Sun's out at the Foggy Goggle

And...it's fall.  How quickly did that happen?  I went from frolicking in my flip flops and denim cut-offs to having to resort to my space heater at work to take away the chill.  Yes, autumn is upon us, and that means comfort food; thick soups, hearty stews, red wine and no more patios. :( 

But last week, when my friend and I ate on the patio at the Foggy Goggle, there was nothin' but sunshine-y skies and a warm summer breeze.  It was one of those evenings where beer was $2 off and we had nothin but time.  My friend ordered the Man Salad - and that's exactly what it was: a 6 oz. steak cooked med-rare, served on a bed of organic greens with toasted almonds, sun dried cranberries, crumbled blue cheese and red onion drizzled in a Balsamic vinaigrette.  


It's not often that we share the same food cravings, and I've never, ever seen him order a salad in a resto, but this one turned the tables on the 'usual' salad.  The flavour combos were excellent and the textures intriguing.  The steak was juicy and had tons of flavour; the almonds and red onion provided crunch, while the sweet chewy cranberries and creamy, blue cheese were 'besties' in this dish with the tart flavour playing off the pungent one.

While he dove into his vibrant plate, I had the Marinara mussels; a pound of mussels in a spicy marinara with tomatoes, onion and jalapeno.  They were OK - not the best mussels I've had in this city, but certainly not the worst either.  i think that I was hoping for a thicker sauce; which it wasn't.  Still, I ate the whole dish as the shellfish themselves were plump and moist.

I'm sad to see the summer end and to have to head back indoors to dine; one of my favourite summer activities - like half of the people in this town- is to drink an icy cold beer on a patio.  I suppose that's life though, the seasons come and go, and so too must our eating and drinking habits.  I guess I should look on the bright side: now I can sit at the bar and drink red wine/hot buttered rum/Dark n' Stormys/Bailey's/etc. to my heart's content!

P,p,p, patio at Pipa!

One of my favorite restos in Halifax at the moment is Pipa on Argyle St. Actually, since Pipa opened in 2008, it's been a favourite.   It's a husband and wife-run resto that specializes in Brazilian and Portuguese food. One of the things that I find appealing about this spot is the fact that most of the dishes are unfamiliar, and each one is a new adventure! 

As luck would have it, the very day that we decided to head out to dinner and not get into the drink, pitchers of sangria are $5 off.  Obviously we ordered one; white sangria with peaches and strawberries. It was an incredibly hot evening and this delicately sweet bevy was just the thing to quench my thirst.  Since we planned on taking our time, I asked that they put ice only in the glasses so as to not water down our 'punch' .

As is often the way at a spot like this, my eyes were bigger than my belly and I ordered three apps; my friend ordered one plus an entree.  Loving a good game of chance, he often leaves his choice up to our server -  in this case, the owner, who suggested the pork and clams.  He prefaced this meal with more crustaceans, an order of Black Point oysters, while I ordered lobster soup, hearts of palm salad and lamb meatballs.

The soup was broth based with chunks of potatoes and other veg. I checked it out before ordering  as I'm not particularly fond of a creamy chowda on a hot day like this.    It was O.K. There were nice pieces of lobster, but it was lacking in flavour. My friend's oysters were super tasty and sea-salty fresh.  Served with some of Pipa's uber-spicy green salsa they set my mouth to waterin'. 

And then came the entrees; my two small plates and my friend's lovely stew-like pork, clam and potato mix.  The hearts of palm salad was original and refreshing.  Reminiscent of artichokes, the palm hearts were quite tangy after marinating for several hours in a lime-cilantro dressing.  On a bed of mesculn mix with chunks of corn, avocado and tomatoes, this salad was full of flavour and a nice change from other resto's typical salad options. 

The show-stopper was the meatballs.  Admittedly an odd dish; meatballs in a delicious tomato sauce sans pasta, they were served with crispy grilled baguette.  It was a decidedly simple, rustic preparation and it was delicious.  Ground veal was mixed with the usual suspects: garlic, basil and oregano, but the intriguing edition of a baking spice - nutmeg, made them all the more mysterious.  

My pal's pork and clam dish was awesome - and I don't even  like clams!  Pieces of pork and clams in the shell were cooked in a flavourful sauce,  sprinkled with verdant cilantro and served with grilled bread -  which he used to mop up the sauce.  These are some of my favorite meals; where bread is a utensil!

