Tag Archives: bison

Badass Bison Chateaubriand @ Reign

So, a couple months back, we went to Reign, this classy new joint in the Fairmont Royal York, where I had a wild boar chop that was too legit to quit. But when I saw the menu, I knew I’d be back to tame an even bigger beast — the Bison Chateaubriand!

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Dude, this is Wild Game Gone Wild in Flavourtown! Bison is nice and tender, cooked medium rare like a good steak — this don’t need no Bearnaise sauce, bro! Comes with potatoes au gratin and some market veggies, but we ordered a couple more sides, for this plate of perfection:

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Now, you might want to pair this fine dinner with a nice wine…but this ain’t Burgers, Bacon and Chardonnay, bro!!!

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Instead, we’re going with the closest thing to wine that’s still beer, a White Lies from Blood Brothers. This sour ale is fermented with wine grapes and dry-hopped with German hops, so it’s really got the best of both worlds.

Now, after splitting that bison three ways, you KNOW we’ve still got room for dessert. But it turns out they completely switched up their dessert menu since the last time we were here — no more chocolate tart or chocolate mousse, so we gotta go with the next best thing… rum!!!

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This little cream puff is soaked in raisins and rum, with a side of rum-soaked raisins. I don’t always eat fruit, but if you soak it in rum, then sign me up, son!!!!!!

FRONT STREET FOODS: Bison + Lobster = Best Friends Forever!!!

Now, I know I already ate here a few weeks ago, but I just can’t get enough HotBunzz. This real-deal, Bomb.ca, Asian steamed-bun invasion is even more funkalicious than a Duran Duran bassline, bro! So today, I kicked it up a notch with some insane braised bison and sexy surf ‘n turf:

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Let’s begin with bison. This Canadian cowboy is home, home on the range after being braised in Korean kalbi marinade for almost as long as a Triple D marathon on the Food Network. Then they stick it in a bun, and top it with even more bison, an Asian pear puree and a few fried onions, for that extra crunch. The bison is super tender, the bun is nice and crunchy, and I didn’t even use that fork cuz I ended up stuffing this straight down my piehole! But stick around, cuz you know we ain’t done, son…

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Now, for the box-office-smash sequel, they took a braised bison bun and stuck a whole lotta lobster on top. This chicken of the sea is seasoned with a dry jerk spice, some nice brown butter and garlic lemon aioli, to boot! The lobster is super chunky, with a nice hit of jerk, and the bison on the inside is melt-in-your-mouth tender. I’m pretty sure I could eat 17 of these, but they’re two for 15 bucks, and I gotta put gas in the Camaro, so, y’know…