Edmonton Restaurant Review: Baijiu Bar

Baijiu’s table settings.

When I’d heard that the owners of North 53 had a new project in the works, I followed their social media feeds religiously to stay in the know. The final product was Baijiu Bar.

Opening in February inside the 110-year-old Mercer Building, the walk-in only restaurant (reservations may be accepted for larger groups) seemed to be a huge hit with visitors. Literally located across the street from the new Rogers Arena and well within the heart of Edmonton’s Ice District, this stylish iteration of a Chinese food joint joined the ranks of its more established neighbours, Rostizado and Mercer Tavern.

As per usual, I didn’t make it there immediately. Even though my office is only about a 10 to 15 minute stroll from Baijiu, it wasn’t until early April that I found myself dining there with a great friend that I hadn’t seen in a long while.

On an early evening after work, I headed straight over to the Mercer Building. As I approached the brick facade, I looked up to see the establishment’s name lit up in neon through the second storey window. I went through the main entrance, but I must have been a bit too early because the door to Baijiu’s unit was still locked when I got there.

The restaurant’s interior.

After a short wait, the host appeared and let me in. Being the first patron for the night allowed me to really absorb my surroundings. The space is long and fairly narrow with tables to one side and bar seating on the other. High windows provide minimal natural lighting that put the focus on the large floral mural on the parallel wall. Bottles that lined the bar were backlit, so that they gave off a minor glow. All of the tables were set with traditional Chinese wares that felt vintage when placed in contrast to framed black and white images of hip hop artists. Old world versus new school was the vibe.

In the few minutes prior to my friend’s arrival, I decided to order the Baijiu Milk Punch. This 2 ounce cocktail (some go up to 3 ounces) consisted of a mix of Black Seal rum, Cremovo, Chinese soy milk, cream, cinnamon & vanilla syrup and pistachio. It packed enough of a punch to provide a reminder that there was alcohol in it, but it was still a smooth drink with a pleasantly nutty and spicy flavour. My friend opted for one of their Mocktails. In this instance, they created some sort of grapefruit agave concoction that was sweet with a hint of tartness and, overall, it was refreshing.

Red Braised Beef Bao

For our meal, we decided to split a few dishes between us. The quickest out of the kitchen was the Red Braised Beef Bao. The plump taco-like buns were folded to hold the slow cooked Pine Haven pork, pickled shallots, cabbage and shaved Brussels sprouts. On top of that was a thick stripe of soy mayo and sprinkles of black sesame seed. With plenty of succulent meat and a variety of texture, these were delicious, if somewhat messy. I should also note that a standard order comes with only three bao. We added a fourth for $5, to make it easier to split the dish.

Lion’s Head Dumplings

Item number two was the Lion’s Head Dumplings. These were filled with Pine Haven pork, white shrimp, soy, garlic and cabbage. They were served drizzled with a ginger-soy sauce and white sesame seeds scattered atop. I thought the filling was juicy and the sauce had a good balance between the salt and spice. My only qualm was that I thought the dough wrapper was a tad too thick. Thinning that out would help to better define the taste of the pork and shrimp.

Spicy Stir-Fried Cabbage

Our trio of share plates was finished with the Spicy Stir-Fried Cabbage (it was a toss-up between this and the Korean Brussels Sprouts). This did not disappoint. The combination of confit onion, ginger, egg, soy, chimichurri, dry chili, crunchy shredded cabbage and garlic chips was to die for. I especially loved the heat from the flakes of chili pepper and the crispy garlic chips that truly enhanced what could otherwise have been a pretty blasé dish. What kept it interesting was the fact that there were layers upon layers of flavour with each and every bite.

Instead of calling it a night once those items were polished off, my friend suggested we complete dinner with an order of the Fried Bao Ice Cream Sandwich for dessert. The selection changes, so we asked what was available. The choices that evening were the Cinnamon Toast Crunch or the Cap’n Crunch. Unsure of the one to pick, I asked our server to recommend. Cinnamon Toast Crunch it was.

Fried Bao Ice Cream Sandwich

The ice cream sandwich is a decent size; it’s perfect to split between two people. Remember the bao mentioned previously? Instead of steaming the dough, it is fried until it puffs up like a hamburger bun. Soft on the inside and a deep golden colour with a slightly brittle texture on the outside, the bao is then halved horizontally. Between the two layers was placed a thick slab of cinnamon ice cream with pieces of Cinnamon Toast Crunch cereal added in for good measure. Sort of like ice cream stuffed into a doughnut, this was a heavenly and indulgent end to the meal.

