Christine "Meat. Sleep. Pray." C.'s Profile

The phenomenon that is the pop up resto has taken on the Big Smoke by storm.  Right now the big chatter on the street is La Carnita who basically tweet out their popup location only to inundated with throngs of mad food gobblers who have gone fish taco crazy.  Well there is a new kid on the block and he goes by the name of Fidel Gastro and his tagline is "Rebel Without A Kitchen" and in his world it is all about slamming sammies!  

In real time his name is Matt Basile who was a former ad man who just couldn't stand life in a cubicle anymore and has been honing his food skills under some fairly prominent city chefs.  He was part of his own first pop up event last Thursday night down at The Bunky (135 Tecumseth Street) from 7:00 - 10:00 p.m. at pop up called "Opposites Attract".  FG's was featuring four signature sammies and The Feel Good Guru was offering up vegan eats.  So I figured now was as good a time as any to check him out.  By 7:30 p.m. The Bunky was hopping.  Who ever lined up the tunes had the place rocking and you got a complimentary glass of wine upon entry, which eased the wait of the lineups.  

FG's four signature sammies included  The Havana Club: Steam Whistle pulled pork, havarti cheese and a douse of something with some kind of attitude; The Virginia Ham, onions and chili aioli; The El Paisano, egg fried spaghetti with Wagyu beef and veal meatballs; The Cuban Mac with Chorizo sausage, 3 cheese baked macaroni (yes, you read that right, a mac & cheese sammie!) and finally The Toronto Cheese Steak featuring sliced rib eye, Havarti cheese, hash browns, onions, Dijon aioli and a fried egg.  All the sammies are served on a custom made bun (by Cobb's Bakery) and are in my opinion, just the perfect size.  All sammies were priced at a decent five bucks.  

Being with friends we just bought up a batch of the sammies and passed them around.  Surprisingly for me, my personal fave, was the Cuban Mac & Cheese.  At first I thought, mac & cheese on a bun?  No way, this is a gonna be a carbo blow out.  Two bites into this Mac & Cheese bliss and I was a convert.  The chorizo really tempers out the cheese and the pasta was cooked perfectly to be used in this way.  

If you are on Twitter at all you can follow this up and coming street food maverick at @fidelgastros  Matt is definitely a guy to keep your eye on for some really fun street eats and as he would yell out after selling each sammie.....Ole!  Funnily enough FG's table is anchored by a really funny, over the top cheap bust of Elvis Presley.  On my way out the door that evening I tweeted...."Elvis has left the building with a Mac & Cheese sammie!".  I'm quite certain had Elvis still been alive this particular sammie would have been a staple in his diet.  

I await the next Fidel Gastro's pop up.  These are definitely slamming sammies.

With a name like Porcetta & Co. one is going to think this is all about the meat.  How can you go wrong with pig on a bun and all that crackling to boot?  Well it wasn't the pork that brought me and my hunny to P&Co last Saturday afternoon.  It was the soft shell crab sammies.  That's right, read it again.  Soft shell crab sammies being dished up at the pork counter.  

I follow P&Co in Tweetland and they often tweet their daily specials or when they run out of what they've been serving.  I had been meaning for the longest time to hit up this hub nub of a meat spot and when they tweeted last Saturday morning a pic of their Saturday special they had me.  I held up my iPad at my hunny, flashing him a pic of the P&Co food porn and he got this goofy, evil grin. Kinda like when the Grinch ripped off Whoville.  An hour later we were on the road, heading in to the city to finally get our maws filled at P&Co.  

I've eaten my share of crustacean sammies up and down the eastern seaboard and I have some high expectations. Let me tell you, P&Co didn't disappoint.  They use soft, long buns, similar to a hot dog bun, only with a bit more body and texture.  It came stuffed with fresh, hot, crispy deep fried soft shell crab, topped with some sort of finely shredded lettuce condiments, a drizzle of dressing and crowned with crumbled bacon bits.  Pricy?  At $9.95 it wasn't a cheap sammie but worth every single penny because the crab was absolutely fantastic.  It pulled apart beautifully.  It wasn't rubbery or chewy as overcooked or unfresh shelled seafood can be.  This was just plain old food poetry in motion.  

Not sure how long the Saturday Soft Shell Crab sammies will be around on Dundas Street.  I suspect as long as the proprietor can get these tasty crustaceans they'll be a Saturday staple.  My suggestion would be to haul ass down there next weekend and see for yourself.

