Edmonton Restaurant Review: Crash Hotel Lobby Bar

The classic styling of the Crash Lobby Bar.

My last two posts were about my experiences during Downtown Dining Week (DTDW). This review will complete the trilogy by covering my meal at Crash Hotel Lobby Bar.

The restaurant, located on the main floor of Crash (previously known as the rundown Grand Hotel), is an unexpected gem in a revamped and refurbished building that has been brought back to its glory days. With heavy woods throughout and a bar wine rack disguised as vintage cubbies — likely to be found at the front check-in desks of older hotels — it’s a nod to the history of one of Edmonton’s long standing structures.

My table was all set to go upon arrival!

It’s not a large space by any means. Nevertheless, although it filled up as my friend and I hung out for the evening, it didn’t seem like anyone coming in had any issues finding a spot to perch on. To be fair, there was no hockey game going on at the nearby Rogers Place arena that night. I’d assume that it’d be much busier if that were the case. That’s why I’m glad to see that Crash offers reservations through the OpenTable system. When I arrived, they had my table all set to go. A card with my name and the time of my booking was sitting there waiting for me.

Our martini cocktails, which we sipped on.

Our server was quite attentive. She provided a couple of suggestions for drinks based on our palate preferences. I took one of her recommendations and tried the namesake martini, which was a mix of muddled ginger with marmalade, grapefruit vodka and lemon. It satisfied my penchant for slightly sweet yet sour cocktails. My companion went with the other, known as The Donald. A combination of vodka, lychee and grapefruit juice, this came off a little bit sweeter, but was still pleasing, especially with that kick of lychee fruit.

My friend’s old fashioned cocktail.

Unlike some of the other DTDW participants that create special dishes for the week, Crash opted to showcase their standard menu by allowing diners to choose any item for both the starter as well as the entree of their $28 three-course dinner. My friend and I decided we’d each go for the DTDW dinner and we’d split four dishes, which would allow us to sample more of the offerings.

I was actually very excited to visit Crash as I had heard that chef Nathin Bye had created the menu. Bye brought Ampersand 27 to life, so I could only imagine where he’d take these pub style plates. What I hadn’t realized was that Bye had completely left Ampersand 27 behind. Crash is his new full-time position and that’s interesting. A hotel restaurant doesn’t usually come to mind as the cool, hip place to hang out, and working in an environment where the goal is to gratify the masses can often be limiting. On the other hand, it’s not unfathomable that Bye would choose to take on the challenge of attempting to change that notion.

We selected the Roasted Beet & Greek Yogurt salad, Alberta Beef Short Rib, Brussels ‘n Bacon and the Crash Burger. The majority of the dishes are made to be shared among the group, tapas style. The latter is most ideal for an individual meal, but it’s easy enough to divide that into halves (I’m not sure it’s the best if it needs to be allocated between more than two people). It’s important to note that plates are brought out as they’re ready. That means nothing is sitting for too long in the kitchen; it certainly makes for a compelling argument to share the food, ensuring no one at the table feels left out while others may already be eating.

Brussels ‘n Bacon

The Brussels ‘n Bacon were presented to us first. My initial thought was that the size was generous and that it could serve as a whole meal. Regularly just $9 for an order, it’s a great value, too. Prepared with Moroccan spices and sweet chili, the balance of flavours was excellent. The bacon was crisp and smoky; the taste melding with the rest of the spices. Fried chickpeas completed the dish. They were an unexpected accompaniment that provided an extra layer of texture and raised the Brussels ‘n Bacon to star status. It became my favourite dish of the night.

Alberta Beef Short Rib

A plate of the Alberta Beef Short Rib showed up next. There were two pieces of beef, each about four ounces in size, along with hickory sticks and broccoli. The menu indicated that there were supposed to be pickled mushrooms. I don’t recollect eating any of those. Nonetheless, I was happy with the dish as the meat was succulent. I still used a knife to cut it, but it was quite tender. Aside from what looked to be a bed of broccoli puree, the meat was cooked in an Asian inspired sauce, sprinkled with toasted sesame seeds and topped with hickory sticks (house made versions of the snack chip), which added dimension and made me forget about the lackluster broccoli florets, which were cooked fine, just nothing special.

