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| - Very loud, very busy.
Very very good.
And I like to buy sustainable seafood. Much of theirs is sourced from Hooked, Inc., located at 888 Queen St. East.
I went for a friend's birthday on Sept 24, and the three of us enjoyed ourselves greatly. Seating times were a bit strange: I made reservations a couple of weeks in advance, and was only able to get a 6:45 seating time for a Saturday night. It's a busy place, so book in advance.
First, walking into the place was wonderful. The fresh ocean smell was great, and got us salivating immediately. We were seated promptly, and our waiter came to get our cocktail orders: one octopussy martini, one caesar, one prosecco with (hmm... was it elderberries or wild blueberries? Something that bobbed up and down cheerily on the bubbles in the glass.
We started with the seafood platter, which contained 3 each of two types of oysters (one PEI, one west coast, if I recall); 6 crab claws; 6 shrimp. It was good. The Pacific oysters were quite salty -- I think we preferred the PEI ones. Crab claws were tasty, the shrimp had some flavour (unusual these days -- so many of them just seem to be an excuse for seafood sauce).
Cocktails and appetizers done, we ordered wine: Alvarinho Deu La Deu, recommended by our awesome waiter, who used to work up in Yorkville somewhere. He was impeccable.
From there, we moved on.. we had their ceviche. I'm not sure what the white fish was that was used in it, but it was sweet, tender, delicious. We also had both freshwater and saltwater smelts. The freshwater ones are to die for: a very light crispy batter, hardly there, on small eat-the-whole-thing sweet little fish. To heck with french fries! I want these all the time. The saltwater smelts were larger, had more of that coldwater oil fish taste, like mackerel, but were also delicious.
Next, a Pacific sardine. I filleted it, and we ate. Similar to the saltwater smelt, but much larger -- I'd say it was about 8" long. Fresh and delicious, cooked perfectly so it could be removed from the bone and yet was still juicy and tender.
The fried squid was tender and delicious. Crispy batter gave way to soft tender flesh. The beer-battered fish and chips were everything the best fish and chips should be, with moist haddock in a batter shell and Belgian-style frites. The diver bay scallops were sweet and carmelized perfectly, juicy and tender, and served on humita, which complemented them perfectly. And the other dish I have forgotten: it was good, too. We went through 10 dishes, and we'll be back. Maybe on a weekday when it won't be as noisy: hard surfaces and a long narrow space had the sound bouncing around.
We passed on dessert: it was quite full and loud by this time, and we went over to Soma and got some ridiculous ice cream and sorbet to eat for dessert.
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