Franco Fries at Sarpa Restaurant
This place probably deserves more than a quick bite review, but it’s one of the many restaurants I visited while this blog was on hiatus, and this seems like it’s better than nothing. I tried a few things here, and everything was quite good, but the highlight was clearly the Franco Fries: “hand cut fries, parmesan cheese, truffle-honey essence.” This seems like an odd thing to order at an upscale Italian restaurant, but trust me — you need these fries in your life. The fries themselves are perfectly cooked, with a crispy exterior and creamy interior, but it’s that truffle-honey essence that really makes these things sing. I’m normally not crazy about anything with truffle oil (most truffle oils have never seen an actual truffle in their life), but this didn’t have that flavour at all; it was garlicky, a little bit sweet, and thoroughly addictive.
Burger and a chicken sandwich from Burger Drops
I tried a couple of things at Burger Drops. The first was the original burger, which features “griddled sweet onion, American cheese, house pickles, Drop sauce, toasted potato roll.” It’s a solid burger — the patty has a nice crust, a decent beefy flavour, and the toppings suit it well. It’s a bit on the dry side and nothing about it really jumped out at me, but it’s a tasty burger. If I had been reviewing it for my burger blog, I’d give it a solid three out of four. The other thing I tried was the chicken sandwich, which is odd, but tasty. The odd thing about it: it’s not a traditional fried chicken sandwich. Instead, it’s basically a gourmet McChicken, right down to the reconstituted chicken patty. It’s a fun novelty and a big step above its fast food inspiration, but I’m not sure that I’d ever elect to eat this over a standard fried chicken sandwich.
Chilaquiles at El Pocho Antojitos Bar
Chilaquiles is one of those dishes that really deserves to be a bigger deal. It’s such a simple dish: it’s just tortilla chips tossed in a zingy sauce. At El Pocho Antojitos Bar, it’s also topped with crema (I think? It’s been a while), cheese, and a fried egg. The sauce thoroughly coats the chips, softening them a bit, though they do still retain a bit of their crunch. It’s a thoroughly satisfying dish.
Michael Eats 