetheless.
Finally, the dessert was cherry clafoutis and apple raspberry tartlet. They were exactly what I expected, delicious and simple! You could choose to end the meal with a satisfying scoop of ice cream on the hot clafoutis, or a stimulating tart with the perfect sour and buttery tones.
Cheers,
Aretha Chan
Events coordinator