Crash Burger

Our third dish was the Crash Burger. Admittedly, this was a bit disappointing. The brioche kaiser bun was, in my opinion, over toasted. The ingredients listed on the menu include braised short rib. I couldn’t tell if there was any in the burger. There was also supposed to be an onion ring, but I don’t recall that either. If it was there, it wasn’t memorable. The patty was decent though; it was well-seasoned and the meat was fresh. There was also plenty of aged cheddar and I enjoyed the fried egg. This burger comes with a side of fries (salad is an alternative) and a deep fried pickle. I’m not usually a fan of the second, but I had a bite of the pickle and it was good. The fries were fine. No dips were served with them though, and I could have used some ketchup or aioli.

Roasted Beet & Greek Yogurt

Of all the dishes, we would have thought that the cold salad would have been the quickest to prepare, but it turned out to be the last to show up. Was this on purpose à la the mindset of the French and Italians where it’s believed that salad at the end of a meal helps to improve digestion? We don’t really know, but it’s a thought. I will say that the Roasted Beet & Greek Yogurt salad was quite a refreshing way to finish off our mains. I would have liked to see more beets and the Greek yogurt was a deceiving replacement for the typical goat cheese. Greens, squash and burnt Mediterranean honey ensured we got our fix of vegetables in a delightfully tasty way.

Cookies & Cream Cheesecake

Dessert was our third and final course. This consisted of a thin slice of tall Cookies & Cream Cheesecake served with a liberal dollop of raspberry jelly or puree. The cake was smooth and silky with layers of chocolate cookie crumble and what tasted like a caramel center. It wasn’t overly dense and, since the slice wasn’t thick, it came across as the perfect portion.

After getting this opportunity to taste a handful of Bye’s creations, I think he made the right move. It’s a chance for Bye to broaden his foodie fan base by showing us how well pub food can be done. The location is accessible and the menu is affordable. Every single dish has an element of surprise – from fried chickpeas to hickory sticks — that elevates each one from something ordinary to something superb (or nearing that, anyway).

Edmonton Restaurant Review: Zinc

Dinner begins with our appetizers.

As quickly as it arrived, the Downtown Business Association’s Dining Week (DTDW) disappeared. The dust has settled and here are my thoughts on the second of my three outings (Tzin was the preceding review).

Zinc, attached to the Art Gallery of Alberta (AGA), is a place that I’ve dined at on only a couple of occasions previous to this. I’ve also had the pleasure of enjoying food catered by the restaurant during one or two events held at the AGA. Yet, I had never taken the opportunity to write about my experiences. This time seems as good as any to do that.

On a chilly early evening, my friend and I showed up to our reservation (booked through OpenTable) right on time. It took a few minutes, but one of the servers greeted us and promptly showed us to our table. Architecturally, the venue is beautiful. With tall floor to ceiling windows, a mix of modern décor and glossy washes of deep, bright royal blue, the space feels relaxing and tranquil even on a dreary day.

To keep things moving along, the manager took our drink orders. Both of us opted to stick with water for the night. He also put through our meal selections once we had decided between the choices available to us on the $45 DTDW executive dinner menu.

For my starter, I elected to try the fried oyster basket – cheese stuffed bologna or turkey pot pie were the other picks – which was presented in a relatively deconstructed and artistic way. The mini fry basket had been tossed on its side with the oysters scattered on the plate. Next to the basket was a skinny shot glass of sauce and closest to me were a few circular lemon slices. When it was set down before me, the server indicated that the accompanying sauce was of roasted red pepper. This was different from the description on the menu where I had read it was to come with a maple cocktail sauce. Honestly, I think the maple may have been a better flavour to go with the brininess of the oysters. That sense of sweetness and salt. The red pepper cocktail sauce was still good, but it was quite acidic and dilly. I could have done with a little less of the herb. On the other hand, basic lemon juice squeezed atop the non-greasy, crisp oysters was a treat on its own.

Braised Beef Cheeks with roasted root vegetables.

Rather than going with the duck cassoulet or the veal bolognaise, my entrée consisted of the braised beef cheeks. The meat, cooked in a red wine demi-glace, and the garlic smashed potatoes weren’t anything spectacular. They were just decent. I had actually expected the beef to be more succulent than it was. No, the absolute stars of the dish were the roasted root vegetables. A pile of sliced carrots and, my best guess is diced parsnips, sang in my mouth. Smoky from the slight charring and a little bit fragrant, I could have easily gone for another helping.

Butternut Squash Cheesecake

The final course was a butternut squash cheesecake. At first consideration, the squash appeared to be an odd component to a dessert, but that’s merely because it’s not the typical pumpkin. The butternut squash is subtly sweet and nutty compared to its relative. Most of the sugariness in this dish came from the white chocolate curls sprinkled over the cake as well as the peach and pear salsa and pieces of fruit that were there as complements. On the other hand, the minuscule grains of Tonka bean really stood out on my palate. Known to be fruity and spicy, these tiny shavings produced a bitterness that didn’t necessarily overwhelm my taste buds; however, the flavour couldn’t be ignored either. This was an enjoyable dessert, simply because every bite provided something surprising.

