Town & Country Steakhouse

New to this years Barrielicious festival restaurant choices, is the historical Town & Country Steakhouse.  I choose the word historical as they have been in business for over 30 years and by the look of their building I'd say more like 130 years. From the outside the building looks abandoned should be torn down.

Wheres their pride, passion and respect??

  Inside their doors!!!

 When I moved to Barrie twenty years ago I ate at this restaurant once a week.  Again due to the growth in Barrie's dining options I transitioned to other establishments.  I haven't visit Town & Country in twelve years.

I must say; it's still quaint, there's still pride and a lot of passion.

I can't believe I forgot about their amazing Greek salad dressing!  A smooth garlic feta dressing  smoothing a bowl of fresh iceberg lettuce. This is addictive and a day later I am still craving this dressing.

I finished the salad in 2.5 secs and excitedly awaited my Lobster.  Seriously, Lobster on  a Barrielicious menu.  Bravo!!! Succulent Succulent and Succulent. I only ate my baked potato because it held the remainder of my garlic butter.  Seriously! OMG!  I love garlic and butter and wine.

I am sooooo afraid to stand on a scale.

I was so full by this point that I decided to take my 1000 layer (Napoleon) Puff Pastry to go which I will savor  with my morning espresso.

Without a doubt the best restaurant for seafood.  Thank you for reminding me how great you are.

Bridgit

Readers Questions

Thank you to everyone who has expressed enjoyment in reading this blog. I have received an abundance of  questions regarding 2 issues. 1. Yes I will post another "Bartenders Confession" and 2. What restaurants do I not want to dine at during this festival and why.

I have decided not to dine at The North and Oscars this year.  I have indulged the last two years at both establishments and to summarize I left hungry and found myself eating an appetizer or pizza elsewhere.  Both these establishments offer tasty food and nice atmospheres; but the portion sizes are ridiculous.  The North offers a wine pairing with each plate which is great but when 10 of us are hitting up Fitzy's for coconut shrimp after visiting both these establishments, we have a problem.

Without prejudice

Bridgit

Green Mango Tree Thai Fusion

It's Sunday night and I'm heading into week two of the festival(Omg I'm getting full ) I thought I’d try a new place, The Green Mango Tree.  I enjoy Pad Thai and have remained loyal to the Pad Thai served at the Rivoli on Queen St. in Toronto.

What a pleasant little gem.  It is so deceiving from the outside. I love the décor!  Quaint, clean and quick. 

 They are order takers so be clear on what you want including a second glass of wine.

I started off with the curry spring roll and naturally had to try their Chicken Pad Thai as my entree. It says it spicy on the menu but I ordered a side of chili- now that was hot! 

Finished off with a Banana Roll- Breaded and deep-fried then topped with peanuts and chocolate sauce.  Interesting concept; it would have rocked in a monster bowl of French Vanilla Ice Cream – Just sayn : )

The best part about this little hidden gem is that it is around the corner from my work and they have great lunch specials.

See you again : )

Bridgit

Follow Me on Twitter @barrieislicious

The Crazy Fox

As the Barrielicious festival began on the 20^th of January; my reserving of restaurants began around the 9^th.  The first restaurant I booked was The Crazy Fox for Saturday, January 28, 2012.

 Why?

 The answer is simple; it brings me to the half way point of the festival and if all experiences prior to that date were mediocre I knew I was guaranteed an awesome meal!  I usually attend this restaurant twice during Barrielicious. 

  Rand and I were joined by my girlfriend and her fiancé; this was their second visit in four days and as she is five months pregnant I’m pretty sure she’s going back next week : )

If you were to look up the word “Consistent” in the dictionary you will notice that Crazy Fox has not only defined it; I’m pretty sure they trademarked it.  Attention to detail exudes with every breath they take; the place is spotless, fresh cutlery is provided with every course, every dish comes with a quality check, professional servers; balanced in attentiveness and space. 

The food is perfect; the presentation is artwork; you hesitate wanting to mess with it.

   

I began my dinner with a lovely glass of Parducci and excitedly awaited my Caesar salad.  I was thirteen when I ate my first Caesar salad at which point I believe that is when The Crazy Fox began serving theirs. This Caesar is without a doubt number 1 on my list. It is one of the most pleasurable intimate moments I have ever shared with garlic. My only contemplation; shall I inhale it or savor it.