If you are - or even if you aren't adventurous, try heading down to Pipa to sit on the patio this summer, or in the atrium in the winter.  Though there are options for the curious palate, there are also plenty items on the menu for those with a more vanilla palate.  Of the 25+ menu options, only 6 are NOT gluten free, so it's a great spot to take friends and family who are trying to avoid gluten.

Fujiyama: Eat in, or Take Out!

Mmmm- sushi!  Sushi is one of my favourite eats here in Hali.  It's just one of those meals that I could eat at any time of day, and the only late-night dinner I can really get into....Unless it's a greasy feed on an early Saturday am.  You know what I'm talking about....

This particular sushi experience is Fujiyama, the sushi spot that has taken over the old Le Cave location. I like this spot because I can count on its quality and creativity.  This blog post incorporates two dinners from Fujiyama - one on site, and one take-out.  I felt the need to write about the take-out, as it's not too often that your food quality remains intact when taken off-site.  On this occasion - and many times thereafter - it was.

Shrimp and Veggie Tempura 

How could you go wrong with this one?  Tender veg and plump shrimp in a light, crispy coating.

Chef's Sushi for Two

I was so glad that we ordered this dish - it really gave me the opportunity to try all types of sashimi and decide which ones I truly liked - the Butterfish was our favourite!  We really appreciated the fact that our server let us substitute the eel rolls for an additional salmon sashimi.

Deep Fried Banana

I could take or leave this dessert.  This was the only thing that really appealed to me on the dessert menu, but it tasted kinda funny...and I'm pretty sure the whipped cream was from a can. :S

And, for take-out...

Salmon Sashimi, Spicy Salmon Rolls & 

Tokyo Scallop Roll - Spicy scallop and avocado 

rolled in soybean paper with eel sauce and spicy sauce

Soybean paper is so tasty!  If ever you come across a roll enclosed in this deliciousness, go for it!  You'll appreciate the change from the texture of the usual nori, and it's quite tasty too!

Shrimp Tempura- Just as good at home...

Bday Bites at The Bitter End

On the eve of my sister's  ?  th birthday, as she was visiting from Manhattan, we went for celebratory snacks and drinks at the Bitter End Martini Bar. We wanted to eat a busy place, and were mostly interested in the booze, so I quickly found a spot for two at the bar and we set to work on our vodka martinis with a side of jelly worms. 


As we were heading out for a night on the town, we wanted to some smaller plates to take the edge off of our noisy stomachs. We settled on two snacks from both end of the taste spectrum; a light salad, and an obscene amount of ooey-gooey baked cheese.  The Pear salad was served with mixed greens, red onion, walnuts, Bartlett pear and smoked Applewood cheddar with honey dijon vinagrette.  I'm not normally a fan of dressings, and usually get them on the side, so I was bummed when the salad arrive - dressing on - ad I realized that I had forgotten to make the request.  No matter though, as the dressing was sweet and tangy and complimented the other items in the dish nicely.  I'm always a fan of Applewood Cheddar, and it's nutty bit was a lovely contrast to the fresh, juicy pear.

Pear Salad

How can you go wrong with Saganaki really?  Kasseri cheese sauteed in olive oil and black pepper and flambeed with Sambuca and Brandy is my idea of a good time.  Though certainly not for someone watching their waistlines/blood pressure/cholesterol and all that, it's a tasty, salty bite that pairs particularly well with a bit of bubbly, which the bartender had just popped open once the cheese arrived.

Saganaki 

This was a nice little snack for two, and with all that cheese, we filled up quickly!  From there, a couple of our cousins joined us, we had a few more drinks and then made our way to Obladee for some more wine to finish off the night. Though given the option, I'd likely pick Manhattan to celebrate my bday, I think we did a pretty good job to show that New York City gal some fun on her Bday in Halifax!

Ela!

This is a post about two different meals at Ela! I went on two separate occasions and decided to combine them both in one post- almost a comparative analysis of two locations.

The first, a lunch special at the Dartmouth Crossing location. This venue is lovely. With windows aplenty, the bright summer light filtered in on the new location's squeaky clean interior. The service staff was friendly and quick, and swiftly answerd all of my questions. I was really pumped about my meal- a baked haddock fillet with a lemon sauce, served with a side of Greek salad.

Unfortunately, it didn't live up to my expectations. The salad was drenched in dressing to an almost soup-like consistency; totally ruining it's potential since the feta was deliciously salty and the tomatoes plump and bursting. The fish was equally smothered in the lemon sauce, whose syrupy consistency over-powered the fish's subtle flavour.