Surprisingly, Baijiu stayed pretty quiet throughout our time there. Sure, other people showed up by 7pm, but it was by no means full. My worry about it being difficult to get in on any given day without reservations was quashed and I realized that, depending on my schedule, it’ll be easy to pop in whenever I feel the need.

“Baijiu,” in Chinese, actually has a couple of meanings. The exact translation is “white alcohol,” which is quite fitting for a bar. It took me landing on their webpage and reading that Baijiu is pronounced as “Bye Joe” before I clued in to the second connotation of “celebration.” It never occurred to me that the name of the restaurant was this Chinese word I’ve known for so long and that I’ve always associated with the latter definition.

Having dined there now, I can certainly picture Baijiu as a place of gathering and merriment. The food hints at the traditional in terms of presentation, but the flavours are amped up and honed, if that makes any sense. The atmosphere is laid back and, with the venue being so open, it makes it feel very communal. I’d also say that the service we experienced was top notch; the server was incredibly attentive and knowledgeable. On the whole, the owners have done a fantastic job of bringing their vision to life and, as an Edmontonian, I’m more than happy to welcome Baijiu to the city’s burgeoning restaurant scene.

Edmonton Event Review: Culinary Lab 01 (Rostizado)

The menu card for Culinary Lab 01.

About a month ago, I was scrolling through my Facebook feed when a sponsored post popped up before my eyes. Rostizado, one of our renowned local restaurants, would be partaking in Edmonton Economic Development Corporation’s (EEDC) Culinary Lab 01.

When I searched for more information through their Eventbrite link, I found out that this was going to be the first in a series of four events happening throughout 2017. Chef David Leeder, trained in some of the world’s top kitchens, would be returning home to Edmonton where he’d team up with a different chef for each dinner.

For the launch, which took place this past Sunday, Leeder’s Nordic cooking would be married with the Mexican stylings of chef Edgar Gutierrez. The kitchen would become their lab. Through six courses (all listed online prior to ticket purchase), Leeder and Gutierrez were to collaborate, innovate, and, hopefully, delight their guests.

The evening itself was extremely well organized. The earlier 6:00pm seating had cleared out by the time my friends and I arrived for the 8:30pm dinner. As the staff were quickly turning the room over for the next round, there was a bit of a wait, but it didn’t take long. Before we knew it, we were being led to our table.

All dishes served were included in the ticket price of $100 per person; however, any beverages were additional to that cost. There was the option of ordering directly off of Rostizado’s drink menu, or there was also a set menu that included an accompanying cocktail or beer  to go with four out of the six courses for an extra $50. Everyone in our party chose to order as we pleased.

Chicharrón with Mussels and Foie Gras

Our initial dish turned out to be very different from what was expected. The menu had indicated uni to be a main ingredient, but as we were informed upon service, uni wasn’t in season and they didn’t want the prospect of feeding us anything subpar. Instead, the same base of chicharrón was prepared with a creamy mussel emulsion, fresh whole mussels, caviar, foie gras and fennel fronds. The fried pig skin was bubbly in texture and crispy when bitten, holding its own against the handful of toppings. I’d worry slightly that this dish could come across as overly salty, yet each component worked well together.

Grilled Octopus

The second plate stayed right on course with the printed menu. Rounds of grilled octopus were placed on the dish like an attempted barrier to keep the roasted kelp sauce in place. I thought the sauce was subtle like a broth with just a hint of salinity. The potato puree added a thicker consistency. Most of the flavours came from the charring on the octopus as well as the ramps and endive. Apparently, there was also some Asian pear hiding in there somewhere, but I don’t think it came across.

Mole Verde

As with any meal, it’s important to get your greens. In the case of this iteration of the Culinary Lab, our veggies came in the form of the mole verde. Pureed rutabaga and tomatilla were the foundation of this plate in which each ingredient had been prepared in a distinct way ─ asparagus was raw, rapini was steamed, cauliflower was roasted, kale was deep fried and onion was preserved (confit) ─ to showcase each at their best. Personally, I was impressed with this plate. At home, I’m a roasted veggie type of woman, and this certainly opened my mind up to a myriad of other possibilities when it comes to vegetarian feasts.

