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| - Two stars if I wanted to be Robin Hood, but three stars would be a true rating for this restaurant. Look, I think it's great that Canadians and people in general are becoming more and more accepting of offal. At the end of the day, some of the most delicious and flavorful morsels of an animal are ...well, the organs and the "variety bits." But I think it's important to recognize that it's ok to add flavor and to "polish up" offal. I've noticed that many Americans, as well as Canadians apparently love to deconstruct and present meats as is, without adding anything to it and just serving it up raw because clearly that's the best way to get the natural "essence" of a meat. That's part of the reason why some people have come to like rare steaks and runny eggs. It's cool if you like it, but I think it's also good to dress it up. If you gave rare steak or runny eggs to Asian people in Asia they'd just say "....but why wouldn't you cook it? You have a fire. And a stove." A little bit of cooking when it comes to offal can go a long way.
For example, Asian people dress up offal all the time. In my childhood hometown, one of the most popular dishes to eat during the winter time was lamb offal. By god, to this day that is the one thing I crave most in the winter time. Lamb as a meat warms you up and it's just so so so incredibly perfect to eat during the winter time. That soup does rely principally on lamb offal, but it's also filled with various spices and herbs, along with a dash of vinegar to cut into the supposed gamey-ness of the meat. And that's fine. There's nothing wrong with adding ingredients and labor to a piece of meat. Far from tainting it, I think it imbues it with a unique flavor that oftentimes is better than simply eating so...horse meat raw via tartare form, or eating heart that's been slightly roasted. The two super "offal" dishes I had just made me think: ...why? The horse tartare was just incredibly chewy, and horse meat itself is obviously NOT naturally tender, simply because it's a freaking horse. Guess which animal uses more of its muscles, a horse, or a cow? This one was just bad, and I could barely finish it because of how chewy the meat was. Then we've got the heart. My god, this was equally bad. It just made me dread every single bite because it was so dressed down, and I would like to think of myself as an adventurous eater. Now the tongue entree was great. The soft bread and the mustard seeds reminded me of a simple but mouthwatering corned beef/pastrami sandwich (which was the obvious intention) and this one far surpassed my expectations. Finally, the bone marrow was good...but the rock salt sprinkled on overpowered the natural flavors of the marrow. So that's 1.5 out of 4 dishes that are good. ...Thus, the 3 stars. Service was certainly good enough, I just didn't find anything redeeming in the entrees ordered...and really hope they do a little more tinkering to figure out what works best.
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