reviewed-rated.com - Food French Toast With a Twist

A selection of art adorns the walls of Nosh Bistro, much of which is available for purchase. The menus are cleverly encased in old record covers, and each table has its own unique funky and creative centerpiece.

Exec. Chef Steven Khor c.c.c. apprenticed at The Plaza Hotel in New York City and spent 6 years as the Sous-Chef for Fairmont Royal York for 6 years before he quit to study Nutrition.

Khor offered me a sample plate of the tree types of French Toast available; original, crunchy, and stuffed with cream cheese, all served with homemade berries compote (blueberry and cranberry mixture) and maple syrup. The Crunchy was like dessert for breakfast, sweet, with a neat texture. When I noticed the Stuffed French Toast on the menu, I worried the cream cheese would overpower the dish, but it was just the right amount to add an interesting twist to a classic. The original French Toast was great, but paled in comparison to those it was sharing a plate with, both to the eyes and to the palate.

Next, I tried the Herbed, breaded fresh veal cutlet with hot peppers (optional) and freshly made in-house tomato sauce on French Bread with organic salad. It was served with a side of herbed grilled potatoes (cold), which were nice, but I was enjoying the sandwich far too much to fill up on spuds. The organic salad had a nice, light dressing with a sweetness that complimented the occasional bitterness of mixed greens; red cabbage and carrot added texture and a splash of colour.

Not all of the ingredients Khor uses are organic, but most are, and he emphasizes the use of Local organic produce above all.

Nosh Bistro since June 09
2210 Dundas St. W
416-645-0237
9am-3:30pm Tuesday-Saturday

Review by Melissa Peters