 Stef and I went with the tradition Coq-au-vin style boneless chicken breast with red wine, bacon onion, mushrooms, potato, rapini, and parmesan; naturally I replaced my potato with another love affair with the Caesar. 

Matt had the Steak again and Rand; torn between the veal in a port reduction and the Lamb Osso Bucco found himself in a serious predicament of choice until we were informed the veal had been sold out.  As there wasn’t a peep out of him it was clear he was enjoying it.

Everyone but myself finished with the cheesecake; I heard the words dark chocolate and it really didn’t matter what came after that.

The Crazy Fox refers to themselves as bringing together the best of classic and contemporary styles in a causal setting.  My motto for them: Casually Exquisite.  If I had to choose one word to describe them: Succulent.

Thank you for your passion and dedication.

Bridgit

Scully's Waterfront Grill

Today's Barrielicious Dinner happened unexpectedly; at lunchtime.  My work day involved a road trip to Midland and Wasaga Beach and seeing as it was a PA day my 12y son (Creed) joined me.   Road trips are a great way to talk about life as I have him trapped in the car ;)  IPODs are a beautiful thing; it kept him busy while I was busy. 

It was time for lunch and I recalled seeing Sculleys (Midland) on Barrielicious’s list. I thought I’d take a boo at the place and check out their barrielicious menu while grabbing a bite.  Turns out their barrielicious menu is available all day.

Sculleys comes across as a road house; two parts to it; one side is the bar side which is big and open and the other side a two level dining area.  Creed and I sat in a booth in the bar area as it was brighter. Lots of big windows which kept things on the cool side; being located on the water doesn’t help much either.  Great view! If you enjoy a healthy posture you’ll love these booths; they keep you at an erect 90 degrees.

I have to be honest I’m not one for roadhouses; I don’t enjoy all those Kelsey’s and Casey chains. I enjoy supporting independent restaurants.   This did however seem to be independent; and I was happy to think I was about to eat some home cooking style somn somn.  I giggled when I observed the displayed Robert Mondovi wine adjacent to the draft taps which had Export on it; Definitely, two worlds colliding here.

They run their barrielicious menu as such: 3 courses $25 or your choice of app or dessert with an entrée $20 or just an entrée for $15.  This was great as Creed being an extremely picky eater finally had the opportunity to enjoy his first barrielicious dinner.  He opted for the steak entrée with garlic mashed and the vanilla bean cheese cake w/caramel sauce for dessert.  I began with the house salad; why they didn’t promote their Caesar salad which is described as “garlicky” and “homemade” blows my mind. 

I opted for the Pork Chop w/Rosemary Jus as well as the cheese cake. Creed and I flipped a coin to see if we should start with the dessert.  The dessert lost or we did; we confused ourselves.

Creeds steak was huge; the menu didn’t stipulate the size and the only steak offered on their regular menu was a 10oz; this had to be 12oz plus; a little on the grizzly side but Creed loved it. 

My pork chop was delicious; succulent, I got the fries as Creed was torn between mash and fires so the solution was simple.  I wasn’t concerned about ordering extra veg in its place as I feared they would have been frozen; boy was I pleasantly surprised!  Beautiful al dente baby carrots and broccolini (my favorite vegetable)

The presentation was lovely but again I was conflicted with the two worlds; the ramekin of ketchup on the plate didn’t fit.

We cleaned our plates including the one our desserts came on. 

As our dessert plates were being cleared our waiter asked if we came in strictly for the barrielicious;I said pretty much; at which point he informed me that they are excited as they had recently employed  the chef who use to cook for a professional football team; I wish not to reiterate names as I kept it as a mental note; I should have written it down.  They are in transition of up scaling the menu and atmosphere; I giggled and said that explains the two worlds and made reference to the ketchup ramekin.  He shared in the laugh and we left stuffed.

Next time I am in the area I will definitely check out the transformation.

Bridgit.

At the FIVE- Ladies Night

Two things touch my soul deeply; food and kindred connections.  Last night I had the opportunity to share the love of food with 11 kindred sisters.  A sisterhood of laughter, tears and honesty; sharing stories of mistakes, worries and accomplishments; with only love and support given in return.

This year, our ladies Boa themed Barrielicious dinner was @ At the FIVE restaurant. (Thank you for the Boas Lynnie)

Having worked in the past with At the FIVES chef; David Keenan; I was excited for the ladies to experience his passion for food.