Cochinillo y Tortillas

All three of the previous dishes led to the star of the night, Cochinillo y Tortillas. This included a large wooden platter laid out with three choices of tortilla shells (ancho chili, cilantro and plain), two skillets filled with slow roasted suckling pig, earthy mushrooms and cabbage along with a pile of charred ramps and cabbage. On the side were two sauces: Nordic mole and sesame. The tortillas were soft and the meat succulent. What took this main over the top were those sauces. We guessed at what the Nordic mole was made from, and we weren’t even close (we thought of parsnips). Turns out it was a simple mixture of onions (that explained the sweetness) with cream, butter, vinegar and leek oil. The orange sauce was made from sesame seed and chili, so it had some kick to it. Nothing overwhelming though. The two paired together with the tortilla filling was superb.

Raspado

So far, so good. Unfortunately, while the fifth course was tasty, I’m not sure it should have truly counted as a dish that I was paying for. It was a bowl of Raspado, which is essentially flavoured shaved ice. I did like that the ice was prepared two ways. I also enjoyed the floral fruity combination between the elderflower and the tepache (fermented pineapple that tasted a lot like lychee). Sure, it was refreshing, but let’s be honest, this was kind of a cop out. Even the chefs called it a palate cleanser. At most fine dining restaurants, a palate cleanser is a small bite offered in between plates at no extra charge. Here, this course was costing me about $17 and that seemed wrong.

Tres Leches

Dinner was redeemed with the final dessert course. Tres Leches, traditionally a sponge cake soaked in milk, was the inspiration for this dish. Sort of like four desserts in one, this plate consisted of dulce de leche, burnt milk candy, lime and avocado mousse and grapefruit mezcal sorbet served atop a bed of milk crumble. The bitterness from the mezcal and the acidity of the lime played off of the sugariness in the dulce de leche and burnt milk candy. My favourite part though? I’d say it was the milk crumble. It had this crushed cookie texture that was a bit crunchy and delicately flavoured, adding dimension and toning down the stronger tastes.

For the most part, my crew and I left satiated and satisfied. I’d even be open to attending another one of these Culinary Lab events in the future. My only qualm is that the value has to be there throughout all aspects of the menu. After this meal, I couldn’t quite justify the $100 per person for what we received.

I’m not sure when and where the next events will take place, but there are supposed to be three more to come this year (keep an eye out for news on the EEDC Twitter and Facebook pages). What I do know is, regardless of the cost, this will be a unique experience and a Sunday dinner that you’re likely never to have again. These menus are served only once (twice during the evening) and that’s it. Therefore, if you’re a big fan of food and you have a chance to, I’d recommend you give the Culinary Lab a shot.

Edmonton Restaurant Review: Tzin Wine and Tapas

Sweet endings at Tzin Wine and Tapas.

Each year, when March rolls around, I’m always excited to see what Downtown Dining Week (DTDW) has to offer. In 2017, I almost forgot about the annual event. There seemed to be very little advertising, and I was only reminded, at the beginning of the month, when I overheard a co-worker chatting about it in the office.

With it on my mind, I immediately decided to check the website to see if the menus from the participating restaurants had been posted. Sure enough, most of them were there. To my disappointment, the list was noticeably shorter than in previous years. Yet, after perusing all of them, I had narrowed my choices down to a few places that I had been meaning to try.

The first that my friend and I decided to visit was Tzin Wine and Tapas. Located on the 104 Street Promenade at 101 Avenue, it’s easy to overlook. The standout feature when passing by would be the bright orange door and the small window that may give you a peek at the chefs cooking away in the tiny kitchen at the front of the establishment.

The interior of the restaurant. This photo was taken just inside the entrance.

From what I had already read about Tzin, I knew that it was a small venue, but I still found myself slightly taken aback when I stepped foot into the restaurant. With only about six tables and maybe a handful of bar seating, it’s easy to understand how it fills up so quickly.

When we arrived, there was only a single table left by the door, and it was ours. Thankfully, there were only two of us dining together. A third, as the table was set for, would have made for a tight squeeze and possibly an uncomfortable dinner with people coming and going right next to us all evening.

The sole hostess/server was very personable and polite. She grabbed us a bottle of tap water, as requested, while we reviewed the regular menu and the DTDW selections. We opted for the latter as $45 per person for an executive three-course meal is typically a good deal at some of these more upscale eateries.

