January 2, 2012

Nota Bene

Sometimes, a spur of the moment dining decision turns out to be a fabulous gastronomic adventure.

Here's a few reasons we've been dying to try out Nota Bene:
1. The Owner and Executive Chef is David Lee, a young chef and restranteur who Terry's mama thinks is quite hawt.
2. They support local, using ingredients that showcase the best that Canada has to offer.
3. They were voted Toronto's Best Restaurant and it's not difficult to see why.
4. It's a nice, classy joint...which means no boisterous, drunk cougars dancing on tables. Double like.

So getting right in, we kicked it off with a charcuterie board. We'd like to state for the record that we are hardcore carnivores and shamelessly proud of it.

With that out of the way, here's a food-tograph of that oh-so-wonderful board of meaty goodness:

Nota Bene Charcuterie Board - we think we died and went to heaven with those little slivers of meat.
Suffice it to say, we wiped it clean. Rumour has it that the pork is slow-cooked for almost 36 hours, with the fat turning into a buttery-soft, melt-in-your-mouth crackling. It crackled, it melted, it was good.

This was followed by a series of mains, each of which earned two thumbs up from our hungry dining party. Clearly, the most 'exotic' meal on the table was the rabbit -- quite delicious and not as gamey as one would think. This naturally led to a discussion on our friends' other epicurean adventures -- an intriguing list that included turtle meat, ostrich and dog. Yes, Fido apparently goes well with a light Reisling.

12/oz Grass-Fed New York Strip

Jennifer’s Stilton Beef Brisket Burger with Pommes Frites 

Rabbit Soffrito, Pappardelle Pasta with Porcini Mushrooms, Pancetta, Olives

Charred Wild Digby Sea Scallops Bacon, Cauliflower Purée, Butter Ball Potatoes, and shaved Black Truffle

Grilled Dorada with Spinach, Hummus, Chipotle, Taggiascan Olives

Much to our friends' chagrin, we very much enjoyed sampling off their plates. To share is to care, mama said...and who are we to disobey mama?

No night is complete without a sugary fix. In our quest to find Toronto's best Sticky Toffee Pudding, we of course had to try the NB version.

Sticky Toffee Pudding with Pecan Praline, Spotted Dick Ice Cream
As good as it was, at this time, The Ceili Cottage's Sticky Toffee Pudding still reigns supreme. However, NB's Double Chocolate Brownie had our friends crossing swords spoons in a valiant attempt to scoop up every last bit of that cacao delight.

Double Chocolate Brownie with Banana Ice Cream, Cornflake Crunch, Kahlua Caramel

The service was impeccable, the food was divine. Oh Nota Bene...you spoiled us...and we'll be back for more.

Nota Bene on Urbanspoon

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