A very small space that sits probably 30 max with an open kitchen, we started off with some complimentary baguette, caraway rye, butter and house made chicken rillette.
Rick had the Truffled Poutine $9. Arriving at the table, it certainly garnered some attention from me with the enticing smell of truffle.
Val ordered the Thursday special, Braised Lamb Cheeks $23 with pommes puree, seasonal vegetables and carrot puree. Oh my gaw, this dish. Mijune had actually recommended this when we bumped into her earlier at Raincity, and I’m glad she did. Fork tender chunks of lamb, soft mash, and delightfully sweet carrot puree all in one mouthful was almost too much for me to enjoy. Highly recommended and worth the high price point.
I decided not to order the same dish as Val just so we could try different dishes, and also so that I would have more to write about. I ordered the Suckling Pig $22 with house made sauerkraut and schupfnudel, as it is supposedly a house favourite.
While visually appealing, the skin was tough and chewy and the meat quite dry. It wasn’t bad, but to be honest, compared to the lamb cheeks, it paled in comparison. Served with some home made sauerkraut that I found decently acidic and a schupfnudel, basically a long German noodle, the thick syrupy sauce did help with the dry meat a bit.
Next visit, their burger, served medium rare!
1091 Davie Street