Cod with Risotto and Chimichurri

To start, we were presented with a filet of cod about the size of a small palm. It was laid on a bed of black garlic risotto and served with white balsamic chimichurri on top. I was quite keen on the risotto as the consistency was creamy and the rice a little al dente. For me, chimichurri is hit or miss. If made in the traditional way with parsley, I’m a fan. In this instance, I’m fairly certain that the parsley was substituted for cilantro, which is not a friend to my taste buds. Even so, that’s something I can work past. What I cannot forgive is how the cod was prepared. The white fish was overcooked to the point of it being almost rubbery. A knife was necessary to cut the cod apart and it was relatively chewy.

Heritage Angus Beef Brisket Sausage

I felt that the kitchen fared better with the second course: a skillet of heritage Angus beef brisket sausage in a red wine and herbed bean salad. Although the sausage was a bit dry, I thought that the flavours were nice and savoury. The beans were prepared well, refraining from becoming mush. Furthermore, I liked the fresh sprouts, which brought colour and crunch to the dish. Other than infusing more juice into the sausage, my one suggestion is that the dish be served hot. Either it wasn’t warm to begin with or it cooled off too quickly.

Alberta Bison Ranch Meatballs

My favourite was our final plate. This included Alberta bison ranch meatballs in sage cream and pecorino cheese. Honestly, the meat was somewhat parched; however, that isn’t entirely surprising with a leaner meat such as bison. The rich cheese sauce helped to counteract that dryness though. I especially enjoyed the sage leaves as they conveyed a bittersweet, piney flavour and crispy texture. As much as I appreciated this dish, I, nevertheless, had a couple of qualms. Most astonishing was the portion size. There were simply two meatballs that were hardly larger than the Swedish variety found at IKEA. My other issue was that there were no accompaniments in the form of either a veggie or a starch. That would have delivered added appeal and sustenance. Therefore, as the last course of the DTDW dinner, I expected it to be more filling.

By the time we worked our way through the evening’s menu, I wasn’t full, so I considered the desserts. The bourbon and butter cake called to me. My friend caved and ordered the flourless chocolate torte. I’d say that these two sweet endings were the stars of the night when compared to the rest of our meal.

Flourless Chocolate Torte

The torte was actually lighter than I anticipated and the taste of fresh raspberry appeared to be folded into the chocolate with dots of fruit puree and balsamic reduction decorating the plate. There were also pieces of almond brittle that amplified the sweetness of the dessert.

Bourbon and Butter Cake

As for the bourbon and butter cake, it looked to be on the heavier side, but it was moist and the bourbon caramel wasn’t sticky at all. There was a streak of pomegranate molasses to the side of the cake that provided a delightful tartness. It elevated the dish by giving it some dimension where the dollop of lavender whipped cream failed.

DTDW is meant to be a showcase for downtown restaurants. If they’re able to wow patrons, the hope is that they’ll return. Based on my experience of Tzin, I’m highly unlikely to make a point of going back. Sure, the service was excellent and attentive. Moreover, I was thoroughly impressed with how well the chefs were able to function in such a small kitchen space. Perhaps the regular menu would have proven to be more satisfying as well.

Nonetheless, it’s difficult to discount the shortcomings I saw on this occasion, and even harder for me to be convinced that this is a place worth opening up my wallet for. When it comes to similar food at a great value, I’d much rather stop by Tapavino, situated on Jasper Avenue and 110 Street.

Edmonton Restaurant Review: Bündok

The interior of Bündok, including the focal bar.

The interior of Bündok, including the focal bar.

I’ve now had a couple of weeks to think about the dinner that my friend and I had at one of Edmonton’s newest restaurants, Bündok. The two of us met up after work on a Thursday evening in February and walked towards 104 Street and 102 Avenue.

Lacking any signage outside of the entrance, we easily passed it by and ended up having to back track by heading north of Japanese Village, which happens to be just a door or two down the block from the Fox Tower business.

The décor of the eatery is simple. There’s an open kitchen (run by chef Ryan Hotchkiss of Jack’s Grill, Bar Bricco and Red Star), exposed ventilation systems as well as classic dark wood chairs and tables. The focal point is a deep blue-coloured bar and shelving that almost reaches the top of the high ceiling.

We had a 5:00pm reservation (booked through OpenTable), so we were the earliest diners that night. Our table was tucked in next to the front window right behind the glass entranceway. It was a cozy spot that allowed us a view of Oilers fans passing by on their way to the hockey game, and, despite being near the door, it was still warm.