On my next visit with friends at the Argyle location, I had eaten a bit earlier and decided to order just a small appetizer, the tzatziki with pita bread. This was definitely not a calorie conscious choice, but when you're in a Greek resto, the quintessential Greek dishes are a good measure of authenticity and quality.

I've never been to Greece (yet) but if this is how they make it in the motherland, then I'll be going there real soon. The creamy dip was thick and rich- certainly full-fat Greek yogurt was used here. I would have liked to see a little more cucumber mixed in, but that's just my preference - I don't know what the traditional recipe calls for. The pita was warm, soft and slightly chewy; substantial enough to carry the heavy dip.

Look at that fluffy pita...mmm, pita!

Lunch at Little Fish

As a food writer, the one thing that I can't argue with is fresh, good food. In endless chef's memoirs or interviews a common thread in their approach to food preparation, is to use good ingredients and to keep it simple. In this particular case, Little Fish does just that.

On a business lunch, a couple Fridays ago, I could not have been more satisfied with such simple fare. It was my first visit to the resto and I, having the eternal fear of having food envy, decided that I would follow the lead and order the same as my company.

We both had a simple spinach salad- simple, yet delicious. A generous portion of spinach with a might vinaigrette, buttery pine nuts, and pungent Dragon's Breath blue cheese. As I said, the fact that there were no bells and whistles to this meal made it all the more appealing. By using only a few ingredients, balanced perfectly, a spinach salad became a lovely treat to my Friday.

Of course, having a weakness for all things protein, I ordered a side of sauteed scallops as well. Mercy, they were good. Again, simple seared scallops with a nice squeeze of lemon made this meal complete.

Bitter about The Bitter End

Last Friday, a friend and I went to The Bitter End on Argyle St. The night started out well enough- at my place we had guacamole and veggie chips and...several dirty martinis. When we finally made it out, we headed to The Bitter End for some for some late-night martinis and snacks.

When we arrived, it wasn't too busy, so we scored two spots at the bar and got to work on the menu. The verdict- two vodka martinis w/ lots of olives, and a side of jelly worms. However, I have to say that it certainly wasn't my favorite trip out. Now, I'm known to have a bit of attitude, and I certainly love a good laugh, but those boys at the bar...well, they went a little bit too far, to be honest. Dirty martinis certainly suited their dirty mouths.

Aaaannnyhow, on to the food. We put in our order for Calamari and Mussels, an order that I've had there before, and enjoyed. But this time? Not so much. Where the calamari used to be bite-sized, served with a yummy smokey tomato sauce, the new version was tasteless, and not a bit of crunch applied- it was an underwhelming batter with a Tzatsiki that matched.

Calamari w/ Tzatsiki

Mussels w/ white wine, garlic, tomatoes, lemon & green onion

The mussels were OK. They were large, and pretty meaty, but altogether? Nothing to write home about...

Nope, this night at The Bitter End fell flat- the only highlights were the awesome company and the jelly worms. It was a pretty big bummer, as I've eaten there before and loved it for Friday night drinks, snacks and people watching. I haven't entirely given up on this place however. The Greek Nachos still intrigue me, and I know they do a mean Saganaki, so I'll be back to munch on those puppies in the future.

Pipa

I always find it interesting when a new restaurant opens here in Halifax. With the endless construction that went on on Argyle within the last year or so, we have seen several restaurants come and go, menu changing, aesthetic changing, ect. When I saw that the location that previously housed the Wooden Monkey was being opened as a Brazilian restaurant, I was filled with curiosity and excitement. After all, with all the various types of cuisine in the city, no one had yet to venture to this mysterious, spicy locale- until now.

My friend and I made a date to visit Pipa last Tuesday night. I reviewed the menu during the day, and had pre-determined my meal- or so I thought... When we started asking our very knowledgeable (and accommodating) server questions, everything changed!

Carne de Caranguejo com Tapioca
Warm crab salad with tapioca crisp for scooping

I chose a light crab salad to start the meal. Tender crab was binded together with tomato, coconut milk and a touch of cilantro. With every bite, I was sad to see the pile disappearing from my plate. I could easily imagine this mix being made into fishcakes, wrapped up in a crepe or omelet or on a toasted bun.

The crab salad was served with a tapioca cracker- a flavourless, sawdust tasting cracker to be used as a tool to scoop up the crab. The concept is authentic Brazilian, but those first couple bites ruined the salad. My friend came to my rescue though, offering some baguette and elevating my dining experience to top-notch status!

