Samuel J Moore           416.897.8348     https://www.facebook.com/TheSamuelJMoore    

Open concept, gorgeous and classic looking, refined with a hipster punk feel.  Up-tempo jazz and spirited conversation dances off the bone white walls.  Having just opened 4 weeks ago this place is jammed for weekend brunches. Cocktail and wine lists are short but thoughtful.  The feel reminds me of New York City’s meat-packing district bar with the majority of the patrons being beautiful ladies. 

Light and floral Bijou hits my lips first with Chartreuse verte, Hendrick’s, and sweet vermouth lingering with citrus and butter on the palate ($13).  Locally sourced and inspired dishes make up most of the restaurants lively menu.  A bar snack menu is also available if one feels like nibbling: $5 each or 3 items for $13.  White bean with anchovy, bread, and olive oil served warm (a surprise) is creamy and comforting.  And if one normally shy’s away from anchovies no need to worry – this spread is so light you can’t even taste it.  House made pickles could use a little love, however, cornmeal crusted smelts are earthy and crunchy with a garlicky pickle tartar-like remoulade.  A last minute order of brown butter spiked popcorn is a delight, especially at $.25 cents – the perfect complement to champagne.

I also ordered a Caesar ($7) but I’m not really happy with it; the spice mix tastes odd.  Hand chopped sirloin and bone marrow burger ($18) with stilton, sided with crisp fries and a cooling fennel catsup is smothered by black char on the brioche bun (every bite I take taste like burnt toast). Pan seared halibut with braised red cabbage and shaved fennel is a standout ($23);  crisp skin balances the moist flaky fish taking the sweet cabbage and salsa verde new heights.

Samuel J Moore is still a little green, that said, I can’t wait to come back for brunch.

The Happy Hooker       647.769.4243       http://www.happyhookerfish.ca/    open daily lunch & dinner, closed mon     Cash Only   Unlicensed

Among a sea of browns and beiges, The Happy Hookers stands out like a sore thumb.  Once inside the calming aroma of freshly cut wood and unique decor sends out a different message: its all about the food.  After ordering at the counter, we find a nice table overlooking the trendy Trinity Bellwoods stretch of Dundas Street West.  After a few short moments the lovely, lone server delivers the first up from our order.

The buttermilk oyster slider is plump and juicy breaded with a light dusting of cornmeal, nestled with greens, mayo, pickled onions, cheddar cheese, and lemon aioli between the most perfect spongy bun from Golden Wheat Bakery.  Fish and chips are hit and miss; the grouper incased in a wonderful golden crust is moist and flaky, sadly the scorched chips are a disappointment.  I did, however,  enjoy the housemade Adobe sauce made from Chipotle peppers which start with heat and slowly fades into smoky sweet. 

Today’s menu includes three colourful and tasty tacos.  The Baja Taco is earthy,  topped with guacamole, diced tomatoes, lettuce, cool sour cream and creamy cheddar.  Batter fried grouper with diced onions, pickled red cabbage, and cilantro is a delight.   My favorite out of the trio is the grilled, lightly charcoaled shrimp taco drizzled with chipotle hot sauce, diced tomatoes and thinly sliced white cabbage.

Love it, love it! Can’t wait to come back and try the blue marlin burger.

Click on me to watch my Happy Hooker Video

Electric Mud BBQ          416.516.8286     open for dinner to late  Wed-Sun       Cash Only     https://twitter.com/ElectricMudBBQ

From the people who brought you great hits like Grand Electric, its Electric Mud BBQ.  Stepping inside is like being transported into a swamp barbeque shack in Louisiana, cheesy décor included.  The ceiling is low and the walls are made with pressboard and cluttered with signage; however the beats and southern heat make this place shine.  Vegetarians will be horrified, carnivores will be delighted.  Servers are friendly and skillful. 

Off the board: hot n’ spicy fresh fried pork rinds are a knockout,  as are crisp sweet n’ sour housemade pickles.  The menu is just as comforting; fatty pig tails arrive slathered in a sweet hot sauce (still crisp), sided with a cooling ranch/blue cheese dip that’s simply perfect.