The flower is definitely back on The Bloom on Bloor Street.  I used to be fairly regular at this Bloor West destination but dining competition is fierce and after a few visits at Bloom the menu lost its lustre for me.  Then by chance a food writer friend of mine invited me to what I refer to as a "soft re-opening" of the restaurant.  Immediately I noticed there seemed to be a different, fresh vibe in the dining room.  

The wall colour isn't the only thing different at Bloom.  The new man behind the doors in the kitchen, Chef Pedro Quintanilla, whose background in Cuban cooking, turned the menu on its ear with his blend of Latin dishes.  Surrounded by my food tweeps we settled in for a glimpse to what we could expect from the newly refaced Bloom restaurant.  

The hosts welcomed us with some lovely light cocktail offerings of Bloom Mojitos or the Blooming Buds.  Both were refreshing and a great way to start up the evening.  The opening act was Cassava Frites garnished with Mojo dipping sauce.  Anything with the word mojo in it is like that moment in the film "Jerry Maguire" with the old "you had at me at hello" line.  It was a perfect Amuse Bouche and got my taste buds all roaring and ready to go.

Starters were a choice between Ceviche or a Spring Terrine.  In my wisdom I buddied up with a Food Tweep and we struck an agreement to each order the opposite and share our plates so we could get to try it all.  The Spring Terrine (chicken liver & foie gras) was sided with crostini,  two crispy onion rings and stems of freshly steamed aspargus.  Kudos to the kitchen for not turning the asparagus into stringy sticks of greeness. On an ethical food note,  Bloom is committed to using sustainable fish,  bravo to the management for recognizing the importance of a sustainable seafood supply.  The fish was cured in lime juice, habanero peppers and cilantro.  It had some attitude and I was down with that.  Although the Ceviche we had that evening was a bit chewier than I prefer, the lime juice with the Habanero really kicked it up a notch.  For me the winner was the Spring Terrine.  I have since again tried the Ceviche, which really is a house specialty, and the second time was much better.  

For mains, the choice was Sesame Crusted Ahi Tuna Fillet with crispy spuds, roasted veggies drizzled with a tofu-wasabi dressing or a pan seared Flank Steak topped with a Chimichurri Sauce, sided with garlic mashed potatoes and ginger glazed carrots.  The fish was cooked perfectly with the sesame creating a very dry crust.  I have eaten my share of Chimichurri over the years but hands down the Chimichurri atop a seared rare sliced pile of flank steak was freakishly delicious.  

Most restaurants make the Chimichurri in a food processor, turning it into what most would say looked more like Pesto.  This Chimichurri had real body to it. It wasn't runny but rather sat like a firm condiment across the meat.  I later learned from Chef Quintanilla that he hand chops the Chimichurri which explains the consistency.  It also told me volumes about the calibre of the food he sends out of the kitchen.  

While I liked the Tuna, I'm a meat loving kinda girl and the flank steak was a home run.  Just writing about that Chimichurri on the steak makes my mouth water.  A mouthful of that meat and those garlic mashed potatoes was a food love affair in my mouth.  

Bring on the sweets!  The evening choices consisted of Churros (insert drool strings here) with warm chocolate sauce and ice cream or a Cuban Dulce de Leche flan with Thyme.  The Churros was much more tiny than what I am accustomed to.  The killer though was the warm chocolate sauce that was edgy with a slight tang of heat and cinnamon.  The Dulce de Leche flan was true to flan style and was pretty much spot on although I'm not sure I could taste the Thyme.  
The winner for the sweets of the evening, without question, had to be those crispy little Churros drizzled with that chocolate sauce.  

Malivoire wines were the accompanying libations.  They included a 2009 Pinot Gris, a 2007 (which by far and away was one of the best years for wine in Ontario) Pinot Noir and for dessert a 2008 Icewine Riesling was served.  All worked well with the food but for me I was feeling the love for the Pinot.  

I'm definitely adding Bloom back to my restaurant destination list.  It's a great date spot, a great spot to get together with your girlie pals or just a lovely, low key spot to kick back and enjoy a decent meal.  The new menu at Bloom is worth a look at.  You don't want to miss out on that Chimichurri and the Churros are plate licking worthy!  Like I said, the flower is definitely back on the Bloom!  

Couple of quick notes;  Bloom offers a BYOW with corkage of $10 bucks Tues-Thurs, $20 Fri-Sat.

