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  • I have been to a few of the Captain Boil's locations and when I saw the Boil Bar on Yonge Street, I thought I would check it out and see how they compare. We went on a Tuesday night and unlike the aforementioned Captain's Boil, there was no wait as there were only two other parties in the restaurant. We went with a pound of shrimp, mussels, and clams, with their signature "Kraken Sauce" which is a combination of lemon pepper, Louisiana cajun, and garlic, and at level 2 spiciness. When we got our food, we were surprised at how huge the mussels and shrimp were. The clams and shrimp tasted fine, but the mussels were overcooked and chewy. As for the sauce, it was less saucy in comparison to the Captain's Boil, but it did pack a bit more heat, even at level 2 spiciness. I could definitely feel my lips numbing a bit halfway into the meals. In addition, we got a 1/2 dozen oysters. While it was beautifully plated, it lacked the brine and liquor and was a bit bitter; not sure if this is a testament to the freshness of their oysters. One thing to note is that the quality of the gloves at the Boil Bar is far superior than that of the Captain's Boil as they have more of a snug fit making it much easier to peel the shrimp. However, if given the choice between the Boil Bar to the Captain's Boil for seafood boil, I think I'm gonna stick with the Captain's Boil as I preferred their sauce and seasonings more.
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