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  • This is a justifiably acclaimed restaurant, and makes a big contribution to Toronto's food scene. I went there with a friend after a workshop at nearby FoodShare, and we were both delighted -- with everything from the knowledgeable and talkative server to the decor. To me, these factors add a lot to the meal experience and help transport me to a different food world. My big food politics issue these days is food waste and how we throw away so much food that is delicious just because it doesn't look or sound right. So my eyes lit up when I saw Kaleh Pacheh, a soup or stew built around the juice of hoof and brain. Talk about not wasting any part of the animal! I believe this is one of the hallmarks of genuine folk cuisine, shows something about a people who haven't always been able to eat "high on the hog," as it were. The dish wasn't only environmentally correct. It was delicious, especially with a spritz of fresh lemon and the addition of a few whole garlic cloves. Bring breath mints and enjoy! The flat bread, also a welcome alternative to commercial yeast-based brads, went perfectly with the soup -- though I noticed next day on the scales that it didn't take any weight off me. So this is a great way to learn about Persian food and culture, which, in my mind, is a big part of the mission of great restaurants -- to promote food literacy and social understanding by addressing the brain through the tastebuds. That is the argument I make in my e-book, Food for City Building, which is premised on the multifunctionality of food and its ability to fulfil many goals. You'll even learn that the Persian word for tea is what led to the Indian name for chai tea -- all part of the fascinating history lesson we get at a good ethnocultural restaurant. Padon the suggestion, but why not act on the educational mission of restaurants by having a page inserted in the menu that says a few words about the tradition leading to the food we're about to enjoy?
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