Kensington Market is one of my happy places. Walking around there, even on a winter's day is like going into sensory overload. I always make sure to carry some extra shopping totes with me when I head through the streets. What can I say, I'm just a weakling when you put me on to these streets. Meat, cheese, fish, spices, baked goods and then your nose takes over.

Smell is such a powerful trigger. As I walk past Pancho's Bakery my snozz gets a scent full of cooking Churros. It is just too much for me and I'm ready to succumb to those evil fried tubes of pastry goodness but the throngs of people squeezing into the doors puts me off. I manage to just get inside the entrance of Pancho's and I'm beginning to feel the onset of claustrophobia. The heaviness of the wafting scents of frying oil only adds to the sensation of not being able to get my breath. I look up and I notice the stairs leading up to a small upper level that looks far less populated. Squeezing through the crowd I work my way up the stairs only to discover that there are other small food booths/destinations inside of Pancho's Bakery. This setting of a small business inside of another small business is very much of what you can expect to find in an authentic central America street food setting. You'll find small, one man food booths, each person selling their specialty foods, often a special family recipe. Something tells me I'm going to be grateful for the perseverance of pushing through the hoards of the Churro chuffing mob.

Meet Francisco "Paco" Alejandri. His booth is called Agave Y Agucate (which means Agave & Avocado). As it turns out our paths have crossed over at the Drake at 86'D Mondays. We had sat beside each other during a guacamole smack down, devouring Chicharrones together along with a little mountains of avocado goodness. Francisco has opened up his own petite table in Pancho's. It is difficult not to notice his space up there because he has muraled the wall behind him and it's an explosion of a gorgeous tangerine colour. His cooking station is spotless, with small mortal & pistol bowls, a couple of special tabletop burners, cutting boards, a small deep fryer and little piles of fresh uncut tomatoes, avocados, jalapenos, fresh greens & herbs. His chalkboard menu is tiny. There are 5 items on it. Francisco makes one of my most fave Mexican indulgences, Tinga Tostadas, which is a version of a Mexican pulled pork on a tostada piled with array of fresh toppings. My daughter and I order a Tinga Tostada, a Verde Tostada.

I'm mystified by the presence of a big glass beverage dispenser. I ask Francisco about it and he tells me it is Hibiscus water. My eyes open wide. I have never had Hibiscus water but I was drawn to it by the brilliant ruby colour. Being a gardener I can appreciate the exotic beauty of the Hibiscus flowers. They are pretty and delicate, somewhat similar to Hollyhocks. We order a glass and I stand there watching as Francisco begins making our order and I slowly, somewhat cautiously take a sip. The drink was not chilled which means the flavors will flow through my palate even quicker. It was sweet but not cloying or perfumy. Can you call a beverage delicate? It didn't have any astringency like you'd find in lemonade or any tannin after taste like ice tea. I couldn't put my finger on the flavour except to say I'm calling Francisco to ask him if I could buy a couple of litres of it. Hibiscus water could be the base of a really beautiful exotic summertime cocktail Just like me to be thinking about what booze I could mix this up with!

It was a pleasure watching Francisco lovingly prepare these tostadas. It is a labour of love. None of the veggies or toppings, other than the pork and the onions, which seem to be marinated in something that has softened them, has been pre-chopped. So I watch as Francisco cuts open a fresh avocado and carefully slices out three pieces for topping. The first layer of the tostada has fried black beans, he ladles a generous helping of the pork mixture and then he just continues to pile, topping after topping. He chops fresh jalapenos, he chops up fresh tomatoes. I am watching food architecture. That cream that is last splash on the very top, isn't your standard sour cream, there is something very different about it. This tostada has colour, texture, crunch, smoothness, heat, sweet and is filled with true TLC.

The Verde Tostada is perfect for the vegetarians in the crowd. Francisco pulps the fresh avocado mixture, tops that with a slab of Queso Fresco and what I think is a roasted tomatillo salsa of some sort. We plunk ourselves on one of six chairs available in the whole place and eat our food watching the world of Kensington Market pass by the windows.

For all this freshly made goodness and a couple of glasses of Hibiscus Water the price tag is $12.50. La Vida es Buena (life is good). We'll be back. Check out the pics!