Zinc’s website is keen to point out that the menu puts a focus on fresh Alberta ingredients and food products with inspiration for seasonal changes being taken from the rotating featured art exhibits. I have no clue as to what is currently being showcased at the gallery. All I know is that the dishes we tried were delicious and, even though the plates weren’t necessarily inventive, it’s an interesting notion – one that I believe to be true – that food and art are really one in the same.

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: SEORAK Teppan & Bar

A chef lighting up the teppan grill.

A chef lighting up the teppan grill.

At the start of the year, I found myself scrolling through the list of participating OpenTable restaurants in the Edmonton area. I was attempting to remind myself of places I’d had yet to visit, which I would then be able to recommend to my friend as suggestions for our upcoming lunch or dinner meeting.

As I perused the directory, one popped up that I hadn’t heard of. SEORAK Teppan & Bar was unfamiliar to me. I Googled the name and it seemed to have opened on Whyte Avenue just a few months prior.

Fast forward a couple of weeks later to when my boyfriend and I were heading to Nongbu for dinner with our friends. We happened to drive east down 82 Avenue and I spotted the exterior of SEORAK on 108 Street. Its simple signage is unassuming. Paired with the fact that there aren’t many happening restaurants past about 106 Street, SEORAK could be easily overlooked. Yet, maybe the lack of much else on that block is what made it stand out to me that night.

Towards the end of January or beginning of February, it was decided that we would make some sort of plans for Valentine’s; however, we wouldn’t be partaking on the actual day. It was going to be low key. My only stipulation was that I wanted to go somewhere new because it would allow me to blog about it. So, I complied about a handful of restaurants.  I sent them to my boyfriend to check out all of the menus and asked him to pick. Ultimately, we landed on SEORAK.

When this particular Saturday finally rolled around, our day started off with brunch at home and then a few hours of painting ceramics at Crankpots ahead of dinner. We arrived in advance of our reservation and it was still rather early in the evening, meaning it was relatively quiet at that point. Only about four other tables were seated.

One of the servers came up to greet us and he immediately apologized for the wait. He cited that the restaurant was short staffed and then he quickly brought up my name. Once he checked us in, he started to lead us to a table closer to the teppan grill, but, at the last second, he guided us over to a booth nearer the windows.

Now, here’s the thing, I never tell restaurants that I’m a blogger (although, they can probably guess when I pull out my camera and start taking photos). It’s a rarity that I mention anything because I don’t really want to be treated differently than anyone else who walks through the door. However, on this occasion, I pulled the card and asked if it’d be possible to be sat across from the teppan as I hoped to take photos without getting in anyone’s way. The server then introduced himself as the owner, Sa Hwang. He explained that it was going to be busy that evening and his manager had made the arrangements regarding the reservations, so he’d speak to him and see if we could be moved. The manager was over a couple of minutes later and he had us swiftly placed at another table with an optimal view of the show. We thanked him for being so understanding.

The SEORAK logo along with a few of their signature cocktails.

The SEORAK logo along with a few of their signature cocktails.

Our server for the evening, Joanna, came by shortly after to introduce herself and to ask us if we’d like any drinks to start. With ten minutes to spare before happy hour was over, we managed to sneak in an order of four cocktails at the lowered prices. Basically, all of their signature drinks are offered for $1.50 to $2 less. I’d say the one that makes the most of the Asian theme would be the Lychee Lollipop as it incorporates both the lychee flavour as well as soju, a Korean liquor. The Aloe-Ha is a typical tropical drink that went down smoothly, and the Kraken Cider was a delicious mix of spiced rum, Asian apple cider, ginger ale and fresh squeezed lemon that was garnished with a stick of cinnamon.

Having trouble deciding on what to eat, I asked Joanna for recommendations. She indicated that some of the menu items had been updated recently, so she suggested a few that she really likes, including the Kimchi Bombs. As we needed a bit more time to come to a conclusion on our meal, we opted to go with those as our appetizer. The plate appeared at our table not too long after. Three balls of kimchi rice stuffed with mozzarella cheese and deep fried until crisp on the outside were garnished with green onions or leeks and a sweet aioli. I love a good mac and cheese ball, and this is, essentially, its cousin. At first, I wasn’t overly impressed. I mainly got a bite of the rice and no cheese. But, as soon as I had a taste of the rice with the gooey mozzarella and crispy outer shell coated in the sweet aioli (surprisingly not creamy like a mayo) with the tanginess of the onions, I realized that all of the flavours just balanced each other out and the textures definitely worked together.

