Batch: A New Brewpub in the Heart of Downtown Toronto

By: Saema Nasir

“This is going to be good.”

Those were the words my friend exclaimed as he surveyed the crowded room filled with the chatter of strangers and the music of a live band.

And it turned out he was right.

The crowd was hip, the beer was flowing and the music was loud in the dimly lit room. This is the scene I found myself in for Batch Toronto’s pre-opening bash. 

A new gastropub in the heart of Toronto, Batch’s menu features carefully crafted cocktails and an extensive selection of craft beer brewed in-house as well as traditional pub eats with a fresh twist. 

The upscale décor is really what stands out. The open space features exposed brick, tasteful and ultra-current accents such as mason jars, copper hardware finishes as well as a retro touch of lighting and seating booths reminiscent of a 50s diner. With two levels, there is plenty of room and the space is great for big groups or even an intimate dinner for two. Think of Batch as the most upscale pub you’ll ever go to. 

I was presented with three beer selections, each with a distinct taste and flavor. The Porter beer was a deep chocolate colour, with a chocolaty, deep taste to match. This was a filling beer that had real depth. Next came a foggy, amber, wheat beer, which was surprisingly refreshing and light. I could see myself drinking this on a cottage patio in the summer. The last beer was the lightest in look and flavor; it had a bitter taste that didn’t linger but is potent when it first hits your tongue. 

After whetting my whistle, the food was served, which was superb. Expect traditional pub fare done excellently and differently, which will pleasantly tingle your taste buds. One example is the fried pickles. This may seem like a simple dish served in many other places, but in the hands of Chef Ben Heaton, he turns this humble snack into something wonderful that is both crispy and light. Paired with the dill and ranch mayo this is a must-have!

The lamb burger was juicy and the curried lime pickle mayo had a creamy tang that complimented the taste of the meat.

My personal favorite were the wings which came in garlic and honey or house hot sauce. Elevated beyond what usual wings are, these small bites had a kick without too much heat and a sweet tang without the sugariness. Also of note was the curried chicken flatbread, which was buttery yet still light, savory and spicy. The herbs stood out and the flatbread itself was fluffy. 

I was impressed by the beautiful space and elevated pub fare. If you want a comfortable atmosphere that is still trendy and delicious and affordable food, definitely make Batch your go-to weekend haunt.

Photos of interior by Joel Levy Photography.

Photos of food by Paula Wilson.

Saema Nasir is a communications professional who blogs, writes, paints & explores her beautiful city of Ottawa. She has a Masters in Public Relations and also blogs at thecityquill.com. Follow her on Twitter @saemanasir. 

Oikos Creations: Greek Yogurt Never Tasted So Good!

By: Zena Rebello

Healthy living, including regular exercise and eating right, has always been a part of my life. I'm an avid Muay Thai practitioner and strive to make healthy food choices. When it comes to snacks, I've always enjoyed the smooth and creamy taste of Greek yogurt. I eat it in the morning, during my afternoon break and even sometimes as a late night delight. 

Recently, I had the opportunity to sample Danone's new Oikos Creations. I got to try the coolest new flavours including Lemon Meringue, Banana Choco, Coco Flakes and Raspberry Choco. Each flavour I tried was better than the one before it. For all the ice cream lovers, the Banana Choco flavour is reminiscent of a banana split. My personal favourite is the Lemon Meringue. The light, tantalizing taste of the much-loved lemony dessert melted in my mouth. Its rich, creamy texture reminds me more of a decadent dessert than a healthy snack. 

I was pleasantly surprised to learn that each little decadent cup of Oikos Creations has 100 calories, 8 grams of protein and nine essential amino acids and active yogurt cultures. After sampling each flavour, my mind started buzzing with all of the creative things I could do with the yogurt. I could make frozen yogurt pops with Raspberry Choco, or give my morning smoothie an island twist with the addition of Coco Flakes. 

One morning, I decided to make Banana Choco pancakes. I followed my go-to pancake recipe (any pancake recipe that calls for yogurt will do) and substituted the Banana Choco Oikos Creations for plain yogurt. The pancakes turned out fluffy and fantastic! With hints of banana and the taste of chocolate, this heavenly protein-rich breakfast was so yummy that my boyfriend and I devoured them immediately! 

The freshness of the flavours combined with the nutritional value left me highly satisfied. With a variety of flavours that Oikos Creations offers, there is a something to appease everyone's cravings!

Zena Rebello is an environmental and atmospheric chemist by day and an ardent Muay Thai practitioner by night.