3.5 Stars
The potential for June Harlowe Foods to be a super duper great corner 'hood spot is all there for the taking by the owner Sandi Dixon. I have driven past this former Portuguese sports bar, once known as Pirates, for months before I finally realized it had been converted to a small cafe/bistro spot. It's located on Dupont Street, just east of where Dupont, Annette & Dundas converge. It's an odd spot along Dupont, where it's a bit of a waste land in terms of eateries. Other than some Portuguese Churrasqueira, the pickings are slim.

A Chef friend of mine told me about June Harlowe Foods because he had taken his wife there for brunch and he couldn't stop talking about how much they enjoyed it. So I dropped in last Thursday night for dinner just to give the place a once over. The sports bar moved out and JHFs moved in. They took down all the soccer insignias off the walls and replaced it with local artwork. The front and side windows give the resto and airy feel and there is a substantial side patio which I expect to be a popular location for brunch on warm, sunny, summery weekends.

The menu is a one pager with an odd mix of foods. At first I'm not quite sure if they are trying to go bistro or bar food. You've got a crusted pork chop with a peach chutney and the usual sides (mash & veg). There's a chicken breast stuffed with ricotta, spinach and peppers. There's two burger choices, the Harlowe Burger & the Dixon Burger, as well as a Portobello burger choice. One will also find Shepherd's Pie, Vegetarian Shepherd's pie and surprise, surprise...there are Chicken wings on the menu.

Our server tells us that there are two things on the menu not available today, the short ribs and the poutine. Insert the pout here. I was going to have some poutine (I was in need of comfort) but without the gravy created by the short ribs there was no gravy for Poutine.

To start, we order the soup of the day, a Potato Leek soup and a Crostini with goats cheese, grilled zucchini and puree of roasted red pepper. Both were delicious. Soup consistency was akin to a Veloute and I like my soups like this. I would have liked the soup a tad hotter. I want my soup to arrive steaming so I can take my time with it. If there had been some sort of garnish on the soup it would have raised the wow factor slightly. The Crostini was really tasty. The zucs were grilled beautifully, still being firm but just starting to get juicy. You could taste the smokey grill on it and that really added to the flavour.

I waffled around on the mains. After soup & Crostini I wasn't sure how much more I could shovel in. So funnily enough and very much unlike me, I ordered chicken wings. The wings were a decent size and quite meaty, not chewy or been overly deep friend into leather. The wings were smothered with lots of sauce the way I like them. Being the spud lover that I am, fries/chips/frites are such a deal breaker for me. The potatoes were fresh cut but unfortunately for me, they weren't crispy and dry, the way I tend to like them. Either they needed to be cooked longer or the oil in the deep fryer just isn't hot enough.

My daughter ordered the Harlowe burger which is hand made burger with brie on top. The patty was delicious, cooked on a flat grill that gives the meat that slight crispy carmelization that burgers really need when cooking them in this style. The burger comes sided with fries. The bun and the toppings were fresh, again all good signs to the potential for a really decent little spot to grab a plateful of satisfying, fresh, delicious food.

On Wednesdays June Harlowe Foods offers up a ten buck special of a burger, fries and a pint. Considering that the burger & fries on its own is a $12 item on the menu, Wednesdays would be a bargain. I make a note of this special in my daytimer. I'm waiting for summer to arrive so I can make it my patio destination on Wednesdays after work.

Service is friendly. One waiter covers basically the whole room so once the places fills (it holds approx. 24 -28 people) he's hopping. It took a bit of a wait to get our second round of drinks but we just sat back and enjoyed the space. We weren't in a hurry so it wasn't an issue for us.

There is a big flat screen TV up on the wall behind the bar. They had the food network on but no sound. My preference would be to just turn that TV off all together or show some old black and white art films. The television is just a distraction that takes away from the art and the neighbourhood old charm of this original building. It felt like a fish out of water to me.

I'm definitely going back to June Harlowe Foods. There is potential for this spot to really raise its own bar and I hear that the brunch is really decent. That'll provide me with the benchmark I need to really need to get the sweet and low on this local eatery. On Sundays they also have entertainment.

Note: Right now, cash only. There is an ATM in the basement.