We were immediately greeted by our conscientious waiter Matt, and our experience was under way. Soooooo, many options to choose from; definitely the most “generous of choice” Barrielicious menu I’ve encountered yet.

True to his nature David welcomed our table; checking on allergies or any special requests.  His timing is impeccable and throughout his evenings he is always interacting with his guests,checking on their satisfaction; A true Master of his trade.

I really enjoy the wine menu; lots of consignment options. Clever, as the delicious bottle of Michael Sullberg Cabernet Sauvignon can only be enjoyed on site as it is not available in the LCBO.  This wine will compliment everything on their menu; I promise!!

Naturally, I began my meal with a Caesar salad and of course most of Danas calamari.  The ladies raved about the Lobster & White Cheddar Poutine. I love David’s homemade Caesar dressing; even if it was on the light side ;) but who am I kidding do I really want the Romaine lettuce anyway.  This salad is in my top three!

The Caesar complimented my Prosciutto Wrapped Chicken which was stuffed w/ Boursin Cheese & Red Peppers, Sage Infused Brown Butter, and Scalloped Potatoes so much that I had more of it instead of the scalloped potatoes.  Not that I have anything against potatoes, trust me when I say it has everything to do with the budget I set aside for this festival and it doesn’t include a new wardrobe!

 

Compliments to the chef on the steak and Osso Bucco dishes :)

Between courses and mouthfuls we pondered the answer to tonight’s topic of conversation: List the top 5 songs that reflect your life.  Dana rhymed hers off in five seconds; like she’s a walking journal. Awesome!!  I got as far as 2: Girls just want to have fun-Cindy Lauper and My own prison-Creed.

How do you make 11 girls silent all at once?

Crème Brulee!!!!!  And Chocolate Mousse!!

This casually sophisticated resto+lounge will without a doubt temp your pallet with their simple yet creative dishes.  Thank you for an amazing evening; see you at the crack of spring to enjoy Barrie’s best Sangria on the sexiest patio!!

Love you ladies

Bridgit XO

WANTED: More kindred ladies who love food and sisterhood!

The Local Gastropub

Wednesday; Hump Day and I was excitingly anticipating Robbie Burns day. I was expecting it to be a day like St. Paddy’s Day; NOT; or at least not yet.  I can’t believe this day isn’t a huge celebration; after all are we not always looking for an excuse to enjoy a cold pint, warm food and some entertainment?

Did you know there are more Robbie Burn statues in Canada than any other statue??? What is he famous for? Why the “Auld Lang Syne” song; we sing it every New Years and he is referred to as one of the world’s greatest poets.

Rand and I opted to celebrate “Robbie” at The Local Gastropub and enjoy their 3 course Barrielicious meal for $15.

It’s a tiny Pub with a homey feel; I frequent this pub often as I love that they have only local independent drafts on tap; so there is always something new to try.  You can stroll into this place and have a couple of pints; grab a board game from their shelf and listen to some live local talent always feeling relaxed.

The Local Gastro Pub offers one of those dishes that I crave (The Reuben Sandwich) and as such I never try anything else when I’m there. This Rueben to date is the best I have ever had.  However, in honor of Mr. Burns I decided to try a Scottish dish on their Barrielicious menu.

I started off with their yummy Caesar salad (homemade dressing) and instead of croutons they used potatoes.  Clever idea; they complimented the salad brilliantly as did the mini cherry tomatoes.  I’m usually one for saying,"If it’s not broken don’t fix it" but I have to admit this works!

I then move on to my Scottish Tourtiere Pie served with a honey mash and stout gravy.  The gravy was to die for; I only wish there was more of it: )  Don’t be shy the pie and mash won’t mind.  There was the perfect amount of spice in this pie; clearly a family recipe I’m thinking. Well Done!

My dessert intrigued me from the moment I read the description: A crunchy cupcake.  Tricksters!!! Or not; I was thinking of texture not the chocolate bar.  It’s a fresh chocolate cupcake with a piece of the crunchy chocolate bar on it.  Too funny. 

The service was great and Scott is always around ensuring complete satisfaction.

True to its definition; the Gastropub is a new type of public house where you can get a nice cold drink and some great food.

Thank you and See you soon for A Beer Tasting Dinner.

