Tag Archives: ravioli

Portuguese meets Italian @ Adega

Now, with restaurants reopening on Monday, we couldn’t wait to start eating out again, bro! I figured I’d take a shortcut by tackling two different cuisines at once — we’re talking Portuguese AND Italian at Adega, this funky little joint on Elm Street. Cuz you KNOW we’re the Dream Warriors, bro!!!!

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Now, they might not light it up at the table like some other Portuguese places, but this chourico sausage is fire, bro! Grilled to perfection with a nice little char — I could eat like three pounds of these bad boys!!!

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But then I wouldn’t have room for some braised short rib ravioli! This dish combines two of my favourite things, with tender short rib inside a chewy pasta shell, topped with mushrooms, onions and peppers, plus a couple green things, for colour… Dude, this ravioli puts Chef Boyardee up against the wall and shoots him!!!!!

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Now, when it comes to beer, the choices here are mostly domestic…but they do have Super Bock, one of the two biggest Portuguese beers. It’s nothing fancy, but I’m just happy to be out drinking in public again, son!!!!!!!!!!!!

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But you KNOW we’ve still got room for dessert — and I’m awfully glad I do! Dude, this Lindt Dark Chocolate Mousse Cake is a like a leaning tower of Flavourtown, filled with rich chocolatey goodness… This has gotta be the best dessert I’ve had all year — it’s also the only dessert so far. 😛

I’m about to bite into some bison balls, bro!!!

You know me, this is body by meatballs, son! So when I heard that The Drake Hotel was serving up bison meatballs as part of their fall/winter menu, you KNOW I’m gonna be there with balls on, bro!!!!

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They may not be the same size as the balls on a buffalo, but there’s nothing wrong with these round mounds of meat, topped with grated cheese, swimming in a sea of marinara with some little polenta croutons on the side — dude, Lil’ Polenta Croutons is my rap battle name, bro!!!!

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Now, I probably couldda stuffed at least twice as many balls down my piehole, but I wanted to save room for another fall/winter seasonal classic — pumpkin ravioli. The last time I had this dish was almost four years ago, in Yorkville, and it’s even better than I remembered! Pasta is cooked perfectly, and you get a nice, meaty texture with just enough spice to remind you that you’re eating pumpkin. Plus, they’re topped with all kinds of crazy stuff like fermented cashew brown butter, parsnip purée, crispy sage and hemp-seed parm — shut the front, back and side doors!!!!

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Washed it all down with a couple pints of County Kolsch from Midtown Brewing Company. This light, cripsy boi goes down nice and smooth, with little to no aftertaste — unlike that pumpkin ravioli. 😛

GRAND REOPENING: Smoked eggplant ravioli and smoked beer @ Il Covo

Now, you know an Italian restaurant is Super Mario legit when they import their beer straight from the old country. We’re hanging out at Il Covo, this funky little joint in Little Italy, that’s pretty much next door to Trattoria Taverniti. Sure, they serve wine here, but they’ve also got five different beers straight outta Italy, including this Anais smoked beer from Birra Flea. It’s like a funky bassline in Flavourtown, bro!!!

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Now, it’s been a while since I’ve had a proper German rauchbier, or smoked beer — a little over 4 years ago, actually. I can tell you it was definitely a lot darker than this one, though. But you do still get the smokey taste with Anais, and while it’s a little strong, at 6.4%, and slightly hoppy (28 IBU), it still goes down pretty smooth. Even at 15 bucks a bottle, I still went back for another round…

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But that’s only after going toe-to-toe with a fistful of lamb skewers. Now, I love lamb in all shapes and sizes, but I had never seen these arrosticini at any Italian joint before. This kinda reminded me of Taste of the Danforth, walking around with some grilled meat on a stick… I guess I probably can’t ask for tzatziki here, eh?

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But now it’s time for the main event, son! These smoked eggplant ravioli are ready to rumble with cherry tomatoes and basil, along with some strips of salty ricotta. These ravioli were pretty tasty, but I couldda easily eaten three times as many…

Fastest Time To Eat 6.75 Pounds Of Canned Ravioli For A YouTube Video |  World Record | Naader Reda

PATIO LIT EATS: Duck confit ravioli @ Terroni

Dude, this is body by ravioli, bro! When I was a kid, I would plow through Chef Boyardee’s like it was crack in a can, so when I heard that Terroni, this funky Italian joint on Adelaide, was serving up not just any kind of ravioli, but duck confit ravioli, with not one, but two kinds of mushrooms, you KNOW I had to come check it out!!!!

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But first, we’re starting off with some deep-fried rings of crunchy goodness — Frittura di Calamari, cazzo! And I am sooo on board with the level of breading here… I could crunch ‘n munch these all night long!!!!

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But now it’s time for the main event! These pillows of chewy goodness come in a nice, creamy sauce, topped with fresh Parmesan for that extra kick. The mushrooms are melt-in-your-mouth, but the duck meat is ground down to the point when you’re missing that unctiousness — I mean, this could be beef or veal, and I wouldn’t taste the difference. (I mighta had a few Menabrea beers by this time, though…)

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Of course, you KNOW we always have room for dessert on Triple B, and this flourless dark chocolate lava cake really takes the cake…so it takes itself? You’ve got some warm, chocolately goodness, with a nice oozy centre, on a bed of cream, with some strawberries and blueberries on the side — I’ve eaten my five pieces of fruit for the week, bro!!!!

Holy veal & spinach ravioli!!!

So, we’re posting up at Il Posto, this funky joint in Yorkville that’s been dishing out Italian classics since the early 80’s. Man, this place has got all the pastas: spaghetti, tagliatelle, penne, gnocchi and tagliolini, but when I saw the ravioli de carne e spinaci, I knew I had to try it:

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OK, now let’s break it down. You’ve got these homemade noodles, stuffed with veal and spinach, and smothered in a tomato and basil sauce. Plus, they give you a whole bowl of Parmesan for the table — I would put that on a flip-flop! This dish was quite tasty, but I could probably eat twice as many…dude, this is body by ravioli!!!!