The Cantina by Campbell’s

By: Saema Nasir

Soup evokes warm memories for me. Whether it was grandma’s chicken noodle soup or that newly discovered pho place around the corner, thoughts of soup bring up visions of warmth, coziness and goodness.  One brand well-known for its hearty soups is Campbell’s. The iconic red and white can of tomato soup has been a go-to for moms, college students and young professionals for decades. 

With its new pop-up soup restaurant on Queen West in Toronto, The Cantina, Campbell’s is spreading the word about its new line of delicious soups, while also freshening up its brand.  

Celebrity Chef

I attended the launch of The Cantina by Campbell’s and was interested in learning about the concept, while sipping and savouring delicious soups. Campbell’s has collaborated with Matt Dean Pettit, owner of the popular Rock Lobster restaurants in Toronto. His high-energy and passionate advocacy of Campbell’s new soup kits brought vigour to the event. 

"I was inspired by the world and global cultures. I wanted to bring to life the idea that ‘we all soup,'" he enthused to the rapt crowd.

The soup kit ideas Dean Pettit helped create, which require you to combine the kits with your own fresh ingredients are reflective of the global village in which we as foodies live in. 

New Flavours

There are four new soup flavours available for tasting at The Cantina. The best part? They are all free! Here is my low-down on how they all taste and whether they live up to the hype:

• Thai Chicken and Rice Khao Soi – Although this soup comes out of a package, it didn’t taste like instant soup. Instead it has an earthy and tangy taste to it with a pleasant zing as well. You can expect Thai curry flavouring to the broth-based chicken and veggie soup. 

• Creamy Tomato Black Bean Taco Soup – This is not your mother’s tomato soup. Influenced by Mexican flavours, it is a creamy fusion dish, which has a thick consistency due to the pulses in it and is pleasantly acidic. Creamy and rich, this soup is perfect for our cold Canadian winters. 

• Roasted Beer Can Cream of Chicken Soup – This creative concoction was hands down my favorite and the very best soup of the night! The spicy, zingy soup incorporates roasted chicken and had a very creamy consistency. The depth of flavour was great and it exceeded my expectations of how soup could taste. 

• Spicy Vegetarian Ramen – The ramen soup had a strong flavour, which could turn off those not familiar with Asian flavours, but for those who love them, this soup is bang on. It’s fresh, authentic taste brought out notes of lemongrass, seaweed and the vegetable broth is earthy. 

Trendy Vibe

Brick and wooden accented walls combined with chic seating and chalk art make this space seem like the hippest cafeteria on the block. There is also a mosaic wall where guests can place a sticker to create pop art. What’s more is that Campbell’s is donating one can of soup to the Daily Bread Food Bank for each sticker that is placed on the wall. 

As I mingled with other guests, I could not help but think that all those present seemed really excited and engaged about a very simple, inexpensive meal: soup. Far from a boring meal, Campbell’s has made people excited to consume soup again.

Next time you want some warmth on a cold night and don’t have hours to make soup from scratch, grab a Campbell’s soup kit by heading over to The Cantina.  

The Cantina by Campbell’s is located at 501 Queen Street West and is open until February 21, 2016. Hours: Monday – Friday, 11:00 a.m. 8 p.m. & Saturday – Sunday, 11:00 a.m. – 7 p.m.   

Photos courtesy of Campbell's. 

Saema is a marketing communications specialist who blogs, writes, paints & explores her beautiful city of Toronto. She has a Masters in Public Relations and also blogs at thecityquill.com. Follow her on Twitter @saemanasir. 

MoRoCo Chocolat: Valentine's Day Menu Preview

MoRoCo Chocolat is a beautifully appointed restaurant and chocolate boutique that is inspired by the whimsical patisseries of Paris. I was invited to preview a tasting of the Valentine's Day menu and was most impressed by the delicious variety of dishes that I sampled. 

As you enter the boutique, chocolate of every type imaginable is displayed along the walls, while a colourful melange of macarons is set up at the front. I was greeted by a friendly server who offered me a tiramisu martini. This sinful libation is like dessert in a glass and with the shot of espresso, it will keep you wired all night long! 

The amuse bouche of smoked eggplant resting on a crisp beet chip was a prelude of great things yet to come. The appetizer consisting of fried pork belly with Asian peanut slaw was tangy, crunchy and bursting with sweet and savoury flavours all at once. Seafood lovers will adore the beautifully plated pan seared scallops served with almond pea puree and pickled with watermelon radish and beet foam.

For the main course, I enjoyed the hearty and filling pork braised short ribs accompanied with root vegetable caponata. Moist and tender, the short ribs were enhanced with horseradish snow, a spicy and creamy counterpoint. 

Another option is the maple glazed black cod with Jerusalem artichokes, charred fennel and mushroom salad. Garnering high praise among my fellow diners was the beet ravioli served with creme fraiche and fennel. The filling of sweet beets are complemented nicely with the taste of fragrant and bold fennel. 