Bridgit

Cravings Fine Food & Catering

Four awesome dinners behind me, and a couple of awesome nights ahead of me; I opted to stay in last night and order take out.  Excuse me, GOURMET take out; from Cravings. (Pick up only)

They are featuring a dinner for 2 for $25.  Each person can choose from 2 appetizers and 2 desserts but both must share the entrée.  This made for any easy decision as I was ordering for me and myself: )

What a great little spot; a few quaint tables to sit and enjoy a gourmet lunch or an early dinner.  Their spotless glass display case is loaded with salads, flatbreads, vegetables, stuffed chicken breasts, and a variety of meats.  The presentation of these displayed items is over the top! 

The kitchen is huge as they clearly specialize in catering. I actually used them to cater for the BA5 Chamber of Commerce meeting we held at our college (CTS Canadian Career College) this month and let’s just say there wasn’t a stitch of food left for me to take home.

As I excitedly unpacked my items I came across the first dessert: A Chocolate & Milk Carmel pudding w/salted pretzel Toffee Crunch….hello come to moma!  It is more like a bread pudding.  I warmed it lightly and immediately devoured it!!  Doesn’t sweets kick start the metabolism??? ;) The second dessert was an Apple Coffee Cake w/a crumble topping and brown sugar glaze; I had that with my bedtime tea.

Hmmm, what compliments a Chocolate and Carmel pudding?, the Potato Leek Soup or the Mediterranean Lentil Soup?   I took a mouthful of each and decided to save these items for today’s lunch.

So I jumped right into my Green Coconut Chicken Curry with winter root vegetables served with jasmine rice. The menu doesn’t tell you but it definitely has a bite. It’s on the spicy side; I love spicy food; but for those who don’t this may upset your choice.  Thick and pasty and delicious; I ate ¾ of it.

This is a great deal!! Two people can definitely be satisfied after eating this.  Abundant/heavier  eaters may want an order for themselves if the entrée portion is more your thing. 

If your inner chef wants a night off and you don’t mind driving to pick up; I highly suggest spoiling yourself to Cravings.

Eating with no guilt!

Bridgit : )

Starting my Morning off with a PINT

Of Steep Tea that is : ) Or shall I say a Pint and 1/2.

 Warning: Do not drive while holding an extra large cup from Tim Hortons, you cannot see out your windshield.  

Confessions of a Bartender

Teamwork is defined as: an action performed by a team towards a common goal. A team consists of more than one person, each of whom typically has different responsibilities. A team also includes seven common elements: 1. common purpose; 2. interdependence; 3. clarity or roles and contribution; 4. satisfaction from mutual working; 5. mutual and individual accountability; 6. realization of synergies; and 7. Empowerment.

 Team work is the foundation of success in the food and beverage industry; this goes without saying.  Everyone helps everyone; running food, taking orders, dish pit when required, covering tables for breaks, covering shifts and protecting each other. 

In my early days of Bartending at the Hard Rock Café I was part of an eclectic team.  We were a team of twelve.  We didn’t require more staff as everyone worked full time and no one missed a shift because the money was unbelievable.  We were a family.  Within this unit there were five key players; The MASTERMIND, the INFORMANT, the SPY, the DECOY and the EXECUTOR.   Twenty years ago we did not operate from the perspective of “The customer is always right” and when one of our family members were affected in a negative manner the pack circled; management was not excluded. 

I had just walked in for my Saturday night shift after coming back from Mexico and was informed by the Mastermind that “Plan Beer Swill” was going down tonight.   It didn’t matter that I had no idea what went down during the week; I just knew one of our managers was in for a treat tonight. 

We had 2 draft towers which each offered 3 flavors from.  When you are as busy as we were there was always beer flowing into the drip trays which ran down a tube into the basement into a couple of large buckets. We called this Beer Swill.  These buckets were emptied somewhat regularly but they were never cleaned.   

Our manager had a regular routine of ending his evening with 3 pints sometimes 4; this usually began around midnight.  So our Mastermind created the plan(Master of Passive Aggressive) ; our Spy kept an eye on our manager and his where-a- bouts; our Decoy would step in any time the manager became a threat and our Informant communicated to the Executer when it was clear to fill 4 pint glasses ¾ full of the Beer Swill.  These glasses then sat in the fridge behind the bar a-waiting to be topped up by the Executor with our manager’s favorite dark beer.  He drank all 4 pints that night.