Southern style fried chicken served with a straight-up honey is succulent.  And a chewy pig’s ear salad with a soft boiled egg is silky and textured. 

The drink of the evening is the Beergarita (Agua Loca, Tequila, lime juice, agave, salt), so refreshing and tasty even to non-beer drinkers like myself.  Another winner is the Clydesdale made with Bourbon, grapefruit, lime and Agave. If you like Grand Electric you will love Electric Mud BBQ like I do.

Rock Lobster   416.533.1800    www.rocklobsterfood.com   closed Mondays, open late night for dinner

Sandwiched between Dundas and Queen on a stretch of Ossington that many Torontonians have grown to love, this genuine Canadian restaurant serves up some of the freshest seafood in the city.  Having opened in mid December Rock Lobster is packed late into the night almost every night of the week.  The softly lit wood coloured interior has a happy, caffeinated energy that’s loud and enjoyable. Eighties rock-n-roll beats belt out of the speaker.  The bar is lively and one of the best seats in the house.  The menu is sourced mainly from Canada’s East coast and its freshness is addictive.

 The Rock Lobster Caesar ($12) unites two of my favourite ingredients: Nova Scotia lobster and savory Clamato. An order of Mallet and Malepec oysters ($2.25 each) join buttery sweet Canadian snow crab legs ($10) – so delicious not a condiment is needed.   Vanilla poached lobster surf and a coarsely chopped steak tartar lacks seasoning and punch ($12).

Every time I see a lobster poutine on a menu I order it, and every time I’m disappointed and this was no exception ($13).   Jerk crab and shrimp ($13) is aromatic with cilantro and zesty mouthwatering spices.  I find the serpent’s fang cocktail ($10) pairs nicely with this dish.

One the best dishes on the menu is the lobster roll ($14). Sour briny pickles and creamy lobster on a freshly buttery grilled toast earn this sandwich one of the best around.  And you can’t go wrong with beautiful peel-n-eat shrimp ($12).

Even though the drink prices match those of the food, this crab-and-lobster-focused seafood bar is a worthy addition to the trendy Ossington strip. 

John and Sons Oyster House     416.515.0551   http://johnandsonsoysterhouse.tumblr.com/   open daily lunch & dinner

The décor at this oyster bar in midtown Toronto resembles a New England crab shack with large wood beams and lighthouse pictures hanging on the wall.  Large windows let natural light flood the open concept corner spot. John and Sons is a great neighborhood restaurant but not a destination place.  However, the oysters taste as thought they have just been plucked out of the ocean.  The wine list is nicely selected.  Perfunctory servers.

The drink menu has a bunch of excellent cocktails.  I recommend the Basil Honey Mule (vodka, basil, honey, ginger beer) and a fragrant Hummingbird (St. Germain, Prosecco, soda) that is lightly sweet. Oysters of the evening include: Raspberry point (salty, clean, sweet finish), La Mallet (high brininess, fruit finish), Beach Angels (earthy, creamy, cucumber), Cotuit (briny-sweet), Quduset Point (buttery, salty), and Standish (umami, high brininess).  In an interesting poutine, lobster claw and tail are combined with lobster béchamel and bromont white cheddar curds to top Yukon gold fries.  I really enjoyed the cheese texture, it’s like a cross between mozzarella and sharp cheddar. 

A surprisingly delicious tuna tartar made with jalapeno,  ginger,  earthy shitake mushroom, spicy red chili, and a rich and savory miso vinaigrette. Smoked steelhead trout is minced and plopped onto Ontario butter greens, pickled Cipollini onion, and lemon-maple vinaigrette making for a plain, unimaginative salad.  Pan roasted Blackcod is lost in a sea of heavy flavour with baby bok choy, edamame, shimeji mushrooms, and a ginger scented smoked bonito broth. The kitchens need to be a little gentler on a delicate fish.