No meal is complete without dessert and we were spoiled with not one, but two different desserts! The dulce de leche mousse is rich and with strawberry ice cream and vanilla and pistachio trifle. It is saccharinely sweet and creamy. The simply titled chocolate bar does not do justice to the fancy, inventive dessert that has been concocted for your pleasure. Milk chocolate snow, raspberry fluff and black crowberries meld perfectly to create the most decadently satisfying 'chocolate bar' dessert.   

Prior to dining, I had the chance to prepare some macarons with some help from the restaurant's pastry chef. I loved the hands-on experience of piping ganache onto the meringue shells. My pistachio-raspberry creations were delicate and divine and I even got to take them home to share and enjoy. 

While you may not be taking your sweetheart to the city of lights this Valentine's Day, bring the romance and culinary inspirations of Paris to your love by dining at MoRoCo Chocolat!

To book a reservation, visit morocochocolat.com.

NAO Steakhouse

Steakhouses have long been a place of pomp and circumstance where businessmen make deals while they enjoy steak and potatoes with a glass or two of 35-year-old whisky. The doyen of Toronto restaurateurs, Hanif Harji and Charles Khabouth's NAO is not your typical, stuffy steakhouse. NAO stands for new and old and the duo has modernized the traditional steakhouse by giving the restaurant a feminine and sleek aesthetic. 

As the culinary master behind some of the city's most celebrated restaurants including Byblos andPatria, executive Chef Stuart Cameron's reputation precedes him. With NAO, he has turned the traditional steakhouse on its head with his inventiveness and by drawing upon inspiration from Japanese cuisine. While NAO caters to the most discriminating of steak lovers, it also offers lighter fare for those wishing to enjoy a smaller meal. 

I recently visited NAO for its one year anniversary to see firsthand just how it differentiates itself from the established steakhouses in Toronto. The focal point of the elegant restaurant is an impressive and unique chandelier, which is made from clear sporadic acrylic tubing. Yorkville is still the place to see and be seen and the swiveling Italian made chairs ensure that you have a 360-degree view of the action around you. As I took in my surroundings, I was greeted by the manager and led upstairs where I was ready to enjoy an evening out after a long day at the office. 

Dinner commenced with our pleasant server preparing the table side tuna tartar ($22) before our eyes. He gingerly mixed avocado, wasabi and puffed rice with the tuna as we eagerly watched him. 

I adored the Miami short ribs ($15) which were presented on a dainty, floral patterned plate. Moist with XO sauce, the delicious combinations of burnt honey and spicy sesame gave the short ribs bursts of sweet and savoury flavours. Never in my relatively short life, have I ever had a craving for kale salad, but there's a first for everything.

My mouth still waters at the memory of tasting the most extraordinary shredded kale salad ($13) with pickled shiitake mushrooms, fried shallots and spicy sesame dressing.

The main event is most certainly the steak and NAO offers the finest dry aged cuts of meat from around the world, as well as locally sourced meat. I shared the tender and flavourful swinging rib Canadian prime ($145) and the generous, fatty bone in Canadian Angus ($130). I thoroughly enjoyed the perfectly cooked and seasoned porterhouse steak, which did not require any of the melange of sauces or salts that accompanied it. Brussels sprouts ($14) plus bacon cured with miso equals a winning side dish to complement and balance the steak. 

The Japanese influence extends into the culinary offerings available, such as Kobe strip loin ($85 per 4 oz) chicken kaarage ($12) and even creamed spinach with yuzukosho ($13). 

Those with more traditional palates need not fear, for mashed potatoes are indeed offered on the menu. For something different, try the dense rosti ($15) with crème fraiche. Crispy and golden on the outside and tender and chewy on in inside, it is a filling and satisfying dish. The creamy mac and cheese ($14)made with Gruyere and smoked bacon can serve as a main or can be shared to accompany a meal. What's more is that the pasta is hand-rolled for freshness. 

As if we could eat another morsel, our server rolls out a pie trolley ($12) and presents it with a flourish. Rarely is banana banoffee pie offered on a dessert menu in Toronto. I was in for a real treat when I tasted the heavenly dessert. The crunchy pastry is flaky and tastes like shortbread. This alone was enough for me, but I just could not resist a bite of the filling. Milk chocolate shavings strewn upon fresh whipped cream garnishes the pie, while the inside is layered with moist, flambéed bananas and delectable banana cream. It was the most novel and decadent ending to a meal that I have had in long time.  

naosteakhouse.com
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Photos: Joel Levy Photography, Jesse Milns hotography and Paula Wilson.