Which player am I?

The EXECUTOR.

Being the Executor of the family came with a nasty price; KARMA.  A couple days later while at my favorite pub taking the last mouthful of my favorite dark beer was the surprise treat of a cigarette butt stuck to the bottom of my glass.  The Bartender needed a knife to pry it out.  I declined a free pint and called it a day.

Today I am in a very good place with Karma : )

Bridgitxo

Upcoming Reviews

Tomorrows Cuisine, Take Out by Cravings,
Celebrating Robbie Burns Day @The Local Gastropub
Thursday Night is Ladies Night @ At The FIVE

Shirley's Bayside Grille

What’s better than a delicious 3 course meal?  Why…the awesome company you are about to share it with of course; the kind of company where a good dinner and conversation ends with a nightcap of tequila and some classic vinyl.

Tonight’s evening meal led our party of 4 to Shirley’s Bayside Grille, an establishment that I have not been to in over 5 years.  I hadn’t realized that until I was sitting there thinking about it; and I have no reason other than as Barrie grew so has the opportunity to dine elsewhere.  Needless to say the spot is still as classy as ever.

The first thing that caught my attention was the divine dessert case tucked so elegantly in plain sight of everyone! ; As a result I had to sit with my back to it or I would have had to begin the evening with my dessert.   Very clever up selling; nothing like starting a meal with the internal debate of what dish shall I sacrifice a bit of so I can endure an entire cake. OMG these desserts are too much.

   

My drool was politely wiped from my face and a menu was placed in my hand; now comes the painful indecision; decision.  My app choice was easy, if it’s a homemade dressing than Caesar salad all the way; an eggless Caesar at that.  I had two things going on in my mouth; I could feel and taste the vinegar which ultimately opened my taste buds to enjoy the abundance of garlic and parmesan that followed.  I was puzzled by the sprig of Rosemary that was sticking in the middle of my salad like a tree; was it a garnish? Bizarre; usually when an herb is added to a dish it’s to clear the pallet; Parsley for most dishes and mint for desserts. Needless to say, I took a wee bite and as I suspected…..wrong move…..it was a garnish.  Regardless of the rosemary this salad is definitely in my top 5 for Caesars.

My main course: A coconut, coriander panko crusted chicken breast topped with a grilled peach marnier cream sauce served with rosemary garlic potatoes and vegetables. I order all my entrees without potato and extra veg  (makes room for the dessert) and was shocked to hear that there are no modifications on Barrielicious menu; they can accommodate on their regular menu but not this one. I believe the point and purpose to Barrielicious is to promote your business including customaries.  No biggy I took it as a sign that I was to enjoy the extra carbs. The Universe stepped in and within minutes I was saved by common sense as I was informed that I could have extra veg instead of potato.

I must admit I was impressed as not too many restaurants mix fruit and meats.  One of my favorite spots to eat is South Beach Miami where Brazilian and French cuisine are blended.  The best fruit meat combo dish I ever had was a lobster tail served with a banana walnut bourbon sauce.

This chicken dish almost meets the quota.  The bread crumb era is over; it's time to let go; this dish would have been a 10 if the coconut, grilled peaches and sauce had abundantly showered a naked chicken breast.  Don’t get me wrong this dish was still delightful, but the bread crumbs got in the way of the flavors.

And for the final touches: Dessert!!! THANK GOD, there were no options to choose from. 

Ladies and Gentleman, introducing the MILKY WAY CAKE.

There are no words; only 8mins of Stairway to Heaven playing in my head!

What’s left?......The ambiance was great the service was great; the wine menu could use a freshen up’r  but all in all; I won’t wait another 5 years to go back. 

Thanks for the night Ann, Doug and Randy-always a pleasure.

Bridgit : )

Fud Grill

Nice night for a drive so Rand and I headed to Stayner’s Airport to explore FUD Grill.  With expectations comes disappointments so I remained as neutral as possible for what I was about to encounter.  I have to admit dinner at an airport made me nervous.  My airport routine usually involves a 3 course meal of pints with a side of pints as the overcrowded , high turnover, understaffed establishments in airports always has led to sitting at a dirty dish infested table.  I tend to nestle up to the bar where I am ensured a clean space.