Chorizo Grelhada
Chorizo sausage with caramelized onions and toasts

The chorizo appetizer consisted of a large sausage link, sweet caramelized onions and a generous portion of toasted baguette. Though my friend loved the sausage's robust, spicy flavour, something was a little lacking with the plate. Our server quickly brought out a sausage's signature sidekick- some spicy mustard, while my friend smiled their satisfaction.

For our mains, my friend went with an entree, while I went for a second appetizer. The main was a substantially-sized dish in comparison to my appey- but I didn't regret my decision for an instant. Though a smaller portion, my Empanada was just as filling.

Frango Piri Piri
A dish from Mozambique; baked chicken in a spicy chili pepper marinade

Though my friend normally tries to order something more adventurous than chicken in a restaurant, this dish generated rave reviews. The meat was melt-in-your-mouth tender with a piquant, veg-filled sauce. Served with a side of rice, the impressive serving size was a benefit.

Empanada del Dia- Empanada of the Day
Chorizo, olives & portobello mushrooms

I really, really didn't want this plate to end. It was a carnivore's dream with spicy chorizo paired beautifully with black and green olives and portobello mushrooms- two ingredients who's texture is equally as meaty. The amazing filling aside, the pastry was the star of the show here, as it was both slightly flaky and tender, with a lingering buttery finish.

Though we contemplated dessert, I was just too full to put in an order. I left Pipa with a belly full of warm pastry and bold red wine- a lovely end to a crisp autumn night out.

Durty Nelly's on a Rainy Saturday

Durty Nelly's is the first restaurant venture of hospitality veteran Joe McGuiness and former St. Mary' University football player Kyle Drake. Located on the corner of Sackville and Argyle Streets, Durty Nelly's takes her name from a similar gal; Durty Nelly's pub in Bunratty Co. Claire, Ireland loved for it's food, hospitality and "craic agus ceol", the Irish term for fun and enjoyment.

Durty Nelly's has been the subject of restaurant buzz as it is one of 13 restaurants across Canada selected to star in an episode of Restaurant 101, a new show premiering on the Food Network and Food Network Canada, with host Chef David Adjey. When I spoke with David, he said that this was a great match. Producers of Restaurant 101 were looking for restaurants with a real "story" behind them. When David pitched the story of Durty Nelly's, an unlikely pairing of Hospitality guru and university graduate teaming up to open an authentic Irish pub, the producers jumped on board.

Durty Nelly's isn't your typical Irish pub, or...come to think of it, maybe it really is. Everything in the restaurant was made in Ireland. That's right; from floor to ceiling, everything was built in Ireland by the Irish Pub Company, packaged up, and shipped to Halifax for assembly. You can't get more authentic than that.

The menu, of course, is reminiscent of any Irish fare that comes to mind, but inherently richer, fresher- better. For DN's I use one of my favorite culinary terms, one I don't throw around lightly, but DN's menu is gourmet comfort food. I had the fortunate opportunity to meet with Chef Adjey and chat about the ideals behind this menu.

Now, in general, I view chefs as rock stars and often get heart palpitations whenever I come into contact with one. But, having a Food Network chef in the vicinity almost gave me a heart attack!

It was clear upon meeting with him that Adjey has care and concern for the meals that he designed, The menu items at Durty Nellys were built "from the ground up", with Adjey and the kitchen staff sourcing meats and veg from local farmers and producers.

Later that week, my friend and I check out the food for ourselves. We order two dishes, and share them both: Kilkenny-battered Fish & Chips, and the Nova Scotia Lamb Stew.

Kilkenny-battered Fish & Chips
w/ homemade tartar sauce

I can say with extreme confidence that this is the best F&C that I've had in Hali. Fresh, meaty fish is enclosed within a light batter with mega-crunch. The chips, "fat chips" as they're called in the resto, are crispy wedges of seasoned potato. The F&C is served with a flavourful coleslaw and a house-made tarter sauce- creamy and with a touch of earthiness from smoked paprika.

Nova Scotia Lamb Stew
w/ bread and butter dumplings

The lamb stew is the epitome of what one would want to eat on a cold, rainy (or snowy) day. Tender chunks of meat in a deep, rich broth accompanied by sweet root vegetables and savory dumplings make for a meal that rivals any of mom's cooking- and granny's too, for that matter.

The pub itself offers a great spot to hang out any night of the week. With lots of beers on tap, and fantastic fare from the kitchen, Durty Nelly's has all areas covered. Add to this the sent of peat moss burning on the fire, a variety of comfy seating to choose from and live entertainment several nights of the week, and you're sure to have fun at Durty Nelly's!