By the time we had devoured our starter, the mains that we opted to share were being put together in the kitchen. I took in the whole restaurant while we waited. The design is sleek and modern yet also welcoming. The marbled countertops at the grill and the bar are gorgeous. Nearly every table in the house (granted, not all of the seats) have a view of the teppan. The only thing I noticed was off were the bar stools. I didn’t try sitting in them, but they seemed a tad too tall for the height of the bar. Otherwise, down to the outlines of Mount Seorak (located in South Korea) on the wall next to us and the use of diverse textures and neutral colours, it’s a really well thought out space.

By 6:30, all of the tables were occupied, so there was a buzz in the place. Not loud though, so it was perfect for conversing. I was watching the chefs cooking up a storm on the grill and snapping photos. Eventually, the Pork Belly Trio was dropped off at our table with a bowl of rice. Not long after, the Korean Shortrib that I had selected showed up as well. We had been warned that due to the different cooking times for each dish, the arrival of them may be staggered. Since we were planning to share, it didn’t really matter, but I suppose it’s something to take into consideration when dining at SEORAK.

Although the menu at SEORAK integrates both Korean and Japanese (i.e. okonomiyaki) cuisines,  we stuck strictly to the Korean selections in this instance.

For the Pork Belly Trio, my boyfriend picked the Seoul Chili flavour for the meat. That particular option came with sheets of nori, pickled radish and a carrot/purple cabbage slaw in a sesame dressing. I hadn’t expected it to come out plated the way it was. When I absorbed what I saw, it occurred to me that all of the separated portions of the dish could be compiled together to make mini wraps. Personally, I really enjoyed the opportunity to play with my food. Each thing tasted great on its own, but the layers of flavour experienced when everything is combined is stellar. The Korean BBQ pork belly was cooked well and most of the really fatty parts had rendered away. I expected the meat to be spicier, but it was actually very subtle. The nori was fresh and had that snappiness to it that gave way without a struggle when I took a bite.  I always appreciate a good sesame slaw, too. This, paired with the acidity from the pickled radish just added an extra oomph of flavour. The colours were also beautifully vibrant.

I voted for the Korean Shortrib dish and it did not disappoint. Sure, it could have used a little extra garnishing. Perhaps a side of veggies to go with it. Aside from that, the AAA Alberta boneless short ribs were top notch. Yes, the meat is sliced fairly thin, but there were three long slabs of beef placed on the hot skillet, likely amounting to about ten ounces of steak. The bottom piece was about half to three quarters of an inch thick and cooked to medium/medium rare. The meat was succulent with just a slight amount of fat, which helped to ramp up the flavour of the Korean Kalbi (or Galbi) marinade of Asian pear, soy, honey garlic and sesame.  I ate up every last bite of the short ribs and the rice. In the end, I even added in the leftover radish and slaw from the pork belly dish for good measure.

Green Tea-rimisu

Green Tea-rimisu

To finish off our celebratory evening, we skipped the snowbowl (a finely shaved ice dessert only available in Edmonton at SEORAK) and went for the Green Tea-rimisu. I’m not going to lie, it took me a second to grasp that it was a matcha flavoured take on the traditional Italian tiramisu. It was presented in a pretty ceramic bowl with a matching lid. I opened it to reveal matcha powder sprinkled on the top in the shape of a clover (maybe a regular leaf would be a better shape and more in line with the idea of a tea leaf, but I digress). This was a well executed dessert. Nevertheless, I’d argue that it lacked the matcha flavour throughout. I did like the use of a Korean cookie as the base of the tiramisu though. I couldn’t quite put my finger on the flavour. I wanted to say it was black sesame or something, but it may have simply been chocolate.

All-in-all, SEORAK was an excellent choice in the Old Scona area. Everything from the food to the service was first-rate. Even on a night when they were short staffed (Sa was at the grill cooking and there were only two servers), the manager and Joanna were really attentive to us as well as the other diners. The dishes and drinks all made it out to customers in a prompt fashion and the integrity of the restaurant never wavered.

With our bellies full, I caught Sa when he had a moment away from the teppan. I praised the fantastic meal and said we’d be back. In fact, I’m already licking my lips in anticipation of our next visit to SEORAK.

Edmonton Restaurant Review: Tapavino

The interior of Tapavino including the impressive bar.