"Oh, magic hour, when a child first knows she can read printed words!"
-- A Tree Grows in Brooklyn

First off, let me begin by saying I really go out of my way to support the indie bookstores before I'd give Heather Reisman a plug nickel of my hard earned money. Top of my favourite indie bookstore list still remains Nicolas Hoare Books on Front Street and right behind it is Mabel's Fables. I have been a customer of this book retailer for more than 20 years, discovering them a few years after our daughter was born in 1984. At that time the bookstore had two locations, the original on Mount Pleasant and the second down by Royal York and Bloor. Both stores were inhabited by funny, affectionate felines who often wandered around the store and were frequently found laying the window displays, sleeping in the warm rays of the daytime sunlight, preening themselves and smiling at the passersby as if to say "come in to the most purrrrrfect bookstore for children."

The second site has been closed for a few years but I'm pleased to say that the original store remains a literary oasis that has survived the onslaught of the Costco'ish book buying institutions that have blossomed around it. I have always thought that Mabel's Fables was the model used as the bookstore in the movie "You've Got Mail". It's got that kind of feel. The staff in the shop are excellent, taking time to speak with you to understand the reading levels and needs of the children you are buying books for. Once when our daughter was young, the clerk sat down on the floor with her to talk to her about what she liked to read.

Our daughter has grown up so we no longer make our monthly sojourns to Mabel's Fables but as a Great Auntie with five great nieces and one great nephew, all under the age of 10, Mabel's Fables continues to be the go to place for gifts and books for the little people in our lives. Funnily enough the last time I was in the shop the gal who served me told me that I have bought more copies of Robert Munsch's "Love Me Forever" & Roch Carrier's Canadian Classic "The Hockey Sweater" than any other customer they had over the years. To this day I cannot read "Love Me Forever" without tearing up.

The only downside of this shop is the location can be a toughie in finding a parking spot, for those who travel by car, because the Mount Pleasant hood is a busy one. It, like Nicolas Hoare on Front Street is worth the effort of making sure you've got some coins in your pocket to feed a parking meter. Also much like Nicolas Hoare's, Mabel's Fables offers all sorts of special in store events. I highly recommend this charming little bookstore for anyone in the market for a book for one of the little people in your lives.

Let me preface this review by saying I am utterly and completely biased when it comes to Amaranto Cafe and its owner, the uber-pint sized southern Mexican baker, extraordinaire, Elizabeth Rumebe.  My first introduction to her was through her benevolence to an event, "simply divas", that my agency was holding last June.  Liz was kind enough to create the signature event cake and let me tell you something, this was one jaw dropping creation.

Liz designed a cake that was about four feet high and it was a dress.  It was like having the cake Gods create something that we usually only see on the food network.  Actually I think the cake was bigger than Liz.  Be sure to check out the pics I'm including in this review of her standing beside this work of cake art.  

Recently, after getting herself untangled from the City of Toronto's red tape nightmare, Elizabeth Rumebe and her family opened up Amaranto Cafe on the St. Clair strip.  (just east of Winona)  There is nothing chi chi about this little spot.  It is just real basic....basic good.  Since meeting up with Liz I've ordered several special occasion cakes from her and I gonna admit it, I'm a Tres Leche cake junkie.  There is no one, but no one, who can make such a traditional Tres Leche like Liz.  It is simple.  This is the perfect example of when less is more.  

What's cool is that Liz sells these mini versions of them, perfect for a dessert for two, or in my case, one.  :)   I love digging in to this cake and then seeing the milk just ooze out of the golden sponge.  In a world where cupcakes have gone extreme and it's all about the big show, I'd take a Tres Leche cake any day of the week.  

We just had our annual "Night Before New Year's Eve" bash and I had Liz make some cakes and Profiteroles for me.  No edible oil product present on this girl's sweet table.  I'm also amazed at the reasonable pricing at Amaranto.  A good sized Tres Leche (which could easily serve 8-10) comes in at a price tag of $28 bucks.  A complete and utter bargain.  As usual I'm slapping up some pics because as they say, a picture is worth a thousand words.....or a bit of a drool string forming on the corners of your mouth.  

In a few weeks they will also be adding in a small hot table offering up some Southern Mexican lunch choices.  Amaranto is definitely on my lunch destination list.  Until then, I'll just have to sustain myself on Tres Leche cakes.

What a wonderful way to kick off the holiday season!  Madeleine's I just want to thank you for being such wonderful hosts.  Cocktails and cookies, does life get any better than this?  This shop is a beautiful little spot on Bathurst St. (just below Dupont) and seems like such a contrast to the stark uber white veggie resto Annapurna next door.  

