Quality Pasta (and Even Better Dessert) at Terroni

TerroniLocation: 1095 Yonge Street, Toronto
Websitehttp://www.terroni.com/

I didn’t think it was possible to be offended by a bread plate, but Terroni proved me wrong.

The bread plate at Terroni costs six dollars.  And fine — I understand that restaurant margins are dangerously thin, and that charging for bread is increasingly becoming a thing.

Terroni

The issue is that the plate comes with three tiny, dried-out slices of over-toasted white bread with a few drops of olive oil sprinkled on, four pieces of taralli (which is essentially an Italian breadstick), a small handful of olives, and… that’s it.  No butter, no olive oil, just mediocre bread and a few olives.  For six bucks.  Get the hell out of here with that.

Terroni

Thankfully, the rest of the meal was much better.

I had the Garganelli Geppetto, which is a pasta dish that comes with “dandelions, homemade spicy italian sausage, fontina, parmigiano, extra-virgin olive oil.”

Terroni

A dish like this is a bit of a tightrope walk — the “sauce” is essentially oil, so it’s going to be somewhat greasy by default.  But this one goes a bit too far, and feels oilier than it should be.

Still, it’s a tasty dish — the sausage is above average and has a mild spicy bite; the cheese adds a good amount of saltiness and a mild funk, not to mention some gooey meltiness; and the pasta itself is perfectly cooked and satisfying.  It’s good stuff.

Terroni

I can’t remember the name of the dessert and I can’t find it on the menu online, but it was essentially a croissant filled with Nutella, hazelnut gelato, and whipped cream.  It was easily the highlight of the meal.  It was shockingly delicious; the Nutella and the creamy gelato (which adds even more hazelnut flavour) go amazingly well together, and the tasty croissant is a perfect vehicle.

Ice cream cones are officially dead to me — I want all my ice cream in a croissant from now on.

Delicious Mochi at Sasaki Fine Pastry

Sasaki Fine PastryLocation: 3160 Steeles Avenue East, Markham
Websitehttps://www.instagram.com/sasakifinepastry/

Sasaki Fine Pastry is the latest gem I’ve discovered thanks to the inimitable Suresh Doss, who specializes in sussing out the best non-Western eats in the city, usually out in the ‘burbs.  If you’re on Twitter and you’re not following him, I don’t even know what you’re doing with your life.

Sasaki Fine Pastry

Sasaki specializes in daifuku, a Japanese dessert in which soft, chewy mochi is stuffed with various sweet fillings.  On this particular visit they had seven flavours available; I tried mango cream, strawberry cream, yuzu cream, and sesame cream.

It’s easily the best mochi I’ve ever had.  I like mochi, but it can sometimes be a little too gummy.  But the version here had a delightfully delicate chew that almost melts in your mouth.

Sasaki Fine Pastry

The subtly sweet, creamy fillings were all great, though the strawberry — which featured a mixture of strawberry cream and sweet red bean filling — was the highlight.

Sasaki Fine Pastry

I also tried the red bean and cream doriyaki, which features a filling of sweet red bean and whipped cream that’s sandwiched between two little pancakes.  Like the daifuki, this was super fresh, subtly sweet, and extremely delicious.

Exceptional Pancakes at Mildred’s Temple Kitchen

Mildred's Temple KitchenLocation: 85 Hanna Avenue, Toronto
Websitehttp://www.templekitchen.com/

I don’t want to get too hyperbolic here, but I’m fairly certain that I’ve seen the pancakes from Mildred’s Temple Kitchen about four billion times on Instagram.  They pop up on my feed at least once a week.  It’s hard to get a big group of people to agree on anything, but everyone is quite unanimous regarding the greatness of the pancakes here.

They’re not wrong.

Mildred's Temple Kitchen

The pancakes (dubbed Mrs. Biederhof’s Blueberry Buttermilk Pancakes) have a really appealing balance of fluffiness and substance, with a lightly crispy exterior that’s unlike any pancake I’ve had before.  The texture is almost like an incredibly light and fluffy biscuit.

It’s possible that something had gone a bit wrong, because I suspect they’re not supposed to be this crispy on their exterior (the bottom pancake in the pile was downright crunchy).  And yet somehow it totally works.

Mildred's Temple Kitchen

The flavour is great, too — the pancakes are slightly tart from the buttermilk, with the perfect amount of sweetness from the blueberries and the maple syrup.  The whipped cream adds a nice little punch of additional richness, and helps to bring all of the flavours together.

My only complaint?  It’s an excessive amount of food.  I wish there were a one or two pancake option, because these things are substantial, and they sit in your stomach like a ton of bricks.  It’s great while you’re eating them, and unpleasant for the rest of the day.