Hey Meatball (Toronto, On)

You'll Love the Size of our Balls

In the Spring of 2011 Rodney Bowers, the self proclaimed 300 pound Nona opened an interestingly titled if not concept-ed restaurant named Hey Meatball.

Having spent time in Eastern Europe and in particular Turkey, he discovered that for every burger place in North America, there was a Kofta (meatball) Shop in that north eastern Mediterranean region.

Bowers, who'd previously owned Rosebud, modeled his new venture on a business that failed to hire him. Chipotle Mexican Grill. Yep, the quasi Mexican mega franchise. Oft heralded as a top notch chain they certainly impressed Rod with it's branding and simplicity.
 
Rod didn't want to open just another burger place and really loved the meatball idea. He just couldn't envision it. Then came parenthood and the epiphany. Kids (and people) love spaghetti and meatballs. It's been a hit. Local television stations and media love this place and word has spread. So much so that the gang at Triple D followed Guy here During the winter of 2013. Hey Meatball was featured in the episode, European Inspired. He’s just recently opened a second location in TO’s east end and a kid centric place named Hey on Roncy.


Situated in Toronto's Little Italy the store is a contrast of basic and bold. A large window surrounded by white subway tile isn't the most eye popping store front. However if you add some assertive red graphics you have a visually catchy place.
Inside it's really all about function. A smattering of tables and chairs up front, a small bar on one side, a menu on one wall where the cutlery is and a order station in front of the open kitchen in back where the balls are handled.

So what about Bower's balls??

Well, they really are quite good. Made from pork and beef they hold together nicely and aren't weighed down with a bunch of competing herbs or other flavourizers. Just letting the meat carry them. They, like basically everything else are made from locally sourced ingredients and hormone and anti biotic free. You can order them in sandwich or plate form.

Let’s have a look.


They offer 2 house made hot sauces. The green one appears to be pesto with some chilies involved. It looks innocuous enough but has a pretty good back bite. The orange was somewhat scary. What with habaneros being orange and all. It's not nearly deathly hot and has a pretty fruity flavour. Really quite nice and probably less spicy than the green.
Incidentally, the two combined is a nice mixture as well.

You can get your balls with various forms of pasta and even polenta. Fresh Spaghetti, Mac n Cheese and even white board specials are some options and are quite tasty. The noodle itself in this case (Rigatoni) is quite good (although I could stand a bit more salt) and is cooked to al dente. The meatballs, as I said, are really very good. What I especially love is the basic red sauce. A simple tomato gravy with not a whole lot, in a good way, going on in it. Just let that great tomato flavour shine through. (It's essentially a mother sauce that can be altered to create something else). Some fresh parmasean adds a bit of background.

The Rodfather caught the eye of a local blogger and Guy sampled it during the episode. It’s a terrific sandwich. Three meatballs on a grilled chiabata bun with pesto, tomato sauce and Parmesan. While I wasn't as enamoured as they were I still think it's an excellent offering. I was especially impressed with the perfect balance. No one component stood out but all added exactly the same amount of flavour to the whole dish. My only complaints are structural. The meatballs rolled out of my sandwich a couple times. So when I got to the last one I cut it in half and it gave me much better handling. Also, the bun was just slightly too tough for the innards. I had some issues with things squishing out the back when I bit in. It seemed like the bifurcated meatballs helped with that problem as well.

The sandwich comes with a salad on which I decided to pass. I was assured that it was a great salad and as such decided to go ahead and take it. Sure enough, it was. Lightly pickled kale, chard, dandelion and arugula tossed with chopped cucumbers and topped with fully pickled red cabbage and onion. Terrific as is I thought it was better with the addition of some Parmesan. I think it would be even better with something like pine nuts as well but that's just gilding the lily. 


Your main option in the drink department is house made pop (or soda or drinks or soft drinks depending on you locale). All ingredients are extracted (squeezed, etc) from scratch, by hand and blended with soda water on site. I thoroughly enjoyed my Cream Soda. It has a more mild and clean flavour than the pink stuff in the can. The awful aftertaste from HFCS is missing and with it the heaviness of the drink. A lot of the same applies to the Peach (seasonal) as well. Blended with some apricot it has a very mild taste and I found to be a terrific palate cleanser and quite refreshing.