The interior of Tapavino including the impressive bar.

Previous plans to visit Tapavino had been thwarted, but I decided, when I found a deal on Groupon, that I would make more of an effort to try it out. After all, I’d already spent my money to buy the voucher, and with an expiry a year down the road, I had plenty of time to make sure I used it.

I usually procrastinate until the very end. However, I’m proud of myself. Just seven and a half months after purchasing the deal, I invited my friend to join me for dinner.

We were the first to arrive on a Tuesday evening earlier this fall. When we walked in, the solo server working the front of house checked my OpenTable reservation and allowed us to seat ourselves wherever we liked. It’s a pretty cozy, rustic looking eatery with about 25 seats or so (about a third of them at the bar). Since it was still sunny out, we decided to sit by the window in the corner booth.

The server was very attentive. As we got settled, he brought us some water and menus. Both of us opted to drink tea with dinner. When we asked what kind of tea was available, we were brought a whole box of a variety of tea bags to look through. Some may think that’s kind of casual. Yet, I think it was nice of our server to let us take our time and select something we really wanted.

A close-up of the Patatas Bravas.

A close-up of the Patatas Bravas.

Moving along to the food, it made sense at a tapas restaurant to share a handful of dishes. Being that my friend has allergies to shellfish, a number of the options were omitted off the bat. But, we were still able to select a good mix of dishes, which included: hot artichoke dip, patatas bravas, spinach pies, spicy chorizo sausage and Spanish meat balls.

Our server did his due diligence by asking if we wanted to add any pasta and garlic bread to our feast (according to their site it’s free on Tuesdays when you purchase an a la carte item; although, I don’t believe that particular daily special applies when you’re using a Groupon). It seemed like we were ordering a lot of food, so we asked if what we picked would be enough for the two of us. Because he quickly told us that it would be plenty, we skipped the extras.

The three “sharing” vegetarian plates came out to our table first, but the two meat dishes followed soon after. It was a large spread that made it a little bit difficult to maneuver around the table as a few things were just a tad out of reach for me without having to pass the dishes back and forth. Really, if you think about it, it’s a testament to the portion sizes provided. The eatery did not skimp on any of the items we went with. I also liked that everything was essentially served to us at the same time because it allowed for us to make our own combinations of meat and sides as we ate.

What was left of the Spinach Pies when I remembered to take a photo.

What was left of the Spinach Pies when I remembered to take a photo.

To start, the hot artichoke dip wasn’t necessarily anything special when compared to what you might eat at other restaurants. However, the dip was creamy, thick and it paired well with the crisp pita chips. It hit the spot considering I hadn’t had a dip like that in quite a while.

Patatas Bravas is a native Spanish dish. We’ll call it a fancier version of hash browns. This particular rendition consisted of pan fried potatoes cooked in a spicy tomato sauce and drizzled with garlic aioli. It did have a bit of a kick to it that worked with the meat balls and chorizo.

I loved the spinach pies. A decadent version of spanakopita, the pastries were warm and the crust was super flaky. The spinach filling was especially good with a heavier hit of lemon that was made even more delicious with the accompanying yogurt dip. I think the last bite I ate during the meal was of the spinach pie as I always like to finish off with my favourite thing.

The Spicy Chorizo Sausage and the Hot Artichoke Dip.

The Spicy Chorizo Sausage and the Hot Artichoke Dip.

For our “mains,” the spicy chorizo sausage was cooked in a red wine tomato sauce and served with a few large pieces of crostini. Overall, it was a thinner sauce. Personally, a thicker sauce would have been more preferable with the crostini bread. It did help, though, that the sausage was served with a variety of sautéed veggies, providing the dish with different textures that otherwise may have been lacking.

Regarding the Spanish meat balls, they were large and succulent. These would probably have been fabulous with some of that pasta and garlic bread (I’ll be keeping this in mind for another visit). The balsamic marinara sauce provided a nice acidity to the meat, creating a great balance of flavour.

Their delicious Spanish Meat Balls in a balsamic marinara sauce.

Their delicious Spanish Meat Balls in a balsamic marinara sauce.

As much as we would have liked to, we weren’t able to fit anything in for dessert. It just wasn’t possible after polishing off all five plates.

The Groupon we had was valued at $50, and, all in, the food we ordered came to $55 before taxes and tip. If we had been less indulgent, this meal could have easily fed a third (maybe even a fourth) person.

Tapavino certainly makes it possible to have a nice time out on the town without breaking the bank. I’m looking forward to going back to try some of those seafood dishes and, perhaps, a dessert in the near future.