I must say I was pleasantly surprised and intrigued.  No one to greet us immediately but that was ok as we were playing, “Name that smell”.  It was the soup of the day; Curry Butternut Squash.  It smelled sooooo good. 

I felt like we were the main course as we walked through the open concept dining room with its modern flair as we were seated next to the window.  I’m so glad it wasn’t minus 20 out and we didn’t have the opportunity to change tables as they were full. 

Not to worry; nothing like a nice glass of Cabernet to warm the body up.

I was all over the soup until I read this:  ½ Order of our Famous “Mushroom Toast” - Caramelized shiitake, Portobello, cremini and oyster mushrooms, with sautéed red onion, garlic and thyme in an asiago sauce with French baguette points.  DELICIOUS! And I might add you may want to ask for extra baguette points as you will not want to leave an ounce of this sauce on your plate.

The transition to my entrée was easy as I ordered the 8 oz.  "AAA", Baseball Steak medium rare with no potato and extra veg.  They recommended adding their Famous Mushroom Toast topping to your steak for an additional charge of $3.  I didn’t when I ordered my dish but after that delicious appetizer I promptly ordered the side when my steak arrived. 

I’m addicted; not joking.  This is something I am going to crave regularly.

 Put it this way; I have been going to Sneaky Dees in Toronto regularly for 20 years because I crave their veggie nachos.

Finished this delightful dinner off with a second glass of Cabernet which complimented my Dark Chocolate and Espresso Mousse topped with Real Whip Cream brilliantly.

They have plenty of parking and what looks like will be a really nice summer patio.  

If you have been contemplating adding this restaurant to your Barrielicious experience may I say it is definitely the best food I’ve had in an airport ever!

Bridgit

Tips

To Insure Prompt Service

The addition of a tip or gratuity to a bill is presently perceived as a gift for good service, and these days many rely on this gift as a substantial and necessary part of their income.

The origin of the practice may be traced back to 18th Century English pubs when tipping was considered an essential incentive for better service. It is said that urns were labeled with, “To Insure Promptitude” in which patrons could place their money for better service.

Giving money to servants for better service quickly spread across Europe.  Many visitors expressed amazement when they visited America and found most waiters and waitress saw themselves as employees and not as servants and as such refused tips.

Tipping slowly began to be accepted and by the 1910’s where around five million workers in the US (more than 10% of the labor force) had tip-taking occupations.

The tipping etiquette of Canadians is between 15% and 20%.  Most establishments automatically add gratuity to groups of 8 or more.

My take on tipping?  What goes around comes around.  In my case what came around is now going back around. This industry has paid for my education and allowed me to live comfortable as a single mother and as such I am a 20% tipper all the way.

It’s funny though, when I dine with fellow industry mates half instantly give 20% while the other half tally their personal survey’s they have conducted throughout the meal and tip accordingly.

At the end of the day; it’s your money; you work hard for it and you get to decide how you spend it. Having said that I will warn those individuals whom leave absolutely nothing; if you consider re entering the same establishment again you will not be forgotten and will have triggered some alter egos to come out and play.  Just saying ;)

Bridgit :) 

Casa Mia

Yes!!!! Finally, Casa Mia decided to share one of their best signature dishes –The Greek Salad-on their Barrielicious winter menu.  I have to be honest; I eat this salad 3-4 times a month.  Every time I enter this establishment I repeat the mantra, “I will try something different”; I never do; why I torment myself I don’t know as this establishment, hands down, has the best Greek Salad.

In fairness, my loyalty to this salad has prevented me from trying other Greek salads from other establishments in Barrie for the last 2 years.  I am open to the challenge so please suggest your best!

What makes this salad so great; perhaps it’s the perfect balance of feta cheese atop of their homemade dressing which finishes each bite with a hint of dill.  The best part is the abundance of the fresh crispy iceberg lettuce which is used. Yummmo! ; And of course garnished with your onion tomato cucumber and olive.

I did not attend Casa Mia’s winter Barrielicious last year because they did not offer their Greek salad; and let’s face it if I’m going to try something new I wanted to incorporate that salad somehow. Don’t get me wrong I have tried many items from their menu but always in the form of a bite size.  I will never dine alone ;)

Casa Mia in Italian means, “My House” and boy have they mastered those 2 words.  If I’m not mistaken I believe they are celebrating their 20^th anniversary this year!! 