They have some small dessert items that are made at their sister restaurant. I normally don't bother saying something if I don't like it but am open to make exceptions. Exception made. This brownie is down right awful. Now, there's absolutely no chance I'd like this. It's basically no sugar added so it tastes like baking chocolate and what's worse, it's gluten free. I gotta tell ya, I loves me some gluten. So if you're into the gluten free thing you could very well like it as I'm sure it's executed well. Just totally not for me.

So there you have it. Some great food in a cool little place.

You can find Hey Meatball at 719 College St. in Toronto, On.

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You can also find them on the web,  facebook and Twitter. 
 

Well that's all for now folks, we'll see ya next time in the food court.

Fine Hungarian Cuisine

In June of 2011, Judit Szamosszegi introduced the flavours of the old country at Paprika Euro Deli. Just off Main Street in Newmarket. The smallish store featured, among other things, meats, dry goods and hot table. So popular was said hot table that a year later when the adjoining spot on main street came available, she jumped at it. She and her husband George opened The Goulash House serving York Region some of the finest Hungarian food in Canada.

I’m told it doesn’t get as cold in Hungary as it does ‘round these parts in the winter. While that’s probably a good thing for them when the mercury does dip, Hungarian cuisine seems to be just about the best comfort, stick to your ribs, stay warm kinda food that is perfect on a cold snowy night.
Sometimes called Magyar Cuisine after the primary ethnic group of Hungary. Rife with meats and fresh vegetables, owing to Hungary's farming heritage. The cuisine in general seems to have a nice blend of what one would consider eastern and western European dishes. Things like schnitzels and perogies would be fine examples of those.

Location, location, location is what they say and this place is all over it. It sits in a corner unit of a heritage building with beautiful, large front windows. If you don’t mind being in a bit of a fish bowl, those tables there are great. Inside wood and exposed brick dominate. The whole place just has a nice warm feel that the food supports nicely. It’s just a great place.

So let’s get a look at this food of which I speak.

The Hungarian Sampler platter is an assortment of cheese and meats from the attached deli. Everything on the plate was at least very good but the two stand outs were the Smoked Mozzarella (top right) and the Smoked Salami (bottom right). The Liptauer (Cheese Spread) (bottom left) was also quite enjoyable. It came with some very nice bread.

Chicken Paprikash is as synonymous with Hungarian food as Goulash. This example (the only one I've ever had) was simply marvelous. Not very spicy and very smooth. The chicken was nice and tender and the Nokedli (Hungarian Spätzle) was a perfect vehicle for the extra sauce. I added some of the offered hot sauce (very similar to sambal) and it gave it just that much more punch. 

The national dish of Hungary is Beef Goulash and as such, you’d best make it well if you have a Hungarian restaurant. Especially if that’s the name on the door. Well, this is every bit the hearty, delicious dish I know. A rich, thick, yet delicate flavoured gravy with chunks of tender beef shank swimming in it is poured over Nokedli and served in a kettle. The hint of caraway and paprika gently flavour the dish. It’s somewhere between soup and stew. Quite frankly, it’s simply incredible and would be the best thing on the menu if not for….

…Potato Paprikash. This dish has so much going on and is just so incredibly delicious. Slices of potato are simmered in a paprika broth that’s flavoured with Csabi sausage and garnished with a piece of Debreceni sausage. Served with the Nokedli it’s just so tasty. As much as I wanted to say the goulash was the best, this dish is just that much better.

The Dobosh cake is really good. a 7 layer torte topped with caramel (in this case a caramel topped cookie like thing). It had good over all taste and wasn't sickeningly sweet. We quite enjoyed it.

Not nearly as much as the Somlói Galuska. A mixture of Chocolate, Vanilla and Walnut sponge cakes with custard, topped with whipped cream and chocolate sauce, topped with a cherry. It's heavenly.

So there you have it folks, some fantastic Hungarian food a little north of Toronto

You can find The Goulash House at 200 Main St. S, Newmarket, On.

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You can also find them on facebook.


Well that’s all for now folks, see ya next time in the food court.

