Tagged: bicycle thief
Bicycle Thief Steals My (Culinary) Heart
Beef tenderloin, rare. Peppercorn crusted. Drizzled with balsamic vinegar. Fries sprinkled with truffle oil and parmesan. Vegetables bursting with flavour, al dente. Flawless.
Housemade peanut butter gelato sundae. Distinct, bright peanut butter flavour. Hot fudge. Chocolate, rich, smooth, neither grainy nor overly sweet. Peanut butter brittle. Crunchy-crumbly. Flawless.
Service: “we have a nice shiraz that would go well with the beef” and that showed up on the bill as 21.00 for a stated 5.5 oz pour. Nice indeed. Nice to know in advance it was in the steeper range–21.00 for a GLASS of wine in Halifax is not a “nice shiraz”.
Bill presented before dessert was finished. A pet peeve of mine, and a lost opportunity for a specialty coffee sale. Both dinners on one bill without asking if it was together or separate. Another peeve.
Music–too loud, a complaint I’ve heard before about this restaurant; we ended up yelling at each other.
Nitpick: plate rims are pale blue. Possibly the most unappetizing colour ever seen on dishware. Purely personal preference though.
Final verdict? Flawless food, flawed service. Expensive. Which I probably would not have minded without the service missteps.
critic on the critics thursdays
CoastBuote likes the Bicycle Thief (who wouldn’t?) and HeraldSpurr visits Two if By Sea for some croissant love and a truck with something different to offer–soup.
Soup’s on the Move was wedged between Farmer Clem’s and Irving on the Bedford Highway, but has moved over to Dartmouth for the summer.
And speaking of soup, this miserable achy-bone creaky-joint weather just begs for soup. Comforting, liquid love by the spoonful.
One of my favourite soups is a roast garlic and potato puree. Filling, warming, and relatively healthy. And easy.
Put a head of garlic on a small pan and drizzle with olive oil. Roast in oven until soft. While the garlic’s roasting, boil 4 or 5 potatos–Yukon Golds are nice. Drain, but save the potato water. Squeeze the garlic cloves–the roasted, buttery garlic will come out easily. Use a potato masher and mash potatoes and garlic together. Add a little of the potato water until it gets to the consistency that you like your soup. Season with salt and pepper. Yum!
