Leña Restaurante – Albacore Tuna



About the meal: Ingredients – salt-roasted potato, caramelized onions, olive

The tuna was not served very warm. I also think there could’ve been a little more seasoning on the fish prior to cooking. I personally quite enjoyed the way it was cooked, seared on the outside and raw on the inside – I personally prefer tuna cooked that was, I find that the rawness adds juiciness and chewiness. Cooked tuna looses some of its flavour. I have to admit though, this is not for everyone (and the waitress didn’t ask me how I wanted my dish cooked, so some of you might be surprised!)

The potatoes and caramelized onions were a good side for the tuna, and the drizzle of olive oil also added a flair of mediterranean flavour. The mashed olive flesh was an interesting feature to add, and to my surprise went really well with the tuna – almost like it gave it more character. Very unique!

I wasn’t a fan of the accompanying greens, they were quite bitter; but I’m sure it was a very healthy option!

About the place: See post Leña Restaurante – Charred Veal Carpaccio.



Leña Restaurante – Panqueques



About the meal: Ingredients – dulce de leche crêpes, crème fraîche, charred orange

This was a good idea, whoever came up with this. I wasn’t a fan of the crepe texture, it didn’t taste like it was fresh out of the pan, probably preserved in the fridge. But I loved the fact that the dessert wasn’t too sweet. The oranges weren’t sweet but rather bitter, kind of like marmelade made with orange skins. I’m not sure whether this was intentional but I found that it killed the taste for me. Conclusion, maybe the orange would’ve been a better complement if it was infused in the dulce de leche? My suggestion to the chef 😉

About the place: See post Leña Restaurante – Charred Veal Carpaccio.


Leña Restaurante – Charred Veal Carpaccio



About the meal: Ingredients – charred veal, roasted red pepper, pickled pearl onion, jalapeño & caper crema.

The veal wasn’t very flavourful, I could almost taste the raw meatiness of it. However the caramelized onions & pickled vegetables added a sweet and sour twist that went well with it. The creaminess was also a great complement and made the dish more savoury. The peppers gave the dish a bit of a soggy texture, but added a necessary umps which elevated and paired very well with the pickled taste.

About the place: I went alone and was given a seat with a large table and a great view of the whole restaurant – amazing for people watching or reading! It’s a great place for a business lunch or to bring a date, but it was a tiny bit loud if you’re trying to have a conversation without yelling. The decor was amazing, everything looked clean and in its place, and the servers were well mannered. I was seated in the dining area during this visit.


Belleeny’s Martini Lounge – “Nice it up” Chicken Wings

Belliney's_chicken wings.jpg

About the meal: This was another item from the appetizer menu. The chicken wings were fried and seasoned with barbecue sauce, accompanied with some veggies (celery and carrots) as well as Festivals. I loved the fact that the wings were fried, it made them nice and crispy! The Barbecue sauce was really good, flavorful with a hint of tanginess! 

It was my first time having festivals, and I’d describe them as plain fried donuts, with a mix of sweet and salty flavor. They were quite nice but quite dry to have as a side, given that the wings themselves were a “dry” accompaniment.

About the place: See post: Belleeny’s Martini Lounge – “One Drop” Golden Fried Plantain


Belleeny’s Martini Lounge – “One Drop” Golden Fried Plantain


About the meal: This was in the Appetizer section of the menu. When I asked about the quantity they told me it was a whole plantain (note – for someone who cooks plantain very frequently, this looked like 1/3 of a large plantain). The plantain had the perfect ripeness though and was fried just right – not too little not too much, lightly crispy on the outside and softer on the inside. The presentation was simple but on point!

About the place: The staff was very friendly and came by often to cater to our needs. We were a large group but the wait wasn’t too bad. They were also really nice and opened up the place for us (exclusively) after hours, which was quite nice!


Nadège – Jindai



About the meal: Jindai is a decadent dessert with a matcha chantilly, fresh raspberries, raspberry crème brulée, meringue & an almond crust shell. This all sounds like my perfect dream given that I love fine pastries, raspberries (could you not tell from my name?), crème brulée and meringue! The sweetness of the chantilly was well complimented with the sourness of the fresh raspberries, and the vegetal taste of the matcha. An interesting twist! (note that I don’t particularly usually like matcha)

The crust was to perfection, not too soft, not too hard, not too crumbly, and the almond taste added a great nutty finish to the overall desert. I would definitely have this again!

About the place: (Yorkdale location) The staff was very friendly, and allowed us to sample some items. It’s a great place to grab things to go, or sit down and enjoy good company. Even though it was at the mall, the set up was very ell done and the noise level wasn’t too high – you could still have a decent conversation and hear each other; good place to catch up or hang out with family. Definitely a dangerous place to bring anyone with a sweet tooth! It’s a little pricey but for the quality it’s worth the occasional treat.


Bent Restaurant- Sweet and Sour Four (Part II)


About the meal(s): Top right: Oyster Sake Shot, bottom right: Yucatan Ceviche, middle: Wild Albacore Tuna Sashimi, bottom left: Scallop Tataki.

*Oyster Sake Shot*

This was my first time seeing an oyster dish being presented in the form of a shot. It was delicious and the ingredients complimented each other very well. This was my favourite serving that night. **** rating – Strawberry Sherbet

*Yucatan Ceviche*

As the name suggests, this was a seafood (octopus, shrimp, scallop) packed serving. The tortilla chip was glazed with sesame seeds and the avocado was a great addition. You can never go wrong with guacamole. *** rating – Strawberry Sherbet

*Wild Albacore Tuna Sashimi*

The dish was very well presented and yes, it did taste as good as it looks. The ingredients, rhubarb, orange confit, exotic citrus yozu, blended well together an yielded a good balance between sweet and sour. *** rating –Strawberry Sherbet

*Scallop Tataki*

Least favourite of the ‘sweet and sour four’ but was well-presented and appetizing. **`1/2 rating –Strawberry Sherbet



*Indian Panipuri twist with custard*

The round hollow crisp was filled with custard and the sauce on the side is meant to be put into the crisp for additional flavour. **1/2 rating – Strawberry Sherbet

About the place & price: check out ‘Bent Restaurant (Part I)