Banana cream pie sundae from Happy Sundae
So, hmm… I’m trying to balance my newfound desire to keep this blog negativity-free with my need to warn you that this place isn’t very good. Because it’s not very good. The biggest issue here is the “ice cream” itself, and I’m putting ice cream in quotes because they say right on their menu that the soft serve is dairy-free. Here’s the thing, though: Honey’s has illustrated fairly conclusively that it’s possible to create dairy-free ice cream that’s just as creamy and delicious as the real deal. The stuff here, on the other hand, is exactly what you fear non-dairy ice cream is going to taste like. But in the interest of not dwelling on the negative, I’ll just say that the banana slices were quite tasty (a lot of dessert places make the mistake of using underripe bananas, and that wasn’t an issue here) and leave it at that.
Jerk chicken meal from Allwyn’s Bakery
On the plus side, the small jerk chicken meal from Allwyn’s is a pretty great deal. Ignore the word “small” — for eleven bucks, you get a hearty portion of rice, two pieces of jerk chicken, and a side of coleslaw. I wish it tasted better, however. I couldn’t taste any of the spices and complexity that you’ll find in the better versions of this dish; it was just one-note salty in a way that got really monotonous to eat. It’s a deal, though!
Pineapple sundae from Tom’s Dairy Freeze
Okay, let’s end things on a more positive note. I know I’ve written about Tom’s Dairy Freeze about a billion times on this blog, and guess what? It’s still great! I got the pineapple sundae this time; the sauce has a decent proportion of small pineapple chunks and sweet syrup, but it’s the ice cream itself that’s the real draw. This is still — hands down — the best soft serve in the city. It’s rich, creamy, and delicious.
Caramel Sundae at Tom’s Dairy Freeze
Hey, gotta take advantage of Tom’s while they’re around (they’re closed all winter). On this particular visit I got a twist with hot caramel sauce, and yeah it’s as tasty as ever.
Cherry Milkjam at Bang Bang
I’ve found Bang Bang to be a bit hit-or-miss lately, but when they’re good, they’re still really good. This particular flavour is actually a “twist” of sorts — it combines cherry ice cream with dulce de leche, and yeah that’s a great combo. The cherry is a bit sour on its own, but mixing it with the sweet richness of the dulce de leche tempers its tartness and is thoroughly delicious.
Fried Chicken Sandwich at Rudy
I’ve already written about the fried chicken sandwich at Rudy (A.K.A. the Valentino), so I’m not going to beat a dead horse, but it’s still nothing particularly special. It wasn’t overcooked this time, so it had that going for it, but it was almost aggressively middling. If I you had told me it was a fried chicken sandwich from a fast food chain like Wendy’s or A&W, I would have believed you. And Rudy’s is expanding quite a bit; I guess they’re becoming a fast food chain themselves, so… it is what it is. [shrug]
Cherry Sundae at Tom’s Dairy Freeze
I mean, come on: if you go the whole summer without going to Tom’s Dairy Freeze at least once, was it really the summer? I submit that it was not. It’s certainly not the most exciting ice cream joint in the city, but they’ve been pumping out consistently great no-frills soft serve for decades, and it’s a million times better than the stuff you’ll find at chains like Dairy Queen or McDonald’s. On this particular visit I got a sundae with chocolate ice cream and cherry sauce, and yeah, that’s a great combo. The sauce is excessively sweet (it tastes like maraschino cherries in a thick syrup), but then that’s kind of the charm of a place like this.
Roasted Almond and Sicilian Pistachio at Soma Chocolatemaker
I’ve mentioned before that Soma serves some of the best gelato in the city, and yeah, it’s still top notch. I recently tried roasted almond and Sicilian pistachio, and both flavours were rich, creamy, and deeply flavourful.
Malai Kulfi and Mango Chocolate Chip at Nani’s
I don’t think I need to spend more time on this blog on the greatness of Nani’s Gelato. I’ve thoroughly covered that. So I’ll just say that on a recent visit I tried malai kulfi and mango chocolate chip, and both flavours were unsurprisingly fantastic. Malai kulfi, in particular, had that perfect Nani’s balance of a unique flavour and amazingly creamy gelato. As for mango chocolate chip, I’ll admit I was a bit skeptical about the combo of mango and chocolate, and… to be honest, I’m still skeptical. But the mango ice cream was so delicious that I thoroughly enjoyed it, despite the flavours not working particularly well together.
Double Cheese Nachos at Moxie’s
Before having these nachos, I hadn’t been to Moxie’s in several years. My recollection is that the place was deeply mediocre, and hey, wouldn’t you know it, it’s still deeply mediocre. The nachos were fine-ish; they’re somewhere in the vicinity of fine, I guess? For something called “Double Cheese” nachos, there were a lot of dry chips, and there otherwise isn’t much going on here other than some chopped tomatoes and sliced jalapenos. It’s one-note in its flavour, and desperately needs something with a bit of acidity/zinginess to perk it up a bit (salsa could have filled this role, but the salsa here tasted like it came out of a jar — and a particularly shoddy one, at that).
It’s also crazy overpriced for what it is; with the pulled chicken (which was basically stewed chicken mush) and guacamole (which was exceptionally bland), the platter comes up to a whopping 29 bucks, which is a galling amount to pay for such a mediocre plate of nachos.
Hot Fudge Sundae at Tom’s Dairy Freeze
I’ve written about Tom’s Dairy Freeze a couple of times before, which is why I didn’t bother writing a whole post about this, but it’s worth noting that the hot fudge sauce here is above average. It’s not great, mind you (the ice cream itself is definitely the reason to come to Tom’s), but it has a decent chocolate flavour, and it’s not overly sweet. It’s definitely a cut above a place like Dairy Queen.
Cinnamon Bun at Blackbird Baking Co.
Like the almond croissant at Blackbird Baking Co., the cinnamon bun is a lot more subtle than you’re expecting it to be — but it’s also delicious. It’s basically like a croissant and a cinnamon bun had a baby. The croissants at Blackbird are quite good, so yeah, this is as good as you’d hope.
Location: 630 The Queensway, Etobicoke
…Specifically, it’s closing in just over a couple of weeks, on the 25th of November. So you should probably head over there while you still can.
Yes, it’s starting to get a bit chilly outside, so an ice cream joint with no indoor seating probably isn’t too high on your list of priorities. But delicious is delicious — cold schmold.
I just tried the Jack and Jill sundae, which features vanilla soft serve topped with chocolate and marshmallow sauces. The soft serve was as creamy and tasty as ever, and the chocolate/marshmallow combination is a clear winner.