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Posts Tagged ‘Chef Bangerter’

And it begins! Simple fare. Simple favourites. Casual dinner before a TIFF screening? Perfect.

From my first infatuation with Canteen almost a year ago (bonne anniversaire!), Chef Bangerter has had some fun with the menu… introducing new dishes, removing some and tweaking others. And I, with the help of a few friends, have eaten our way through most of it (surprise surprise!).

Below are my picks for best dishes to try pre-TIFF screening.  Sidebar: And only 24hrs until A & I strategically plant ourselves in front of one handsome-strapping-actor-musician-not-so-secret-love. Sweet lo, we can hardly stand it. Yep, fully aware of Eva canoodling. Temporary lapse.

Chef J, if he steps foot into the building and sits his cute butt down, you MUST send smoke signals. Will reco a few dishes, let him know the burrata upstairs is also to die for, happily offer up ourselves… ok, FOCUS.

Favourite Canteen dishes!

  1. Beet roots. Just started to love ’em. Now, can’t get enough of ’em.
  2. Seared scallops with a hint of curry. And sweet sweet raisins.
  3. White pizza, pancetta and a fried egg? Yes, please.
  4. The lemon posset. Lightest dessert ever created, every spoonful is sigh-worthy.

beet roots w/ tarragon, hazelnut, rice wine vinaigrette

seared scallops, curried cauli & sultana raisins

frattau pizza w/ potatoes, pancetta, fried egg, pecorino, rosemary

lemon posset, chantilly & blues

O&B Canteen
330 King St. West, TIFF Bell Lightbox
647.288.4710

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Simple menu. Local ingredients. Attention to detail. Casual charm. Canteen.

O&B’s newest restaurant with a home in the TIFF Bell Lightbox…yep, just in time for film fest.

Defying the notion that simple fare can’t be done well, Canteen’s menu is centered around familiar, comfort foods. Pasta (gnocchi, tagliatelle), pizza (calabrese, al parma), pressed sandwiches (chicken BLT, prosciutto), steak frites, mussels etc. with a weekly chef’s menu that changes based on seasonality.

Two encounters in the past two weeks. Our first was complete with C listening to me lament over forgotten camera every time a new dish was brought out… plated with care and served in beautifully heavy French cast iron cookware…we were all over the presentation. I’m partial, can’t help it.

A feast for the eyes, and our first indication of Chef Jason Bangerter’s influence. Second indication? Housemade ketchup. Seriously, try with the handcut fries…addicting. Third indication? Edible flowers. Try the Soma brownie. Could keep going, but he really does have his hand in everything. A little touch here and there…exceeding your expectations for casual dining.

Imagine spending eight years at Auberge and then making the leap to Canteen/Luma (higher-end lounge, opening Sept 12). Worlds apart and difficult to believe…unless you’ve experienced his personality. Warm, engaging and incredibly personable – he’s just as passionate about creating the finest French cuisine or $7 beef brisket sandwich and $11 mac & cheese.

Returned this eve, with camera in hand, and enjoyed a handful of new dishes. No repeats. Yet.

Stand-outs so far: the salads (thai coleslaw, beet root, israeli couscous), chicken liver parfait and desserts (soma brownie, lemon posset).

New challenges, exciting launches…and if both restaurants survive TIFF (Sept 9 -19), they’ll survive anything. Including the noise on King St.

Canteen: handcut fries & housemade ketchup

Canteen: chicken liver parfait

Canteen: gallo mussels

Canteen: lemon posset w/ chantilly & berries

O&B Canteen
330 King St. West, TIFF Bell Lightbox
647.288.4710

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