Without a doubt this establishment provides the best homemade Mediterranean comfort food around.  Their homemade sauces and salad dressings consistencies are next to none.  If you’re feeling like something you can’t buy in a store, try something from the Casa Mia Winery. Using only carefully selected foreign grapes, they have created a fantastic wine that goes great with any Casa Mia dish. The atmosphere has an authentic, Mediterranean look and feel.

I began my meal with the Caesar salad….kidding….the Greek salad which rolled into the juiciest pork souvlaki drizzled in their homemade lemon-herb sauce with a side of spaghetti.  The portions are generous and filling.  Dessert: Baklava; One word: Authentic!

The staff is attentive, friendly and they are proficient in their product knowledge; truly a dynamite team.

If you don’t feel like cooking at home; then come to this home and be cooked for.

Happy Anniversary Casa Mia……

P.S.  I’d like to order a large Greek salad to go!  Never mind I’ll do it online J

Bridgit 

Era 67

Ok Era 67, you had me at “Delivery”!  Our party of 8 was picked up from the cozy home front of our Orillia friends and delivered on time for our 7 o’clock reservation with a return ticket in hand!  Can you say, “Pass me another bottle of vino please?”  Aside from providing common sense customer server and due diligence we were greeted with the smiles and warmth of tastefully dressed staff and the pleasantries of the acoustic guitar.  I needed a moment as the smell of meat confit and garlic began to hit me in waves when dancing visions of Cabernet began in my head.

We were escorted through what I would describe as the coziest dining room as there wasn’t an awkward table in site; to our private room with our own window view of the kitchen .How lucky am I?;  Dinner and a Show.  I have always felt a level of anxiety for kitchens that remain in open view of their guest as it takes an extremely disciplined individual to avoid habitual personal routines; if you know what I’m saying ;)

Professional and aware the kitchen remained; and I couldn’t wait to select my 3 course meal.

This is more difficult for me than you can imagine and luckily my guests enjoy by inability to make a decision as they enjoy the cocktail hour.  The worst part is I took a sneak peak at their menu 2 days prior and I still was struggling with indecision.

To start I was torn between the Poppyseed Clementine and Baby Bocconcini Spinach Salad vs the Trio of Hush Puppy Lollipop Fondue.  I was quickly reminded of my accident prone abilities and opted to avoid the communal pot and spirit lamp; which by the way doesn’t come with the Fondue.  Better to be safe than sorry I always say.

The salad was fresh and tangy; but I was not overly impressed that it had a side of deep-fried battered cheese; I felt an un -battered sharp cheese would have complimented the salad brilliantly.  Perhaps the tempura cheese stick wasn’t meant to compliment but rather used to finish the dish with swooping motions of gratitude to ensure every ounce of their homemade dressing wasn’t left untouched.  Smart!

In between meals I was reminded of my OCD tendencies as I kept trying to grab the crooked spoon illustrated on our placemats. It got me 3 times. I wasn’t alone on that one and I’d like to officially say that 2 out of 8 people struggle with this issue.

I choose the Roasted Red Pepper and Green Peppercorn Steak (no surcharge added) for my entrée; which was cooked perfect and presented beautifully as was the other four options I politely had a side of.  I am grateful for my friends.

Final touches; will it be the cheesecake or the butter tart? Hands down the cheesecake!  I did manage to shovel in some butter tart which oddly enough had smarties on it???  Different; but I’ll revert back to the old saying, “If it’s not broken don’t fix it”.

What’s left to say; Shannon our server was awesome, the owner popped in to say hi and express his gratitude and we had a ball. 

A spot that both looks good and tastes good. 

Thank you Era 67 for a great evening!

 

Bridgit

Welcome

Dining out is one of my favorite things to do; and when the Barrielicious Festival began a few years ago; so did my celebration.  Every year I budget into my existence a nightly outing during this time and this year I decided to share with others the greatness Barrie and area has to offer in restaurants in way of this blog.  I can’t lie I do have my favorites and when my mind is set on something it’s hard to change it.  I am loyal to my tummy :)  Please feel free to comment as openly as you wish; I only ask that for any negative remark you make you compliment it with a positive.  Having been in the food and beverage industry for over 20 years I have seen what negative feedback can do to establishments and without a doubt in my mind every restaurant will have an awesome signature dish and present you with the opportunity to have an enjoyable experience.  Happy Eating.

Bridgit