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.
Fa(shion).Fi(lm).Fo(od).tography 