Gung Ho

So I'm back on the ball, I've found a space and am eagerly trying to add to my blog. There's just one tiny insignificant detail- I can't figure out how to post things to my links!

Bear with me friends. I'll get there soon. In the meantime, since you've been asking, below this post is a past review of the most recent decent place I've been: Origin Restaurant in Toronto. I'm currently doing a stint in Montreal and I hope to get to someplace exciting here to eat soon. If I do, you'll see another post follow suit.

Next week I'm off to Newfoundland for the very first time and hope to indulge in some great fish and seafood. Apparently cod tongues are a delicacy, beer is a plenty and kissing a cod is some kind of initiation. Not necessarily in that order. Here's hoping the cod tongue delicacy is cooked on a plate and doesn't have anything to do with the kissing initiation tradition. I will definitely be taking my camera. Stay tuned....

Origin- Strike It While It's Hot

Went to Origin last night and it was out. of. control. I felt a new love for the Toronto dining scene, just in time as I was losing hope. Its been so long since I've been impressed and last night's dinner delivered. Bestill my heart Origin. I love you.

There was something about the bustling scene, the open kitchen, the fact that Susur Lee and his entourage sat behind us that really made it a special night. The food was so simple yet immaculate in that simplicity. Perfectly portioned and presented with the taste right on cue.

Deviled Eggs- The gremolata added substance to otherwise dull deviled eggs. The presentation with bacon was great.

Smoked Cod Croquettes- Perfectly fried outside with a smooth cod filling. The lemon mayo had just the right balance of citrus to complement the croquette.

Shrimp Seviche- The presentation was cool with the fog on the plate from the freeze dried corn. The coconut, lime and tomato really packed a bright flavour punch with just the right hint of heat from some jalapeno's.

Oysters w/ Yuzu- At first glance- I feared yuzu, radish, scallion and fresh red chili were too much for my tasty little shelled friend- but it was a great balance without overpowering the little fellas.

Bufala Mozarella w/ Tomato, Basil, Preserved Lemon- I was skeptical- really folks, its bread, cheese and tomato- but it was well balanced, creamy, tangy, salty with the backdrop of perfectly grilled calabrese. Excellent. FYI- The Burrata and Fior Di Latte are from Ontario. Bufala is the only one from Italy.

Bangkok Beef Salad- This dish was good. On par with the others but wasn't over the top. Had all the traditional Thai elements- sweet, salty, sour and a little spicy. Duck Wrap- The only disappointment of the night. Someone went a little crazy on the sriracha which just overpowered the whole thing.

Lamb Chops- Definitely spring lamb here- meat was very fresh, tender without a trace of gamey flavour. The creaminess of the feta and hummous really brought this together well.

Curried Shrimp- This sauce was one of my favourite things of the night. We were fighting over the naan to sop up every last drop. A well balanced curry, with a lemongrass base that was not spicy but extremely flavourful.

Overall a fantastic meal. It reminds me of the Jamie Kennedy wine bar when it first opened without the pesky no reservation policy and a more modern edge. Strike it while its hot.