Our server Joe was friendly and provided some recommendations for drinks. He told us that he made the in-house craft root beer that day and, initially, I didn’t believe him. But, by the sounds of it, he was quite hands on with the restaurant even prior to its opening.

Our drinks: a glass of house made root beer and the amaretto sour.

Our drinks: a glass of house made root beer and the amaretto sour.

I enjoyed the root beer. The flavour was akin to a strong organic ginger ale as opposed to what I think of as root beer (i.e. A&W). It also wasn’t as carbonated. The sip of my friend’s Amaretto Sour cocktail was fantastic as it was both zesty and tart with just a slight hint of alcohol on the palate. This was a drink that went down effortlessly.

When it came to ordering for our meal, we were told that the dishes are made to be shared. Neither of us had an issue splitting the food as it meant we would both have a chance to try several items on the menu. Between the two of us, we selected four dishes. Joe seemed skeptical that there would be enough sustenance. I had already intended to add a bowl of the soup, and once I did, he relented.

Chicken Skin

Chicken Skin

A platter of the Chicken Skin was offered to us first as it was the quickest to prepare. With just three pieces on the wooden board, it seemed a bit costly (the price may have been lowered since as the site now lists it at $7 instead of $8). It was deliciously addictive though. The skin was crispy without being greasy and the honey mustard was a nice touch that faintly reminded me of the taste of wasabi.

Beef Tartare

Beef Tartare

Two dishes showed up next, including the Beef Tartare and the Sea Bream Crudo. My foremost impression of the tartare was that it lacked any robust flavour. Yet, when I took my second helping of the beef and placed it onto the crostini, I was pleasantly surprised with how the spice from the pickled mustard seeds and bitterness of the chopped arugula came through. The egg yolk also made the consistency very smooth.

Sea Bream Crudo

Sea Bream Crudo

“Crudo” means raw in Italian, so the slices of sea bream (a white fish) were prepared similar to a Japanese tataki whereby the meat is dressed with oil, citrus juice and seasonings. In the case of this dish, the fish was accompanied by apple, citrus and chili. Personally, I found a couple of the pieces to be chewier than preferred; however, in terms of taste, it was refreshing to the palate.

Parmagiano Soup

Parmagiano Soup

Next up was my bowl of Parmagiano Soup. I had seen a photo of this posted on Bündok’s Facebook feed and I was convinced I needed to have it. I wasn’t wrong. A bowl was placed in front of me that contained layers of melted leeks (how do you melt leeks?), bacon and breadcrumbs to which the soup was then added before my eyes. I stirred everything together and took a spoonful. It was incredibly rich as if they literally melted cheese into cream. Because the soup was added after the fact, the bacon and breadcrumbs remained crisp. I wanted to lick this bowl clean. My friend thought it was equally amazing.

Gnocchi

Gnocchi

If awards had been handed out for the night, the gnocchi would have been given the gold medal. The potato pasta was made Parisienne style using pâte à choux – dough typically made for profiteroles, cream puffs and eclairs – leading to a much more pillowy texture. My friend and I are practically gnocchi connoisseurs and we both agreed that these were the fluffiest and lightest we’d ever eaten. They almost melted away in our mouths. Combined with the roasted brussels sprouts, squash and brown butter, this dish was a real treat with varying textures in every bite.

Grilled Apple Tartine

Grilled Apple Tartine

For dessert, it was suggested that the Grilled Apple Tartine offered on the dinner menu was a good alternative option to the actual desserts. My friend opted for that. It can become a sticky mess due to the use of clover honey, but it’s forgivable. The pink lady apples provide a bit of acidity while the oka cheese gave it an earthy, mushroom-like taste.

Citrus Posset

Citrus Posset

I completed my meal with the Citrus Posset, which was presented in a shallow bowl that, at first glance, looked as if it was filled only with a strip of diced apples, fennel and mint. On closer inspection, I could see that those sat atop a base of citrus cream. This was a wonderful dessert with a silky smooth foundation sitting somewhere between a pudding and custard. It was somehow airy yet also juicy and thirst quenching.

Having only been open for three weeks at the time we visited, I found myself thoroughly impressed. Word-of-mouth advertising seems to be working for Bündok. As we ate, the other tables filled up. Although there were really only one or two people working the front of house, the service was attentive and the recommendations were excellent.