Community Anchor

Perhaps no city can be considered truly great without a vibrant, permanent farmers market. Here in Toronto, fortunately, we have two. Kensington market and St. Lawrence market. To say that these are "Permanent farmers markets" is a bit misleading. What they are is in fact two distinct market neighbourhoods.

To talk about St. Lawrence Market as A market is also somewhat misleading. It's actually 2 markets. As far as farmers markets go anyway. The north, a Saturday only farmers bazaar and the south, a 5 days a week playground nirvana for the food lover.

In November, 1803 the Province of Upper Canada's lieutenant governor Peter Hunter set aside a small parcel of land in what was then known as the Town of York (to be renamed the City of Toronto in 1834) and decreed it would henceforth be set aside as a "Market Block." A wooden building to house the market was subsequently erected and then replaced in 1831 by a larger brick building that would occupy virtually the entire Market Block property. Incorporated into this building was the York Town Hall. In 1849 the first "Great fire" of Toronto resulted in the 1831 brick market building and the original Town Hall that had become de facto the new City Hall being destroyed.

By 1850 the present St. Lawrence Hall began to take shape on the northernmost portion of the ruins of the old brick market building. This magnificent building would quickly become the social center of the young city and home to numerous and varied civic and cultural events. St. Lawrence Hall now sits fully restored and has been designated a National Historic Site. 

In time, a smaller non-descript structure took shape south of the Hall. This latter building has been renovated several times and now there are plans to replaced it with a modern new structure.

A decade after the Town of York was given city status in 1834 the city fathers' who had been meeting in the original Town Hall moved across Front St. into a new City Hall in the "South" Market. A portion of this historic building still stands with the Market Gallery occupying what had been the municipal Council Chambers. 
Over the next 50 years Toronto's first purpose-built City Hall underwent a couple of facelifts. However, by the 1890s a population boom saw the old city offices out grown.  

A move to a new "New" city hall at Queen and Bay in September of 1899 would be the last the St. Lawrence Market would see of city council. Oddly enough that city hall at Bay and Queen streets is now known as "Old" City Hall while it's replacement to the west now bears the title of "New" City Hall.

Back at the historic "South" Market a major renovation in 1904 resulted in only a portion of that original brick building surviving. It can be seen incorporated in the north facade of the "South" Market. A few years later an overhead canopy would be built to connect the north and south markets. It would be removed 50 years later.

One last major renovation took place in 1977 that added two levels of vendors at the south end of the market building plus the addition of meeting rooms, a kitchen and the popular Market Gallery where art work and artifacts related to Toronto's fascinating history are presented.

The south building's busy food court is quite simply a food lovers dream. Seafood, meat, vegetable and cheese vendors (among others) all competing against each other for your food dollar. Below is a sampling of some of my favourite vendors and their wares.

Two things are absolute musts for me, whether or not I'm planning on having a meal, to snack on as I'm wandering. First of all the pepperettes from Upper Cut Meats. These fiery beauties are just the thing to open up the taste buds for the coming onslaught.

Quite often I'll pick up lamb steaks here and do them up on the grill. The marrow from the bone is fantastic.

The other must is a stop at Scheffler's for some anti pasta. Perhaps nothing better from this beautiful bar is the smoked speck and goat cheese. The sharp, rich cheese is a perfect match for the smokey, oily goodness of the speck.
Scheffler's is a grazers paradise too. Sausage, cheese and pates are all available to sample before purchase.

As great as Upper Cut is, Witteveen's is my favourite. The roasted side bacon and pork tenderloins are fabulous. I often grab a hunk and eat it on site. They have a terrific selection which includes one of my favourite pieces of cow. The Tri  Tip. This hunk off the sirloin primal is perfect for fajitas. The super friendly staff are great to just stop and talk meat with as well.

 

For those spaghetti lovers St. Lawrence Pizza and Pasta makes fresh pasta and sauce. Either from their “To go” case or prepared for you at their counter. They also make their own pizza dough and sauce. Both of which can be order at the counter. Their pepperoni pizza is far ahead of what you’d get at a regular food court. While the pepperoni lacked the pizzaz I’d normally like it had a very nice complementary taste to the cheese. The dough is flavourful and chewy but where this slice really gets its personalitly is the sauce. A good tomato flavour is punctuated with a big garlic hit. Enough to scare off the vampires.