Two levels made this event work even better.  Loved the cookie decorating area.  Affectionate props out to Danielle L. who was a good sport when I hijacked her box of decorated cookies, only to return them later at the post party.  

Always great to see my Elite wingers!  Vivek, you did an awesome job of getting this event together and once again our Community Manager (no matter who she/he is/was) manages to keep the Elite events up in the stratosphere of excellence.  :)

Ok Greg C. this one's for you!   I could wait no longer to meet up to finally check out the Gilead to discover for ourselves if the guru of the local food movement still had his mojo working.  I know that Chef Kennedy has had a few ups and downs over the past couple of years, perhaps expanding way too quickly and effectively watering down his personal trademark that garnered his reputation.  

I believe that that Gilead has really become the sanctuary that JK has turned to refocus on what made his brand so damn good in the first place.  He, much like chefs such as Mark McEwan, David Adjey, Roger Mooking. and the king of them, Susur, become larger than life when flooded by the corporate greed of backers who want to ride their culinary coat tails. I'm quite sure it's not easy to resist that lure but when they fall, they fall hard.

Jamie Kennedy cleared the dishes off my table all three times I have dined at the Gilead.  He seems so much more relaxed than the Jamie Kennedy I met at the Gardiner one afternoon.  He cooks.  He waits tables. He works side by side with his staff and you can see this all unfolding in front of the patrons who dine here.  It is almost impossible not to feel the food vibe wafting out of the kitchen.  I think what has really happened is that by going back, up close and personal to the people, when they get fed by Chef Kennedy and he picks up their plates, they in turn, feed him.  The human condition of food that transpires between the creator and recipient is transcendental, ultimately becoming the X factor in Chef Kennedy finding his food legs once again.  We are all the better for it.

I think what we are seeing here is something I refer to as the "counter connectivity".  In the old days, in cafes & diners, we'd sit up at the counter, the cook would be in front of us or at the very least in our sight line.  Their passion to cook was fed by the up close reactions of us sitting up at their counter, eating their food, feeling satisfied and sharing those feelings.  

The Gilead menu is basic, seasonal, driven by what can sourced locally and ethically.  I've tried most of the things on the chalkboard menu.  I've been here both in the daytime and in the evening.  There isn't any pretentiousness here in this cafe.  The staff are friendly.  The dinner menu is small, hand written then copied for the tables.  Daytime service is walk up, order, sit down then delivered.  Dinner service, which starts at 5:30 p.m. is all table service.  

My food highlights have included a Pulled Lamb Poutine with Montforte Dairy curds and a lamb jus.  Double smoked Berkshire bacon sandwich on thinly sliced bread and salad with Soiled Reputation greens and scapes.  I'm fairly certain I could eat in this little cafe daily and never tire of its menu or of the comfort it has afforded on some very hectic days of my life.  The fries are as good as ever and yes, the spuds are grown on the Kennedy farm.  

I like the Gilead.  This is a place that I would comfortably dine all by myself and that, in of itself, speaks volumes.

Two & a half stars.

Maybe I'm missing something here because most of the previous reviewers had so many great things to say about this place.  There isn't an iota of a wow factor in this resto whatsoever.  Frankly I found it to be kinda grungy.  My arms kept sliding on the clear plastic covers tacked on to the tables.  This spot looks like a cheap restaurant makeover place.  Even the glassware is kinda grungy.  You know how glasses get to look after they been through the industrial dishwashers one too many times.  This is totally Five Doors North which made me wish I should have gone a few doors further north and hit up Zucca instead.  

Hooked up with my sista meatatarian, the groovy Shari M. and we were hunkering down for a celebrataory birthday evening and thought this place would hit the spot, especially after reading the glowing reviews.  We ordered some plates to share.  Grilled sardines.  Pizzetta.  Sausages.  Some rolled up prosciutto thing that they brought literally seconds after ordering.  They must make them in advance and keep them in the fridge.  This meant the prosciutto was really well chilled which ultimately means you just can't taste it and it raised the chewy factor even more so.  

Shari ordered a Cosmo and her reaction was to tell me not to order my usual Cosmo cocktail because she could tell by the taste they were using really cheap booze.  Cocktails and wine by the glass is on par with restos such as the Hoof, Splendido, Enoteca....yet were miles apart in terms of quality, quantity and stemware.  I notice these things and even more so when all I keep thinking is about my arms sliding around the greasy plastic table covers.  

Five Doors North.  Two & a Half Doors for me.