It is intended that the menu rotate regularly, meaning the offerings may be different next time I go, but I think that’s part of the fun. One never knows what might be in store, and I can’t wait to see where chef Ryan Hotchkiss takes things.

Edmonton Restaurant Review: Sabor Restaurant

Smoked Duck Carpaccio

Smoked Duck Carpaccio

Known for a menu that weighs heavily towards seafood, Sabor Restaurant wasn’t necessarily ideal for my friend’s birthday dinner. With an allergy to most shellfish, it could have been a disaster waiting to happen. However, they do offer a number of small plates, vegetarian dishes and a variety of other meat oriented entrees.

After she previewed several menus from a narrowed selection of eateries, my friend decided that Sabor was the one where we’d celebrate. The available dishes outside of the seafood realm were enough to convince her. Not so secretly, I was ecstatic that she picked Sabor. It’d been more than a year since I’d eaten there. I knew that the restaurant had rebranded and rejigged their menu, so I was excited to finally go back.

Arriving for our reservation on a Thursday evening, we were seated promptly by the far wall at a table for two. My friend was able to have full view of the space, which does have a slightly rustic European vibe to it. The pianist was also within sight, and while we dined we were treated to the lovely sound of live music.

Our server was very personable and, upon hearing of my friend’s allergy, he thoughtfully suggested other items for us. He was also willing to answer any questions we had.

We took a few minutes to choose what would actually end up in our bellies. Carefully, we selected an assortment that would satisfy our appetite while covering our bases – fruits, vegetables, meat, dairy and grains. What we ended up with was the liver pate, smoked duck carpaccio, lamb gnocchi and grilled eggplant.

Liver Pate

Liver Pate

The liver pate was a last second add-on. It isn’t something I would usually order, but our server said it was good and I was intrigued because it was made from a blend of chicken and smoked duck. A pot of the pate arrived at our table with a few large pieces of crostini. The pate, served cold, was dense, smooth and full-flavoured. The portion size was decent, too, for a six dollar starter. Any remaining pate was spread on fresh slices of bread.

Smoked Duck Carpaccio with bread and butter

Smoked Duck Carpaccio with bread and butter

Carpaccio, as mentioned in my previous review of Normand’s Bistro, is one of my favourite dishes. Trying smoked duck prepared in the same fashion as beef or bison was something to check off. Surprisingly, no matter the type of red meat offered, carpaccio is served with truffle oil and arugula 99 per cent of the time. I have nothing against that though. It’s a classic combination for a reason. The smoked duck was thinly sliced, which helped up the tenderness of the meat even more. I didn’t even have a problem with the thick border of duck fat on each slice; it pretty much melted away. A mustard vinaigrette provided an extra flavour profile.

Once we polished off our appetizers, we nursed our drinks as we waited for our mains to come. I will say that the service became a lot slower at this point. More of the tables had been filled, and our server had his hands full. But, he really did grab our entrees as soon as the kitchen finished making them. It just took the chefs a while to get to them, I guess.

On a time crunch, as we had tickets to an event that evening, we ended up having to rush through our last two plates.

Grilled Eggplant

Grilled Eggplant

Making sure we got some servings of fruits and vegetables, we ordered the grilled eggplant. Long slices of the purple fruit were folded over like taco shells that held a mix of tomato, goat cheese and basil. Each one was then topped with pine nuts, and salad with balsamic was served on the side. The synthesis of textures was nice and the dish was light. The piquancy of the generous dollop of goat cheese was the highlight.

Lamb Gnocchi

Lamb Gnocchi

Dinner was completed by the hearty lamb gnocchi, cooked in a vegetable and tomato ragu. The balls of potato pasta were plump and the lamb was prepared well (I wish there was a bit more meat though). As for the ragu, it was generously seasoned and included plenty of veggies.

Had we more time, we would definitely have tried a dessert or two. Unfortunately, we had to quickly pay our bill and dash over to our next venue. I was more disappointed about that because it meant no birthday dessert for my friend. On the plus side, our lack of time for a sweet ending simply means we’ll have to revisit Sabor at a later date.

Despite the leisurely pace of service, the pleasant staff seemed to be educated on the menu, and willing to give recommendations. Every dish we sampled was delicious and expertly crafted, too. If I’m to be convinced to return, that’s one of the most important things for me. Therefore, I expect I’ll be back on an evening when I know I have nowhere else to be.

For a more in-depth look at this establishment, visit The Local Good to read my profile of Sabor Restaurant.