Ontario – Page 82 – Michael Eats

Quick Bites: Sarpa Restaurant, Burger Drops, El Pocho Antojitos Bar

Published on September 6, 2022February 15, 2026 by Michael NusairLeave a comment

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.

A Delicious Cold Cut Sandwich at Buon Giorno Caffe & Panini

Published on September 4, 2022 by Michael NusairLeave a comment

Location: 1134 The Queensway, Etobicoke
Website: https://www.buongiornocaffe.ca/

There’s something magical about a meaty Italian sandwich, despite its simplicity. Just a whole bunch of cold cuts on bread? Too simple, right?

Wrong. Especially if it’s as good as it is here.

I was actually planning on ordering the hot veal sandwich, but when I went in, the guy behind the counter sold me on the cold cut sandwich on focaccia, which he said is a Thursday and Friday special. There was something about the way he described it, and his promise that I was “gonna love it!” had me convinced.

I think they describe it better on their website than I ever could:

This signature sandwich is only available on Fridays. That’s the day we take fresh Rosemary & Roasted Sweet Pepper Focaccia and stuff it with generous layers of Mortadella, Genoa Salami, Capocollo and Provolone and then smother it with hot Muffuletta just for fun. We’ll forgive you if you curse when you try this one. Our regulars have lovingly named this the “F@#*in Focaccia Sandwich”.

I know it seems like they’re overselling it, but you know what? I don’t think they are. The focaccia is perfectly soft and chewy, with some nice flavour from the rosemary and the peppers. The fat stack of cold cuts are all super tasty and really well balanced, the cheese adds a bit of creaminess, and the muffuletta gives it a nice zingy pop that cuts through the richness. It’s a top-notch sandwich.

Amazing Pastries at Cho-Kwok-Lat

Published on August 31, 2022 by Michael NusairLeave a comment

Location: 31 Main Street North, Markham
Website: https://chokwoklat.com/

There are a whole bunch of really good bakeries doing fancy French desserts in the GTA, so if you want to stand out, you’d better be really good.

Cho-Kwok-Lat stands out.

They have two display counters; one with tasty looking croissants, and the other with fancy cakes. I wanted to eat everything in both displays immediately. The woman behind the counter said that the chocolate rum almond croissant is their most popular, so I figured that was probably a good choice.

It’s immediately clear why it’s so popular. It’s basically like an almond croissant and a pain au chocolate had a baby, and it’s just the absolute best. The combination of the tasty almond paste and the great quality chocolate is so good, and the croissant itself is buttery, flaky, and perfect. I was worried that it might taste overly boozy, but if “rum” weren’t in its name, I don’t think I would have known it was there.

The woman behind the counter heated it up for me, which I don’t think I’ve ever seen with a croissant like this before, but which is clearly the way to go. The croissant was just barely warm, but it had been heated up enough to really emphasize the pasty’s exterior crisp-factor, and to make the chocolate nice and gooey. Good stuff.

McCrispy at McDonald’s

Published on August 28, 2022 by Michael NusairLeave a comment

Location: 30 Courtneypark Drive East, Mississauga
Website: https://www.mcdonalds.com/ca/en-ca.html

The McCrispy is the newest addition to the McDonald’s permanent menu, and… it’s fine, I guess?

It’s a fried chicken sandwich topped with shredded lettuce and “creamy mayo-style sauce,” and served on a potato bun. It’s basically a McChicken, but with a theoretically nicer chicken patty, and with a different bun.

They also sell a deluxe version of this that comes with tomato and bacon, and that’s almost certainly the way to go — the sandwich is extremely middle-of-the-road. It’s a fried chicken sandwich. It exists. It’s not offensive. I don’t have anything much nicer than that to say about it.

I had assumed that the chicken was going to be a real chicken breast instead of the reconstituted stuff you’ll find in a McChicken (because if it isn’t, why even bother when the McChicken is still on the menu??), but it didn’t taste that way to me. It’s quite possible that I’m misinterpreting what this sandwich is even supposed to be, because the McDonald’s website just says that it’s “100% Canadian-raised seasoned chicken” and doesn’t say anything about it being a whole piece of chicken.

But seriously then: why bother? Because of the bun? I guess it’s a bit chewier than your average McDonald’s bun, but if you hadn’t told me it was different, I don’t think I would have noticed.

Also: it’s always a crapshoot when you order anything from a fast food chain, but the signage outside the restaurant says the sandwich is “so juicy. So tender” and mine was neither of those things. So I guess I prefer the McChicken — it’s extremely similar, but at least I’ve never had one of those that was this dry.

Delicious Pastries at Cannoli Crunch

Published on August 21, 2022 by Michael NusairLeave a comment

Location: I was at the Taste of Little Italy festival, but their permanent location is at 850 King Street West, Toronto
Website: https://www.cannolicrunch.ca/

There was a whole bunch of interesting food at the recent Taste of Little Italy street festival, though Cannoli Crunch — who make various flavours of cannoli and then fill them fresh to order — was one that I couldn’t resist.

(Also: after a couple of years of their absence thanks to you-know-what, it was quite delightful to be back at a street festival.)

Though some of the other flavours sounded interesting, I went with the classic ricotta-filled cannoli dipped in pistachio. Hey, it’s a classic for a reason.

It was so good. It was filled to order, so the shell remained abundantly crispy, as it should. And the filling was actually quite unique; cannoli filling generally has that slightly grainy texture that you get from ricotta, but the version here was smooth like custard while still retaining its delightful ricotta flavour.

The contrast between the crispy shell and the ultra-creamy filling was really nice, and the whole thing had a perfect level of sweetness — sweet, but not in-your-face sweet. It was a great dessert.