ATM
Posted on June 25th, 2023 – Comments Off on ATM
A secure and trustworthy ATM in front of Scarlett on Queen West
Posts Tagged ‘ pub ’
regulars
Posted on May 27th, 2022 – Comments Off on regulars Filed under: Dispatches, Patrick Bay, Pictures
barrio break
Posted on June 5th, 2020 – Comments Off on barrio break Filed under: Dispatches, Patrick Bay, Pictures
Quinn’s Steakhouse & Irish Bar: don’t bother
Posted on July 9th, 2013 – Comments Off on Quinn’s Steakhouse & Irish Bar: don’t botherI’m going to have to start taking my camera with me more often because some things, like the inside of Quinn’s Steakhouse & Irish Bar, are worth snapping.
The decor is proper and pubby (dim and mostly indoors), and the establishment is clean, so they’ve got that going for them. The wait staff were pretty good, and the food wasn’t bad. Not great, mind you, but not bad.
Okay, to be fair, I did enjoy the bacon wrapped-Tenderloin that came with my prix fixe Summerlicious dinner, and the brocolli rabe was a nice addition. And everything was cooked well, so I can’t fault them for that either.
But nothing jumped off the plate and demanded that I pay attention.
Sarah ‘s Atlantic salmon underwhelmed us both with its blandness. There was a slight fishiness to the meat which I can deal with in some cooked fish if the flavour is enhanced somehow — in this case it wasn’t.
Again, I want to emphasize that technically, the food was well done. But for a restaurant that I would consider a “special occasion” place, the prices on the regular menu insist that I spend my money on better and cheaper options. And the drinks you can get at any Irish pub around town.
The Occasional Food Review
Posted on May 9th, 2013 – 2 CommentsWhenever we can afford to, Sarah and me like to try out a new place to see how well it sits with our delicate culinary sensibilities.
And, truth be told, we are actually pretty snobby about food. Now that I’m thinking about it, we’re fairly uptight about our drink too.
And for good reason, I figure — now matter where you go, you’re paying for what you get, so why not get the best deal for your money?
When it comes to food, cheapest is hardly the best, but neither is the most expensive. It’s those in-between gems that manage to put together a tasty, filling meal at a great price that we focus on — sensible satiety.
Every once in a while we manage to get a few words in with the owner, or the head chef, or whoever has just delivered a meal worth writing about. Most of the time, though, we sit back unmolested and are thus able to bring you genuine reviews.
Hence the new link at the top of the site ↑↑↑
Just not all the time, cuz that gets expensive.
Pogue ‘n oysters
Posted on September 7th, 2012 – Comments Off on Pogue ‘n oysters
A rib, a wing, it’s all a wonderful thing!
Posted on May 30th, 2011 – 2 CommentsSarah and me had a tasty sampler meal courtesy of the brand-spanking-new St.Louis location at 528 Yonge Street. Thing is, I’m not keen on pushing a new joint just ‘cuz they stuffed me ‘n my gal’s gobs but, in all honesty, if they can keep up the quality of the food we scarfed down last week, I’ll happily recommend the place.
The two headliners, wings and ribs, did well with me; the rack was tender and ensconced in a thick, smoky, ribby sauce (thumbs up), and the wings were crispy and properly spicy (thumbs up again). They weren’t breaded or really very saucy, two things that would bother me on wings of lesser quality, but it worked out well with these ones.
I would’ve liked to have washed our din-dins down with a pint of Rickard’s White but they weren’t quite stocked up ahead of the official opening today. They’re also working on the patio to get it down to legal dimensions, I’m told, so in the meantime the best you can do is sit in the big window facing Yonge. I could think of worse things.
A fermented, non-crap alternative
Posted on May 26th, 2009 – Comments Off on A fermented, non-crap alternative
Breasts, bikes, and beer; the triumvirate of alliterative seduction is now complete!
At around this time last year, the Rickard’s beer company (one of a number Molson‘s subsidiaries), introduced a white wheat beer that I had absolutely no interest in. It’s not that I don’t enjoy beer but my interest in it wanes, much like my interest in full-time employment. Currently, it’s waxing.
Usually I imbibe my alcoholic beverages with deep political convictions; a pint of Guinness with a sipping shot of B52, for example. Rickard’s White, though, doesn’t really make a statement other than “I taste good” — which it does.
White ale, if you’re not familiar with it, is an unfiltered beer (hence the cloudiness), that has orange peel and coriander added to it to produce a slightly citrusy flavour. Unlike lager, ale is fermented more quickly and at room temperature (lager’s kept cold).
I’ve poured all sorts of fermented crap down my gullet and this drink is truly inoffensive. The slice of orange (sometimes lemon), shown in the photo is how it’s served at various pubs around Toronto. Friday afternoon’s tart and bitter post-work bitch-outs at Shoeless Joe’s just wouldn’t be possible without it.
I’m hardly a scholar of beer and it’s fair to say that the term “enthusiast” wouldn’t apply to me, but I can recommend this one. It’s the gateway drug of the legal alcohol world.
If I could leave just one parting note to our American neighbours, I would point out that Canadian beer tends to contain a man-level of alcohol (5.5%+), so take your time. And for the rest of you who may be wondering why this entry is uncharactersitically short, you will find your answer at the bottom of my pint glass.
Cheers!
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