Sausage King has a beautiful array of sausage. Both fresh and cured. While you’re there picking up some goodies for home try one of their porchetta sandwiches. Served on a kaiser roll with herbed aioli and optional cracklin’s it’s great. Some people find the strong rosemary flavour to be a bit much. Others find the 17 napkin juiciness of it too much. Not me, I love rosemary and find juice running down my arm as I’m eating to be a good thing.

One of the stars of the show at the market is the peameal bacon on a bun at Carousel Bakery. A debate rages wether it’s the best or the offering at Paddington’s Pub. Well, I’ve had both and will take Carousel every time (as did everyone in a group of 10 I visted with as well). On occasion I’ll hit up one of the other vendors for a couple slices of cheddar. Usually I just eat it plain though. Not even any mustard.

Speaking of mustard, perhaps THE best mustard on the planet can be found at Kozlik's Mustards. Anton Kozlik has a wide array of the yellow/brown goodness for just about any palate. For me, one stands head and shoulders above all. The Triple Crunch is 3 different seeds blended with some whiskey and vinegar. It's pungent with a great texture. It makes a great substitute in recipes that call for mustard seed.

For my money some of the best pastéis de natas (Custard tarts) can be found at Churasco's. The rich custard is nicely nestled in the flaky phylo pastry. They also make a phenomenal bifana sandwich. Sliced pork tenderloin on a bun with everything (Roasted peppers, onions and the best piri piri sauce I've had). It's cooked to order so takes a little longer but well worth the wait. Every bit as tasty as you can imagine and it's not even their specialty. 



So there you have it food lovers. A look at one of the great market and food adventures this planet has to offer. An absolute must for any hungry visitor.


You can find St. Lawrence Market (south) at the corner of Front and Lower Jarvis Streets.
 
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You can also find them on the web, facebook and Twitter.


I would like to thanks Toronto's leading historian, Mike Filey for his help with the historical aspect of this article. Piecing together a time line for the market proved challenging and without Mike I probably wouldn't have got the facts straight.

Well that's all for now. See ya next time in the food court.

Davwud

Pizza so Thin it Only has One Side

“It’s time to build our own brand” said Gerard Williamson as the Piqua, Ohio pizza restaurant he and his family built changed names.
Formerly part of the Cassano’s chain in the Greater Dayton Area the Williamson family has spent 43 years in the pizza business. Taking over the struggling  Cassano’s franchise in Piqua, Joseph and Frances Williamson turned the business around and never looked back. Running the Water Street restaurant for over 30 years until passing it onto their kids. Frances can still be found working the restaurant and a third generation is poised to take over some day.

The new name, Beppo Uno Pizzeria and Trattoria pays homage to Joseph. Beppo is a nickname for Joseph and Uno means one. 
A smallish pasta menu accompanies the Roman style pizza. Characterized by an edgeless dough, Roman style pizza is cooked on stone to produce a crispy on the bottom but with a slight bread texture above crust. It's thin but not quite like a cracker and if made right, it should almost melt in your mouth.
 
The restaurant is very nice inside. A beautiful stone fireplace sets off the dining room and makes for a nice warm feel. Especially on a cold winter night.

We aren't here for the interior though, we're here to eat. So, without further adieu.

We started with an order of bread sticks. A half dozen, made to order, garlic and herb sticks of pizza dough. The were a nice start and come with either cheese or marinara sauce. We asked for and received both. The cheese sauce was pretty good and the marinara was much better. I switched back and forth as well as ate them plain. Good anyway I had them.

As was stated, the crust is very thin and quite crisp. The toppings were very plentiful and to be honest, probably too much. The over all taste was very good but I think it was a bit out of balance. The crust, sauce and cheese were certainly overwhelmed by the amount of toppings. As such, I much preferred the outer pieces since they weren’t as topping dense. Next time I’ll stick with just pepperoni or maybe add one other topping.

The couple next to us was talking about enjoying the endless pasta special they have on Tuesdays. They declined because it meant they wouldn’t be eating pizza.

You can find Beppo Uno at 414 W. Water Street in Piqua, Ohio.

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You can also find them on the web,  facebook or Twitter



Well that’s all for now. Hope to see ya soon.

Davwud