Barbecue Meets Pizza at Conspiracy Pizza

Conspiracy Pizza
Location
: 858 Eglinton Avenue East, Toronto
Website: https://www.conspiracypizza.ca/

Though Conspiracy Pizza started out as a pop-up inside of the infamous (and defunct) Adamson Barbecue, they’ve since cut ties and have their own space (which they share with Churnt Up, an ice cream shop, and Phamily Eats, which sells patties).

They’ve still got a bit of a barbecue theme, however — their namesake pie, the Conspiracy, comes topped with “white sauce, emmental cheese, brisket, red onion, jalapeno, barbecue sauce.”

Conspiracy Pizza

It’s an odd pizza, but it absolutely works.  In particular, the chunks of brisket are shockingly good — they’re nice and tender, and they’ve got a distinctly smoky flavour.  It makes me wish they served a sandwich, because it’s top-notch BBQ brisket.

Conspiracy Pizza

But then the whole pizza is pretty great, with pops of heat from the jalapenos, a satisfying richness from the white sauce and the cheese, and with the barbecue sauce bringing it a nice zippy sweetness to cut through the meat and cheese.  The crust is quite good too, with a super crispy exterior and a fluffy interior.

I also tried the Government Cheese, which comes topped with “mozza, cheddar, emmental, provolone, manchego, oregano.”

Conspiracy Pizza

It takes a lot for me to say that a pizza is too cheesy, but… this one was too cheesy.  It’s overwhelming.  It also kinda reminded me of a Costco pizza (the cheddar, maybe?).  It’s not bad — a huge pile of gooey cheese is never going to be all bad — but I can’t say I’d ever order it again.

Meaty, Cheesy Sandwiches at Good Behaviour Submarine

Good Behaviour Submarine
Location
: 342 Westmoreland Avenue North, Toronto
Website: https://goodbehaviourto.ca/

Though Good Behaviour started out as an ice cream shop, they also serve an assortment of meaty subs, and sure, why not?  Ice cream and subs; seems like a winning combo to me.

The menu features a few cold subs, and a few hot ones.  I tried a couple of the hot ones: beef brisket (“smoked beef brisket, smoked gouda, banana peppers, caramelized onion, horseradish, beef fat vinaigrette, iceberg lettuce”) and pork shoulder (“braised pork shoulder, provolone, salsa verde, broccoli rabe, chili preserve, mustard mayo, lemon juice, red onion, iceberg lettuce”).

Good Behaviour Submarine

The sandwiches were both meaty, cheesy, and incredibly rich.  They were quite tasty — how could they not be, with that quantity of tender meat and gooey cheese — though nothing about either of them particularly blew me away.

Good Behaviour Submarine

The problem is that they’re both a bit one-note in their flavour and in their meaty richness.  Though maybe “problem” should be in quotes there, because let’s face it: a sandwich being meaty and rich isn’t exactly the end of the world, even if I’d like some other flavours/textures to break things up a bit.  To be fair, both sandwiches had elements like banana peppers and salsa verde that should have performed this function, but all I could taste was meat, cheese, and heavy sauces.

Good Behaviour Submarine

Still, they were both solid sandwiches, particularly the beef brisket, which had a mild but satisfying smokiness from the beef and the gouda.  And the bread is great — perfectly toasty, soft and fluffy, but with enough heft to stand up to the sloppy fillings.

Amazing Lamb and Rice at Mandi Afandi

Mandi AfandiLocation: 5120 Dixie Road, Mississauga
Website: https://www.mandiafandi.ca/

I’ll admit that I was skeptical about Mandi Afandi.  The spot they’re in formerly housed a Popeyes Chicken; since it closed down in 2013, that location has been home to a revolving door of failed restaurants.  The last one — Mandilicious — also specialized in mandi.  I didn’t have high hopes for what I assumed would be the latest in a string of shuttered eateries.

But then Suresh Doss highlighted the place in his column for CBC, and of course, I had to sit up and take notice.  If Doss writes about a restaurant, you can be reasonably assured that the food will be tasty.

Mandi Afandi

They have a handful of things on the menu, but of course, mandi — a traditional Yemini dish which features slow-cooked meat and rice — is right there in the name.  They serve it with either lamb, chicken, or both.

I tried the lamb.  Even with the Doss seal of approval, I was still fairly skeptical about the place, and I could not have been more wrong.  It was shockingly delicious.

The lamb is delightfully tender and absolutely crammed with flavour from the spices they cook it with and the meat itself.  I love lamb, and this is some of the best I’ve had in a long time.

Mandi Afandi

You’d think that the rice would take a backseat to the meat, but surprisingly enough, it’s just as good.  You can tell its been cooked with the meat because its infused with that flavour, and it’s fragrant with the same delightful spices that make the lamb so tasty.

The crispy fried onions only amp up the flavour, and add a nice textural counterpoint to the tender lamb and fluffy rice.  You also get little containers of yogurt sauce and hot sauce on the side, and while neither are particularly necessary (it’s already so damn good on its own), they both compliment the dish quite well.

Decent Noodles at Origination Noodle House

Origination Noodle HouseLocation: 421 Dundas Street West, Toronto
Websitehttps://www.originationtoronto.ca/

The dish I ordered at Origination Noodle House turned out to be basically the exact same one I had at Dagu Rice Noodle.  I probably should have realized that it was the same dish, but it didn’t occur to me until I actually started eating.

It was fine.  I wasn’t crazy about it at Dagu Rice Noodle, and I was similarly unmoved by its charms here.

Origination Noodle House

The presentation was interesting.  It’s basically a bowl of noodle soup that features thick rice noodles along with various meats and veggies in a basic (and bubbling hot) broth.  But at Origination, it comes completely deconstructed.

Origination Noodle House

First, they bring you a plate with all of the various meats and vegetables, then they bring a bowl of noodles, and finally, a bubbling hot bowl of broth.  Everything gets dumped into the broth, and you’re good to go.

I think the version at Dagu Rice Noodle was slightly better, if only because the meat (and the tender pork in particular) was more satisfying.  It was otherwise very similar: chewy rice noodles, veggies of various textures that all taste about the same, and a simple broth that practically demands a very liberal application of chili oil.

Origination Noodle House

Like at Dagu, I didn’t dislike eating it, but I can’t say I’m in any particular rush to have it again.