Grand Electric 416-627-3459 closed Tuesdays www.grandelectricbar.com
Much like the hip underground eateries of other great cities this hotspot flies under the radar. They don’t take reservations, play loud funky music and as long as people are ordering food, the kitchen stays open all night long.
A recommendation to start out with their house created bourbon sour was gladly taken. This frothy and luscious cocktail has notes of vanilla, Agave, and lemon with a hint of sour. Guacamole and crunchy corn chips so vernal and fresh they could easily contend for best in the city. A well presented Tuna ceviche could have done without the tangy mayo but worked well otherwise.
Chef Colin Tookes’ tacos held up to their well earned reputation. These small soft tacos could barely carry the heaps of protein piled upon them. From the choices available fish, beef and pork seemed to be the most interesting. Their Baja fish taco had a perfect blend of cilantro and lime. The tender beef cheek taco was layered with spices and onions while the perfectly flawed pork belly al pastor had sweet pineapple balancing the savory pork. Wildly raw shrimp tostadas have a subtle smoky flavour that is negated by a syrupy sweet fruit sauce. The Chicken Frito wins “best in show”, it’s spicy, crunchy juicy with the perfect amount of heat that brings you to your knees. Pozole roje (pork and hominy stew) slightly under seasoned was a letdown.
Eating well should not be reserved for the elite. This place makes outstanding food accessible to the masses, if you’re patient enough to wait for it.